I'm watching a marathon on Thanksgiving while I'm cooking myself lol. I love this channel too! There's a reddit page dedicated to this channel as well.
I like how when he says someone's name, he actually puts in the effort to learn how to pronounce it, and the same goes with titles of foods, ancient places, countries, etc. I know it's small, but I appreciate it.
@@whyaleichia I didn't mean that he pronounces everything perfectly, I just appreciate that he puts in the effort to try to learn to pronounce certain words, even if his pronunciation isn't amazing.
Decades ago when I was a teacher, I had an Ethiopian student whose mom made the most delicious injera. He’d bring me some that she cooked for me after she found out I liked it. And growing up in Ohio, our elementary school had a pancake breakfast to go with the maple syrup we made ourselves from tapping the maple trees on the school grounds. Many good pancake memories ❤
fun fact: Otzi's body is the oldest known human to have tattoos on his body. The designs vary from abstract forms to deers. His corpse was in such a great condition due to the climate it was preserved in, that tattoo historians were able to reproduce the designs and I've known people who got them.
I have two deer tattoos copied from those found on two mummified bodies from the Pazyryk culture of Siberia. There's a great article about them here: www.ancient-origins.net/ancient-places-asia/stunning-ancient-tattoos-pazyryk-nomads-002267
It's absolutely amazing how much effort you put into pronouncing foreign words correctly. I'm a native Hungarian (and a bit of a polyglot) and literally never heard a native English speaker pronounce such a clean Ö, or say any Hungarian word with A well enough that I could recognize the word just by listening without watching the accompanying video.
Sounds like a Heresy to me. I made pancakes with great frequency back in grade school. Sure it was from a mix, but using a mix honestly isn't too dissimilar from pre-making a bunch of dry mix yourself and mixing in the wet stuff later when you actually want to cook some pancakes.
My great grandmother used to sing the pancake song as follows: Shrove Tuesday, Ash Wednesday, poor Jack went to plough, His mother made pancakes, she didn't know how, She tossed them, she turned them, she made them so black She put in so much peppercorn, she poisoned poor Jack.
Okay, I think you have finally topped my father's pancakes for "worst pancake." (For context: they are yeast-based but have no rise to them and are somehow burnt on the outside yet liquidy in the centers.)
Every other cooking channel on youtube: ''We only talk about the food not about its history'' This channel: ''Ötzi ate pancake before he was murderd!'' This channel is awesome hope there is still more to come :D
The funny thing is that historians seem to disagree whether it was a pancake or a primitive pizza which was the information I got every time when learning about ötzi. I guess there there wasnt that much of a difference back then
@@schwachmatjauch3282 Makes sense, a pizza is basically a savory cake baked in a pan. And pancakes don't have to be sweet either, my father often makes some that get cut into strings and put into soup.
@@Franky_Sthein Frittatensuppe. The name refers to the Italian Frittata, while it's actually a non-sweet Palatschinke (Austrian German) similar to the Hungarian Palacsinta. Whose ancient origin was the Placenta (Greek and Latin for cake - pan cake).
@@Franky_Sthein Crepes are often eaten salty too, say cheese and ham wrapped inside maybe some herbs or chicken too, or tomato, cheese, ham, kinda pizza like.
Best part about recipes of the past must be the fact you don't have to read some bloggers whole life story before the recipe. This recipe made today would be like "Once, on my to way to my daughters soccer practice, we were talking casually about how butter made pancakes too dense. This made me think of my grandmothers garden, when I was little she would put butter-less pancakes to mulch her tomato plants ......*9 pages later*.....So the recipe is..."
My Dad was a pancake master. For years he'd make pancakes for all of us every Saturday morning, and sometimes other times in the week. He loved to experiment with food and drinks anyway, you never quite knew what you were going to get when he was in that mood. I can remember only twice in all those years that things didn't work out. I'm craving some of his banana pancakes now. Miss you and love you, Dad. ❤️❤️
I’m English, and Shrove Tuesday is still very much a thing in England. We call it pancake day and it’s still a very normal thing most people do. In fact when I was growing up it was the only day of the year we would ever eat pancakes and I think for many families it was the only day they would ever make pancakes My mum would give us something light for dinner that day like cheese on toast, and then she would start to cook a long run of pancakes for us all. In England our pancakes are the same as French crepes, very thin unlike American ones, and we would have lemon juice and sugar on them and maybe homemade strawberry jam. I used to manage maybe 4 before becoming too full, we would stuff ourselves with them Odd to think it’s a medieval tradition that still lingers. But I think now twenty years later it’s probably still like when I was a child and most families do it
When I was a child (soooo many years ago) we sprinkled sugar over a pancake and then squeezed orange juice on top (a quarter of an orange was enough for one pancake). It wasn’t until we spent a couple of years in Canada that we “discovered” maple syrup and “American style” pancakes. Now I love those thicker pancakes, served with butter & maple syrup :) This recipe reminds me more of the dropped scone (or pikelet, in Australia) recipe I used to have. Much richer than a traditional pancake, so usually done as two or three in circles. Lovely cold, just with some butter.
Yes exactly how you described, thin line a french crepe and rolled up like a sausage. Although the Irish in us would come out and we would cook our pancakes in salted butter so you would have the light sweet lemonade taste with a hint of saltiness and the richness of the butter... Oh my goodness it's delicious!
Congrats on your pronounciation. As a Hungarian, who has seen quite a few foreigners attempting and failing to pronounce Hungarian words, I tip my hat to you as yours was almost perfect.
My severe pancake addiction started (funnily enough) with a cool piece of Swedish history. As a child I lived near a local history park/museum called Jamtli - where you could learn all about the history of the county and live it as you strolled around in the massive park area - where they had built up all manner of historical structures, time typical farms with animals, AND an old logger cottage. Now if you were brave enough to venture into the logger cottage - you'd meet two old loggers from the 18'th century in there (hired actors) seated around a small cooking fire. And using a cast iron skillet, they would fry up a typical loggers meal, namely bacon pancakes. And then you got to eat some of the pancake. And it was heavenly. First they'd fry up the diced bacon pieces in lard and let them cook, and then add the pancake batter. Flour, eggs, and some old fashioned farmers milk. The pancake came out fluffy, and slightly salty, and crispy around the edges. And you also got that smoky flavor from it being cooked over a real fire. Delicious!
Swedish pork pancake (it's usually done with salted, smoked pork, not specifically bacon) is indeed heavenly - it's often served with lingonberries - the tart sweetness completes the smoky saltiness of the pancake. A lot of those recipes are done in an oven, in fact, not a frying pan. For general pancake goodness, we do consider crepes the only true pancakes.
I'm from the North of England, and my hometown still does Shrove Football. It's always a muddy free-for-all and there are prizes afterwards for good play (diligence, worrying the ball, pulling little kids away from the freezing river, etc). This year it didn't even rain!
The best advice I have ever gotten on when to flip a pancake came from Swedish chef and author Johanna Westman's children's cook books: "The top of the pancake should look sort of like and old, sweaty slice of cheese." Never flipped one too early again after that
As I grew older, my capacity decreased, but I can still stuff myself with a horrendously satisfying amount of palacsinta. With cinnamon sugar (honestly, the best seasoning, also cinnamon regulates blood sugar, so it decreases the consequences of stuffing yourself with pancakes), or with battered curd/cottage cheese (called túró in Hungarian).
@@TastingHistory Try with something more savory. Like I had creamcheese and smoked salmon on mine this weekend. It's still delicious but you don't ruin the rest of the day completely. Still save a couple for syrup though. Edit. Had to add that in Norway we tend to but bacon bits or Flesk in pancakes. You should try that too. This is more dinner oriented though.
Delicious! I watched this in the middle of the night when I couldn’t sleep, and then made them for myself and my 2 small kids for breakfast. We loved them! Topped them with a TINY drizzle of honey “for that golden flavor” and a nice glob of applesauce. I love this channel. It makes my heart happy 😊
In South Africa, we eat pancakes when it is a rainy day. We eat them covered with cinnamon sugar. That makes me feel nostalgic. We have savoury ones too, but those are fancy, for a starter. I've had a starter pancake filled with a mixture of chopped bacon/ pork and cherries. So goooood.
I've had some stuffed dinner crepes that were to die for in Canada too. At home I make regular white pancake mix w/ a dollop of yogurt and vanilla to the wet ingredients. Or for a stick to your ribs alternative, I'll make buckwheat pancake mix w/ a dash of cinnamon (half buckwheat flour/half wholewheat, barley/white flour, so they are still fluffy).
I can't believe I just found this channel a few days ago. It's great! Having said that, I want to mention boxty/bacstai, the Irish potato pancake. They're savory and when they're thin they can be filled with one or more of meat, vegetables, cheese and herbs. They're good on their own too.
As someone with an interest in cooking, history, and linguistics, this channel is absolutely perfect for me, seeing all the old recipes is fascinating. Love the channel, keep up the good work!
Can't say it enough: I'm really happy I found this channel. I remember when you only had a couple thousand subscribers and your growth is so justified! Didn't really expect to find a channel that combines both my interest in history and my passion for cooking, but I guess this channel is proof that a lot of people love both as much as me!
I’ve just discovered your channel a few days ago and must have watched two dozen of your videos! Enjoy the history and entertainment. I like your delightful erudite nerdiness. I grew up eating pancakes - or rather, crepes - for weekend brunch, rolled up and slathered in sirop d’érable… sometimes filled with applesauce and cheddar or ham slices and cheddar. Now I make my crepes with fizzy water kefir, which makes them light and tender, egg, and a mix of wheat and fine buckwheat flour. My favourite toppings before I roll them up are maple sirup, apricot or cherry jam, melted bittersweet chocolate chips and raspberries, or apples sautéed In butter and maple syrup, with lightly toasted walnuts and cardamom. Crepes are still a frequent favourite!
So, I'm watching these older episodes (they're lovely!) and noticing that the subtle changes you've made over the course of the channel have been really wonderful. I noticed in this one, that I missed the announcement of the "story" behind the food... the dee dul dum, dum dum. It's also delightful to see you being awkward with the food. You've won so many hearts for your sweet, highly intelligent, and flat-out funny personality. THANKS MAX for bringing us the history of our food in such a delightful way!
I'm surprised you didn't tie in the "fat" of Fat Tuesday/Mardi Gras as the using up of all the butter/fat before Lent by frying pancakes. Also, congrats on consistently producing a high-quality, very entertaining show each week just sitting in a chair in front of your kitchen sink with a stuffed toy in the background. That takes skills. (Maybe the charming smile and dazzling blue eyes have a little to do with it. Jose, what do you think?)
Is that why it's called Fat Tuesday? Lived in Mobile with its Mardi Gras my entire life and nobody ever told me. Didn't even know pancakes were involved.
@@BacchaeOphanim Before lent, you were supposed to use up all that 'naughty' stuff like sugar and fats then you fast for 40 days in remembrance of Jesus' 40 days in the wilderness. And then you stuff yourself full of chocolate on Easter Sunday :-) So pancakes was a good way to use up , well in this case, eggs and a barrel-full of cream, it would seem!
Between this and Binging With Babish doing The Four Horsemeals of the Eggporkalypse I'm just basically going to have to make a proper breakfast tomorrow
I'm by no means an expert, but I suspect that the reasoning when the recipe was written wasn't "fat bad, get rid of lard" but rather "cream is an earlier stage of dairy than butter = more easily obtained fat". Until industrial food production and global distribution became abundant, fat was thought of as a good thing, even a luxury. A solid fat reserve was what you survived on during lean years, and food production can be very unpredictable when you only have local, mostly small scale production to rely on.
@@helenanilsson5666, he said that the cookbook was from Cromwellian England. Cooking with butter and lard was seen as indulgent and therefore related to papists or royalists. Milk and cream were not quite as bad.
@@TastingHistory you are awesome man, please keep up the good work - I love every single one of your videos :) uh and by the way, the devil wears prada is one of my alltime favorites ;)
I love you for The Devil Wears Prada reference. As far as favorite pancake: I have celiac, so half Bob’s Red Mill GF Pancake mix/half Buckwheat, with extra egg yokes for fluffiness. TOPPED WITH a vinegar based syrup: equal parts balsamic vinegar, fruit preserves, and maple syrup. The vinegar makes the sweetness bright and not heavy or cloying. To this I top with a dollop goats milk yoghurt (Celiacs often can’t process moo anymore,). Also lovely with it is some Gjetost cheese and good strong coffee. HEAVEN.
goats milk is so good, but it has an odd taste if you're not used to it. If you have tried it and don't like it after a week or two it may be useful to seek out sheep milk. Sheep's milk has a flavor similar to cow's but has the advantages of goat's milk. It's harder to find however. At least in the US. In the middle east i'm told camel's milk is more common so that's another thing to try.
@@platedlizard Once you get used to goat milk, it's hard to go back to cow milk. Cow milk is definitely sweeter (from the pesky lactose), which leaps out when I have to sub, and it's also less rich. One thing I never could get used to is goat yogurt though. Nasty, dank tasting stuff. Good thing I did eventually get past my once extreme dairy allergy. I just have to be careful I don't go overboard on it and I'm good. I stick to goat milk, but often cook w/ regular cow dairy.
Max, nice episode. One of my favorite sayings comes from Poland, where i understand they eat pancakes early, often, and in many variations. The saying is "He (or she) is serving first pancakes" - meaning whatever it is they're doing is not quite ready for prime-time, referring of course to the fact that the first one or two pancakes before the pan is properly seasoned tend to break or not brown properly... enjoy!
The “Collapse of Civilizations” podcast was my initial crack during coronavirus but this became my second crack so now I have two cracks . I’m am an historical crack addict.
As a life long pancake lover, and somewhat of an enthusiast of pancake varietals, I had to try this recipe. Absolutely going in my rotation of breakfast recipes! The texture was dense but not heavy, the nutmeg (couldn't find mace) was pleasant and appreciated, especially with the drier bites. Tried one cake with honey and crushed walnuts and it was good. Then two more cakes with maple syrup, nuts, a few blueberries, raspberries and blackberries. Delicious. I love history and pancakes, thank you Max!
I just tried this, this appealed to my 13 hour day induced laziness. I switched cream for whole milk (for my own conscience). I didn't have any mace, so used saffron and cardamom. Paired it with cloudberry preserves and OMG, so good. Thank you.
You do a terrific job with this channel. Everything from the concept, pacing of each episode, to your presentation style and pronunciations are wonderful!
This is such a great video!!! Thank you for doing more world food history, youre really one of the only youtubers doing food history so its nice to see non-european food history since its so dominant on the platform. The payasam video was AWESOME i was so glad to see how much you liked it!
In Hungary we have a lot of different kinds of pancakes, which we call palacsinta. They are actually closer to what you would call crepes. We have Gundel palacsinta, as you mentioned, stuffed with nuts and topped with chocolate syrup. Another really famous one is the Hortobágyi húsos palacsinta, which translates to meaty pancakes from Hortobágy. It's a savory version stuffed with minced meat and topped with sour cream, and it's folded just as the Gundel ones, that you showed on the picture, two times, making a triangular shape. However, the most traditional kinds that you would find almost everywhere are just basically crepes that we spread different toppings on and roll them up. The most common toppings are cocoa-powder, nutella, jam and túró (which is like curd) mixed with sugar and lemon or orange peels. However, my favourite topping is cinnamon mixed with sugar.
I'm from Hungary, and we have many many kinds of pancakes! (I guess crêpe is a better word for them but whatever..) We have one filled with a type of cottage cheese (it's sweet), then stacked into a baking pan and covered with sour cream (it is different from what you have in America), and then baked. We have Rotschild pankakes (judging by it's name it probably originates from somewhere like Germany but idk): It is filled with nuts, and served with sour cherry sauce (or if you don't like nuts, you can fill it with cocoa powder and a bit of sugar, wich is way better in my opinion). And on the savory side: we have one with spinach in the batter, and we put cheese on it and fold it in half while it is still hot, so the cheese melts in it. And hortobágyi "meaty" pancakes (sorry for this translation, I am way too tired to use my brain), which is basically just a clever way of using leftovers, because it is stuffed with stew, which is usually not prepared for just the sake of the pancakes. (sorry for the chaotic descriptions, I got way too excited about the pancakes, and it is kinda hard explaining things to others that are ordinary to you, but completely unknown to them. I hope you could understand it btw)
Part of me wants to say, this would have been a perfect show for the history channel, But the other part, says that the history channel isn't good enough anymore.
They would have to talk about how the ancient aliens made pancakes while they were building the pyramids. And then transition to Nazi leaders' favorite recipes.
Love this video. My parents (who were Church of Scotland) told us that the point of shrove Tuesday was to use up the things in your kitchen that you would be giving up for lent, hence the tendency to top pancakes with sugar or other sweet things.
"When it comes to the cerulean blue military jackets by Yves Saint Laurent you may know what you're talking about but when it comes to breakfast foods you're out of your league." I almost spit my tea.
Then there's the fluffy pancake of japan, they beat the egg whites soo much it became foamy, i really like the fluffy feel and boi it is heaven when eaten with ice cream and some kind of syrup like chocolate or maple
The egg whites become stiff. It's more or less what Max was doing with his eggs just with egg yolks and not to that extreme. It introduces air which provides lift. They're basically a souffle pancake.
Max, I think you love pancakes as much as my boyfriend! 😂Sometimes I say “are you sure you want to make that much pancake batter?” And he just looks at me with the *who would want less pancake? Does not compute* face. Almost every Sunday he makes pancakes, but the process begins the day before. We soak equal parts flour with yogurt or milk kefir or soured milk and cover and let sit overnight to ferment the flour and help it rise. Then in the morning however many cups of flour you used, that’s how many beaten eggs you add, add a pinch of salt and a little melted butter and maybe a little baking soda if the flour didn’t rise much and cook, as you say, ad nauseum, because it’s about a 2 hour affair to make all the pancakes. 😂 I’ve always LOVED Dosas and there’s only one real Indian place in my city that makes them and I could eat them all day. And yum Injera bread. Ethiopian food is such a special experience. Wonderful video, as per usual😸
lol i forgot that american pancakes are Like That aka the concept of adding baking soda or butter in pancakes threw me. the most we do is use butter for pikelets (which are closest to american pancakes) my mums a brit so all i knew as pancakes were basically crepes. might give this recipe a go tho to compare the difference in how the cream affects the taste/texture
Yeah baking soda in pancakes is weird here too (Austria), basically only used if you want to have really thick 2cm pancakes. Else its just milk, flour, egg and salt. Rolled or folded once with whatever you love (spinach, jam, ice, nuts)
Wonderful video, thank you. I share a life with someone who loves pancakes - he eats them morning, noon and night - he prepares them himself using all sorts of wonderful ingredients for the batter and also for the fillings - savoury and sweet. Your presentation is outstanding - thank you.
One pancake I often make using Aunt Jemima batter is my “Cinnabon” pancake. When prepping the batter, mix in cinnamon sugar and vanilla. Do not overmix, you want it fluffy. Pour into the pan into the center of a mixture of butter and canola oil for a crisped edge. Top it off with white chocolate chips and some more cinnamon. After it has finished cooking, coat with some syrup that has been mixed with cinnamon powder, and cream cheese frosting.
Toni Hinton You aren’t kidding. It is a very rich tasting pancake. Normally get through two at most, but then again I make them about 7-8 inches across and up to half an inch thick.
Did I just hear patishapta? :O It is truly one of THE best stuffed sweet pancakey version you will find in India! I personally prefer the ones with coconut and jaggery filling...yumm! Just stumbled on your channel today Max, and this has to be my best find of the day! ^_^ Keep 'em coming!
Damn you, Handsome Max and your theft of my entire afternoon. Keep up with the great work and offerings, pretty sure I speak for everyone when I say; Thank You. ❤️🤘🏻
I enjoy this channel SO MUCH! Thanks, Max, for bringing a lovely mixture of history, food, and your great personality to the show! Super interesting & (mostly) crave-inducing recipes. Thanks for sharing this with the class, Max! 🥞
also, you should really do an episode on Otzi's last meal, and the meals he could have made from the food found with him. I think he had medicinal mushrooms with him as well.... i love really early "cold" cases like Otzi
Highly recommend injeera. I didn’t care for it at first, but learning about the importance of it, the history, gave me a new perspective and now I love it! Little Ethiopia has so many great places
I'm discovering these gems of videos. Absolutely amazing. I love love love how you mentioned different kinds of crêpes around the world. Southern parts of Bengal puts coconut filling in patishapta pithe/pitha, rest of Bengal puts kheersha which is milk that's been reduced so much that it becomes a sweet paste. We usually make with nolen gur (new jaggery) which is absolutely divine. Bengalis make it on Poila Boishakh, Basanti Puja or Poush Sankranti when we worship Goddess Lakshmi. Sun God, the Goddess of Ganga and Shiva are also worshipped. Wish you could could taste patishapta pitha with nolen gur from Bengal once, I think you will love it!
Andong has made a nice little introduction video to the matter: ruclips.net/video/3Z3XE8tIiFs/видео.html (certainly with a very different vibe compared to Tasting History).
In my hometown we still play football on Shrove Tuesday on the field in front of the castle walls. Children are even released early from school to go play and all ages are involved.
I might try this recipe real soon. I was wondering if you have access to any resources that lead you to the earliest Baklava recipes available? It's something worth doing if you can as it's interesting how this one dessert is claimed by Greeks, Arabs, Turks, Persians, North Africans, to a lesser extent Slavic communities, and it's the same word used by all cultures. According to my grandmother the recipe was different when she was a child and it somehow changed after the great depression and was modified. They used to use real honey that came from blossoms that had more flavor, such as honey from thyme and oregano. During the depression households had to change it up to sugar syrup and they'd flavor it with things like rose oil/rose water, orange zest, lemon zest, along with cinnamon or clove to compensate for not using honey. Not sure if you can trace back the very first recipe ever documented and seeing how different it is from the common ones made today.
I tried this recipe. I wasn't expecting much, but it was actually so good! Wow. Since I didn't know what it was going to taste like, I had mine topped with strawberries, but I feel bananas would make the perfect complement here. Absolutely am going to try this again.
Fun fact: in Hungary we have another strange pancake called hortobágyi palacsinta. It is made with minced meet as the filling. The name itself comes from Hortobágy, which is a city and also a geographical area in Hungary. This recipe is quite older than the Gundel palacsinta's which was made in the Gundel Restaurant in the 1900's. Edit: Hortobágy style pancake was created for the Brussels World Fair in 1958. Also the original recipe of the Gundel style pancake was inherited from Sándor Márai's wife. The recipe comes from her family. /Erzsébet Kovács's correction/
Both of them are modern creations, apparently. Hortobágy style pancake was created as a stereotypically Hungarian dish (to showcase such Hungarian flavours or dishes as chicken in a paprika and sour cream sauce) for the 1958 Brussels World Fair. On the other hand, Gundel style pancake was originally a family recipe inherited by the writer Sándor Márai's wife.
This is still broadly how I was taught to make pancakes in the north of England, I don't normally put sugar in, put it on top instead (or golden syrup) and I might use a bit of lard or dripping when frying but I don't think it's really needed, I just like the flavour it adds. But yeah, it's just egg, milk, and flour mixed together until you get a batter, then pour it in a frying pan and fry it. The idea of adding any sort of rising agent to it is strange to me, though I gather it's an American (and Scottish) thing.
Yeah, same. I'm used to Norwegian pancakes - thin floppy things that you roll up around your filling like a tortilla. Adding a rising agent would do odd things to their structural integrity. ( northwildkitchen.com/pannekaker-norwegian-pancakes/ - odd as it is to go to an American to describe Norwegian food, her photos are good and the recipe seems reasonable.)
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With so many types of pancakes in the world, what's everyone favorite kind?
Personally, I've been really loving crepes.
One with a whole lot of whipped cream and maple syrup
@@jamesr5574 me too!!
Just plain buttermilk with syrup and whip cream. 🥞
I love sourdough pancakes, with honey butter. I make them with cardamom and a little cinnamon.
Every time you put a whole nutmeg in a recipe, Jon Townsend grows stronger...
I was looking for this reference!
Me too
Christina T. I knew someone would post somthing about Jon in there!
LOL! Accurate statement.
YES!!!!
Me, externally: *nods head sagely* ah yes I see the historical context for this
Me, internally: nice man eat food make brain happy
Both reactions are appropriate
Nice man good hair speak good.
@Batman The Dark Knight don't be inappropriate, you wouldn't say that to someone on the street under normal circumstances.
I mean, that's basically this channel for everyone in a nutshell
🤣🤣🤣
Anyone else binge-watching all of Max's videos just because? I love this channel! Can't get enough, so I watch them over and over!
Huzzah, thank you!
Been over a year, still doing it :)
I have the Binge Every Episode playlist on as I work!
I'm watching a marathon on Thanksgiving while I'm cooking myself lol. I love this channel too! There's a reddit page dedicated to this channel as well.
Me. Again. Today. Because I'm a history nut with no life. Channels like this is my idea of fun.
"No butter, no lard"
"Well it does have 6 eggs and quite a bit of sugar"
Recipe: 𝟭 𝗣𝗶𝗻𝘁 𝗼𝗳 𝗰𝗿𝗲𝗮𝗺
🤣 glad I'm not the only one to notice this! Max should have thought about how butter is made
Was thinking that too. A pint of heavy cream is about one stick of butter's worth of fat.
I wondered about that
No butter, no lard? Is that how Bob Marley makes his pancakes?
and then he butters his pan before frying. As Julia Child said, "You can never have too much butter."
I like how when he says someone's name, he actually puts in the effort to learn how to pronounce it, and the same goes with titles of foods, ancient places, countries, etc. I know it's small, but I appreciate it.
and yet, that's definitely not how to pronounce okonomiyaki.
@@whyaleichia Yeah, but they did say "effort". You don't have to always get it right, as long as you try. 🙂
@@whyaleichia I didn't mean that he pronounces everything perfectly, I just appreciate that he puts in the effort to try to learn to pronounce certain words, even if his pronunciation isn't amazing.
Most youtubers dont even try with names they just decide "i csnt say this" instead of even giving it a go
@GREATGODSOM I realize that, I'm just saying that I appreciate that he TRIES to pronounce things, even if his pronunciation isn't always correct.
Decades ago when I was a teacher, I had an Ethiopian student whose mom made the most delicious injera. He’d bring me some that she cooked for me after she found out I liked it. And growing up in Ohio, our elementary school had a pancake breakfast to go with the maple syrup we made ourselves from tapping the maple trees on the school grounds. Many good pancake memories ❤
Today on “Handsome man cooks old food”: a trap is laid for Townsends by using an entire nutmeg.
Townsend's is Elmer Fudd, and Max is Bugs Bunny in Viking drag.
Literally all of us were thinking this.
I would nerd out of they collaborated though...
@@nannetteralphs9042 They did a livestream together
😂😂😂
fun fact: Otzi's body is the oldest known human to have tattoos on his body.
The designs vary from abstract forms to deers.
His corpse was in such a great condition due to the climate it was preserved in, that tattoo historians were able to reproduce the designs and I've known people who got them.
Now that sounds like a fun tattoo idea
I have two deer tattoos copied from those found on two mummified bodies from the Pazyryk culture of Siberia. There's a great article about them here: www.ancient-origins.net/ancient-places-asia/stunning-ancient-tattoos-pazyryk-nomads-002267
When did the plural become “deers”?
It's believed that Otzi's tattoos were actually a form of medicine/treatment for pain - possibly arthritis.
@@KateGladstone probably around when it started making more sense to say deers than deer, oh wait, it's always been that way
It's absolutely amazing how much effort you put into pronouncing foreign words correctly. I'm a native Hungarian (and a bit of a polyglot) and literally never heard a native English speaker pronounce such a clean Ö, or say any Hungarian word with A well enough that I could recognize the word just by listening without watching the accompanying video.
Thank you : )
I noticed that also. I
appreciate you going above and beyond!
i noticed this too and im american and only speak english. i was impressed because i could tell he was actually putting that effort in.
Ah yes, the palacinka or as it's called in German, Palatschinke.
Vogue: "Pancakes are frankly difficult and not worth eating at all--"
Me: "SACRILEGE, BURN THE WITCH."
1939 Vogue: witch editor that disses pancakes...
modern day Vogue: Anna Wintour
where is the Spanish Inquisition when you need them?
#VOGUEISCANCELLED
Sounds like a Heresy to me. I made pancakes with great frequency back in grade school. Sure it was from a mix, but using a mix honestly isn't too dissimilar from pre-making a bunch of dry mix yourself and mixing in the wet stuff later when you actually want to cook some pancakes.
Double-acting baking powder was invented 70 years before that was written so I have no idea what they could be complaining about
No self respecting Witch would refuse pancakes, or profess such very little kichen majick.
My great grandmother used to sing the pancake song as follows:
Shrove Tuesday, Ash Wednesday, poor Jack went to plough, His mother made pancakes, she didn't know how, She tossed them, she turned them, she made them so black She put in so much peppercorn, she poisoned poor Jack.
woah
😳
Σ（ﾟдﾟlll）
Okay, I think you have finally topped my father's pancakes for "worst pancake." (For context: they are yeast-based but have no rise to them and are somehow burnt on the outside yet liquidy in the centers.)
😄 😁
Every other cooking channel on youtube:
''We only talk about the food not about its history''
This channel:
''Ötzi ate pancake before he was murderd!''
This channel is awesome hope there is still more to come :D
Me reading your comment before reaching that part of the vid: ah this guy is joking
me after: wait... what
The funny thing is that historians seem to disagree whether it was a pancake or a primitive pizza which was the information I got every time when learning about ötzi. I guess there there wasnt that much of a difference back then
@@schwachmatjauch3282 Makes sense, a pizza is basically a savory cake baked in a pan.
And pancakes don't have to be sweet either, my father often makes some that get cut into strings and put into soup.
@@Franky_Sthein Frittatensuppe.
The name refers to the Italian Frittata, while it's actually a non-sweet Palatschinke (Austrian German) similar to the Hungarian Palacsinta.
Whose ancient origin was the Placenta (Greek and Latin for cake - pan cake).
@@Franky_Sthein Crepes are often eaten salty too, say cheese and ham wrapped inside maybe some herbs or chicken too, or tomato, cheese, ham, kinda pizza like.
Best part about recipes of the past must be the fact you don't have to read some bloggers whole life story before the recipe. This recipe made today would be like "Once, on my to way to my daughters soccer practice, we were talking casually about how butter made pancakes too dense. This made me think of my grandmothers garden, when I was little she would put butter-less pancakes to mulch her tomato plants ......*9 pages later*.....So the recipe is..."
This went straight to my soul.
If you buy a cookbook it will work the same way as cookbooks of the past.
Amen to that!
This is because you can't copyright recipes, so cookbook writers and food bloggers include these texts to try to protect their "brand."
Also theres more room to stick ads in there
"fairly thicc pancake" is my street name
🤣
Great comment. I loved you in Guardians of the Galaxy ;)
Very perfect heard it as I read this... Just the best
And "pancake butt" in prison
It's just hitting me that that's an oxymoron
My Dad was a pancake master. For years he'd make pancakes for all of us every Saturday morning, and sometimes other times in the week. He loved to experiment with food and drinks anyway, you never quite knew what you were going to get when he was in that mood.
I can remember only twice in all those years that things didn't work out.
I'm craving some of his banana pancakes now. Miss you and love you, Dad. ❤️❤️
Banana 🍌 pancakes 🥞 sound delicious 😋
My dad was that kind of cook, too!
I’m English, and Shrove Tuesday is still very much a thing in England. We call it pancake day and it’s still a very normal thing most people do. In fact when I was growing up it was the only day of the year we would ever eat pancakes and I think for many families it was the only day they would ever make pancakes
My mum would give us something light for dinner that day like cheese on toast, and then she would start to cook a long run of pancakes for us all. In England our pancakes are the same as French crepes, very thin unlike American ones, and we would have lemon juice and sugar on them and maybe homemade strawberry jam. I used to manage maybe 4 before becoming too full, we would stuff ourselves with them
Odd to think it’s a medieval tradition that still lingers. But I think now twenty years later it’s probably still like when I was a child and most families do it
@bribripot atherston do, and still on Shrove Tuesday
Same for our family only ate pancakes on shrove Tuesday just as you described. ❣️
You should go back to the tradition of also being Shriven.Henry messed up a lot of what was England.
When I was a child (soooo many years ago) we sprinkled sugar over a pancake and then squeezed orange juice on top (a quarter of an orange was enough for one pancake). It wasn’t until we spent a couple of years in Canada that we “discovered” maple syrup and “American style” pancakes. Now I love those thicker pancakes, served with butter & maple syrup :)
This recipe reminds me more of the dropped scone (or pikelet, in Australia) recipe I used to have. Much richer than a traditional pancake, so usually done as two or three in circles. Lovely cold, just with some butter.
Yes exactly how you described, thin line a french crepe and rolled up like a sausage. Although the Irish in us would come out and we would cook our pancakes in salted butter so you would have the light sweet lemonade taste with a hint of saltiness and the richness of the butter... Oh my goodness it's delicious!
"Who would want less pancakes? I... does not compute."
Truly you are a champion of us all.
pssst...it's "fewer"
@@jonijoni1145 thanks Ser Davos
Max….you’re so cute! 😂❤️
Congrats on your pronounciation. As a Hungarian, who has seen quite a few foreigners attempting and failing to pronounce Hungarian words, I tip my hat to you as yours was almost perfect.
"Shiny to Matte"
I have watched so many pancake videos and never heard this. I can't wait to try it because that is life changing advice.
It works 😁
Dude
That's the secret - it's shiny while it's liquid, matte means its turned solid - ready to flip.
Shiney not shiny
That Jack Taylor description is so metal. Necromatic Cooks is now the name of my death metal cooking show.
My severe pancake addiction started (funnily enough) with a cool piece of Swedish history. As a child I lived near a local history park/museum called Jamtli - where you could learn all about the history of the county and live it as you strolled around in the massive park area - where they had built up all manner of historical structures, time typical farms with animals, AND an old logger cottage. Now if you were brave enough to venture into the logger cottage - you'd meet two old loggers from the 18'th century in there (hired actors) seated around a small cooking fire. And using a cast iron skillet, they would fry up a typical loggers meal, namely bacon pancakes. And then you got to eat some of the pancake. And it was heavenly. First they'd fry up the diced bacon pieces in lard and let them cook, and then add the pancake batter. Flour, eggs, and some old fashioned farmers milk. The pancake came out fluffy, and slightly salty, and crispy around the edges. And you also got that smoky flavor from it being cooked over a real fire. Delicious!
Swedish pork pancake (it's usually done with salted, smoked pork, not specifically bacon) is indeed heavenly - it's often served with lingonberries - the tart sweetness completes the smoky saltiness of the pancake. A lot of those recipes are done in an oven, in fact, not a frying pan. For general pancake goodness, we do consider crepes the only true pancakes.
It sounds wonderful /
If you turned these videos into a cookbook (with a medieval looking binding), I would definitely buy it.
Keep the good work!
Pls LLP
Yes would be awesome
I take it you are very happy right now since he just announced an upcoming cookbook.
His cookbook is available to order now! 😊
I went to an Ethiopian restaurant with some friends a couple years ago and it was such a good experience. Highly recommend..
Same. Ethiopian food is the bomb
I'm from the North of England, and my hometown still does Shrove Football. It's always a muddy free-for-all and there are prizes afterwards for good play (diligence, worrying the ball, pulling little kids away from the freezing river, etc). This year it didn't even rain!
Watching Max's take on pancakes. Love the prize for pulling children away from the freezing river. Me as a child....
"Necromatic cooks" is possibly the most terrifying thing I have heard today.
Idk man Im kinda just imagining a baker waving their hands over some dough while commanding it to rise and laughing maniacally.
@@mikkellopez8429 😂🤣🤣
@@mikkellopez8429 Underrated comment!!!
"man, these pancakes are so good they could raise the dead"
Isn’t that the plot for that one quest in OSRS
Our eternal quest to find out just how many Pokemon plushes one adult man can own.
How many Pokemon have been made into plushes?
893
Far more than a child I'd say.
The best advice I have ever gotten on when to flip a pancake came from Swedish chef and author Johanna Westman's children's cook books: "The top of the pancake should look sort of like and old, sweaty slice of cheese." Never flipped one too early again after that
Very descriptive. Not sure I want to eat the resulting pancake after hearing it, though.
Definitely feel you on pancakes. The first 2-3 are bliss. But you can't stop yourself so you end up a ruined mess, stuffed to bursting.
Many a Sunday has been made useless through a pancake breakfast.
As I grew older, my capacity decreased, but I can still stuff myself with a horrendously satisfying amount of palacsinta. With cinnamon sugar (honestly, the best seasoning, also cinnamon regulates blood sugar, so it decreases the consequences of stuffing yourself with pancakes), or with battered curd/cottage cheese (called túró in Hungarian).
Eh pancakes go right through me. Ill eat like 10/till im stuffed and an hour later ill be hungry again.
My solution is have family. By the time I'm done cooking the pancakes, there are usually only a few left! 😭
@@TastingHistory Try with something more savory. Like I had creamcheese and smoked salmon on mine this weekend. It's still delicious but you don't ruin the rest of the day completely. Still save a couple for syrup though.
Edit. Had to add that in Norway we tend to but bacon bits or Flesk in pancakes. You should try that too. This is more dinner oriented though.
This young fella is an absolute hilarious delight to listen to!
Much love from Belgium.
Delicious! I watched this in the middle of the night when I couldn’t sleep, and then made them for myself and my 2 small kids for breakfast. We loved them! Topped them with a TINY drizzle of honey “for that golden flavor” and a nice glob of applesauce. I love this channel. It makes my heart happy 😊
Same here, watching in the middle of the night.
In South Africa, we eat pancakes when it is a rainy day. We eat them covered with cinnamon sugar. That makes me feel nostalgic.
We have savoury ones too, but those are fancy, for a starter. I've had a starter pancake filled with a mixture of chopped bacon/ pork and cherries. So goooood.
That sounds like a nice custom, brightening a rainy day with delicious pancakes. Or maybe just a good excuse to eat a lot of pancakes :)
Oh damn! That sounds good, might try that out myself!
The cinnamon one sounds yummmy
I've had some stuffed dinner crepes that were to die for in Canada too. At home I make regular white pancake mix w/ a dollop of yogurt and vanilla to the wet ingredients. Or for a stick to your ribs alternative, I'll make buckwheat pancake mix w/ a dash of cinnamon (half buckwheat flour/half wholewheat, barley/white flour, so they are still fluffy).
Milk tart pancakes are delicious too (and I usually am a bit ambivalent about milk tart!). Nice to see a fellow South African :)
"To make fine pan-cakes fried without butter or lard"
Me: Oh, so we're going to be healthy here.
"Take a pint of cream..."
Me: Wait, WHAT???
well come on, whats a pint of cream between friends it hardly has any calories at all! :P
@@christophhofland8890 LOL
It's Vogue. They're obsessed with carbs and staying skeletal thin.
@@PapaBushka What does Vogue have to do with anything??
Serai3 Ah yes, the Vogue fashion magazine of the early 1600’s, don’t ya know? :P
I can't believe I just found this channel a few days ago. It's great! Having said that, I want to mention boxty/bacstai, the Irish potato pancake. They're savory and when they're thin they can be filled with one or more of meat, vegetables, cheese and herbs. They're good on their own too.
As someone with an interest in cooking, history, and linguistics, this channel is absolutely perfect for me, seeing all the old recipes is fascinating. Love the channel, keep up the good work!
Can't say it enough: I'm really happy I found this channel. I remember when you only had a couple thousand subscribers and your growth is so justified! Didn't really expect to find a channel that combines both my interest in history and my passion for cooking, but I guess this channel is proof that a lot of people love both as much as me!
The Townsends have a really good channel that combine cooking and history as well.
I’ve just discovered your channel a few days ago and must have watched two dozen of your videos! Enjoy the history and entertainment. I like your delightful erudite nerdiness.
I grew up eating pancakes - or rather, crepes - for weekend brunch, rolled up and slathered in sirop d’érable… sometimes filled with applesauce and cheddar or ham slices and cheddar.
Now I make my crepes with fizzy water kefir, which makes them light and tender, egg, and a mix of wheat and fine buckwheat flour.
My favourite toppings before I roll them up are maple sirup, apricot or cherry jam, melted bittersweet chocolate chips and raspberries, or apples sautéed In butter and maple syrup, with lightly toasted walnuts and cardamom.
Crepes are still a frequent favourite!
oh munchlax in the back for pancakes is a BIG mood
I am munchlax when it comes to pancakes.
@@TastingHistory do u evolve to snorlax when finished?
@@derrickallen8138 Basically : )
@@derrickallen8138 I really need a giggle emoji for this
@@TastingHistory How many would it take to Gigantimax into Gmax Snorlax?
"For this recipe, you will need..."
Omg the chills just received.
🤣
I live near Bobs Red Mill in Milwaukie OR, they always smell amazing
Can't be happier than when I see Max uploaded
☺️
Tuesday has become my favourite day!
"They were probably good when Ötzi was eating them ... before he got murdered." J'adore.
Maybe his assailants wanted his recipe??
What a uncivilized time he lived in when he couldn't even finish his food before he was murdered.
His assailants had no manners i swear.
@@anelbegic2780 if his assailants had eaten some of that pancake, they would have stopped being barbarians and become civilized people xD
Gang hit.
So, I'm watching these older episodes (they're lovely!) and noticing that the subtle changes you've made over the course of the channel have been really wonderful. I noticed in this one, that I missed the announcement of the "story" behind the food... the dee dul dum, dum dum. It's also delightful to see you being awkward with the food. You've won so many hearts for your sweet, highly intelligent, and flat-out funny personality.
THANKS MAX for bringing us the history of our food in such a delightful way!
Appreciate the kind words!
I'm surprised you didn't tie in the "fat" of Fat Tuesday/Mardi Gras as the using up of all the butter/fat before Lent by frying pancakes.
Also, congrats on consistently producing a high-quality, very entertaining show each week just sitting in a chair in front of your kitchen sink with a stuffed toy in the background. That takes skills. (Maybe the charming smile and dazzling blue eyes have a little to do with it. Jose, what do you think?)
Like a young George Michael
Is that why it's called Fat Tuesday? Lived in Mobile with its Mardi Gras my entire life and nobody ever told me. Didn't even know pancakes were involved.
@@BacchaeOphanim Before lent, you were supposed to use up all that 'naughty' stuff like sugar and fats then you fast for 40 days in remembrance of Jesus' 40 days in the wilderness. And then you stuff yourself full of chocolate on Easter Sunday :-) So pancakes was a good way to use up , well in this case, eggs and a barrel-full of cream, it would seem!
@@jillp1840 the amount of inaccuracies in your statement is baffling lol
@@WhiteRaven___ Whatever. www.historic-uk.com/CultureUK/Pancake-Day/
Don’t ever change the way that you run this channel.
You have kept me sane during this pandemic
My chef’s hat off to you Sir!!!
TASTING HISTORY: We'd be here all day...
ME: I'd be alright with that.
Same xD
Max, could you please publish your pancake research? I'd love to read it!
This format is so good and well presented. It’s like Townsends meets The History Guy with a dash of humor and personality
Greetings from Hungary! You really nailed the pronounciation of palacsinta, it's advanced level!
Between this and Binging With Babish doing The Four Horsemeals of the Eggporkalypse I'm just basically going to have to make a proper breakfast tomorrow
"To make pancakes without butter or lard"
...starts with a pint of cream... ;D
I love this channel. ;D
I'm by no means an expert, but I suspect that the reasoning when the recipe was written wasn't "fat bad, get rid of lard" but rather "cream is an earlier stage of dairy than butter = more easily obtained fat". Until industrial food production and global distribution became abundant, fat was thought of as a good thing, even a luxury. A solid fat reserve was what you survived on during lean years, and food production can be very unpredictable when you only have local, mostly small scale production to rely on.
And then uses butter on the pan! Hah
@@helenanilsson5666, he said that the cookbook was from Cromwellian England. Cooking with butter and lard was seen as indulgent and therefore related to papists or royalists. Milk and cream were not quite as bad.
@@alexandramiles-lasseter8263 Cream isn’t indulgent? You haven’t seen me load up my scones. 😆
Max Miller is a delight. I love this channel of oral delights. So verbose in flavour, texture and knowledge.
When he was dissing the Vogue Magazine - I felt that! :D
🤣
@@TastingHistory you are awesome man, please keep up the good work - I love every single one of your videos :) uh and by the way, the devil wears prada is one of my alltime favorites ;)
@@theferalmaker Glad I wasn't the only one who caught that reference! :)
@@Cyssane Hahaha :D
I love you for The Devil Wears Prada reference. As far as favorite pancake: I have celiac, so half Bob’s Red Mill GF Pancake mix/half Buckwheat, with extra egg yokes for fluffiness. TOPPED WITH a vinegar based syrup: equal parts balsamic vinegar, fruit preserves, and maple syrup. The vinegar makes the sweetness bright and not heavy or cloying. To this I top with a dollop goats milk yoghurt (Celiacs often can’t process moo anymore,). Also lovely with it is some Gjetost cheese and good strong coffee. HEAVEN.
goats milk is so good, but it has an odd taste if you're not used to it. If you have tried it and don't like it after a week or two it may be useful to seek out sheep milk. Sheep's milk has a flavor similar to cow's but has the advantages of goat's milk. It's harder to find however. At least in the US. In the middle east i'm told camel's milk is more common so that's another thing to try.
@@platedlizard Once you get used to goat milk, it's hard to go back to cow milk. Cow milk is definitely sweeter (from the pesky lactose), which leaps out when I have to sub, and it's also less rich. One thing I never could get used to is goat yogurt though. Nasty, dank tasting stuff. Good thing I did eventually get past my once extreme dairy allergy. I just have to be careful I don't go overboard on it and I'm good. I stick to goat milk, but often cook w/ regular cow dairy.
Max, nice episode. One of my favorite sayings comes from Poland, where i understand they eat pancakes early, often, and in many variations. The saying is "He (or she) is serving first pancakes" - meaning whatever it is they're doing is not quite ready for prime-time, referring of course to the fact that the first one or two pancakes before the pan is properly seasoned tend to break or not brown properly... enjoy!
The “Collapse of Civilizations” podcast was my initial crack during coronavirus but this became my second crack so now I have two cracks . I’m am an historical crack addict.
Dude so much for IHOP being the "international" house of pancakes
Right?!
they only serve American pancakes and they can only be found in America, the lies keep coming
As a life long pancake lover, and somewhat of an enthusiast of pancake varietals, I had to try this recipe.
Absolutely going in my rotation of breakfast recipes! The texture was dense but not heavy, the nutmeg (couldn't find mace) was pleasant and appreciated, especially with the drier bites. Tried one cake with honey and crushed walnuts and it was good. Then two more cakes with maple syrup, nuts, a few blueberries, raspberries and blackberries. Delicious.
I love history and pancakes, thank you Max!
I just tried this, this appealed to my 13 hour day induced laziness. I switched cream for whole milk (for my own conscience). I didn't have any mace, so used saffron and cardamom. Paired it with cloudberry preserves and OMG, so good. Thank you.
The common secular name for Shrove Tuesday in England is "Pancake Day". Lemon juice and sugar is a popular traditional topping where I'm from :)
You guys put lemonade on your pancakes? Is it a tart lemonade or a sweet one? Also, why?
@@angolin9352 not lemonade, the lemon juice and sugar are separate
@@alphermail Yeah, that means you top your pancakes with crunchy lemonade.
@@angolin9352 My Yorkshire gran swore by powdered sugar dissolved with lemon juice as a pancake topper -- so more like a lemon syrup than a lemonade.
@@markeddy9169 that sounds like a lovely glaze to put on them!!
You do a terrific job with this channel. Everything from the concept, pacing of each episode, to your presentation style and pronunciations are wonderful!
This is such a great video!!! Thank you for doing more world food history, youre really one of the only youtubers doing food history so its nice to see non-european food history since its so dominant on the platform. The payasam video was AWESOME i was so glad to see how much you liked it!
I have more international dishes in the works.
I'm a simple man, I see a tasting history video and I click
It’s a good rule of thumb.
In Hungary we have a lot of different kinds of pancakes, which we call palacsinta. They are actually closer to what you would call crepes. We have Gundel palacsinta, as you mentioned, stuffed with nuts and topped with chocolate syrup. Another really famous one is the Hortobágyi húsos palacsinta, which translates to meaty pancakes from Hortobágy. It's a savory version stuffed with minced meat and topped with sour cream, and it's folded just as the Gundel ones, that you showed on the picture, two times, making a triangular shape. However, the most traditional kinds that you would find almost everywhere are just basically crepes that we spread different toppings on and roll them up. The most common toppings are cocoa-powder, nutella, jam and túró (which is like curd) mixed with sugar and lemon or orange peels. However, my favourite topping is cinnamon mixed with sugar.
I'm from Hungary, and we have many many kinds of pancakes! (I guess crêpe is a better word for them but whatever..)
We have one filled with a type of cottage cheese (it's sweet), then stacked into a baking pan and covered with sour cream (it is different from what you have in America), and then baked. We have Rotschild pankakes (judging by it's name it probably originates from somewhere like Germany but idk): It is filled with nuts, and served with sour cherry sauce (or if you don't like nuts, you can fill it with cocoa powder and a bit of sugar, wich is way better in my opinion).
And on the savory side: we have one with spinach in the batter, and we put cheese on it and fold it in half while it is still hot, so the cheese melts in it. And hortobágyi "meaty" pancakes (sorry for this translation, I am way too tired to use my brain), which is basically just a clever way of using leftovers, because it is stuffed with stew, which is usually not prepared for just the sake of the pancakes.
(sorry for the chaotic descriptions, I got way too excited about the pancakes, and it is kinda hard explaining things to others that are ordinary to you, but completely unknown to them. I hope you could understand it btw)
Well. Those all sound delicious.
My father was Hungarian so I have tried most of these, and some were regularly eaten. Everything he made was delicious!
Great job explaining them all🥰
If anyone ever stumbles into this comment and tries to make some Hortobágyi pancakes from leftover meat, serve them with sour cream.
You're welcome 😘
Part of me wants to say, this would have been a perfect show for the history channel,
But the other part, says that the history channel isn't good enough anymore.
On the History Channel it would have featured Hitler's favorite pancake made by Aliens. So I agree Max's version is better.
Please God not history channel. Netflix may be.
They would have to talk about how the ancient aliens made pancakes while they were building the pyramids. And then transition to Nazi leaders' favorite recipes.
@@Lisasimpsonfan lmao, honestly that sounds amusing
Yeah. Outside of the war documentaries they probably should be called the Consipiracy Channel.
Love this video. My parents (who were Church of Scotland) told us that the point of shrove Tuesday was to use up the things in your kitchen that you would be giving up for lent, hence the tendency to top pancakes with sugar or other sweet things.
No butter: 🤭
Cream: 100 cups
Cream beaten makes butter 🤔
You’re not getting off the couch for a week!
Love your videos
"When it comes to the cerulean blue military jackets by Yves Saint Laurent you may know what you're talking about but when it comes to breakfast foods you're out of your league." I almost spit my tea.
Your delivery of the Vogue quote, and then your rejoinder, were perfect.
Then there's the fluffy pancake of japan, they beat the egg whites soo much it became foamy, i really like the fluffy feel and boi it is heaven when eaten with ice cream and some kind of syrup like chocolate or maple
I went to Japan a couple of years ago and those pancakes were AMAZING
The egg whites become stiff. It's more or less what Max was doing with his eggs just with egg yolks and not to that extreme. It introduces air which provides lift. They're basically a souffle pancake.
Nathanael Raynard Wow. I really want to try that, now! Is that all there is to it compared to regular pancakes?
@@c0mpu73rguy it's only fluffier conpared to normal pancakes
Nathanael Raynard I meant the recipe. Same as regular pancakes but with beaten egg whites?
"But what you don't know is that that sweater is not just blue, it's not turquoise. It's not lapis. It's actually cerulean."
😁
Who loves Devil Wears Prada? 🙋🏻♀️
Love this episode Max, very funny and informative!
Max, I think you love pancakes as much as my boyfriend! 😂Sometimes I say “are you sure you want to make that much pancake batter?” And he just looks at me with the *who would want less pancake? Does not compute* face.
Almost every Sunday he makes pancakes, but the process begins the day before. We soak equal parts flour with yogurt or milk kefir or soured milk and cover and let sit overnight to ferment the flour and help it rise. Then in the morning however many cups of flour you used, that’s how many beaten eggs you add, add a pinch of salt and a little melted butter and maybe a little baking soda if the flour didn’t rise much and cook, as you say, ad nauseum, because it’s about a 2 hour affair to make all the pancakes. 😂 I’ve always LOVED Dosas and there’s only one real Indian place in my city that makes them and I could eat them all day. And yum Injera bread. Ethiopian food is such a special experience. Wonderful video, as per usual😸
That is some pancake dedication!
lol i forgot that american pancakes are Like That aka the concept of adding baking soda or butter in pancakes threw me. the most we do is use butter for pikelets (which are closest to american pancakes) my mums a brit so all i knew as pancakes were basically crepes. might give this recipe a go tho to compare the difference in how the cream affects the taste/texture
Yeah baking soda in pancakes is weird here too (Austria), basically only used if you want to have really thick 2cm pancakes. Else its just milk, flour, egg and salt. Rolled or folded once with whatever you love (spinach, jam, ice, nuts)
Wonderful video, thank you. I share a life with someone who loves pancakes - he eats them morning, noon and night - he prepares them himself using all sorts of wonderful ingredients for the batter and also for the fillings - savoury and sweet. Your presentation is outstanding - thank you.
I love tasting history and breakfast foods, so this is my happy place.
😁
One pancake I often make using Aunt Jemima batter is my “Cinnabon” pancake. When prepping the batter, mix in cinnamon sugar and vanilla. Do not overmix, you want it fluffy. Pour into the pan into the center of a mixture of butter and canola oil for a crisped edge. Top it off with white chocolate chips and some more cinnamon. After it has finished cooking, coat with some syrup that has been mixed with cinnamon powder, and cream cheese frosting.
I need to get some of that!
@@TastingHistory That would take you 2 days to recover from!
That sounds delicious. That's going into the recipe book for sure!
Toni Hinton You aren’t kidding. It is a very rich tasting pancake. Normally get through two at most, but then again I make them about 7-8 inches across and up to half an inch thick.
Halo2glitchlover22 Better than using vegetable oil. At least with canola oil you don’t get a funky taste and it crisps the edges beautifully.
I really enjoy your combining recipes with the history of the dish.
Did I just hear patishapta? :O It is truly one of THE best stuffed sweet pancakey version you will find in India! I personally prefer the ones with coconut and jaggery filling...yumm! Just stumbled on your channel today Max, and this has to be my best find of the day! ^_^ Keep 'em coming!
The intro makes me suspect I'm about to learn how to use pancakes to punish myself for my sins
🤣
Oh what a punishment your sins will take.
I suppose the way to do that is eating yourself silly and getting a stomach ache
I love every since one of your episodes. Very entertaining and I love the way you tell stories.
I don't always eat pancakes but when I do, I wear a cerulean military jacket.
Damn you, Handsome Max and your theft of my entire afternoon. Keep up with the great work and offerings, pretty sure I speak for everyone when I say; Thank You. ❤️🤘🏻
I enjoy this channel SO MUCH! Thanks, Max, for bringing a lovely mixture of history, food, and your great personality to the show! Super interesting & (mostly) crave-inducing recipes. Thanks for sharing this with the class, Max! 🥞
This channel is no doubt the best thing quarantine has given us! You're hilarious and the channel itself is awesome. Thank you!
also, you should really do an episode on Otzi's last meal, and the meals he could have made from the food found with him. I think he had medicinal mushrooms with him as well.... i love really early "cold" cases like Otzi
Highly recommend injeera. I didn’t care for it at first, but learning about the importance of it, the history, gave me a new perspective and now I love it! Little Ethiopia has so many great places
"Damn the torpedos, full speed ahead!" has been a favorite quote of mine since covering the Civil War in high school.
Did you mean the Second World War? No torpedos during the Civil War. But, I agree whole heartedly!
@@thehadster7043 No, American Civil War. At the time, underwater mines were referred to as torpedos.
I thought Max was referencing Hello, Dolly!, not an actual historical reference. Oops!
@@andrewwestfall65 Learn something new every day. I thought that quote was from a WWII general in the Pacific theater.
@@thehadster7043 Nope it was from the Union Navy assault on New Orleans.
They tried to put me on the cover of Vogue, but my cakes were toooo thiccc
I'm discovering these gems of videos. Absolutely amazing. I love love love how you mentioned different kinds of crêpes around the world. Southern parts of Bengal puts coconut filling in patishapta pithe/pitha, rest of Bengal puts kheersha which is milk that's been reduced so much that it becomes a sweet paste. We usually make with nolen gur (new jaggery) which is absolutely divine. Bengalis make it on Poila Boishakh, Basanti Puja or Poush Sankranti when we worship Goddess Lakshmi. Sun God, the Goddess of Ganga and Shiva are also worshipped. Wish you could could taste patishapta pitha with nolen gur from Bengal once, I think you will love it!
There's an idea for a Tasting History spinoff: a show entirely about making pancakes from around the world!
Andong has made a nice little introduction video to the matter: ruclips.net/video/3Z3XE8tIiFs/видео.html (certainly with a very different vibe compared to Tasting History).
when you think about it tortillas are basically corn pancakes
@@platedlizard And pizza is basically savory pancakes.
In my hometown we still play football on Shrove Tuesday on the field in front of the castle walls. Children are even released early from school to go play and all ages are involved.
We always used to sprinkle them with lemon juice n brown sugar and roll them up. Gorgeous !!!
I might try this recipe real soon. I was wondering if you have access to any resources that lead you to the earliest Baklava recipes available? It's something worth doing if you can as it's interesting how this one dessert is claimed by Greeks, Arabs, Turks, Persians, North Africans, to a lesser extent Slavic communities, and it's the same word used by all cultures. According to my grandmother the recipe was different when she was a child and it somehow changed after the great depression and was modified. They used to use real honey that came from blossoms that had more flavor, such as honey from thyme and oregano. During the depression households had to change it up to sugar syrup and they'd flavor it with things like rose oil/rose water, orange zest, lemon zest, along with cinnamon or clove to compensate for not using honey. Not sure if you can trace back the very first recipe ever documented and seeing how different it is from the common ones made today.
Fun fact: In Finland Pancake is something pretty different and our "pancake" is pretty much a crepe called "Lätty" or "Räiskäle"
I tried this recipe. I wasn't expecting much, but it was actually so good! Wow.
Since I didn't know what it was going to taste like, I had mine topped with strawberries, but I feel bananas would make the perfect complement here. Absolutely am going to try this again.
It brings me an inordinate amount of quiet satisfaction to know pancakes are a universal food
Cooking round-shaped starch-based batter is the first step to civilization.
Fun fact: in Hungary we have another strange pancake called hortobágyi palacsinta. It is made with minced meet as the filling. The name itself comes from Hortobágy, which is a city and also a geographical area in Hungary. This recipe is quite older than the Gundel palacsinta's which was made in the Gundel Restaurant in the 1900's.
Edit: Hortobágy style pancake was created for the Brussels World Fair in 1958. Also the original recipe of the Gundel style pancake was inherited from Sándor Márai's wife. The recipe comes from her family.
/Erzsébet Kovács's correction/
This sounds delicious!
Both of them are modern creations, apparently. Hortobágy style pancake was created as a stereotypically Hungarian dish (to showcase such Hungarian flavours or dishes as chicken in a paprika and sour cream sauce) for the 1958 Brussels World Fair. On the other hand, Gundel style pancake was originally a family recipe inherited by the writer Sándor Márai's wife.
@@erzsebetkovacs2527 Thank you for the information. If you don't mind I would like to add your correction to my comment.
My fav cooking channel. Food and history my 2 fav things! Thanks max
This is still broadly how I was taught to make pancakes in the north of England, I don't normally put sugar in, put it on top instead (or golden syrup) and I might use a bit of lard or dripping when frying but I don't think it's really needed, I just like the flavour it adds.
But yeah, it's just egg, milk, and flour mixed together until you get a batter, then pour it in a frying pan and fry it. The idea of adding any sort of rising agent to it is strange to me, though I gather it's an American (and Scottish) thing.
Yeah, same. I'm used to Norwegian pancakes - thin floppy things that you roll up around your filling like a tortilla. Adding a rising agent would do odd things to their structural integrity.
( northwildkitchen.com/pannekaker-norwegian-pancakes/ - odd as it is to go to an American to describe Norwegian food, her photos are good and the recipe seems reasonable.)