Uncover Many Excellent Ways To Make Pancake Batter

The idea of choosing to make pancake based treats is quite exciting and in Roch-Dale, Manchester, a huge one, measuring 15m in diameter was cooked. The delicious snack carried a whopping two million calories. Pancakes are enjoyed all over the world, especially for that most important meal of the day, breakfast.

Many people in Europe serve this meal on Shrove Tuesday which is during Easter time. The delicious treat is usually served with maple syrup, although there are many yummy fillings that can go with it too. Mostly enjoyed with a sweet filling, there are also a host of other more savory toppings that go down well. The popular feta and spinach filling is always a great hit. Adorning the plain product, one will also find the cheese and bacon, savory minced meat and then of course all the delectable sweet fillings.

It is said that William Shakespeare enjoyed pancakes so much, that he actually included them in some of his plays. The usual way to make these treats is generally on the griddle, as this was the oldest way in which these delectable delights were originally cooked. Before baking soda made its debut, cooks often used freshly fallen snow for the pleasant texture. The batter is to be pourable, and not stiff. Pancakes are not as solid as bread and are often eaten in Europe over the Easter period for its significance. Sometimes butter milk is used instead of milk and has the result of a fluffier feel.

Prior to baking soda's debut, people used to use freshly fallen snow in the mixture. This made the batter smooth and light, making it fluffy. Of course, the fillings made this treat a hit. It is not to be as solid as bread and the mixture should be pourable.

Mixed into the mixture should be flour, eggs, butter, milk and a pinch of salt. Sometimes people use buttermilk as well, and this adds a pleasant tinge of bitterness to the batter. Many different countries have different combinations regarding the batter and in Greece the sweet Cretan Tiganite is used.

The main ingredients of the usual batter should be something similar to flour, butter, milk (buttermilk), eggs and a pinch of salt. This mixture is to be well mixed together and should represent a pourable batter, easy enough to pour a small amount on to a griddle pan or into a frying pan. Of course, the griddle pan is the oldest known way of cooking these great pancakes. The batter is placed in the pan. It must be oiled and heated first. Pancakes should be well cooked on both sides.

It shall need to be pourable and smooth. Then the pan or griddle will cook it on one side, while the other remains a little uncooked. Once it is fairly well cooked on the one side, it is time to flip it around. It is sometimes good fun to see how many times you can make the flip before cooking on the other side. This is the fun of making them.

It is said, that long ago, there was a woman that was busy trying to make pancake treats. She heard the church bells toning and immediately ran outside with the pan still in her hand. This was then introduced as the pancake race. In many villages, peopl still host the famous race for fun. The people line up with their pancakes in their pans and run a race flipping the pancakes as they run along, the first one to reach the end is of course the winner. Lots of fun times are had by all and it is once more the talk of the town.