Pancakes have been around for millennia and are a popular dish in many countries. Pancake experts (pancake authorities?) believe that people have been eating pancakes since 30,000 years ago during the Stone Age.
Pancakes were once made from wheat flour, olive oil, honey, and curdled milk in ancient Greece and Rome. Cratinus and Magnes, two Greek poets, described pancakes in their works. Shakespeare even mentions them in his famous plays. During the English Renaissance, people added spices like cinnamon, rosewater, sherry, and apples to their pancakes.
People began using the term “pancake” in the 15th century, and it became widespread in 19th-century America. Previously, they were known as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Buckwheat or maize flour was used to make early American pancakes.
Pancakes were a favorite dish of Thomas Jefferson, who sent a special recipe from the White House to his home town! That recipe would be fantastic…
Want to know what we thought we bought a Blackstone Grill? Have a read of an article that we wrote that covers this in detail.
Blackstone Grill Yummy Sausage Pancakes
- 1 Blackstone Griddle
- 500 grams sausage meat
- 450 grams self-raising flour
- tbsp baking powder
- pinch salt
- 3 large eggs
- 600 ml buttermilk
- 50 grams butter, melted, plus a little extra
- extra butter or lard, for frying
- maple syrup, to serve
- Break the sausage meat up with a wooden spatula or spoon and put it on your Blackstone Grill. Stir regularly until thoroughly browned and cooked throughout. If there is a lot of fat in the pan, drain it off first, then set the sausage meat aside until needed.
- Place the flour, baking powder and salt in a large mixing dish. Combine briefly to eliminate any lumps, then create a well in the center. In a measuring cup, combine together the buttermilk and melted butter. In another bowl, whisk the egg yolks until they are light and fluffy. Using a mixer with a whip attachment or hand blender, whip the egg whites until stiff peaks form.
- Pour half of the buttermilk into the flour and whisk until smooth. Add a large spoonful of the egg whites and fold them in lightly with a metal spoon, just to loosen the batter up. To make a fluffy, bubbly batter, add the rest of the egg whites while keeping as much air in it as possible.
- Preheat cooler side of the griddle over a medium heat, then grease the bottom with butter or lard. Pour about a ladleful and a half of batter into the pan - it should cover the base. Sprinkle some sausage meat on top of the batter. As the pancake cooks, the sausage will surround it and rise up around it.
- To test if the pancakes are done, carefully lift one with a thin spatula and determine whether it springs back when lightly touched. If they haven't yet firmed up enough to turn over, keep cooking them for another 30 seconds on each side just before serving. Serve right away or refrigerate after topping with a thick layer of butter and brown sugar (or any other combination). Serve with lots of maple syrup.