Jerry West

He currently lives in Memphis with his wife and 17 year old son. A smaller pancake, often called a "silver dollar" pancake, is sometimes used in the creation of hors d'oeuvres in place of crackers or other bread-like items. In 2004, the Grizzlies won 50 games for the first time in its history, and he was named NBA Executive of the Year for the second time. There is no such nationwide consensus regarding the other days of the week. Although it was the worst team in the NBA at that time, West quietly rebuilt the team. In Sweden it is traditional to eat yellow pea soup followed by pancakes on Thursdays. In 2002 he was hired as President of Basketball Operations by the Memphis Grizzlies. Pancake restaurants are popular family restaurants and serve many varieties of sweet, savoury, and stuffed pancakes.

West is credited for bringing Kobe Bryant onto the team and signing free agent Shaquille O'Neal to the team, which would later go on to win three NBA titles. In the Netherlands pancakes are eaten at dinner. Following a slump in the early 1990s, West receieved the NBA Executive of the Year Award in 1995 after his Lakers reached the playoffs. Other English-speaking countries, such as Canada and the United States, also celebrate Pancake Tuesday, though to a lesser extent. These teams were built around the core of Johnson, Kareem Abdul-Jabbar, and James Worthy and would go on to win four more championships in 1982, 1985, 1987, and 1988 becoming the first team to win back-to-back championships since the great Boston Celtics dynasty of the 1960s did so in 1968 and 1969. This is how the Pancake Race originated. In 1982, Jerry West was named general manager of the Lakers, and through shrewd trades and draft picks, maintained the Lakers status in the NBA elite for the rest of the decade. She ran out of her house still holding the pancake in its pan, and still wearing her apron.

In 1980, the Lakers won the NBA Championship led by Magic Johnson, who became the first and only rookie to be named the NBA Finals MVP. In an old story about Olney a woman was cooking her pancakes when she heard the bells of St Peter and St Paul's Church calling her to worship. He retired two years later, then became a coach who carried the Lakers into the playoffs in his three seasons 1976-1979, after which he was hired as an executive for the club in various positions. There are other 'Pancake Races' in Britain, but Olney (according to legend) is where it all began. Despite this, West's only NBA championship was won in 1972. The two towns' competitors race along an agreed-upon course, and the times of all of the two towns' competitors are compared, to determine a winner. A clutch shooter, West averaged 29.1 points per game in 153 playoff games, including 40.6 in 11 playoff games in 1965, and sunk one of the most famous shots in NBA history: a 60-footer with no time remaining to send a 1970 championship game into overtime. Every Shrove Tuesday, the towns of Olney, England and Liberal, Kansas have a pancake flipping competition.

West was named to the NBA All-Defensive First Team four times, to the All-NBA First Team 10 times, to the All-Star team 14 times, and 1980 he was named to the NBA's 35th Anniversary All-Time Team. They have to keep tossing their pancakes in the air (and catching them again!) as they run. In his career, West scored 25,192 points, averaged 27.0 points per game, made 7,160 free throws and 6,238 assists. One popular event is a foot race in which each participant carries a pancake on a frying pan. Clutch," due to his skill and ability to make a shot in a clutch situation. Charity or school events are often organised on Pancake Day. He was also nicknamed "Mr. According to tradition, this was in order to use up the last of the fat and rich foods before Lent.

Olympic gold medal team in Rome. They are also traditionally eaten on Shrove Tuesday which is also known as "Pancake Day". He also played for the 1960 U.S. In Britain, pancakes are eaten as a dessert, or served savoury with a main meal. Like most NBA players, West was a standout in high school and at college - he attended West Virginia University, leading them to the 1959 NCAA championship game - before embarking on a 14-year career with the Los Angeles Lakers. Even table syrup (a less expensive artificially-flavoured replacement for maple syrup) can be difficult to come by elsewhere. His dribbling silhouette is used in the National Basketball Association's official logo. North American pancake lovers travelling abroad should bring their own maple syrup, as it is produced in North America and can be expensive and hard to come by elsewhere.

Jerry Alan West (born May 28, 1938 in Chelyan, West Virginia) has had one of the most successful careers ever in professional basketball, first as a player, then as a coach and finally as an executive. In Canada and the United States, the pancake is usually a breakfast food, but it is so popular that a franchised restaurant called International House of Pancakes, commonly called IHOP, has more than 1,000 restaurants. Both are often sweetened after cooking by pouring on syrup or sprinkling with powdered sugar. British pancakes can be stuffed after cooking with a wide variety of sweet or savoury fillings. North American pancakes can be made sweet or savory by adding foods like blueberries, cheese or bacon to the batter; bananas are sometimes dipped in the batter to make "banana pancakes".

The process of tossing or flipping them is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. Most types of pancakes, but not the Breton galette, are cooked one side at a time and flipped by the cook halfway through. In Egypt, katief is made. In Mexico they are generally called "hot cakes" rather than "pancakes".

In Chinese cuisine, green onion pancakes are the thin pancakes made with buckwheat flour and green onions, served with moo shu dishes. In India, dosa are made from rice flour and fried in a skillet. In Middle Eastern cuisine, pita is made from flour and yeast. They are then filled, covered with cheese, and baked.

In Italy, cannelloni are made from pancake batter or noodle dough. Sweet wine can also be added to the batter. They are served as a main dish or as a dessert, depending on the filling. In Hungary, palacsinta are made from flour, milk, sugar, and eggs.

In Ethiopia, injera is made from a fermented sourdough batter of buckwheat or the more traditional teff. In the Alsace-Lorraine region of Northeastern France, eirkuckas have jelly and cream mixed in the batter. In France, crêpes are made from flour, milk, and eggs. In Russia, Poland and Ukraine, blintz and blini are made from wheat or buckwheat flour, yeast, butter, eggs and milk.

There are other interesting variations, such as those made with soya bean partially replacing the flour. In Malaysia and Singapore a pancake-like snack is made with a filling, usually cheese or kaya but occasionally bean paste, ground peanut, blueberry or custard. However, some variations employ baking soda and occasionally a small amount of vineger as raising agents. Generally, vegan pancakes emulate the American pancake by using direct substitutes such as egg replacer and soy milk.

Vegan pancakes are not associated with any nationality, however they are a distinct and popular type of pancake. Both the latter kinds are eaten traditionally with pork rinds and/or lingonberry jam. If the actual pancake batter is left out, the fried cakes of grated potatoes are called rårakor. These contain shredded raw potato and, sometimes, other vegetables.

There are also potato pancakes, called raggmunk. Others resemble German pancakes but include fried pork in the batter; these are cooked in an oven. Some resemble British pancakes with a tiny diameter; these are called plättar, and they are fried several at a time in a special pan. Traditional Swedish variations can be somewhat exotic.

They are traditionally served with jam and/or icecream, although they may also be served as a main dish with a variety of savory fillings. Scandinavian pancakes are similar to British pancakes. Similar pancakes with similar names can be found throughout the former Austria-Hungary (today Austria, Hungary, Czech Republic, Slovakia, Slovenia, Croatia), see Palatschinken. In Austria pancakes are called Palatschinken, a word derived from Latin placenta, and are usually filled with apricot jam.

In Swabia, cut pancakes (Flädle) are a traditional soup ingredient. They are called Pfannkuchen, although in some areas that is instead the local name for Berliner, a type of doughnut. The pancakes eaten in Germany, however, are of the British variety. They are commonly eaten with lemons and powdered sugar, although jam is sometimes used as well.

German pancakes often served in American pancake houses, are shaped as a bowl, come in a variety of sizes, some quite large and nearly impossible for one person to complete. In Scotland, they are rarely served as a breakfast item, but are more commonly considered a dessert item. silver dollar (with Eisenhower on the face, no longer minted). these are known as "silver dollar pancakes" since the individual pancakes are each about the size of a U.S.

In the U.S. They can be served with jam and cream or just with butter. Pancakes similar to the North American pancake but smaller (usually about 3.5in / 9cm across) are known in Britain and Ireland as Scotch pancakes or (after the traditional method of dropping batter onto a griddle) drop-scones, and in Australia and New Zealand as pikelets. A typical portion served in restaurants is 3 to 4 pancakes; a smaller number may be ordered by requesting a "short stack".

In the U.S., pancakes can also be referred to as hotcakes, griddlecakes, or flapjacks. According to Rastapapoulos, an American chef must shout "yee-haw" while flipping pancakes (in contemporary American culture this would be considered silly and is not done), much like "Opa" is shouted upon the Greek dish Saganaki. The resulting pancakes are very light in texture and are often served at breakfast topped with maple syrup and butter. The raising agent causes bubbles to rise to the uncooked side of the pancake, at which point they are ready to be flipped.

This batter is either spooned or poured onto a hot surface, and spreads to form a cake about 1/4 or 1/3 inch (1 cm) thick. Canadian or American pancakes contain a raising agent, usually baking soda, and different proportions of eggs, flour and milk which create a thick batter. However, in Scotland pancakes, known as Scotch pancakes or drop scones in the rest of Britain, are more like the American variation and are served as such (see below). British pancakes are similar to the French crêpes, and Italian crespelle, but are not "lacy" in appearance.

When baked instead of fried, this batter rises (depite having no raising agents – it rises because the air beaten into the batter expands) and is known as Yorkshire pudding. These pancakes may be eaten sweet with the traditional topping of lemon juice and sugar, or wrapped around savoury stuffings and eaten as a main course. It may form some bubbles during cooking, which result in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. The batter is quite runny and forms a thin layer on the bottom of the frying pan when the pan is tilted.

British pancakes have three key ingredients: plain flour, eggs and milk. .
.
.

The oldest surviving recipe in the English language dates from the 15th century. The batter of the Ethiopian injera is left to ferment in order to achieve a similar effect. In some countries, such as Egypt, Canada and the United States, pancakes contain a raising agent, such as baking soda or yeast. and potato pancakes are also popular in various European countries, such as Germany and Poland.

Most types of pancake batter contain some kind of flour, most commonly wheat flour, or buckwheat flour, and a liquid ingredient, such as water, milk, or ale, although pancakes are sometimes made with cornmeal in the U.S. Pancakes can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce or condiment. A pancake is a batter cake fried in a pan or on a griddle with oil or butter.