I made them for the first time last year and Max made them this year.. there's definitely technique involved. I alternated between maple syrup and lemon and sugar with mine, sooo good.
Just because you're no longer in England doesn't mean you can't still give it ago. :)
i love your icon, what is that from?
and why is this pancake day in the UK, nomi? do tell! my british co-worker was going off on this today but i didn't get a chance to ask her why... did the brits have enough pancake days that the americans inherited it as "fat" tuesday? ;)
It's actually called Shrove Tuesday, but to the Godless among us it's called Pancake Day. ;) Shrove Tuesday is the feast before Lent, making pancakes was a way to use up all the eggs, butter and milk before fasting.
I'm not sure how the whole "Fat Tuesday" thing came about, perhaps because of using up the fats in cooking? Was Mardi Gras the first time the term "Fat Tuesday" was used in America? So many questions, I should really look this up.
to eat up the fobidden eggs and milk before lent, maybe?
thanks re: the icon.. it's an artist in seattle... whose name totally eludes me. I took the images, thumbed 'em, and animated it.. it's a good "where the road leads" icon for me.
Looks more like Swede-lish pancakes than Amurrican ones... Not that I don't get both, given my in-house Swede (akirlu)... :)
I'd recommend blueberry or lingonberry preserves on 'em, or mebbe raspberry, rather than syrup. But that's just me.
They're actually crepes and the thinner they are the better. We used Max's French mum's recipe, adding a little rum to the batter. They should be served with just lemon juice and sugar, but I had a couple with pure maple syrup and the rest the traditional way. :)
I've always found the flavor of jam with pancakes overpowering. Though when I do have some it's always either a drop of blackberry or loganberry.. yum. I've never had lingonberry, what's it like?
"They're actually crepes and the thinner they are the better."
Swedish pancakes -- genuine ones, not the ones from Family Pancake House -- pretty much are crepes. An awful lot of Swedish cooking today is really French cooking. This is mostly because of one real winner in the Napoleonic Wars, Jean Baptiste Jules Bernadotte -- one of Napoleon's marshals, who managed to become crowned as King Karl XIV of Sweden. His House is still the royal house of Sweden today.
"I've never had lingonberry, what's it like?"
Kinda-sorta like a very tart raspberry. It's something you just don't see much in Anglo-American cooking. Cloudberries are the same way.
Ignoring the variety of restaurants that have them on the menu, London has the Old Dutch Pancake House and a handful of crepe stands (Hampstead and Berwick St spring to mind). Those have all been around for some time now. Of course, I don't know if you lived in London.
The mix is peculiar, hardly any time saved over making the batter from fresh. 4oz flour, 1 egg, 1 pinch of salt, 1/2 pint of milk and beat with a whisk. With the dried packets you still have to whisk so you're not really saving much.