APPLE PANCAKES Recipe
Apple Pancakes Recipe is presented in today's video. Pancakes are known pretty much all around the world and depending on country, region, specifications and ingredients they are known under many unusual names. Just to name the few: pancake, crumpet, pikelets, hotcake, griddlecake, flapjack, crêpe, injera, budenaa, canjeero, plate cookies, okonomiyaki, oyaki, jeon, pajeon, bindaetteok, kimchijeon, hotteok, dosa, appam, neer dosa, uttapam, malpuas, chataamari, rishiki, panekuk, sera, biburgo, dadar gulung, kue ape, kue apem, kue cubit, kue cucur, kue terang bulan, laklak, murtabak, pannenkoek, poffertjes, roti canai, roti jala, lempeng kelapa, bein mont, salukara, panyalam, palatschinke, palačinka, palacinka, kaiserschmarrn, clătită, palačinka, placenta, blini, mlynci, blintzes, oladyi, oladky, Æbleskiver, plättar, lettu, lätty, räiskäle, ohukainen, pannukakku, Ålandspannkaka, crespella, scrippella, pizzele, brigidini, galette, farinata, Pfannkuchen, Eierkuchen, Apfelküchle, Kaiserschmarrn, flädle, drop scones, crempog, ffroes, tiganites, palacsinta, pönnukaka, lumma, skonsa, pannenkoeken, poffertjes, spekdik, naleśniki, racuchy, frixuelos, filloas, pannkakor, plättar, ugnspannkaka, fläskpannkaka, raggmunk, rårakor, äggakaka, skånsk äggakaka, chorreadas, panqueques, bannock, johnnycake, jonnycake, johnny cake, journey cake, Johnny Bread, yaniqueques, yanikeke, toutons, blinis, cachapas...
Phew! Was that enough or do you want more? :)
A pancake (or hotcake, griddlecake, or flapjack, not to be confused with oat bar flapjacks) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savory—can also be used.
When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae.
Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a breakfast food and serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when, historically, perishable ingredients had to be used up before the fasting period of Lent.
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
Recipe:
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.