English pancakes have three key ingredients: plain flour, eggs, and milk, though Gervase Markham's 1615 version in The English Huswife used water instead of milk, and added sweet spices. The batter is runny and forms a thin layer on the bottom of the frying pan when the pan is tilted. It may form some bubbles during cooking, which results in a pale pancake with dark spots where the bubbles were, but the pancake does not rise. English pancakes are similar to French crêpes and Italian crespelle.
Crêpes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread) or savoury filling (cheese, ham, seafood, spinach)
The internet seems divided on the question.
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
Waffles
I can't even think how you'd begin to distinguish them.
I suppose most Brits stop at serving them with lemon & sugar. That might be it?
Homogeneous distribution of your varieties of amuse-gueule
I don't think there is a difference, fundamentally. But it seems we Brits have a tendency to over pour the batter resulting in modestly thicker pancakes.
I don't think this is intentional. More, we just don't really have pancakes at any other time of year so most people wouldn't know how thick a pancake should be, nor the differences in traditional Crêpes.
This is all entirely subjective based on my own experience with pancake days over the years, mind.
Having the same ingredients in different ratios results in wildly different things. I do not imagine that making a good British pancake requires adding those ingredients in the same amounts as in a French crepe. Certainly based on the pictures I’m seeing, they aint cook up looking much like one another.
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
I mean I literally just ate both english pancakes and crepes and I live in the UK
They are different?
Maybe the ideal of them was the same, but certainly every single one I've had thicker than any crepe I've ever had
This is really interesting.
So it's just thickness? As in the thickness of the pancake itself or the batter? In your opinion could you make pancakes using crêpe batter by just pouring more of it into the pan?
Homogeneous distribution of your varieties of amuse-gueule
My problem with the thick (US style) pancakes is that their steaminess lets the theoretically appealing stack of pancakes sog quickly, at least the last time I made some (quite some time ago)
My problem with the thick (US style) pancakes is that their steaminess lets the theoretically appealing stack of pancakes sog quickly, at least the last time I made some (quite some time ago)
You need to have a puddle for dunking. If you pour the syrup on the pancakes they'll get soggy and claggy quickly, but if you have a separate ramekin or make a lake of syrup to dunk in they retain their structural integrity and you get as much or as little syrup as you need on the pancake
Another reason why waffles are superior
The one about the fucking space hairdresser and the cowboy. He's got a tinfoil pal and a pedal bin
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
Waffles
This accurately reflects yesterday.
Although I did have pancakes a couple of weeks back as we needed to try out the new crêpière after the last one ended up decidedly non-flat.
I suppose we sort of landed between French-rules pancake day (la Chandeleur, back in early February) and British-rules pancake day so both nations were appeased.
Homogeneous distribution of your varieties of amuse-gueule
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The internet seems divided on the question.
I suppose most Brits stop at serving them with lemon & sugar. That might be it?
They are different?
Maybe the ideal of them was the same, but certainly every single one I've had thicker than any crepe I've ever had
That is, waffles have a much higher high but a much lower low than pancakes.
I don't think this is intentional. More, we just don't really have pancakes at any other time of year so most people wouldn't know how thick a pancake should be, nor the differences in traditional Crêpes.
This is all entirely subjective based on my own experience with pancake days over the years, mind.
This is really interesting.
So it's just thickness? As in the thickness of the pancake itself or the batter? In your opinion could you make pancakes using crêpe batter by just pouring more of it into the pan?
You need to have a puddle for dunking. If you pour the syrup on the pancakes they'll get soggy and claggy quickly, but if you have a separate ramekin or make a lake of syrup to dunk in they retain their structural integrity and you get as much or as little syrup as you need on the pancake
Another reason why waffles are superior
This accurately reflects yesterday.
Although I did have pancakes a couple of weeks back as we needed to try out the new crêpière after the last one ended up decidedly non-flat.
I suppose we sort of landed between French-rules pancake day (la Chandeleur, back in early February) and British-rules pancake day so both nations were appeased.
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I had two.
they were humble freezer waffles, but still good
But I never make from-scratch waffles because waffle iron. Too easy to just make pancakes with sausage crumbles. Plus the toaster waffles are yummy.
Last time I went to Waffle House the waffle I got was pretty lackluster though. No crispness at all, just basically a big pancake.
Also butter because mmmmmfat and also syrup is too messy to me