Brunch
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- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Brunch
Before I retired I worked almost next door to the Costco in Reading and we could get membership with a staff discount. I can't any more.
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Brunch
We had brunch out today. I had a stack of beautiful pancakes interspersed with crispy bacon and quite a lot of maple syrup drizzled over. It was topped with a quenelle of whipped cream which had nuggets of pancetta within it A bit weird Far too rich for me to eat it all though...OH finished it off.
Re: Brunch
That sounds positively American . Above was my friend and his pancake he ordered when we went to Vegas. The white stuff in the middle was just butter !! The actual pancake itself was v nice but could have served four hungry rugby players easily
Re: Brunch
That looks like an almighty yuk! The holes in the round thing (I'm loth to call it a pancake) look like it's pretending to be an oversized crumpet...
Re: Brunch
I often make American-style pancakes and they end up with holes in. They bubble in the pan.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Brunch
I agree, but he enjoyed it so that's ok! It could be more authentic than the commercialised stack (in a similar way to real hash browns in a backwater diner v Macdonalds).
I find most breakfast pancakes in the USA really indigestible. I had never eaten thick pancakes until I went there.
I find most breakfast pancakes in the USA really indigestible. I had never eaten thick pancakes until I went there.
Re: Brunch
smitch wrote:I often make American-style pancakes and they end up with holes in. They bubble in the pan.
I'm aware of that, as I've made American-style pancakes countless times myself, but they do not end up looking raw and "imitation crumpety" like that one.
Re: Brunch
I don’t think it looks raw at all. Mine usually end up looking like that but smaller. Not sure I could manage such a large pancake though.
Re: Brunch
What's the difference please? I'm guessing American ones like that are made with buttermilk?
The stack with maple syrup and crispy bacon was a boyfriend's favourite years ago. Somewhere off Bayswater Road, W1. I had to look on with envy as my flatmate was with us and on a strict diet. I don't recall any cream/butter.
The stack with maple syrup and crispy bacon was a boyfriend's favourite years ago. Somewhere off Bayswater Road, W1. I had to look on with envy as my flatmate was with us and on a strict diet. I don't recall any cream/butter.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Brunch
American pancakes are much the same mix as Scotch pancakes aka drop scones, but usually bigger
The liquid can be buttermilk but not obligatory, the key difference is the use of a raising agent to make them puff up a bit, which means you need to make the batter a bit thicker than for thin pancakes aka crêpes
The liquid can be buttermilk but not obligatory, the key difference is the use of a raising agent to make them puff up a bit, which means you need to make the batter a bit thicker than for thin pancakes aka crêpes
Re: Brunch
The recipe I use has raising agent plus milk soured with vinegar or lemon juice to make a buttermilk substitute. I usually add blueberries to the batter and have them with extra fruit and whipped cream. Last weekend we had bacon/facon and maple syrup for a change.
Re: Brunch
Thanks both I like Scotch pancakes but rarely make them as too sweet so milk souring might fix that
I like sultanas in them, no doubt increasing the sweetness, so blueberries are probably a better bet too.
I like sultanas in them, no doubt increasing the sweetness, so blueberries are probably a better bet too.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Brunch
Yep - Americna pancakes usually have baking soda or bicarb in the batter. They´re also cooked a bit more slowly to give them time to puff up.
Re: Brunch
The taste was good but the mouth feel of it was too much due to the thickness. I think he managed a quarter !! Although I don’t like blueberries au natural , they are very good in pancakes as I find they go almost jammy
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Brunch
Re the raising agent in American style pancakes, we always add beaten egg whites into the batter with a spoonful of ricotta which always gives perfect fluffy thicker pancakes. I keep a bag of frozen berries in the freezer to add to them...they always turn out slightly purple but taste wonderful. A grating of lemon zest and squeeze of juice in the batter is lovely too.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Brunch
I have a confession
I have made American style breakfast pancakes from Scratch. But the ones I made with Betty Crocker Bisquick mix tasted nearly as good and often had the better texture
Bizarrely it was a routine, inexpensive, grocery in London 25 years ago but now seems to be available only as an overpriced import
I have made American style breakfast pancakes from Scratch. But the ones I made with Betty Crocker Bisquick mix tasted nearly as good and often had the better texture
Bizarrely it was a routine, inexpensive, grocery in London 25 years ago but now seems to be available only as an overpriced import
- northleedsbhoy
- Posts: 455
- Joined: Fri Mar 27, 2020 12:34 am
Re: Brunch
Being Scottish I grew up with drop scones/Scotch pancakes although we just referred to them as pancakes and made with S/R flour, egg, sugar and milk and I ate them with butter although any type of jam or marmalade could also be added. They were not usually made for breakfast but more as a treat any time of the day. I still make the occasionally, mainly on a Sunday as a sort of brunch but now I add granulated sweetener instead of sugar, they taste the same but don’t rise as much as they used to.
Cheers
NLB
Cheers
NLB
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Brunch
I hadn't thought of drop scones being like American pancakes. I suppose because they seem to be eaten in such a different context and are smaller (and always home made!). My granny made lovely drop scones - they contained a little dried fruit, were always wrapped in a snowy tea cloth to keep them warm and served with butter at teatime in front of the fire. Definitely no excess baking powder!
Sounds a great idea to use egg white, OMCO. I like to use it in waffles as well to keep them light. I've never made American pancakes at home but I do like to give the waffle maker an airing sometimes.
Sounds a great idea to use egg white, OMCO. I like to use it in waffles as well to keep them light. I've never made American pancakes at home but I do like to give the waffle maker an airing sometimes.
Re: Brunch
Earthmaiden: It occurs to me that we haven't discussed nibbles yet, whether canapes or amuse bouches or coffee/tea/preprandials as I assume some chat will ensue on arrival before tucking into the grub, plus giving breathing space while people are chatting for kitchen & table things to be done or finalised.
Do you already have something in mind or would like suggestions?
Do you already have something in mind or would like suggestions?
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