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正宗西方饮食-Pancake

2006-02-15 00:00连庆编译自Wikipedia

Pankcake或叫picelete

Pancake

A pancake is a batter cake fried in a pan or on a griddle with oil or butter. Pancakes can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce or condiment.

Pancake也叫作Picklete(可译作薄烤饼、薄煎饼),是一种在烤盘中(语言点提示:pan在这里指的是烤盘而不是平底煎锅)或是烤架上用油或黄油煎面糊饼烹饪出的糕饼。Pancake可以热着吃也可以凉着吃,吃时通常会在表面或里面夹些开胃的调料或甜品。

Most types of pancake batter contain some kind of flour, most commonly wheat flour, or buckwheat flour, and a liquid ingredient, such as water, milk, or ale, although pancakes are sometimes made with cornmeal in the U.S. and potato pancakes are also popular in various European countries, such as Germany and Poland. In some countries, such as Egypt, Canada and the United States, pancakes contain a raising agent, such as baking soda or yeast. The batter of the Ethiopian injera is left to ferment in order to achieve a similar effect.

多数烘制pancake的奶油面糊中会含有些面粉,其中最常见的是小麦面粉或是荞麦面粉,外加一些液体的原料,如水、牛奶或淡啤酒,在美国有时会用玉米粉做pancake,土豆粉做的pancake在众欧洲国家也行流行,如德国和波兰。在诸如埃及、加拿大和美国的国家里,pancake里含有发酵催化剂,如烘焙苏打或酵母。埃塞俄比亚的奶油面糊做的饼injera是用自然发酵达到类似的效果。

The oldest surviving recipe in the English language dates from the 15th century.

最早的一份制作的食谱可以追溯到公元15世纪。

British pancakes have three key ingredients: plain flour, eggs and milk. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which result in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. These pancakes may be eaten sweet with the traditional topping of lemon juice and sugar, or wrapped around savoury stuffings and eaten as a main course. When baked instead of fried, this batter rises (depite having no raising agents - it rises because the air beaten into the batter expands) and is known as Yorkshire pudding. British pancakes are similar to the French crêpes, and Italian crespelle, but are not "lacy" in appearance. However, in Scotland pancakes, known as Scotch pancakes or drop scones in the rest of Britain, are more like the American variation and are served as such (see below).

英式的pancake有三种关键成分:(不含酸酵粉的)白面粉、鸡蛋和牛奶。烘焙用的奶油面糊一般非常湿滑柔软,需要把煎锅倾斜着薄薄一层地摊在底部。烹饪时可能会出现些气泡,出气泡的地方会在最后出锅的白白的pancake上留下些黑色的斑点,这种烹饪法不涉及发酵。吃这种pancake时可在顶上涂些传统的柠檬水和糖之类的甜品,或者把一些开胃小食卷进去作为一道主菜来食用。如果是烘烤而不是煎出来的,烹饪时会涉及发酵(即便没有发酵催化物,饼里的空气仍会使面糊饼自身膨胀),烹饪出来的成品被称作"Yorkshire pudding"——约克郡布丁。英式的pancake与法国点心crêpes和意大利食品crespelle很相像,只是没有那些装饰性的“花边”图案。而苏格兰当地的pancake,也被叫作Scotch pancake或drop scone,则更像是美国的品种。

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