Pancakes

Traditionally, pancakes were cooked in Shrove Tuesday to use foods that weren’t supposed to be eaten and would go of, during Lent. The basic recipe uses milk, eggs, sugar and butter, but other ingredients can be used, if available.

It can be added with wheat germ, steel-cut oats, stone-ground wheat or millet to create a heavy texture. Also need to include spices and fruit flavoring.

The beauty of pancakes is that they are appetizing at any time of the morning.

Pancakes are an essential part of a classic American breakfast. It is fast and simple. But if they are to be good, there are a few things need to be right.

First, the batter has to be the proper texture.

Second the pan must be to be correct temperature. An overly hot skillet produces a scorched exterior and raw interior, while cool one makes for a hard crust and a dry interior.

Finally, one of the most critical issues is getting the leavening right. Too much baking powder or soda in a batter can result in metallic or soapy flavored pancakes.

Never whisk the batter until smooth; leaving lumps of unloosened dry ingredients will result in fluffier pancakes.

Maple syrup is the traditional pancake topping, but there are also other options. For more nutritious dish, pancakes can be topped with fresh fruit that is mixed with either plain yoghurt or cottage cheese.
Pancakes