In Canada, pancakes are traditionally eaten on Shrove Tuesday, which is additionally known as "Pancake Day" . traditionally, pancakes were created on Shrove Tuesday in order that the last of the fatty and rich foods might be used up before Lent.
The pancake's form and structure varies worldwide. There are numerous variations of them throughout Europe. In Germany, pancakes are often made of potatoes. A crêpe is a Breton form of skinny pancake cooked on one or both sides in a very special crepe pan to attain a network of fine bubbles often compared to lace – a savory selection made of buckwheat is usually known as a galette.
In the US, Mexico and Canada, a franchised restaurant chain named International House of Pancakes (IHOP) has restaurants serving pancakes in the slightest degree hours of the day. the first Pancake house is another chain of pancake restaurants across the US, and Walker Brothers is a series of pancake homes within the Chicago space that developed as a franchised spin-off of the first Pancake House.
The popularity of pancakes in Australia has spawned the Pancake Parlour and Pancakes on the Rocks franchised restaurants. In British Columbia and Alberta, the restaurant chain De Dutch serves Dutch- and Flemish-style pannenkoeken.
RECIPE
Ingredients:
6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.)
¼ cup half-and-half
1 Tablespoon sour cream
⅓ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup corn (may be fresh or frozen corn kernels)
Vegetable oil to oil the pan
How to make:
Beat the egg whites until they hold soft peaks when the beaters are lifted up.
In another bowl, combine the egg yolks, half-and-half, and sour cream.
Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side.
Serves 4 to 6.
*from variety sources