Food Origins: The Pancake

Food Origins: The Pancake

Pancakes. Hotcakes. Flapjacks. Whatever you call them, these sweet morning treats have an interesting history that dates back to a time long ago... ancient Greece to be more exact. The first record of pancakes comes from the poet Cratinus in the 5th century BC, who described them as warm and delicious. We couldn't have said it better ourselves.

During the Medieval and modern Christian periods, pancakes were linked to the observance of Lent. The holiday required Christians to abstain from eating fats, sugars, and other luxury ingredients. The Tuesday before Ash Wednesday became an unofficial pancake holiday where Christians tried to use up their remaining stock of milk, butter, and eggs, which were forbidden during Lent. This day is widely known as Shrove Tuesday, or Pancake Day.

In America, we're used to a plate stacked with fluffy deliciousness. But not all pancakes are created equal. The French make very thin versions called crepes and serve them with a variety of fillings. In China, there are several varieties of bing pancakes that can be sweet or savory--like the more commonly known mooncakes and scallion pancakes. Unlike our Western version, bings are usually made with dough instead of batter. We love that one dish can be made so many different ways around the world. That’s pretty cool!

So, next time you’ve got a craving for this popular breakfast food, try our special recipe!

Green Mustache Orange Mango Pancakes

Ingredients:

2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/4 cup sugar
2 eggs
2 teaspoons orange zest
1 bottle of Green Mustache Orange Mango
1/4 to 1/2 cup milk
1/4 cup butter, melted

Directions:

Mix dry ingredients. In a separate bowl, beat eggs, then add Orange Mango, zest and butter. Mix to combine. Don't be alarmed by how green the mixture looks. The color will lighten once milk is added.

Add the wet mixture to the dry ingredients and stir until smooth. Pour in milk gradually until a desired thickness or consistency is reached. We used 1/3 cup milk -- less will result in a doughy, thicker pancake, more milk will result in a thinner pancake.

Pour about 1/3 cup of mix onto a hot (greased with butter) griddle. When bubbles form on the surface of the pancake, flip. Cook until golden brown on both sides.