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Brunch

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Re: Brunch

Postby Earthmaiden » Thu Sep 03, 2020 11:19 am

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.

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Re: Brunch

Postby aero280 » Thu Sep 03, 2020 10:26 pm

Ah! No smoked salmon trimmings in Costco at the moment, but the Turkish figs are back. :)

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Re: Brunch

Postby OneMoreCheekyOne » Fri Sep 04, 2020 10:23 pm

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 :shock: A bit weird :lol: Far too rich for me to eat it all though...OH finished it off.

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Re: Brunch

Postby Amyw » Sat Sep 05, 2020 7:35 am

Image


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

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Re: Brunch

Postby Sakkarin » Sat Sep 05, 2020 9:49 am

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...

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Re: Brunch

Postby smitch » Sat Sep 05, 2020 10:22 am

I often make American-style pancakes and they end up with holes in. They bubble in the pan.

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Re: Brunch

Postby Earthmaiden » Sat Sep 05, 2020 10:24 am

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.

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Re: Brunch

Postby Sakkarin » Sat Sep 05, 2020 10:42 am

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.

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Re: Brunch

Postby smitch » Sat Sep 05, 2020 11:21 am

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.

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Re: Brunch

Postby jeral » Sat Sep 05, 2020 1:31 pm

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.

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Re: Brunch

Postby Stokey Sue » Sat Sep 05, 2020 1:39 pm

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

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Re: Brunch

Postby smitch » Sat Sep 05, 2020 1:53 pm

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.

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Re: Brunch

Postby jeral » Sat Sep 05, 2020 2:06 pm

Thanks both :) I like Scotch pancakes but rarely make them as too sweet so milk souring might fix that 8-)

I like sultanas in them, no doubt increasing the sweetness, so blueberries are probably a better bet too.

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Re: Brunch

Postby karadekoolaid » Sat Sep 05, 2020 2:26 pm

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.

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Re: Brunch

Postby Amyw » Sat Sep 05, 2020 3:21 pm

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

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Re: Brunch

Postby OneMoreCheekyOne » Sun Sep 06, 2020 12:34 am

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 :D but taste wonderful. A grating of lemon zest and squeeze of juice in the batter is lovely too.

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Re: Brunch

Postby Stokey Sue » Sun Sep 06, 2020 12:56 am

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

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Re: Brunch

Postby northleedsbhoy » Sun Sep 06, 2020 10:34 am

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.

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Re: Brunch

Postby Earthmaiden » Sun Sep 06, 2020 11:53 am

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.

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Re: Brunch

Postby jeral » Sun Sep 06, 2020 1:21 pm

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?

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