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Erin Menke (0:39)
Welcome to Erin Menke's Cabinet of Curiosities, a production of iHeartRadio and Grim and mild. Our world is full of the unexplainable. And if history is an open book, all of these amazing tales are right there on display, just waiting for us to explore. Welcome to the Cabinet of Curiosities. In 2022, archaeologists uncovered something fascinating carbonized flat grain cakes at an Israeli site, their delicate layers preserved in ash. Dating confirmed that they were baked over 70,000 years ago over hot rocks, making them the world's oldest known proto pancakes. Long before wheat was cultivated on a massive scale, early humans were experimenting with porridges and batter like mixtures, turning simple grains into a quick, portable meal. That humble beginning set the stage for a food that would travel across continents, survive wars, and become a breakfast ritual for billions. Fast forward a few thousand years to the sunny streets of ancient Greece, where vendors flipped taganites, thin wheat flour cakes cooked on bronze griddles. These were not merely sustenance, though. They were part of festivals and communal gatherings. And the Romans continued the tradition with Alida dulcia, which were sweetened with honey, cheese and sometimes even fruit. And in both cultures, the pancake, like food, occupied a dual role. An everyday snack for laborers and a ceremonial offering for the gods. The basic formula of it all, a liquid, some flour and some heat, proved remarkably adaptable. A culinary canvas that could be dressed up or stripped down, depending on the occasion. As Christianity spread throughout Europe, the pancake acquired new layers of meaning. No pun intended, I swear. The season of Lent demanded fasting, but one of the days leading up to it, known as Shrove Tuesday, offered a brief window to use up perishable riches. Things like a eggs, butter and milk. In England, families gathered around a hearth, battering together a simple mixture and racing to flip it before the fire burned it out. And so naturally, the day became known colloquially as Pancake Day, a tradition that still persists in Britain, Ireland, Canada, Australia and New Zealand. In France and part of the United States, the same feast is called Mardi Gras or Fat Tuesday, underscoring how a practical need to avoid waste evolved into a festival ritual. Across the Atlantic, settlers brought their own versions of the flat cake. In the American colonies, the pancake appeared under many names. Hoecakes, johnny cakes, buckwheat cakes, griddle cakes and flapjacks, reflecting the diverse origins of the pioneers. These were often unleavened, made from cornmeal or buckwheat and cooked on a cast iron skillet or even a farm implement, repurposed as a griddle. The first truly American cookbook, American cookery, written in 1796 by Amelia Simmons, listed two pancake, a hoecake and an Indian slapjack, a cornmeal based variation. By the early 19th century, the word pancake began to dominate the lexicon and dairy entered the batter in earnest as milk and cream replaced brandy or wine, signaling improved agricultural yields and and a shift toward richer flavors. Industrialization transformed the pancake from a homestead staple into a mass produced convenience. The advent of powdered mixes in the 1930s allowed families to whip up a stack in minutes and was perfect for factory workers. The cheap, quick breakfast became a symbol of comfort during the Great Depression and World War II when rationing made elaborate meals nearly impossible. And meanwhile, back in France, delicate crepes, paper thin, rolled with sweet or savory fillings became a hallmark of culinary elegance. Russia's blini, traditionally served with caviar and sour cream, was eaten on the Orthodox celebration of Maslenitas, a week long festival bidding farewell to winter. And in my wife's own Swedish background, we have Swedish pancakes, something that's a staple of our holiday celebrations every single year. These global variations prove that the pancake's appeal is not confined to any single culture. It's a universal language of simple, adaptable nourishment. In recent decades, the pancake has experienced a renaissance among food artisans and nostalgic chefs. Heritage grain revivals have brought buckwheat, sorghum and millet back to the griddle. And charitable events like National Pancake Day in the United States raise millions for children's hospitals, proving that the pancake can still serve a higher purpose beyond the plate. From a 70,000 year old grain cake baked on a stone to glossy stacks drizzled with maple syrup on a Saturday morning, the pancake's journey mirrors humanity's own. Its core components have stayed constant while the ingredients, technology and cultural meaning have shifted with each era and culture. The pancake has been a survival food for prehistoric hunters and a sacramental offering for Greeks and Romans. And a frontier staple for Americans. Whenever we hear the familiar hiss of batter meeting a hot pan, we're really listening to a sizzle that has spanned thousands of years of human history.