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American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are pancakes that contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Many recipes remind the reader that the ingredients should be mixed until they are just combined, even if lumps remain, as the lumps will smoothen out during the cooking process.[23][24] Sugar and spices such as cinnamon, vanilla and nutmeg are sometimes added. The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bananas, apples or chocolate chips to the batter. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, jam, peanut butter, nuts, fruit and/or honey. Pancakes may be served with a bit of powdered sugar and whipped cream, or with cane syrup or molasses instead of syrup or honey. Some pancake recipes use yogurt to give the pancakes a semi-thick, relatively moist consistency. Johnnycake (also spelled "jonnycake," johnny cake, and "journey cake") or Johnny Bread is a cornmeal flatbread that was an early American staple food, and is still eaten in the West Indies and Bermuda.[25] The modern johnnycake is stereotypically identified with today's "Rhode Island" foods, though jonnycakes are a cultural staple in all of the northern US.[26] A modern jonnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. Yaniqueques or yanikeke are a Dominican Republic version of the jonnycake. They are a fried bread rather than a pancake and are a popular beach food.[27][28] Sourdough was used by prospectors and pioneers to make sourdough pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread as it could last indefinitely, needing only flour and water to replenish it.[29] Sourdough pancakes are now a particular speciality in Alaska.[30] A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often served in a stack with syrup and butter, which can be accompanied by bacon. The terms pancake and flapjack are often confused and today in the US are nearly synonymous. The Oxford English Dictionary records the word flapjack as being used as early as the beginning of the 17th century, referring to a flat tart or pan-cake. Shakespeare refers to pancakes in All's Well That Ends Well and to flap-jacks in Pericles, Prince of Tyre:[31] |
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