Thanks, Dana. Considerable difference in the basic recipe, as well as the presentation, then.

No-no, Cranberry juice for breakfast, OJ kills! :haha:

Buckwheat Pancackes

For you Cellarites on Metric go to the site and click the button to convert ingredients.

http://allrecipes.com/recipe/best-bu...es/Detail.aspx

No, she's suggesting cooking them on the grill pan in a hot oven -the heat would be more indirect, but no need to turn.

I just cooked about a squillion of your American pancakes for the girls at Hebe's sleepover birthday party. And served with that concoction you call pancake syrup. Although most opted for the chocolate syrup. and the healthy fruit and cereal options were left completely untouched! :lol:

AHA! I was right all along then (from what I said to Mum I mean)
Cheers for that.

We have had great luck in making the perfect bacon in the microwave.

Place strips on a microwave safe plate on top of about 6 sheets of paper towels. Lay another 2 pieces of paper towels on top of that to prevent the mess. Place in microwave on high for about 1 min per piece of bacon. If you have never done it down step the time by a minute for a first run. i.e. 6 pieces (average you can cook), cook it for 4 or 5 minutes. Just keep checking it and run it another minute until it looks well cooked and brown. (note we always cook the very thick bacon and this is how we fix it when having burgers for bacon-burgers). Remove and let it rest off the paper towels on another plate or a wooden cutting board. ( we always drip them off on a wooden cutting board because it is good to keep the life of your board if it gets re-oiled). After a few minutes it is hard and crispy and not over cooked. Once you figure out your microwave it is fast and easy to cook them to the level of doneness that you enjoy for your bacon every time based on the thickness you like.

Be careful because the thin bacon is easy to over cook and burn in the micorwave. The good thing about this method is that you can under cook them over and over and just keep adding another minute as you check them in between.

Caution, the plate in the microwave gets very hot from the grease.

Hope this helps someone.

Yuck, that shit's nasty... real maple syrup or bust.

We've been eating ours with the real maple syrup that came in the same package!

I probably don't have to say this, but I feel I should defend my Mum. Mum cooks bacon very well. She's been doing it for more years than she'd like me to tell you after all. The bacon question has only come about because we are trying to cook it American style, to go with the pancakes.

We have different cuts over here, so we're experimenting with what will come the closest.

There - family honour defended I can continue to post in pieces.

I am willing to try Merc's suggestion if Mum (again) vetoes the oven baked variety.

Pancakes are best made on a flat griddle, although you can make do with a large enough skillet. Proper crepes, which should be paper thin, require a specific sort of pan. I had one, but I think momwolf threw it out during one of our moves. Or it was in the box that got sacrificed to the moving gods.

We don't have a griddle, but have been making them in a single person pan. It's worked really well.

Pancakes are okay in a large frying pan, but crepes really need specialist equipment to maintain even coverage, given that they are whisker thin.

Good distinction Sundae. I've been using the word 'crepes' to distinguish between our pancakes and American pancakes, but actually, English pancakes aren't quite as thin as European 'crepes'.

American pancakes
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

Scotch pancakes
125 g (4 1⁄2 oz) self-raising flour
2 tsp caster sugar
1 egg, beaten
1 tbsp melted unsalted butter
150 ml (5 fl oz) semi-skimmed milk
4 tsp sunflower oil

these two, on the other hand, seem pretty similar, except for less sugar in the Scotch variant. Merc's pic seems to bear this out. Taste tests will be carried out :yum:

Cetainly, whenever I've had scotch pancakes they;ve tasted very similar to the American pancakes I've had. Similar texture too, though when you buy packs of them premade, the American ones are always about twice the size of the Scotch pancakes.

From first hand experience of buying Scotch Pancakes (Scots? Shurely?) the American ones are lighter in both colour and texture. Merkin ones have more holes in, and are larger. At least the way I've been cooking them.

Of all those mentioned, traditional English panckes are the most obviously fried. We have them on Shrove Tuesday by tradition. But as mentioned before we've chosen to have American style pancakes on three occasions so far. Apols to my ancestors, but they are yummier.

Disclaimer: pancakes were made to finish off the goods in the larder/ pantry which could not be consumed during the Lenten fast. To eat them at any other time of year is sheer gluttony.

I like themboth equally, but at different times. They both hit me in different ways. There are times, when a traditional pancake, with sugar and lemon is just perfect. Then again, there are times when an American pancake with bacon and maple syrup is just to die for.

Scots are the people. Scottish is an adjective. Scotch is an adjective applied to whisky, pancakes, pies and mist ... :cool: