Flying Flapjacks: The History, Science, and Worldwide Reach of the Humble Pancake

image courtesy digipam
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Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

See more @dangerscarf

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This lecture is part of our A Summer of Pancakes series. Check out our blog post  for a listing of our hands-on classes!

Spend an evening getting a more thorough pancake education than you've ever gotten from I.H.O.P.! Johnnycakes, hotcakes, griddlecakes, flapjacks: whatever you may call them, pancakes are a delight. Those sweet, thin breads are hiding more history, etmology, science and geopolitical intrigue than you'd ever think.

After we hit the basics we'll take a spin beyond the American breakfast table, watching pancakes pop up throughout world cuisine. The comforting potato latke, the stunning Japanese okonomiyaki, the fragile French crêpe. Pancakes defy categories and span meals; you could sit down to dinner with the savory support of Ethiopia's sourdough injera, then finish off your meal with a dessert of walnut-stuffed Korean hotteok.

Find out what makes pancakes tick: how they work, what makes them rise, and tips and tricks for turning them out in the kitchen. We'll also answer the important ingredient-selection questions: what's the story with gluten-free pancakes, and what potatoes should I pick for latkes?

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