About the Recipe of the pancake

[化花六郎]

Do I need to add some baking powder?
I have never made pancakes before.

¿Necesito añadir un poco polvo de levadura?

[Kunovega]

Technically they are crepes (too thin to be pancakes), not sure why he calls them pancakes in game.

And that's one of the main differences between them. Pancakes rise and are thicker, they use baking powder. Crepes don't use baking powder and are made thin so you can roll them.

Pancake recipe:
https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

Crepe recipe:
https://www.allrecipes.com/recipe/16383/basic-crepes/

Either can be adjusted to add additional flavors (coco powder for chocolate crepes, etc). I usually add a touch of cinnamon and vanilla.

[An Easy Target]

Crepes are, in fact, a type of pancake. A "pancake" is any cake, cooked in a pan.

Anyway, I just tried the recipe today. I wouldn't give the result to most prisoners. Whatever Helltaker does to make it work, I'll eagerly welcome discovering.

[Kunovega]

Originally posted by An Easy Target:

Crepes are, in fact, a type of pancake. A "pancake" is any cake, cooked in a pan.

Anyway, I just tried the recipe today. I wouldn't give the result to most prisoners. Whatever Helltaker does to make it work, I'll eagerly welcome discovering.

Crepes are not cakes. Cakes have a leavening agent such as baking soda that is intentionally not used for crepes. A pancake is a cake in a pan (instead of baked) while a crepe deliberately leaves out the ingredients that would allow it to rise and form into a cake.

https://www.lifesavvy.com/14567/whats-the-difference-between-crepes-and-pancakes/

If you use a leavening agent to make it rise, it's a cake, if you leave it out it's a crepe.

There's a lot of things you can make with similar ingredients, change one ingredient or adjust the ratios and you end up with something else. Skip the eggs and adjust your flour ratio and you've made a flour tortilla, unless you think soft tacos are also cakes in a pan. Skip the flour and use more eggs you've got an omelet, also not a cake.

[化花六郎]

Thanks.I have tried to make a pancake by the DLC recipe.Actually,Nutella chocolate cream is so sweet.Is there any brands that sells black chocolate cream?

[Kunovega]

Originally posted by Doggy戰士:

Thanks.I have tried to make a pancake by the DLC recipe.Actually,Nutella chocolate cream is so sweet.Is there any brands that sells black chocolate cream?

You could use less of it, but yea there's other brands with similar products

https://www.cookinglight.com/eating-smart/what-to-know-about-nutella

Or you can easily make your own, nut butters and spreads are pretty simple to learn and can be personalized to your tastes

Nutella is just a hazel nut butter with cocopowder and sugar. It's not that different from making peanut butter or other spreads.

[化花六郎]

Originally posted by Kunovega:

Originally posted by Doggy戰士:

Thanks.I have tried to make a pancake by the DLC recipe.Actually,Nutella chocolate cream is so sweet.Is there any brands that sells black chocolate cream?

You could use less of it, but yea there's other brands with similar products

https://www.cookinglight.com/eating-smart/what-to-know-about-nutella

Or you can easily make your own, nut butters and spreads are pretty simple to learn and can be personalized to your tastes

Nutella is just a hazel nut butter with cocopowder and sugar. It's not that different from making peanut butter or other spreads.

Really appreciate your help.I guess I cooked it successfully.It tastes delicious~Muchas gracias.

[(SAS)soldier-hun]

If you want salty pancakes fill it with bacon, sour cream and fried onions and cheese on top, its the best. Also I usually add a bit of salt to the recipe and use bubbly water instead of regular one.
Also I dont get the dispute about considering the recipe not pancake, for me the weird fluffy disc ones with maple syrup are the weird non-pancakes. Guess its a cultural thing

[linutika]

Originally posted by Kunovega:

Technically they are crepes (too thin to be pancakes), not sure why he calls them pancakes in game.

And that's one of the main differences between them. Pancakes rise and are thicker, they use baking powder. Crepes don't use baking powder and are made thin so you can roll them.

Pancake recipe:
https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

Crepe recipe:
https://www.allrecipes.com/recipe/16383/basic-crepes/

Either can be adjusted to add additional flavors (coco powder for chocolate crepes, etc). I usually add a touch of cinnamon and vanilla.

They're called pancakes in the game, because that's what we call pancakes in Poland

[Ostross]

Originally posted by Kunovega:

Technically they are crepes (too thin to be pancakes), not sure why he calls them pancakes in game.

And that's one of the main differences between them. Pancakes rise and are thicker, they use baking powder. Crepes don't use baking powder and are made thin so you can roll them.

Pancake recipe:
https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

Crepe recipe:
https://www.allrecipes.com/recipe/16383/basic-crepes/

Either can be adjusted to add additional flavors (coco powder for chocolate crepes, etc). I usually add a touch of cinnamon and vanilla.

He probably calls them pancakes because he's a Slav and most Slavs (that I know of) don't have a specific term to differentiate between crepes and pancakes (other than calling pancakes 'American crepes').

[onitake]

Let's get some facts straight here...

First: A cake does not need a leavening agent. In fact, the oldest form of cakes were actually more like flat bread than than what is considered a "cake" today. And you can even prepare a sponge cake without baking powder.

Second: Pancake is a generic term for a flat cake usually prepared in a frying pan, not just the US variant. In fact, many languages have a term for a local variety that literally means the same thing as "pancake".

Third: "Slav" pancakes would probably be "bliny", but these are different from Polish "naleshniki". I've never had naleshniki myself, but judging from the recipe, they're more closely related to crêpes or palacinka (common in Czechia, Austria and many other places), though the filling may be different.

[Kunovega]

Originally posted by onitake:

Let's get some facts straight here...

First: A cake does not need a leavening agent. In fact, the oldest form of cakes were actually more like flat bread than than what is considered a "cake" today.

Derived from and yet still distinctly different. If they were the same thing you wouldn't call them something else. Adding and changing the recipe and deriving from one thing into another creates.... a new thing.

Flatbreads have more in common with tortilla and pizza dough and those aren't cakes either.

I mean, why do we even have different categories of bread? I mean what's the disctinction between "bread" and flat bread? Do you know? (because I do)

The simple fact that one derives from the other means something was changed and... now it's something else.

We might as well be debating drink recipes, do you know how many hundreds of drinks are distinctly different by just 1 ingredient changed off a core concept?

And you can even prepare a sponge cake without baking powder.

A 4 ingredient sponge cake is:
eggs, flour, sugar, baking powder

You don't end up with a sponge unless you use a leavening agent

If all you used is (the first 3 ingredients) eggs, flour and sugar you just made a sugar cookie, not a cake. It's literally a 1 ingredient addition from a cookie into a cake.

Second: Pancake is a generic term for a flat cake usually prepared in a frying pan, not just the US variant. In fact, many languages have a term for a local variety that literally means the same thing as "pancake".

Traditional cakes are baked, pancakes are a cake-in-a-pan but to be a cake still requires a cake consistency or it isn't cake. The same ingredients without leavening agents either end up as cookies, crepes or a few other variations.

Third: "Slav" pancakes would probably be "bliny", but these are different from Polish "naleshniki". I've never had naleshniki myself, but judging from the recipe, they're more closely related to crêpes or palacinka (common in Czechia, Austria and many other places)

Bliny are made with yeast which is a leavening agent, that's what makes a Bliny a pancake instead of a crepe. Nalesniki are polish crepes, they have no leavening agent. Even in polish these are two different things.

I never said all cakes have only baking powder, I said leavening agent. Yeast, baking powder and baking soda are the most common.

though the filling may be different.

I'm not debating toppings or fillings at all, those are as infinite as your imagination no matter what you happen to be adding them to


---------------------------

I know your next response, you're going to tell me you can make a sponge cake without baking powder. True, but you whip in air to create a foam as a leavening agent.

Or you're going to point at a cheesecake and tell me it has no leavening agent. True, but in culinary terms a cheesecake is actually a custard pie, it's named wrong. It's an ongoing joke in any culinary school.

Things can get named wrong, especially in translation. But there's still accurate definitions for things if you bother to look them up.

We could also discuss the entire range of pastries, custards and pies if you need.... From the way you approached this it sounds like you would name a pie shell a "cake" along with most other pastry....

But stuff has different names for a reason... but whatever...

[onitake]

Not gonna respond to all that, but yes, you were right and I was gonna point out that the fluffy texture of sponge cake is mostly thanks to the whipped egg. Look it up, you can find plenty of recipes that don't use baking powder.

[Kunovega]

Originally posted by onitake:

Not gonna respond to all that, but yes, you were right and I was gonna point out that the fluffy texture of sponge cake is mostly thanks to the whipped egg. Look it up, you can find plenty of recipes that don't use baking powder.

Whipped air = leavening agent

Like I said, it's the leavening agent that defines it

Yeast for example creates your air through digestion and gas expulsion (yeast farts as the yeast digests carbs)

[linutika]

Originally posted by Kunovega:

Originally posted by onitake:

Let's get some facts straight here...

First: A cake does not need a leavening agent. In fact, the oldest form of cakes were actually more like flat bread than than what is considered a "cake" today.

Derived from and yet still distinctly different. If they were the same thing you wouldn't call them something else. Adding and changing the recipe and deriving from one thing into another creates.... a new thing.

Flatbreads have more in common with tortilla and pizza dough and those aren't cakes either.

I mean, why do we even have different categories of bread? I mean what's the disctinction between "bread" and flat bread? Do you know? (because I do)

The simple fact that one derives from the other means something was changed and... now it's something else.

We might as well be debating drink recipes, do you know how many hundreds of drinks are distinctly different by just 1 ingredient changed off a core concept?

And you can even prepare a sponge cake without baking powder.

A 4 ingredient sponge cake is:
eggs, flour, sugar, baking powder

You don't end up with a sponge unless you use a leavening agent

If all you used is (the first 3 ingredients) eggs, flour and sugar you just made a sugar cookie, not a cake. It's literally a 1 ingredient addition from a cookie into a cake.

Second: Pancake is a generic term for a flat cake usually prepared in a frying pan, not just the US variant. In fact, many languages have a term for a local variety that literally means the same thing as "pancake".

Traditional cakes are baked, pancakes are a cake-in-a-pan but to be a cake still requires a cake consistency or it isn't cake. The same ingredients without leavening agents either end up as cookies, crepes or a few other variations.

Third: "Slav" pancakes would probably be "bliny", but these are different from Polish "naleshniki". I've never had naleshniki myself, but judging from the recipe, they're more closely related to crêpes or palacinka (common in Czechia, Austria and many other places)

Bliny are made with yeast which is a leavening agent, that's what makes a Bliny a pancake instead of a crepe. Nalesniki are polish crepes, they have no leavening agent. Even in polish these are two different things.

I never said all cakes have only baking powder, I said leavening agent. Yeast, baking powder and baking soda are the most common.

though the filling may be different.

I'm not debating toppings or fillings at all, those are as infinite as your imagination no matter what you happen to be adding them to


---------------------------

I know your next response, you're going to tell me you can make a sponge cake without baking powder. True, but you whip in air to create a foam as a leavening agent.

Or you're going to point at a cheesecake and tell me it has no leavening agent. True, but in culinary terms a cheesecake is actually a custard pie, it's named wrong. It's an ongoing joke in any culinary school.

Things can get named wrong, especially in translation. But there's still accurate definitions for things if you bother to look them up.

We could also discuss the entire range of pastries, custards and pies if you need.... From the way you approached this it sounds like you would name a pie shell a "cake" along with most other pastry....

But stuff has different names for a reason... but whatever...

Nobody calls naleśniki "crepes" in Poland. Neither do we have any distinction between bliny and naleśniki. They're all just pancakes to us.
In most European countries, a pancake is flat - what in America you call a crepe.

[Kunovega]

Originally posted by KoobTeraz:

In most European countries, a pancake is flat - what in America you call a crepe.

The non rising (thin) "Crepe" is French

Fluffy (not thin) Pancakes are Dutch

Both are "flat" but that's not what was being discussed. The issue is the difference between one being thin and the other being fluffy (leavening creating a cake density)

Neither was defined by America

If Europeans do not know the history of their own food or fail at correct translations, that's not my fault

Originally posted by KoobTeraz:

Nobody calls naleśniki "crepes" in Poland. Neither do we have any distinction between bliny and naleśniki. They're all just pancakes to us.

It's not my fault that you have no culinary training or fail to know the history of your own food culture. Try actually looking up the history of these two recipes.

My mother and her side of the family were all Polish.

The mishmash of modern Euro culture is failing hard at maintaining traditions or identity. As more languages blend together younger people are failing to grasp the etymology of the words they use or the meanings behind them.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat

It's just that simple

Leavening agent = pancake
No leavening agent = crepe

Everything else can be the same. And the origins don't have anything to do with America, both are European creations

Crepe isn't even an English/American word, it's French.

https://www.chowhound.com/food-news/176459/what-is-the-difference-between-crepes-and-pancakes/

Now if you wanted to debate style of pancake.. sure, American pancakes tend to be slightly thicker than European ones, but that's just extra leavening agent. There can be many different thickness to pancakes; but if you leave out the leavening agent, it's a crepe.