Pancakes, it seems, are one of the world’s longest-standing culinary creations. Stone Age pancakes may have been made of ground cattails, mixed with water and baked on hot rocks. The earliest known pancake in China, made of millet meal, dates back to the 4th century B.C. Ancient Greeks ate a version called kreion with honey. Native Americans made theirs of cornmeal. And from all of these far-flung origins there developed crepes, galettes and eventually, the pancakes we know today.
In my household, allegiances swing widely, from thin-battered crepes, to earthy buckwheat cakes, to fat and fluffy buttermilk pancakes. Sometimes a Saturday thing, they have the power to coax late-sleepers out of bed, and, nothing says “company brunch” more comfortingly.
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About the author:
Monica is a food-business and lifestyles feature writer & photographer with a penchant for reviving vintage recipes.
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