It’s National Pancake Week (I think) and we kicked off the week with an Americanized version of savory French crepes. Today I’m bringing you the history behind pancakes and the best, fluffy, made from scratch recipe…ever!
It’s said the origin of pancakes can be traced back to the Ancient Greeks who made a form of pancake known as taginites, derived from τάγηνον meaning “frying pan”. These types of pancakes were made with wheat flour, olive oil, along with honey and curdled milk and were also said to have been made during Roman times.
According to Wikipedia, The Forme of Cury (Method of Cooking, cury being from French cuire: to cook) is an extensive mediaeval recipe collection of the 14th century in the form of a roll. Its authors are given as “the chief Master Cooks of King Richard II”. The modern name was given to it by Samuel Pegge, who published an edition of it in 1780 for the curator of the British Museum, Gustavus Brander. This name has since come into usage for almost all versions of the original manuscript. Along with Le Viandier, it is the best-known medieval guide to cooking. The roll was written in late Middle English on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions.
According to The Nibble, one of the earliest written mentions of pancakes is in a culinary manuscript from the early 14th century. It’s said that the way it is mentioned implies that the term was already an established food term already though there are not many early mentions of the delicious treat!
Though not actually called a “pancake”, the French also have their take on the food which is the famous crepe. The thin slices can be filled with just about anything from savory to sweet fillings and are now served all over the world.
Today pancakes are found across the globe with variations to be seen in all sorts of eateries.
These tall, fluffy mouth-watering pancakes are served up the old fashioned way; with butter and syrup or topped with strawberries and whipped cream for a real anytime treat.
1 cup whole milk
2 tablespoons white vinegar
1 1/4 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch of nutmeg
2 tablespoons butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, nutmeg and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are almost gone—a few small lumps will be fine and over mixing can make the cakes tough.
Heat a large skillet over medium heat, coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.