The secret to fluffy pancakes is to use a Danish dough hook and only stir until slightly-lumpy. And only flip them ONCE. Stop trying to peek.
Discussion
Classic #foodstr
Carb trigger-warning
I put strawberries on the apple pancakes because I need to get rid of strawberries.
Are we all more sick of eating 🍓 or 🍎? 🤔
should be fine as long as it's spaced out with some eggs, dairy and meat tho
We have such a big garden, that we quickly get tired of eating everything. And then we go on walks and are surrounded by wild pumpkin plants and blackberry bushes and mushrooms and pear trees and...
The air everywhere smells like fermenting fruit because there's so much that even the animals are like ugh, nah, not more sloe berries, so it just falls to the ground and rots.
Some of the wasps are already drunk, again. Gets bad in late summer. Drunk bunnies.
you can also let it sit after vigorous stirrring for half an hour, the hard set is from the air bubbles getting locked into the batter as it cooks, after about half an hour they mostly have risen to the top.
it's funny how they are described as "fluffy" when actually why they are nicer is because it's wetter and softer. i guess fluffy as opposed to hard...
i love pancakes tho, but i prefer them so you flip to the second side, cover it in mozarrella or cheddar or something, and then after it's cooked, slather it in cream cheese and roll it into a scroll. also, crepes. i was pleased to discover in the balkans they make pancakes exactly the same way as my mother, the thin flat style.
i can't eat them tho. wheat is a no go, i can get away with eating a few once a week at most.
That's palatschinken. These are American pancakes. I make them this size and shape because the kids toast them and eat them for breakfast.
palachinki, yes
idk, you look at any american thing and they think pancakes are what in australia we call pikelets, but a bit bigger. anyway, stupid australians. what my mother and father made was uncommon in australia too. it's an eastern european thing. another breadcrumb in the trail from my dutch family to eastern europe. the dutch in general there is a fairly strong influence from mostly poland but also a bit russia. this style of pancake is also fairly well known in the netherlands so i'm pretty sure my father taught my mother about it.
they are better. more sweet stuff and less doughy stuff, and a lot more butter. always best to make them with butter.
Palačinky and lívance, but the latter are made with yeast.
These are real American pancakes. Delicious. Even better with buttermilk.
ah yeah, my opa and oma were always drinking that, i don't recall exactly what it was like but i didn't like it. stupid sweet english/australian style food.
is buttermilk the same as the yugoslavian "sirutka"? no, they call it mlacenica. sirutka is whey.
yes, that was what i meant. pancakes american style. usually about 20cm diameter, and about 5-8mm thick, served in a stack slathered in that sugary stuff that comes from trees.
i am forgetting all the names of these things because i never eat them lol
livance, that is the serbian word for lebanese.
yeah, haha. the many varieties of pan cooked breads/cakes. the canadians call a savory, relatively dry one "bannock" and i forget the name of a similar kind of flat bread a bunch of hippies made at a protest camp i was at one time. sounded like some middle eastern word.
those arabs like their pan cooked bread, there is also pita, which is made with yeast and you can open it like a little bag. the yugoslavian "somuna" is like this but more fluffy and thick and often served with pljeskavica or cevapi inside it.
I suspect Oma is somehow involved with it 😀
Oma is in charge of making a years' supply of applesauce.
Meine Mutter hat immer Eischnee untergehoben, dann wurden die auch so fluffig. Ich bin dafür schon immer zu faul gewesen und esse sie platt 😃
So sind sie im Original, bevor man mit Backpulver faul wurde. 😂
Wie bei Kaiserschmarrn.
Buen provecho