Challenge: Stuck between saving and spending, filling and overusing, trusting and leading your own life…?
Me personally, I grew up on Betty Crocker mixes, Aunt Bessies potatoes and a certain kind of plain cupcake with a different coloured button in the centre every multi coloured day at the end of the term. Would I go back? Yes but maybe not to the cupcakes. Do I go back? It’s tempting
Stores appear to have equalised the price of the pre-made mixes across the board, most notably; those allowing customers to use it for other recipes ie Yorkshire puddings (Morrison’s). Is it relevant for us to consider whether equalisation has affected the quality of these mixes and upon reading reviews, why boxed/bagged mixes produce thicker pancakes than the ones in the bottles? To this I would argue that, yes, because ultimately, they contain different base ingredients which are typically marked by any indication of the kind of pancake you have purchased. This indicates further that what may be highly beneficial is researching the type of pancake they are wanting you to create so that you can get the proper toppings as well as pans and spatulas for frying should you want to take it that one step further…
How were pancakes at first? They were thin and flat like frying pans and created by the Greeks in the 5th Century BC. The French then developed this delicacy into crepes which can be either sweet or savoury and cooked on a flatter hot plate. Comparatively, the Dutch utilised mixed styles to develop their recipes and traditions, mixing with European variations and American styles too to develop their traditional, proffertjes.
Based on the Latin way, crepes should really be left to sit for hours whereas American pancakes require baking soda in addition to flour, eggs, milk and batter to allow them to rise.
Shrove Tuesday is an important date, marked in 1100 AD where it became a way to use up all the dairy products before lent arrived, although milk came to be more widely acclaimed as the best wet ingredient to achieve the perfect pancake as wine/brandy had been usually just as equally
-buyers report issues with lumpy mixtures when it’s merely add water (ie. M&S)
-buyers report smooth pancakes but mix still being stuck at the bottom despite mixing (ie. Tesco’s)
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How much do you value learning and trying something different?
American pancakes benefits:
Can load with more toppings
Very filling
Supermarkets seem to *prioritise them* in their pre-made mixes
European pancakes benefits:
Can fold and roll up easier
Get slightly more out of your mix that can serve multiple people
*Supposedly* easier to make using savoury ingredients (Challenge) - common for Dutch pancakes
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Trying something new: All about Japanese pancakes:
How are they different? Named soufflé pancakes because they use a meringue batter (egg whites chilled and whipped before the yolk is then added)
-Described as: light and airy but also come as thin like European
-Can load with toppings, whatever they be
-Come in boxes and are slightly more expensive/can be hard to get from your local store
To learn more about different ways of cooking and serving pancakes, you can read more here: https://en.m.wikipedia.org/wiki/Pancake
-From K xx
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