Posts Tagged With: Johnnycake

269/365: National Pancake Day

Today’s food holiday is flat out delicious. September 26 is National Pancake Day!

We knew when embarking upon this pursuit that there were sure to be some challenges coming our way, commitments that might make completing the challenge tricky or difficult. You know, like camping trips and weddings and stuff. What I didn’t foresee was a three-day work symposium that would have me out of the house some 17 hours a day. Fortunately, the timing works out in my favor: the three food holidays we’re celebrating during this stretch – pancakes, chocolate milk, and beer – require little prep and are easy to consume on the go. Whew! Had roast leg of lamb or escargot or baked alaska landed somewhere in here, we’d be in trouble. (Tara and I also have a weekend trip to Denver planned in a month, but again, it looks like we’ll be able to handle those challenges easily from a few states away).

There is some debate over exactly when National Pancake Day lands. IHOP created its own National Pancake Day on February 5, advertising it heavily and offering free pancakes that day, but they went outside of the system and didn’t bother to get their day “officially” recognized, so we never believed that counted (February 5 was National Chocolate Fondue Day on our calendar). Pancakes are also popularly consumed on Shrove Tuesday, which is the day before Lent, a floating holiday every year. Not a big deal, since we knew we’d have the opportunity to celebrate pancakes later on in the year. Later on is now.

The ancient Greeks made the first pancakes, known as τηγανίτης. If that’s too tricky for you to pronounce, it’s simply the Greek word for “frying pan.” These “tagenites” were made with wheat flour, olive oil, honey, and curdled milk (yum!) and date back to at least the 5th century B.C. The word “pancake” first appeared in the 1400s. There are many regional variations of this flat breakfast dish including crepes, blinis, latkes, and Dutch babies. They were an important food source in Colonial America, where residents enjoyed “Indian cakes” and Johnnycakes. They are also known as hotcakes, griddle cakes, and flapjacks. Aunt Jemima introduced the first boxed pancake mix in 1889; its ease of use and convenience helped pancakes become a staple of American breakfasts in the 20th century.

To celebrate, Tara made pancakes this morning. What a perfect stack – they turned out to be some of the best I’ve ever had!

National Pancake Day

Categories: Breakfast | Tags: , , , , , | 3 Comments

197/365: National Corn Fritters Day

I’d better cob-ble together some facts in order to educate you on today’s food holiday. July 16 is National Corn Fritters Day!

Corn fritters originated in the Deep South, and are related to hush puppies. No surprise there; isn’t everybody related to everybody else down South? (This is the part where I could insert a gratuitous joke about cousins getting hitched and follow that up with a real belly-slapper over inbreeding, but I’ll take the high road instead. Wouldn’t want to offend any Southerners, after all). Corn fritters are closely associated with cowboy cuisine, but in fact, might have originated with the Native American culture. All we know for sure is, they are made with corn kernels, egg, flour, milk, and butter, and may be either fried or baked. They are similar in appearance to Johnnycakes, a flatbread made of cornmeal.

Seeing as how we live about as far from the South as you can possibly get while still calling the United States home, corn fritters aren’t exactly commonplace up here. Meaning, we had to make our own. No big deal, though – they’re very easy. We used the following recipe from Bisquick, with a slight modification (the addition of green chilies):

1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
1 4 oz. can diced green chilies
Black pepper

Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to taste. In a wok or frying pan, heat 2 inches vegetable oil. Using 2 teaspoons, gently drop a rounded teaspoon of fritter batter into hot oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on paper towels.

They were simple to make, and delicious! We weren’t sure what type of dipping sauce to use, so we opted for ranch. I think a spicy chipotle mayo would have been even better.

National Corn Fritter Day

Categories: Bread, Too Weird to Categorize | Tags: , , , , , | 8 Comments

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