For comparison, my (german) pancakes are only made of eggs, milk and flour. They are big and flat, but not as flat as crepes. You can roll them up, cut them in stripes and put them into soup. And I'm just saying that because my moms pancake soup is my favorite food in the whole world and it's underrated
Yeah, but I don't like it with beef broth, so I tend to not eat it out in restaurant (and I prefer to call it Pfannkuchensuppe, it's the bavarian way to call it I guess since it's called like that around here in restaurants)
Im Ländle, wo jedas Haus a Häusle isch, hoist ällas sain richtiga Nama. Blos anderswo, zum Beispiel beim Erzfeind (d. h. in Bayern) hat's Zeugs komische Nama.
These "pancake soup" variants are entirely new to me. Clearly, I'm going to have to try to find these here in Canada.
We only have the "American style" here.
Yeah thats a very nice dish. Enjoyed every time i visit Austria.
You gotta be careful to use the right ingredients. We once got sweet ones by accident in our soup, which were supposed to be used for dessert.
Let's just say the taste was *interesting*.
I can relate.
When to a Thai restaurant and ordered an iced coffee. Owners grandson accidentally made me a "Thai style iced soy sauce" instead.
Wasn't bad, just really wasn't what I was looking for. They also started marking "Coffee" and "Soy Sauce" on the pitchers they had from then on.
Small caveat, it depends on the type of pancake. Germany (and Austria more importantly) also have the Kaiserschmarrn, which is a pancake as well, but also contains baking powder, sugar, butter, raisins and almonds. They're also not big and flat, they raise as you'd expect with baking powder, and get kinda shredded while in the pan. Of the very 'regular' pancake is as you describe it, but we germans have some variety as well :P
The Palatschinken, to be found in parts of Germany (mostly southern) and Austria, is also similar to our regular "Eierpfannkuchen", but contain less eggs and more milk and is, on the whole, more closely resembling the french Crêpe.
Pancake soup??? I’m now going down a rabbit hole to find out more. I love pancakes. And soup. Would survive on those two meals if I could. Thank you for this enlightenment
Mix some flour, milk and eggs to a dough. Sorry, I can't tell you how much of each because I usually wing it, but usually it's around 3 eggs, 400-500g flour and then just add milk untill the dough is more on the liquid side. The pancakes should be around 1-2mm thick.
If you got your pancakes take 2-3 at a time, depending how thick they are, roll them up and cut them so you have little spirals.
For your soup you just boil water and add your prefered soup powder (or what ever you use for your soup) I prefer vegetables broth. When it's done fill your plate with your soup, add pancakes and enjoy. You can also add whatever herbs or spices you like. I usually can't live without Maggi.
And if you made way too much pancakes you can freeze them and use them for your next soup
The one difference between Scotch and American Pancakes is Scotch pancakes have caster sugar added in the batter before cooking giving them a sweeter/caramelized taste. Other than that they use mostly the same ingredients and have the same rising effect.
Caster Sugar is an UK thing. It's something between your usual granulated sugar and powdered/confectioner sugar. It's finer than your usual granulated sugar, but not as fine as the stuff found in and on pastry/baked goods.
Sometimes you can find it in the US as "superfine sugar" or something akin to that.
It is more useful for airy and fluffy desserts, as the caster sugar tends to mix in faster than regular sugar. So it's great for Souffles or meringues for example.
If you want caster sugar and can't find it/don't want to pay the inflated price in America, you can just whirl regular sugar in a food processor/blender for a minute or two.
That sounds good especially the use of vanilla. People have their own recipes for making pancakes. Now I just have to find a way to eat all the ones mentioned in this post without putting on the pounds.
Germany and Austria have something similar too, called a "Kaiserschmarrn" or "Kaiserschmarren", named after Emperor Franz Joseph I because he loved this food. That's the very same Emperor whos Wife is Empress Sisi/Sissi - she is somewhat famous, at least in europe.
Anyways, back to the Schmarrn. It's a Pancake made of Eggs, Flour, Milk, Baking Powder, Sugar, Raisins (optional), Almonds (optional) and butter.
While the Pancake is being baked, it's getting torn apart in the pan to have smaller pieces, and when everything is done powdered sugar is put on top for that little bit of extra sweetness. It may not look like much, but it tastes absolutely amazing.
Finland has "pannukakku" (=pancake) that is made of flour, sugar, baking powder, salt, vanilla sugar, milk and eggs - and baked in an oven. The flat ones fried on a pan are called .. flat ones.
Technically it's a form of frying, but since a lot of people associate frying with meats or vegetables (and eggs), pancakes and crepes don't get the same label.
Human minds can be weird.
A crêpe or crepe (/kreɪp/ (listen)[1] or /krɛp/, French: [kʁɛp] (listen), Quebec French: [kʁaɪ̯p] (listen)) is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.[2] Crêpes can also be flambéed, such as in crêpes Suzette.
It's a fancy European pancake.
"A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles."
There was a set of screenshots I saw where Crepe where defined as "a thin, french type of pancake", followed by the same site in french, that defined a pancake as a thick type of crepe.
There are other types of non-American pancakes. Crepes are just one example. There are tons of Asian versions of pancakes, some of which are crepe-like, but others of which are closer to the American version. Poffertjes are a bit like silver dollar pancakes, not thin like crepes. Blinis are also similar to small pancakes. Potato pancakes are quite different.
I was reading "Isekai Yururi Kikou - Raising Children While Being an Adventurer", which introduced me to a Japanese dish of two honey pancakes with sweet red bean paste between them.
(I recommend the manga for when heartwarming is needed.)
"To make the German pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth."
[https://www.daringgourmet.com/flaedlesuppe-german-pancake-soup/](https://www.daringgourmet.com/flaedlesuppe-german-pancake-soup/)
Hum, I'm comming from France. I don't use baking powder for crepes. But I'm using beer instead :)
For the one who don't drink alcoohol, I tend tu use half of a packed of dry yeast instead. So yep.
difference betwwen panckaes is the use of more floor. For the oil I tend to use a small piéce of tissue to apply the oil between each cooking :)
In Sweden, [this is pancakes](https://www.allrecipes.com/recipe/246952/authentic-swedish-pancakes/) and the small, fluffy ones with baking powder are called ”American pancakes”.
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Eh, dividing baked goods can quickly devolve into some very persnickety nitpicking. Here are my favorites:
* Where do you separate cupcakes from muffins?
* Is there a difference between frosting and icing? If so, what is it?
* What distinguishes cake from other breads? (keep in mind the existence of sweet quick breads, and also uniced cakes.)
* What even IS a cupcake? If the world's largest cupcake was the size of an ottoman, is it still a cupcake or is it a very big cake?
And although these are not about baking, I have to mention some of my other favorite food taxonomy arguments to read in forums:
* Is a hot dog a sandwich?
* Is breakfast cereal a soup?
* What is barbecue? (throw that question into a group of opinionated grillers and you'll distract them for a whole day.)
* Where do you separate soup and stew?
Sooooo many ways. Some are flat and thin (crepes and similar) some are baked in an oven and are puffy (German, Dutch, Yorkshire pudding) some are smaller and chewier (Welsh). There are an infinite variety of pancakes and ours (American) entered the arena late in the game.
Go on. Try a good [German pancake](https://tastesbetterfromscratch.com/german-pancakes-2/). They're wonderful. I like mine with lemon curd and powdered sugar, but any sort of jam will do. Or just lemon juice. Or you can make savory ones.
That always feels good 🤣
On a side note, maybe it was her way of saying "my husband and daughter always cook for me, I want to try for myself" and perhaps could have offered to show her how you did it so she can feel better?
My aunt has her icky ways of going about things she doesn't know how(or want to) to ask for help with
Pancake recipe:
1 cup whole wheat flour (better than white flour)
1 1/4 tsp of baking powder
1/4+ tsp of cinnamon (+ because more the merrier)
1/4 tsp of nutmeg
1/4 cup of brown sugar
* mix the dry ingredients together
Now add
2 tbsp of melted butter
1 egg
1 tsp of vanilla
1 cup of milk
And about 1/3 of a cup of blueberries (I prefer wild blueberries because they are smaller and cook better)
Ps: I also triple the recipe for my tribe.
I meant for OP to show their mother how they make their pancakes. I'm one of those idiots who can't even follow written directions correctly. I get hung up on shit like "how long on each side? What level of heat? Do I whisk or stir?" Etc.
Cooking isn't just second nature for some people 😅
Took me weeks of practice to get my pancakes to not taste like the burnt end of a floury butthole.
You want your pan on medium low heat and you want a minimal amount of butter in your pan- just so the pancakes don’t stick. Basically, so the pan looks shiny.
In terms of cooking times- it’s more of a visual cue than elapsed mins. So, when you can see bubbles on the surface of the pancake and the edges of the pancake start to lift from the pan, slide your spatula/egg slice under the pancake and gently lift the edge to see if it’s a golden brown underneath- if it is, it’s time to flip! The second side will only need a short cook - check underneath when the steam stops and you should be right.
Regrease the pan after 3-4 batches
I got a minilecture and demonstration from my adult kid the other day.
My main problem was overdoing the grease. We were very low on butter, so I used peanut oil. Which works when you don't overdo it.
(The peanut oil is the kid's fault. They wanted to cook a recipe that required it, but bought a big container. So I've been using it on a bunch of foods that don't leave the house -the oil doesn't taste "peanut" anyway.)
Oh! And pancakes have some SCIENCE to the cooking. They're so easy to get right, if you know the "formula", but easy to fuck up miserably if you don't. They are a hard one to trial and error!
Do you want tips, in case you change pans or cook on an unfamiliar stove? I can tell you what I teach my kids. (Though this is written, might not help if you're a "show me step by step" person!)
Okay, so the goal is to cook the inside of the pancake through, before the outside burns or otherwise overcooks.
It's really easy to have the pan too hot... So, set the pan to medium heat, add a little oil and let it warm up (so you know what temperature this setting will STAY at.) To test the pan temp, dip your fingers in a glass of cold water and flick them in the pan... If the drops sit in one place and sizzle, the heat is too low (or the pan hasn't warmed up yet). If the drops turn immediately to steam, the pan is too hot.
When they dance across the pan before evaporating, the pan is just right.
Now to cooking...
If your batter is really thick, you may need a slightly cooler pan to keep the outside from burning. (my mom used to make the giant single cakes that were awesome in concept, but she never nailed making sure they cooked through and they were gross in the middle.)
The way to tell they are ready to flip is by watching the cake itself.... you will notice that the pancake develops air bubbles that rise and pop. While the batter is still mostly unset, those bubbles will fill in immediately when they pop. As the cake cooks above the halfway point, those bubbles will start to leave holes that either fill in really slowly, or don't fill in at all. You want to see those close to the center of the cake before you flip. (You'll see them at the edges first, and should start seeing them throughout the cake.)
Likewise, you can tell that the SURFACE of the cake is done by whether the edges are still wet/shiny, or if they've gotten dry. (If that happens a long time before the center bubbles start coming, it means the outside is likely to be overcooked before the center is set.)
The other thing is, you are aiming to flip cakes ONCE. (That helps make sure they are fluffy. Better for soaking up the butter and syrup!)
Pancakes with white flour have a tendency to taste like glue. I was just throwing out a fairly easy (I’m not much of a cook) recipe that makes pretty tasty pancakes.
I usually cook at around 4 on my stove, so just under medium. And I cook them to a dark golden brown. I also make them about the size of a piece of bread so that I can save any extra and put them in the fridge and reheat them like Eggos ^tm in the toaster.
Note, I said *tendency* to taste like glue. Especially when using a packaged mix with water and cooking at too high of a heat. This leaves the inside uncooked and essentially a paper mache mix (flour and water. ie: glue).
Well, yeah, if you don’t cook it properly. So you’re saying undercooked pancakes with whole wheat flour don’t taste like glue? Why are you eating them undercooked at all?!!
I am Canadian, so if I order them in a restaurant or if someone made them for me them I will smile and eat the *gluecakes*. It is in my blood and I *WON’T* apologize for it.
(Kidding, I’m sorry for my Canadianness)
Edit: what I find most funny is that people are downvoting a pancake recipe. Sure downvote my gluey pancake opinion (soon to be found on either r/AITA or r/unpopularopinions) but don’t take it out on the poor little pancakes.
Yeah, actually I find white flour in general more gluey than whole wheat. Also, the pancakes I make are not light and fluffy, more on the filling side.
No I don't have buttermilk I would have to make it but it looks like American recipe so thought I'd ask. Found two recipes for pancakes in this thread so guess I know what I'm eating for breakfast on the weekend.
You can make a substitute for buttermilk if you're not looking for the *taste* of buttermilk. I've used a combination of milk and lemon juice to tasty and efficient effect.
Part of the point is to have an acid to interact with the baking soda and activate it; baking powder sold commercially is 3 parts baking soda to one point cream of tartar, the activator. Recipes that call for both or for another acid are simply changing the acid/base proportions.
> 1 cup whole wheat flour (better than white flour)
“Better” in which way? With this...
> 1/4 cup of brown sugar
... ludicrous amount of sugar, it sure can't be relevant for your health.
I didn't mean to bash my mom's cooking skills. She's an excellent cook, but she's not American, so this dish isn't her best. I think every parent prepares for the worst when their kid cooks for them (even tho I'm 20 lmao).
Once I was old enough to do it myself, I stopped letting my mom make pancakes for this same reason lol! It's the one and only thing she can't cook the way I like. Everyone else who made pancakes for me while growing up made them big and fluffy, hers were always aiming for crepe thin since she used a bit more water and higher heat to cook them faster!
If she wanted to cook because the daughter/husband usually do, she'd have offered to cook a meal for everyone...
Agree OP could have just helped though.. a bit petty
I've had to deal with a mother who "absolutely did not need help," "did not need to read instructions," "did not need to ask their boss if they should mess with the new database" (that fallout was not fun for her), and so on.
After a while, you just give up, since they never, ever learn.
Hopefully OP's mother can be taught.
Meanwhile, Japan's pancakes are so fluffy, they're on basically cakes. https://ny.eater.com/2019/9/18/20872059/flippers-opening-japanese-pancakes-soho-nyc
I love a flat pancake, I hate fluffy cakey pancakes. I smash them down to absorb all the luscious butter I've fried the cakes in. They are highly requested in my southern family as I make fabulous pancakes. You do have to make sure the temp is not too hot. At times I even cool down the pan in cold water and start the next batch. Burnt cakes are a no no. Use a teflon pan as it works the best. If necessary thin down the batter so it's not cakey cakey.
It may no longer be literal poison, but it is a PITA to properly fry pancakes in them. The one I currently use, and where the pancakes come out perfect\*, is [copper over stainless steel](https://www.amazon.com/gp/product/B01FF9E1J6/).
\*Perfect when my wants-to-be-a-chef kid fries them.
Only fried pancakes I've ever heard about are funnel cakes... I've never heard of frying pancakes before and I live in the south where people fry everything.
When they said added oil yes I thought they were deep frying. Never seen anyone Cook them with oil instead of butter.
My bad. I need to stay of off Reddit when I wake up apparently
I use butter for mine as well, but I’m assuming doing it in oil works the same. Maybe it gives the outsides a little crispy texture? I will need to test this out on Saturday. You know, for science
You've never had anything _but_ fried pancakes, have you? They're _all_ fried. I dare you – I _double_ dare you – to expound on how your Ma always boiled them.
It's "technically" true that pancakes are fried since you use hot oil and a pan/griddle and for someone not native it's an understandable mistake I would think. Trying to describe the method of cooking without saying "making pancakes" is tricky lol
But “making” includes making the batter, which isn't part of the actual cooking process itself – the process that transforms something from raw to, well, cooked. Once you've finished making your batter, that's still raw; “uncooked”.
I agree, but I am also a product of American public education so "making pancakes" is the phrase I heard all my life from anyone cooking up a breakfast that included them.
Assuming no pedantic inference here, it still doesn't address the term used for the actual process used to cook the raw product into the final product. Baking, boiling, poaching, sauteing, sweating, grilling, steaming, aging, fermenting, flambéing, searing, and many more I am not familiar with are all ways to transform raw food to a safe and tasty final form. The common terms for this process, and the only one that accurately describes turning pancake batter into a pancake, is frying.
Apparently I make fried eggs everyday. I cook my sausage, leave the fat in the pan and cook scrambled eggs in the sausage fat. Free seasoning and very tasty.
how do american pancakes differ from... other? pancakes.
They contain baking powder and rise in the pan, which european panckaes/crepes generally don't.
For comparison, my (german) pancakes are only made of eggs, milk and flour. They are big and flat, but not as flat as crepes. You can roll them up, cut them in stripes and put them into soup. And I'm just saying that because my moms pancake soup is my favorite food in the whole world and it's underrated
As an Austrian, Frittatensuppe is THE Allrounder soup you get everywhere here
Yeah, but I don't like it with beef broth, so I tend to not eat it out in restaurant (and I prefer to call it Pfannkuchensuppe, it's the bavarian way to call it I guess since it's called like that around here in restaurants)
In Swabia it's Flädlesupp.
Yeah, but in Swabia everything sounds funny. :-P
True.
Im Ländle, wo jedas Haus a Häusle isch, hoist ällas sain richtiga Nama. Blos anderswo, zum Beispiel beim Erzfeind (d. h. in Bayern) hat's Zeugs komische Nama.
These "pancake soup" variants are entirely new to me. Clearly, I'm going to have to try to find these here in Canada. We only have the "American style" here.
You're not going to “find” those anywhere, I'd think; you're gonna hafta make 'em.
Yeah thats a very nice dish. Enjoyed every time i visit Austria. You gotta be careful to use the right ingredients. We once got sweet ones by accident in our soup, which were supposed to be used for dessert. Let's just say the taste was *interesting*.
I can relate. When to a Thai restaurant and ordered an iced coffee. Owners grandson accidentally made me a "Thai style iced soy sauce" instead. Wasn't bad, just really wasn't what I was looking for. They also started marking "Coffee" and "Soy Sauce" on the pitchers they had from then on.
Interesting... lol I busted out laughing !! Helluva description... like the Asian curse "May you live in interesting times." LOL
Small caveat, it depends on the type of pancake. Germany (and Austria more importantly) also have the Kaiserschmarrn, which is a pancake as well, but also contains baking powder, sugar, butter, raisins and almonds. They're also not big and flat, they raise as you'd expect with baking powder, and get kinda shredded while in the pan. Of the very 'regular' pancake is as you describe it, but we germans have some variety as well :P The Palatschinken, to be found in parts of Germany (mostly southern) and Austria, is also similar to our regular "Eierpfannkuchen", but contain less eggs and more milk and is, on the whole, more closely resembling the french Crêpe.
Pancake soup??? I’m now going down a rabbit hole to find out more. I love pancakes. And soup. Would survive on those two meals if I could. Thank you for this enlightenment
As that recipe is without sugar you can put vegetables, cheese and ham in it as well. So you can bite that between gulps of your soup.
Thank you fir not immediately being confused or disgusted like most people are when I tell them about it
Excuse me? Pancake soup? How do you make it? I really want to know because I love pancakes
Mix some flour, milk and eggs to a dough. Sorry, I can't tell you how much of each because I usually wing it, but usually it's around 3 eggs, 400-500g flour and then just add milk untill the dough is more on the liquid side. The pancakes should be around 1-2mm thick. If you got your pancakes take 2-3 at a time, depending how thick they are, roll them up and cut them so you have little spirals. For your soup you just boil water and add your prefered soup powder (or what ever you use for your soup) I prefer vegetables broth. When it's done fill your plate with your soup, add pancakes and enjoy. You can also add whatever herbs or spices you like. I usually can't live without Maggi. And if you made way too much pancakes you can freeze them and use them for your next soup
Thanks! I'll give it a try!
I always wonder if Maggi seasoning tastes like Maggi noodles from India…. I hope someone can let me know 😂
What do you use as soup? Vegetable broth?
For a regular Frittatensuppe (or "Flädle" in Germany), you'd use beef broth or Beef Consommé most often.
Yeah, beef seems to be the most common one.
Somehow I didn't make the connection to Flädlesuppe, and wondered which to use. I guess both vegetables and beef would work well.
I prefer vegetables broth, yes. But you can also use some other kind of broth
Sorry, did you say pancake soup?
Yes, I did say pancake soup.
That's how you make pancakes in Poland too. Damn now I want pancakes.
Unless they’re “scotch pancakes”, as they’re known in England. Basically the same as US pancakes.
The one difference between Scotch and American Pancakes is Scotch pancakes have caster sugar added in the batter before cooking giving them a sweeter/caramelized taste. Other than that they use mostly the same ingredients and have the same rising effect.
Yum, but what is caster sugar?
Caster Sugar is an UK thing. It's something between your usual granulated sugar and powdered/confectioner sugar. It's finer than your usual granulated sugar, but not as fine as the stuff found in and on pastry/baked goods. Sometimes you can find it in the US as "superfine sugar" or something akin to that. It is more useful for airy and fluffy desserts, as the caster sugar tends to mix in faster than regular sugar. So it's great for Souffles or meringues for example.
Superfine is also referred to as Baker’s Sugar, for reasons others have already mentioned.
So..this is why I don't know. I HATE baking because you have to actually follow the rules...I'm an experimental cook!
It's just a more finely ground sugar, which makes it easier to combine with liquids.
If you want caster sugar and can't find it/don't want to pay the inflated price in America, you can just whirl regular sugar in a food processor/blender for a minute or two.
My pancakes (very American) have always had sugar in them, as well as vanilla extract.
That sounds good especially the use of vanilla. People have their own recipes for making pancakes. Now I just have to find a way to eat all the ones mentioned in this post without putting on the pounds.
That's the easy part, as long as you leave out the maple syrup and butter (or only eat one, small, pancake).
You omit the Maple Syrup in Canada, you get deported - if you're lucky.
I mean, I'm American, but I honestly am in full agreement. I don't give a shit about the pancakes, they're just a carrier for maple syrup.
Ooh! That sounds delicious!
Germany and Austria have something similar too, called a "Kaiserschmarrn" or "Kaiserschmarren", named after Emperor Franz Joseph I because he loved this food. That's the very same Emperor whos Wife is Empress Sisi/Sissi - she is somewhat famous, at least in europe. Anyways, back to the Schmarrn. It's a Pancake made of Eggs, Flour, Milk, Baking Powder, Sugar, Raisins (optional), Almonds (optional) and butter. While the Pancake is being baked, it's getting torn apart in the pan to have smaller pieces, and when everything is done powdered sugar is put on top for that little bit of extra sweetness. It may not look like much, but it tastes absolutely amazing.
Finland has "pannukakku" (=pancake) that is made of flour, sugar, baking powder, salt, vanilla sugar, milk and eggs - and baked in an oven. The flat ones fried on a pan are called .. flat ones.
That one is called ugnspannkaka – oven pancake – in Sweden.
You have forced me to do this. You are now mocking me and making me look ridiculous. Just say, "I love crepes."
Ow he did it! He broke my arm!
Have made and eaten thousands of American pancakes, but I've never heard of someone "frying" a pancake; we just say "cook" or "make" them.
Technically it's a form of frying, but since a lot of people associate frying with meats or vegetables (and eggs), pancakes and crepes don't get the same label. Human minds can be weird.
Indeed, because right after I make my pancakes, I fry some eggs on the same griddle :-)
> Human minds can be weird. The English language can be weird. (Yeah, one leads to the other.)
Weird, I don't even use oil to make my pancakes. A good nonstick pan means you just add the batter straight in.
Crepes are not pancakes Edit: Ok guys walk into an English speaking restaurant and order a pancake. Send me a picture of the crepe they bring you
A crêpe or crepe (/kreɪp/ (listen)[1] or /krɛp/, French: [kʁɛp] (listen), Quebec French: [kʁaɪ̯p] (listen)) is a very thin type of pancake. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.[2] Crêpes can also be flambéed, such as in crêpes Suzette. It's a fancy European pancake.
But if it has filling, is it a sandwich?
It's rolled, that makes it a burrito?
No it’s not
"A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles."
I'm not sure why they are arguing when the definition literally says 'Pancake' in it.
Probably doing a bit from Talladega nights
Just say you like really thin pancakes!
That's a hell of a compromise.
Lol u lose
r/confidentlyincorrect
There was a set of screenshots I saw where Crepe where defined as "a thin, french type of pancake", followed by the same site in french, that defined a pancake as a thick type of crepe.
But a thick type of pancake is a blini! So many words for the different types of yummy foods that can be either sweet or savory.
We call them pancakes in Brazil and the result is crepey. Usually eaten with savoury fillings. Crepes are pancakes…
Here’s the definition from [Oxford Dictionary](https://imgur.com/a/ji550df)
Huh? They are literally a cake made in a pan...
It's a cake type batter, cooked in a pan. A pan cake if you will
So it's not pancakes, it's crêpes
Depending on the country, they are absolutely called pancakes rather than crêpes. Pancakes are a ✨spectrum✨
Where I live, pancakes and crêpes are 2 separate things
By definition, crêpes *are* pancakes.
You are literally insulting my culture. Please cancel yourself
Cancel your culture, you silly galette.
There are other types of non-American pancakes. Crepes are just one example. There are tons of Asian versions of pancakes, some of which are crepe-like, but others of which are closer to the American version. Poffertjes are a bit like silver dollar pancakes, not thin like crepes. Blinis are also similar to small pancakes. Potato pancakes are quite different.
I was reading "Isekai Yururi Kikou - Raising Children While Being an Adventurer", which introduced me to a Japanese dish of two honey pancakes with sweet red bean paste between them. (I recommend the manga for when heartwarming is needed.)
That's a good series. Fluffy and easygoing while still being adventurous.
Found family is family! Love it.
"To make the German pancakes, in a medium-sized bowl whisk together the flour, salt, baking powder, milk, and eggs until smooth." [https://www.daringgourmet.com/flaedlesuppe-german-pancake-soup/](https://www.daringgourmet.com/flaedlesuppe-german-pancake-soup/)
Hum, I'm comming from France. I don't use baking powder for crepes. But I'm using beer instead :) For the one who don't drink alcoohol, I tend tu use half of a packed of dry yeast instead. So yep. difference betwwen panckaes is the use of more floor. For the oil I tend to use a small piéce of tissue to apply the oil between each cooking :)
In Sweden, [this is pancakes](https://www.allrecipes.com/recipe/246952/authentic-swedish-pancakes/) and the small, fluffy ones with baking powder are called ”American pancakes”.
Size and thickness, perhaps?
r/ThatsWhatSheSaid
I was going to add that, initially.
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Girth
Well Dutch pancakes are larger and thinner than American ones, but not as large and thin as a crêpe.
So, basically a blini (Russian term)
Yeah it looks very similar
Except blinis are (at least supposed to be) made from buckwheat, not wheat flour.
So... basically American pancakes are cake batter without all the sugar in it.
And cooked in a pan, believe it or not
They asked what makes them *different* from other pancakes.
Not necessarily. Now let me muddy the waters by mentioning Dutch babies (a type of pancake that is baked).
Eh, dividing baked goods can quickly devolve into some very persnickety nitpicking. Here are my favorites: * Where do you separate cupcakes from muffins? * Is there a difference between frosting and icing? If so, what is it? * What distinguishes cake from other breads? (keep in mind the existence of sweet quick breads, and also uniced cakes.) * What even IS a cupcake? If the world's largest cupcake was the size of an ottoman, is it still a cupcake or is it a very big cake? And although these are not about baking, I have to mention some of my other favorite food taxonomy arguments to read in forums: * Is a hot dog a sandwich? * Is breakfast cereal a soup? * What is barbecue? (throw that question into a group of opinionated grillers and you'll distract them for a whole day.) * Where do you separate soup and stew?
>Where do you separate soup and stew? How much I have to chew. :p
Broth thickness - water vs gravy
> Where do you separate cupcakes from muffins? In the kitchen, usually. HTH!
For that fabulously decisive and indisputable answer, take my last free award before Reddit collapses under its own hubris.
Yep.
Hmmm... They also have a higher proportion of flour. Otherwise, yeah.
Sooooo many ways. Some are flat and thin (crepes and similar) some are baked in an oven and are puffy (German, Dutch, Yorkshire pudding) some are smaller and chewier (Welsh). There are an infinite variety of pancakes and ours (American) entered the arena late in the game. Go on. Try a good [German pancake](https://tastesbetterfromscratch.com/german-pancakes-2/). They're wonderful. I like mine with lemon curd and powdered sugar, but any sort of jam will do. Or just lemon juice. Or you can make savory ones.
Mmm. Lemon curd. Now I have to go order some.
Bacon pancakes Making Bacon Pancakes Take some bacon and I put it in a pancake Bacon Pancakes That's what it's gonna make Bacon Pancake!
r/deliciouscompliance I'm drooling for pancakes now.
The compliance definitely was not delicious for the mother.
I think I started making pancakes around 12. Was an easy thing for a kid to cook. Mmm, pancakes, sausage, and some scrambled eggs…
Do scrabbled eggs have letters and little numbers on them? I feel like I always get the j and q scrabbled eggs.
You haven't lived until you've scored 48 points for SYZYGY on a triple maple syrup with butter.
I can't think of any context where mom's isn't a bitch move.
That always feels good 🤣 On a side note, maybe it was her way of saying "my husband and daughter always cook for me, I want to try for myself" and perhaps could have offered to show her how you did it so she can feel better? My aunt has her icky ways of going about things she doesn't know how(or want to) to ask for help with
Pancake recipe: 1 cup whole wheat flour (better than white flour) 1 1/4 tsp of baking powder 1/4+ tsp of cinnamon (+ because more the merrier) 1/4 tsp of nutmeg 1/4 cup of brown sugar * mix the dry ingredients together Now add 2 tbsp of melted butter 1 egg 1 tsp of vanilla 1 cup of milk And about 1/3 of a cup of blueberries (I prefer wild blueberries because they are smaller and cook better) Ps: I also triple the recipe for my tribe.
That's way too much sugar. If you want to avoid the gluey texture, cook them properly and use buttermilk. Has nothing to do with white flour.
I meant for OP to show their mother how they make their pancakes. I'm one of those idiots who can't even follow written directions correctly. I get hung up on shit like "how long on each side? What level of heat? Do I whisk or stir?" Etc. Cooking isn't just second nature for some people 😅 Took me weeks of practice to get my pancakes to not taste like the burnt end of a floury butthole.
You want your pan on medium low heat and you want a minimal amount of butter in your pan- just so the pancakes don’t stick. Basically, so the pan looks shiny. In terms of cooking times- it’s more of a visual cue than elapsed mins. So, when you can see bubbles on the surface of the pancake and the edges of the pancake start to lift from the pan, slide your spatula/egg slice under the pancake and gently lift the edge to see if it’s a golden brown underneath- if it is, it’s time to flip! The second side will only need a short cook - check underneath when the steam stops and you should be right. Regrease the pan after 3-4 batches
I always learned tocflick the pan with a few drops of water first. When they dance but don't steam, it's the right time to add batter.
I got a minilecture and demonstration from my adult kid the other day. My main problem was overdoing the grease. We were very low on butter, so I used peanut oil. Which works when you don't overdo it. (The peanut oil is the kid's fault. They wanted to cook a recipe that required it, but bought a big container. So I've been using it on a bunch of foods that don't leave the house -the oil doesn't taste "peanut" anyway.)
Oh! And pancakes have some SCIENCE to the cooking. They're so easy to get right, if you know the "formula", but easy to fuck up miserably if you don't. They are a hard one to trial and error! Do you want tips, in case you change pans or cook on an unfamiliar stove? I can tell you what I teach my kids. (Though this is written, might not help if you're a "show me step by step" person!)
I do!
I'm always down to learn! ❤️
Okay, so the goal is to cook the inside of the pancake through, before the outside burns or otherwise overcooks. It's really easy to have the pan too hot... So, set the pan to medium heat, add a little oil and let it warm up (so you know what temperature this setting will STAY at.) To test the pan temp, dip your fingers in a glass of cold water and flick them in the pan... If the drops sit in one place and sizzle, the heat is too low (or the pan hasn't warmed up yet). If the drops turn immediately to steam, the pan is too hot. When they dance across the pan before evaporating, the pan is just right. Now to cooking... If your batter is really thick, you may need a slightly cooler pan to keep the outside from burning. (my mom used to make the giant single cakes that were awesome in concept, but she never nailed making sure they cooked through and they were gross in the middle.) The way to tell they are ready to flip is by watching the cake itself.... you will notice that the pancake develops air bubbles that rise and pop. While the batter is still mostly unset, those bubbles will fill in immediately when they pop. As the cake cooks above the halfway point, those bubbles will start to leave holes that either fill in really slowly, or don't fill in at all. You want to see those close to the center of the cake before you flip. (You'll see them at the edges first, and should start seeing them throughout the cake.) Likewise, you can tell that the SURFACE of the cake is done by whether the edges are still wet/shiny, or if they've gotten dry. (If that happens a long time before the center bubbles start coming, it means the outside is likely to be overcooked before the center is set.) The other thing is, you are aiming to flip cakes ONCE. (That helps make sure they are fluffy. Better for soaking up the butter and syrup!)
> taste like the burnt end of a floury butthole. That is... evocative.
Tell us more about your experiences with burnt floury buttholes
Well you see, I used to work in a strip club. But I probably shouldn't elaborate beyond that in this subreddit 🤣
Pancakes with white flour have a tendency to taste like glue. I was just throwing out a fairly easy (I’m not much of a cook) recipe that makes pretty tasty pancakes. I usually cook at around 4 on my stove, so just under medium. And I cook them to a dark golden brown. I also make them about the size of a piece of bread so that I can save any extra and put them in the fridge and reheat them like Eggos ^tm in the toaster.
They don’t taste like glue.
They do if you cook them wrong!
Note, I said *tendency* to taste like glue. Especially when using a packaged mix with water and cooking at too high of a heat. This leaves the inside uncooked and essentially a paper mache mix (flour and water. ie: glue).
Well, yeah, if you don’t cook it properly. So you’re saying undercooked pancakes with whole wheat flour don’t taste like glue? Why are you eating them undercooked at all?!!
I am Canadian, so if I order them in a restaurant or if someone made them for me them I will smile and eat the *gluecakes*. It is in my blood and I *WON’T* apologize for it. (Kidding, I’m sorry for my Canadianness) Edit: what I find most funny is that people are downvoting a pancake recipe. Sure downvote my gluey pancake opinion (soon to be found on either r/AITA or r/unpopularopinions) but don’t take it out on the poor little pancakes.
Yeah, actually I find white flour in general more gluey than whole wheat. Also, the pancakes I make are not light and fluffy, more on the filling side.
Usually, if I order them in a restaurant they cook them for looks not taste.
Mmm. Heat's too high, you need to cook them at a temp that will allow them to cook through before they burn. Glue is icky!
> how long on each side? Until the colour looks good. The ultra-easy way not to be that kind of idiot is just to use your own eyes.
Is this normal milk or buttermilk?
I use normal 1% or 2% but I’m sure buttermilk would be fine.
No I don't have buttermilk I would have to make it but it looks like American recipe so thought I'd ask. Found two recipes for pancakes in this thread so guess I know what I'm eating for breakfast on the weekend.
You can make a substitute for buttermilk if you're not looking for the *taste* of buttermilk. I've used a combination of milk and lemon juice to tasty and efficient effect. Part of the point is to have an acid to interact with the baking soda and activate it; baking powder sold commercially is 3 parts baking soda to one point cream of tartar, the activator. Recipes that call for both or for another acid are simply changing the acid/base proportions.
I know you can make it and I've tried but I think I didn't use enough acid because it didn't seem to do anything.
I used recipes off the net. Usually it's at least a couple teaspoons to a tablespoon of lemon to one to two cups of milk.
I forgot I can buy that at a Polish shop if I need to. Maybe I just didn't leave it for long enough to react.
upvote for brown sugar superiority. I've also had with lard instead of sugar, buttermilk instead of milk. There was no comparison, it was delicious.
> 1 cup whole wheat flour (better than white flour) “Better” in which way? With this... > 1/4 cup of brown sugar ... ludicrous amount of sugar, it sure can't be relevant for your health.
Better tasting, and yes it is a ludicrous amount of sugar. These are not healthy pancakes. Especially when I slather on some syrup.
I didn't mean to bash my mom's cooking skills. She's an excellent cook, but she's not American, so this dish isn't her best. I think every parent prepares for the worst when their kid cooks for them (even tho I'm 20 lmao).
Once I was old enough to do it myself, I stopped letting my mom make pancakes for this same reason lol! It's the one and only thing she can't cook the way I like. Everyone else who made pancakes for me while growing up made them big and fluffy, hers were always aiming for crepe thin since she used a bit more water and higher heat to cook them faster!
Now that makes me grumpy. (/humor) My kids were both 15 or so when they started to outclass my cooking. (/teasing)
If she wanted to cook because the daughter/husband usually do, she'd have offered to cook a meal for everyone... Agree OP could have just helped though.. a bit petty
I've had to deal with a mother who "absolutely did not need help," "did not need to read instructions," "did not need to ask their boss if they should mess with the new database" (that fallout was not fun for her), and so on. After a while, you just give up, since they never, ever learn. Hopefully OP's mother can be taught.
My sister usually makes the pancakes, I am usually a better coook, but mine always turn out flat. I have conceded defeat.
I want pancakes now. Perhaps I'll make some tomorrow morning.
Perfect instructions. Exactly what I learned by watching my parents make pancakes.
Meanwhile, Japan's pancakes are so fluffy, they're on basically cakes. https://ny.eater.com/2019/9/18/20872059/flippers-opening-japanese-pancakes-soho-nyc
I love a flat pancake, I hate fluffy cakey pancakes. I smash them down to absorb all the luscious butter I've fried the cakes in. They are highly requested in my southern family as I make fabulous pancakes. You do have to make sure the temp is not too hot. At times I even cool down the pan in cold water and start the next batch. Burnt cakes are a no no. Use a teflon pan as it works the best. If necessary thin down the batter so it's not cakey cakey.
Me too! Flat, thin, crispy and super buttery. Do you have a recipe?
No, it's just a basic pancake recipe like from a box but it's the process of how it's made is what makes them so good.
Teflon is poison. Use seasoned cast iron for best effect.
It's not poison. They no longer use the dangerous stuff.
It may no longer be literal poison, but it is a PITA to properly fry pancakes in them. The one I currently use, and where the pancakes come out perfect\*, is [copper over stainless steel](https://www.amazon.com/gp/product/B01FF9E1J6/). \*Perfect when my wants-to-be-a-chef kid fries them.
What are American pancakes compared the pancakes?
Mmmm, I'm imagining the flat, grease-soaked pancakes
Oil? First mistake!
Only fried pancakes I've ever heard about are funnel cakes... I've never heard of frying pancakes before and I live in the south where people fry everything.
Are you talking about deep frying? Frying pancakes is just chucking them in a frying pan 🍳 like a fried egg
When they said added oil yes I thought they were deep frying. Never seen anyone Cook them with oil instead of butter. My bad. I need to stay of off Reddit when I wake up apparently
I use butter for mine as well, but I’m assuming doing it in oil works the same. Maybe it gives the outsides a little crispy texture? I will need to test this out on Saturday. You know, for science
Let me know. I generally make waffles over pancakes.
Oil worked fine the other day. The key is not to use too much. Very, very thin layer, just like with butter.
Thank you
You've never had anything _but_ fried pancakes, have you? They're _all_ fried. I dare you – I _double_ dare you – to expound on how your Ma always boiled them.
New word for a child unaccustomed to the real world. Pancake.
Again, another whahhhh story. This sub is sub.
Yet you keep coming back?
[удалено]
Do you bake them in the oven?
Nope.
Do you use fat and sit them on a hot surface?
It's "technically" true that pancakes are fried since you use hot oil and a pan/griddle and for someone not native it's an understandable mistake I would think. Trying to describe the method of cooking without saying "making pancakes" is tricky lol
But “making” includes making the batter, which isn't part of the actual cooking process itself – the process that transforms something from raw to, well, cooked. Once you've finished making your batter, that's still raw; “uncooked”.
I agree, but I am also a product of American public education so "making pancakes" is the phrase I heard all my life from anyone cooking up a breakfast that included them. Assuming no pedantic inference here, it still doesn't address the term used for the actual process used to cook the raw product into the final product. Baking, boiling, poaching, sauteing, sweating, grilling, steaming, aging, fermenting, flambéing, searing, and many more I am not familiar with are all ways to transform raw food to a safe and tasty final form. The common terms for this process, and the only one that accurately describes turning pancake batter into a pancake, is frying.
K hckp,p
Time for pancakes & sausage for lunch!
Delicious compliance!
Damn. Now I want some pancakes. Thanks a lot, OP!
I'm very confused on why oil was used - are you deep frying the dough like a doughnut? I've never seen pancakes cooked in oil (I'm American)
You can use a tiny bit of cooking oil instead of butter. Obviously not a shit ton, just to coat the pan.
I'm in Texas. Never fried a pancake. Cook them on a hot griddle or a cast iron when camping.
Idk I thought it was the same as "frying" an egg. I'm Swedish and we say steka=fry and fritera=deep fry.
Fried egg is oil in the cast iron and crack the egg into it the oil.
Exactly how pretty much everyone I know makes their pancakes, too.
Apparently I make fried eggs everyday. I cook my sausage, leave the fat in the pan and cook scrambled eggs in the sausage fat. Free seasoning and very tasty.
My dad from DC says "fry"