Batter up for a Family Weekend Feasting on Pancakes
Pancakes are the perfect breakfast dish that cheers up the lazy mornings and is savored by almost everyone with no age bar. It is relished by people all over the world and the method of making pancakes differ from one place to other depending on the region. It is one of the most recognizable breakfast foods which is simple to make and tastes heaven. There are numerous ways of making this universal breakfast dish with every region having their own specialty and different terms for naming it like battercakes, blini, blintzes, crepes, flapjacks, griddlecakes, hotcakes or johnnycakes.
This flat cake-type food traces its origin to the ancient cultures where it was usually prepared to use up all the items in the house before fasting period. It is also enjoyed on special occasions when all the family members get together bonding over the breakfast table, enjoying a nice bite of the fluffy soft pancakes. Whenever I talk about pancakes or make on batch in my kitchen, it makes me nostalgic. Childhood days were the fun days especially during holidays. This simple easy –to-make breakfast is a combination of flour-eggs-butter and milk seasoned with mouthwatering toppings.
I often like to try out new recipes and add twist to the traditional foods like pancakes by appending it with new accompaniments. Foods show on my Verizon FiOS TV, help me to achieve this constant thought of devising new and simple techniques to create gorgeous dishes. The same happened with my pancake experiment and I succeeded in churning out unimaginable variants and bringing twists to the humble Shrove Tuesday feast. Shrove Tuesday else known as Pancake Day is always celebrated on the day just before the Lent. It marks the beginning of the forty day fasting period. During the middle ages, it was a common practice to prepare for the Lent by purging the pantry of luxurious items like eggs, butter and milk. To-this-day many communities around the world follow the same tradition and gorge pancakes on Shrove Tuesday.
The basic recipe calls for simple ingredients found any time on your kitchen racks. The good old-fashioned pancake includes flour, milk, egg, butter, baking powder, sugar and salt. Assemble all the ingredients before you intend to make pancakes. Heat a griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet roasts the best pancakes. Then start blending all the items into a large bowl. Sift together one and half a cup of flour, three teaspoon of baking powder and little salt. Then add one tablespoon of sugar, one cup of milk, 4 tablespoons of melted butter and two eggs and mix till smooth. Blend all the elements till you get that airy texture and turn out tender pancakes.
To make fluffier pancakes you can even separate the egg yolks and whites. Just mix the yolks with all the dry ingredients and beat the whites until stiff peaks form and then gently fold into the batter only in the end just before you make pancakes. Adjust the temperature of the griddle and grease it with butter or vegetable oil and test the correct temperature so that you do not burn the pancakes. When you find the temperature to be perfect, then pour one scoop of batter onto the griddle and cook both the sides till golden brown. Make sure you do not press the pancakes while its cooking as the pressure causes to lose all the fluff and lightness. Serve it with the classic butter and syrup toppings or choose to kids' favorites like jam, honey, nut butter, lemon juice, powdered sugar, and whipped cream or fresh fruit. Enjoy the traditional pancakes in the comfort of your home with family!
Treeves - About Author:
Tina is a food blogger and likes to write about the significance of foods like pancakes in the American households and simple recipes to create them. She watches food shows on her Verizon FiOS TV to get new ideas and add variations to old recipes.
Published by Ian Franklin on July 31st 2012 | Cooking
Published by Sdssoftware on July 30th 2012 | Cooking
Published by Meigancam on July 23rd 2012 | Cooking
Published by Miriam Joel on July 18th 2012 | Cooking
Published by Abidali Mohamedalin on July 18th 2012 | Cooking
Published by Robert Collins on July 16th 2012 | Cooking