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John Locke’s recipe for Pancakes (2021)

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Re: John Locke’s recipe for Pancakes (2021)

#71

Post by olau »

chucky wrote: post #60
cascom wrote: post #38

Earlier quoted context omitted.

They remind me of “Swedish Pancakes” which are kind of in-between an American pancake and a crepe. No idea if they are actually Swedish but you can buy Lund’s Swedish pancake mix in the US and you get something similar

I'm Swedish, and I can confirm that all my Swedish cookbooks contain recipes for "pancakes", "crepes" and "American pancakes", which are definitely 3 different things, and a Swedish "pancake" is a lot like you describe it. I also have a recipe for what my cookbook calls Danish pancakes, or "æbleskiver" in Danish. Those are more like small round doughnuts prepared in a special frying pan. I'm not sure if the Danish wo…

I don't know how they were made tradionally, but today as you say æbleskiver (apple disks) are not flat, they are spherical. That is why you need the special pan. Also, today most people don't put apple pieces inside them, instead eat them with some kind of jam, strawberry or raspberry.

Pancake seems to be reserved for flat things, so yeah æbleskiver would not be considered pancakes.

Re: John Locke’s recipe for Pancakes (2021)

#72

Post by unwind »

stevesimmons wrote: post #70
niho wrote: post #63

Earlier quoted context omitted.

To further complicate the pancake taxonomy there is also the curiosity of “plättar”. Very small pancakes made in a special frying pan for more festive occasions. Not sure about their origin, but they are very common in Småland in the south of Sweden. https://sv.m.wikipedia.org/wiki/Plättar#/media/Fil%3APlattla...

Two more types of small pancakes are poffertjes (Dutch), which sound a lot like your Swedish plättar, and pikelets (English).

Swedish cookery geek who loves visiting the Netherlands: poffertjes have depth, the pan has deep round-bottomed indents to hold batter. Swedish plättar are also made in a special pan (typically cast iron and from someone's granny) but the indents are circular and low, just maybe 3 mm deep. Lucky this is right after breakfast or I would be hungry now.

Re: John Locke’s recipe for Pancakes (2021)

#73

Post by xenodium »

I love pancakes, crepes, etc. If you have a ripe banana available, I'm a fan of this 4-ingredient banana/oats pancake recipe. Blend the following:

    Ripe banana.
    2 Eggs.
    1/3 cup instant oats.
    1/2 teaspoon baking powder.
Low heat. Cooke 3 minutes. Flip. Cook one minute. That's it.

Here's what mine looked like https://xenodium.com/banana-oats-pancakes-recipe

Re: John Locke’s recipe for Pancakes (2021)

#77

Post by guiseroom »

My pancake trick is to make very thin pancakes—not quite crepe thin but pretty close—and then have a stack of them. Layered like an actual cake. That's how my grandmother used to make them. They're so much more tasteful when they're not thick and floury.

Re: John Locke’s recipe for Pancakes (2021)

#79

Post by mongol »

kragen wrote: post #64
kemayo wrote: post #26

Earlier quoted context omitted.

Bear in mind that you're reading a recipe written by John Locke, an English philosopher. So he's using the English definition of "pancake", which is nothing like the American definition.

He wrote it before 01694. Most of the English settlers who would define the American dialect of English hadn't moved to America yet in 01694, so there is no particular reason to expect Locke's definition to be more similar to the modern English definition than to the modern American definition. (And Nicosia claims that the result was in fact in between, even though she didn't beat it for the full 15 minutes.)

Curious: Why do you write it 01694 and not 1694?

Re: John Locke’s recipe for Pancakes (2021)

#80

Post by dr_dshiv »

dr_dshiv wrote: post #76

Pythagorean Pancakes 3:2:1 ratio. 3 eggs, 2 cups of milk and 1 cup flour. No beans. It seems heavy on liquid, but it makes lovely, flat crepes.

Actual Recipe from Porphyry's Life of Pythagoras:

"As to food, his breakfast was chiefly of honey; at dinner he used bread made of millet, barley or herbs, raw and boiled. Only rarely did he eat the flesh of victims; nor did he take this from every part of the anatomy. When he intended to sojourn in the sanctuaries of the divinities, he would eat no more than was necessary to still hunger and thirst. To quiet hunger, he made a mixture of poppy seed and sesame, the skin of a sea-onion, well washed, till entirely drained of the outward juice; of the flower of the daffodil, and the leaves of mallows, of paste of barley and pea; taking an equal weight of which, and chopping it small, with Hymettian honey he made it into mass. Against thirst he took the seed of cucumbers, and the best dried raisins, extracting the seeds, and the flower of coriander, and the seeds of mallows, purselain, scraped cheese, meal and cream; these he made up with wild honey."

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