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COLIN'S PANCAKE PALACE

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads, which use a quick leavening agent such as baking powder, while some use a yeast-raised or fermented batter. Typically, pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time of day, with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat. Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.[1] In the medieval and modern Christian period, especially in Britain, pancakes were made to use up stored items prior to the period of Lent fasting beginning on Shrovetide. Since eggs were forbidden foods during Lent, making pancakes on Shrove Tuesday was a good way to use up eggs before Lenten fasts began. The pancake's shape and structure varies worldwide. There are numerous variations of them throughout Europe. In Germany, pancakes can be made from potatoes. A crêpe is a Breton variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles often compared to lace – a savory variety made from buckwheat is usually known as a galette.



  • Pancakes have traditionally been eaten on shrove Tuesday, this use to be way back in days, around a 1000 years ago.
  • Pancakes can be found in many cultures around the world, although they might not use the same ingredients as pancakes, they are generally similar in taste and texture.
  • Maple syrup, which goes great with pancakes, is actually a tree sap, that comes from the maple tree, which is found mostly in the Canadian region.
  • The French often make a wish while turning the pancake during the cooking process, while holding a coin in the other hand.
  • The first recipe for pancakes were listed in the 15th century, in a English cookbook.
  • The world's largest pancake was cooked in Roch-dale Manchester in the year 1994, which was around 15 meters in diameter, weighed 3 tons, and had a whopping two million calories.
  • Pancake tossing can be considered a funny sport, one such person ran a marathon while continuously tossing a pancake for three hours.
  • William Shakespeare loved pancakes so much, that he mentioned them in his plays.
  • A fairly new trend that has emerged just recently are pancakes sandwiches.
  • Long time ago, before baking soda was invented, cooks often used freshly fallen snow, as a secret ingredient which contained ammonia, that made pancakes come out nice and soft.
  • Pancakes are often made on griddle, that is because griddle cooking is quite older than baking.
  • If you use baking soda along with butter milk as an ingredient for pancakes, the baking soda, will remove the acidic properties that often come with butter milk, thus a better tasting pancake.
  • In Europe pancakes are often eaten on easter day, as a they have a quite a significance related to easter.
  • Pancakes when in their original state are pour-able batter type which are made of milk, flour, butter, and eggs. Unlike breads, which tend to be semi solid.
American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are pancakes that contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Many recipes remind the reader that the ingredients should be mixed until they are just combined, even if lumps remain, as the lumps will smoothen out during the cooking process.[23][24] Sugar and spices such as cinnamon, vanilla and nutmeg are sometimes added. The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bananas, apples or chocolate chips to the batter. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, jam, peanut butter, nuts, fruit and/or honey. Pancakes may be served with a bit of powdered sugar and whipped cream, or with cane syrup or molasses instead of syrup or honey. Some pancake recipes use yogurt to give the pancakes a semi-thick, relatively moist consistency. Johnnycake (also spelled "jonnycake," johnny cake, and "journey cake") or Johnny Bread is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda.[25] The modern johnnycake is stereotypically identified with today's "Rhode Island" foods, though jonnycakes are a cultural staple in all of the northern US.[26] A modern jonnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. Yaniqueques or yanikeke are a Dominican Republic version of the jonnycake. They are a fried bread rather than a pancake and are a popular beach food.[27][28] Sourdough was used by prospectors and pioneers to make sourdough pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread as it could last indefinitely, needing only flour and water to replenish it.[29] Sourdough pancakes are now a particular speciality in Alaska.[30] A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often served in a stack with syrup and butter, which can be accompanied by bacon. The terms pancake and flapjack are often confused and today in the US are nearly synonymous. The Oxford English Dictionary records the word flapjack as being used as early as the beginning of the 17th century, referring to a flat tart or pan-cake. Shakespeare refers to pancakes in All's Well That Ends Well and to flap-jacks in Pericles, Prince of Tyre:[31]
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