Recipe of Pancake

Pancake is one food that is already known to many people. Besides the sweet taste, this snack is also known for its round shape and is often presented as a modern breakfast menu.

Pancake actually has a variety of forms and presentation. In some countries, pancakes consumed with diverse styles and recipes. There are consumed as food sweet, savory, either with form a thin or thick.

Although many applied with style and taste different, but do you know about the ins and outs as well as the history of the food that usually known by the name of the pancakes?

Pancake actually has a variety of forms and presentation. In some countries, pancakes consumed with diverse styles and recipes. There are consumed as food sweet, savory, either with form a thin or thick.

Although many applied with style and taste different, but do you know about the ins and outs as well as the history of the food that usually known by the name of the pancakes?

History of Pancake
Long before Pancake spread to the Americas up to Asia, the Roman community is already familiar with the pancakes formerly where they use squashed bread, from flour, milk, eggs and other seasonings then baked in a skillet. Prior called the Pancake, Roman society give name this snack with the name "Alita Dolcia".

If you think presenting and tasting pancakes with syrup and maple there is only recently, then you are wrong because it turns Roman society at that time already eating pancakes with mixture of honey and fruit syrup.

On development, the pancakes are also adopted in many countries with a variety of names that are quite unique. In Germany, pancakes made in the form denser with potatoes as the main ingredient. The villagers were calling the Pancake as Pfannkuchen.

Unlike in France, in the land of the Eiffel the making of pancake there is that a very thin and crispy where this foods one is called the crepes, but there are also variants such as galettes more swell and thick, like bread.

Long before Pancake spread to the Americas up to Asia, the Roman community is already familiar with the pancakes formerly where they use squashed bread, from flour, milk, eggs and other seasonings then baked in a skillet. Prior called the Pancake, Roman society give name this snack with the name "Alita Dolcia".

If you think presenting and tasting pancakes with syrup and maple there is only recently, then you are wrong because it turns Roman society at that time already eating pancakes with mixture of honey and fruit syrup.

On development, the pancakes are also adopted in many countries with a variety of names that are quite unique. In Germany, pancakes made in the form denser with potatoes as the main ingredient. The villagers were calling the Pancake as Pfannkuchen.

Long before Pancake spread to the Americas up to Asia, the Roman community is already familiar with the pancakes formerly where they use squashed bread, from flour, milk, eggs and other seasonings then baked in a skillet. Prior called the Pancake, Roman society give name this snack with the name "Alita Dolcia".

If you think presenting and tasting pancakes with syrup and maple there is only recently, then you are wrong because it turns Roman society at that time already eating pancakes with mixture of honey and fruit syrup.

On development, the pancakes are also adopted in many countries with a variety of names that are quite unique. In Germany, pancakes made in the form denser with potatoes as the main ingredient. The villagers were calling the Pancake as Pfannkuchen.

Unlike in France, in the land of the Eiffel the making of pancake there is that a very thin and crispy where this foods one is called the crepes, but there are also variants such as galettes more swell and thick, like bread.

Recipe of Pancake
Ingredients:
  • 100 g wheat flour
  • 1 full tsp baking powder
  • 50 g powdered sugar
  • 200 ml liquid milk
  • 1 teaspoon salt
  • 3 eggs, separate yolks and whites

Complement:
  • Maple syrup
  • Butter, cut into pieces

How to make:
  1. Stir in flour, baking powder, sugar, milk, salt and egg yolks until smooth and blended. Beat the egg whites until stiff.
  2. Put it in the flour mixture and stir well.
  3. Heat a nonstick pan, basting with a little oil.
  4. Pour a ladle full of batter into the skillet. Cook both sides until cooked. Remove from heat.
  5. Place on serving plate. Serve warm with a complement.

Portion: For 12 pieces
Postscript: To complement each depending on your taste, may be replaced with a sprinkling meises or cheese, or doused with syrup / honey / sweet condensed milk.