The final skills test of Masterchef the Professionals heats is...pancakes.
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A chef has informed us that he’s never worked in pastry before. Is this pastry?
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Every short-order diner cook and every home cook in America is side-eyeing this.
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“It lacks flare.” It’s pancakes. There is no flare to be had.
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Chef 2 on this is a chef de partie, in his interview playing up fancy desserts and salmon dishes, and he’s about to make some pancakes.
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A second chef refers to this as pastry. I despair.
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So to get a decent pancake in this country, am I supposed to be walking into restaurants asking for drop scones?
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Replying to @seefryar
I think you have no choice but to make your own. It drives me slightly up the wall in Europe.
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Replying to @dorothyk98 @seefryar
buttermilk substitute in Sweden=https://en.wikipedia.org/wiki/Filmjölk
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Replying to @dorothyk98
I’m not even asking for buttermilk. I just want fluffy!
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It is so hard. The flour is different. I think you have to add extra baking powder. I have this problem when I bake in Europe. My cakes are deflated, dense messes if I use a US recipe and just convert.
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Replying to @dorothyk98
Oh that’s why “American pancakes” are always so stodgy.
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Replying to @seefryar
I think you can do it if you find a UK cook book that has a recipe that seems to match up. I expect it will tell you how to compensate to get the fluffiness with baking powder and other ingredients to address. Most American baking all-purpose is enriched.
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