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Pancake Day!
![]() So today is pancake day, or for those of you into religion and shit, shrove Tuesday, the last day before the start of lent when you're supposed to use up all the fat and sugar in the house by making pancakes. So what are your best recipes for pancake batter, what do you like on your pancakes and why do Americans insist on calling drop scones pancakes when they're clearly drop scones? This year we're being exceptionally lazy and using pre-made batter mix which is really naughty but also really easy and cheap (The packs are like 9p in Tesco, you just add an egg and you're done). Normally though I'd use about half a pint of milk, an egg, a tablespoon of sugar, a pinch of salt then add flour until it's the right consistency (Runny but not watery). Adding a pinch of cinnamon or nutmeg to the batter mix can be nice too, although obviously that requires everyone to like those. In my family we've always gone with the classic combo of Golden Syrup, sugar and freshly squeezed lemon juice on pancakes but recently I have been swayed to the darkside of nutella and vanilla ice cream. For savoury pancakes you can't really beat bacon and onion with a bit of worcester sauce or mushroom and ricotta is pretty awesome too. As for what a pancake actually is, it should look like this: Notice how it is very thin and dappled from being fried in oil. You may know this as a crepe, which is what the French decided to call them after we taught them how to make them because the French hate using english words (Seriously, the French word for Bulldozer is Bulldozere, they just had to add an "e"). Quite why you'd pick the French name over the English one is probably to do with them saving your asses in the War of Independance. I suspect most people reading this will think a pancake looks like this: ![]() Thick and a solid colour as a result. This is what's known as a drop scone in the real world, just in case you're ever over here and want to buy some. The batter mix is thicker and closer to what you'd use for baking scones, only you drop the mixture into a hot pan, hence the name. Anyway, post your recipes and serving suggestions here! Jam it back in, in the dark. ![]() |
I can't say that's a term I've ever used. I'd love a decent waffle recipe though, the only ones we ever have are the Birdseye Potato variety.
There's nowhere I can't reach. ![]() |
We use all kinds of ridiculous measurements here so have plenty of conversion tables. Cheers for that, I'll give it a go sometime.
This thing is sticky, and I don't like it. I don't appreciate it. ![]() |
That looks like an abortion in a glazed bread roll. Plus there aren't enough vowels in that word.
I am a dolphin, do you want me on your body? ![]() |
Drop scones. ![]() Also known as Scotch Pancakes or in America, just pancakes. I was speaking idiomatically. ![]() |
Hey, I never claimed it was a logical name. A scone is primarily flour, butter, sugar and milk, it's essentially sweet bread. A croissant is layers of pastry and butter and pancakes are eggs, flour, sugar and milk. They're all basically the same thing, only with different cooking methods. I agree that a scone is nothing like a pancake once cooked but then the very name pancake, implying a cake in a pan is something of a misnomer. I suspect that pancakes were invented out of necessity when flour stocks were low as batter is really just dough with less flour in.
Small drop scones are known as pikelets, I wouldn't even want to guess where that name comes from. You know full well that our names for things are often illogical, it doesn't make them, or me, wrong. What kind of toxic man-thing is happening now? ![]() |
This box is full of feathers; the other box has gold in.
Yeah, it's sloppy grammar but that's colloquial speech for you. FELIPE NO ![]() |
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