0_Wizard
I love pancakes some people like them  often thin and round but I like my a little bigger
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Pancake
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Crêpe
A crêpe or crepe ( or , , ) is a type of very thin pastry, usually made from wheat flour ("crêpes de froment") or buckwheat flour (galettes). Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos (τίγανος), meaning "frying pan", which in English is literally translated to Pancakes [Athenaeus, Deipnosophistae, XIV, 645c; Galen, On the Properties of Foods, I, 3]. The French term, crêpe, derives from the Latin "crispa", meaning tiganitai with "creases". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America.
Native Son
Native Son (1940) is a novel written by the African American author Richard Wright. It tells the story of 20-year-old Bigger Thomas, an African American youth living in utter poverty in a poor area on Chicago's South Side in the 1930s. While not apologizing for Bigger's crimes, Wright portrays a systemic inevitability behind them. Bigger's lawyer, Boris Max, makes the case that there is no escape from this destiny for his client or any other black American since they are the necessary product of the society that formed them and told them since birth who exactly they were supposed to be. "No American Negro exists", James Baldwin once wrote, "who does not have his private Bigger Thomas living in his skull."
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
List of pancakes
This is a list of notable pancakes. pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.
Dutch cuisine
Dutch cuisine () is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade). Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is , supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country.
1_Apprentice
We eat a lot of pancakes around here too
0_Wizard
Im american a leavening agent is used when making them
In North America, a leavening agent is used (typically baking powder).
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Pancake
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons.
Doughnut
A doughnut or donut (both: or ; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped (the "hole"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.
Leavening agent
A leaven , often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum).
Ammonium carbonate
Ammonium carbonate is a salt with the chemical formula (NH)CO. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn. Ammonium carbonate is produced by combining carbon dioxide and aqueous ammonia. About 80000 tons/year were produced as of 1997. Ammonium carbonate slowly decomposes at standard temperature and pressure through two pathways.
Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a "Lactobacillus" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results.
Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or to speed the production. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
Beer bread
Beer bread can be a simple quick bread or a yeast bread flavored with beer. Both beer and bread have a common creation process: yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread a great percentage of the alcohol evaporates during the baking process. Beer bread can be made with simply flour, beer, and sugar. Some bottled beers, especially craft beers, may intentionally have visible live, but dormant, yeast sediment at the bottom of the bottle. However, many mass market beers have the live yeast filtered out. Without sufficient leavening from the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent, e.g., baking soda and/or baking powder, or baker's yeast and sugar, is added.
1_Apprentice
Is that what makes them fluffy?
0_Wizard
Yup! In the UK pancakes are often unleavened and resemble a crêpe.
In Britain, pancakes are often unleavened and resemble a crêpe.
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Pancake
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.
Crêpe
A crêpe or crepe ( or , , ) is a type of very thin pastry, usually made from wheat flour ("crêpes de froment") or buckwheat flour (galettes). Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos (τίγανος), meaning "frying pan", which in English is literally translated to Pancakes [Athenaeus, Deipnosophistae, XIV, 645c; Galen, On the Properties of Foods, I, 3]. The French term, crêpe, derives from the Latin "crispa", meaning tiganitai with "creases". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America.
Yup'ik clothing
Yup'ik clothing (Yup'ik "aturaq" "aturak" "aturat" , "aklu", "akluq", "un’u" ; also, "piluguk" in Unaliq-Pastuliq dialect, "aklu", "cangssagar", "un’u" in Nunivak dialect) refers to the traditional Eskimo-style clothing worn by the Yupik people of southwestern Alaska. Also known as Cup'ik clothing for the Chevak Cup'ik-speaking people of Chevak and Cup'ig clothing for the Nunivak Cup'ig-speaking people of Nunivak Island. The traditional clothing system developed and used by the Eskimo peoples is the most effective cold weather clothing developed to date. Yup'ik women made clothes and footwear from animal skins (especially hide and fur of marine and land mammals for fur clothing, sometimes birds, also fish), sewn together using needles made from animal bones, walrus ivory, and bird bones such as front part of a crane's foot and threads made from other animal products, such as sinew.
Yup'ik
The Yup'ik or Yupiaq (sg & pl) and Yupiit or Yupiat (pl), also Central Alaskan Yup'ik, Central Yup'ik, Alaskan Yup'ik (own name "Yup'ik" "Yupiik" "Yupiit" ), are an Eskimo people of western and southwestern Alaska ranging from southern Norton Sound southwards along the coast of the Bering Sea on the Yukon-Kuskokwim Delta (including living on Nelson and Nunivak Islands) and along the northern coast of Bristol Bay as far east as Nushagak Bay and the northern Alaska Peninsula at Naknek River and Egegik Bay. They are also known as Cup'ik by the Chevak Cup'ik dialect-speaking Eskimos of Chevak and Cup'ig for the Nunivak Cup'ig dialect-speaking Eskimo of Nunivak Island.
Yup'ik cuisine
Yup'ik cuisine ("Yupiit neqait" in Yup'ik language, literally "Yup'iks' foods" or "Yup'iks' fishes") refers to the Eskimo style traditional subsistence food and cuisine of the Yup'ik people from the western and southwestern Alaska. Also known as Cup'ik cuisine for the Chevak Cup'ik dialect speaking Eskimos of Chevak and Cup'ig cuisine for the Nunivak Cup'ig dialect speaking Eskimos of Nunivak Island. This cuisine is traditionally based on meat from fish, birds, sea and land mammals, and normally contains high levels of protein. Subsistence foods are generally considered by many to be nutritionally superior superfoods.
List of pancakes
This is a list of notable pancakes. pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.
Yup'ik language
Central Alaskan Yup'ik or just Yup'ik (also called Yupik, Central Yupik, or indigenously Yugtun) is one of the languages of the Yupik family, in turn a member of the Eskimo–Aleut language group, spoken in western and southwestern Alaska. Both in ethnic population and in number of speakers, Central Alaskan Yup'ik is the largest of the languages spoken by Alaska Natives. As of 2010 it was also the second largest aboriginal language in the United States in terms of numbers of speakers. Yup'ik should not be confused with the related language Central Siberian Yupik spoken in Chukotka and St. Lawrence Island.
1_Apprentice
So they are just a flat piece of dough?
0_Wizard
yeah kinda like a wrap. In America  pancakes are similar to Scotch pancakes or drop scones
American pancakes are similar to Scotch pancakes or drop scones.
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Pancake
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes or drop scones. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide.
Scone
A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast. The pronunciation of the word within the English-speaking world varies. According to one academic study, two-thirds of the British population pronounce it (rhymes with gone) with the preference rising to 99% in the Scottish population. According to another survey, 51% of the British people pronounce it , while 41% pronounce it (rhymes with tone).
Crempog
Crempog (plural: crempogau) is a Welsh pancake made with flour, buttermilk, eggs, vinegar and salted butter. Traditionally made on bakestones or griddles, "crempog" is one of the oldest recipes in Wales. They are also known as "ffroes", "pancos" and "cramoth" and are normally served thickly piled into a stack and spread with butter. It is traditionally served at celebrations in Wales, such as Shrove Tuesday and birthdays. Crempog has its origins in the Welsh language, but is similar to the Breton word "krampouezh", which is also a type of pancake. Comparisons are often drawn between the two Celtic languages which share ancestry in the Brittonic language, though the krampouezh is more dainty than the crempog and is today closer to a Crêpe than a pancacke.
Culture of Wales
Wales is a country in Western Europe that has a distinctive culture including its own language, customs, holidays and music. Welsh culture also draws influences from English culture due to the history of these two countries, but remains distinct. Welsh culture is considered by many to be a facet of British culture, though due to the association of British culture with England, many Welsh people, particularly Welsh nationalists, would object to this statement. Wales is primarily represented by the symbol of the red Welsh Dragon, but other national emblems include the leek and daffodil. The Welsh words for leeks ("cennin") and daffodils ("cennin Pedr", lit.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Full breakfast
A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs and a beverage such as coffee or tea. It comes in different regional variants and is referred to by different names depending on the area; however, it is colloquially known as a “fry up” in all areas. It is usually referred to as a "full English breakfast" in England (often shortened to "full English"), and therefore, as a "full Irish", "full Scottish", "full Welsh", and the "Ulster fry" in the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It is especially popular in the British Isles to such an extent that many cafés and pubs offer the meal at any time of day as an "all-day breakfast".
Shrove Tuesday
Shrove Tuesday (also known in Commonwealth countries and Ireland as Pancake Tuesday or Pancake day) is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of "fat eating" or "gorging" before the fasting period of Lent. This moveable feast is determined by Easter. The expression "Shrove Tuesday" comes from the word "shrive", meaning "absolve". Shrove Tuesday is observed by many Christians, including Anglicans, Lutherans, Methodists and Roman Catholics, who "make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God's help in dealing with."