Whether you call them pancakes, flapjacks, griddle cakes, or hotcakes, in North America they are one of the most popular foods served for breakfast. Pancake houses are everywhere, it seems, springing up like mushrooms after rain, specializing in providing every possible iteration of pancake. Stuffed with cream cheese, studded with juicy blueberries, chewy with chunks of bacon, sprinkled with melty chocolate chips and supporting towers of fruit and whipped creamy toppings, you can get them plain or as fancy as you like. For the American purist, however, a thick china plate piled high with several perfect golden pancakes, a veritable tsunami of melted butter and warm syrup flowing over the stack’s shoulders to puddle at the base, will do the job.
America’s love affair with pancakes had it its origins in the distant mists of time. Some 30,000 years ago, Stone Age people made flour out of cattails and ferns, likely combining the powder with water and baking the mixture on a hot rock to create a flat cake. But that was not the earliest record of man’s taste for anything vaguely pancakeish. According to a recent article in the prestigious Smithsonian Magazine, researchers excavating the Iraq’s Shanidar Cave complex in 2022 unearthed the charred remains of some of the world’s oldest leftovers. Yes, after 70,000 years, archeologists discovered what might just be the world’s prototype pancake. Today, every era and region on the planet has its own version of this ubiquitous food.
According to the Oxford English Dictionary, the word “pancake” (derived from the Middle English panecake or ponkake) only came into use during the medieval era. One text, Thomas Austin’s Two 15th-Century Cookery Books, advised readers to set a pan over the fire, pour in the batter and let it spread to “makyst a pancake”. Without too much effort, it is possible to produce a perfectly golden-brown cake. Part of the batter bread family, pancakes have an essential composition that is more liquid than flour, with a runny batter replacing dough, which requires kneading.
Elizabeth David, writing in the 1977 compendium English Bread and Yeast Cookery, said, “One of the great points about leavened pancakes and all the tribe of griddle cakes was that they provided a means of using [cheaper] meals and flours such as barley, buckwheat, oatmeal, which were not suitable for bread proper.” Each culture seems to have its own take on the recipe. Hoecakes (cakes traditionally cooked over an open fire on the backside of a hot hoe) have been a staple in America since colonists first arrived and sampled the ground corn and water recipe of the Indigenous people they found in North America.
Did you know that pancakes even have their own day? Yes, Fat Tuesday (Mardi Gras, the day before Ash Wednesday) which ushers in the dietary restrictive period of Lent, is known internationally as Pancake Day. Historically, housewives, anxious to use up every last bit of fat, butter and eggs before the church bells summoned them for Shrove Tuesday services, mixed up pancake batter and baked batches for their family’s eager consumption. Tradition has it that they would rush to answer the summoning bells calling to church still in their aprons, clutching a pan and flipping the last pancake. Today, International Pancake Races (featuring contestants of any gender dressed in vintage aprons and carrying pans full of cakes) are held in places as divergent as Kansas, Canada and England, all proceeds going to charity, with bragging rights a coveted prize.
Modern cooks often turn to the latest version of that ancient cake when searching for a quick meal and universal approval. Simply take any starch, then add water, milk, perhaps an egg or two, plus a raising agent if a thick, fluffy pancake is desired. Combine, then pour or scoop the mixture onto a hot surface, flipping the patty once bubbles appear. Size is up to the cook. They can be bigger than your plate, Lilliputian stacks of silver dollar pancakes, or anywhere in between. For a breakfast that is easy to hold in your hand while dashing for the school bus, try wrapping warm ink sausages in smallish pancakes made with buckwheat or the following healthyish ingredients.
This popular variation need not be restricted to crisp fall days. Sweet potato pancakes are a great way to use up leftovers and sneak extra nutritional value into a kid-approved breakfast.
SWEET POTATO PANCAKES
Ingredients:
- 1 1/4 cups leftover mashed sweet potatoes
- 1/2 cup sour cream
- 3/4 cup milk
- 1 large egg
- 1 1/2 tablespoons maple syrup, plus more for serving
- 4 tablespoons butter, divided
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Pinch nutmeg
- Pinch cinnamon
Instructions:
In a medium bowl, combine sweet potatoes, sour cream, milk, egg, and maple syrup. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix or they will be tough).
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter and cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 more minutes. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with maple syrup, an extra dust of cinnamon and a sprinkle of your favorite nuts.
Another recipe which takes the guilt out of pancakes is pure pleasure to eat. It calls for Greek yogurt, oats, whole wheat flour, and not much else. They are simple, wholesome, and satisfyingly flavorful.
OATMEAL WHOLE WHEAT PANCAKES
Ingredients:
- 1 cup whole wheat flour or white whole-wheat flour
- 1/2 cup old-fashioned whole rolled oats or quick oats (not instant)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg or 2 egg whites
- 1 cup milk
- 2 Tablespoons packed light or dark brown sugar
- 1/4 cup Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/2 cup add-ins like chocolate chips or fruit (optional)
Instructions:
In a large bowl with a pour spout, toss the flour, oats, salt, baking powder, and cinnamon together. Set aside.
In another large bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Gently fold in any mix-ins you prefer.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it is hot, pour 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200 degree oven until all pancakes are cooked. Serve pancakes with fresh fruit and syrup. Cover and store leftover pancakes in the refrigerator for up to 5 days.
When it comes to waffles, Belgium claims we have their country to thank for their goodness. Belgium takes its waffles seriously, with dedicated waffle shops and street vendors currently serving up these golden delights all day long. With their origins dating back to the Middle Ages, Belgian waffles are known for their distinctive grid pattern, deep pockets and fluffy texture, thanks to the leavening agents used in the batter. When compared to Belgian waffles, the ones we know in North America are usually less sweet and denser. Known as American waffles, they are often made using buttermilk, which adds a depth of tangy flavor. The batter for regular waffles is usually heavier than that for Belgian waffles, but both contain more sugar than that other classic breakfast option, pancakes. This helps them become more caramelized for a deeper flavor and gives them an edge in the age-old pancakes vs. waffles food fight. The main difference between the two batters is that American waffles have no yeast, and while both waffle recipes call for baking powder, you typically do not use as much in a Belgian waffle. Some Belgian waffle recipes call for beaten egg whites to give them their signature fluffy on the inside and crispy texture on the outside.
Chicken and waffles has recently broken out of its southern regional home ground and exploded into the mass market, with chefs all over America making tweaks that give it their own special touch. Crispy buttermilk fried chicken nested atop golden nests of equally crisp waffles and drizzled with honey is a classic but tour the Internet for inventive new ways to serve it up for your family.
Website, The Seasoned Mom, welcomes us to Blair’s online farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Her vibe is country-style cooking at its best. Blair’s quick and easy chicken and waffles recipe includes crispy chicken tenders and hearty cornbread waffles.
CHICKEN AND CORNBREAD WAFFLES
Ingredients:
- 1 (25 ounce) package frozen crispy chicken tenders
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ½ cups whole buttermilk, well shaken
- 1 egg
- ¼ cup salted butter, melted and slightly cooled
Instructions :
Bake the chicken tenders according to the package instructions. While the chicken cooks (use an air fryer if you can), prepare the waffles.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl whisk together the buttermilk, egg, and melted butter. Add the wet ingredients to the dry; stir just until combined. Do not overmix the waffle batter.
Cook waffles in a lightly oiled waffle iron for 3-5 minutes each or until cooked through and golden brown.
To serve, make a mini sandwich with cornmeal waffles and chicken. Dress with lettuce and tomato and a squirt of honey or aioli.
That covers the savory waffle option well, but sometimes only chocolate will satisfy the deep craving for something hot, crispy, and decadent. Hit your sweet spot even if you follow a gluten-free diet with these luscious waffles. Set up a dessert bar for special guests with all your favorite toppings and stand back as the compliments pour in.
GLUTEN-FREE CHOCOLATE WAFFLES
Ingredients:
- 2 cups King Arthur Baking Company’s Gluten Free All-Purpose Flour or brown rice flour blend
- 1/3 cup cocoa powder
- 1/4 cup buttermilk powder, optional
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon xanthan gum
- 2 large eggs
- 6 tablespoons melted butter or vegetable oil
- 2 cups milk
- 1 teaspoon chocolate extract, optional
- 1/2 cup bittersweet chocolate chips, optional
Instructions :
Whisk the liquid ingredients into the dry ingredients until well blended. Some lumps may remain. If you are adding chocolate chips, this would be the time to stir 1/2 cup into the batter. Cover with plastic and allow to rest for 30 minutes while your waffle iron preheats. Use 1 cup of batter per waffle and bake until desired crispiness. Top hot waffles with powdered sugar only or an assortment of toppings. The options are endless: creamy raspberry ice cream, Belgian chocolate, white chocolate chips, hot caramel sauce, sliced fruit, whipped cream, nuts and so much more.
Any way you serve them up, pancakes and waffles are bound to be a hit. There is an emotional element to these iconic foods, and most people cannot eat them without recalling childhood Sunday mornings around the kitchen table, Mom and Dad leisurely sipping steaming mugs of coffee as they finish up their last bites, while satiated kids lick the remnants of sticky syrup from their lips. Pancakes and waffles are, quite simply, comfort food at its finest.