Waffle & Pancake

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Waffle From Wikipedia, the free encyclopedia Jump to: navigation , search This article is about the food item. For other uses, see Waffle (disambiguation) . Brussels waffle A waffle is a light batter cake cooked in a waffle iron patterned to give a distinctive and characteristic shape.

Transcript of Waffle & Pancake

Page 1: Waffle & Pancake

WaffleFrom Wikipedia, the free encyclopedia

Jump to: navigation, searchThis article is about the food item. For other uses, see Waffle (disambiguation).

Brussels waffle

A waffle is a light batter cake cooked in a waffle iron patterned to give a distinctive and characteristic shape.

Contents[hide]

1 Varieties of waffle 2 Medieval origins 3 Mass production 4 See also 5 References

6 External links

[edit] Varieties of waffle The Brussels Waffle[1] or Belgian Waffle is prepared from a yeast-leavened

batter, and is often a more light and crisp waffle compared to other waffle varieties. It is often served warm by street vendors, dusted with confectioner's sugar, and sometimes topped with whipped cream or chocolate spread. It may also be served as a dessert, with fruits, whipped cream or ice cream.

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Liège waffles with berries The Liège waffle[2] (from the city of Liège, in eastern Belgium) is a waffle usually

bought and eaten warm on the street. They are usually freshly made in small shops, but it is also possible to buy them in supermarkets. They are smaller, sweeter and denser than "Belgian waffles". The last-minute addition of nib sugar to the batter produces a caramelized sugar coating. This gives a distinctive flavor. Most are served plain, but some are vanilla or cinnamon flavored, and can be served with toppings like fruits, creams, and chocolate. The Liège waffle was invented by a cook of the prince-bishop of Liège in the 18th century.

American waffles[3], common in the United States, are made from a batter leavened with baking powder, rather than yeast. They are usually served as a sweet breakfast food, topped with butter and various syrups. but are also found in many different savory dishes, such as chicken and waffles. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to North America in 1620, by pilgrims who brought the method from Holland. Thomas Jefferson brought a waffle iron from France, and waffle frolics or parties became popular in the late eighteenth century. Waffles were eaten with both sweet (e.g. molasses or maple syrup) and savoury (such as kidney stew) toppings.[4]

In Ireland, the UK and south-western Germany, the potato waffle, is a savory frozen food in waffle shape, made of reconstituted potato, oil and seasonings. These waffles may be baked, grilled, prepared in a toaster or fried, and are used as a side dish or snack.

Hong Kong style waffle, in Hong Kong called a "grid cake" (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street[5] . They are similar to a traditional waffle but larger, round in shape and divided into four quarters. They are usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle and then it is folded into a semi circle to eat. Egg, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon flavor are used in the recipe and create various colors.

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Two stroopwafels Stroopwafels (Dutch: syrup waffles) are thin waffles with a syrup filling. They

were first made in Gouda in the Netherlands, during the 18th or 19th century. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halfs. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halfs, which glues them together.[6] They are popular in Belgium and the Netherlands.

A waffle iron for Scandinavian waffles Scandinavian waffles are soft and generally divided into four or five segments,

traditionally vaguely heart-shaped. The segments are often separated and eaten one by one or folded in pairs like a sandwich. Scandinavian waffles are mostly eaten with whipped cream and berry jam, for example raspberry jam or blueberry jam, or with butter and cheese. The "Scandinavian" waffle is believed to originate from Sweden[citation needed]. In Sweden these waffles are also referred to as "frasvåffla" which roughly translated means crispy waffle.

[edit] Medieval origins

The modern waffle has its origins in the wafers-very light thin crisp cakes, baked between wafer-irons-of the Middle Ages [7] . Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. Some plates had imprinted designs such as a coat-of-arms or landscape, while some had the now-familiar honeycomb/gridiron pattern (there is evidence that in the 14th century only wealthy kitchens would have irons[citation needed]). The iron was placed over a fire, and

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flipped to cook both sides of the wafer. These irons were used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour used today). Some were rolled into a cone or tube, others were left flat. In 14 C. England, wafers were sold by street vendors called waferers.[8] The modern waffle is a leavened form of wafer.

"Wafer" and "waffle" share common etymological roots. Wafre (wafer) occurs in Middle English by 1377, adopted from Middle Low German wâfel, with change of l into r. Modern Dutch wafel, French gaufre, and German Waffel, all meaning "waffle", share the same origin. The Dutch form, wafel, was adopted into modern American English as waffle, in the 18th century.[7][9]

[edit] Mass production

Waffles are mass produced and frozen, to be eaten quickly and with little effort in many flavors. Many companies produce frozen waffles, most notably Eggo.

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PancakeFrom Wikipedia, the free encyclopedia

Jump to: navigation, searchFor other uses, see Pancake (disambiguation).

Pancakes are a type of flatbread prepared from a sweet batter that is cooked on a hot griddle or in a frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter.

Contents[hide]

1 Regional varieties o 1.1 North America o 1.2 Australasia o 1.3 Europe o 1.4 Africa o 1.5 Asia

2 Details 3 Pancake Day 4 See also 5 Footnotes

6 External links

Regional varieties

North America

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North Americans (The United States and Canada) sometimes style pancakes with banana slices.

American or Canadian pancakes (also known as hotcakes, griddlecakes, or flapjacks in the U.S.) 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, or fruit.

North American pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas 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.

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.

"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."

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Australasia

In Australia and New Zealand, ingredients for pancakes usually consist of egg, milk, flour etc. (similar to the English style, rather than the American version), and are typically eaten as a dessert, although, like in America, can be often served for breakfast. Popular toppings include maple syrup, butter, peanut butter, jelly, jam, or assorted fruits such as strawberries. Pancakes in Australia can also be served as a savory meal.

Europe

Scottish pancake and fruit crumpet.

English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. These pancakes may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savory stuffings and eaten as a main course. When baked instead of fried, this batter rises because the air beaten into the batter expands, without the need for baking powder, the result is known as Yorkshire pudding. English pancakes are similar to French crêpes, and Italian crespelle, but are not "lacy" in appearance. English pancakes can be stuffed after cooking with a wide variety of sweet or savory fillings. Both versions can be sweetened after cooking by pouring on syrup or sprinkling with powdered sugar.

Scottish and Irish pancakes, locally known as drop scones, pancakes or griddle cakes, are more like the American type and are served as such (see below). Scottish pancakes are made from self-raising flour, eggs, sugar and milk with Irish pancakes being made with soda-flour and buttermilk.

Pancakes similar to the North American pancake but smaller (usually about 3.5 in / 9 cm in diameter) are known in the UK as Scotch pancakes or drop-scones (after the traditional method of dropping batter onto a griddle (a girdle in Scots)), and in northern England, Australia and New Zealand as pikelets. They can be served with jam and cream or just with butter. In Scotland pancakes are served at teatime but mostly as breakfast. They are made plain and as fruit pancakes with raisins. In Scotland larger thinner

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teacakes made to a similar recipe are called crumpets. These are cooked on the girdle on one side until browned, then lightly cooked on the other side. Both Scotch pancakes and crumpets can be made with plain flour and baking soda as an alternative to self-raising flour.[1]

Crêpe opened up

French crêpes, popular in France, Canada, and Brazil (where they may be called pancakes or crêpes) are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sweet or savoury filling, ranging from fruit and/or ice cream, to seafood (in Brazil, most usually ground meat).

German pancakes are the same as English pancakes. In some regions they are called Pfannkuchen; in others (Berlin, Brandenburg, Saxonia) pfannkuchen are Berliners, a type of doughnut, and pancakes are called Eierkuchen. In Swabia sliced pancake strips (Flädle) are often served in soup.

Palatschinken, Central European pancake

In the Netherlands and Flanders, pancakes are called Pannenkoeken and eaten at dinnertime. Pancake restaurants are popular family restaurants and serve many varieties of sweet, savory, and stuffed pancakes. Pannenkoek are slightly thicker than crepes and usually quite large (12" or more) in diameter. The batter is egg-based and the fillings can include sliced apples, cheese, ham, bacon, candied ginger and many other ingredients - alone or in combination - as well as "stroop", a thick syrup. One classical Dutch filling is a combination of bacon and stroop.

In Austria pancakes are called Palatschinken, a word derived from Latin placenta by way of Romanian, and are usually filled with apricot jam, chocolate sauce or hazelnut spread. Similar pancakes with similar names can be found throughout the former

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Austria-Hungary (today Austria, Slovenia, Hungary, Czech Republic, Slovakia, Bosnia, Croatia and Serbia), see Palatschinken.

In Poland pancakes called Naleśniki are similar to those in Austria. They can be served as a main dish. They can be served sweet usually with fresh fruits (e.g Bilberry), Powidła, fruit jam. Also with variety of savory fillings e.g. fried chicken or even tuna with different additions like cheese potatoes or ham. In Poland Naleśniki are also used for making croquettes.

Scandinavian pancakes are similar to English pancakes. They are often served with jam and/or ice cream or whipped cream, and sometimes as a main dish with a variety of savory fillings. Traditional Swedish variations can be somewhat exotic. Plättar resemble tiny English pancakes, and are fried several at a time in a special pan. Others resemble German pancakes but include fried pork in the batter; these are baked in an oven. Potato pancakes called raggmunk contain shredded raw potato, and may contain other vegetables (sometimes the pancake batter is omitted, producing rårakor). Raggmunk and rårakor traditionally eaten with pork rinds and/or lingonberry jam. Norwegians like their pancakes with sugar or blueberry jam, and they are often served with hot soup. Norwegians eat a great deal of rice pudding/porridge - leftovers from this can be made into small pancakes called "lapper".

In Russia, Poland and Ukraine, blintz and blini are made from wheat or buckwheat flour, yeast, butter, eggs and milk. Blini cooking has an ancient history in Russia dating back to the pagan traditions and feasts.

In Hungary, palacsinta is made from flour, milk and/or soda water, sugar, and eggs and served as a main dish or as a dessert, depending on the filling. Sweet wine can also be added to the batter.

Africa

Pancakes in South Africa are similar to English pancakes. They are traditionally prepared by the Afrikaans community on gas-stoves, and called pannekoek in Afrikaans, often eaten on wet and cold days. Pannekoek are most commonly served with cinnamon-flavored sugar[2] (and sometimes lemon juice); the sugar may be left to dissolve onto the pancake; if eaten immediately the pancake has a crispy texture. This is a staple at Dutch Reformed Church fetes.[3] American-style "silver dollar" pancakes are also eaten in South Africa, where they are known as "plaatkoekies" or "flapjacks".

Asia

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Dosa, Indian pancake with chutney and sambhar

In Malaysia and Singapore, a pancake-like snack known as Apom Balik (in Malay) or Ban Chian Kuih (面煎粿 in Chinese). The Chinese version is made with a filling, traditionally ground peanut with sugar, butter and additional condiments like sweetened coconut or egg. Increasingly non traditional condiments like cheese, kaya (egg & coconut milk custard), blueberry or chocolate are used in response to demand for more interesting twist. There are other interesting variations, such as those made with soya bean milk replacing egg and water. The Malay version (Apom Balik) frequently has sweet corn and condensed milk as filling.

In the Philippines, pancakes or "hotcakes" are also served with syrup (maple or imitation corn syrup) margarine and sugar or condensed milk. They are usually served for breakfast, but there are roving street stalls that sell smaller hotcakes topped with margarine and sugar as an afternoon snack.

In Vietnamese cuisine, there is a wide variety of traditional pancakes; these include bánh xèo and bánh khọt in southern Vietnam, and bánh căn and bánh khoái in central Vietnam.

In India, a dish called the Pooda (sometimes called Cheela) is a variety of Pancake. They can be made either sweet or salty and are of different thickness as per region. Is made in a frying pan and of a similar batter as its European couterparts. Dosa could be said to be another Indian pancake. It is prepared by fermenting of rice batter. However the most correct definition would be what Punjabis call a Meetha Pooda and are a common Breakfast food item in Punjab. Its is sweet yet could be eaten with Pickle also.

In Korea, pancakes include jeon, pajeon, bindaetteok, kimchijeon, and hotteok.

Banana pancakes, in particular, are a popular menu item in Western-oriented backpackers' cafes in many Asian countries such as Thailand, Vietnam, India, and China.

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Details

Pancakes with strawberries and cream.

Pancakes are comparable to waffles without syrup traps, although waffles often contain more eggs and are cooked in a waffle iron. Most types of pancakes, but not the Breton galette, are cooked one side at a time on a griddle and flipped halfway through the cooking process to cook the other side of the pancake. The process of tossing or flipping is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner.

In Canada and the United States, the pancake is usually a breakfast food, but it is so popular that a franchised restaurant formerly called International House of Pancakes, now referred to as IHOP, has more than 1000 restaurants serving at all hours of the day. A "pancake supper" can be a social event (in the manner of an ice cream social or barbecue), with pancakes served at dinnertime. Pancake suppers are sometimes held as fund raisers.

In Australia and Britain, pancakes are eaten as a dessert, or served savory with a main meal. They can sometimes be eaten as a main meal (the savory variety, also known as crepes), as they are in the U.S. and Canada. It is so popular that franchised restaurants called Pancake Palour and Pancakes on the Rocks are present.

In Sweden and Finland, it is traditional to eat yellow pea soup followed by pancakes on Thursdays.

A smaller pancake, often called a "silver dollar" pancake, is sometimes used in the creation of hors d'oeuvres in place of crackers or other bread-like items.

Pancake DayMain article: Shrove Tuesday

In Canada,[4] the United Kingdom,[5] Ireland,[6] and Australia,[7] pancakes are traditionally eaten on Shrove Tuesday, which is also known as "Pancake Day" and, particularly in Ireland, as "Pancake Tuesday". (Shrove Tuesday is better known in the United States, France and other countries as Mardi Gras or Fat Tuesday.) Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods could be used up before Lent.

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It is traditional to turn pancakes over by tossing them in the air using the pan and without using any other implements. This is a tricky manoeuvre that requires practice to perfect.

Charity or school events are often organized on Pancake Day. One popular event is a "pancake race" in which each participant carries a pancake in a frying pan. All runners must toss their pancakes as they run and catch them in the frying pan. This event is said to have originated in the town of Olney, England in 1444 when a housewife was still busy frying pancakes to eat before the Lenten fast when she heard the bells of St Peter and St Paul's Church calling her to the Shriving Service. Eager to get to church, she ran out of her house still holding the frying pan complete with pancake, and still wearing her apron and headscarf. Pancake Day is widely celebrated in Australia; ready-made pancake mixes often sell out.

Every Shrove Tuesday since 1950 the towns of Olney, England and Liberal, Kansas, USA have competed in the International Pancake Race. Only local women may compete; they race along a previously agreed course and their times are compared to determine the international winner.

The Rehab UK Parliamentary Pancake Race also takes place every Shrove Tuesday, with teams from the House of Commons, the House of Lords and the Fourth Estate battling it out for the title of Parliamentary Pancake Race Champions. The fun relay race is all about raising awareness of the work of national brain injury charity, Rehab UK, and the needs of people with acquired brain injury.