Muffin
A muffin is an individual-sized, baked product. It
can refer to two distinct items, a part-raised flatbread
and a cupcake-like quickbread. The flatbread is of British or European
derivation, and dates from at least the early 18th century, while the
quickbread originated in North America during the 19th century. Both are common
worldwide today.
Quickbread muffins (known in Britain as
"American muffins" or simply as "muffins") originated in
the United States in the mid-19th century. The use of the term to describe what
are essentially cup cakes or buns did not become common usage in Britain until
the last decades of the 20th century on the back of the spread of coffee shops
such as Starbucks.
(There is lingering resistance in the UK to the term as being inapplicable to
cakes.) They are similar to cupcakes in size and cooking methods, the main difference
being that cupcakes tend to be sweet desserts using
cake batter and which are often topped with sugar icing (American frosting).
Muffins are available in both savoury varieties, such as cornmeal and cheese
muffins, or sweet varieties such as blueberry, chocolate
chip, lemon or banana flavours. They are often eaten as a breakfast
food, often accompanied by coffee or tea. Fresh baked muffins are sold by bakeries, donut shops
and some fast
food restaurants and coffeehouses. Factory baked muffins are sold at grocery
stores and convenience stores and are also served in some
coffee shops and cafeterias.
Recipes for quick bread muffins are common in
19th-century American cookbooks. Recipes
for yeast-based muffins, which were sometimes called "common muffins"
or "wheat muffins" in 19th-century American cookbooks, can be found
in much older cookbooks.
In her Boston Cooking-School Cook Book, Fannie
Farmer gave recipes for both types of muffins, both those that used yeast
to raise the dough and those that used a quick bread method, using muffin
rings to shape the English muffins. Farmer indicated that stove top
"baking", as is done with yeast dough, was a useful method when
baking in an oven was not practical.
Waffle
A waffle is a dish made from leavened batter
or dough that is
cooked between two plates that are patterned to give a characteristic size,
shape, and surface impression. There are many variations based on the type of waffle
iron and recipe used. Waffles are eaten throughout the world, particularly in
Belgium,
which has over a dozen regional varieties. Waffles may be made fresh or simply
heated after having been commercially precooked and frozen.
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is
a flat cake, often thin and round, prepared from a starch-based batter
that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan,
often frying with oil or butter. In Britain, pancakes are often unleavened
and resemble a crêpe.
In North America, a leavening agent is used (typically baking
powder). American pancakes are similar to Scotch
pancakes or drop scones. Archaeological evidence suggests that
pancakes were probably the earliest and most widespread cereal food eaten in
prehistoric societies.
The pancake's shape and structure varies worldwide.
A crêpe is a thin Breton pancake of French 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 a palačinke, a thin moist pancake fried on both sides and
filled with jam, cheese cream, chocolate, or ground walnuts, but many other
fillings—sweet or savoury—can also be used. When potato is used as a major
portion of the batter, the result is a potato
pancake. Commercially prepared pancake mixes are available in some
countries. When buttermilk is used in place of or in addition to milk, the
pancake develops a tart flavor and becomes known as a buttermilk pancake, which
is common in Scotland and the US.
Pancakes may be served at any time of the day with a
variety of toppings or fillings including jam, fruit, syrup, chocolate
chips, or meat, but in America they are typically considered a breakfast
food. Pancakes serve a similar function to waffles. In
Britain and the Commonwealth, they are associated
with Shrove Tuesday, commonly known as "Pancake
Day", when, historically, perishable ingredients had to be used up before
the fasting period of Lent.
History
The Ancient
Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or
ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying
pan". The earliest attested references to tagenias are in the works of the
5th-century BC poets Cratinus and Magnes. Tagenites were made with wheat flour,
olive oil, honey, and curdled milk, and were served for breakfast. Another kind
of pancake was σταιτίτης (staititēs), from σταίτινος (staitinos), "of
flour or dough of spelt", derived from σταῖς (stais), "flour of
spelt". Athenaeus
mentions, in his Deipnosophistae, staititas topped with honey, sesame,
and cheese. The Middle English word pancake appears in English in
the 15th century.
The Ancient Romans called their fried concoctions alia
dulcia, Latin for "other sweets". These were much different from what
are known as pancakes today.
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