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Thread: Pancakes: European Versus American

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    Pancakes: European Versus American

    I'm curious who likes pancakes here, and which is your preference.

    The European pancakes are usually thin, sometimes rolled or folded with some jam inside, or fruit, or even cheese or meat.



    The American pancakes are thicker and puffier, and they're smaller too.



    I like the European style, but I've not eaten American pancakes.

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    The Danish pancakes are two types,
    one is flat and thin like this,


    another one is round like a ball,

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    Hmm, the round ones remind me of the Berliner Pfannkuchen.



    But these would be called donuts in English, isn't it?

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    Quote Originally Posted by Jael View Post
    ...
    That's what we have here, too. But then, after all Schleswig-Holstein isn't much different from Denmark.

    On topic, I like the thin ones best, but I like all sorts of pancakes.

    Umm, by the way, no offense intended, but I didn't know anyone ever thinks about pancakes, unless you're hungry or just make/eat them.

    That being said, this topic is a nice alternative to all the philosophy, politics sociology out there...
    "Lever dot as slav."

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    Quote Originally Posted by totenlicht View Post
    Umm, by the way, no offense intended, but I didn't know anyone ever thinks about pancakes, unless you're hungry or just make/eat them.

    That being said, this topic is a nice alternative to all the philosophy, politics sociology out there...
    Hmm, well since we've a food and drink forum, I think it's a little bit interesting to discuss our cultural habits when it comes to eating. I find it enriching to learn about the country and regional variants of dishes.

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    I´ve never eaten the US form of pancakes but I dislike that sticky (maple) sirup. I prefer a special form of European pancakes, the Austrian Palatschinken.



    They´re even thinner than the normal European pancakes and served with hot fruit sauce or jam. I guess I don´t need to add that it tastes absolutely delicious.

    "Judge of your natural character by what you do in your dreams" - Ralph Waldo Emerson

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    I like all kinds of pancakes but I prefer the consistent ones to the very thin ones. My favorite type is Kaiserschmarrn ("Emperor's mishmash"), a Southern German/Austrian specialty.



    I've had American pancakes too and they were good. I think they're Scottish in origin?

    Berliners are not pancakes. They are doughnuts. In Berlin, pancakes are called Eierkuchen. Pfannkuchen refers to Berliners.

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    Quote Originally Posted by Valkyrie View Post
    I´ve never eaten the US form of pancakes but I dislike that sticky (maple) sirup. I prefer a special form of European pancakes, the Austrian Palatschinken.




    They´re even thinner than the normal European pancakes and served with hot fruit sauce or jam. I guess I don´t need to add that it tastes absolutely delicious.


    This is exactly how our Afrikaans 'pannekoek' is served, Traditionally it gets only 'kaneel suiker' cinnamon-sugar about 2-3mm thick. Delicious!

    Some restaurants serve savory versions with Spinach & feta and the likes.

    A nice one I have had was with Lindt milk and white chocolate mouse, I prefer the traditional way however.

    If it is overcast and rains for a few days on end we call it 'pannekoek weer' (pancake weather) as this is when it is most often made, perhaps to raise glum spirits.

    Pannekoek

    I don't know why, but when it is raining in South Africa,
    everybody says it is "pannekoek" weather. "Pannekoek" is as
    traditional as braaivleis (barbecue), vetkoek, melktert (already
    submitted in an early edition of the Chef by a fellow South African)
    and Koeksisters (maybe somebody else from SA can submit this) .

    PANNEKOEK

    250ml (1 cup) flour
    1ml (1/4 tsp) baking powder
    2.5 ml (1/2 tsp) salt
    250 ml milk
    1 to 2 eggs


    Above is the basic recipe. To this I add the following:

    1 tsp vanilla
    1 tables oil
    1 tables vinegar


    Mix flour, baking powder and salt. Add a little bit of milk and mix
    till smooth. Add balance of milk. Beat egg/s and add. Mix
    thoroughly. Add rest of ingredients and mix through. The batter must
    be very thin, add water to thin it. Put 1 teaspoon of oil in a frying
    pan. (One uses very little oil). With a paper towel, wipe the oil
    over the bottom of pan. Heat till hot. Use a soup ladle and add one
    spoon full to the pan. Swirl the pan so that the dough forms a thin
    layer over the bottom of the pan. When dry on top, turn over for a
    short while. Have a plate ready, covered with cinnamon sugar (mix 1/2
    cup of white sugar with 2 tsp cinnamon) Put pannekoek on plate and
    sprinkle with cinnamon sugar. Continue till batter is finished .
    About 8 pannekoeke. When done, roll pannekoek one by one. Bottom
    ones are the best. Yummy. Can multiply recipe easily.

    No specific occasion to make pannekoek, you make them "just because"
    (or when it's raining) and enjoy.
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    Never seen those round pancakes.

    Here is what we have:


    They are good with blueberry or other types of jam. Recently I had some home made blueberry jam, just added sugar to them. Tasted marvelous, and blueberries are very wealthy. A very good year for berries.
    But I prefer waffles with yam and sour cream over pancakes, yum!

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    People refer to the thin ones as 'crepes' here.

    Is that French for pancake?

    Otherwise a normal one is just similar to the American type. And something annoying I noticed with the American ones in stores is that the syrup they sell does not even have any maple in it... 'simulated flavour'.

    Could they be any more degrading/cheap?

    As for the two types, I see the fat ones as meals and the thin ones as desserts. Personally I prefer the thin ones.

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