Pancake Recipe: Originating in Ancient Greek

Materials

• flour – 1 1/2 cups
• baking powder – 3 1/2 teaspoons
• salt – 1 teaspoon
• sugar – 1 tablespoon
• milk – 1 cup (for a little more)
• egg – 1 whole
• butter unsalted – 3 tablespoons melted

What is Pancake?

The ancient Greeks and Romans are known to eat pancakes sweetened with honey; The Elizabethanians used to eat them seasoned with spices, rose water, sherry and apples.

Analyzes of starch grains on 30,000-year-old grinding tools suggest that Stone Age cooks made flour from tail tails and ferns – possibly mixed with water and cooked on a hot, possibly oiled rock, the researchers estimate. The result may be more like a hardtack than modern pancakes, hotcakes, or flapjacks, but the idea was the same: a flat cake made from dough and fries.

Coming to Central England in the 15th century, it was started to be made in English as pancake and has survived until today.

Pancake Recipe Dough

Combine all the dry ingredients, flour, sugar, baking powder and salt in a bowl and blend them with your hands. Open a pool in the middle of the flour and add the egg and butter. Add half of the milk and beat in the mixer until you get a homogeneous mixture. It should be a more dense and fluid mixture than crepe mortar. Let the mixture rest for 15 minutes.

Pancake Recipe Directions

Heat a Teflon pan over medium heat. Lubricate the pan with oil and remove the excess oil with a cloth. Pour a cup of pancake mix into the middle of the pan. When you shake the pan, each side of the pancake will cook for 2 minutes, if the pancake is easily separated from the pan, it is cooked, turn it over with a spatula and cook it for 2 more minutes.

Service

You can arrange classic pancakes on top of each other and serve them with a cold piece of butter and honey.