Our prehistoric ancestors stacked up pancakes daily. There’s no evidence to show if they had the brainpower to think of blueberry pancakes, or if they adorned their creations with whipped-cream smiley faces, but analyses of 30,000 year old grinding tools suggest that humans of the stone age mixed fern flour with water, and baked the mixture on a hot rock.
The Pancake Woman by Rembrandt Harmenszoon van Rijn, 1606-1669 (Printmaker)
Since 30,000 years ago, pancakes have been cooked, eaten, and reinvented in all cultures around the globe. In ancient Rome and Greece pancakes were made from wheat flour, olive oil, honey, and curdled milk. In his plays, Shakespeare describes the pancakes of Elizabethan England as flavored with spices, rosewater, sherry, and apples. Plenty of transcultural recipes are in fact pancakes: Crepes, potato latkes, Irish boxty, Russian blini, Welsh crampog, Indian poori, Hungarian palacsinta, and Dutch pannenkoeken.
Today there exists a myriad of names for pancakes: hoe cakes, johnny cakes, buckwheat cakes, griddle cakes, flapjacks. Pancakes are one of the most versatile foods, with creative flavors being cooked up, served, and devoured all the time. Some favorites include banana pancakes, cinnamon-roll, chocolate chip, and even pumpkin spice. Now, we have one more to add to that list: low sugar stroopwafel pancakes!
We used a pancake mix with only 2g of sugar per serving. Here's how our version with sugar-free maple syrup compares to a standard pancake with conventional maple syrup: