History of the Pancake
August 6th 2009 11:24
apple and cinnamon pancakes
While this was very similar to today's pancakes, the modern form originated in medieval Europe.*
Many different countries eat them in a variety of ways. For example, in Germany they eat potato pancakes, in France are the crepes, in India the poori and in China the bao bing.
Pancakes are tied up with festivals as well, including Shrove Tuesday in the Christian calendar which marks the beginning of Lent leading into Easter.
Nowadays there are so many derivatives of this simple recipe that it would be hard to ever tire of them. Below is a recipe for Apple and Cinnamon pancakes. It was very yum, served with ice cream and cherries.
Apple and Cinnamon Pancakes**
Ingredients
2 granny smith apples, peeled, grated
1 cup reduced-fat ricotta cheese
1/4 cup caster sugar
2 eggs, separated
1 cup low-fat milk
1 cup wholemeal self-raising flour
1/2 teaspoon ground cinnamon
20g reduced-fat spread, melted
low-fat vanilla ice-cream and maple syrup, to serve
Method
1.Using your hands, squeeze liquid from apple. Set aside. Place ricotta, sugar and egg yolks in a bowl. Whisk to combine. Gradually whisk in milk.
2.Sift flour and cinnamon over ricotta mixture. Add flour husks to bowl. Whisk until just combined. Stir in apple.
3.Using an electric mixer, beat eggwhites in a small bowl until soft peaks form. Using a metal spoon, stir one-third of the eggwhite through flour mixture. Gently fold remaining eggwhite through batter. Stand, covered, for 15 minutes.
4.Heat a non-stick frying pan over medium heat. Brush pan lightly with spread. Spoon 1/4 cup batter into pan. Spread to a 12cm circle. Cook for 2 to 3 minutes, or until bubbles appear on surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining spread and batter to make 12 pancakes. Serve with ice-cream and syrup.
*www.pancakeology.com
**www.taste.com.au
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