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22

Looking at individual recipes, there is a great deal of overlap between Crêpes and Swedish pancakes. If, however, you compare hundreds of recipes, some clear differences emerge. There are also differences between the English interpretations of these recipes and those written in French or Swedish. In the chart above, each cohort consists of at least 100 ...


20

Separating the eggs and whipping the egg whites before folding into the batter could assist in this. At home it's not a problem, but if it's a very busy that you had them in they're not likely to be doing this due to the fact that this will need to be done in batches. Adding a bit of baking soda in addition to the baking powder could assist as well, but ...


18

You are correct that in the US buttermilk refers to cultured milk and not the soured leftovers from making butter. Historically buttermilk was the liquid left after making butter that had fermented during the accumulation of the cream. It was described as milky and sour- not creamy like modern buttermilk. Your recipe is certainly referring to the cultured ...


16

Given your updated criteria, what about using powdered milk for crepes and pancakes? Powdered milk tends to be very inexpensive. You can usually find in in the baking aisle at groceries in the U. S. The powdered milk will last you for a long time. You can also get powdered eggs. Just google for them. As Martha astutely commented below, look for recipes ...


16

Very simple: don't burn the oil. Different fats start to burn at different temperatures (called "smoke point"). This can be as low as ~100°C for unrefined vegetable oils. Butter is also low, at around ~150°C, which is below frying temperatures. Refined vegetable oils have very differentn smoke points depending on the plant they were made from, some ...


13

I have used these tips from TheKitchn for my latkes and they have always turned out fantastically! Strain, Squeeze, Strain: To avoid soggy latkes, you need to wring out your potato mixture really, really well. Folks have different theories about how many times you should wring out the mixture and what you should use. I favor cheesecloth if you have ...


12

Batter for pancakes is often nicer if it is left in the fridge for a few hours. I'd make them fresh tonight with the batter you're making for the couple you want now. Enjoy!


11

You might try reducing the cooking heat a little, say on medium heat. That way, the middle will finish cooking without the outside being overcooked. And usually when you flip a pancake it should be almost entirely cooked through anyway. You want to flip when the bubbles are pretty set on the top.


11

Absolutely the first hotcake/pancake is the worst. Typically, the pan has not reached an optimal temperature nor has the oil/butter that you use seeped into the pan to create a better cooking surface for the hotcake. An improperly heated and greased pan will lead to suboptimal pancake. To cook the perfect first pancake (or as close to the second as ...


10

If this: [image was removed due to it being a scam image] Is what you are looking for, (we call them Толстые блинчики or fat pancakes) then baking soda is used. We also separate the yolks and mix them with sugar, vanilla, cinnamon, cream and flour. The whites are whipped separately and folded into the mixture.


10

Crepes do not contain baking powder or baking soda for leavening. They also typically use melted butter vs. oil in pancakes and have a higher liquid to flour ratio. Basic crepes contain only eggs, milk, water, a pinch of salt and flour. You can however make them more sweet or savory by adding chopped herbs or a bit of sugar (not too much or you'll have ...


10

Mold doesn't grow that fast in a refrigerator overnight. I'd bet some ingredient reacted with your baking powder or baking soda. I've seen something similar before in three separate circumstances: instant oatmeal that turned blue when mixed with iodine-treated water (day after day on a camping trip); garlic mixed with yogurt turns blue when heated; ...


10

To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you ...


9

There are two things at play here, and unfortunately it'll take you some trial and error to get this right. The first is heat control. You might want to try cooking at a higher temperature for a shorter period of time. This will cook the outsides very fast and the insides slightly more slowly. However, you don't want to raise the heat too much or you'll ...


9

Eggs are completely safe in cooked food, and pancakes are cooked. Pancakes made from scratch have egg in the batter too. As long as you don't drink the batter, or more realistically, leave an uncooked bit in the middle of the pancakes, you're totally safe. (And of course, it doesn't take much to kill salmonella, and a mL of uncooked batter right in the ...


9

You pour in the batter, wait for the underside to be cooked (some brown patches), flip it, then put cheese on the (browned) top. With spek (bacon), you don't need to do this, you can just put the spek into the pan, pour batter over it, and proceed as normal. Dutch pancakes are fairly thin, so they don't take very long to cook. Apple pieces won't burn either, ...


8

I'd say the difference, at least to Swedish people, is that crepes is more of a non-sweet main dish. If it's rolled up and filled with meat/vegetables/fish/mushrooms, and possibly with the addition of cheese on top of the rolls; the "Swedish pancake" turns into a crepe. To Swedes, "pancakes" are exclusively had with sweet toppings such as jam, sugar, cream, ...


8

Your question doesn't indicate that you are using any fats when making your pancakes. Many people make the mistake of thinking that just because it's nonstick that you can get away with not greasing the griddle. This is just wrong. I always run a stick of butter over the heated griddle a few times, then rub it in with a paper towel. You want a really thin ...


8

If it doesn't contain eggs, or at least something that serves as a substitute for eggs, it's not a crepe. Crepes cook quickly because eggs need very little time/heat to set up. Like justkt said, what you've described is a tortilla. I'm not exactly sure how or why a tortilla "sets up" (if you can even use that term for a flatbread), but it's a completely ...


7

One thing you might be doing that will severely reduce the lifetimes of these pans is overheating them. Anything over 260 °C (500 °F) will cause the coating to deteriorate. Usually this happens when you leave the pan preheating on high without any food on it.


7

Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a "recipe" so much as list of ingredients with approximate proportions, but that's how I tend to cook, ...


7

This is all about getting the pancake to fry: use a vegetable oil, and make sure your griddle is hot (but not too hot as to cause the oil to burn) before you start making the pancakes. This allows the edges to start to crisp before the cooking process dries out the pancake.


7

Pancakes behave like high-fat bread. They go stale rather quickly. Your recipe doesn't need to be altered. Let them cool completely so you don't freeze condensation. Wrap them tightly to keep out air. If you really care about them you can use the paper between layers but I haven't found it to be necessary. If they freeze together they can be easily pried ...


7

Nicoleeats' links from TheKitchn are good, but I don't think the issue is nearly so complicated. I never squeeze or wring out the potato mixture. Looking at your technique, I suspect you're winding up with mushy latkes because, well, you're mushing them up! My suggestion: don't mash the potatoes to a pulp. Your mixture should not resemble pancake batter. I ...


7

The baking soda and acid from the dried buttermilk should not react in any significant amount until you hydrate the mixture, so it should work. Remember, baking powder is acid and sodium bicarbonate in the same can, and there is little except acid and reactant; your mix will have a lot of buffer ingredients as well. I would not add the oil to the dry mix ...


6

Have you tried making Swedish Pancakes? They are between a "regular" fluffy pancake and a crepe. To make a proper crepe, you need either a crepe pan or a crepe griddle. With Swedish Pancakes, you can use a regular pan. You will find that Swedish Pancakes have a higher amount of eggs and milk. For example: 4 eggs 2 cups milk 1/2 cup flour 1 tbsp sugar 1 ...


5

Adding a little bit of carbonated water will definitely help make your pancakes fluffier. The goal hear is to create little bubbles in the pancake, so they are literally "airy". I've read from sources that you have to let the batter sit for 5 minutes before beginning to cook. Besides for that, one of the biggest mistakes that everyone seems to mention is: ...


5

Its going to depend on the type of packaging and also the freezer. Lightly wrapped in plastic wrap (or worse, paper) will freezer burn fairly quickly. Vacuum-sealed will last much longer. A self-defrost freezer with wide temperature swings will burn quicker. A manual defrost chest freezer much slower. Worst case is probably around a month or less (not ...


5

I often use coconut milk or cream in my pancakes and it's delicious. Sometimes rice milk, but it does have a bit of a tendancy to stick. Ok if you're using teflon I suppose.


5

Yes.The basic ingredients for both are the same; the difference lies in how they are cooked.



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