Majida Rashid
The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.
– W. C. Fields
While I have not experimented with mixing popcorn in pancakes, they are the easiest dish to cook. Mix food containing carbohydrates or starches, liquid and eggs. Voila, a batter for pancake is made.
Pancakes can be sweet or savory. I have eaten only sweet pancakes in America. Plain pancakes, served in restaurants, are not my favorite, especially because they are greasy and tasteless. A topping of maple syrup and lots of whipped cream from a can make it extremely sweet. Too many spices or flavoring disguise the non-existent flavor or overpower the actual food and ruin the flavor. Some menus, however, show off a choice of fruit pancakes.
Variations of pancakes are served throughout the world. Perhaps crepes are what French cooks innovated after eating thick pancakes. My mother used whole wheat flour to make something similar to crepes, but it was savory.
In the mid 20th century, Shanidar Cave was excavated in Iraqi Kurdistan. The cave is famous for its Neanderthal remains, which include 10 separate skeletons that may date back over 50,000 years Besides other artifacts, food resembling a flat preparation was also found. According to Dr. Ceren Kabukcu, an archaeobotanical scientist at the University of Liverpool, U.K., the flat preparation seems to have been made with seeds that were soaked or cracked, and then mashed into a patty. This ancient culinary treat could be a proto pancake.
Alita Dolce with a hint of spice and a drizzle of honey were sold in the streets of ancient Rome. To this day, East African countries serve huge pancakes called Injera, which are made with teff flour. While my mother served pancakes called Manhrrianh by themselves, Japanese okonomiyaki contains ingredients like octopus and different kinds of meat. Popular Nepalese chatanmari crepes are made with rice flour. Indian Dosa is usually made of batter prepared by blending lentils and/or rice that have been soaked overnight. It is stuffed with savory or sweet ingredients. Hungarian Gundel palacsinta are filled with walnuts and raisins and topped with chocolate sauce. Sometimes they even flambee it before serving, something they must have learned from France. The list goes on and on.
In the southern states of America, delicious sweet potato pancakes are famous, but a little time consuming to make. Though they could be a nice treat especially in cold weather. Winters in Houston are mild but early summer showers are famous for bringing flash floods. Many times, they force people to cancel unnecessary appointments. During this time, I occasionally make mini pancakes — but with a twist. They take a little time and they are super easy to cook. I make them without baking powder.
It’s important to heat the pan rather hot but not too smoky before pouring the batter. The pan should be buttered slightly. It should never be greasy.
I like them plain with coffee. A drizzle of liquefied chocolate, maple syrup or honey with a dollop of freshly whipped cream would satisfy a sweet tooth.
Pancakes
Ingredients
1 ripe banana
2 eggs
1/2 cup quick oats
1/2 cup milk
1/2 teaspoon vanilla
1/2 teaspoon baking powder, optional
4-5 strawberries, thinly sliced
Instructions
Mash a banana with a fork and leave aside.
Whisk the eggs until thick and creamy.
Mix in the mashed bananas and oats.
Gradually add the milk and mix.
Blend it in a blender for a minute.
Add the vanilla.
Cover and let it stand for 10 minutes.
Cooking
Heat a heavy frying pan over low heat.
Butter the pan just before it starts smoking.
Pour a big tablespoon of dough on one side of the pan and level it with the back of the spoon.
Pour 2 or more tablespoons leaving enough space between them.
Turn them over with a spatula.
Transfer them onto a serving dish when cooked on both sides.
Repeat until all the batter is finished.
Place the strawberry slices around them.
Serves: 1 – 2.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www .youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
– W. C. Fields
While I have not experimented with mixing popcorn in pancakes, they are the easiest dish to cook. Mix food containing carbohydrates or starches, liquid and eggs. Voila, a batter for pancake is made.
Pancakes can be sweet or savory. I have eaten only sweet pancakes in America. Plain pancakes, served in restaurants, are not my favorite, especially because they are greasy and tasteless. A topping of maple syrup and lots of whipped cream from a can make it extremely sweet. Too many spices or flavoring disguise the non-existent flavor or overpower the actual food and ruin the flavor. Some menus, however, show off a choice of fruit pancakes.
Variations of pancakes are served throughout the world. Perhaps crepes are what French cooks innovated after eating thick pancakes. My mother used whole wheat flour to make something similar to crepes, but it was savory.
In the mid 20th century, Shanidar Cave was excavated in Iraqi Kurdistan. The cave is famous for its Neanderthal remains, which include 10 separate skeletons that may date back over 50,000 years Besides other artifacts, food resembling a flat preparation was also found. According to Dr. Ceren Kabukcu, an archaeobotanical scientist at the University of Liverpool, U.K., the flat preparation seems to have been made with seeds that were soaked or cracked, and then mashed into a patty. This ancient culinary treat could be a proto pancake.
Alita Dolce with a hint of spice and a drizzle of honey were sold in the streets of ancient Rome. To this day, East African countries serve huge pancakes called Injera, which are made with teff flour. While my mother served pancakes called Manhrrianh by themselves, Japanese okonomiyaki contains ingredients like octopus and different kinds of meat. Popular Nepalese chatanmari crepes are made with rice flour. Indian Dosa is usually made of batter prepared by blending lentils and/or rice that have been soaked overnight. It is stuffed with savory or sweet ingredients. Hungarian Gundel palacsinta are filled with walnuts and raisins and topped with chocolate sauce. Sometimes they even flambee it before serving, something they must have learned from France. The list goes on and on.
In the southern states of America, delicious sweet potato pancakes are famous, but a little time consuming to make. Though they could be a nice treat especially in cold weather. Winters in Houston are mild but early summer showers are famous for bringing flash floods. Many times, they force people to cancel unnecessary appointments. During this time, I occasionally make mini pancakes — but with a twist. They take a little time and they are super easy to cook. I make them without baking powder.
It’s important to heat the pan rather hot but not too smoky before pouring the batter. The pan should be buttered slightly. It should never be greasy.
I like them plain with coffee. A drizzle of liquefied chocolate, maple syrup or honey with a dollop of freshly whipped cream would satisfy a sweet tooth.
Pancakes
Ingredients
1 ripe banana
2 eggs
1/2 cup quick oats
1/2 cup milk
1/2 teaspoon vanilla
1/2 teaspoon baking powder, optional
4-5 strawberries, thinly sliced
Instructions
Mash a banana with a fork and leave aside.
Whisk the eggs until thick and creamy.
Mix in the mashed bananas and oats.
Gradually add the milk and mix.
Blend it in a blender for a minute.
Add the vanilla.
Cover and let it stand for 10 minutes.
Cooking
Heat a heavy frying pan over low heat.
Butter the pan just before it starts smoking.
Pour a big tablespoon of dough on one side of the pan and level it with the back of the spoon.
Pour 2 or more tablespoons leaving enough space between them.
Turn them over with a spatula.
Transfer them onto a serving dish when cooked on both sides.
Repeat until all the batter is finished.
Place the strawberry slices around them.
Serves: 1 – 2.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www .youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food. @Frontiers_Of_Flavor Her philosophical writing can be read at apakistaniwomansjourney.wordpress.com.
