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Nina Hudson

Hello, I'am food traveler and this is my personal blog. Enjoy :)

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Food & Drinks

Pancakes with Maple Syrup

March 13th, 2020

Pancakes are traditionally consumed across North America and Canada, made from a starchy batter, eggs, milk, and butter. Their origin is probably German, with the traditional Pfannkuchen recipe being brought by German immigrants who settled in the United States in the eighteenth and nineteenth centuries.

The pancake has a similar appearance and flavor as the French crêpe but differs in diameter (5 to 10 cm) and thickness. The thickness is achieved by the use of a leavening agent, either baking soda or nutritional yeast. American and Canadian pancakes are typically served for breakfast, in a pile, topped with maple syrup and butter.

They are often served with sides such as bacon, toast, eggs, or sausages. Other popular toppings include various jams, peanut butter, nuts, fruit, honey, cane syrup, and molasses. Spices such as cinnamon, vanilla, and nutmeg can also be added to the batter.

The indigenous people of North America taught the European settlers how to collect and process maple syrup, and the practice was adopted and gradually improved. The Canadian province of Quebec is the greatest producer of maple syrup, producing about 76% of the world's output.

In Canada, the syrup must be made exclusively from maple sap and must contain at least 66% sugar. Pancakes with maple syrup are a Canadian staple, a light, fluffy and sweet delight that can be found on virtually every street corner throughout Canada.

CANADA
North America

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HISTORY
Native Americans were the first who produced maple syrup from maple sap collected from maple, a tree indigenous to North America. The know-how was then transferred to European settlers who further improved on it. Because sugar was at the time produced in West Indies and was expensive as a result, maple syrup was used instead. Pancakes, on the other hand, have existed since Ancient times, and both the Europeans and the Indians had their pancake versions. The Canadian and American pancakes we know and love today are often referred to as hotcakes, flapjacks, or griddlecakes, and are smaller and thicker than their European counterparts, and unlike them also include a rising agent.