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American pancakes are made from a thick batter consisting of eggs, flour, milk, and baking powder. Additionally, fruit such as apples, strawberries, and blueberries can also be added to the batter, along with buttermilk or chocolate chips. When served, they are usually stacked on top of each other, then topped with a variety of ingredients such as butter, maple syrup, fruit jam, honey, whipped cream, or peanut butter.
American pancakes are often served for breakfast in the United States of America and Canada, and are sometimes accompanied by fried eggs, bacon, or sausages. In America, there are a few varieties of pancakes, and the most popular ones are johnnycakes (made from fried cornmeal) and silver dollar pancakes (smaller than regular pancakes).
MOST ICONIC American pancakes
MAIN INGREDIENTS
Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich.
The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it's a part of Jewish food culture and it's mostly eaten by people who are not strictly Orthodox. Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls.
MOST ICONIC Reuben
Spoonbread is a dish that is popular throughout the American South, usually consisting of ground cornmeal, milk, butter, and eggs. The whole thing is flavored with salt and sugar, then baked in an oven like a pudding. It is often served as a side dish, sometimes accompanied by gravy or various sauces.
The name spoonbread is derived from the fact that the dish is typically scooped from the baking vessel by using a big spoon. It can additionally be enriched with cheese and vegetables in order to have more flavor. Regarding spoonbread's origins, Sarah Routledge links it to Native Americans in her 1847 cookbook called The Carolina Housewife, Jeff Smith says that Virginia spoonbread was a staple during the Revolutionary War in his 1987 book The Frugal Gourmet Cooks American, while some claim that it can be traced to an Indian porridge known as suppone or suppawn.
MOST ICONIC Spoonbread
Corn on the cob is an American snack made by steaming, roasting, grilling, or boiling sweet corn. Ideally, it should be freshly picked, while its kernels are tender. The corn can be grilled in its husk or without it. Once done, the corn is placed on a stick, a cob shank, or a skewer, which is used so that the hands don't touch the piping hot kernels.
The snack is quite often seasoned with salt or smeared with butter. Although it is not known who was the first to place corn on the cob, it is known that the ancient Mayans ate corn off the cob after it has been boiled or roasted.