What’s your unique vocabulary?Emma Kumer/ tasteofhome.com
When I’m thirsty at the office, I take a stroll over to the bubbler. What’s that, you ask? A drinking fountain, of course—if you live in the Midwest, or more specifically, in Wisconsin.
Even as the Internet connects people more and more, we still have unique vocabularies depending on where we live in the U.S. And that’s especially true when we’re talking about food! What you call certain staple dishes says everything about where you grew up (or where you live now).
So can we guess where you’re from based on these regional food words? Let’s find out!
Not related to food, say these 9 sayings and we’ll be able to tell you where you grew up.
Pancakes, Anyone?Emma Kumer/ tasteofhome.com
Most people call ’em pancakes, but there are tons of names for this classic breakfast item.
Flapjacks. We know this is an old term, since it appeared in Shakespeare’s Pericles, Prince of Tyre. Today, people in Michigan still use the term (ever been to the famous Flap Jack Shack?). The “flap” half of the name comes from the verb “flip,” but the second half, found in words like blackjack, lumberjack, or apple jacks, remains a mystery.
Griddle cakes or hotcakes. You’re likely from the south if you call ’em this. Northerners might never have heard these terms, but they’re so mainstream that McDonalds’ website refers to the popular breakfast menu item as “hotcakes with butter.”
Johnnycake. Officially, a johnnycake is a flatbread made from cornmeal, but people in the Carolinas and parts of New England use it for plain ol’ buttermilk pancakes, too.
Hoe cakes. Used in parts of Georgia, this moniker came from an old cooking method: Field workers used their hoes as makeshift griddles to fry up some cakes.
Some people also call them silver dollars, which is just a name for those mini pancakes roughly the size of the large American silver dollar coin. We might not use the coins anymore, but don’t worry: silver dollar pancakes are still as popular as ever! You can make them by reducing your batter to tablespoon-sized dollops on the griddle, or follow a pared-down recipe like this one.