Flap Jacks, Hot Cakes, Griddle Cakes, Pan Cakes, no matter what you call them, they have a long, proud history in the food world. Scientists have discovered that pan cakes were even popular among early hunters and gatherers. The lore of cowboy breakfasts and Shrove Tuesday pancake suppers alike, were also a favorite on Greek and Roman tables. For the Greeks and Roman diners, honey was the topping of choice, while later Elizabethan dinners favored theirs with spices, rosewater, sherry and apples. Pan Cakes even made their way to the presidential table of Thomas Jefferson, made by pouring thin batter onto a hot griddle. But unlike pan cakes on today’s tables, pan cakes in colonial times did not have a leavening agent, making them lighter and thinner.

Pan cakes are made from flour, eggs, shortening and a liquid, preferably milk. This makes them a popular meal on Shrove Tuesday as cooks need a way to use up perishable items such as milk, eggs and shortening, prior to Ash Wednesday and the beginning of Lent. If your batter is too thin, you can leave it set for about 15 minutes and it may thicken up on its own. If it is too thick, you can thin it by gradually adding a little milk until it is the desired consistency.

This week, Cook Simply features four tasty recipes for pan cakes. My personal favorite is the recipe for Buttermilk Pan Cakes, which I finish off with a little butter and maple syrup. Ok, maybe a lot of Maple Syrup. I also included a recipe for pan cake mix that you can make up and keep on hand for a quick, easy meal. While pan cake mixes have been on the market since the late 1800’s this recipe is easy, healthy and economical. And finally, I also included a recipe for homemade pan cake syrup. When I was growing up, we made our own pan cake syrup because my dad thought it tasted better than the stuff you bought in a store. And you can always follow the example of the Greeks and Romans and simply use honey on your pan cakes. I have tried that on the whole wheat pan cakes and that takes the flavor up to a different level. No matter how you like your pan cakes, until next time, simply cook.

Buttermilk Pancakes

Sift together

1 ½ cup flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

In a mixing bowl combine and beat

3 eggs

2 cups buttermilk

3 tablespoons melted butter

Add dry ingredients to the egg mixture. Mix lightly but thoroughly. Drop batter by tablespoons on a hot, well-greased skillet or griddle. Cook on both sides until golden brown, turning once. Makes 20 3-inch pancakes.

Clifton Mills Whole Wheat Hot Cakes

Dry ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Liquid ingredients:

1 ¾ cup buttermilk

2 tablespoons oil

2 eggs

Mix the dry ingredients well in a medium mixing bowl. Whisk together buttermilk, eggs and oil.

Make a well in the center of the dry ingredients and add liquid ingredients all at once. Stir the liquid ingredients into dry ingredients until moistened. Pour ¼ cup batter for each pancake in a hot, lightly greased griddle and cook on medium heat, for about 2 minutes per side or until golden brown, turning once. Serve with butter, syrup, topping or fruit. Yields 14 pancakes. Source: Midwest Living.

Easy Pancake Mix

1 ½ cup all-purpose flour

1 ½ cup whole wheat flour

6 tablespoons cornmeal

6 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Combine all ingredients in a bowl and mix well. Store in an air-tight container in a cool dry place.

Easy Pancakes

1 1/3 cup pancake mix

¼ teaspoon cinnamon

¼ cup water

1 cup buttermilk

1 egg

1 tablespoon melted shortening

1 teaspoon vanilla

Drop ¼ cup batter in a hot skillet coated with cooking spray. Cook two minutes per side, until golden brown. Makes 12 pancakes.

Homemade Pancake Syrup

1 ½ cup brown sugar

¾ cup water

1 tablespoon butter

Dash of salt

1 tablespoon corn syrup

Mix together and bring to a boil, stirring constantly. Remove from heat and add ½ teaspoon vanilla or maple flavoring. Serve warm.