I would have forgotten, but my wife remembered. Too late to get me to reflect it in the main course, which is my department, but the missus made some sweet pancakes for our pudding. I used up some old Easter bunny chocolate from last year as the filling in mine, that had been lurking in a cupboard for 10 months. Melted it first in the microwave.
We're having them in a couple of hours — pancakes and crépes (to acknowledge the bi-cultural nature of our household. Otherwise known as keeping the kids happy.)
Just made them for lunch. Two with ham, melted cheese and spring onions on the inside; avocado on the outside. And one, of course, with lemon and sugar.
Intriguing - how do the two differ exactly in practice Amor?
Think I had four pancakes this evening in the end, counting the first one off the pan that's always a bit messy and rubbish. Lemon and sugar all round, except for one I had with raspberry jam and a splodge of chocolate sauce (for ice-cream), which worked pretty well.
Pancakes are North American style. Crépes (UK pancakes basically) are French. The kids associate crépes with dessert and pancakes with breakfast. Having the choice is what, for them, makes the occasion special.
Patrick Thistle wrote: Celebrating the martyrdom of St Pancake of Antioch who wove a shrove every Tuesday.
Many thanks too to PT for the theological insight, by the way. This Sunday is the 14th of February, of course, which if I'm right is the feast day of St Valentine of Interflora, who was martyred by the Romans for refusing to stop composing the most godawful love poetry. I believe he was ritually impaled on a rosebush then stoned to death with strawberry cremes, which is why today he's the patron saint of overpriced cut flowers, soft centres and doggerel.
Had the usual savoury ones filled with fried onions, spinach and mushrooms and topped with grilled cheese. The boy invited a mate around for pancakes who prodded the spinach like it was a dead rat until we said that he didn't have to eat it. Then we had a couple of sweet ones with lemon juice, sugar, maple syrup or a combination thereof. I preferred the savoury. Indeed, I always do the pancakes and wonder whether they are worth the bother especially as I have to buy everything in to use it up.
Amor de Cosmos wrote: That's true, but the batter is essentially the same.
Are UK crepes close to Swedish pancakes (which are thicker version of crepes).
Pancake day also known as the Chandeleur was last week in France, it's mostly about the dessert ones. The savoury ones are made with buckwheat flour and are a little more crisp.
A couple for breakfast with Golden Syrup, and two more for supper with lemon and golden caster. Fantastically indulgent.
These were unleavened crepes (I always assumed the difference with US-style pancakes was the addition of baking soda or some other raising agent: is that right?)
slackster wrote: These were unleavened crepes (I always assumed the difference with US-style pancakes was the addition of baking soda or some other raising agent: is that right?)
Yeah, basically. Also you eat the US ones with sausages and maple syrup for some bizarre reason.
slackster wrote: A couple for breakfast with Golden Syrup, and two more for supper with lemon and golden caster. Fantastically indulgent.
These were unleavened crepes (I always assumed the difference with US-style pancakes was the addition of baking soda or some other raising agent: is that right?)
Yes no baking powder, much thicker, lightly-beaten batter, but also American pancakes work better with buttermilk instead of milk.
Comment