sour milk wtf? They should be bigger and rolled up. They are pretty much just a vehicle for the filling so go nuts with that bit. I'd also add that there isn't really a british pancake, it's technically a crepe which is french (they can have the credit for that, croissants and nothing more)
Need to be eaten hot first of all. Should be the size of the pan not small like American ones and should be nice and thin. Oh and cooked from scratch not from a ready made mix.
Pretty good. We normally make them bigger to fill the plate and virtually everyone makes their own batter mix with flour, milk and eggs. I’m sure everyone has their thing, but as kids we had them with brown sugar and orange juice. Maple syrup also goes great. They’re also great with Nutella and ice cream, add sliced banana too and now you’re talking😋🥰
1. No need for a “mix” pancakes are super easy to make. 2. They should be much bigger - the size of them pan. 3. After you put your lemon and sugar on them, roll them up into a tube to serve. 4. Put more lemon and sugar on top. ❤❤
Exactly so. And then have another two afterwards. The first pancake hardly ever turns out perfectly. This requires dedication, commitment and obsessive attention to detail. Or you could just stuff them in your face and call the job a good 'un.
Watching you Americans holding cutlery is so amazing. I really don't understand how a whole country has bypassed this skill? on a national level!. There are always outliers so Taylor well done to you, you can hold a fork without looking like a 5 year old wearing boxing gloves and you also like our food. Give yourself a pat on the back for both those. Bigger pancakes, flip'em to prove you are an expert, yes to sugar and lemon and then roll them. And more well done - less medium rare (that being the scale you are using). Keep up the good work guys. OMD
The sense of relief I felt when you said you were tasting them with a sprinkle of sugar and a squirt of lemon juice was palpable! Cheers lads. I do have to say though, that to make your own fresh pancakes probably wouldn't even take 10 minutes more like 5 mins. oh and you asked what else we eat them with, well anything really, chocolate sauce, fruits, treacle etc. They're not actually that popular except at certain times of year.
If you want an easy pancake recipe: using those British mugs 1 cup of flour (I use self raising) 1 cup of milk 1 egg Pinch of salt Mix it up and done. Its always better to let it stand a few hours in the fridge. It'll give the mix more volume
Mistakes that can easily be corrected: 1. Pancakes should be the full size of the pan. So much much bigger. no need to shape them lol! 2. They should go a bit thinner too with crispy edges :D 3. They also can be folded or rolled up once covered in sugar and lemon juice :) .. 4. If you want another adventure .. you can surely use cream + fruits [or jam] too.
HI GUYS DEBRA HERE FROM SOUTH WALES UK CLASSIC PANCAKES INGREDIENTS 100g plain flour 2 large eggs 300ml milk 1 tbsp sunflower or vegetable oil, plus a little extra for frying lemon wedges, to serve (optional) caster sugar, to serve (optional). METHOD STEP 1 Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream. STEP 2 Set aside for 30 mins to rest if you have time, or start cooking straight away. STEP 3 Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. STEP 4 When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest. STEP 5 Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
They're also nice with a drizzle of golden syrup for people with a sweeter tooth. British pancakes are halfway between a crepe and a US pancake. We do have some thicker ones but they're usually small in diameter.
Yeah I was thinking the same and it made me think have the lads tried Yorkshire puddings? (homemade ones not those awful packaged ones!) but of course they are an accompaniment usually to a roast dinner, which would be interesting to see them do 😆
Make the batter from scratch, let the batter rest for a good few hours. Use butter to cook, I put a small amount of butter in & spread it across the whole pan using some kitchen roll - this gives a thin sheen of butter and I repeat this before pouring each one, trying to cover the whole pan with a thin layer of batter by swirling the pan around. The first pancake is always rubbish. We always tend to eat them as soon as they're out of the pan - alternatively you can cook a stack, add your sugar & lemon, roll or fold into quarters & then reheat in the pan.
So many Brits have tried to explain, you put the fork downwards, in your left, and knife to cut..But still see cut first and swap..Their food must be lukewarm by then...
As so often happens, Taylor hits the nail on the head while the others flail around putting holes in the walls. 😂 Pancakes cooked well are lush any day of the week
Most UK households only have pancakes on Shrove Tuesday prior to Lent a Christian festival. This has become known as Pancake day. Historically people would use up eggs, milk and flour, to make Pancakes prior to Lent. Pancakes in the UK tend to be thin a bit like crepes and spread out to cover the whole of the frying pan and cooked until slightly or light brown, and tossed over in the pan. I love my pancakes with golden syrup and lemon juice, and rolled up. I sometimes have Jam (jelly) or chocolate spread
Sprinkle sultanas on the top immediately the pancake mix is in the pan, cook each side until golden brown spots appear all over, turn and do the other side the same, then plate and sprinkle with lemon juice and sugar roll in a sausage shape and add more lemon and sugar cut into mouth sized chunks Gorgeous!
Eggs milk plain flour( whatever the american version is) The batter should be as thick a pouring cream add some lemon zest and abit of sugar in the batter Cook till golden brown and serve it with whatever flavour takes your fancy they are banging with maple syrup or golden syrup enjoy great vid lads
Make your own pancake mixture, it's just flour, eggs, milk and oil. Add sugar and salt if you want. These days i avoid refined sugar including syrup. I tend to have pancakes topped with sliced bananas, date syrup and lemon juice.
Mix using fresh pancake ingredients and cook in bubbling salted butter until the sides are golden brown. Serve immediately with lemon and sugar. Gert lush you. 🤤🤤🤤
It's just the same as Yorkshire pudding ingredients, flour, milk and eggs. Make them pan sized and they don't have to be sweet, our mum god rest her soul, would serve these with beef and kidney stew, mashed potatoes and savoy cabbage, Fantastic!
Just for historical English etiquette. We tend to hold the fork in our left had. This dates back to when people when eating would carry their own knife or spoon which would be used in right hand. The later introduction of the fork was just always placed in left because we were accustomed to knife or spoon in right hand. Also if eating in an inn or ale house the knife in dominant hand was good in case you needed to fight.
The pancake and the Yorkshire pudding are variations on a theme. So my recommendation is as follows make an entire three course repast. For each course the Yorkshire pudding should be the 'bowl' or case into which the rest is placed. You can vary the 'courses' to taste, but I'd recommend garlic mushrooms as a starter, a thick beef and vegetable stew as the main and stewed rhubarb and custard as your dessert. Yes, both pancakes and Yorkshire pudding dishes can be savoury or sweet .
Make the pan hot and put a nob of butter in to melt, then put the batter in. I like to make them a little thicker than it calls for so i can sprinkle some dried currants in the batter as it cooks. Serve them with lemon juice and caster sugar, roll them up. The batter is easy to make from scratch.
Definitely a vehicle for other toppings and fillings not really an thing on their own. Lemon and sugar my favourite and classic. After adding your topping of choice roll them up. They're really great with savoury like grated cheddar cheese (add onions, pickles or whatever else to that), roll up heat some more and serve. Making from scratch is so easy, all purpose flour, egg, milk, water, salt.
My favourite way of eating them is with lemon juice and sugar.. but you should try English pancakes with Nutella (hazelnut and chocolate) spread, and sliced banana... and pancakes should be verging on the "crispy" side of "well done".
I get where your coming from on the texture. What we have always done is sprinkle on the granulated sugar next roll up the pancake so you have layers of crunchy sugar within the rolled pancake, now squeeze the lemon juice over the outside of this roll. You can if you want to be civilised use a knife and fork and slice bits off to eat (fork prongs down of course) or if your my family we just pick it up and eat it from one end to the other. Now you get the texture of the crunchy sugar in every bite. I also like mine to be slightly browned on both sides but not cooked until crispy. We also make plain ones like you but also some with currants or sultanas added just sprinkle some over after adding mix to pan then cook and flip over as normal. you can make them really thin bit more like a crepe then make them the full diameter of pan or a bit thicker if thicker make them smaller in diameter, we call the smaller ones pikelets or drop scones which are getting closer to US style pancakes but still not as thick and fluffy as yours.
We make our own pancake mix. You can have them with maple syrup or chocolate sauce. Roll them up with fresh fruit on, I love to roll them up and eating them. Yum!!
I have never made pancakes from a premix, they're so simple. You simply need equal amounts by volume (so one cup/mug/jug of each, it doesn't matter what, as long as you use the same for each ingredient) of flour, eggs, and milk, with a pinch of salt. Whisk the eggs into the flour (and salt) until well combined, then whisk in the milk and leave to rest at room temperature for 30 minutes. Boil some water in a saucepan, turn down to a simmer and top with a plate and a tea towel (dish towel?). Melt some butter in the pan, then add some batter and tilt the pan so the batter coats the whole bottom of the pan in a thin layer, and cook until the top of the batter has set (by this point the bottom should be nice and golden brown). Flip the pancake over (initially it's best to use a spatula to do this, but with practice you can "toss" the pancake just by shaking the pan and jerking upwards to flip the pancake in midair and catch again in the pan) and cook for a little more until the pancake has browned on the second side (it will be more irregular than the first side, with golden brown spots rather than overall brown). Put the finished pancake on the plate (over the water) and cover with the tea towel (this will keep them warm until they are all done). Repeat until the batter is all gone. Lemon juice and sugar is a classic combination (though I like to add a sprinkle of cinnamon too), but they are good in many other ways too. The simplest option is to simply spread with a little lemon curd, or jam etc, but spread with Nutella covered with sliced banana is very nice. Usually we either fold (in half over the toppings, and then in half again, to create a triangular pocket) or roll the pancake, to make it easier to eat. If you fancy something more savoury, I like to make a white sauce (white gravy) and mix it with chunks of fried chicken breast and sweetcorn, spread a healthy portion down the middle of the pancake, roll and arrange side by side in a baking dish, top with grated cheese, and bake for 10 minutes (sort of like British Enchiladas).
Definitely make your own from scratch. Have them with orange and sugar instead of lemon. Tate and Lyle Golden Syrup. Nutella. Fresh whipped cream and strawberries. Maple Syrup. Jam (Jelly) You can make them thin or thick, pale to well cooked. Eat them flat or roll them and cut them into mouth size pieces. Some have then with stew instead of dumplings or Yorkshire pudding, eat them with sweet or savoury fillings. Pancakes used to been eaten here on Shrove Tuesday (Pancake Day) to use all the flour for the fast before Lent as you know already but now we eat them all year round. Stack them, eat them single, It's up to you boys. ❤️
savoury here. can't beat macaroni cheese!! and sometimes, just because I can, I steam potatoes and make gravy (good dash of hendersons relish, glug of balsamic vinegar and a teaspoon of marmite - added to veg stock and thickened with a little cornflour mixed with cold water and added once the marmite has dissolved - make a good thick gravy. smother potatoes in hot butter, add the gravy and make one or two layers. the pancakes should ideally coat the entire base of the frying pan to get some good size 'bases'. technically, what we call pancakes are actually 'crepes'.
I have my pancakes thin, cooked in very hot oil in a smallish frying pan, which makes them crispy on the edges. I substitute the sugar for maple syrup. A very quick and tasty lunch ❤
I remember my sister buying a cheap packet of pancake mix. It said just add milk and egg! I laughed as i said to her, " check the ingredients" ! Yes, she'd just paid over the odds for a pre weighed little bag of flour!
Make from scratch. Keep them thin. Much larger pan. Smother in sugar and be generous with lemon. Roll and eat. Also try with whipped cream and chopped strawberries (but then no lemon).
Yes make them.from scratch. The size of the pan cake is the size of the pan. I eat mine with lemon and sugar. But my fav is treacle on top. And I have 3.or 4 stacked with treacle between each one. Sometimes roll them up. yummie
So the way we do it in my house is that they are are really well done and with lemon juice and sugar or just nutella or with Lyons golden Syrup, Those are three most common ways to eat them, or at least as I know it. Obviously you can mix and match to your tastes, I have heard of people eating them with strawberries and cream or ice cream and chocolate syrup. Whilst I can say that I agree with Taylors ratings more than the others I can agree with Zack that it totally depends on how you like them.
Made as with Yorkshire pudding recipe. Flour milk eggs beaten then cooked in very hot pan. Colour well done. When my kids little I served with sugar and orange juice freshly squeezed. Posh way apple sauce roll it then cream on top
Hey guys, next ones you make cook them in melted butter. They don't have to be swimming in butter, but it does help with the flavor. The ingredients are very easy. I'll try to convert into your measurement. two thirds of a cup of all purpose flour a pinch of salt, one large egg & milk. Combine the ingredients and add just enough milk so that the batter becomes the consistency of pouring or light cream. Leave it to stand for about half an hour at room temperature, then heat the skillet & add a knob of butter. When the butter starts to bubble, pore a small amount of batter into to skillet and swirl it round so that it coats the bottom of the pan ( they are supposed to be thin and crispy) Give it thirty to forty seconds and then flip it, or turn it over with a spatula ( or fish slice) The pancake should have a mottled brown look once cooked, Don't be afraid to flip it again if it doesn't look quite cooked. Don't expect the first one to be perfect, that one although perfectly edible is usually called the test as you're judging if the pan is hot enough. The proper size of a pancake is usually the size of the bottom of the frying pan ( skillet ).
Make them from scratch and slightly well done. Once done it's more typical to roll them in to a sausage type shape, which gives you the thickness because you're effectively doubling or tripling the layers.
I've used that particular pre mix, and it's quite bad. You wanna cook them as thin as possible, make the batter yourselves 👍 Maybe you might try making some Yorkshire puddings next?
Always fry in butter to achieve a slightly crispy edge. They should be made from scratch using quality ingredients. At least 6 eggs, in a pint of chilled and settled, thin ish batter. Pour into a large, super hot pan, flip them once, then stack them. The first one is always dodgy, that's because the pan wasn't hot enough and we're impatient. 🍳🥞 From Yorkshire
You did alright boys so well done trying. The recipe is the same for, pancakes ( or french crepes) yorkshire pud and toad in the hole. It's all about different ways of cooking and accompaniments. As the best pancake maker EVER ( sic) perfection comes from experimentation. Start with the basic and then tailor to your own liking. P.S. I just knew Taylor (brit dna man) was gonna like them. Top bloke 👍 my husband like banana, chocolate and ice cream pancakes.
You guys didn't do too badly for a first time..definitely crispy edges, bigger and rolled up with toppings inside and more on top..try to eat them as hot as possible and at least four per person, especially if just using lemon and sugar...when my kids were teens it was like a production line and I used to keep some for myself hidden in the heated oven under tinfoil otherwise I'd get to the end of a big batch of batter and they'd be gone..lol also no mixes make from fresh..😉✌🇬🇧
Here in the UK we call your pancakes "Scotch Pancakes" they are like sweetened sponge cake. Our pancakes should be made from scratch flour milk and eggs (I leave out sugar) I like my pancakes with HP Fruity Sauce. They should be golden.
I normally cook a couple if I'm making them , the size of the pan. minimal oil in the pan, just enough to coat it . Little bit of sugar I roll my pancakes up as it helps hold the sugar and juice
Every time Josh said his pancake was rare I cracked up 🤣🤣🤣🤣🤣🤣🤣🤣🤣. I have never used a pre made mix , it's such a basic recipe . I have also used them in savoury dishes , as a substitute for lasagne . Great first effort though .
3 eggs, 105g plain flour, 300ml milk….. fry to an American consistency… top with whatever you fancy - honey is a good start but lemon and sugar is the classic
I have tried pancakes ( British ) with the Lemon juice and sugar as well as with marmalade , Lyle's Golden Syrup , Lemon Curd , Mayo , butter . every jam from Raspberry , Strawberry , Blackcurrant , Mixed Fruit and they ALL work . Note - I had the toppings separately in case anyone thought I piled them on all at the same time but who knows - might work ?
MOOO! Just pop down to Iceland and buy a 12 pack of ready made pancakes for 2 quid and pop them in the microwave fo two minutes! Saves a lot of time, money and effort!
Need to be the size of a dinner plate and very thin, like a crep also try spreading lemon curd and whipped cream on top the rolling up, you can thank me later. 😊
Okay...what did we do RIGHT and what did we do WRONG? 😅😅😅😅
Make them from scratch, and use sour milk or milk thats gone off. Trust me.
sour milk wtf? They should be bigger and rolled up. They are pretty much just a vehicle for the filling so go nuts with that bit. I'd also add that there isn't really a british pancake, it's technically a crepe which is french (they can have the credit for that, croissants and nothing more)
Roll the pancake and put some jam with the lemon and a bit of sugar.
Need to be eaten hot first of all. Should be the size of the pan not small like American ones and should be nice and thin. Oh and cooked from scratch not from a ready made mix.
Pretty good. We normally make them bigger to fill the plate and virtually everyone makes their own batter mix with flour, milk and eggs. I’m sure everyone has their thing, but as kids we had them with brown sugar and orange juice. Maple syrup also goes great. They’re also great with Nutella and ice cream, add sliced banana too and now you’re talking😋🥰
1. No need for a “mix” pancakes are super easy to make. 2. They should be much bigger - the size of them pan. 3. After you put your lemon and sugar on them, roll them up into a tube to serve. 4. Put more lemon and sugar on top. ❤❤
Exactly so. And then have another two afterwards.
The first pancake hardly ever turns out perfectly. This requires dedication, commitment and obsessive attention to detail.
Or you could just stuff them in your face and call the job a good 'un.
That reminds me of when I was a kid and you could get lemon juice called jif in a lemon shaped plastic squeezy thingy.
@@SgtSteel1 Thats still a thing now lol.
Exactly correct
Yep
Watching you Americans holding cutlery is so amazing. I really don't understand how a whole country has bypassed this skill? on a national level!. There are always outliers so Taylor well done to you, you can hold a fork without looking like a 5 year old wearing boxing gloves and you also like our food. Give yourself a pat on the back for both those. Bigger pancakes, flip'em to prove you are an expert, yes to sugar and lemon and then roll them. And more well done - less medium rare (that being the scale you are using). Keep up the good work guys. OMD
The sense of relief I felt when you said you were tasting them with a sprinkle of sugar and a squirt of lemon juice was palpable! Cheers lads. I do have to say though, that to make your own fresh pancakes probably wouldn't even take 10 minutes more like 5 mins. oh and you asked what else we eat them with, well anything really, chocolate sauce, fruits, treacle etc. They're not actually that popular except at certain times of year.
If you want an easy pancake recipe: using those British mugs
1 cup of flour (I use self raising)
1 cup of milk
1 egg
Pinch of salt
Mix it up and done. Its always better to let it stand a few hours in the fridge. It'll give the mix more volume
Mistakes that can easily be corrected:
1. Pancakes should be the full size of the pan. So much much bigger. no need to shape them lol!
2. They should go a bit thinner too with crispy edges :D
3. They also can be folded or rolled up once covered in sugar and lemon juice :) ..
4. If you want another adventure .. you can surely use cream + fruits [or jam] too.
Or golden syrup or nutella
Nutella and banana, strawberries and cream, but lemon and sugar is best. I also fry in butter so the edges are crispy.
HI GUYS
DEBRA HERE FROM SOUTH WALES UK
CLASSIC PANCAKES
INGREDIENTS
100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower or vegetable oil, plus a little extra for frying
lemon wedges, to serve (optional)
caster sugar, to serve (optional).
METHOD
STEP 1
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. This should be similar in consistency to single cream.
STEP 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.
STEP 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
STEP 4
When hot, cook your pancakes for 1 min on each side until golden, using around half a ladleful of batter per pancake. Keep them warm in a low oven as you make the rest.
STEP 5
Serve with lemon wedges and caster sugar, or your favourite filling.
Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to two months.
They're also nice with a drizzle of golden syrup for people with a sweeter tooth.
British pancakes are halfway between a crepe and a US pancake. We do have some thicker ones but they're usually small in diameter.
I put Lyles Golden Syrup on mine. They'll be nice with Maple Syrup on though
I love golden syrup on them 😋
Yum yum drizzle all over❤❤❤❤
@@Rachel_M_ I knew we had a lot in common
Golden syrup all the way for me 👌
@@Andreaod73 I actually don't like them with Lemon and sugar
Chocolate spread and banana pancakes are amazing, I'm from England 😊
You can make Yorkshire puddings with the pancake mix
Yeah I was thinking the same and it made me think have the lads tried Yorkshire puddings? (homemade ones not those awful packaged ones!) but of course they are an accompaniment usually to a roast dinner, which would be interesting to see them do 😆
Make the batter from scratch, let the batter rest for a good few hours. Use butter to cook, I put a small amount of butter in & spread it across the whole pan using some kitchen roll - this gives a thin sheen of butter and I repeat this before pouring each one, trying to cover the whole pan with a thin layer of batter by swirling the pan around. The first pancake is always rubbish. We always tend to eat them as soon as they're out of the pan - alternatively you can cook a stack, add your sugar & lemon, roll or fold into quarters & then reheat in the pan.
You don't need hours surely? Just time in the fridge, same as Yorkshire Pudd batter...
Generally after sugaring & lemoning the pancake we generally role them up before cutting. Other toppings are possible - sweet & savoury.
You all have your cutlery in the wrong hand .... unless you are all left handed... explains the wrong side of the road argument perfectly 😂😂😂
So many Brits have tried to explain, you put the fork downwards, in your left, and knife to cut..But still see cut first and swap..Their food must be lukewarm by then...
As so often happens, Taylor hits the nail on the head while the others flail around putting holes in the walls. 😂 Pancakes cooked well are lush any day of the week
Chocolate and banana is always a good filling. Definitely more well done
Gotta be Nutella and banana
Most UK households only have pancakes on Shrove Tuesday prior to Lent a Christian festival. This has become known as Pancake day. Historically people would use up eggs, milk and flour, to make Pancakes prior to Lent. Pancakes in the UK tend to be thin a bit like crepes and spread out to cover the whole of the frying pan and cooked until slightly or light brown, and tossed over in the pan. I love my pancakes with golden syrup and lemon juice, and rolled up. I sometimes have Jam (jelly) or chocolate spread
try the pancake stuffed with mince beef and cover in cheese sauce. yum
Sprinkle sultanas on the top immediately the pancake mix is in the pan, cook each side until golden brown spots appear all over, turn and do the other side the same, then plate and sprinkle with lemon juice and sugar roll in a sausage shape and add more lemon and sugar cut into mouth sized chunks Gorgeous!
Eggs milk plain flour( whatever the american version is)
The batter should be as thick a pouring cream add some lemon zest and abit of sugar in the batter
Cook till golden brown and serve it with whatever flavour takes your fancy they are banging with maple syrup or golden syrup enjoy great vid lads
They only have one kind of flour no plain flour, self raising, their scones are always sweet, too no good for cheese scone..
Make your own pancake mixture, it's just flour, eggs, milk and oil. Add sugar and salt if you want. These days i avoid refined sugar including syrup.
I tend to have pancakes topped with sliced bananas, date syrup and lemon juice.
“You can be wrong if you like”. 🤣🤣🤣🤣🤣🤣🤣🤣
I'd like to see you try the lemon and sugar on your regular pancakes
Mix using fresh pancake ingredients and cook in bubbling salted butter until the sides are golden brown. Serve immediately with lemon and sugar. Gert lush you. 🤤🤤🤤
They look about the right thicknesses, however we usually make them the size of the frying pan / dinner plate .. then I juice and sugar and roll up .
Try mixing one egg with 150ml of milk and 50g of flour - should work well enough as a mix for a couple of pancakes.
It's just the same as Yorkshire pudding ingredients, flour, milk and eggs. Make them pan sized and they don't have to be sweet, our mum god rest her soul, would serve these with beef and kidney stew, mashed potatoes and savoy cabbage, Fantastic!
Just for historical English etiquette. We tend to hold the fork in our left had. This dates back to when people when eating would carry their own knife or spoon which would be used in right hand. The later introduction of the fork was just always placed in left because we were accustomed to knife or spoon in right hand. Also if eating in an inn or ale house the knife in dominant hand was good in case you needed to fight.
Blows my mind how they eat 😮
❤Honey & lemon is better than sugar but you can put Nutella in it too whatever you want as a filling , you have to roll afterwards
A little cinnamon with the lemon and sugar, make the pancakes thinner, not crepe thin but not much thicker
Full size of the pan. (Tilt the pan around to make the mix spread thinly) And roll them up after the lemon and sugar.
I put honey 🍯 or syrup on mine, fruits that are cut up, and sometimes strawberry 🍓 and chocolate 🍫 sauces
you need to try stew and pancakes now
The pancake and the Yorkshire pudding are variations on a theme. So my recommendation is as follows make an entire three course repast. For each course the Yorkshire pudding should be the 'bowl' or case into which the rest is placed.
You can vary the 'courses' to taste, but I'd recommend garlic mushrooms as a starter, a thick beef and vegetable stew as the main and stewed rhubarb and custard as your dessert. Yes, both pancakes and Yorkshire pudding dishes can be savoury or sweet .
Make the pan hot and put a nob of butter in to melt, then put the batter in. I like to make them a little thicker than it calls for so i can sprinkle some dried currants in the batter as it cooks. Serve them with lemon juice and caster sugar, roll them up. The batter is easy to make from scratch.
Definitely a vehicle for other toppings and fillings not really an thing on their own. Lemon and sugar my favourite and classic. After adding your topping of choice roll them up. They're really great with savoury like grated cheddar cheese (add onions, pickles or whatever else to that), roll up heat some more and serve. Making from scratch is so easy, all purpose flour, egg, milk, water, salt.
My son used to eat his with loads of grated cheddar. Think Nutella is increasingly quite popular too. But lemon and sugar for me.
You guys should have folded the pancakes around 3 segments of a Terry's chocolate orange, letting the chocolate melt before consuming! O.M.G❤❤
Expensive!
My favourite way of eating them is with lemon juice and sugar.. but you should try English pancakes with Nutella (hazelnut and chocolate) spread, and sliced banana... and pancakes should be verging on the "crispy" side of "well done".
I like a small knob of butter, then Honey, then Lemon. Or, chocolate spread and slicced banana.
You didn't roll them up and have at least 6 😂
I get where your coming from on the texture. What we have always done is sprinkle on the granulated sugar next roll up the pancake so you have layers of crunchy sugar within the rolled pancake, now squeeze the lemon juice over the outside of this roll. You can if you want to be civilised use a knife and fork and slice bits off to eat (fork prongs down of course) or if your my family we just pick it up and eat it from one end to the other. Now you get the texture of the crunchy sugar in every bite. I also like mine to be slightly browned on both sides but not cooked until crispy. We also make plain ones like you but also some with currants or sultanas added just sprinkle some over after adding mix to pan then cook and flip over as normal.
you can make them really thin bit more like a crepe then make them the full diameter of pan or a bit thicker if thicker make them smaller in diameter, we call the smaller ones pikelets or drop scones which are getting closer to US style pancakes but still not as thick and fluffy as yours.
We make our own pancake mix. You can have them with maple syrup or chocolate sauce. Roll them up with fresh fruit on, I love to roll them up and eating them. Yum!!
Nutella is popular but I love lemon sugar.sometimes ice cream and strawberry.
In our family to we squeeze orange juice on them with sugar.
I have lemon curd with squirty cream on mine................. or melted chocolate
I love Golden Syrup and double cream on my pancakes. Making me dribble thinking about it now!
I have never made pancakes from a premix, they're so simple.
You simply need equal amounts by volume (so one cup/mug/jug of each, it doesn't matter what, as long as you use the same for each ingredient) of flour, eggs, and milk, with a pinch of salt. Whisk the eggs into the flour (and salt) until well combined, then whisk in the milk and leave to rest at room temperature for 30 minutes.
Boil some water in a saucepan, turn down to a simmer and top with a plate and a tea towel (dish towel?).
Melt some butter in the pan, then add some batter and tilt the pan so the batter coats the whole bottom of the pan in a thin layer, and cook until the top of the batter has set (by this point the bottom should be nice and golden brown).
Flip the pancake over (initially it's best to use a spatula to do this, but with practice you can "toss" the pancake just by shaking the pan and jerking upwards to flip the pancake in midair and catch again in the pan) and cook for a little more until the pancake has browned on the second side (it will be more irregular than the first side, with golden brown spots rather than overall brown).
Put the finished pancake on the plate (over the water) and cover with the tea towel (this will keep them warm until they are all done). Repeat until the batter is all gone.
Lemon juice and sugar is a classic combination (though I like to add a sprinkle of cinnamon too), but they are good in many other ways too.
The simplest option is to simply spread with a little lemon curd, or jam etc, but spread with Nutella covered with sliced banana is very nice.
Usually we either fold (in half over the toppings, and then in half again, to create a triangular pocket) or roll the pancake, to make it easier to eat.
If you fancy something more savoury, I like to make a white sauce (white gravy) and mix it with chunks of fried chicken breast and sweetcorn, spread a healthy portion down the middle of the pancake, roll and arrange side by side in a baking dish, top with grated cheese, and bake for 10 minutes (sort of like British Enchiladas).
Definitely make your own from scratch.
Have them with orange and sugar instead of lemon. Tate and Lyle Golden Syrup. Nutella. Fresh whipped cream and strawberries. Maple Syrup. Jam (Jelly)
You can make them thin or thick, pale to well cooked.
Eat them flat or roll them and cut them into mouth size pieces.
Some have then with stew instead of dumplings or Yorkshire pudding, eat them with sweet or savoury fillings.
Pancakes used to been eaten here on Shrove Tuesday (Pancake Day) to use all the flour for the fast before Lent as you know already but now we eat them all year round.
Stack them, eat them single, It's up to you boys. ❤️
savoury here. can't beat macaroni cheese!! and sometimes, just because I can, I steam potatoes and make gravy (good dash of hendersons relish, glug of balsamic vinegar and a teaspoon of marmite - added to veg stock and thickened with a little cornflour mixed with cold water and added once the marmite has dissolved - make a good thick gravy. smother potatoes in hot butter, add the gravy and make one or two layers.
the pancakes should ideally coat the entire base of the frying pan to get some good size 'bases'.
technically, what we call pancakes are actually 'crepes'.
choc sauce (or nutella) on 1/2 add bananas fold the other half over, crease in the middle & fold into 1/4's, add cream or ice cream. done.
Watch a video on how to make them boys - you are miles off the mark!
After adding the lemon and sugar, roll them up into a tube, then you'll get a better flavour and texture per bite.
I have my pancakes thin, cooked in very hot oil in a smallish frying pan, which makes them crispy on the edges. I substitute the sugar for maple syrup.
A very quick and tasty lunch
❤
Also you can put golden syrup on which is my favourite too put on
I'm from the UK but I always make American style pancakes with maple syrup there's nothing better.
My family eat pancakes with apple or cherry pie filling and icecream . :D Fold the pancake over the filling as well
You need it thin with crispy edges like a crêpe also my kids have it with ice cream. I have it with maple syrup. We can basically put anything on it.
Golden syrup or Nutella with sliced banana. Yum 😋
Full size and golden brown with the edges a bit crispy. More lemon and sugar. Roll it up and eat with your hands. OMD guaranteed 👌
We used to sprinkle raisins once mix was added to pan when iwas a kid with sugar and lemon added once cooked😊
or a blob of jam
Strawberry jam in the middle, roll the pancake into a burrito shape and put lemon juice on top. Eat in slices
I remember my sister buying a cheap packet of pancake mix. It said just add milk and egg! I laughed as i said to her, " check the ingredients" ! Yes, she'd just paid over the odds for a pre weighed little bag of flour!
You could always Google what an English pancake should be like. Love your vids guys, no matter what. Lol. 🤣
Taylor if your right handed the fork goes in the left hand the knife in the right.
Make from scratch. Keep them thin. Much larger pan. Smother in sugar and be generous with lemon. Roll and eat. Also try with whipped cream and chopped strawberries (but then no lemon).
My naughty pancake version is a dribble of Baileys liqueur and banana!
Yes make them.from scratch. The size of the pan cake is the size of the pan. I eat mine with lemon and sugar. But my fav is treacle on top. And I have 3.or 4 stacked with treacle between each one. Sometimes roll them up. yummie
My mum used to make them a little thicker then top them with stew (instead of using either Yorkshire pudding or dumplings).
Yeah we had mince and onions also an option. Both nice.
That sounds your mum knows how to feed her siblings! Got to try that 🤔🤔
So the way we do it in my house is that they are are really well done and with lemon juice and sugar or just nutella or with Lyons golden Syrup, Those are three most common ways to eat them, or at least as I know it. Obviously you can mix and match to your tastes, I have heard of people eating them with strawberries and cream or ice cream and chocolate syrup. Whilst I can say that I agree with Taylors ratings more than the others I can agree with Zack that it totally depends on how you like them.
Made as with Yorkshire pudding recipe. Flour milk eggs beaten then cooked in very hot pan. Colour well done. When my kids little I served with sugar and orange juice freshly squeezed. Posh way apple sauce roll it then cream on top
I like mine crispy, crepe-style, and served with banana, strawberries and Nutella.
Hey guys, next ones you make cook them in melted butter.
They don't have to be swimming in butter, but it does help with the flavor.
The ingredients are very easy.
I'll try to convert into your measurement.
two thirds of a cup of all purpose flour a pinch of salt, one large egg & milk.
Combine the ingredients and add just enough milk so that the batter becomes the consistency of pouring or light cream.
Leave it to stand for about half an hour at room temperature, then heat the skillet & add a knob of butter.
When the butter starts to bubble, pore a small amount of batter into to skillet and swirl it round so that it coats the bottom of the pan ( they are supposed to be thin and crispy)
Give it thirty to forty seconds and then flip it, or turn it over with a spatula ( or fish slice)
The pancake should have a mottled brown look once cooked,
Don't be afraid to flip it again if it doesn't look quite cooked.
Don't expect the first one to be perfect, that one although perfectly edible is usually called the test as you're judging if the pan is hot enough.
The proper size of a pancake is usually the size of the bottom of the frying pan ( skillet ).
Need to be bigger and brown more it's not just lemon and sugar you can have maple syrup or golden syrup yum 🤗
Make them from scratch and slightly well done. Once done it's more typical to roll them in to a sausage type shape, which gives you the thickness because you're effectively doubling or tripling the layers.
Fun fact. UK pancake mix and yorkshire pudding mix are exactly the same thing, just cooked differently.
I've used that particular pre mix, and it's quite bad.
You wanna cook them as thin as possible, make the batter yourselves 👍
Maybe you might try making some Yorkshire puddings next?
Make them real thin-ish😅 and loads of lemon juice and sprinkle sugar over, then ROLL them up and put more lemon juice and sugar, then try them 👊
You have to try pancakes covered in hash (stew) covered in Hendersons relish.
Always fry in butter to achieve a slightly crispy edge. They should be made from scratch using quality ingredients. At least 6 eggs, in a pint of chilled and settled, thin ish batter. Pour into a large, super hot pan, flip them once, then stack them. The first one is always dodgy, that's because the pan wasn't hot enough and we're impatient. 🍳🥞 From Yorkshire
You gotta fill the pan with the pancake and you gotta eat it still hot
Literally cook eat cook eat an repeat up your fed up with them for another year lol 😆
You did alright boys so well done trying. The recipe is the same for, pancakes ( or french crepes) yorkshire pud and toad in the hole. It's all about different ways of cooking and accompaniments. As the best pancake maker EVER ( sic) perfection comes from experimentation. Start with the basic and then tailor to your own liking. P.S. I just knew Taylor (brit dna man) was gonna like them. Top bloke 👍 my husband like banana, chocolate and ice cream pancakes.
You can always put golden syrup on them
Scottish drop scones are closer to the American pancakes you know.. most like them with butter and jam but I prefer mine with golden syrup 😋
You guys didn't do too badly for a first time..definitely crispy edges, bigger and rolled up with toppings inside and more on top..try to eat them as hot as possible and at least four per person, especially if just using lemon and sugar...when my kids were teens it was like a production line and I used to keep some for myself hidden in the heated oven under tinfoil otherwise I'd get to the end of a big batch of batter and they'd be gone..lol also no mixes make from fresh..😉✌🇬🇧
Here in the UK we call your pancakes "Scotch Pancakes" they are like sweetened sponge cake. Our pancakes should be made from scratch flour milk and eggs (I leave out sugar) I like my pancakes with HP Fruity Sauce. They should be golden.
Old school lent fasting staple
Gotta have golden syrup and fruit on there guys
I normally cook a couple if I'm making them , the size of the pan. minimal oil in the pan, just enough to coat it . Little bit of sugar I roll my pancakes up as it helps hold the sugar and juice
Every time Josh said his pancake was rare I cracked up 🤣🤣🤣🤣🤣🤣🤣🤣🤣. I have never used a pre made mix , it's such a basic recipe . I have also used them in savoury dishes , as a substitute for lasagne . Great first effort though .
Those are crepe pancakes, im a Scot our pancakes are akin to your US pancakes and I have them with golden syrup which is similar to maple syrup
3 eggs, 105g plain flour, 300ml milk….. fry to an American consistency… top with whatever you fancy - honey is a good start but lemon and sugar is the classic
I have tried pancakes ( British ) with the Lemon juice and sugar as well as with marmalade , Lyle's Golden Syrup , Lemon Curd , Mayo , butter . every jam from Raspberry , Strawberry , Blackcurrant , Mixed Fruit and they ALL work . Note - I had the toppings separately in case anyone thought I piled them on all at the same time but who knows - might work ?
They go well with nuttella and vanilla ice cream
MOOO! Just pop down to Iceland and buy a 12 pack of ready made pancakes for 2 quid and pop them in the microwave fo two minutes! Saves a lot of time, money and effort!
Need to be the size of a dinner plate and very thin, like a crep also try spreading lemon curd and whipped cream on top the rolling up, you can thank me later. 😊
Maybe you want to try your pancakes with apple puree, that's delicious! But I like them thicker too.
Make your own batter it’s very easy. Sugar and lemon is really good but Nutella and fresh strawberries or raspberries are the best.