I cannot believe I've never written a post about the word flapjack. So here it is.
In AmE, flapjack is a synonym for pancake, as is hotcake. Hey, it's a big country. We're allowed to have lots of words for things.
Here in the south of England (at least), those things are often called American pancakes to differentiate them from the more crêpe-like English pancakes (often eaten with lemon juice and sugar). Then there are Scotch pancakes, also called drop scones, which are very much like American pancakes. I've seen one site that claims that Scotch pancakes have sugar in them but American pancakes have butter in them, and I can tell you that my American pancakes have a little sugar and no butter (but some cooking oil) in them, so I'm not believing that website. I'd say the main difference between Scotch pancakes and American ones is the size, with Scotch pancakes being closer to what are called silver dollar pancakes in AmE, which can have a similar circumference to a crumpet or (English) muffin—that is to say bigger than a silver dollar. (All links in this paragraph are to recipes.)
A few immigrant pancake notes:
- I was really surprised (when I arrived 22 years ago) to find that in the UK one can buy cold Scotch pancakes in a UK supermarket. I'd never seen such a thing in the US. Maybe frozen ones for heating up, but not pancakes in the bread aisle of the supermarket. Even more surprised when I first saw someone eating them cold, straight out of the (more BrE) packet.
- If you order "American pancakes" in England they (a) generally won't come with butter (what's the point?!) and (b) will be covered with so much sweet stuff that you will get a cavity before you've swallowed the last bite. At least around here, the pancakes themselves are pretty sweet, then they tend to put the maple syrup on before they serve it AND dust them with a ton of (AmE) confectioner's sugar /(BrE) icing sugar. I have mostly learned better than to order them, but my child hasn't.
- These days, with American pancakes being much more common in Brighton, the actual pancakes can be pretty good (though, as I say, often too much sugar in the batter). When I first moved here and only a handful of places served them, they were invariably undercooked in the middle. I assume this was because the cooks had been trained in English pancakes and couldn't believe a pancake could take so long to cook. The best ones in Brighton are now made by my English spouse, who's taken every food I've ever cooked for him and made it his mission to master it.
|BBC Good Food Easy Honey Flapjacks