Speaking of Wheat Cakes, Pancakes, Waffles, Griddle Cakes

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Yes, I guess we can call them European pancakes. lol. Not sure if there are countries here in Europe that do the American style.

I like my pancakes with butter (melting on the warm pancake), sugar and lemon juice.

A typical Dutch variety are poffertjes. A bit more like American pancakes but much smaller. They are made in a special "poffertjespan".

Or you can eat them at a "poffertjeskraam" a restaurant that is specialized in them. They are eaten with a big dollop of butter and lots of powdered sugar.



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Thin crepe like pancakes....

 

<span style="font-family: helvetica;">My Mom used to make them for my Dad that way.  We always liked the fluffier ones so she made those for us and the thinner ones for him.  I think she used Bisquick but I can't say for sure.  It's been a long time.</span>
 
"European" pancakes

The thinner pancakes "but not crepes" are traditional pancakes to Australians, too. Every Aussie's grandmother used to make thin pancakes with lemon and sugar, or with jam and cream.

Where I worked made both thin crepes (for wrapping blintzes, and for wrapping savoury fillings), and also made American style pancakes. No Aussie style pancakes though...The founders of the company spent some time in the USA and developed a taste for US style pancakes. When they returned, they started a restaurant to make them here. The place had a full menu, not just pancakes, most dishes had a pancake or crepe of some sort on the plate. Eg: fish fillet served on a potato and herb pancake.
 
Pancakes and waffles are something I rarely eat, unless I'm at someone else's house for breakfast. The last time I had pancakes was about three years ago when I went on a morning hike at a state park, and they served them and sausage with fresh made maple syrup (from trees in the park). They were quite good.

Cracker Barrel sells pancake mix that is claimed to be what they make theirs with. I've not had pancakes there for several years, but liked them fine. They seem to be very popular there, as I see people eating them even in the evening.

If you didn't like the variety of Krusteaz mix you tried, they have several others. In addition to Buttermilk, they have Buckwheat, Country-style Buttermilk, Country-style multigrain, Honey Wheat, Multigrain, Protein Buttermilk, Southern-style Buttermilk, and Sweet Cream. They come in 5 lb. boxes. If I decide to make some, I think I'd like the Southern-style Buttermilk.
 
No, not really...

But sounds like a great idea, and I have mostly all my pics of everything I'd made--though when my iPad refuses to take more I have to count on what I posted here (and Facebook) so I would to know more!

-- Dave
 
My morning starts with a cup of tea and pancakes with natural honey. It is a breakfast of champions. Recipe follows below, including how to make your own wheat flour.
I have learned that even if you are trying to eat healthy food, natural honey does not count as an "organic" or "healthy" ingredient. Many times, the store-bought honey has been processed and adulterated with artificial sweeteners, flavors and colors. Natural honey is made by bees that eat the nectar of different flowers, which actually gives the honey its very own distinct flavor.
So choose your honey wisely and there is nothing better than having homemade wheat flour and natural honey from your own yard, but if you don't have this possibility you can buy it here (https://ahoney.com)
 

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