Flat meals gain dimension with global pancake variety


Bueberry pancakes with homemade granola for a breakfast recipe that would match the wow factor of a fine dining brunch menu.

When your brain speed is slower than chilled sap, your stack of assigned reading rivals a tree for height and density, and you’re all out of tucker, then it’s time for pancakes.

Pancakes are beloved the world round with regional variations available in almost every country and culture.

The Spanish make frixuelos, which is a thin pancake that can include blood as an ingredient, while the banh xeo is a Vietnamese dish that uses rice batter and is stuffed with spicy ingredients. The injera is a very large flat pancake made in the Horn of Africa region that serves as an edible plate and eating utensil for a variety of stew-like toppings. 

American pancakes are often thicker and fluffier than other styles because of the use of baking powder. Baking powder or other raising agents release carbon dioxide inside the batter as it cooks, which creates bubbles of space and a lighter pancake.

While pancakes are normally thought of as a breakfast food in America, few students have the time to make a whole batch before class.

A spare hour on the weekend is all it takes to make a batch of pancakes that can be eaten throughout the rest of the week in a variety of ways. They can be toasted and used in peanut butter and jelly sandwiches, torn into chunks and eaten with warm soup, or used to collect the last smidge of flavor from an ice cream container.

Preserve extra pancakes for longer than a few days with plastic wrap and a freezer-rated container. Wrap each pancake in one layer of wrap and then stack inside the container. When you want to use some pancakes, defrost them for half an hour in the refrigerator or heat them quickly in the toaster or under the oven broiler.

Pancake Tuesday is the Irish and Scottish name for fat Tuesday, known to the French as Mardi Gras. According to the Christian calendar, Pancake Tuesday marks the last day for eating indulgent foods before Lent, when many Christians refrain from luxuries. Pancake Tuesday is exactly one week from today, so if you want to throw a Mardi Gras party, cook up a few extra pancakes this weekend.

Pancakes were the favorite fuel of lumberjacks, those sons-of-beavers who logged the forests of North America.

With a belly full of these satisfying circles soaked in sweet or savory toppings, your mind will be as sharp as a double-bladed axe and ready to chop.


-1 1/2 cups all-purpose flour

-3 1/2 teaspoons baking powder

-1 teaspoon salt

-1 tablespoon white sugar

-1 1/4 cups milk

-1 egg

-3 tablespoons butter, melted


  1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter and mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.