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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Replying to @seefryar
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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Replying to @dorothyk98 @seefryar
European flour is more finely milled or something and is not enriched, nor has the extra baking powder umphhhh. We've been doing this here on weekends. https://www.seriouseats.com/recipes/2010/06/light-and-fluffy-pancakes-recipe.html …
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Replying to @dorothyk98
I’ve been buying boxes of overpriced mix to get my pancake needs met, but this is good to know generally.
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You might try this, but also do whipped egg whites as the serious eats suggests. https://www.bbcgoodfood.com/recipes/american-pancakes …
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