February is national pancake month. Or so IHOP and Clinton Street Baking Company want us to believe. One day last week, IHOP served free pancakes which led devoted customers to line up around the block at most locations. Every Monday through Friday this month, Clinton Street Baking Company is offering delicious special pancakes, featuring unique flavors such as Lemon Curd with Huckleberry Sauce and Coconut Pineapple with Bruleed Bananas. Yes, my mouth watered a bit as I typed that.
I must confess that my mother is actually obsessed with pancakes, which is probably the only reason I know this. Every family vacation is centered around a quest for the best pancakes, regardless of where we’re going. That got me thinking about the history of the pancake, which is truly one of the only foods that has been adopted in different forms by every country. The French have their crepes, the Russians their blinis, etc. It is thought that the pancake was first enjoyed by the ancient Greeks, with the first modern pancake recipe appearing in 1588. Every culture seems to take comfort in their own version of this delectable piece of history. The ingredients in a pancake can vary greatly but the cooking technique is what remains the same across the field: a luscious batter poured into or onto a hot surface and cooked until solid.
Here are just a few pancake facts that you can use to impress all your breakfast guests:
- The earliest pancake chain began in California in the mid 1950s
- The oldest pancake race began in 1445 in the town of Olney (England)
- Japanese pancakes usually include seaweed and bonito flakes
- South America has corn-based pancakes which make better street food
Whatever your secret ingredient is, pancakes make the perfect breakfast, especially for these cold winter Sunday mornings. What follows is one of my favorite pancake recipes. Consider making them with your family this Sunday and feel free explore with some of favorite ingredients to make it your own.
Berry Pancakes
2 cups wholewheat flour
1 egg
1 teaspoon sugar
1 teaspoon baking soda
1 cup milk (or enough to make a smooth loose batter)
Blueberries, blackberries, and raspberries
Butter for cooking
Mix together the flour, egg, sugar, and milk, until a smooth loose batter forms. Melt some butter onto a hot pan and pour the batter in, in the size you desire. While tiny bubbles form around the edges they are ready to flip. Before you flip them drop the berries onto the pancakes and push them slightly under the surface. Flip and continue cooking. Serve with warmed maple syrup.
Happy Eating!!