Music to my ears...

Post by **Oscar Namechange** » Wed Sep 23, 2009 3:20 pm

Mr O has just said those magic words...

"Fancy some pancakes with lemon and sugar"?

:-4:-4:-4

Kathy Ellen · Post by **Kathy Ellen** » Wed Sep 23, 2009 4:09 pm

Oh man, oh man Oscar.....I'd love some pancakes with lemon and sugar:-4 Yummy. Can Pete cyber some over to the beach:D

CARLA · Post by **CARLA** » Wed Sep 23, 2009 4:10 pm

I understand pancakes but lemon and sugar??? Is that syrup? :-3

TenneseeGirl · Post by **TenneseeGirl** » Wed Sep 23, 2009 4:34 pm

CARLA;1245784 wrote: I understand pancakes but lemon and sugar??? Is that syrup? :-3

I am just as confused...

Post by **Oscar Namechange** » Wed Sep 23, 2009 4:37 pm

TenneseeGirl;1245799 wrote: I am just as confused... :wah:

BBC - Food - Recipes: Basic pancakes with sugar and lemon

Pancakes, lemon and sugar is a very British dish. And soooooooooooooo Yummy, you should try.

Sorry Kathy, I just ate them all. :sneaky:

Odie · Post by **Odie** » Wed Sep 23, 2009 6:52 pm

oscar;1245753 wrote: Mr O has just said those magic words...

"Fancy some pancakes with lemon and sugar"?

:-4:-4:-4

lemon and sugar?

never ever heard of that...

we use butter and pancake syrup here.

AussiePam · Post by **AussiePam** » Wed Sep 23, 2009 10:25 pm

Yum!!

Attached files

Post by **Oscar Namechange** » Thu Sep 24, 2009 3:01 am

AussiePam;1245844 wrote: Yum!! Yum Indeed my Little Koala... and Mr O makes the best batter for pancakes.

TenneseeGirl · Post by **TenneseeGirl** » Thu Sep 24, 2009 2:38 pm

AussiePam;1245844 wrote: Yum!!

Those look like crepes!

AussiePam · Post by **AussiePam** » Thu Sep 24, 2009 3:17 pm

Crepes. Yes. The European style pancakes are made of much thinner and lighter batter than the American ones which are more like what I'd call large pikelets. Don't get me wrong here - I'm not knocking the American style. A good stack of sweetened, buttermilk large pikelets slathered in good Canadian maple syrup with bacon on the side is a fantastic feast.

Crepes are not sweetened, but can be served dusted in sugar or icing sugar, with lemon on the side. Maybe fresh strawberries. Champagne. This is a classic.

I often fix savoury crepes - rolled up round scallops in light wine cream sauce or wild mushrooms or asparagus. A dash of melted swiss style cheese on top. With a salad - this is a good posh lunch.

Post by **Oscar Namechange** » Thu Sep 24, 2009 4:38 pm

AussiePam;1246059 wrote: I often fix savoury crepes - rolled up round scallops in light wine cream sauce or wild mushrooms or asparagus. A dash of melted swiss style cheese on top. With a salad - this is a good posh lunch. They sound good. Especially with scallops which I adore. I'm having a few peeps round in October. They'll love them.