American Style Pancakes
Pancakes are by definition flat cakes cooked in a griddle pan or frying pan made with a batter. The batter is made with flour, baking powder, salt, eggs and milk. In Medieval England, pancakes were made on Shrove Tuesday to get rid of any fat laden foods around the house in preparation of Lent. During Fifteenth Century, England a housewife from Buckinghamshire was cooking some pancakes on Shrove Tuesday when she heard the Church bells chiming heralding the morning Mass. Not wanting to be late for Mass, the frantic housewife ran through the village in her dressing gown still holding her frying pan in her hand. Flipping the pancakes in mid air and catching it with her frying pan, she ran all the way to Church. Thus began an age old tradition in Olney, England that is still held today: The Olney pancake Race. In the United Kingdom pancakes are made using only flour, salt, milk and eggs. No leavening is used. The batter is very thin and is poured onto the bottom of a preheated frying pan. The pancake is a wafer thin cake resembling the French Crepe. Pancakes in the United Kingdom are sprinkled with powdered sugar and a squirt of lemon juice, or spread with a thin layer of jam. Scotch Pancakes are similar to American pancakes with the exception that the batter is leavened with bicarbonate of soda, cream of tartar and buttermilk. Instead of for breakfast, the people of Scotland eat their pancakes for Tea time (snack time).
In France it is a long honoured tradition to serve stacks of pancakes on New Year’s Day. According to the French, it is good luck to eat a stack of pancakes on New Year’s Day. French pancakes are called crepes. These thin pancakes are cooked like they do in the United Kingdom. Crepe Suzette is a dish made of crepes filled with orange marmalade or butter, orange zest, sugar and Grand Mariner, and orange liqueur that is flambéed. Crepe Suzette is eaten with sprinkled sugar on top after it is flambéed.
In America, pancakes are light and fluffy and enjoyed with real Canadian Maple syrup. The International House of Pancakes serves all types of pancakes, whether traditional American pancakes with maple syrup, European style pancakes, served with powdered sugar and lemon, or French crepes served with fruit compote. The International House of Pancake or IHOP for short serves pancakes for breakfast, lunch or dinner.
These light and fluffy pancakes will start your day just right. They are the perfect breakfast item for a lazy Sunday morning.
American Style Pancakes
1 1/2 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon baking powder
2 large whole eggs
8oz milk, preferably whole
Butter, melted (for frying)
1. In a large mixing bowl mix the dry ingredients.
2. In Pyrex liquid measuring cup or large liquid measuring cup add the milk and break in the egg.
3. Make a well in the centre of the bowl, and then add the liquid ingredients.
4. With an electric mixture or a stand mixture, or a wooden spoon, thoroughly mix the ingredients.
5. Refrigerate the batter for approximately 1/2 an hour if time permits.
6. Put some melted butter into a large frying pan or griddle. Heat the pan a couple of minutes on a hob over a medium flame.
7. Carefully pour a ladle full of batter unto the heated pan or griddle and swirl it around with the bottom of the ladle, giving it a round shape. You can use a well greased pancake ring if you wish.
8. Let the batter cook until there are bubbles formed on the top, then carefully flip the pancake over to cook on the underside.
9. Place each pancake on a heatproof plate and keep in a warm (100 degree oven) until the pancakes are ready to serve.
10. Serve the pancakes with powdered sugar and real maple syrup.
Note: to make silver dollar pancakes, instead of using a ladle to pour batter onto heated pan or griddle, pour the batter by Tablespoons.
A flexible Spatula
A regular spatula or pancake turner
A measuring jug
A griddle or frying pan
Yields 12 -- 7 inch pancakes
|Servings Per Recipe: 8|
| Serving Size: 1 serving
Amount Per Serving
|Total Fat||2.0 g|
|Saturated Fat||0.8 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||20.4 g|
|Dietary Fiber||0.6 g|
|Vitamin A||2.7 %|
|Vitamin B-12||2.0 %|
|Vitamin B-6||1.5 %|
|Vitamin C||0.1 %|
|Vitamin D||5.7 %|
|Vitamin E||0.1 %|
|Pantothenic Acid||1.0 %|