Why pancakes?
Pancakes, the most loved food across the world
According to this National Geographic article, " Analyses of starch
grains on 30,000-year-old grinding tools suggest that Stone Age cooks were making flour out
of cattails and ferns—which, researchers guess, was likely mixed with water and baked on a
hot, possibly greased, rock. The result may have been more akin to hardtack than the modern
crepe, hotcake, or flapjack, but the idea was the same: a flat cake, made from batter and
fried."
[...] "Whatever the age of the primal pancake, it’s clearly an ancient form of food, as evidenced by its ubiquity in cultural traditions across the globe. The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent. Pancakes were a good way to use up stores of about-to-be-forbidden perishables like eggs, milk, and butter, and a yummy last hurrah before the upcoming grim period of church-mandated fast."
-Cafes-
My favorite places in Israel
Cafe Yehoshua
This cute cafe is placed in Jerusalem. You can find here all kind of meals but do not miss their pancakes, served in a big plate with fruits, sirup and a secret side you would never expext.
Dixie
Located in Yigal Alon, this grill bar has American pancakes served with a bowl of fruits and maple sirup that you won't like to miss. Ask them for Brunch or desert
Pancake House
Truly The House of pancakes, here you will find the most common and the most surprising flavors for pancakes. Take the risk and try them all!
-Recipes-
What's the best out there?
Preparation
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter. 🔗Tasty.co recipe