The Wonderful History of Pancakes

These pancakes from 1658 England are the perfect midpoint in the evolution of my favorite breakfast foods. From their ancient past to their place on modern breakfast tables the world over, pancakes have always been beloved.

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
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Bob's Red Mill Whole-Wheat Pastry Flour: https://amzn.to/3iFa26k
Whole Nutmeg: https://amzn.to/3kI38iu
Ground Mace: https://amzn.to/3fSZuyU
Goodful Aluminum Griddle: https://amzn.to/3kLDeuf

LINKS TO SOURCES**
Pancake: A Global History by Ken Albala: https://amzn.to/3gWljyO
The Compleat Cook: https://amzn.to/2Y0U26N
Life a la Henri by Henri Charpentier: https://amzn.to/2E4C0t7

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DISH NAME
ORIGINAL 1658 RECIPE (From The Compleat Cook)
To make fine Pan-cakes fried without Butter or Lard
Take a pint of Cream, and six new laid Egs, beat them very well together, put in a quarter of a pound of Sugar, and one nutmeg or a little beaten Mace (which you please) and so much flower as will thicken almost as much as ordinarily Pan-cake batter; your Pan must be heated reasonably hot & wiped with a clean Cloth, this done put in your Batter as thick or thin as you please.

MODERN RECIPE (Makes 12 medium pancakes)
INGREDIENTS
1 Pint (475ml) Cream
6 Eggs
1/2 Cup (113g) Brown Sugar (white sugar can be substituted)
1 Whole Nutmeg OR 2 tsp ground nutmeg OR 1 tsp ground mace
2 Cups (240g) Flour

METHOD
1. Mix the cream and eggs in a large bowl and whisk together until smooth and frothy.
2. Add the sugar and spice (nutmeg or mace) and whisk in.
3. Add the flour and gently mix in until there are no clumps remaining. Be careful not to over mix the flour into the batter.
4. Cover the batter and allow batter to rest for 30 minutes.
5. Heat a griddle or pan over medium high heat until very hot. Then lightly grease with butter.
6. Ladle batter onto the griddle and allow to cook undisturbed until the top loses its shine and any bubbles have popped. Then flip the pancake over and cook for another 1-2 minutes before removing from the heat. Repeat until the batter has all been used.

PHOTO CREDITS
Otzi the Iceman: Thilo Parg / CC BY-SA (https://creativecommons.org/licenses/...)
Otzi Frozen: Thilo Parg / CC BY-SA (https://creativecommons.org/licenses/...)
Injera: Shiefrallo / CC BY-SA (https://creativecommons.org/licenses/...)
Injera Rolled: Lelaw Wondimu / CC BY-SA (https://creativecommons.org/licenses/...)
Okonomiyaki: ZhengZhou / CC BY-SA (https://creativecommons.org/licenses/...)
Chatamari: Raunak Maskay / CC BY-SA (https://creativecommons.org/licenses/...)
Dosa: By Ranjithsiji - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index...
Pati Shapta: Abhinaba Basu via Flickr! (CC BY-SA 2.0)
Blitnz: Susánica Tam from Los Angeles, CA, United States / CC BY (https://creativecommons.org/licenses/...)
Gundel Palacsinta: dpotera / CC BY (https://creativecommons.org/licenses/...)
Pancake Stack Birthday Cake: Eldriva via Flickr! (CC BY-SA 2.0)

MUSIC CREDITS
Courante 1st Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...
Bourree 4th Lute Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...
Gigue From 3rd Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...

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