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pancake batter
A good pancake or waffle starts with flour and a whisk. Photo by Daniel West.
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September 2005
Updated July 2008

Product Reviews / Main Nibbles / Cereals, Pancakes & Waffles

Pancake & Waffle Glossary

Page 5: Terms Beginning With P To R

 

This is page 5 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 50+ food glossaries.

You can click on the letter of the alphabet in the bar below to get to a particular term.

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.

Pancakes
These pancakes carry the ”Excellent Source of WHOLE GRAINS“ stamp issued by the Whole Grains Council.

PANCAKE
A batter cake fried in a pan or on a griddle with oil or butter. Most types of pancake batter contain some kind of flour or cornmeal and a liquid ingredient, such as milk or water. In some countries, such as the United States, Canada and Egypt, pancakes contain a raising agent, such as baking soda or yeast.  They are generally topped with a sweet or savory sauce or condiment such as syrup or a fruit topping. Pancakes are an ancient food; the oldest recipe in the English language dates to the 15th century. Pancakes also are known as flapjacks, griddlecakes and hotcakes.

PANCAKE BREAKFAST
A fundraising event popular with schools, churches and other organizations. In addition to providing a social event where people can enjoy a pancakes breakfast, there are typically solicitations for donations, raffles, silent auctions and money raised from sponsorships.

PANCAKE MOLD
A metal or plastic form, similar to a cookie cutter, used to hold and shape pancake batter while it is cooking. After the batter is prepared, it is poured into the mold, which rests on the bottom of a grill or griddle. As the pancake bakes, it is formed into the shape of the mold, which may be round, square, or shaped like an animal. The molds are often used to add a festive shape to parties, special events and holidays.

pancake molds
Pancake molds are available in all shapes, from plain round to keep pancakes uniform, to animals, people, and these loving hearts. Click here to purchase.

 

Pastry Cup

PATTY SHELL or PASTRY CUP
A pastry baked into the shape of a bowl or wide-mouthed cup, used to hold various foods. The standard shells are often used to serve creamed seafoods, meats or vegetables; the sweeter shells, made from puff pastry, are used to serve desserts such as ice cream or fruits dishes.
Pastry cups like these are available at specialty food stores.

PIKELET
In Australia and New Zealand, a pikelet is a small, thick, colonial-style pancake; In Britain it is known as a drop-scone or Scotch pancake. It is also a British regional dialect word variously denoting a crumpet or muffin.

PIZZELLE
A thin, crispy, golden brown Italian cookie made from flour, eggs, sugar, butter and flavoring, such as vanilla, anise or lemon zest. It is cooked in a special pizzelle iron, similar to a waffle iron, that has a decorative pattern, typically a snowflake, which is impressed into the cookie. The cookie can be sprinkled with powdered sugar. Unsugared when it is still soft, it can be rolled up into a cone for ice cream.

Pizzelle Maker

It’s easy to make pizzelles with this VillaWare Pizzelle Maker.  Click here to purchase.

latke
Potato Pancake (photo courtesy of Wikipedia). The best ready-to-cook, freshly-grated potato pancake mix you can buy is from Ruthie and Gussie’s.

POTATO PANCAKE or LATKE
Potato pancakes are thick mounds of grated potatoes seasoned with grated onions and salt and fried in butter or oil. Potato pancakes are called latkes in the Jewish tradition, but they are a European food and not specifically a Jewish one. Potato pancakes very likely originated in Eastern Europe, where they are still eaten in large numbers: there are many varieties in northeast Poland, e.g. A favorite Polish dish is placki wegierskie, potato pancakes stuffed with a thick spicy Hungarian goulash.

Potato pancakes are an important part of Jewish cuisine in the United States and Europe. They can be served any time, but by tradition they are served in the celebration of Hanukkah. They have no explicit religious significance, but Jews find it appropriate to eat foods cooked in oil during the festival that celebrates the miracle of the Temple oil. In Israel, where they are known as levivot (singular levivah), potato pancakes are familiar and well-liked, but sufganiyot (jelly doughnuts, singular sufganiyah) are considered to be more Israeli. Latkes are often eaten with sour cream, applesauce, or both. The French dish commonly known as potato galette is similar, but the sour cream is an ingredient rather than a topping. The Swedish version of potato pancakes is called raggmunk, which literally translates to hairy doughnuts (the grated potatoes making them look hairy). They are made from wheat flour, milk, egg and potatoes, and are fried just like thin pancakes. If the actual pancake batter is left out, the fried cakes of grated potatoes are called rårakor. Both kinds are enjoyed with fried bacon and/or lingonberry jam.

QUINOA FLOUR
While not technically a grain or a cereal, quinoa (pronounced KEEN-wah) is generally considered to be a grain crop. Quinoa is a complete protein (equivalent to milk!) containing all the essential amino acids. It thus has a superior nutritional profile as compared to other grains, is non-allergenic and can be used in a wheat-free or gluten-free diet. The seeds are ground into a flour, which can be used for sweet and savory baking: breads, biscuits, tortillas, pancakes, cookies, crepes, muffins, etc.
If you'd like to try quinoa flour, click here.

quinoa flour

ROTI CANAI and ROTI PRATA
Roti canai or roti chennai (known as roti prata in Singapore), is a savory or sweet pancake dish unique to Malaysia and Singapore. Roti means bread in Hindi and Malay. The term canai comes from channa, a mixture of boiled chickpeas in a spicy gravy from Northern India with which it was traditionally served. The dish comprises dough made from copious amounts of fat, egg, flour, water and clarified butter (ghee). The mixture is kneaded, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and cooking it on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Roti prata is predominantly served with curry in Singapore, less commonly with sugar and condensed milk. Although some locals consume roti prata at any time of the day, the vast majority tend to consume it as a late-night or early-morning dish, particularly at 24-hour outlets. It is common to find shops serving roti with flavorings as varied as banana, cheese, chocolate, durian and garlic.

Continue To Page 6: Terms Beginning With S To Z

Go To The Alphabet Index Above

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

 



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