John Locke’s recipe for Pancakes (2021)
rarecooking.com
rarecooking.com
1. https://www.youtube.com/user/jastownsendandson
2. https://www.youtube.com/playlist?list=PL4e4wpjna1vx3DFU7r7gj...
Ripe banana.
2 Eggs.
1/3 cup instant oats.
1/2 teaspoon baking powder.
Here's what mine looked like https://xenodium.com/banana-oats-pancakes-recipe
Can you share the other two recipes?
Here is my grandma's crepe recipe in exchange:
1 cup flour 1 egg 1 cup milk 2 tsp baking powder 1 tsp vegetable oil 1 tsp sugar pinch of salt
- 1 teaspoon of salt.
- 1.5 cups of milk.
- 2 cups of flour.
- 2 eggs.
- 2 tablespoons sugar.
- 4 tablespoons of melted butter.
- 6 teaspoons of baking powder.
Batter may be thick, add more milk if you prefer.
Crepes
- 1.5 cups flour.
- 1 tablespoom sugar.
- 1.5 teaspoon of baking poweder.
- 1.5 teaspoon of salt.
- 2 cups of milk.
- 2 tablespoons of melted butter.
- 1.5 teaspoon of vanilla.
- 2 eggs.
Universe nature is emptiness. There is no permanence. Really.
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), frappé 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.
That oat milk sounds good, I'll have to give it a try :)
Yep. https://www.mornflake.com/product/superfast-oats works well for me.
> I was surprised by how smooth they looked in the photo!
Took me a few tries to get there. As mentioned in other reply, lower heat and longer than typical pancake cooking time is important to avoid breaking while flipping.
Having more than one pan going also key since they're slower to cook.
https://www.mornflake.com/product/superfast-oats/
> As a lover of oatmeal cookies
Funny you mention https://xenodium.com/oatmeal-cookie-recipe
> 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?
No need. You should be ok soon after blending. I use porridge oats if that makes a difference https://www.mornflake.com/product/superfast-oats
> So I toss in one (or both), frappé the oats, then let it sit for at least 1/2 hour.
Sounds like you may like "overnight oats", if you haven't tried them.
> Any way. Thanks again.
It's important to use lower heat and cook longer than typical pancakes (to avoid breakin them when flipping). Took me a few tries. Good luck!
https://www.epicurious.com/recipes/member/views/joy-of-cooki...
https://www.nytimes.com/2018/01/12/technology/jeff-bezos-ama...
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.
* 1 Dutchman * 1 Dutchwoman * 1tsp of consent * It comes together in about five minutes * Set aside and let rise for nine months
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
English pancakes are flat.
On new years day (YYYY-1-1) we traditionally make it with champagne
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.
https://www.lacucinaitaliana.com/recipe/cakes-and-desserts/b...
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.
https://botchedandecstatic.tumblr.com/post/8954281467/nostra...
I shall take
A bunch of fruits
And another bunch of sugar
Everything will boil
Jam will be made
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.
Also, for a dryer, more grown-up flavor, try a spoonful of good cognac instead of vanilla.
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.
(The crêpes 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.
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.
It seems to be an affectation encouraged by the Long Now Foundation: https://longnow.org/ideas/02013/12/31/long-now-years-five-di...
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.
(No, it's a silly Long Now 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".
American pancakes are disgusting. It’s like the equivalent of American carbon bacon.
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.
But I didn’t know what a thick American pancakes was until I moved to Australia mid 2000s. In NZ if I got them in a cafe they were like max 5-6mm in height. But always soft and fluffy.
But when I got to Australia and had American style they were always very thick. And it clogs the mouth. I don’t know how to explain it, but it requires me to have a drink while I eat them because there’s so much… cake… every Kiwi I knew in Australia also hated them.
No idea if they are actually Swedish but you can buy Lund’s Swedish pancake mix in the US and you get something similar
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.
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 would consider those "pancakes" though.
https://sv.m.wikipedia.org/wiki/Plättar#/media/Fil%3APlattla...
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)
Pancake seems to be reserved for flat things, so yeah æbleskiver would not be considered pancakes.
What American's call a pancake would be an 'American pancake' over here.
https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Jo...
But I find it most surprising that the detailed rules say nothing about how long to steep the tea.
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.
Ghee!
I generally skip the skimming step, though it can burn if the heat is too high. Ghee is fantastic for high heat cooking.
I'm thinking of the ones with baking powder, that I consider "american pancakes" (but correct me if that's not right).
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.
If anything else I put honey on them. Maple syrup is just a total ripoff price wise.
My go to cheat meal really with sausage.
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.
"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."
> 3:2:1
Not 5:4:3?
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?
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.
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.
The pancakes will start to take effect after 2 or so hours.
This will taste very eggy. It's almost an omelette.
https://lostpedia.fandom.com/wiki/Don%27t_tell_me_what_I_can...
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)
I could be wrong but it makes me chuckle every time I think of it.
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.
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.