There's one country on earth that takes a little gander at all the cool stuff going on overseas and then returns to their kitchens and labs to improve everything to near perfection: Japan. I had no idea how incredible their bakeries were until I visited and was just blown away.
Paul’s recipe for pancakes (or as we call them in America, crepes) is the best recipe. I get so many compliments on them. I fill them with jam and roll them up. My husband and son love them.
Michelle- try putting eg. Fresh Raspberries or any fruit and a block of ice cream rolled up. Mmmmm. As Americans I would be surprised if you didn’t use ice cream ! Enjoy !
@@Krytern STFU, her point was something this thin and with batter this liquid is a crepe in both America and France, and everywhere else. A pancake is something different, it is made in a "pan" but it's more "cake"y. Listen, I really am sorry that the british food tradition is so pathetic that you had to invade 3/4 of the countries on Earth just in search of spices, but these absolutely are crepes. (the French agree with us, and there is more cooking excellence in the little finger of just one French chef than almost all of the entire island of Britain)
Some Americans, like my mom, let the batter sit for 15 minutes before pouring into the pan. Some people even let it sit in the fridge for longer, to sort of ferment.The thicker batter makes what we all "silver Dollar" pancakes. 6-7cm x 1centimeter thick, to soak up melted butter and maple syrup.
In the UK, we make pancakes - what's being shown here, traditionally for shrove tuesday (also known as pancake day by many). However the pancakes seen here are *not* crepes. The batter on crepes is thinner in consistency, and is more seen as a French thing. Purists will only ever have pancakes with brown sugar and lemon juice, it's the only way.
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There's one country on earth that takes a little gander at all the cool stuff going on overseas and then returns to their kitchens and labs to improve everything to near perfection: Japan. I had no idea how incredible their bakeries were until I visited and was just blown away.
their pancakes are what we call crepes. american pancakes are usually thick.
Americans in general are usually thick.
that's true too.
+Martin Jonsson that's not a nice thing to say is it.
More like fluffy!
@@charisse234 you either have manners or you do not!
Paul’s recipe for pancakes (or as we call them in America, crepes) is the best recipe. I get so many compliments on them. I fill them with jam and roll them up. My husband and son love them.
Crepes are a little different please stop confusing British pancakes to them Americans always do this.
Michelle- try putting eg. Fresh Raspberries or any fruit and a block of ice cream rolled up. Mmmmm.
As Americans I would be surprised if you didn’t use ice cream ! Enjoy !
@@Krytern STFU, her point was something this thin and with batter this liquid is a crepe in both America and France, and everywhere else. A pancake is something different, it is made in a "pan" but it's more "cake"y.
Listen, I really am sorry that the british food tradition is so pathetic that you had to invade 3/4 of the countries on Earth just in search of spices, but these absolutely are crepes. (the French agree with us, and there is more cooking excellence in the little finger of just one French chef than almost all of the entire island of Britain)
".....oh yeah ". 😆😆😆😆😆😆😅😅😂😂
for me these are "crepes" and the thicker batter are pancakes
Absolutely right !
I love pancakes too. My dough rests in 15 minutes in the refrigerator before I’m baked them dear Paul 😋
American pancakes are much thicker, served with butter and maple syrup. Those look more like our crepes.
Yes, we call the thicker pancakes 'drop scones'. We consider crepes very much the domain of the French; and therefore these we call pancakes.
Some Americans, like my mom, let the batter sit for 15 minutes before pouring into the pan. Some people even let it sit in the fridge for longer, to sort of ferment.The thicker batter makes what we all "silver Dollar" pancakes. 6-7cm x 1centimeter thick, to soak up melted butter and maple syrup.
I use both butter and sugar in my pancakes and I'm American. Buttermilk is even better. His pancake batter is too thin.
redbirdacres well in Europe those are pancakes.
@@epistte American pancakes have butter/sugar in them but very little. They are not sweet.
That looks good with maple syrup
Oh yeah indeed.
To me that more like A creep. my r a little bit thicker and I like 9 grain flour and buckwheat.
Not a pancake
I thought that was a crepe??
Lemonade pancakes......hmmmm?
mrbear1302 it’s pretty common my dewd
you are funny :) lol
❤supper
Paulywog, I luv ya, but really? Repeat after me.. AUNT JEMIMA! No one does it better! xo tink / Caroline
Yeah no. Maple syrup or lingonberry jam otherwise not worth the time.
Need the butter taste best being fried in butter 😉😉
Skoro svaku vecer bi se nerko sjetio palacinka. Radim s viodom tako mi nedostaje obitelj. Stajalii bi u redu za toplu palačinku
European crepes are wafer thin compared to thicker British pancakes. NO America, are pancakes are NOT crepes.
In the UK, we make pancakes - what's being shown here, traditionally for shrove tuesday (also known as pancake day by many). However the pancakes seen here are *not* crepes. The batter on crepes is thinner in consistency, and is more seen as a French thing. Purists will only ever have pancakes with brown sugar and lemon juice, it's the only way.
These ones in the video look really thin - I would class them as crepes rather than pancakes. But it's just my opinion.
Now show how to make crepes.
.
.
.
Uhm!
You just made them in the name of pancakes.
That is a crepe, a great crepe but still a crepe! Not a pan cake!
Sylvie, no it is not a crepe, crepes are a little different. What is it with Americans confusing British pancakes to crepes?