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Old 04-03-2006, 12:01 PM   #11
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What is English pancakes?
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Old 04-03-2006, 05:03 PM   #12
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Quote:
Originally Posted by Hungry
&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& &

You scared me!. I saw the "modified" and had to go check the orginal.
I see you just modified it for the person that wanted servings for two...

I've been making the full recipe for about 2 years or when ever I found it. We find them lighter, taster and just as easy to make as most box mixes. (That's my opinion)

There are only two of us. We always have a few left over, depending on how big I make them. The remainder goes to the freezer. I think they freeze well. (My opinion again)

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I'm so glad you enjoy them. That's what cooking is all about, to enjoy the food you eat. And that's why I enjoy this site so much, that we get to share, one with the rest, the best things we can or have made. That way, all of us can learn from each other. To be sure, I have learned much from people on this site.

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Old 04-03-2006, 05:41 PM   #13
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Yep! There is not much difference between British pancakes and French Crepes. (Although crepes are usully slightly thinner, perhaps.)

But the 1 cup flour, 1 cup milk, 1 egg sounds good to me, though I might add some melted butter too.

I will try this out and let you know how I get on.

Many thanks to you all.
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Old 04-03-2006, 06:53 PM   #14
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They freeze well so you can make a full recipe. Let the extra ones cool down then layer them with wax paper and keep then in a gallon size freezer bags in small batches that you can defrost and reheat in a low oven.
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Old 04-04-2006, 04:07 AM   #15
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SUCCESS!

I have now successfully made English pancakes for two.

I first used the suggested recipe of 1 cup flour, one cup milk, and 1 egg, but I found that this produced a pancake too thick for my taste. I then added more milk, to make the batter much thinner. This worked like a charm. A good pancake was the result of the second attempt.

I then remembered that I had not used melted butter, so I added a tablespoon to the batter. This produced a pancake of an even nicer taste.

To recap:
I made 6 beautiful English Pancakes (French Crępe style, if you prefer) using 1 cup flour, 1˝ cups of milk, 1 beaten egg, 1 Tbsp melted butter, pinch of salt.

I used the traditional sugar and fresh lemon juice on one before rolling up, but also tried another with Maple Syrup. My wife preferred orange juice and sugar with hers.

So, at last: a perfect dessert for two. Yum!

Thank you everyone for your kind suggestions.



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Old 04-05-2006, 11:36 PM   #16
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Glad it worked for you I forgot to add that the pancake (or crepe if you prefer, crepe is just french for pancake) will be thicker if you don't use a beater or a blender to make the preparation smooth, and I'm sure the proportions will differ if you use different types of flour. I also forgot an important ingredient! Vanilla! My favorite things ways to cook pancakes are:

1- add banana slices to the pancake while it's cooking, and serve with english cream

2- add strawberry or banana slices on one side, then fold, serve with maple or chocolate syrup and whipped cream

3- make the pancake thicker using prepared flour, add apple slices to the batter and sprinkle with cinnamon as it cooks, serve with maple syrup

4- make two thinner pancakes using more milk, covering one with apple slices and cheddar cheese, then topping with the second pancake once it's strong enough to be moved but not completely done yet (they need to stick together)

Mmm....
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Old 04-06-2006, 03:34 AM   #17
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Many thanks for your comments, Biev. Your suggested fillings sound delightful. I had heard about the apple-slices (known in Europe as German Pancakes) but I have not heard of usog cheese as well. This sounds like a good idea. (There is a saying in Britain, "Apple pie without the cheese is like a kiss without a squeeze".)

But I do not want my pancakes to be thicker. The British preference is similar to the French -- the pancakes should be quite thin.

And I used self-raising flour, not plain (all-purpose) flour.
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Old 04-06-2006, 05:31 AM   #18
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Advoca, self-rising flour will make your pancakes thicker, it's made to make the dough rise! I would stick with the plain bleached, whole wheat or buckwheat flour. It's actually very good with the buckwheat!

Can you tell my husband married me for my pancakes?

Since you like to roll your pancakes, have you tried it with ice cream in the middle and some syrup on top?

As a kid my favorite way to eat them was to tear a little pancake into pieces and put them in a bowl with molasses
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Old 04-06-2006, 07:59 AM   #19
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I made a similar pancake for a group of our tribal elders. But I folded them like a burrito with fresh blueberries as the filling. I then topped them with whipped cream. Everyone went nuts over them. They were just crepes filled with blueberries. I was surprised by the elder's reactions. But it was a happy surprise.

Seeeeya; Goodweed of the North
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