Posted on 06/30/2021 6:48:05 AM PDT by mylife
For most Americans, the word "pancake" conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate French crepes sprinkled with sugar to spongy, sour Ethiopian injera to chewy-crisp Japanese okonomiyaki, studded with seafood and drizzled with sticky brown sauce and mayo.
Once you expand your horizons, you realize that pancakes are a tricky business, and they're nigh impossible to define.
You may be relieved to learn that everything is not, in fact, pancake. But pancakes are one of mankind's oldest prepared foods, which is why you'll find some iteration of them in virtually every cuisine around the world. The very concept of the pancake is millennia old, a legacy of our earliest forays into grain-milling. Indeed, it's likely that the earliest pancakes were indistinguishable from flatbreads—I'm talking wild grains, pulverized between a couple of stones, mixed into a paste with water, and cooked on greased rocks heated over an open fire. That's right: pancakes? Totally Paleolithic fast food. Both pancakes and flatbreads embody the idea that the most common and basic ingredients can combine into a whole far greater than the sum of its parts. . They're staple foods to be peppered with seafood, poultry, aromatics, or fruit; topped with whipped cream or cheeses, syrups, caviar, chutneys, or jam; used as a wrap for hearty stewed meats and vegetables. Tortillas become tacos; injera an entire Ethiopian feast; arepas a hearty, satisfying Venezuelan sandwich.
In other words, a pancake, no matter how you define it, is a lens through which to see the world. Before we dive in, though, let's take a look at the most common pancake variables you're likely to encounter.
(Excerpt) Read more at seriouseats.com ...
Don’t roll your crepes too tight.
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damn dominicans!
I want to try Japanese pancakes, which didn’t make this list
hell yes!
Break down the word okonomiyaki and you get okonomi, or “what you want,” and yaki, or “grilled.” And that’s precisely the concept behind this Japanese pancake: a versatile batter, fried with shredded cabbage and whatever fixings capture your imagination, from octopus and squid to pork belly. The unique batter is made with nagaimo, a root vegetable that yields especially moist, creamy cakes. In Osaka, the fillings are stirred right into the batter; Hiroshima-style okonomiyaki are composed in layers, including yakisoba noodles, and finished with a fried egg. But in both cases, once cooked, they’re drizzled with Japanese mayonnaise and sweet-and-savory okonomi (or tonkatsu) sauce, and topped with nori flakes and pickled ginger.
The people at Birch Benders agree with that. (they make some good pancake mixes). So easy a caveman can make them...
Okonomikaki.. Yumm. Oishisoo
But they’re Dominicans. What do they know about crepes?
Boy do I miss my okonomiyaki. Good stuff.
Interesting!
I enjoy my multigrain waffles that I make from scratch and my delicious 100% whole wheat buttermilk pancakes (breakfast this morning!), topped with organic maple syrup and fresh fruit. And hey guys—how could you forget cheese blintzes???
IHOP = barf. Literally got sick the two times I went to IHOP.
All those look yummy but nix on the caviar.
Too bad we don’t have editors and proof readers anymore. “Impossibly thin” but the pic is fluffy thick, etc.
po aunt jemima, bludgeoned by a cave man..
Missed flax seed pancakes.
1/4 - 1/2 C flax seed
1 egg
splash of water
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