Pancakes Have a Day

Durian crepes (CNB 2013)

Do you know that pancakes have a day? This year Pancake Day was on February 12th. Actually it is a Christian celebration on the Tuesday before Lent (the festival leading up to Easter Sunday) whereby it is traditional on this day to eat pancakes.

But in my book, any day can be pancake day - every body loves pancakes (or crepes, flapjacks, griddle cake whatever you call it). Basically pancakes are thin flat cakes made of batter  (usually flour, eggs, milk and butter) that is poured onto a hot greased surface and cooked, usually on both sides.

Pancakes are traditionally eaten sprinkled with castor sugar and freshly squeezed lemon juice. But now all sorts of toppings and fillings make for ... a very (ful)filling meal. These can include chocolate, banana, berries, jams, golden syrup, ice cream, whipped cream, coconut shavings, nuts, sweet corn, even durian!

Durian crepes seems to be the new food fad, but I still prefer the retro apam balik (with the very rich filling of sweet corn, chopped nuts, sesame seeds, sugar & butter), kuih ketayap/dadar (pity though, now the coconut filling used are not so 'lemak' anymore, its mostly sweetened 'hampas') and akok (the batter is made with ducks' eggs, no need for any topping or filling, simply delicious on its own!).

Then there are the pancakes of South Indian origin - chapattis, roti canai/prata, tosei (or dosa) to enjoy with lots of savoury cicah - curries, chutneys, sambals, etc. All make for yummylicious breakfasts! Or even lunches and dinners! The versatile roti canai can of course be eaten with sugar or even condensed milk. I once read somewhere (must be in the New Straits Times) that one European backpacker who toured around Malaysia, ate roti canai for all his meals. Very ingenious indeed.

Kuih ketayap at Pekan Rabu, Alor Star (CNB 2013)

Akok  at Pasar Tani Mega Shah Alam (CNB 2011)

There are just so many types of pancakes and most countries have pancakes in their food culture. Our Malaysian pancakes range from the sweet apam balik, apam telur, and kuih ketayap, etc. to the savoury chapattis, tosei/tosai, etc. Then there is roti jala - lacey crepes that constitute a beautiful full meal when eaten with meat/chicken and potato curry. I also enjoy roti jala with kuah durian ... yum! There is also murtabak ... our list of pancakes seem endless. Although we may claim these pancakes/crepes/flat breads our own, their origins may be from elsewhere.

I guess the most famous of crepes/pancakes must be the classic Crepes Suzette originating in Monte Carlo. This was created in 1895 by mistake, by a 14 year old assistant waiter (Henri Charpentier) serving the Prince of Wales, future King Edward VII of England. He (the waiter not the prince) had accidently ignited the 'cordials' and produced 'the most delicious melody of sweet flavours' in the royal dessert.

Crepes sold in creperies (stall/restaurant/cafe) are not only common in France but also in other countries including Japan. Japanese creperies (e.g. Shimino, Mazazu, ...) have also come into the food scene here. Both okonomiyaki (savoury/assorted/cabbage stuffed crepes) and doriyaki (sweet pancake-sandwich) are sold here.If you need more pancakes to savour, then there is the Paddington House of Pancakes in the Curve. (I ate here once eons ago ...)

A happy B and doriyaki at Plaza Shah Alam (CNB 2013)

Note: Translations as found in cyber space: kuih ketayap - coconut pancake; apam balik - peanut pancake, also turnover pancake; murtabak - stuffed meat pancake.