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Pancake & SyrupThe classic preparation: maple syrup and unsalted butter. Photo courtesy Wisconsin Milk Marketing Board.
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September 2005
Last Updated April 2014

Product Reviews / Main Nibbles / Cereals, Pancakes & Waffles

Pancake & Waffle Glossary

Page 4: Terms Beginning With M To O

 

This is page 4 of a six-page glossary of pancake and waffle terms. If you’d like to suggest additional words for inclusion, click here. Learn more about your other favorite foods in our many other food glossaries, and see our pancake mix reviews.

Click on a letter of the alphabet to get to the appropriate glossary page.

a b c d e f g h i j k l m n o p q r s t u v w x y z

This glossary is protected by copyright and cannot be reproduced in whole or part.
You are welcome to link to it.

MAPLE SYRUP
A sweetener made from the sap of maple trees. Maple syrup is used as a topping for breakfast foods such as pancakes and waffles, and as a sweetener for baking. In the United States, it is divided into two major grades: Grade A and Grade B. Grade A is further broken down into three subgrades: Grade A Light Amber (sometimes known as Fancy), Grade A Medium Amber, and Grade A Dark Amber. Grade B is darker and richer than Grade A Dark Amber. The grades roughly correspond to what point in the season the syrup was made. Grade A Light Amber is early-season syrup, while Grade B is late-season syrup. Read more about maple syrup in our Sugar & Syrup Glossary.

 

MapleSyrup


Infused with a variety of flavors, Moosewood Hollow maple syrup is among our favorite products.

 

MASALA DOSA
Masala dosa is a South Indian tiffin dish that has become extremely popular all over India and abroad. The batter made is similar to regular dosa batter with some additional ingredients. One variant of masala dosa, the Mysore masala dosa, uses two types of chutneys. See dosa.

 

MURTABAK
Murtabak is an Indian Muslim dish commonly found in Singapore. It is made from a thin dough filled with minced meat, usually mutton, and fried on a griddle until it turns golden brown. The fillings also include garlic and onion. Murtabak is served with slices of cucumber and onion and a bowl of curry sauce.

 


Masala dosa. Here’s the recipe. Photo courtesy CuisineIndia.Wordpress.com.

 

OATCAKE
An oatcake is a type of pancake made from oatmeal, flour and yeast, and cooked on a griddle. Crêpe-style oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. When pre-cooked, they are a form of fast food; catering outlets in the area usually offer oatcakes, with fillings such as cheese, bacon, sausage and egg. The Oatcake Guide has a recipe to make crêpe-style oatcakes from scratch with oatmeal; here is a recipe for pancake-style oatcakes, Darbyshire-style. According to The Oatcake Guide, oatcakes were developed by returning soldiers from India, trying to replicate the chapattis that they’d had in India. The term also refers to a Scottish biscuit made with oats. See our pancake mix review for oat pancake mixes.

OKONOMIYAKI
Okonomiyaki is Japanese pan-fried savory batter cake (pancake), filled and topped with a variety of ingredients. Okonomi means “what you like” or “what you want,” and yaki means “grilled” or “cooked” (as in yakitori and yakisoba); so the name translates to “cook what you like, the way you like.” The batter is made of flour, grated yam, water or dashi, egg and shredded cabbage, and usually contains other ingredients such as green onion, meat, squid, shrimp, vegetables, kimchi, mochi and cheese. Okonomiyaki is often compared to an omelet, pizza or pancake because of the variety of ingredients it can contain, and is sometimes referred to as “Japanese pizza.”

 


It’s easy to make this Japanese pancake. See the link below for the recipe. Photo courtesy Las Vegas Food Adventures.

It is prepared like a pancake: The batter and other ingredients are spread and fried on both sides. The finished pancake is served with additional toppings such as okonomiyaki sauce (a thicker, sweeter type of Worcestershire sauce), nori (dried seaweed), dried fish flakes, mayonnaise and ginger. Here’s a recipe.

 

OVEN PANCAKE
An oven pancake cooks the batter in the oven, in a skillet. It is typically stuffed with fruit or jam; and baking makes it puffy. Here’s a recipe from the California Raisin Board:

Ingredients

  • 2 tablespoons butter
  •  1 cup raisins
  • 1/2 cup orange marmalade
  • 2 tablespoons orange juice
  • 3 egg whites
  • 3 eggs
  • 3/4 cup fat-free milk or water
  • 1/2 cup matzo meal
  • 1 teaspoon almond or vanilla
    extract
  • Powdered sugar; for dusting


 


Oven pancakes are baked in a skillet in the oven. Photo courtesy California Raisin Board.

Preparation


Preheat oven to 425°F. Measure butter into heavy 9 inch skillet or ovenproof baking dish and melt in preheated oven. Stir raisins, marmalade and juice together in small bowl; spread evenly in skillet. In large bowl with electric mixer, beat egg whites until stiff but not dry. Add eggs and beat for 2 minutes more. Beat in milk, matzo meal, and extract till well mixed; turn into hot skillet. Bake about 20 minutes or until very puffed and golden brown. Dust with powdered sugar and serve immediately.

Continue To Page 5: Terms Beginning With P To R

Go To The Alphabet Index Above

 

Some information in this glossary is courtesy of Wikipedia, the free encyclopedia.

 



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