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 Now online (1)ijonspeches ...and 88 guests Last 5 registered Oplandisks nothingstar N_loop yipe foxtrotromeo Browse members... |
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Members 8025Messages 2608918 Today 12 Topics 127234 |
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Haven’t got any pics but I tucked in today lol |
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I didn't know it was pancake day, damn it |
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have you found any pancake lizard? |
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i had 4. they were yum. |
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I want my easter eggs |
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does anyone use jif squirty lemon for anything other than pancakes once a year? must be a weird business model they've got |
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whoa what the hell man, what does lemon have to do with pancakes I'm shook |
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it's true! sugar and lemon juice are a british tradition, god knows why, it isn't especially nice |
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yeah ours are more like crepes I guess |
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you poor bastards, have you had the fluffy american / canadian pancakes, I have a good recipe you serve them with lashings of maple syrup, sliced strawberries, bananas, blueberries, and in my house we like a dollop of thick vanilla yogurt also |
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never had the pleasure, lay it on me you culinary crusader you |
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Yankee pancakes are too heavy. Crepe > scotch > yankee |
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what the HELL indeksikal, heavy? they're supposed to turn out light and fluffy dry ingredients: 1 & 1/2 cups all purpose flour 3 tbsp sugar 1/2 tsp salt 3 tsp baking powder (NOT baking soda!!!) wet ingredients: 1 & 1/2 cups milk 1 large egg dash or two of real vanilla extract 1 tbsp melted butter (or veg oil) first you preheat a cast iron pan to just under medium heat. Whisk together dry ingredients in a large mixing bowl, then whisk together wet ingredients in a separate smaller bowl. Then whisk wet into dry, just until blended with no dry pockets. don't overmix. pour a little bit of veg oil into the hot pan to get it started, tilt to distribute over the surface of the pan. Pour your first pancake into the hot pan. Shake the pan a little to distribute the batter so it isn't too thick. Turn when it's golden medium brown on the bottom and do the other side the same. The game is to get the pancakes moist but cooked in the middle and golden brown outside. You have to ride the control a bit until you get just the right heat. Too cool and they'll cook slowly and dry out. Too hot and they scorch outside and remain runny in the middle. Just right and the sugar content caramelizes a bit on the outside and the inside is like fluffy moist cake, orgasmic when doused in maple syrup. Serve as quickly as they come out of the pan. |
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Here we have both, the American style that we call “pancakes” and the thin ones labelled “crêpes”. With crêpes the lemon thing is quite common and oddly a nice change to full blown maple syrup and butter fiesta. It works, Danza; it works... |
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But it wouldn’t work with pancakes* |
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umbroman shove your pancake in your rectum umbroman ok? |
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I'm open minded, might try soon |
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Have you ever had crêpes Suzette? When well prepared I have to say it’s an awesome dessert! |
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I do like American pancakes they are great |
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yeah with some ice cream or something yummers |
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You can make em as light and fluffy as you want they're still 10 times heavier than a crepe. |
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who thought pancakes could be so contentious, we need a two state pancake solution |
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I'm in favor of a ranked-choice system of pancake selection. |
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You’re in favour of lists in general today! I enjoy lists but don’t make them. Someone in my family is dependent on them, and makes them in their spare time! |
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