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Post by Cwi555 on Feb 13, 2016 12:07:20 GMT -7
theplate.nationalgeographic.com/2014/05/21/hot-off-the-griddle-heres-the-history-of-pancakes/Pancakes, Johnnycakes, hoecakes, flapjacks, many generalized names fo a flat bread. The grains used vary, I've even had a rice flour version. What they usually have in common are grains. In the modern age, that usually means some variation of wheat. Drilling down further, degermed wheat and or heat treated flour. The later is the generally accepted method for extending shelf life as the fatty acids of the germ when exposed to oxygen immediately begin to degrade/go rancid. That goes for everything from rice, to coffee, to wheat, to oats, etc. Simply put, any flour or cut/cracked grain you store by default has a limited shelf life. To give some idea as to the shelf life of wheat, we still have a few pounds of it packed in 1900 by my great grandfather. It is still viable. If kept dry and cool, its shelf life can stretch out in terms of centuries. With that said, things like pancake mixes should in my opinion be considered a medium term food at best (no more than five years). Some folks have stretched that further, in specific cases much further. However, that is not something I am willing to bet on. We store no more than would be rotated 100% at a period of five years. Besides, the wheat, buckwheat grouts, versions taste much better. This has been covered here and there before, but thought it worth a mention again.
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Post by thywar on Feb 13, 2016 18:29:08 GMT -7
Hard to beat a big plate of pancakes, lots of butter and warmed syrup. A great big glass of really cold milk. Oh, and of course BACON!!!!!
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