1/2 cup buttermilk, to 3/4 cup
2 tbsp butter, melted
1 egg
1 cup flour
1/2 tsp baking soda
2 tbsp sugar
1/2 tsp salt
Directions
Beat the buttermilk, butter and egg lightly in a mixing bowl. Mix the
flour, baking soda, sugar and salt and add them all at once to the
first mixture, stirring just enough to moisten the flour. Lightly
butter or grease a griddle or frying pan and set over moderate heat
until a few drops of cold water sprinkled on the pan form skittering
globules. Pour about 1/4 cup per pancake on the griddle; bake until
the cakes are very bubbly on top and the undersides are lightly
browned. Turn with a spatula and brown the other side. Place
finished cakes on a heated plate in a very slow (200 F) oven until
ready to serve.
-- The Fannie Farmer Cookbook (1980)
Servings: 16 cakes
Buttermilk Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
We are able to trace the history of meal recipes far back into antiquity, in truth as far back into recorded history as the Egyptians, and maybe further still. However, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times used many spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Later, we find two interesting books published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that appears on menues today, but rather recipes for the types of food served to the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, such as coriander, parsley, and basil. The introduction of these new foods and spices caused an increase in publications on food, some of which are now in private libraries. For the decades that followed, the families of Europe competed with each other to serve the most extravagent banquests, and as a result cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 1900s, cookbooks were in high demand, as a result of increased literacy, more free time and being a little richer. |
We hope you enjoy this Buttermilk Pancakes recipe.
