to think people who serve up American pancakes on Pancake day and crepes for breakfast should be shot?

[ethelb]

Well am I?

I have to add a disclaimer that one of my parents is American and the other English so the only time I got crepes/thin pancakes was on Shrove Tuesday and American pancakes were a frequent breakfast treat (which I really don't like).

I would be soooo disappointed (and have been in the past) to get them served at the wrong time.

AIBU?

YANBU OP.

Today is my favourite day of the year. I love pancakes, I make really nice ones and am awesome at tossing them.

American pancakes are ok but I would be gutted if I was given these instead of proper pancakes on pancake day.

I agree that the first one is always a dud. Always. I don't know why but it is one of the unwritten laws of the universe.

I agree skull candy.

But seriously, are people such bad cooks that they think that the only difference between american style and english style pancakes was the amount of batter in the pan? I thought that was what a silly ex housemate thought, but apparantly this belief is wide spread.

Im quite shocked that people have so little cooking knowledge tbh.

I'm excited that I've 'met' my first pancake pedant!

Mine are made with S/R flour, not just more batter :)

@head thats fine. But not for shrove Tuesday.

ok well lunch has come and gone. I made my pancakes and deliberated more between the differences between french and english

1. well the french ones are just frenchy aren't they, all posh.

2. I cook crepes at a lower temperature with less butter. The butter is simply to stop the crepe sticking and allow the maillard reaction to take place. Pancakes it is actually the cooking medium, not swimming in it but to stop them turning out flabby, with the higher heat and a little more butter they bubble a bit when cooking.

3. My crepes are beautifully round, the shape and size of the pan or however big I make them with the stick thingy if I can find it. My pancakes are a ladlefull that are tipped around the pan and have cute little sticky out bits on the edges that get more browned

I should be shot. I had mine with warmed homemade marmalade and I browned the butter before adding it to the batter. They were delicious but not traditional, not a lemon in sight.

I'm slightly confused about when the OP thinks we're meant to be eating different pancake types.

Is it only American pancakes for breakfast and only crepes on Pancake Day that the OP wants?

FWIW, I'm already knew that American ones have a raising agent and English ones don't.

American pancakes on shrove Tuesday. What can I say? It's my inner anarchist cooking!

I made proper American style pancakes (baking powder and stiff eggwhites), with bananas, homemade toffee sauce, and vanilla ice-cream

loads better than all that crepey-wapey nonsense

The universe is out of whack at the moment - I made a whole heap of pancakes (1 egg, 2 spoons plain flour, milk to single cream consistency. Cooked 30 seconds one side, 20 the other. Thicker than crepes, but thinner than tortillas for those keeping count) this morning for breakfast AND THE FIRST ONE WAS AS GOOD AS THE OTHERS!

And, last night I made toad in the hole, and it rose beautifully, stayed up even when cool, and was totally un-soggy.

The batter gods are clearly pleased with me at the moment.

There are plenty of American pancake recipes that do not require you to beat egg whites separately. My DH is a pancake cook extraordinaire and he does not do this. (He also has a secret ingredient.) The eggs should be beaten enough to get a fair amount of air into them, however, so that the pancakes are light and fluffly. They are indeed similar to Scotch pancakes/drop scones, but usually bigger. Americans do have smaller ones called silver dollar pancakes.

Some Americans do observe Pancake Day. It is more often a community event, such as a fundraiser for a church or other organization, though, rather than observed in the home.

Crepes are less popular; Americans eat those too, but usually have American pancakes on Pancake Day. Personally I have never met a pancake I didn't like and will eat one (or more) anywhere anytime.

After a few disastrous tries to make crepes I too got the BeRo book out and made dropped scones. Utterly delicious and sweary word free

Our family is completely bi-lingual when it comes to pancakes. We have lived in the US, Canada and the UK.

It is the law that you have to have thin pancakes on shrove Tuesday. You can get fined if you have the thick ones. You also have to have lemon and sugar. There is no room for compromise.

I did proper shrove tuesday pancakes this morning (ie crepes). My 3 year old had a total meltdown and told me they were all wrong and where was his maple seiroup. It did not go well.

Ps that was intentional misspelling but I got the misspelling wrong - he says 'seerioup'

As you were.

it's doughnut day today in poland

@merci i told DP that and he was all'you mean we could havr had doughnuts?'

But wasnt that last Thursday in Poland?

we have the thick pancakes all the time,pancake day schmancake day

Yabu we had both (our American guest had never made American pancakes from scratch before).

The Be-Ro cookbook is still available, I use it all the time, just google it.

We have had crepes tonight, very thin and almost see through (plain flour, milk and egg, as per Be-Ro). Made on a griddle wiped with butter and served with golden syrup or sugar and lemon. I make them thicker if we use them as a savoury.

We often make Scotch pancakes also as per Be-Ro but with the addition of a big dollop of golden syrup. They are NOTHING like crumpets!

Have tried American pancakes but not that bothered about the bacon, maple syrup idea (I don't like maple syrup), to be honest I prefer the other types.

well, just to be awkward we had DUTCH pancakes, followed by crepes or English pancakes by request.

Dutch pancakes are thick with things in them like cheese and ham. So we started with thick cheese and ham pancakes.

Then we had thin pancakes (English) or crepes (very thin) depending on what people wanted.

On the table we had golden syrup, lemon juice, sugar, chocolate squeezy sauce and squirty whipped cream, with a bowl of chopped bananas, and kids just did what they wanted.

If we have them for breakfast I use jamie Oliver recipe with raising agent and grated pear and make them small and round and serve with syrup and yoghurt/sour cream