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Pannenkoek
A pannenkoek (; plural ''pannenkoeken'' ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), ''appelstroop'' (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result. The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannenkoek is dry and the edges start to brown ... [...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] |
Scotch 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 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 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 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 fillings—sweet or savoury—can also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Cuisine
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and List of Dutch cheeses, cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate. In the late 19th and early 20th centuries, Dutch food and food production became designed to be efficient, which was so successful that the country became the world's second-largest exporter of agricultural products by value behind the United St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okonomiyaki
is a Japanese ''teppanyaki'' savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with Worcestershire sauce), '' aonori'' (dried seaweed flakes), ''katsuobushi'' (bonito flakes), Japanese mayonnaise, and pickled ginger. ''Okonomiyaki'' is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word , meaning "how you like" or "what you like", and , meaning "grilled". It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. It is also called by an abbreviated name, "okonomi", where the is a politeness prefix and means 'favorite'. A liquid-based ''okonomiyaki'', popular in Tokyo, is called '' monjayaki'' (also wri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaugnarde
Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a sweet batter pudding or large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. Origins The name is derived from the Occitan words ''fleunhe'' and ''flaunhard'',Frédéric Mistral, ''Lou Tresor dóu Felibrige'': FLAUNHARD: (rom. ''flaugnard'') Mignard avec niaiserie, qui se plaint pour peu de chose, douillet, faible, indolent which both translate as "soft" or "downy". The dish is common in the Auvergne, Limousin and Périgord Périgord ( , ; ; or ) is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Netherlands
, Terminology of the Low Countries, informally Holland, is a country in Northwestern Europe, with Caribbean Netherlands, overseas territories in the Caribbean. It is the largest of the four constituent countries of the Kingdom of the Netherlands. The Netherlands consists of Provinces of the Netherlands, twelve provinces; it borders Germany to the east and Belgium to the south, with a North Sea coastline to the north and west. It shares Maritime boundary, maritime borders with the United Kingdom, Germany, and Belgium. The official language is Dutch language, Dutch, with West Frisian language, West Frisian as a secondary official language in the province of Friesland. Dutch, English_language, English, and Papiamento are official in the Caribbean Netherlands, Caribbean territories. The people who are from the Netherlands is often referred to as Dutch people, Dutch Ethnicity, Ethnicity group, not to be confused by the language. ''Netherlands'' literally means "lower countries" i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snert
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of '' Pisum sativum''. History Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' '' The Birds'', and according to one source "the Greeks and Romans were cultivating this legume about 500 BC to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup." Eating fresh "garden" peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage (or pease porridge), ''Potage Saint-Germain'', made of fresh peas and other fresh greens braised in light stock and puréed, was an innovation sufficiently refined that it could be served to Louis XIV of France, after whose court at Châtea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and '' spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. "Belgian cuisine" therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endive, horse meat and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinke
Palatschinke (plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central and Eastern Europe. History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''placenta''. Palatschinke still bears the same name of its Greek and Roman ancestors. The name comes from the Latin word ''placenta'', which in turn is derived from the Greek word ''plakous'' for thin or layered flat breads. The name of the dish has followed a track of borrowing across several languages of Central and Southeastern Europe; the dish originates in the Roman era of Central Europe and the Austrian- German term ''Palatschinke'', the Czech ''palačinka'', the Slovak ''palacinka'', and the Croatian- Serb ''palačinka'' are deemed to have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaiserschmarrn
() or (; ) is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries. is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire, e.g. Hungary, Slovenia, Czech Republic, northern Croatia and western Romania, which usually use the name as a loan word or translations of it. In Slovenia, it is called or . Its Hungarian name is or ; its Czech name is or . In Slovak it is called ; Its Romanian name is ''șmoră''. Etymology The name ' is a compound of the words () and (a scrambled or shredded dish). is also a colloquialism used in Austrian and Bavarian to mean . The word may be related to () and ( schmear.html" ;"title="ee ''schmear">ee ''schmear''. Description is a light, caramelized pancake made from a sweet batter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clafoutis
Clafoutis (; or ), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served tepid, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region. Etymology One proposed derivation of the dish's name is from the Occitan ''clafotís'', from the verb ''clafir'', meaning "to fill" (implied: "the batter with cherries"). Another is that ''clafir'' comes from the old French ''claufir'', meaning "to fix with nails," explained as the cherries having the appearance of nail heads. Cyanide A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels. Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
