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Buckwheat Pancake
A buckwheat pancake is a pancake made with buckwheat flour. Types of buckwheat pancake associated with specific regions include: * ''Blini'', Eastern Europe, with a buckwheat variety particularly popular in Russia, Ukraine (''hrechanyky'' or ''гречаники''), and Lithuania (''grikių blynai'') * ''Crêpe bretonne'' (''krampouezhen'' in Breton), a savory pancake also known as ''bleud ed-du ''from Lower Brittany in France * ''Kaletez'' (''galette de sarrasin''), a buckwheat pancake from the Upper Brittany Breton cuisine, cuisine in France. * ''Memil-buchimgae'', a variety of Korean pancake with buckwheat flour and cabbage * ''Ploye'', a pancake particularly popular in New Brunswick and Maine. See also * List of buckwheat dishes References Pancakes Buckwheat dishes {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aunt Jemima Pancake Mix Advertisement, 1932
An aunt is a woman who is a sibling of a parent or married to a sibling of a parent. Aunts who are consanguineous, related by birth are Second-degree relative, second-degree relatives. Alternate terms include auntie or aunty. Aunt, auntie, and aunty also may be titles bestowed by parents and children to close friends of one or both parents who assume a sustained caring or nurturing role for the children. Children in some cultures and families may refer to the cousins of their parents as aunt or uncle due to the age and generation gap. The word comes from via Old French ''ante'' and is a family relationship within an extended or immediate family. The male counterpart of an aunt is an uncle, and the reciprocal relationship is that of a niece and nephew, nephew or niece. The gender-neutral term pibling, a shortened form of ''parent's sibling'', may refer to either an aunt or an uncle. Types * A half-aunt is a half-sister of a parent. * A maternal aunt is the sister of one's mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaletez
', called ' in French, is a buckwheat pancake in Breton cuisine. According to legend, the buckwheat pancake was born thanks to a Breton woman spilling buckwheat slop on a hot pebble in the chimney. Small quantities of buckwheat pollen have been found in the peat lands of Brittany that date to the 12th century. Buckwheat agriculture appeared in Brittany at the beginning of the 16th century: its output is irregular and low, but it was not taxed. Buckwheat grows on poor, infertile land and can be harvested three months after sowing, giving the nickname "the 100 days plant". Among many legends about Anne of Brittany, it is said that she developed its agriculture. Currently, the local production of buckwheat cannot supply the 15000 tons consumed per year in France, the preparation of these buckwheat pancakes relies on imports from China, Poland and Canada. A "protected geographic indicator" exists for Breton buckwheat flour and the "Blé noir tradition Bretagne" society consists o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovenia, Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * ''Buchweizentorte'' – a layered cake that is a speciality of the Lüneburg Heath region of Lower Saxony in northern Germany. * Buckwheat pancake :* ''Blini'' – an Eastern European pancake made with buckwheat flour. :* ''Crêpe bretonne'' – (''krampouezhen'' in Breton) from Lower Brittany, France. When made from buckwheat flour, not wheat, a savo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maine
Maine ( ) is a U.S. state, state in the New England region of the United States, and the northeasternmost state in the Contiguous United States. It borders New Hampshire to the west, the Gulf of Maine to the southeast, and the Provinces and territories of Canada, Canadian provinces of New Brunswick and Quebec to the northeast and northwest, and shares a maritime border with Nova Scotia. Maine is the largest U.S. state, state in New England by total area, nearly larger than the combined area of the remaining five states. Of the List of states and territories of the United States, 50 U.S. states, it is the List of U.S. states and territories by area, 12th-smallest by area, the List of U.S. states and territories by population, 9th-least populous, the List of U.S. states by population density, 13th-least densely populated, and the most rural. Maine's List of capitals in the United States, capital is Augusta, Maine, Augusta, and List of municipalities in Maine, its most populous c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Brunswick
New Brunswick is a Provinces and Territories of Canada, province of Canada, bordering Quebec to the north, Nova Scotia to the east, the Gulf of Saint Lawrence to the northeast, the Bay of Fundy to the southeast, and the U.S. state of Maine to the west. It is part of Eastern Canada and is one of the three Maritime Canada, Maritime provinces and one of the four Atlantic Canada, Atlantic provinces. The province is about 83% forested and its northern half is occupied by the Appalachians. The province's climate is continental climate, continental with snowy winters and temperate summers. New Brunswick has a surface area of and 775,610 inhabitants (2021 census). Atypically for Canada, only about half of the population lives in urban areas - predominantly in Moncton, Saint John, New Brunswick, Saint John and Fredericton. In 1969, New Brunswick passed the New Brunswick Official Languages Act (1969), Official Languages Act which began recognizing French as an official language, along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ploye
A ploye () is a Brayon flatbread type mix of buckwheat flour, wheat flour, baking powder and water which is extremely popular in the Madawaska region in New Brunswick and Maine. First invented in Nova Scotia, they later spread to the St. John Valley and Maine. Much like grits or potatoes, the ploye was originally a simple carbohydrate filler food for the local population. It was very cheap, easy to make, and with local toppings, such as maple syrup, brown sugar or cretons, could vary in taste. This staple is often eaten with baked beans. Over time, however, it simply became a traditional dish. The recipe varies from family to family and is handed down through the generations. The batter itself is very thin and runny so as to ensure it does not get too thick while cooking. The ploye resembles a crêpe in thickness when cooking. In Madawaska, Maine, the ployes have a yellow color due to the type of buckwheat used in the mixture. Recipes sometimes include a little vinegar to kee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memil-buchimgae
''Memil-buchimgae'' () or buckwheat pancake is a variety of ''buchimgae'', or Korean pancake. It is a crepe-like dish made of thin buckwheat batter and napa cabbage. Along with other buckwheat dishes, it is a traditional local speciality of Gangwon Province, where buckwheat is extensively cultivated due to its cooler mountainous climate. Pyeongchang and Jeongseon counties are famous for buckwheat dishes such as '' memilmuk'' (buckwheat jelly) and '' memilguksu'' (buckwheat noodles). Pyeongchang's biggest local festival was called Memilbuchigi festival before it was renamed Pyeongchang Festival in 2015. (''Memilbuchigi'' means ''memilbuchimgae'' in Gangwon dialect.) Numerous ''memilbuchimgae'' can be seen in Pyeongchang Market, a farmers' market held in Pyeongchang every five days. Preparation The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount of wheat flour or starch can be added to it because buckwheat has less g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breton Cuisine
Brittany ( ) is a peninsula, historical country and cultural area in the north-west of modern France, covering the western part of what was known as Armorica in Roman Gaul. It became an Kingdom of Brittany, independent kingdom and then a Duchy of Brittany, duchy before being Union of Brittany and France, united with the Kingdom of France in 1532 as a provinces of France, province governed as a separate nation under the crown. Brittany is the traditional homeland of the Breton people and is one of the six Celtic nations, retaining Culture of Brittany, a distinct cultural identity that reflects History of Brittany, its history. Brittany has also been referred to as Little Britain (as opposed to Great Britain, with which it shares an etymology). It is bordered by the English Channel to the north, Normandy to the northeast, eastern Pays de la Loire to the southeast, the Bay of Biscay to the south, and the Celtic Sea and the Atlantic Ocean to the west. Its land area is 34,023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Upper Brittany
Upper Brittany (; ; Gallo: ''Haùtt-Bertaèyn'') is the eastern part of Brittany, France, which is historically associated with the Gallo language. The name is in counterpoint to Lower Brittany, the western part of the ancient province and present-day region, where the Breton language has traditionally been spoken. However, there is no certainty as to exactly where the line between 'Upper' and 'Lower' Brittany falls. In many regards, Upper Brittany is dominated by the industrial and cathedral city of Rennes, seat of the University of Rennes 1 and the University of Rennes 2. Distinctions The principal distinction between the two parts of Brittany is that Lower Brittany is the historic realm of the Breton language, while Upper Brittany is that of Gallo, closely related to French. The isolation of Brittany from the mainstream of French society was always less acute in Upper than in Lower Brittany, largely thanks to the languages they spoke.Leslie Choquette, ''Frenchmen into peasan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower Brittany
Lower Brittany (; ) denotes the parts of Brittany west of Ploërmel, where the Breton language has been traditionally spoken, and where the culture associated with this language is most prolific. The name is in distinction to Upper Brittany, the eastern part of Brittany, which is of a predominantly Romance culture. History Naming The words "upper" and "lower" in the names of Upper and Lower Brittany refer to the relative positions of the capital. In the case of Brittany, Nantes and Rennes have both been the capital of the ancient province called Brittany. Other French regions are also divided into Lower (''Bas'' or ''Basse'') and Upper (''Haut'' or ''Haute'') parts - for example Lower Normandy, Basse- Lorraine, and Bas- Poitou. However, the French word "bas" is often understood as carrying negative connotations, implying "inferior in status". The Breton name of Lower Brittany, "Breizh Izel", is used in many Breton songs sung in French of the 19th and 20th centuries, perhaps ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe Bretonne
The Crêpe bretonne (krampouezenn in the Breton language) is a traditional dish in Lower Brittany, a region of France. It can be served plain, or with sweet or savoury fillings. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (savoury crêpe). The latter is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. History The crêpe has been consumed for thousands of years everywhere in the world, constituting the basic food of a meal. Historians claim that the crepe has existed since 7000 BC. The crepe was quite thick, made with a batter mixing water and various crushed cereals. It was a simple porridge spread and dried out which was prepared on a hot stone then on a metal plate, "bilig" in Breton, then cooked in the hearth of the fireplace. Buckwheat is originally from Asia and was brought back from the Crusades in the 12th century. From this period onwards, traces of buckwheat polle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
