I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ...
How many fundamentally different regional types of 'pancake' are there? Either stuff called a 'pancake' or 'pan cake' in English, or where the literal translation to English is 'pan cake', even if it's qualified in some way (eg, a 'potato pancake')
(I'm not interested solely in wheat batter based pancakes ... I'm actually interested in finding items that are the furthest away from American pancakes, but that some group would still call a 'pancake')
update : oddly enough, this is indirectly a followup to my question on overpressurizing whipped cream. It was for a contest at my place of work called "Your Science as Food", and well, I won, so I'm trying to come up with a follow-up for next year. I've done the heliophysics theme for the last two years, by "my science" is actually information science, so I was thinking about having an exhibit with lots of 'pancake' items, and having a little survey of 'is it a pancake?' similar to this But Is It a Sandwich? survey, and want to find things that people will have to think about for a while if it's a 'pancake' or not.
I can think of several "bread"-like dishes that are made in a pan. Since they're all from cultures where I don't speak the language, I can't say for the translation of the name.
I can't think of anything else right now, but I'm sure there are plenty more.
It might take a linguist to really have a good answer there! I don't really have any good answers but I see where you're going... the term 'pancake' is so vague it could quite easily apply to many things that have not much in common.
I haven't looked through this but it might be worth a look: Pancakes (Wikipedia).
Assuming they'll mostly be the type of pancake you're not after, but there might be some interesting exceptions.
(UK), while cream with 48% butterfat (US) is double cream in the UK. Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called...This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify
with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma. I'm well aware, as the manual makes sure to mention about half a dozen... in the same box as the whipper itself? I have to assume that iSi knows what they're doing and it was me that screwed up; but how? What did I do wrong and how could I have fixed it? Some possible.... Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link, it seems as though the icing has been put directly onto the doll. I can see a problem here, how will it stick to the smooth plastic of the doll. What would be the best way do you think? Create some sort of base layer which is more tacky and then ice over that? Edit The recipe which I have linked to is incomplete when it talks about the Icing. So I would probably use this Butter Cream recipe
Possible Duplicate: How to make a cake lift equally? I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9" round dark nonstick metal) pan. As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming? I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done.
Possible Duplicate: Over-stirring muffin mixtures From here: http://culinaryarts.about.com/od/bakingdesserts/r/plainmuffins.htm The key to making great muffins is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the muffins to be dry, tough or misshapen. and The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins
This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic. Extruded snack seems... involve other technical details beyond this, I’m not sure. Are the popular British snacks Twiglets an example of this, or are they produced in some other way? Also: pretzels? Rice cakes? Hula hoops? Pringles? (Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like Marmite, except that even people who love Marmite may hate Twiglets.) Carried over from this english.se
that many truly unique recipes (yet!) my question is somewhat about principle...I just have been increasingly skeptical of lock-in like with Facebook and wanting to "take back my data". So despite wanting to share, I'm skeptical even of something as "innocuous" as a recipe site. (Not as skeptical. But still skeptical. :P) My goal is mostly to help vet the information for other people who might be in the same situation, so they can understand what they're getting into. So what I'm mainly interested in is making sure that any sites I join have fair licensing terms. Because websites
equipment, so there should be some basic principle at work, which can be analyzed with science, very much like with roasting beef or frying potatoes. Maybe, we could dig up something about related...First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough.... There's also a question to that here on this site. However, it's hard to get some actual information on the key aspects (this is a problem I have with recipes in general). I'm pretty sure there ought
I have bought several jars of tahini from different companies lately. All labels say, that they contain 100% hulled sesame seeds with no preservatives or artifical flavours added. Some of the jars contained very salty tahini. At first, I even thought, the salty ones were contaminated with some inedible chemical. But then a friend from the Middle East told me, that he sees them as the original... bottled by Australian local wholesalers for Mediterannean food. What makes the tahinis so different? Do they - as I think - use different chemicals for hulling? Is the salt washed out of the tahini