Pretty much every culture around the globe has roots in what we know today as pancakes. A pancake is simply a thin, usually round, disk of starchy dough or batter fried in a pan. They are one of the most basic food items we eat as humans (in whichever form you know them) and have been around since prehistoric times. You may recognize other types of pancakes such as crepes from Europe, bannock from North America, or injeera from Ethiopia and Eritrea, among hundreds of others. For more information on regional varieties of the ‘pan cake’ click here.
Whole Wheat Pancakes (+ Vegan Option): yields 4 thick pancakes, feeds 2
1 cup whole wheat flour
1 TB baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
3-4 TB honey (or agave syrup, or brown sugar, or maple syrup)
1 cup milk (or almond milk, or soy milk)
oil, for cooking
-Whisk together the dry ingredients in a large bowl. Preheat a non-stick frying pan to medium heat or just below medium with a drizzle of oil.
-Add the liquid with the honey, and using a spatula mix into the dry ingredients just until there are no lumps of flour left.
-Ladle one portion of batter at a time into the frying pan and flip over only once small bubbles have formed on the surface of the cake. This is how you know it’s ready to flip over!
-Keep cooked pancakes from getting soggy by resting them on a wire rack until they are all cooked and ready to serve, or keep in your oven at a low temperature if you’re making a large batch.