People have been eating pancake for a very long time. According to Alan Davidson, in the Oxford Companion to Food (Oxford University Press, Oxford: 1999), the first mention of anything other than just a bread baked on a griddle is in Apicius, who talks about cakes from a batter of eggs, milk, water and flour.
These cakes were fried and served with both pepper and honey. An English culinary manuscript from the early 15th century mentions pancakes in a way that implies that the term was already an established one, but references to “pancakes” are not common in early printed cookbooks.
Foodtimeline.org notes that pancakes became especially popular for Shrove Tuesday in European countries where Catholicism predominated. Shrove Tuesday is the day before Lent begins. Since consumption of both fat and eggs was forbidden by the Catholic Church during the forty days of Lent, Shrove Tuesday became an occasion to use up one’s stores of both items. In England during the medieval era, the custom of Shrove Tuesday pancake races began. The race still held in Olney is said to have been held almost annually for more than five hundred years.
Research Source: The Nibble
You can make a classic breakfast food taste like dessert with bananas and chocolate syrup.
Banana Chocolate Pancakes
Copyrighted 2013, Christine’s Pantry. All rights reserved.
2 cups baking mix
1 teaspoon vanilla extract
2 tablespoons sugar
1 cup sour cream
1/2 cup water
butter, for frying and serving
In small bowl, whisk together egg and vanilla extract. Set aside.
In medium bowl, add baking mix and sugar, stir in sour cream and water. Whisk in egg mixture, until just combined.
Heat griddle or skillet over medium low heat, melt butter in pan. Drop batter by 1/4 cup onto griddle or skillet. Cook on the first side until edges start to brown and bubbles start to form on the surface. Flip and cook for another minute.
Serve with butter, top with bananas, click here for banana recipe. Drizzle with chocolate syrup. Enjoy!