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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 ...


27

Baking powder contains baking soda, plus acidic ingredient(s). If you have cream of tartar, you can make baking powder directly: 2 parts cream of tartar 1 part baking soda 1 part corn starch Without cream of tartar, you can substitute baking soda for baking powder as long as you have an acid in your recipe, like buttermilk. If your recipe does not ...


15

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 it. ...


15

One simple option is to shred the cheese. The heat moves from the surface of the pancake into the cheese - so a thick slice has to melt all at once, and from the bottom up, and it may not melt in time. Grated or shredded cheese has a lot more surface area, and warms quicker, and traps heat in the air between the shreds, and so will melt much quicker than ...


15

It is a compromise either way. Neither will be as good as freshly made, but both methods will work. As far as frozen batter, you will either need to plan ahead, or be willing to wait for it to thaw. If you go this route, I would suggest zip style freezer bags, and freeze flat, so that it will thaw more quickly. Also, some of the leavening power will be ...


14

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 ...


13

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 ...


11

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 ...


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

What you need to substitute is the binding ability of the eggs. There are a few ways to do this... There are a variety of seeds that produce mucilage when soaked in water. This sticky substance can work very well to bind baked goods together. To use, you soak the seeds or seed meal in water until the water becomes thick. If whole seeds are used, the water ...


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, fry it until done, then pour batter over it, and proceed as normal. Dutch pancakes are fairly thin, so they don't take very long to cook. Spek ...


9

You're not the only. And now I'm not either ))) Here are the things I do to have thin and a little chewy pancakes: Don't put any baking soda or baking powder at all. Use regular low-fat milk or water instead of buttermilk. Adjust the quantity of flour added. The more flour you add, the thicker pancakes you'll have. Preheat the pan, cook on low heat. Since ...


8

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 ...


8

The range of possibilities with a basic pancake recipe is not very broad. There are additional things you can add of course, but the basic recipe is really basic. Eggs are mostly protein. When you cook an egg, it goes from liquid (basically) to solid. The egg blended into the pancake batter will do the same. Pancakes are generally cooked pretty quickly over ...


8

The method that you describe says you put all the cheese in a row, if you make that row thick it's going to have a hard time melting. Instead of a thick line spread the cheese out evenly across the whole pancake, maybe keeping about 1cm of edge free of cheese to help reduce oozing after rolling.


8

However adding more cheese means making the row thicker and sometimes not all the cheese melts. I am looking for a way to add more cheese while still getting it all to melt One thing you can do is to cover the pancake after adding the cheese. I often cook hamburgers on a flat griddle, and if I want to make a cheeseburger I'll add cheese after flipping the ...


7

It appears that the product closest to American cultured buttermilk is Dickmilch. As noted here, This fermented dairy product known as cultured buttermilk is produced from cow's milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Streptococcus lactis or ...


7

This isn't really a question about pancakes, it's about the risk of getting salmonella poisoning from eggs. As to the likelihood of eggs having salmonella, you could start here: Is it safe to eat raw eggs? How does salmonella get into eggs? In any case, since you're going to be cooking the pancakes, you should be fine. If you really want to be sure they'...


7

Ingredients: Potato starch, tapioca flour, leavening (calcium lactate [non-dairy], calcium carbonate, citric acid), cellulose gum, carbohydrate gum Ener G Egg Replacer has always worked well for me. I keep it in the house for times when I don't have eggs on hand and want to bake something. There is also recipes like this one for vegan pancakes. 1 1/4 ...


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 ...


7

Resting pancake batter improves texture. I think the rise is better and the pancakes less chewy. From https://en.wikipedia.org/wiki/Baking_powder Double-acting baking powders work in two phases; once when cold, and once when hot When you initially mix the baking powder, you will get bubbles, but this does not mean the baking powder is used up. You ...


7

Here's the original: -Ole varovainen, sanoi Muumimamma Muumille tämän lähtiessä. -Tule pian takaisin, minä teen lettuja iltapalaksi. Be careful, said Moominmamma to Moomintroll as he was leaving. Come back soon, I'm making lettu for an evening snack. The Finnish lettu here is essentially the same as the French crepe. In Finland, they're typically ...


6

While Wikipedia is not always the best source, in this case they do a good job explaining the different kinds of pancakes there are in the world: http://en.wikipedia.org/wiki/Pancake. If you have had a crepe in France then you would know the difference between true Crepes and Swedish pancakes. While both are round, flat, and made of the same basic ...


6

I'm not going to accept this as an answer, but as Community has decided to give it a nudge. I wrote up my little 'experiment' after I did it. Although culinarily, a pancake would be something from a batter that is self-leveling, there seem to be a few other categories that many people may not consider 'pancakes' based on their upbringing : Items made from ...


6

2 tablespoons of APPLESAUCE! An old family trick my grandmother used to use, works magic you cant taste the difference!


6

It depends on what you mean by gluten-free flour. If you are buying a gluten-free flour mix that it labeled for all-purpose use then you should be able to substitute that and get a reasonably good result. Substituting straight rice or almond flour in a standard recipe will not work well, because the mixes have a blend of ingredients designed to make it ...


6

You could consider heating it up, while empty, in an oven (I would go for, say, 200C/390F). Keep it there for at least 30 minutes: the transfer of heat from the air to the cast iron is not very efficient! Then take it out quickly, pour the batter in, and return it to the oven until done (and then make the next batch, if you're making multiple). An issue ...


6

Ah, the worsening pancake debacle. I know it well. We have all been there, even after training for countless hours to make the perfect soufflé at the Culinary Institute. The pan is getting too hot. You should cool the pan with a quick rinse. This will also have the effect of resetting the surface, to get rid of any built-up grime or grease. Good luck and ...


6

There were five dishes mentioned in that post: Poffertjes Dutch pancake puffs. Small, shallow impressions. Æbleskiver Danish pancake balls. Large, deep (half-spherical) impressions. Takoyaki Japanese octopus pancake balls. Small, deep (half-spherical) impressions with a lip around the edge. Kanom Krok Thai coconut pancake snack. Small, (various depths) ...


6

I figured it out after looking at the recipe as I was copying it to my question. I didn't add the milk! 😫


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