According to several sources, including Rebecca Rupp of National Geographic , pancakes originated in the Stone Age more than 30, years ago. Researchers know this because they analyzed starch grains left on primitive tools that show cavefolks were making a type of flour from cattails and ferns and mixing it with water to bake on a hot rock. When scientists discovered the 5,year-old remains of a man nicknamed Otzi the Iceman, they found what were likely pancake particles in his stomach, Rupp says.
Since then, pancakes have been popular in cultures around the world. Today, they are made from flour, eggs and milk — or a mix you can buy in a box over at the Piggly Wiggly. It turns out, "hoe cake," or "hoecake" and "Johnny cake," or "jonnycake," are regional names for the same dish. They differ from pancakes only in one ingredient — they are made with cornmeal rather than flour. Early recipes called only for ground cornmeal, salt and boiling water.
The mix was then fried into cakes. Hoe cakes are the Southern version of the corn-based fried treats. They can be made as small pancake-sized cakes or made as a single large, thick cake that looks similar to cornbread. A common story of the name's origin says the cornmeal cakes were initially cooked on the blade of a garden hoe over an open fire — in fact, it is the origin given in the Oxford English Dictionary.
That is not quite true, however. According to Burginger, "hoe" was a word for a type of griddle in the 18 th and 19 th centuries. Historian Rod Cofield, author of the article "How the Hoe Cake Most Likely Got Its Name," is quoted on the website History Myths Debunked : "From a naming standpoint, the term hoe used for a cooking implement as early as the s strongly suggests that when colonists baked a mixture of Indian corn or wheat and liquid on a peel or griddle, this food item became known as a hoe cake.
The name stuck even when a hoe cake was cooked in a skillet or pan. You can see a photo of a griddle-type hoe at HistoryMyths. In the end, it doesn't matter how they came about. What matters is what kinds of toppings you put on them. I mean, right? We all love living in The South, right? But just because you love something doesn't make it perfect. Let's face it. There are a lot of great things about living in the South, but there's also a lot of not-so-great things about living in the South, apparently.
That's what we determined after asking our readers on the It's a Southern Thing Facebook page to tell us what Southern experiences they think are overrated. We got more than 13, replies, and all we have to say is don't shoot the messenger, y'all. Also, if you see something you love about life in the South on this list, don't take it personally. Different strokes for different folks, you know? However, we are all grateful that the alligators, water snakes and out-of-control swarms of mosquitoes and gnats mostly stay in those areas.
It has lost most all of its authenticity. It's a staple, but it took me years to like it and even now I sip it like a dessert. I have lived here for more than half my life. It's just overrated. It's deafening. Having likely grown up with johnnycakes, New Englanders may be losing their minds at this point over the obvious nature of the question.
Of course johnnycakes are different! I thought Jimmy cracked corn, though, not Johnny. The rest of us may have casually spotted a recipe on the back of a bag of cornmeal or a box of cornbread mix; if we were paying attention.
The flour version we crave at brunch time is actually more of a Scottish variation. Like any other pancake, they can be served sweetened or unsweetened, as a vehicle for sweet or savory components.
As the weekend is upon us, why not check out any of the following recipes for either pancakes or johnnycakes? With cake in the name, you cannot go wrong. The Classic: Basic Pancakes. The Upgraded: Lemon-Ricotta Pancakes. Delicious silver dollar-sized pancakes made with cornmeal.
A new take on your favorite pancake breakfast! Steps 1. In a medium bowl, whisk together cornmeal, sugar and salt. Pour in boiling water and mix until you form a paste. Gradually add in milk and stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes. In a cast-iron skillet or on a griddle, melt 1 tbsp butter.
Spoon tablespoonfuls of the batter onto the skillet, spreading them out to about a 2-inch diameter.
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