It was a great Stammtisch on Thursday. My first one in I guess about 6 months, destotrotz, I was able to recognize a lot of people, and saw a lot of new faces. Kudos George for having a watching eye over the whole evening and introducing people to one another and such.
A small question came up about the difference between American and German style pancakes how to make them. As I explained, to the best of my knowledge, the main difference is the baking powder. My wife makes the German pancakes, so I would have to ask her how much baking powder, if any goes into them. But to the American pancakes, I use normal flour, as self-rising flour is pretty well unknown in Germany. I take a small package of backing powder, enough 500gr flour, and add it according to the amount of flour. Two eggs and what's really good is 200gr buttermilk, and then the rest is just adding normal milk until the batter has a fairly thin consistency. I never use a mixer, just an egg whisk. If there are small lumps, that's not so bad. A ladle full of batter in either a well greased or Teflon coated pan, by not too high heat. As soon as the bubbles start coming up through, wait until they start to pop and the holes stay open, and the edge of the pancake starts becoming less shiny and more fest. Slowly run a spatula around the edge, making sure the pancake doesn't stick, then flip it over an let it back another 1-2 minutes. It is basically a bit of experienced involved, so don't give up if they aren't as pretty as those in IHOP. In Germany it is also hard to get real American syrup, but Maple (Ahorn) syrup is available, and tastes great, or a bit of "Philly" cream cheese and fresh or cooked strawberries or blueberries (with a LOT of sugar).
Oh yeah! And bacon, or "Nürenburger Bratwürstchen" (American sausages are also hard to get here)
Enjoy.
At the moment I am cooking, Duck's breast with Dijon mustard – fig crust, rosemary potatoes, and Blaukraut. If it turns out good I'll post it. And anyone is interested, drop a line and I'll let you know how I made it.
YO!
1 comment:
An easy way to make pancakes is to make them in the oven like you would to make very soft cookies: about 10 minutes at 190°C. You don't have to worry about flipping or burning or anything else! You do want to have the batter/mix a bit thicker than if you make them on the stove top, which means either less milk or more flour.
Also, for those with egg sensitivities/allergies, I don't use eggs at all and it makes no difference in taste.
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