A compound noun is a noun that is formed from two or more words. The meaning of the whole compound is often different from the meaning of the two words on their own. Compound nouns are very common.

Compound words can be written in three ways: as open compounds (spelled as two words, e.g., ice cream), closed compounds (joined to form a single word, e.g., doorknob), or hyphenated compounds (two words joined by a hyphen, e.g., long-term).

​[countable] a thin flat round cake made from a mixture of flour, eggs and milk that is fried on both sides, usually eaten hot for breakfast in the US, and in the UK either as a dessert with sugar, jam, etc. or as a main course with meat, cheese, etc. Questions about grammar and vocabulary?

Mini Pancakes, sometimes called Silver Dollar are the easiest quickest little pancake bites that are perfect for parties, brunches, kids and pancake kabobs!

Shrove Tuesday

Synonyms of pancake

• flapjack,
• griddle cake,
• hotcake,
• slapjack.

A crêpe or crepe (/kreɪp/ ( listen) or /krɛp/, French: [kʁɛp] ( listen), Quebec French: [kʁaɪ̯p] ( listen)) is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées).

Pancakes/Hot Cakes/Flapjacks While most of those regional names have gone the way of the dodo, pancakes are the Southern term, flapjacks are the Western term, and they’re called hot cakes in parts of the North.

British pancakes are the same thing as crepes. Crepe is the French word, pancake the English.

Scotch pancakes are also known as ‘drop’ or ‘dropped scones’, because soft dollops of mixture are dropped onto the cooking surface. Scones originated in Scotland, and the ‘Scotch pancake’ is one of its many forms. They are different to the traditional British ‘crepe’ because they are thicker and slightly risen.

Pancakes are traditionally eaten on Shrove Tuesday, which is known as “Pancake Day” in Canada, the United Kingdom, Ireland, New Zealand, and Australia, and “Pancake Tuesday” in Ireland and Scotland.

The British-style pancakes served on Shrove Tuesday don’t use one, whereas the breakfast variety served in the US do – typically baking powder, or whipped egg white, or both. The Scottish argue that it was they who introduced the risen pancake (known north of the border as drop scones) to the Americas.

A Scotch pancake, sometimes known by its other name, a drop scone, is a leavened and griddled pancake. Scotch pancakes are also slightly sweeter than the American-style, which means they are designed for salty half-melted butter. Scotch pancakes should be eaten, hot and crisp, with butter dripping down your wrist.

Use the right consistency: If the batter is too thin, you’ll have thin, crepe-like pancakes. If it’s too thick, they won’t spread and cook properly, and they may be doughy in the middle. The batter should be thin enough that they spread properly, less than 1/4 inch thick when poured on the griddle.

The Origin of Pancakes They began over 30,000 years ago during the Stone Age. Researchers have found pancakes in the stomach of Otzi the Iceman, human remains dating back 5,300 years. In ancient Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk.

Shrove Tuesday gets its name from the custom for Christians to be “shriven” before the start of Lent. Traditionally, Anglo-Saxon Christians would go to church to confession and be absolved from their sins on this day. The day marks the end of Pre-Lenten Season, also known as Shrovetide.

Why do we eat pancakes on Shrove Tuesday? In Christian traditions, the 40 days before Easter are known as Lent, and they mark the time that Jesus spent fasting in the desert. And on Shrove Tuesday eggs, butter and stocks of fat would be used up.

So, pancakes were first. Waffles were developed in Europe in the middle ages in France and England around the 13 and 14 Centuries. As a double sided iron was required to flip the waffle and form a pattern, the necessary technology meant that waffles came long after pancakes.

Both waffle and pancake recipes share some of the same basic ingredients, like eggs, milk and flour, but their batters are not the same. Waffles usually contain more fat and sometimes more sugar. The additional sugar leads to more caramelization, so waffles get brown and crispy on the outside.

Pancakes and waffles are made from refined flour and topped with high-sugar syrups. They may promote insulin resistance and increase the risk of obesity, type 2 diabetes and other diseases.

Surprisingly, restaurant versions of pancakes tend to pack significantly fewer calories and sugar than restaurant French toast, so they’re generally a healthier pick.