Pancakes are great for feeding a large group in the morning. As it brings everyone together around the table, this spherical, bright dessert sets the perfect tone for a warm and welcoming dinner. While kefir and other dairy products are not commonly used to make pancakes, milk and whey are the usual ingredients. Yogurt pancakes are the recipe for the day, and they’re just as good as pancakes made with any other kind of dairy. Honey, jam, or condensed milk are the perfect accompaniments to pancakes made with yogurt because of the pancakes’ pliability, elastic texture, and ease of filling twisting.
The origins of the food
Using stones as baking surfaces, ancient Egyptians in the 5th century BC created sour cakes that were somewhat similar to pancakes today. Plus, traditional serving in ancient China included filling tiny rice cakes. Because flour was crushed from grains on the “mlyny” (Russian mill) using stone millstones, the name “pancake” has Ukrainian roots. Pancakes come in a myriad of varieties and are a staple in modern Slavic cuisine.
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