[HN Gopher] John Locke's recipe for Pancakes (2021)
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John Locke's recipe for Pancakes (2021)
Author : pepys
Score : 254 points
Date : 2022-01-30 01:14 UTC (21 hours ago)
(HTM) web link (rarecooking.com)
(TXT) w3m dump (rarecooking.com)
| guerrilla wrote:
| Locke is a bit early for this, but if you like this kind of
| thing, then you'll love Townsends' channel about 18th century
| living, focused on cooking.[1] Seriously, they have over 18
| seasons worth of "18th Century Cooking"[2]
|
| 1. https://www.youtube.com/user/jastownsendandson
|
| 2.
| https://www.youtube.com/playlist?list=PL4e4wpjna1vx3DFU7r7gj...
| hkc wrote:
| Tasting History with Max Miller is good too!
| https://www.youtube.com/c/TastingHistory/videos
| 1MachineElf wrote:
| FWIW, I had some pancakes made after watching this.
| billfruit wrote:
| I think Taking History has a broader coverage, his videos are
| longer and includes quite a lot of historical context and not
| just limiting to 17th/18th centuries or to American/English
| dishes.
| 0xbadcafebee wrote:
| Here is Tasting History's Pancake episode, from the same period
| as Locke. It appears to be similar, using cream and nutmeg, and
| Max whips the egg and cream for a while to add air:
| https://www.youtube.com/watch?v=SD3WKbXhm6M
| bobthepanda wrote:
| English Heritage also does a series on Victorian-era cooking:
| https://www.youtube.com/watch?v=tHvpD-fy2c0
| iancmceachern wrote:
| And Glen and Friends
| https://m.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ#menu
| nomilk wrote:
| George Orwell on the perfect cup of tea may also be of interest:
| https://www.orwellfoundation.com/the-orwell-foundation/orwel...
| ritter2a wrote:
| Very interesting! Quite amusing that adding milk seems to be an
| unquestionable truth while adding sugar is considered
| destroying the flavour and adding pepper (which is not uncommon
| in India) appears to be unthinkable.
|
| But I find it most surprising that the detailed rules say
| nothing about how long to steep the tea.
| loceng wrote:
| "Add a dash of truth and justice"
| taejo wrote:
| Orwell is also good on pubs:
| https://www.orwellfoundation.com/the-orwell-foundation/orwel...
| nomilk wrote:
| TIL George Orwell's preferred vessel was a "strawberry-pink
| china pewter mug".
| mmcgaha wrote:
| Looks more like a crepe than a pancake.
| kemayo wrote:
| 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.
| kragen wrote:
| 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.)
| mongol wrote:
| Curious: Why do you write it 01694 and not 1694?
| JetSetWilly wrote:
| > nutmeg is toxic to humans in surprisingly small
| amounts. I wouldn't eat half a nutmeg by myself in one
| sitting!
|
| It seems to be an affectation encouraged by the Long Now
| Foundation: https://longnow.org/ideas/02013/12/31/long-
| now-years-five-di...
| mongol wrote:
| I can kind of understand it if you develop a database
| schema. But I don't see the point for regular text. No
| constraints exist, you can write whatever numbers you
| want.
| dorfsmay wrote:
| And, it made me wonder if it was an octal representation
| of something.
| jameshart wrote:
| Long now philosophy is that writing years that way
| encourages you to think about history on a different
| scale. To consider the date now as being near the
| _beginning_ of a long future of history, rather than as
| at the end of a long line of history. Or, when looking at
| a historical date like 01694 to realize it's not so very
| far from 02022.
| Freak_NL wrote:
| This particular affectation seems really far from
| overcoming its current limitation of being a readability
| roadblock.
| wizzwizz4 wrote:
| I didn't find it particularly bad for readability. Then
| again, I'm used to ISO dates (2022-01-30).
| Freak_NL wrote:
| It's the leading zero that throws me off and makes me
| look for a day-of-month or month number in a string that
| is too short to have one _and_ a leading zero. ISO 8601
| dates are fine.
| mark-r wrote:
| ISO 8601 dates are perfect! It's too bad they're not more
| popular.
|
| I tried to push for them in labels used in a
| manufacturing plant with locations both in the U.S. and
| Ireland. Seems like a slam dunk because it eliminates the
| confusion about whether the month or day comes first. In
| the end I had to compromise on the month specified by
| abbreviation rather than number: 2022-Jan-30.
| foobar1962 wrote:
| Being HN my guess is avoiding the Y10K error. You're
| either part of the solution or part of the problem.
| GlennS wrote:
| This is a dialects of English thing.
|
| In Britain: pancakes don't use baking powder. They're flat like
| a slighly thicker crepe.
|
| I would describe a thick fluffy pancake made with baking powder
| as a "Scotch pancake", but in Australia, the USA, Canada and
| New Zealand, that style is just a "pancake".
| kemayo wrote:
| I'm sympathetic to the confusion, despite having a British
| origin myself, just because the thick-fluffy pancake is
| objectively more similar to other things we call "cake".
| lostlogin wrote:
| This sort of thing has gone to court - the biscuit versus
| cake saga of Jaffa Cakes
| https://en.m.wikipedia.org/wiki/Jaffa_Cakes
| jahewson wrote:
| Wait until you hear about flapjacks.
| throwaway984393 wrote:
| And johnnycakes!
| philliphaydon wrote:
| Pancakes in nz are not thick. You get pancakes which are like
| crepes, or pikelets which are like small American pancakes.
|
| American pancakes are disgusting. It's like the equivalent of
| American carbon bacon.
| [deleted]
| djur wrote:
| More pancakes and bacon for us, I guess. Don't know why you
| felt it necessary to make that unwarranted attack, though.
| GlennS wrote:
| Apologies, thanks for the correction.
| mathewsanders wrote:
| Hmm. Maybe it's regional? I spent years of my life finding
| all the best pancakes and French Toast of Auckland cafes
| and they all (at least aspired) to be thick and fluffy-
| unless they were intentionally crepes which are also very
| common.
|
| The outlier I remember being when McDonalds started doing
| breakfast and they offered pancakes - I think I got them
| once when I had a super early flight at the airport and
| they were almost inedible- thin and rubbery! Easily the
| worst pancakes I've had in my life.
| bobthepanda wrote:
| That would essentially be the difference, yes.
|
| Crepes are mostly the same general idea as pancakes without
| raising agents; this recipe doesn't contain baking powder
| because it hadn't been invented yet.
|
| Food evolution is quite interesting. Most recipes we consider
| traditional standardized maybe 50-100 years ago. A pretty good
| example of how far a recipe can evolve is how mincemeat pies
| evolved from containing mostly meat, some fruit, and spices in
| the 11th century, to the modern incarnation which has no meat
| and is just fruit and spices.
| Closi wrote:
| John Locke was British, and in England we generally call
| crepe's pancakes (or at least, they are much more similar to a
| crepe, for instance on pancake day/shrove tuesday we will eat a
| thin pancake rather than an american-style pancake).
|
| What American's call a pancake would be an 'American pancake'
| over here.
| cascom wrote:
| 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
| mongol wrote:
| I think they are more similar to a crepe than an american
| pancake. They contain no rising agent, but a crepe is
| thinner.
| chucky wrote:
| 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 "aebleskiver" in Danish. Those are more like
| small round doughnuts prepared in a special frying pan. I'm
| not sure if the Danish would consider those "pancakes"
| though.
| niho wrote:
| To further complicate the pancake taxonomy there is also
| the curiosity of "plattar". Very small pancakes made in a
| special frying pan for more festive occasions. Not sure
| about their origin, but they are very common in Smaland in
| the south of Sweden.
|
| https://sv.m.wikipedia.org/wiki/Plattar#/media/Fil%3APlattl
| a...
| vidarh wrote:
| Plattar sounds a bit like Norwegian lapper. E.g.:
|
| https://www.tine.no/oppskrifter/kaker/vafler-og-
| smakaker/sve...
|
| But my favourite variant is rislapper, where the starting
| point is cold rice porridge:
|
| https://www.tine.no/oppskrifter/kaker/vafler-og-
| smakaker/ris...
|
| As a child we'd often have rice porridge one day, and if
| there were leftovers we'd have rislapper a day or two
| later.
|
| You can make it in a regular pan, as the mix is thick
| enough it'll stay together, so just make them small.
|
| (I strongly object, however, to the use of sour cream,
| jam and pistachio's to serve with them, and wonder what
| they'd been smoking - I prefer butter and a sprinkling of
| sugar)
| stevesimmons wrote:
| Two more types of small pancakes are poffertjes (Dutch),
| which sound a lot like your Swedish plattar, and pikelets
| (English).
| unwind wrote:
| Swedish cookery geek who loves visiting the Netherlands:
| poffertjes have depth, the pan has deep round-bottomed
| indents to hold batter. Swedish plattar 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.
| olau wrote:
| I don't know how they were made tradionally, but today as
| you say aebleskiver (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
| aebleskiver would not be considered pancakes.
| mark-r wrote:
| I have an aebleskiver cast iron pan. Only used it a couple
| of times, seems like a lot of trouble for what you get.
| bjelkeman-again wrote:
| My version of them are as follows, from start to finished
| meal in 15 minutes with two good crepe pans.
|
| This is per person, so for two people you double it, except
| for the extra egg.
|
| 1 egg (plus one extra)
|
| 2 decilitre (dl) of milk, roughly two cups
|
| 1 dl of flower
|
| 1 pinch of salt
|
| 1 tablespoon of sugar
|
| 1/2 dl of olive oil
|
| Lots of butter to fry in
|
| Mix eggs and half the milk. Add the flower, salt and sugar
| and mix until it is a smooth batter. Add the remaining milk
| and oil. Mix until smooth. Fry in butter, about a teaspoon,
| on a hot pan (7/10) until dry on top, flip over, for 30 sec.
| Done.
|
| Serve with sweet jam, whipped cream, or butter and sugar,
| icecream. Go to town, enjoy.
| utool wrote:
| I can confirm- this recipe is dank
| rvense wrote:
| Never trust a skinny cook!
|
| https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Jo...
| [deleted]
| CHB0403085482 wrote:
| My Pancake Batter: 3 large chicken eggs 1/2 cup flour 1/2 cup
| milk 1/2 cup sugar (add less if you don't want it so sweet but
| there will be less caramelising)
|
| Mix well until it's all thoroughly homogeneous. Cook on a flat
| pan using the 1/2 cup size.
|
| Bonus: put the pancake batter in a baking pan, add sliced fruit
| and it's now a clafoutis.
| huhtenberg wrote:
| You can subst orange blossom water for Cointreau or Grand
| Marnier.
|
| In fact try adding these into regular crepe, pancake or French
| toast batter. A tablespoon or so adds an absolutely wonderful
| nuance to the result.
| OJFord wrote:
| Cf. crepes Suzette, e.g.
| https://www.bbcgoodfood.com/recipes/crepes-suzette
| huhtenberg wrote:
| Sure, but that's not even remotely the same.
| buescher wrote:
| Yes. Whipped cream too. Orange liqueur is a nice twist anywhere
| you might use vanilla.
|
| Also, for a dryer, more grown-up flavor, try a spoonful of good
| cognac instead of vanilla.
| [deleted]
| assttoasstmgr wrote:
| Jeff Bezos, a notorious pancake aficionado, per the NY Times is
| allegedly fond of a recipe from the Joy of Cooking, which he
| would make for executives that would visit his home.
|
| https://www.epicurious.com/recipes/member/views/joy-of-cooki...
|
| https://www.nytimes.com/2018/01/12/technology/jeff-bezos-ama...
| 542458 wrote:
| Speaking of old pancake recipes and the Times, I'm very fond of
| the NYT 1966 Dutch Baby recipe. It's said to be Amanda Hesser's
| favourite recipe.
|
| https://mobile.twitter.com/i/web/status/1477263398303932420
|
| Sorry for the Twitter link, but unlike the actual recipe on
| their site, there's no paywall here. Note it requires a cast
| iron skillet, which isn't clearly called out here. Serve it
| with some syrup and fried apple slices.
| amelius wrote:
| I thought he was more into space cake ...
| [deleted]
| vba616 wrote:
| "Melt it to oyle, & take off the skum"
|
| Ghee!
| eps wrote:
| Not quite. This keeps all milk solids.
| foobar1962 wrote:
| Ah, thanks for saying that. I was thinking I could cheat and
| use ghee instead of melting the butter myself.
| jfengel wrote:
| You can do that, though it won't brown quite as well.
|
| I generally skip the skimming step, though it can burn if
| the heat is too high. Ghee is fantastic for high heat
| cooking.
| vba616 wrote:
| How could it mean that?
| minitoar wrote:
| That's a lot of nutmeg. I'd definitely put less.
| eps wrote:
| That's a ginourmous amount of eggs too.
|
| This will taste _very_ eggy. It 's almost an omelette.
| aunty_helen wrote:
| I would add more. 3 whole nutmegs grated, hold all other
| ingredients.
|
| The pancakes will start to take effect after 2 or so hours.
| ExtraE wrote:
| Have you done this? What's it like?
| petepete wrote:
| Heavenly!
| nestorD wrote:
| To die for!
| arketyp wrote:
| I recently discovered you can toss up a flour + baking soda +
| water (+ salt) batter and cook it in the microwave in a minute.
| The sponge texture is perfect for dipping in olive oil.
| dtgriscom wrote:
| Recipe!
| kd5bjo wrote:
| Do you mean baking powder? Plain soda usually requires some
| kind of acid to activate it.
| arketyp wrote:
| Yes, in fact, that's what I meant! Thanks. I managed to mess
| up a three ingredient recipe, amazing.
| codingclaws wrote:
| For pancakes I only use half a banana (mashed) and 3 eggs.
| moron4hire wrote:
| That's not a pancake. That's a banana omlet.
| pugworthy wrote:
| Was this some kind of lost recipe?
| telesilla wrote:
| I'm a fan of the Dutch pancake, fluffy and oven-baked. I'm
| assuming they use baking powder for the fluffiness. The place I
| used to frequent when in Amsterdam has long gone but my heavens,
| they made an amazing banana baked pancake, with powdered sugar
| and genuine maple syrup.
| vincentmarle wrote:
| I second this, I've never had an American pancake that came
| close to a Dutch one.
| hahamrfunnyguy wrote:
| It's not really a pancake if it's baked now is it? Every
| "pancake" I can think of is always pan-fried. What is it called
| in Dutch?
| ksherlock wrote:
| If it's a "Dutch baby" pancake, they're baked in frying pan.
| But they only thing Dutch about them is the name. They are,
| in fact, an American invention.
| Freak_NL wrote:
| Funny; most Dutchmen won't know what is meant by a 'Dutch
| pancake' baked in an oven. There is indeed nothing Dutch
| about it. Pancakes here are similar to the British ones;
| thicker than crepes, not fluffy like American pancakes.
| Pancakes are still a popular treat for children, and a good
| authentic pancake restaurant is certainly not the worst
| place you can end up in.
|
| (The crepes you can buy with Nutella on it every 50m in
| tourist traps1 are only for money laundering and foreign
| tourists still struggling to get a grip on Euro conversion
| rates.)
|
| 1: A good deal of Amsterdam's historic city centre.
| bcherny wrote:
| This recipe is 2:2:3 flour to butter to heavy cream! I don't
| think I've ever seen a pancakes recipe with this much fat. Was
| this typical for British cooking at the time?
| jfengel wrote:
| That was my thought as well. That's very, very rich.
|
| But not uncommon. Hannah Glasse's recipe is similar:
|
| https://www.mountvernon.org/inn/recipes/article/paper-pancak...
|
| I wish I could dig up the original quote, but I loved a story
| from a cookbook owned by Martha Washington, for eggs poached in
| butter. Paraphrased: "The profligate French use four pounds of
| butter, but we frugal Americans use only one pound of butter."
|
| They ate a lot of fat, when they could get it. The sort of
| people who couldn't get it also didn't write cookbooks. Or use
| so much of an expensive imported spice.
| johnnyApplePRNG wrote:
| From the looks of that recipe, those sound more like a rich
| dessert than a breakfast pancake to me!
| dr_dshiv wrote:
| Antidepressant-level nutmeg in those pancakes.
| bee_rider wrote:
| Finally, a good reason to have a couple paragraphs before the
| recipe!
| tanseydavid wrote:
| Slightly off-topic, this reminds me of one of the most-clever
| band names ever: "Francis Bakin".
| mark-r wrote:
| Which reminds me of the funniest name for a pig: Chris P.
| Bacon.
| woleium wrote:
| Woosh! Please explain :)
| jahewson wrote:
| https://en.m.wikipedia.org/wiki/Francis_Bacon
| aw1621107 wrote:
| Reference to https://en.wikipedia.org/wiki/Francis_Bacon
| woleium wrote:
| I got that bit, I thought there was also something clever
| in the misspelled Bakin I was missing. I guess not :)
| PebblesRox wrote:
| I assume it's slang for getting high but I'm not sure.
| [deleted]
| atulatul wrote:
| Nostradamus also wrote recipes for jams, etc.
|
| https://botchedandecstatic.tumblr.com/post/8954281467/nostra...
| sackerhews wrote:
| In the year of a good harvest
|
| I shall take
|
| A bunch of fruits
|
| And another bunch of sugar
|
| Everything will boil
|
| Jam will be made
| dr_dshiv wrote:
| 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.
| dr_dshiv wrote:
| 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."
| OJFord wrote:
| > Pythagorean
|
| > 3:2:1
|
| Not 5:4:3?
| dr_dshiv wrote:
| Only if you want pancakes with right angles. Totally
| impractical!
|
| On the other hand, did you know that the ratio of the volume
| of a cone to a hemisphere to a cylinder is 1:2:3?
| OJFord wrote:
| No I didn't, but there's something missing - with the same
| radius of circle end I assume perhaps?
| dtgriscom wrote:
| Only works in Euclidean spaces
| guiseroom wrote:
| 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.
| thrill wrote:
| "John Locke was right about almost everything."
| atulatul wrote:
| Found this in SICP Chapter 1.
|
| The acts of the mind, wherein it exerts its power over simple
| ideas, are chiefly these three: 1. Combining several simple
| ideas into one compound one, and thus all complex ideas are
| made. 2. The second is bringing two ideas, whether simple or
| complex, together, and setting them by one another so as to
| take a view of them at once, without uniting them into one, by
| which it gets all its ideas of relations. 3. The third is
| separating them from all other ideas that accompany them in
| their real existence: this is called abstraction, and thus all
| its general ideas are made.
|
| John Locke, An Essay Concerning Human Understanding (1690)
| adolph wrote:
| His cri du coeur echos across space and time.
|
| https://lostpedia.fandom.com/wiki/Don%27t_tell_me_what_I_can...
| klipt wrote:
| Fun fact: nutmeg is toxic to humans in surprisingly small
| amounts. I wouldn't eat half a nutmeg by myself in one sitting!
| lostcolony wrote:
| It's about half the level you'll start feeling the symptoms of
| toxicity from what I've seen. So you should be fine unless
| extremely underweight, but I wouldn't sprinkle any nutmeg on my
| coffee or whathaveyou to pair with it.
| mathewsanders wrote:
| Cue this chart showing how close the ratio of fetal dose to
| effective dose of nutmeg is (spoiler it's bad).
|
| https://trevoroldak.com/uploads/drugdoses.jpg
| lostlogin wrote:
| I assume you mean 'fatal' dose. If not, please explain!
| buescher wrote:
| I wouldn't eat this whole recipe - half a pound of butter, 7
| egg yolks, 3/4 pint of heavy cream etc - in one sitting either,
| even without the nutmeg.
| ericmcer wrote:
| Whoa this flashed me back to being 14 years old, hearing nutmeg
| could get you high, and splitting an entire bottle of ground
| nutmeg with a friend. Felt like I had the flu for 2 days. Yeesh
| its good young people are resilient.
| Thrw27633 wrote:
| Should've tried the oil, it's much better. I'm currently
| investigating it as a microdosing nootropic, and results have
| been quite positive. I probably wouldn't recommend it for
| long term consistent usage though, because I would be fearful
| of long term toxicity build-up. More like an occasional
| creativity boost.
| kwijybo wrote:
| I also made the bad decision as a teenager to get high off
| nutmeg
| Firmwarrior wrote:
| Why would he beat the batter for 15 minutes? Did flour back then
| not have as much gluten?
|
| This is all the info I could manage to find about this on my own:
| (mangled the link since the site is jam-packed with ads and
| trackers)
|
| www.realsimple (dot) com (slash) food-recipes/cooking-tips-
| techniques/pancake-secret-ingredient-gluten
| analog31 wrote:
| My hunch is no baking powder. I've made pancakes without baking
| powder by heavily beating the eggs before gently folding in the
| other ingredients. Haven't tried this particular recipe.
| frazbin wrote:
| Yep that's the one-- gotta get gas into the batter somehow
| Nursie wrote:
| It so much in an English pancake, which these are in the
| picture.
|
| English pancakes are flat.
| sandermvanvliet wrote:
| Throw in some beer, works a charm for the taste too
| lostlogin wrote:
| Yeasted batter makes amazing waffles and pancakes. You
| need to make it the day before you use it but it's
| completely worth it.
| mongol wrote:
| Beer in pancake batter? Interesting idea, never thought
| of.
| unionpivo wrote:
| or just soda water
|
| On new years day (YYYY-1-1) we traditionally make it with
| champagne
| mongol wrote:
| Very cool
| kaetemi wrote:
| Yeah, I always use beer as well. Works great.
|
| 0.2l Milk, 2 eggs, 80g flour, 15g butter, 30g sugar, 85g
| beer. Mix milk, eggs, and everything else except the
| butter and beer. Melt the butter and mix it in too. Add
| beer, drink the rest. Then make pancakes.
| ChoGGi wrote:
| Never had beer batter? That's a shame
|
| https://www.lacucinaitaliana.com/recipe/cakes-and-
| desserts/b...
| bcherny wrote:
| The recipe has 1.5 cups heavy cream, which will become fluffy
| when you beat it that long, making the pancakes lighter and
| fluffier.
| buescher wrote:
| Except you add the cream after beating the eggs and flour in
| the original recipe.
|
| Today's waffle and some pancake batter recipes will call for
| beating the eggs until light and fluffy, which takes a few
| minutes in a mixer and could take 15 minutes by hand. Then
| you typically fold or mix the flour and dairy (milk, cream,
| or buttermilk) into the eggs, alternating small amounts of
| each. Then add the clarified butter. That's how I would adapt
| the recipe to the use of a mixer.
|
| Also, I would make sure to use salted butter in this recipe
| or add a small amount of salt.
| mlyle wrote:
| Flour was not milled as finely or consistently so more mixing
| was required and gluten development was not as much of a
| concern.
| hilbert42 wrote:
| Well, that's interesting. That wasn't in my textbooks.
|
| It certainly makes Locke seem a bit more human.
|
| _BTW, I 've had a bee in my bonnet for years over examples like
| this. So much stuff is edited out from what we are taught. Sure,
| this is trite and somewhat useless example but so often this is
| not the case.
|
| Another example is documentary footage: almost daily, one sees a
| tiny snippet of a scene cut of some important news or historical
| event which disappears within a second before one's taken the
| scene in. Why bother showing it if the scene is incomprehensible?
|
| What makes this so annoying is that we all know there's more
| footage as cameramen don't shoot scenes like that (they let the
| camera run as long as possibke). Unfortunately, the ordinary
| punter never gets to see the stuff that's left on the cutting
| room floor._
| jfengel wrote:
| Much of history is taught on the Great Man Theory, which
| focuses on individuals doing important things. Their humanity,
| as well as the contribution of anybody else, is ignored in
| favor of a simpler narrative of history as a series of great
| events.
|
| Historians are increasingly looking at history as a fuller
| story, but that hasn't really trickled down to schools yet. It
| might engage students more, but it is harder to quiz and isn't
| seen as inspiring patriotism.
| mynameishere wrote:
| _This is the right way_
|
| Don't ever say this, because you really don't know when someone
| will come along and invent baking powder. It basically obsoleted
| every recipe the way _Dreadnought_ obsoleted every Navy.
| kemayo wrote:
| You picked a bad recipe to suggest this on, because this isn't
| the sort of pancake that you'd want to add baking powder to. :D
|
| English-style pancakes (like this) _are_ thicker than crepes,
| but they 're still thin fried-batter constructs. You don't
| particularly want them to rise.
| knorker wrote:
| For any americans here: With the right recipe, are your pancakes
| edible without simply using them as sponges for high fructose
| corn syrup?
|
| I'm thinking of the ones with baking powder, that I consider
| "american pancakes" (but correct me if that's not right).
| mark-r wrote:
| When I make a batch of pancakes, I always make the first one
| about 1/3 size as a test to make sure I have the heat correct.
| Then I eat it straight, no toppings. The rest get syrup.
| mahogany wrote:
| Sure, just throw some blueberries into the batter. (PS: I only
| use real maple syrup, but I'm probably pretentious.)
| buescher wrote:
| I'll take the snide comment at face value. Yes. Besides, you
| should hear what the American upper middle class thinks of your
| country's cuisine, wherever you're from, unless it happens to
| be trendy this week. I'm not a big fan of pancakes from mix
| either.
|
| America's Test Kitchen had a recipe for blueberry pancakes a
| number of years ago that I thought was pretty good. You can
| omit the blueberries of course if you want.
|
| If you're an adult, you don't eat pancakes all the time (you
| probably shouldn't), you don't pour a sea of syrup onto your
| pancakes, and you aren't watching every penny, you owe it to
| yourself to buy real maple syrup. Real butter, too, for that
| matter.
|
| That said, the corn syrup used as a base for cheap pancake
| syrup is regular corn syrup, not high fructose, though they are
| frequently today, not always, sweetened with HFCS. The brand I
| liked as a kid, Log cabin, has no HFCS. I just looked it up.
| Back in the wayback machine, old-timers would eat pancakes with
| Karo syrup, which is plain corn syrup sometimes with vanilla
| flavoring or molasses added. Some parts of the country, people
| would eat molasses on pancakes. Probably still do. These habits
| predate the invention of HFCS, let alone its use in food.
| xenodium wrote:
| 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
| rahimiali wrote:
| Upvoted for the subtle and relevant use of "cooke".
| OJFord wrote:
| Arguably that's an (remarkably homogeneously consisted)
| omelette?
| xenodium wrote:
| I expected this too, but is now one of the three pancake
| recipes I regularly use and on the "healthier" side. Don't
| over-blend and you should be ok. They do take lower heat to
| cook (and thus longer to flip) than typical pancakes.
| ngcc_hk wrote:
| Surprise. Never expect to see a receipt and banana pancake in
| this web site. So far away from lisp.
|
| Universe nature is emptiness. There is no permanence. Really.
| [deleted]
| specialist wrote:
| Nice. I'll try this, thanks.
|
| Until then, I'm curious about how much the oats cook thru. As a
| lover of oatmeal cookies, I prefer the oats to be less detente.
| Do you let your batter sit for a while, to give the oats time
| to pre-soften?
|
| I've experimented with "oat milk" as a smoothie base (in lieu
| of yoghurt). I've read that honey and banana have some enzyme
| that breaks down the oats. So I toss in one (or both), frappe
| the oats, then let it sit for at least 1/2 hour. I guess my
| goal is to make sure my tummy is getting the benefit of
| whatever nutrients the oats may have.
|
| Home-made oat milk tastes pretty good too, so I don't miss the
| yoghurt.
|
| Any way. Thanks again.
| PebblesRox wrote:
| I'm guessing the use of instant oats instead of regular helps
| them soften faster. I was surprised by how smooth they looked
| in the photo!
|
| That oat milk sounds good, I'll have to give it a try :)
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