Hungry for . . . pancakes
cultural twists on pancakes from
canada - france - ghana - peru
- Pancakes are made and eaten in almost every culture.
- Origins of pancake date back to the Stone Age.
- Some people like them sweet, others prefer savoury.
- Pancakes also known as flapjacks, griddlecakes and hotcakes
- Highests recorded pancake toss is 9.47 m (31 feet 1 inch)
- Most tosses of a pancake in one minutes – 140 flips!
a.k.a. Shrove Tuesday or Fat Tuesday
pancakes with a cultural twist
Ö Flapjacks (Canada)
Ö Peruvian Savoury
Step One: Decide on the type of pancake you want to make.
Step Two: Check your pantry to determine what you might need to buy.
Step Three: Consider how many people will be eating pancakes with you, or how many pancakes you want to eat.
Step Four: Now do the math, this will determine the amount of each ingredient you will need.
- sweet or savoury
- topped or stuffed
- at any meal
- as a snack
culturally twisted cuisine
what is that?
Jojo’s cooking is influenced by his Ghanian roots (born in Accra) and his experience of living in Canada and Peru.
After friending the Leon family and taking cooking classes in Lima, he began incorporating French, Chinka* and Nikkei** influences in his culturally twisted cuisine.
*Chinka: Peruvian-Chinese cuisine. Chinese introduced ginger and soya sauce into Peruvian dishes and incorporated Peruvian ingredients such as aji amarillo (made from yellow chili peppers) into traditional Chinese dishes. Cong You Bing, is a savoury flatbread with green onions, also known as a scallion pancake.
**Nikkei: Peruvian-Japanese fusion includes addition of miso, ginger, soy, wasabi and rice vinegar into Peruvian cuisine and aji or yellow pepper, Andes potatoes and corn into Japanense cuisine. Okonomiyaki is a Japanese pancake made with flour, eggs, shredded cabbage and a fish or meat preference.
What or who influences the type of pancake you choose?
Ready to try something different?
Some like them sweet. Others prefer savoury.
Frequently selected toppings include:
- fresh fruit
- measuring tools
- blender, mixer or whisk
- flat spatula or flipper
- frying pan: cast iron, crepe, non-stick, other
- c. = cup
- tsp = tsp
- tbsp = tablespoon
- Whisk, mix or beat together 4 broken eggs and 2 c. flour
- Gradually add 1 c. milk and 1 c. water
- Add 4 tbsp. melted butter, pinch salt, sugar (optional preference))
- Mix, whisk or beat until smooth
- Heat frying pan on medium (add small amount of oil or butter to avoid your crepe sticking to the plan)
- Pour enough batter to thinly cover bottom of pan
- Watch for small bubbles to appear or browning edges then lift + flip
- Let cool before decorating with your favourite frosting or topping.