Pancakes

I am in the midst of the severe crunch of activities before final exam week, and therefore my creativity is limited. But, in the off-second or two, I have been thinking about pancakes, because we will be eating blueberry pancakes tonight for dinner. So, I thought I would excerpt some basic details garnered here about pancakes for you to enjoy:

American or Canadian pancakes (also known as hotcakes, griddlecakes, or flapjacks in the U.S.) are Scotch pancakes which contain a raising agent, usually baking powder, and contains different proportions of eggs, flour, and milk or buttermilk, which create a thick batter. Cinnamon and sugar can be added. This batter is either ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point the pancake is ready to be flipped. These pancakes, very light in texture, are often served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, fruit or even honey.

Homemade pancakes.

North American can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas, apples or chocolate chips to the batter. In addition, some recipes call for the addition of spices such as nutmeg or cinnamon, or flavoring agents such as vanilla extract. A "silver dollar" pancake refers to a pancake about 3 inches (7 cm) in diameter - these are usually served in portions of five or ten.
Stacks of "silver dollar" pancakes.

Flapjacks in the U.S. are sometimes larger, thinner and more crisp than a regular American pancake, sometimes as broad as 12 inches in diameter.[citation needed]

Vermont pancakes usually have oatmeal or buckwheat flour added to the wheat flour, and require more baking powder to rise. The texture is coarser and the flavor more intense. The pancakes are served with maple syrup which is a famous product of Vermont.

"German Pancakes" or Dutch baby pancakes served in American pancake houses are shaped like a bowl and come in a range of sizes. They are commonly eaten with lemons and powdered sugar, jam, or caramelized apples.

Mexican hotcakes, are similar in style to pancakes served in the U.S., hotcakes are more often made with cornmeal as well as or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country, and are often sold by street vendors in cities and during the local celebrations of small towns through the day and evening; the vendors usually sell a single hotcake topped with different sauces such as condensed milk, fruit jam or a sweet goat milk spread called "cajeta."

Alberta sub-variety In Alberta the term Nack or Nack's has been coined to describe a misshapen or hastily made Pancake. This term is thought to have come from the northern oilsands labor camps.

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