Flipping Fantastic Farmers: The History of the Pancake
Thick and fluffy, thin and crispy, sweet or savoury?
These days, there is no shortage of options for pancake perfection, but what is the history behind these globally beloved treats, and what is the process of getting their ingredients from the farm to delicious pancakes on our tables? This Pancake Day, we are looking into the story behind the pancake and celebrating the vital role that you, the farmers, play in putting these sweet treats on our tables.
The History of Pancake Day
The history of pancakes is as rich as the toppings we love to smother them with! Dating back thousands of years, pancakes have been a staple across many cultures in varying forms. In ancient Greece, people would make early versions of modern pancakes called ‘flat cakes’, using wheat flour soaked in lots of water, pouring the mixture into a pan with hot olive oil and topping with honey to serve.
By the Middle Ages, pancakes became synonymous with Shrove Tuesday - a day to use up rich ingredients like eggs, butter, and milk before the fasting season of Lent. The associations between Shrove Tuesday and pancakes form the basis of British traditions which stretch back centuries, such as pancake races, the most famous of which takes place in Olney in Buckinghamshire.
Traditions such as the Olney race, and the gathering together of friends and family to make pancakes persist to this day, and the British public’s love for these traditions is evident. In 2022, a poll by consumer research body, Ipsos revealed that more than 8 in 10 Britons celebrate Pancake Day, with nearly half (49%) making their pancakes entirely from scratch. During this time of year, the British public will flock to their local stores to purchase raw pancake ingredients and toppings, but as you very well know, combining these ingredients and cooking the pancakes is merely the final step in a long and laborious process.
From Your Farm to Their Table
Behind every pancake lies a story of your dedication and patience, with all the essential ingredients for these tasty treats originating on the farm. Perhaps the most important building blocks of pancakes are the dairy products. The milk is not only a vital ingredient for the batter but also goes on to create another essential piece of the pancake puzzle, butter.
In a recent episode of our 'Why Feed Fats?' series, Dr. Richard Kirkland, Global Technical Manager at Volac Wilmar, explored how rumen-protected fats can influence the suitability of milk for different dairy applications. So, how do rumen-protected fats contribute to the production of the high-quality dairy products that we all use to make delicious pancakes?
By incorporating specific fatty acid blends, such as those in the Megalac range, farmers can influence not only the quantity of milk produced, but the properties and quantities of the milk fat. Mega-Fat 70, for example, is a concentrated source of C16:0 fatty acids to stimulate milk fat production but retains 20% of the key C18:1 fatty acids to aid body condition, fertility, and fat digestibility to provide a more-balanced formulation suited for use throughout lactation.
If you’re looking for specific advice on which rumen-protected fats are suitable for your herd and your requirements, you can get in touch with us via email at: enquiries@volacwilmar.com.
While people around the world may argue which type of pancakes are the best, or which topping is superior (we reckon it’s lemon and sugar), there is one undisputed truth we can all agree upon: Farming is and always has been an integral part of Pancake Day, and it is as much a celebration of these ingredients as the traditions themselves.
A Flipping Delicious Pancake Recipe
Got your ingredients at the ready? Here’s a classic recipe to get you started with your own Pancake Day celebrations:
Ingredients:
- 100g plain flour
- 2 large eggs
- 300ml milk
- Butter for frying
- A pinch of salt
Method:
- Sift the flour and salt into a large mixing bowl. Create a well in the centre and crack the eggs into it. Whisk together, gradually incorporating the flour.
- Slowly add the milk, whisking continuously to avoid lumps, until you have a smooth batter.
- Heat a non-stick frying pan over medium heat and add a small amount of butter. Pour in just enough batter to thinly coat the bottom of the pan.
- Cook for 1-2 minutes until the pancake edges lift slightly, then flip and cook the other side.
- Serve with your favourite toppings and enjoy!