Posts Tagged ‘pancake day’

Tasteful Tuesday: Five Pancake Recipes

Tuesday, February 13th, 2018

Pancakes

Whether you’re celebrating Shrove Tuesday or just general Pancake Day, here are five pancake recipes to satisfy your need for this sweet treat during breakfast, lunch or dinner.

Vegan Pancake Recipe – made with raw sugar and soy milk.

Homestyle Pancake Recipe – the most classic pancake recipe (add chocolate chips or berries!).

Blueberry Pancake Recipe – best with Maine blueberries, of course.

Cranberry Walnut Pancake Recipe – out of the ordinary but just as delicious.

Blueberry Vanilla Pancake Topping – okay, so not a pancake,
but this recipe offers a decadent complement to your homemade pancakes.

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Tuesday Recipe: Blueberry Pancakes

Tuesday, January 28th, 2014
Pancake, griddle cake, flapjack, hotcake. No matter what you call it, today is the day to celebrate the pancake – with blueberries, too. January 28 is, in fact, National Blueberry Pancake Day so grab your griddle and some fresh, frozen or canned blueberries and start celebrating. Blueberries are traditionally a summer fruit but who says you can only enjoy them in August? No time to make your own mix? Check out the Maine made blueberry pancake mix available on our website. Don’t forget the syrup.
Blueberry Basket Table Runner
Blueberry Yogurt Multigrain Pancakes
Makes 12 to 14 4-inch pancakes
  • 2 large eggs
  • 1 cup plain, full-fat yogurt
  • 2 to 4 tablespoons milk
  • 3 tbls butter, plus extra for skillet
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup barley or rye flour
  • 2 tbls sugar
  • 1 tbls plus 1 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup blueberries, rinsed and dried

Blueberries

Blueberry Pancake Mix
  • Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted.
  • Whisk egg and yogurt together in a medium bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract.
  • In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
  • Preheat your oven to 200°F and have a baking sheet ready to keep pancakes warm. Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and pour 1/4 cup (about 3 tablespoons) batter at a time, leaving space between each pancake. Press a few berries into the top of each pancake. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. Transfer pancakes to warm oven as they are done cooking, until you’re ready to serve them.

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Pancakes: A Simple Dish That Can Bring Cultures Together

Tuesday, February 16th, 2010
Some Pancake Names

  • France: crêpes, Breton galette
  • Italy: crespelle
  • England: pikelets, Yorkshire pudding
  • Scotland: drop scones or griddle cakes
  • North America: hotcakes, griddlecakes, hoecakes, Dutch baby pancakes, or flapjacks
  • India: Pooda or Cheela, Dosa, Uttapam, Meetha Pooda
  • Malaysia: Apom Balik
  • Singapore: Ban Chian Kuih
  • Vietnam: bánh xèo, bánh khọt, bánh căn, and bánh khoái
  • Nepal: chataamari
  • Indonesia: serabi
  • Korea: jeon, pajeon, bindaetteok, kimchijeon, and hotteok
  • Australia: pikelets
  • Germany: Pfannkuchen
  • Netherlands: pannenkoeken, poffertjes
  • Sweden: plättar, raggmunk, rårakor, saffron pancake, äggakaka
  • Austria, Czech Republic, Slovakia: palatschinke, palačinka, and palacinka
  • Slovenia, Serbia, Croatia, Macedonia, and Bosnia: palačinka
  • Hungary: palacsinta
  • Poland: naleśniki
  • Russia: blinchiki, blini, oladyi
  • Japan: okonomayaki
  • Ethiopia: injera
  • Egypt: qata-ef
  • Jewish: latke
  • Mexico: tortilla

Blueberry Pancake Mix
February 14-20 is Pancake Week and February 16th is Pancake Day. On this occasion, we’d like to explore the history and culture of this underestimated dish.

Pancakes are hard things to define because every time you try and nail them down, some culture finds a way to break the rule, especially when pancakes cross over into flatbreads. The Oxford Companion of Food defines them as, “a pancake is made from a batter of flour, eggs and milk and fried in a shallow pan or cooked on a greased griddle.” John Mariani’s Dictionary of American Food calls them, “flat cakes cooked on a griddle and browned on both sides.” They can be made with or without yeast, from corn or wheat, with or without eggs. The only constant about pancakes is that they pack a lot of flavor and meal possibilities into a very simple recipe.

Pancakes are served anytime, anywhere and can be stuffed or drizzled with any topping imaginable, though we Americans tend to eat them as a breakfast or dessert covered in fruit and syrups. The first printed recipes for modern-style pancakes appear in the 16th century, though they date back to the dawn of man with appearances in every culture in the world. The ancient Roman cookbook, Apicius, includes a recipe served with pepper and honey. Many cultures throughout history have used them for religious purposes as well, including today, Shrove Tuesday or Mardi Gras. The reason is simple: Pancakes are simple. A little batter fried on a flat surface can be accomplished by anyone, including settlers using campfires and hoes (hoecakes).

Whether you decide to stuff your crêpes rolled and stuffed with fruit and topped with ice cream, your Meetha Pooda with pickles and chutney, your chataamari with meat and eggs on top, your okonomiyaki with seaweed, bonito flakes, brown sauce or mayonnaise, or your flapjacks with maple syrup, savor your pancake and enjoy your connection to history and to the world.

The following recipe comes from the The 1774 Inn in Phippsburg, Maine.

Cranberry Walnut Pancakes
You Will Need:
1-1/2 C white flour
1/2 C whole wheat or graham flour
2 tsp baking powder
1 Tbs sugar
1 tsp baking soda
3 eggs
2 C buttermilk
1/4 C canola or vegetable oil
2/3 C cranberries (coarsely chopped)
1/3 C walnuts (chopped)

Instructions:
Mix dry ingredients in a large bowl and set aside.
In a small bowl, beat eggs, then add oil and buttermilk; beat together; set aside.
Preheat griddle or pan to 400 degrees.
Combine wet ingredients and dry and stir just until mixed.
Fold in cranberries and walnuts
Drop onto hot griddle by 1/3 cupfuls.
Flip pancake over when light brown on the bottom.

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