I grew up in South Africa, and the way my family made pancakes was with a thin batter, like crepes, that stood for at least an hour before cooking, then cooked in lashings of butter, sprinkled liberally with cinnamon sugar and a squeeze of lemon and rolled up. The cinnamon sugar and lemon juice joined with the butter to make the most delicious syrup that would threaten to run down the chins of the unwary. Sometimes on a Sunday, after a roast lunch we would have a huge pile of them for a light supper! It is still the ultimate comfort food, and a very good memory, to me.
Jon opens a cookbook, a nervous look on his face. He thumbs through the pages, his eyes start to pace. The pages are old and some start to tear. Words escape from his mouth, "The nutmeg- where?!" His panic does fade and a smile does gleam. "All of the recipes contain nutmeg, it would seem" With joy in his heart and thumb sore from the grater, He finds one to cook now and one to cook later. The cookbook is closed with a new dish to taste, "I'll savor the flavor and let nothing to waste" The plate is now clean and the aroma a memory, "Another fine recipe from the 18th Century!"
Me: “Man, my ancestors must be kind of disappointed in me for being basic with all this pumpkin flavored stuff during Fall.” My Ancestors: “Pumpkin flavored coffee!? Why didn’t I think of that?!”
Thought I would write out the recipe since it was not in the description. Makes life easier for me, probobly some of you also. I think I got everything. Definately going to try them soon. Pumpkin pan cakes from Townsends vid of October 7, 2021 4 whole eggs Yolks only from 1 to 2 eggs (casting out the whites) About ¾ cup flour, you will have to judge by eye if it’s enough might be as much as a whole cup. “some” milk. Half a pint of Sack (?) wine or leave it out and add water or more milk Mix till it looks like a regular pancake batter that is a bit on the thick side from what I see in the vid but you make it what ever your usual pancake consistancy is. Pinch of salt, fat pinch of nutmeg, pinch of cloves, pinch of mace, pinch of ginger, Stir well and taste, adjust the spices as you wish. Prepare your pan as you normally do for pancakes with cooking spray, butter or lard. Cook them as you normally would. He squeezed a bit of lemon and sugar on his pancakes, haven’t tried that but will to see how it is. These are a flat, dense well spiced pancake as they have NO leavening in them at all. Looks like a fun fall recipe.
I live in Australia, but my family came from the north of England. Having lemon and sugar on my pancakes is the way I grew up. Glad you loved eating them like that John!
@@catherineshaw1122 in large quantities nutmeg is a strong delirant. Like actual delirant. It doesn't have a drug-like effect, it IS a drug, with the effects very much like fever/fever dream. Source: Psychonaut Wiki and personal experiences
I used to be a little ashamed at how much I love pumpkin spice. Because I'm a 27 year old white girl from the suburbs and I hated being a stereotype. But then I decided to stop caring so much and just enjoying things I like! All this is to say, I'm very excited for this recipe!
In my opinion, as long as you’re not being annoying to your friends and family about how much you love pumpkin spice either in person or on Facebook (or whatever social media sites you use), then you have nothing to be ashamed about.
sometimes things are popular because they're good what's annoying is when they're overly ubiquitous because they're popular. that's not your fault, that's dumb uncreative businesses.
We get so few years on this planet that we should all make time for the things we love, to hell with stereotypes. I'm a 25 y/o British guy who drinks a tonne of Tea and has wonky teeth and I'm loving life!
Good for you! People getting upset because other people like spices like cardamom, ginger, nutmeg, cloves, mace, cinnamon, allspice, etc. etc. etc. is just weird to me and I cannot understand the mentality. Same with people who get upset about someone putting pineapple on pizza. Who cares if they put an old shoe on it? lol. It's their meal and no one else should care what they like to eat or drink.
I used to be annoyed when people started celebrating Christmas before it was even October. But honestly, now I understand that if it makes life worth living, who cares? It doesn't hurt me any. I only don't like it when the Hallmark channel takes away the murder mystery channel, and replaces it with Christmas movies every July and holiday season 🤣
Welcome to the club! Hope you enjoy all the videos, Jon has even done a few with a historical Spanish theme. His specialty is the American Revolutionary War period, early 1700s to 1810 in the northeastern US.
Jon's happiness is wonderful. It's authentic - and that just stands out so clearly. Other folks who who pretend to be bubbly are hard to take - but the real deal like Jon? A balm in this weary world! Thank you for all you do for all of us. :-)
From reading about Ben Franklin he seems to have been quite the hipster of his day. He even loved coffee shops. I’d bet good money he liked pumpkin spice pancakes.
@@Marlaina I'm in northern Indiana, it is not supposed to be 80° in October. I feel like so many years we go straight from Summer to Winter. Last year we actually got to have an Autumn season.
Guess where I am, thanks to you guys: Saint Augustine Florida. Yesterday we toured the Spanish military hospital, THANKS TO YOU!!!!! Keep churning out the great content, for my young homeschoolers. 💕
Took a minute to pause and notice how aesthetically pleasing the setup and lighting of these videos have become. Always a treat to watch and always enhances the recipes being made!
Speaking as a woman from England - Lemon and sugar is still the tradition and most common way to top a pancake. It's the ONLY way I have mine :) The difference is that UK pancakes are more likes crepes (like this recipe) and so they dont absorb the juice which gives the sugar a chance to mix. With American pancake they're too spongy, the texture is all wrong from lemon juice unless you create a lemon and sugar syrup first (like a lemon drizzle cake).
My grandmother born in 1909 Arkansas would say,"put by" when she meant' to save for later'. I don't think our ancestors were throwing away their egg whites 😘 thank you once again for a wonderful and very enjoyable program 💜💙✌️
We have that in the States, too. Called sopapillas or Indian fry bread depending on the shape (not my name for it, just what it’s called). On sopapillas here in New Mexico, you can stuff them with rice, beans, and red or green chile (or both) or just eat with honey, and you can make “Indian tacos” with the fry bread.
Funny that lemon and sugar was a common "topping" back then, today on fench crepes (which are similar to pancakes) one of the most classic and common fillings would be lemon and sugar too.
Here in the UK lemon and sugar on your pancakes is the main way of having your pancakes i dont think i know anyone who has maple syrup on theirs at least here in the UK fluffy pancakes are not really a thing here you just make your batter and put it in the pan no rising agent it is funny how countrys eat the same food just with there own twist
Never heard about lemon on pancakes! Love these little cultural exchanges. Maple syrup was the only sugar available for much of the history of northern North America. Tapping the sap of maple tree, and boiling it down made it the poor man's sugar for a long time. Now, pure Maple syrup is getting expensive, and has been replaced by beet sugar.
Yes, and we also have pancakes that are practically the same as American pancakes, but they are called 'Scotch pancakes', or 'Dropped scones', and are not considered a breakfast food - they are typically served cold and spread with butter as a teatime treat.
Thank you Jon! I love your channel you are such a wonderful story teller. I love all of your content and topics. Thank you for helping preserve history and sharing it with us all. 😊
I added a little pumpkin spice mix in my plum jam that I bottled tonight. It's definitely a fall favorite. Love the smell of cinnamon, nutmeg, allspice and cloves. Yum!
Similar to the "Pancakes of Joy" recipe we invented one time for St. Hildegard's day using a cookie recipe as a template. It really got me to start experimenting with pancake flavors. I now add nutmeg and clove and other spices every time I make pancakes. As someone who works in a kitchen I would really love to see a short video on 18th century dish washing and care.
I've never seen Jon so happy as at 3:20 "I wanna eat all these pan cakes" More power to him (and I'd like to see this happen more) to make the whole recipe as it woz written. That "Lady" wrote a good receipt!
@@LazyLifeIFreak agreed…some like runnier pancakes than others. i prefer them, they crisp a little better than the fluffier ones buy have a chew that crepes lack
Flexibility was always a plus. Sometimes thin and large was the way to go, and the savoryness of the spices used suggests something to wrap roast leftovers in before going out the door.😉
Every Saturday we have pancake dinner, and last week we had pumpkin spice pancakes. I've tried pancakes with lemon and sugar before...but not spice pancakes! Gotta get on that!
Lemon and sugar on pancakes is still done in Australia, and if made at home they tend to be thin rather than fluffy, so you can roll them up. I'll be trying this lovely spicy recipe.
Those look so delicious and I am totally making them! It will not be the first time my sister has accused me of lying about a new recipe being 300 years old (that would be the rice flour bread). You see, just like bread made with grains other than wheat, she doesn't actually believe that pumpkin spice has existed for more than the past 10 years. Which is hysterical to me given how long wheat bread was the province of the very rich and the rest of us were "stuck" using rye, barley, and other grains to bake our -- much tastier -- bread. And now I'm going to go lapse into a happy nutmeg/cinnamon/clove coma for a few days. Thanks for another excellent recipe, John :)
You should give Apple Cakes a try if you haven’t already! I found them in a mid-19th century book but I get the feeling it had been around a hot minute prior.
Made these this morning! I had the batter a little thick at first but a little milk straightened that right out. The spice flavors really came through beautifully and they went perfectly with the lemon and sugar (and a little dab of raspberry jam). Thanks for the inspiration!
Very cool, I live in UK and as a kid lemon and sugar was the standard go-to topping for pancakes. It's only in the past 5 years that I've been converted to maple syrup and oh boy I'll never look back.
Great video, as usual Jon! Perfect for autumn, perfect for my depression, perfect for relaxing after an exhausting day at work. I just can't help binge watching this videos, they are amazing. Jon's calm and kind voice, like that of a father, simple recipes from long time ago, filmed in a place that's so simple yet cosy that really reminds me of my grandma's home in the countryside. I hope you will do this for a long time, kind sir! All my love and good wishes to you and your family.
I grew up with lemon and sugar on my pan cakes. Which we had once per year at Shrove Tuesday or something. My mum made them thin like French crepes and rolled them up. I could have ate a dozen or more but we got three each because they took so long to make. And I think eggs were more expensive in those days. Or perhaps it was because she grew up with rationing. I used to make them every Sunday evening when my kids were young. We all got a lot more than three. It took about two hours but I listened to my favourite radio programme so I didn't mind. We also had maple syrup as an option.
Thank you for this. I have never had any problems with raw eggs. As kids, my younger brother (54), and I (60), would always be allowed to eat cake mix left in the bowl after Mum or Gran had mixed up cake batter. I think that that was a treat for a great many children in the late '60s and early '70s. In my early twenties, I had an astonishingly good open sandwich, called a 'Tartar'. Buttered dark rye bread, on which is a thin slice of raw beef, and on this, was a ring of grated raw horseradish, and in the middle of that, was a raw, very fresh egg yolk. I ordered it as a dare, but man, was it good. Was I ill afterwards? Nope.
This might help some = (Fall Spice) Pan Cakes from Townsends (October 7, 2021), Cook Book - The Accomplished Ladies Delight (1719) 4 whole eggs 4 egg yolks (casting out the whites) About 4 cups flour (1 quart) About 1 cup whole milk Half a pint (about 1 cup) of Sack (wine) or leave it out and add more milk 4 pinch of salt 2 pinch cinnamon 3 pinch nutmeg 3 tsp. ginger 1 pinch of cloves 2 pinch of mace Mix eggs, flour and milk until a thick batter forms. Add spices then Sack (or more milk) until a thin batter forms. Taste, adjust the spices as you wish. Prepare your pan with butter or suet (lard) over heat. Cook them as you normally would. Dress on plate with squeezed lemon and big pinch of sugar.
My Bavarian childhood friend's mom would make German pancakes with butter lemon and sugar. Best thing in the world. Your pumpkin spice pancakes look Devine!!!
One of my favorites. Y’all don’t put out enough cooking videos lol. I know it’s a lot of work I am always waiting and looking forward to the next. Thank you.
To be honest, I think the batter might have been meant to be even runnier. This sounds a lot like the continental style of pancake, which is to say thin and wide (albeit not quite as thin as Crepes) and the batter for that is straight-up liquid to the point where you cannot make little dallops of it in the pan but rather splashes. What you got there is pretty much flummery in terms of consistency and I think it really could have done with a whole extra cup of milk.
The recipe says @ 2:35 "Make it so thin, so it may run in your pan as you please". So the recipe assumes you can make them however thick (american style) or as thin (crepe) as the maker wants, it leaves a lot of room for options. Curiously, the recipe at @ 3:00 says "bake it up till crisp and brown" and I do not recall american style pancakes being crisp and brown, that seems more of a crepe, thou I suppose if you bake an american pancake long enough it will get crisp.
I love this! So yummy sounding! One request, can we please not have music over the talking bits? For those of us with hearing issues it’s really really frustrating. Thanks for all the great things you share.
Up here in new england I sometimes, very rarely, see people put a little bit of lemon cream or lemon creme fraiche on pancakes (in addition to the maple syrup, obvs lol) . Interesting to see that lemon association again here in an english recipe! Maybe that's where it came from
John's enthusiasm is almost catching enough for me to wander where I can get the ingredients for this recipe past midnight. I am looking forward to sharing this video with friends.
My favorite way is plenty of melted butter pours over then sprinkled with crunchy white sugar. Better than syrup! So now I need to try it with lemon - love lemon flavor so why not? Breakfast tomorrow will be fun. No one mentioned there was no pumpkin involved. I would like to add that to mine in the morning, too. I LOVE pumpkin.
Great show as always. You know, based on the sheer amount of eggs and liquid in the recipe described, and the comments about being able to pour it around the pan, makes me think this is more akin to a thin crepe batter, than a thicker pancake batter as we think of. Super hot pan, wiped out then we’ll greased, pour in watery batter and tilt the pan to coat, cook up super thin with crisp edges.
This guy's energy is addictive i was super bored...seeing him cook simple pancakes so passionately makes my heart happy it makes me go to the kitchen and make something for myself 💝💞🌸
Might not be the best idea because I reckon the cider would be too sweet (unless you are referring to hard cider in which case I'd still not use it because the carbonation could mess with the consistency). Maybe if you dilluted the cider down a little. If you are just looking to substitute the wine to cut down on the alcohol content, don't worry about it. Unless you make the batter too thick, they really should cook through in the pan, meaning there shouldn't be much alcohol left.
Hey John, could we have some episodes about hunting and preparing of birds and game. Not just rifle hunting but also trapping and other methods of how people procured their meat. This part of 18th century survival is, I believe, yet to be covered. Thank you
This was delightful, as always. I love a more eggy pancake, sans raising agents. I grew up with my gran making what she called "English pancakes" which were like crepes but more eggy and very soft and lovely. And I even love the scent of nutmeg. I sometimes wear a single note nutmeg oil, people always say I smell gorgeous when I do, lol. They can't quite tell what it is but they go all dreamt eyed.
I bought a big pack of blended spices for apple pies at the farmer's market a couple years ago. I realized it was wayyy too big and would last me years so I started adding it to other stuff, like pancakes. Really good
I live and was born in Canada but I grew up in a British household so I've always had sugar and lemon juice on my pancakes. I always get weird looks from my fellow canadians when I say I don't like maple syrup and it's funny every single time!
They look great John! I am from New Zealand where we would call these pikelets. As children we used to eat them with butter and golden syrup. There would be a little sugar in the batter too. Fond memories.
I just looked up this channel to see some old ways people prepared things with pumpkin and found this brand new vid! Not necessarily pumpkin itself but ill count it lol
Mmmmm I’m thinking pumpkin spice pancakes tomorrow for breakfast! Gotta try the lemon & sugar too. I already had on my Fall Bucket List to have a pumpkin spice day!
"Traditional" uk pancakes we eat today are usually really plain so the lemon and sugar is the flavour. Next time I make some I am going to add these spices to some of the batter. Sounds great.
Made these this morning! Very good! I used one less egg, as I thought 6 eggs for 3/4 C of flour was a little overboard. I used a good port in place of the sack, and I also made them quite a bit thinner than Jon made his in the video, more like crepes, as I think anything that egg-heavy should be thin, or it ends up being a bit chewy. I buttered them well (with Kerrygold!) sprinkled them with sugar and cinnamon and a squeeze of lemon, though I found I liked them better sans lemon. Delicious! I'll be making these again.
When growing up as a child on a farm in South Africa during the 1950's my mother and grandmother would often make pumpkin pancakes in the late afternoon. Their recipe included mashed up steamed pumpkin mixed into the usual eggs, milk and flour batter. They also added spices, but the only ones that I clearly remember are nutmeg and cinnamon. We used to eat them drizzled lightly with honey from our own bee hives. They were delicious; I loved them immensely.
Pumpkin fritters, absolutely delish too. I haven't been back to SA in over 10 years and haven't had boerekos for close to 20. I used to love pumpkin fritters. The other thing I really miss is bobotie. My kids don't like it and it doesn't seem worth making for just one person.
I made this recipe this morning for breakfast. With a little butter and some real maple syrup on top. They were almost like pumpkin pie crepes without pumpkin.
I can tell Jon gets happier and happier the more nutmeg he uses.
Jon is absolutely giddy from the very start of the video.
@@laurameisenhelter9186 probably the nutmeg. He has gotta be constantly on a nutmeg buzz.
I'm sure when Jon gets cut, the only thing that comes out is nutmeg
Nutmeg actually has a similar effect on certain parts of the brain as cocain.
@@comsubpac that’s what I’m sayin
I grew up in South Africa, and the way my family made pancakes was with a thin batter, like crepes, that stood for at least an hour before cooking, then cooked in lashings of butter, sprinkled liberally with cinnamon sugar and a squeeze of lemon and rolled up. The cinnamon sugar and lemon juice joined with the butter to make the most delicious syrup that would threaten to run down the chins of the unwary. Sometimes on a Sunday, after a roast lunch we would have a huge pile of them for a light supper! It is still the ultimate comfort food, and a very good memory, to me.
This sounds amazing!
@@TheOneRioji It really is! The lemon cuts through the sugar and the butter and makes it just perfect.
sounds very similar to Dutch pancakes, which makes sense for South Africa
You made me so hungry :)
Oh my gosh this sounds good! Thanks for sharing!
Jon opens a cookbook, a nervous look on his face.
He thumbs through the pages, his eyes start to pace.
The pages are old and some start to tear.
Words escape from his mouth, "The nutmeg- where?!"
His panic does fade and a smile does gleam.
"All of the recipes contain nutmeg, it would seem"
With joy in his heart and thumb sore from the grater,
He finds one to cook now and one to cook later.
The cookbook is closed with a new dish to taste,
"I'll savor the flavor and let nothing to waste"
The plate is now clean and the aroma a memory,
"Another fine recipe from the 18th Century!"
😂😂
thank you
Nice! 😄
Amazing. 👍
OMG why doesn't it have more likes? This is gold!
“Pumpkin Spice Pancakes” Yep, there’s going to be nutmeg, for sure.
😂🤣💯
Two words: pan cakes
Or nutmeg cakes. Yup, pumpkin spice nutmeg cakes.
Me: “Man, my ancestors must be kind of disappointed in me for being basic with all this pumpkin flavored stuff during Fall.”
My Ancestors: “Pumpkin flavored coffee!? Why didn’t I think of that?!”
Thought I would write out the recipe since it was not in the description. Makes life easier for me, probobly some of you also. I think I got everything. Definately going to try them soon.
Pumpkin pan cakes from Townsends vid of October 7, 2021
4 whole eggs
Yolks only from 1 to 2 eggs (casting out the whites)
About ¾ cup flour, you will have to judge by eye if it’s enough might be as much as a whole cup.
“some” milk.
Half a pint of Sack (?) wine or leave it out and add water or more milk
Mix till it looks like a regular pancake batter that is a bit on the thick side from what I see in the vid but you make it what ever your usual pancake consistancy is.
Pinch of salt, fat pinch of nutmeg, pinch of cloves, pinch of mace, pinch of ginger,
Stir well and taste, adjust the spices as you wish.
Prepare your pan as you normally do for pancakes with cooking spray, butter or lard.
Cook them as you normally would.
He squeezed a bit of lemon and sugar on his pancakes, haven’t tried that but will to see how it is.
These are a flat, dense well spiced pancake as they have NO leavening in them at all.
Looks like a fun fall recipe.
*2021 :P
@@AyCe Thank you
Sack's a fortified wine, sherry would be a good substitute
Thank you Terry it is much appreciated. Good day to you.
terry .... Thank-you soooooo Much for writing this out - I very Much Appreciate it : )
I live in Australia, but my family came from the north of England. Having lemon and sugar on my pancakes is the way I grew up. Glad you loved eating them like that John!
Was it jif plastic lemon though?
In AUS too and maybe because my mum was from Scotland, but we've always favoured Lemon juice and Sugar. Those pancakes look nice.
South here. We'd have jif lemon, sugar and sultanas.
Ok 👌
The amount of nutmeg he uses gives me a good chuckle every episode.
John's obsession with nutmeg makes me think he must have Dutch ancestry, or maybe northern French.
@@AnnaCMeyer possibly but in large quantities it has a drug like calming effect. Maybe he's a nutmeg addict now, lol.
It's the same as people have obsession with sugar.
@@catherineshaw1122 in large quantities nutmeg is a strong delirant. Like actual delirant. It doesn't have a drug-like effect, it IS a drug, with the effects very much like fever/fever dream.
Source: Psychonaut Wiki and personal experiences
I used to be a little ashamed at how much I love pumpkin spice. Because I'm a 27 year old white girl from the suburbs and I hated being a stereotype. But then I decided to stop caring so much and just enjoying things I like!
All this is to say, I'm very excited for this recipe!
In my opinion, as long as you’re not being annoying to your friends and family about how much you love pumpkin spice either in person or on Facebook (or whatever social media sites you use), then you have nothing to be ashamed about.
sometimes things are popular because they're good
what's annoying is when they're overly ubiquitous because they're popular. that's not your fault, that's dumb uncreative businesses.
We get so few years on this planet that we should all make time for the things we love, to hell with stereotypes. I'm a 25 y/o British guy who drinks a tonne of Tea and has wonky teeth and I'm loving life!
Good for you! People getting upset because other people like spices like cardamom, ginger, nutmeg, cloves, mace, cinnamon, allspice, etc. etc. etc. is just weird to me and I cannot understand the mentality. Same with people who get upset about someone putting pineapple on pizza. Who cares if they put an old shoe on it? lol. It's their meal and no one else should care what they like to eat or drink.
I used to be annoyed when people started celebrating Christmas before it was even October. But honestly, now I understand that if it makes life worth living, who cares? It doesn't hurt me any. I only don't like it when the Hallmark channel takes away the murder mystery channel, and replaces it with Christmas movies every July and holiday season 🤣
Just discovered this channel and I'm utterly in love. Congratulations from an English teacher from Spain ❤
You have so many vids to look forward to. Enjoy!
Welcome to the club! Hope you enjoy all the videos, Jon has even done a few with a historical Spanish theme. His specialty is the American Revolutionary War period, early 1700s to 1810 in the northeastern US.
Jon's happiness is wonderful. It's authentic - and that just stands out so clearly. Other folks who who pretend to be bubbly are hard to take - but the real deal like Jon? A balm in this weary world! Thank you for all you do for all of us. :-)
You said it!
His excitement about these pancakes is infectious
Yeah it got me to make them for my mom and it worked out amazingly!
u can tell as an American he hated it lol
John's excitement is always infectious.
A good mix: with the arrangement there, I think that *lemon curd* might go _really_ well! ❤
Wonderful idea.
Noooooooooo! Unless it’s homemade, but lemon and orange are good.
Could you imagine meeting John’s ancestors they’re probably just as happy as he is and they probably love nutmeg.❤️
From reading about Ben Franklin he seems to have been quite the hipster of his day. He even loved coffee shops. I’d bet good money he liked pumpkin spice pancakes.
he also liked brothels.
@@Plasmacore_V Oh dear. 😳
Coffee shops were quite the thing, even then. Tradition! :)
bet good money that he ate them from youth…the mixture isn’t that unusual in cooking then
Coffee houses predated tea housed in the uk interestingly enough
Jon's really excited when he's making a recipe that involves nutmeg.
John, your attitude is contagious and your work is so beautiful! (and thank you to everyone behind the scenes!) I feel like tearing up🥺
This is perfect for this time of year, too bad the weather isn't very fall-like right now. Who else is tired of 80° in October?
I live in Florida so sadly I’m used to dealing with 90 degrees this month 😞
Wait until sub-zero weather.
@@Marlaina I'm in northern Indiana, it is not supposed to be 80° in October. I feel like so many years we go straight from Summer to Winter. Last year we actually got to have an Autumn season.
climate change aye?
It's not that weather in Alberta. Quite fall like up here.
Jon adding nutmeg on top of his nutmeg
*Jon breaks through wall*
Oh yeah!
I definitely agree with the lemon on pancakes. We have done dutch babies many times before and a little lemon and powdered sugar makes them so good!
Me: I'm a little disappointed he isn't grating directly off the nutmeg as usu--
Jon: "now we are ready." {grins!}
Guess where I am, thanks to you guys:
Saint Augustine Florida. Yesterday we toured the Spanish military hospital, THANKS TO YOU!!!!!
Keep churning out the great content, for my young homeschoolers. 💕
Took a minute to pause and notice how aesthetically pleasing the setup and lighting of these videos have become. Always a treat to watch and always enhances the recipes being made!
Speaking as a woman from England - Lemon and sugar is still the tradition and most common way to top a pancake. It's the ONLY way I have mine :)
The difference is that UK pancakes are more likes crepes (like this recipe) and so they dont absorb the juice which gives the sugar a chance to mix. With American pancake they're too spongy, the texture is all wrong from lemon juice unless you create a lemon and sugar syrup first (like a lemon drizzle cake).
…you’d almost think the panCAKES were supposed to be spongy like a CAKE that is cooked in a PAN
lol he's literally glowing whilst describing his utter love for these pancakes and the autumn season
All the wine I drink is in a sack (which comes in a box). Thanks Jon. You definitely enjoyed this one (as did I)! Dave J
My grandmother born in 1909 Arkansas would say,"put by" when she meant' to save for later'. I don't think our ancestors were throwing away their egg whites 😘 thank you once again for a wonderful and very enjoyable program 💜💙✌️
Lemon and sugar are still what go on pancakes in England.
maple syrup is a US/Canada thing for a reason: it’s all we had, the cheapest sugar source
We use golden syrup or honey too! Also treacle on pancakes is a treat
I never knew that! I really want to try it that way now.
We know... you guys won’t stop saying it
God it’s such a joy to watch these. Your enthusiasm and energy is just an absolute delight to brighten up my day
Its funny how we think pumpkin spice is so modern but they had it too 🤣
...Do we think pumpkin spice is modern? I always think of pumpkin pie as an old-timey style food
it’s one of the oldest European spice mixtures IMHO, useful in many dishes
It's just spice- that spice blend is in so much. Some cakes and biscuits for example.
English apple pie too.
In Canada we have fry bread, basically a stretched out dough that is deep fried. It's so good with brown sugar and lemon.
We have that in the States, too. Called sopapillas or Indian fry bread depending on the shape (not my name for it, just what it’s called). On sopapillas here in New Mexico, you can stuff them with rice, beans, and red or green chile (or both) or just eat with honey, and you can make “Indian tacos” with the fry bread.
@@TheBLGL We call it Beaver tails and Indian fry bread. We also have Bannock.
Funny that lemon and sugar was a common "topping" back then, today on fench crepes (which are similar to pancakes) one of the most classic and common fillings would be lemon and sugar too.
Oh i love your Videos. They are so relaxing
His enthusiasm for pumpkin spice is infectious. "we can go further!"
Here in the UK lemon and sugar on your pancakes is the main way of having your pancakes i dont think i know anyone who has maple syrup on theirs at least here in the UK fluffy pancakes are not really a thing here you just make your batter and put it in the pan no rising agent it is funny how countrys eat the same food just with there own twist
use what you got…syrup is free and plentiful while sugar was scarce and expensive so syrup became the sweetener of choice
Never heard about lemon on pancakes! Love these little cultural exchanges. Maple syrup was the only sugar available for much of the history of northern North America. Tapping the sap of maple tree, and boiling it down made it the poor man's sugar for a long time. Now, pure Maple syrup is getting expensive, and has been replaced by beet sugar.
give 'glucose syrup' a try, I find it's a fine pancake topper at least for a start. especially on cornmeal pancakes.
Yes, and we also have pancakes that are practically the same as American pancakes, but they are called 'Scotch pancakes', or 'Dropped scones', and are not considered a breakfast food - they are typically served cold and spread with butter as a teatime treat.
What a wonderful, old-fashioned Townsend cooking video. Looks delicious! I think I will try it.
These pancakes look absolutely delicious! Watching Jon’s delight with this recipe gave me quite a smile! 😊
Never done pancakes with lemon, but I've had Blueberry and lemon on Belgian waffles so I can imagine it's good!
Thank you Jon! I love your channel you are such a wonderful story teller. I love all of your content and topics. Thank you for helping preserve history and sharing it with us all. 😊
I added a little pumpkin spice mix in my plum jam that I bottled tonight. It's definitely a fall favorite. Love the smell of cinnamon, nutmeg, allspice and cloves. Yum!
Similar to the "Pancakes of Joy" recipe we invented one time for St. Hildegard's day using a cookie recipe as a template. It really got me to start experimenting with pancake flavors. I now add nutmeg and clove and other spices every time I make pancakes.
As someone who works in a kitchen I would really love to see a short video on 18th century dish washing and care.
I think they covered dish washing in one of the Nutmeg tavern videos.
I've never seen Jon so happy as at 3:20 "I wanna eat all these pan cakes"
More power to him (and I'd like to see this happen more) to make the whole recipe as it woz written. That "Lady" wrote a good receipt!
My husband and I love watching your videos while we eat dinner♡
"that it may run in your pan as you please" almost sounds like crepes. That's an idea!
There is a lot of leeway in the words I think, almost like personal perferance was thought into the recipe.
@@LazyLifeIFreak agreed…some like runnier pancakes than others. i prefer them, they crisp a little better than the fluffier ones buy have a chew that crepes lack
Flexibility was always a plus. Sometimes thin and large was the way to go, and the savoryness of the spices used suggests something to wrap roast leftovers in before going out the door.😉
Sounds wonderful.. Drizzle a bit of Apple cider syrup for an extra treat.
Every Saturday we have pancake dinner, and last week we had pumpkin spice pancakes. I've tried pancakes with lemon and sugar before...but not spice pancakes! Gotta get on that!
Lemon and sugar on pancakes is still done in Australia, and if made at home they tend to be thin rather than fluffy, so you can roll them up. I'll be trying this lovely spicy recipe.
It's the way crepes are always served jn France as well.
Those look so delicious and I am totally making them!
It will not be the first time my sister has accused me of lying about a new recipe being 300 years old (that would be the rice flour bread). You see, just like bread made with grains other than wheat, she doesn't actually believe that pumpkin spice has existed for more than the past 10 years. Which is hysterical to me given how long wheat bread was the province of the very rich and the rest of us were "stuck" using rye, barley, and other grains to bake our -- much tastier -- bread. And now I'm going to go lapse into a happy nutmeg/cinnamon/clove coma for a few days. Thanks for another excellent recipe, John :)
You should give Apple Cakes a try if you haven’t already! I found them in a mid-19th century book but I get the feeling it had been around a hot minute prior.
I work for a living history village and I am begging for us to do this, people will love it
Made these this morning! I had the batter a little thick at first but a little milk straightened that right out.
The spice flavors really came through beautifully and they went perfectly with the lemon and sugar (and a little dab of raspberry jam).
Thanks for the inspiration!
Very cool, I live in UK and as a kid lemon and sugar was the standard go-to topping for pancakes. It's only in the past 5 years that I've been converted to maple syrup and oh boy I'll never look back.
Great video, as usual Jon! Perfect for autumn, perfect for my depression, perfect for relaxing after an exhausting day at work. I just can't help binge watching this videos, they are amazing. Jon's calm and kind voice, like that of a father, simple recipes from long time ago, filmed in a place that's so simple yet cosy that really reminds me of my grandma's home in the countryside. I hope you will do this for a long time, kind sir! All my love and good wishes to you and your family.
I grew up with lemon and sugar on my pan cakes. Which we had once per year at Shrove Tuesday or something. My mum made them thin like French crepes and rolled them up. I could have ate a dozen or more but we got three each because they took so long to make. And I think eggs were more expensive in those days. Or perhaps it was because she grew up with rationing.
I used to make them every Sunday evening when my kids were young. We all got a lot more than three. It took about two hours but I listened to my favourite radio programme so I didn't mind.
We also had maple syrup as an option.
Also the background music on this channel is really happy and calms my soul 🌸😍
I am so going to make these. I try at least most of the recipes you show off. You have not disappointed me yet.
Currently reviving from covid and watching this makes me happy! I wanna cook these
My favorite kind of pancake! And now I can pretend it’s historical!
Well it is. Damn we are fancy and never knew it.
Thank you for this. I have never had any problems with raw eggs. As kids, my younger brother (54), and I (60), would always be allowed to eat cake mix left in the bowl after Mum or Gran had mixed up cake batter. I think that that was a treat for a great many children in the late '60s and early '70s.
In my early twenties, I had an astonishingly good open sandwich, called a 'Tartar'. Buttered dark rye bread, on which is a thin slice of raw beef, and on this, was a ring of grated raw horseradish, and in the middle of that, was a raw, very fresh egg yolk. I ordered it as a dare, but man, was it good. Was I ill afterwards? Nope.
Each video makes me happier and happier ☺ keep up that amazing work Jon❤❤❤
This might help some =
(Fall Spice) Pan Cakes
from Townsends (October 7, 2021), Cook Book - The Accomplished Ladies Delight (1719)
4 whole eggs
4 egg yolks (casting out the whites)
About 4 cups flour (1 quart)
About 1 cup whole milk
Half a pint (about 1 cup) of Sack (wine) or leave it out and add more milk
4 pinch of salt
2 pinch cinnamon
3 pinch nutmeg
3 tsp. ginger
1 pinch of cloves
2 pinch of mace
Mix eggs, flour and milk until a thick batter forms. Add spices then Sack (or more milk) until a thin batter forms. Taste, adjust the spices as you wish.
Prepare your pan with butter or suet (lard) over heat. Cook them as you normally would. Dress on plate with squeezed lemon and big pinch of sugar.
My Bavarian childhood friend's mom would make German pancakes with butter lemon and sugar. Best thing in the world. Your pumpkin spice pancakes look Devine!!!
One of my favorites. Y’all don’t put out enough cooking videos lol. I know it’s a lot of work I am always waiting and looking forward to the next. Thank you.
Not so many lately but he did one a week for years. You can look them up here.
ruclips.net/channel/UCxr2d4As312LulcajAkKJYw
@@mrdanforth3744 thank you. I have watched them all. Wasn’t fussing just a form of praise for how good they are.
Your work makes me so happy in these trying times. Thank you for the history lesson and levity.
Always a pleasure watching your videos buddy. Keep it up!
To be honest, I think the batter might have been meant to be even runnier. This sounds a lot like the continental style of pancake, which is to say thin and wide (albeit not quite as thin as Crepes) and the batter for that is straight-up liquid to the point where you cannot make little dallops of it in the pan but rather splashes.
What you got there is pretty much flummery in terms of consistency and I think it really could have done with a whole extra cup of milk.
The recipe says @ 2:35 "Make it so thin, so it may run in your pan as you please". So the recipe assumes you can make them however thick (american style) or as thin (crepe) as the maker wants, it leaves a lot of room for options. Curiously, the recipe at @ 3:00 says "bake it up till crisp and brown" and I do not recall american style pancakes being crisp and brown, that seems more of a crepe, thou I suppose if you bake an american pancake long enough it will get crisp.
Great energy in this one, John! Really fun episode, def gonna have to try lemon and sugar!
I love this! So yummy sounding!
One request, can we please not have music over the talking bits? For those of us with hearing issues it’s really really frustrating.
Thanks for all the great things you share.
Up here in new england I sometimes, very rarely, see people put a little bit of lemon cream or lemon creme fraiche on pancakes (in addition to the maple syrup, obvs lol) . Interesting to see that lemon association again here in an english recipe! Maybe that's where it came from
John's enthusiasm is almost catching enough for me to wander where I can get the ingredients for this recipe past midnight. I am looking forward to sharing this video with friends.
My favorite way is plenty of melted butter pours over then sprinkled with crunchy white sugar. Better than syrup! So now I need to try it with lemon - love lemon flavor so why not? Breakfast tomorrow will be fun. No one mentioned there was no pumpkin involved. I would like to add that to mine in the morning, too. I LOVE pumpkin.
love it. I'm on a pancake kick at the moment.
I love a Thursday video!
This was a fun episode, can tell Jon really likes experimenting.
Great show as always. You know, based on the sheer amount of eggs and liquid in the recipe described, and the comments about being able to pour it around the pan, makes me think this is more akin to a thin crepe batter, than a thicker pancake batter as we think of. Super hot pan, wiped out then we’ll greased, pour in watery batter and tilt the pan to coat, cook up super thin with crisp edges.
That recipe, and especially the technique, sounds more like crepes than pancakes as we think of them today.
British pancakes are still like this
This guy's energy is addictive i was super bored...seeing him cook simple pancakes so passionately makes my heart happy it makes me go to the kitchen and make something for myself 💝💞🌸
Enjoyed this recipe. I was thinking that apple cider could be a substitute for the wine.
Might not be the best idea because I reckon the cider would be too sweet (unless you are referring to hard cider in which case I'd still not use it because the carbonation could mess with the consistency). Maybe if you dilluted the cider down a little.
If you are just looking to substitute the wine to cut down on the alcohol content, don't worry about it. Unless you make the batter too thick, they really should cook through in the pan, meaning there shouldn't be much alcohol left.
Good fresh pressed cider isn't that sweet, especially when baked or cooked. If you feel too sweet, can cut back on the sugar.
Hey John, could we have some episodes about hunting and preparing of birds and game. Not just rifle hunting but also trapping and other methods of how people procured their meat. This part of 18th century survival is, I believe, yet to be covered. Thank you
I've been following your channel for years these are amazing!
Wine in pumpkin spice pancakes? Now you really have my attention ☺️ they look delicious 😋
This is so wholesome! Ive never tried lemon and sugar on pancakes but now i want to! I assume its kind of like homemade icing! I love it!
My kids like lemon curd on pancakes. Will be making this for the family soon
This was delightful, as always. I love a more eggy pancake, sans raising agents. I grew up with my gran making what she called "English pancakes" which were like crepes but more eggy and very soft and lovely. And I even love the scent of nutmeg. I sometimes wear a single note nutmeg oil, people always say I smell gorgeous when I do, lol. They can't quite tell what it is but they go all dreamt eyed.
This was a great opportunity for Jon to show off the pineapple. Half expected it in front of the window.
just tried these, very good. would highly recommend molasses, goes well with the spice
Lemon and sugar was always a standard when I was growing up. Especially good on crepes.
I have been craving pumpkin spice flavored foods since the beginning of September so those pan cakes are look exquisite.
I've always made my pancakes with cinnamon, milk and vanilla! delish!!!!! ♥
I absolutely adore your channel
I bought a big pack of blended spices for apple pies at the farmer's market a couple years ago. I realized it was wayyy too big and would last me years so I started adding it to other stuff, like pancakes. Really good
I live and was born in Canada but I grew up in a British household so I've always had sugar and lemon juice on my pancakes. I always get weird looks from my fellow canadians when I say I don't like maple syrup and it's funny every single time!
They look great John! I am from New Zealand where we would call these pikelets. As children we used to eat them with butter and golden syrup. There would be a little sugar in the batter too. Fond memories.
I just looked up this channel to see some old ways people prepared things with pumpkin and found this brand new vid! Not necessarily pumpkin itself but ill count it lol
Mmmmm I’m thinking pumpkin spice pancakes tomorrow for breakfast! Gotta try the lemon & sugar too. I already had on my Fall Bucket List to have a pumpkin spice day!
A little lemon juice on pancakes seems so obvious in retrospect I can't believe I've never heard of doing it before.
"Traditional" uk pancakes we eat today are usually really plain so the lemon and sugar is the flavour.
Next time I make some I am going to add these spices to some of the batter. Sounds great.
Made these this morning! Very good! I used one less egg, as I thought 6 eggs for 3/4 C of flour was a little overboard. I used a good port in place of the sack, and I also made them quite a bit thinner than Jon made his in the video, more like crepes, as I think anything that egg-heavy should be thin, or it ends up being a bit chewy. I buttered them well (with Kerrygold!) sprinkled them with sugar and cinnamon and a squeeze of lemon, though I found I liked them better sans lemon. Delicious! I'll be making these again.
When growing up as a child on a farm in South Africa during the 1950's my mother and grandmother would often make pumpkin pancakes in the late afternoon. Their recipe included mashed up steamed pumpkin mixed into the usual eggs, milk and flour batter. They also added spices, but the only ones that I clearly remember are nutmeg and cinnamon. We used to eat them drizzled lightly with honey from our own bee hives. They were delicious; I loved them immensely.
Pumpkin fritters, absolutely delish too. I haven't been back to SA in over 10 years and haven't had boerekos for close to 20. I used to love pumpkin fritters. The other thing I really miss is bobotie. My kids don't like it and it doesn't seem worth making for just one person.
I made this recipe this morning for breakfast. With a little butter and some real maple syrup on top. They were almost like pumpkin pie crepes without pumpkin.