Evolution of Pancake Recipes: From Elizabethan Ale to Self-Rising Flour
As Pancake Day approaches, it’s interesting to explore the evolution of pancake recipes over time. The history of this beloved dish is rich, especially in English culinary tradition.
Historical Overview of Pancake Recipes
In England, early pancake recipes featured thin batter made from wet ingredients, often used to clear pantries before Lent. Eggs, cream, butter, and animal fats were typically prohibited during this period. Thus, pancakes became a traditional dish consumed during Shrovetide, the days leading up to Lent.
Traditional Pancake Ingredients
- Flour
- Eggs
- Cream or milk
- Ale or other beverages for flavor
- Seasonings like sugar, cinnamon, and ginger
Traditional pancakes were served warm, often with butter and a sprinkle of sugar. Many early recipes included ale, enhancing the flavor profile. One notable recipe from the Elizabethan era includes:
- 1 pint of thick cream
- 4 or 5 egg yolks
- Flour
- A handful of sugar, cinnamon, and ginger for seasoning
The batter was prepared and cooked in butter, creating a crispy texture enjoyed by many.
Influential Cookbooks and Recipes
Gervais Markham’s “The English Housewife,” first published in 1615, detailed various pancake recipes, emphasizing simplicity and the use of water to create a light batter. This cookbook ran through at least nine editions and influenced domestic cooking for years.
Shrove Tuesday and Pancake Variations
Historical diaries, such as that of Samuel Pepys, mention Shrove Tuesday gatherings where pancake-making was a communal activity. Recipes from this period often blurred the lines between pancakes and fritters, the latter sometimes containing fruit.
- Pancakes: Thin, flat cakes cooked on a griddle.
- Fritters: Typically thicker, often including fruits or sweet ingredients.
By the 19th century, pancakes began to commonly feature lemon juice and sugar as toppings, a trend that likely began much earlier. Elizabeth Hammond’s “Modern Domestic Cookery” from 1819 introduced new elements, emphasizing the use of nutmeg and ginger.
The Advent of Self-Raising Flour
In 1923, Be-Ro flour, a self-raising brand, revolutionized pancake-making by providing a recipe book promoting its use. This cookbook became widely popular, running over 40 editions. The simplicity of pancakes made with self-raising flour became a household staple.
Modern Pancake Recipe
Today, a standard pancake recipe may include:
- 5 oz Be-Ro self-raising flour
- ¼ tsp salt
- 1 egg
- ½ pint of milk
The thin batter is cooked in hot lard and served with sugar or syrup, showcasing a blend of tradition and modernity.
Conclusion
The history of pancake recipes reflects a broader culinary evolution, merging flavors and techniques. From Elizabethan ale-infused creations to modern self-raising flour preparations, pancakes have become a versatile dish enjoyed year-round.
