Have you tried a crepe recipe?
Your description reminds me of pancakes we had in England growing up. They were served with icing sugar and lemon juice. They didn't seem to be crepes to me; a bit more to them, although this photo looks more like crepes.
Those look just like crepes to me. LOL The recipe is almost the same as my crepe recipe, I add some melted butter to mine.
I thought they looked crepey in the photo but the English ones we always had were less lacey thorough the middle. Good thing it's a cheap, easy experiment :)
My British relatives would serve small, thick, dense pancakes with tea. They were served room temperature, slathered in butter. The very opposite of the ones we are talking about here.
They're what we call Scotch pancakes, entirely different to the regular pancakes Canuck posted about (she beat me to it with the Delia reference).
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>>>They're what we call Scotch pancakes<<<
Thanks for the correct name--my mother was from Ireland, father from Scotland, lots of relatives from England. I never knew the exact source of many dishes we ate. Of course, they may not have called them that in Scotland or Ireland. ;-)
LOL, yes, I didn't want to throw that into the mix. I knew there was a slightly different name and I see Ashley's posted it. We were quite disappointed the first time we had Scotch pancakes; we thought we'd finally get the "right" type from back home, with lots of maple syrup--but, no, something completely different.
I would make a regular pancake recipe and beat it a lot to get the leavening "out" more. Or let the batter sit a little while and beat it down (mine rises and gets a bit thick in the bowl). I have unintentionally made pancakes as you describe!! Also just a little more thinning may help them along toward not rising so much.
As for the pan fried chicken, look in T&T for Carolina's fried chicken. I haven't looked at it recently but when I fry chicken I don't use very much oil (can't remember what Carolina said), and you have to keep the temperature "up". An electric skillet, if you have one is a great tool here.
I can remember some of my grandmother's cooking, and I agree with you. The chickens were probably alive when we got there, killed, plucked, and fried for lunch. I might try the pancakes, too. My grandmother never made any like that, but they look so good.
I have a recipe from Betty Groff, who is a Pennsylvania Dutch cook (read German for Pennsylvania Dutch). They are crepe-like pancakes and are called Pflatzlings. She says they are sometimes served with honey or sugar and lemon juice, or with a sweet filling, as a dessert. Some people serve them in beef broth along with cold sliced beef or with ham and milk gravy. I'll type out the recipe and maybe you can tell if this is what you're looking for.
Pfatzlings (German Pancakes) from Betty Groff's Country Goodness Cookbook2 cups sifted flour3 whole eggs3/1/2 cups milk1 1/2 teaspoons saltBeat the flour, eggs, milk and salt together until smooth and add lump-free in a large mixing bowl, using a whisk or electric hand mixer. Cover the bowl with plastic wrap and allow to stand for at least an hour. The standing is important.For each pancake, pour 1/4 cup of batter into a very hot greased frying pan. If available, use a crepe pan but a small skillet with rounded sides will do. (I'd use nonstick for this unless I had a well seasoned crepe pan.) Tilt the pan so that the batter covers the bottom completely. Put on high heat and cook until golden brown on one side, flip over, and brown on the other side. This should take no longer than a minute. Tip out of the pan onto a plate and roll tightly or serve as desired.
Please let us know if this might be what you are looking for.
How the name Pfannkuchen or Palatschinken (the Austrian name) ever got butchered into Pfatzling is a total mystery to me ;-)
I use a lot less flour for mine with 3 eggs. The waiting period is very important for the outcome of the pancakes, as is the pan, cast iron (well seasoned) works best for me. Normally I melt a healthy lump of butter in the warming pan and add the melted butter to the thin batter. (A thinner batter makes a thinner pancake.) That way I don't have to regrease the pan between pancakes. Oh, and medium to high heat works better for me than high.
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My, the name did get butchered, didn't it? Thanks for your comments because I've never made these but remembered the recipe in an old cookbook. The author suggests rolling the pancakes and serving in beef broth along with cold roast beef. Have you heard of this?
And I'd surely agree about the lower heat -- I was concerned about that as I was typing the recipe. Thanks for your advice and comments.
Of course! The rolled up and then chiffonaded pancakes are called Fritatten in Austria, and Flädle in some parts of southern Germany and a popular add-on for clear broths (mostly beef). Yummy! And a frugal way of using left-overs - not that there ever would be any leftover pancakes in our house LOL
Edited for further soupy explanations: Whenever you make boiled beef as in Tafelspitz you use beef stock. The resulting soup after the Tafelspitz or beef cut is done is traditionally served as an appetizer, often with either Fritatten or some small dumplings. Of course often there was enough soup/broth left over for at least a few other meals. Clear broths are a very traditional starter in the Alpine regions. Another country meal with broth would be serving the broth with some egg droppings, or with leftover shredded meat, or - my favorite - Semmelknödel, aka Knödel zu Wasser und zu Lande (the Knödel were first served 'in water' - broth, the 'on land' by themselves).
Edited 11/2/2009 3:49 am by Assibams
Your term, "soupy explanations" is wonderful. I love boiled beef and beef broth is my preference over chicken when I'm not feeling well.
The various ways the broth is served are universal, I suppose, including the Vietnamese, pho, which is, of course, beef broth, noodles and any additions one can think of.
I checked the recipe I have and the pancakes are not chiffonaded, but rolled, placed together in a bowl and covered with broth. It's interesting to see how things change and evolve in different countries and cultures. I've seen chiffonaded pancakes in broth, but offhand I can't remember where.
Beef broth is lovely stuff; now I have a craving for boiled beef. ;-)
Well, Delia has very good recipes and is the grand dame of English cookery. She must have been very young when I was there in the 1970s but she was worshipped even then.
Maybe, maybe not. I'm pretty sure it can be done in the present day also. ;o)
Latest FC has some good points that mkight help solve the tough part, depending on the recipe. Read page 36-39 if you have this months FC.
Mix separately Mixing the wet and dry ingredients in separate bowls helps avoid overmixing after you’ve combined them. Overmixing leads to tough, heavy pancakes.Keep it lumpy To minimize gluten formation, mix the wet ingredients into the dry just until the batter is evenly moistened; there should still be lumps.
Let it rest Letting the batter sit while you heat the griddle allows any gluten that has formed a chance to relax, giving you a more tender pancake.
Types of baking powderBeing self-contained isn’t baking powder’s only trick. When you mix wet and dry ingredients, baking powder activates instantly, enlarging bubbles in the batter and making it rise. But if you don’t work quickly and get the batter into the oven in just a few minutes, those bubbles will rise right out of the batter and into the air. So with a careful application of science, manufacturers have made baking powder work according to your schedule by using acids that don’t dissolve in water until they reach a certain temperature. (This is useful with batters and doughs that need to chill before going in the oven.)That’s why you’ll sometimes see baking powder with different labels. “Fast-acting” reacts at room temperature. In “slow-acting” baking powder, the acid doesn’t dissolve until it reaches a higher temperature, so it won’t start rising until it hits the oven. “Double-acting” plays it both ways—it does some reacting at room temperature and finishes up its reaction in the oven. Most of the baking powders you find in the supermarket are double-acting; the other types are used mainly by restaurants and commercial bakers. If you find a baking powder on the shelf and its label doesn’t specify a type (or your recipe calls for just baking powder) you can assume it’s the double-acting type.
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I made buckwheat galettes (thin, crispy buckwheat pancakes--with the qualities you're looking for) for the first time a few weeks ago. Here's the recipe. It came from the back of my bag of buckwheat flour. Since your grandmother's recipe seems to have been made with white flour, I've substituted AP flour for the buckwheat in my original recipe. The honey in the recipe is important--it gives the pancakes that crispiness you want.
Thin Crisp Pancakes
1 cup all-purpose flour
1 1/4 cups whole milk
1 Tbsp. honey
1/4 tsp. sea salt
Blend all ingredients thoroughly in a blender or food processor. Allow batter to sit at least 5 hours before making crepes.
'The picture in the link Canuck gave you are exactly like the crepes we do here in Quebec, and the recipe is about the same.The trick is to make them very thin and to be liberal with butter.Our grand-mothers were all using cast iron skillets.
But I have never considered crepes to be "crisp". Of course, I don't know about this recipe, but crepes are a bit "pully" in my experience--wrappable, etc. ;o)
Hi,I think if they are made thin enough and cooked until quite browned, they can be crisp. There's a creperie (crepe specialty restaurant) in my region and their crepes are breakable crisp.
This article from today's food section in the SF Chronicle may be of interest
Saw these at Tastespotting today.
Easy Coconut Pancakes (gluten/lactose-free)
Those look good. Thanks for posting the link.
I've been out of the forum for awhile. But thought I should report back.
I am still looking and trying new things. My wife got close last weekend by thinning a recipe she found.
I was excited about the pfatzling recipe- but they tasted like flour based rubber. Think I need to try those again!!
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