Pancakes!

Have some pancake info:
Pancakes turn up all over the world in various forms. Here in England, we have our annual ritual of tossing them out of frying-pans for one reason or another! In Russia they turn up as blinis, made with yeast and served topped with soured cream and caviar. The Jews have blinzes, the nicest of which are those stuffed with cream cheese and cinnamon, folded into parcels, then crisply fried. The Chinese make theirs into little parcels called won-tons or crunchy rolls stuffed with vegetables. In Brittany almost every other eating-place is a creperie, or pancake-shop, where their galettes and crepes can accommodate an apparently limitless selection of ingredients, both sweet and savoury. What we can agree on though is that they are all wonderful!

AcidHell2 said:
crepe is supper thin, english pancakes are thicker than crepes and american pancakes are extremely thick. All are great, just different texture.
Click to expand...

I've never heard any conclusive proof of what makes the difference between a crepe and a pancake. I've understood crepe is just simply French for pancake.
American Pancakes and Bannocks are pretty similar in thickness but taste different.
I call my pancakes (which I make very thin, as it's the best way to have them) pancakes because I'm British.
 
Crepe should be almost see through(Lacey effect as silk discribes it) English pancakes aren't nearly that things.and form dark spots. American pancakes are like 5times the thickness of ours, as they use a raising agent, which are basically Scottish drop scones.
 
Last edited:
AcidHell2 said:
Crepe should be almost see through, English pancakes aren't nearly that thin. American pancakes are like 5times the thickness of ours.
Click to expand...

Whilst I accept that American pancakes are huge, I believe British pancakes aren't a set thickness and can be akin to the thinness of a 'crepe' but also a fair bit thicker. Whilst, 'crepes' are always to be thin.
 
Ahleckz said:
Whilst I accept that American pancakes are huge, I believe British pancakes aren't a set thickness and can be akin to the thinness of a 'crepe' but also a fair bit thicker. Whilst, 'crepes' are always to be thin.
Click to expand...



United Kingdom
English pancakes have three key ingredients: plain flour, eggs, and milk. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes, and Italian crespelle, but are not "lacy" in appearance

American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are pancakes which contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter

French
A crêpe (English pronunciation: /ˈkrɛp/[1], French: [kʁɛp]) is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish, and they are also increasingly popular in North America and South America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
 
I can't believe people ruin such a fantastic food by plonking on something as disgusting as nutella :(

lemon + sugar or golden syrup is the only way to take your pancakes!

oh and american pancakes = tasteless crap, english pancakes = omnomnom
 
You must log in or register to reply here.
Back
Top Bottom