Hot pancakes for breakfast

(photo by Brandon Martin-Anderson)

According to my research, some type of pancakes was made by ancient Greeks and Romans, or even earlier; Christians made them before Lent to use up foods they could not otherwise consume. The earliest pancakes were made with spelt flour and the word “pancake” first appears in a 15th-century English document. North American-style pancakes likely began in the form of Johnnycakes, a savoury flatbread made with cornmeal, which are at least 500 years old.

Given their long history, and because they are fried, perhaps during Chanukah, a few pancake breakfasts would be appropriate – and tasty. Here are a few recipes to try.

BASIC BREAKFAST PANCAKES
makes 12 pancakes

1/2 cup flour
1/2 tsp baking powder
1 tbsp sugar
1 egg
1 tbsp melted margarine or butter
1/3 cup milk
cinnamon (optional)
vanilla (optional)
oil for frying

Combine flour, baking powder, sugar, egg, melted margarine or butter and milk in a mixing bowl and blend. Heat oil in a frying pan. Spoon batter around pan and fry until brown on both sides. Keep warm in an oven until ready to serve.

LEMON RICOTTA PANCAKES
Adapted from a Food &Wine recipe from 2002. Makes four servings.

1 cup part-skim ricotta cheese
2 large eggs
2 large egg whites
1/2 cup flour
1 tbsp vegetable oil
1 tsp finely grated lemon peel
2 tsp honey
oil for frying

Blend cheese, egg, egg whites, flour, oil, lemon peel and honey until smooth. Heat griddle or frying pan with oil. Spoon the batter around pan for pancakes. Cook until golden on both sides. Keep warm until ready to serve.

BANANA PANCAKES
makes four servings

3 sliced bananas
2 tbsp orange juice
1 tbsp sugar
1 cup flour
1/2 tsp baking powder
1 egg
1/2 cup milk
2 tbsp melted butter or margarine
1/4 tsp vanilla
1 tsp orange peel
vegetable oil

1. In a bowl, combine orange juice and sugar. Add banana slices and let stand.
2. In a mixing bowl, combine flour, baking powder, egg, milk, melted butter or margarine, vanilla and orange peel.
3. Drain banana slices and add to batter.
4. Heat oil in a frying pan. Spoon the batter around pan for pancakes. Cook until brown on both sides. Keep warm until ready to serve.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and a food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English.