Hey Beryl! Giuli here! So glad you enjoyed our panquecas de carne! Your description was spot on, it’s something that tastes like you’ve had it before but it’s also different And also: my mom complimented the look of your pancakes, they were SO BEAUTIFUL! Thanks for letting me share it 💛
Oi, Giuli! Thanx for sharing this comforting and so homy brazilian recipe. my family always have panquecas de carne for lunch! We love it. And I agree, Beryl's panquecas are very beautiful!
my mom also makes "panquecas de carne" which in Uruguay its "canelones de carne" with bechamel on top i guess its more an Italian recipie hack lol .Now i Don't eat them because i keep kosher but you can fill it also with spinach,corn and everything you like.And for dessert with dulce de leche or apple with caramel 😋
It's so amazing how the same dish has different recipes in the same country. In my family, we don't use baking powder or oil. I didn't see Beryl putting milk although it is on the list. So milk and much more eggs and sauce when it goes to the oven.
If someone doesn’t want to show their face, it’s perfectly fine. Just hearing them share their favorite food and the memories associated with it makes me happy. I’m learning so much about different cultures and their foods. Too bad I work multiple jobs and cooking isn’t something I have time for at the moment.
I don't think I even noticed we weren't seeing her face as she was talking. I would rather learn about a new food from someone who doesn't want to be seen than to miss out on a new recipe!
I appreciate Deena staying true to herself and Beryl for still including her in the video. I don't think we need to see someone's face to connect with them or their story. Thanks Beryl for being inclusive and open to new ideas. Ramadan Mubarak!
Agreed! I was just about to comment to say exactly this. I think knowing it's an option might open up the door for others who maybe don't want to be on camera, so I think it's great.
Respect to our Palestinian friend who wasn’t comfortable sharing her face on the internet, but was still open to sharing her cuisine! I think we’re very lucky that she participated and we were able to learn about a traditional dish from her culture. ❤️
I love that Deena didn't show her face, and I have a feeling it will make even more people feel comfortable getting involved with these videos knowing there isn't any pressure to show their face to everyone watching :)
If "audio only" as an option means that more people will feel comfortable sharing their recipes, their stories, their cultures, I'm all for it :) obviously video helps convey a personal love for the dish, but I thought this worked well!
I find the dispute between pancakes and crepes interesting. Where I’m from ‘crepes’ are just understood as pancakes. The thick fluffy pancakes are usually referred to as ‘American’ pancakes. But it’s pretty standard that pancakes are just the thin kinds that you can fold.
Yes! Where are you from? 🙂 It’s definitely very interesting, and I think that “American pancakes” are really just that, an American thing hahaha and I’m realizing more and more that the only reason there’s a “dispute” is bc of the American definition. But the rest of the world seems to be more on the same definition. USA always trying to be different 😂 lmao but it’s so important to learn about different cultures bc unfortunately here in the states there’s an air of “this is the way it should be,” but little do we realize we are actually the outlier a lot of the time. 🤍
I'm from Germany and I agree. There are "pancakes" which include crêpes because they are a kind of pancakes and there are "American pancakes" that are a bit bigger. Just like "American pizza".
My husband is Brazilian and the first time I made him enchiladas he was like "omg these are just like our pancakes!" and then he made me Brazilian pancake and I am am a true convert to savory pancakes.
I like that you respect the cultures not only with food but with their comfort level in sharing. I didn't even notice that she wasn't shown until you mentioned it. I love listening to the stories and watching you make it as well as seeing you try the food. Thanks for bringing us on this journey with you.
I think it’s fantastic to include audio only clips from people that are camera shy or perhaps culturally it’s not seen in a good light for them to do so. Loved this video!!
I love that Deena didnt want to be on the internet. There have been times I wanted to submit recipes to you, but didnt because I was not comfortable being on camera. Good on you, Deena! Wonderful recipe!
It's no problem if someone doesn't want to show their face! The thing is they're being kind enough to share their personal recipes, which are very meaningful to them - so in the end that's all that counts! : )
There is a German version of crepes in broth too. The difference is, that the crepes are cut in stripes. It's called Flädlesuppe and it's a classical dish to eat after skiing.
It’s a childhood staple for me. My mom made it, both my grandmas made it. My Swabian family calls it Flädlesuppe my Bavarian family refers to it as Pfannkuchensuppe but my friends anywhere more northern than Frankfurt never had it except for when they went to more southern regions…
@@Flareontoast I'm a born and raised northern German, but my mum is from Friedrichshafen and I only know it from her side of the family as Flädlesuppe. Never heard about it as a northern German dish, but could be totally a thing and would probably called Pfannkuchenschnippelsuppe :D
Thank you for sharing the Palestinian pancake recipe, what a treat! more Palestinian recipes please ☺️ I loved this video, it came up as an ad and I watched all the way through!
Agreed. Here in the UK a pancake is just made with the same ingredients as a crepe, but with a thicker batter, hence a thicker pancake - no raising agent needed. Also turning the pancake? Just flip them over using the pan! No other tool needed :-)
As much as I love seeing everyone's beautiful and unique faces, being agoraphobic I understand not wanting to be seen by thousands of people online. I think sharing the recipes is what is most important to the video and whatever makes people most comfortable is fine with me.
I appreciate that you included Dina despite her not wanting to appear on camera. I didn't even notice the difference until you mentioned it. Still very much enjoyed her contribution even without a face.
Yeah in Sweden we have always made the most common pancakes here, "pannkakor", without any raising agent. And then "amerikanska pannkakor" if you make them with baking powder like in the US.
I've always wanted to see someone try allllll the tiny pancakes side by side. Dutch poffertjes, Russian blinis, Danish aebleskivers, drop scones - I feel like there are so many cultures with tiny pancakes of their own. As everyone has already mentioned, pancakes with a leavening agent are usually called 'American pancakes' elsewhere in the world, and the majority of pancakes are the large, flat and unleavened kind. Dutch and British pancakes are definitely thicker than crepes, but the ingredients are the same.
Except blinis are not tiny...they're not crepe like either..crepes are very thin, while blini are thicker, still thinner than the us fluffy ones, but blini are big and wide lol
@@izabelezyleify then maybe not those. I've only seen them in my own (white, western) context where they tend towards the small side. But we do love to misinterpret stuff! British pancakes are not thin like crepes either - but it was my understanding that blinis have a leavening agent, or at least used to historically use yeast for fluffiness - as did poffertjes. But perhaps they don't anymore.
I love "pancakes" too. However you define them, whatever form they take, I'm yet to find a "pancake" style that I don't like. Whether they're French style crepes, or fat fluffy American diner style pancakes, sweet, savoury, whatever. Gimme the damn things. When I lived in Sydney, I went often to the Oktoberfest put on by the German-Austrian Society. Kartoffelpuffer is one of the best things I've ever eaten. (One of my mother's friends is Dutch, so I've also had poffertjies and a few other Dutch foods. I swear stroopwafels are made with the tears of angels.)
@@Luubelaar yep! All frickin' delicious and different in their own ways. The Netherlands is known internationally as a place that does pancakes well, but maybe the most famous 'dutch' pancake, the Dutch baby, is not something anyone dutch would recognise. The most common 'ordinary' pancake here is made with apple rings and bacon! Stroopwafels are the greatest, of course :)
I think it is perfectly fine to not want to be shown on the internet. She still shared a delicious looking recipe that I look forward to trying. Some people are camera shy for many different reasons and respecting that is how we show respect and friendship to everyone.
I think it's completely fine if someone wants to maintain their privacy. Thank you so much for respecting that Beryl. I am Bangladeshi and alot of times I wanted to share recipes from my culture but refrained from doing it because I wasn't comfortable in having a video with my face on it. I love how diverse this community is and I really want to increase it by showing some from our side as well. Best Wishes 🙂
Panqueca de carne is something so commom in my family that I would never think that someone did not know this dish. I love when we have Brazilian dishes in Beryl's videos!
@@biacampolim1225 in Italy it is called "ragù". And we have various kind of ragù, one of them is alla bolognese. But is a very precise recipe, not only a generic ground meat sauce.
I'm 100% in support of people not sharing their faces, or even voices (you could read their description in the voiceover), if they don't want to. These all look amazing. I want to try them all, but that one with the broth is extra intriguing.
Honestly I really love how you respected her wishes, I personally don't mind whether or not they show their faces, as long as their comfortable. I feel it's a win for all coz we are more likely to be able to learn from even more cultures this way 🤩
Funny fact, in Brazil the silicone spatula is also called "pão duro" that is a way we call people who dont like to spend money, because the spatula helps of not leave waste on the pan.
I love seeing the people describe their food, because it connects me to them and the recipe, but if someone has something to share and isn't comfortable being on camera...please don't hesitate to include them! Thank you, Deena! Your pancakes looked delicious.
I'm Brazilian but my mom's family is Hungarian and the best tasting pancake dish I ever had was a crepe cake called Csúsztatott palacsinta (slipped pancakes) which is basically a heap of crepes with something delicious between the crepe layers such as chocolate cream or jam or honey and grated lemon peel or any other sweet filling you want to use (japanese sweet bean paste comes to mind, yum). You can also dye the pancakes with different food coloring colors to make it a rainbow pancake cake. I also like American fluffy pancakes with bits of fruit in the batter, but as a special treat you can't beat crepe cakes, they're extremely versatile, especially because you can adapt the size for a couple people (which is what I do, I just make a lot of small crepes and stick the filling in the middle and voilà, special breakfast for two).
Your comment explains a lot of what happens in my family too. Brazilian Hungarian descent here too and my infancy is filled with memories of Hungarian pancakes, even though I didn’t know they were Hungarian. Thanks for sharing! ❤️
Never thought of roti jala as a pancake but it’s so so so good with a saucy curry and it’s the first Malay food that I didn’t mess up cooking! 👩🍳🇲🇾🇲🇾 love Malaysia 💚
Thank you for finally featuring a Palestinian recipe. I'd love to try out the recipe! (And I think it is so cool and respectful that you respected her privacy). Thank you Dina for sharing!
There's an Italian version of the Bazilian oven baked meat pancake called Crespelle. More often filled with spinach and ricotta but meat is possible, too.
Oh, if you're interested in savoury pancakes you should totally try krokiety! They're crêpes stuffed with mushrooms and sauerkraut, breaded and fried in oil. They are delicious by themselves, but the favourite way to eat them is with borsch
Oh yes krokiety! But never had them with sauerkraut just with meat or mushrooms. Tho without barszcz czerwony (red borsch) they feel so sad and lonely. They remind me of every single Christmas celebration at school haha
For Makla, the white cheese she mentioned is called Nabulsi. It's a soft brined cheese. It lends that extra fat and creaminess you were looking for. Plus the Za'atar sticks to the cheese better
I really appreciate you being inclusive of people who can't/ dont want to share their faces, but want to share their culture. I know it's different than what you usually do but honestly it didn't make a difference, it was still great to see a new recipe and hear someone tell their story.
During summer, when the chard and corn is abundant and sweet, I make savory chard and corn pancakes for dinner. A little goat cheese and chive on top, it's lovely!
Adding some further support for the off-camera narration! It's really challenging to set boundaries for privacy online. Thank you for making Deena's story and recipe accessible while respecting her wishes, Beryl!
Roti kirai/roti jala is one of my favourites! Usually i eat it with a more saucier curry. My family also eats it with a pandan custard for a sweet option and it is absolutely to die for!! Glad you enjoyed it!
When I was growing up, both utensils that you showed were called spatulas, although when we were using them we used “pancake turner” and “scraper” to differentiate the two. I must say that for things like eggs we used the spatula that you showed on the right, and a slotted spatula for things like pancakes or meat patties.
Yea, I think „pancake week“ needs to be implemented in our household! All of these dishes look (and sound) delicious. And I absolutely don‘t mind not seeing a face. I‘m always happy too see the people, who share their recipes - and their passion for the dishes, but I can absolutely understand not wanting your face on the internet 💜
Beryl, reading the comments on your videos is helping to restore my faith in humanity. Your viewers are so lovely, inclusive, warm, and welcoming. Makes my heart smile.
The pancake recipe that comes to mind is one I haven't had in a long time - it's buckwheat pancakes served with a mushroom sauce made of mushrooms, onions, french onion soup mix powder, thickening, and sour cream. Fry the onions and mushrooms, mix the soup mix in water with cornflour to make a slurry. Pour soup slurry in the pan with the veg and stir until thick, turn down the temp so it's not bubbling and add sour cream, serve spooned over the pancakes. I would note, the pancakes are probably only partly buckwheat, and part self-raising (or all-purpose with leaveners added).
Spatula - I think of both of those shown implements as spatulas, but only the black one on the right is an "egg flip" - that is a spatula for frying. The red one is a baking spatula, for pushing around batter while mixing.
Of course it's okay for people not to show their face! There might any number of reasons why someone is uncomfortable being on camera, but still want to contribute to this wonderful community. And I really appreciated the first Palestinian recipe!
I too have thought of sharing but didn’t want to share my face so I understand where she’s coming from. She’s had the courage to share where I haven’t.
Similar to the Brazilian pancake, my mother uses the sour whey water from homemade yogurt and adds it to all purpose flour and rice flour to make a sort of dosa accompanied by TOMATO pickle...
appam and stew (south indian) is my favourite pancake dish! its not that well known as dosa and uttapam (also south indian pancake dishes) but it is soo good and it is vegan and gluten free!
Definitely agree, Appam is a very underrated dish! I’m from coastal Karnataka and here we get a really tasty green masala (curry) which pairs really good with Appam. ( I’m not sure if the curry has a specific name to it)
If you don’t have a tool to make roti kirai/roti jala, you can always use a squeezable sauce bottle. You can source for these bottles with one nozzle or up to 4 nozzles. However, if you can’t find these types of bottles, just reuse whatever squeezable sauce bottle you have at home such as Heinz’s tomato sauce bottle, kewpie bottle, etc… They work just fine.
Hey Beryl, I just wanted to say how nice this community you've built is. I'm recovering from Covid (day 3) and it's nice to have a wholesome distraction. We seem to be able to make genuine connections to people all over the world. And I like it.
If you're not already aware, I can also recommend EmmyMade and About To Eat (Both of whom I think Beryl should be friends with, hahaha). Emmy's content is very wholesome, and kind of intersects with history and anthropology in a fascinating way. She has quite the vocabulary for describing tastes, and even if she doesn't like something, finds a kind way to say so. With About to Eat, they're a group of friends who just love to share what they make. Sometimes they use things in unexpected ways. I wish you well in your recovery!
I'm glad you included her, we don't need to see her face to appreciate her recipe... I think the one that stood out the most is the Italian one which I think I'll try. I grew up in France so I've some gallettes, I also really like them.
For the Brazilian panquecas, next time you want to make it, not only try putting some bechamel sauce over it as well, but also using a ricotta & spinach paste as a filling, it tastes really good!
More than happy for someone not to share their face. We had her words and recipe and that was just fabulous. Interesting and diverse episode. Thank you Beryl. 🙂
That was very kind and understanding of you on still putting Deena's video even without her being seen. I absolutely love your channel ! Your enthusiasm and energy! I could go on and on!
Completely okay with anyone who has an interesting recipe but is not comfy putting their face on cam! I'm glad Dina(sp?) shared her recipe and it made the video!
If you do another episode with pancakes, it would be cool to see some Korean jeon. They're typically savory pancakes made with all sorts of stuff. Kimchi, green onion, the list goes on and on! If I could offer my 2 cents about spatulas, perhaps you would have more success flipping pancakes/crepes with a fish spatula?
Your channel makes me so happy. I love the way people all over the world can come together here, are proud to share their culture and traditions and the way we are all so eager to learn about them. And I saw nothing but support for Deena for not wishing to show her face. Who hasn't had the fire alarm go off while they are cooking?
Ahhhh! Roti Kirai! I am so searching for that at the Ramadhan bazaar when it opens. With chicken curry and sambal tumis ikan bilis, this is one of my favourite snacks. Roti Kirai has another known name, roti jala or net bread, which references the netting pattern of the pancake. It’s one of the fastest selling breakfast items at any Nasi Padang stall that sells it here in Singapore. Edit: I totally forgot that there is a tool that is specifically used for roti kirai. It’s a cup with multiple small funnels at the bottom.
U have the rubber spatula used to clean the sides of bowls. The hard spatula used for cooking & serving. Also the wooden spatula used for mixing & cooking. I'm sure their more I've not heard or have forgotten.
I absolutely support a person's right to privacy while also being able to participate and share their culture and recipes! Having this as an option may even open the floodgates to more participants!
13:11 As a Malaysian I'm worried seeing this tool... over here we have a ladle the shape of party cup with 5 holes that the Roti Jala "pan cake" mix will drip down the pan (oh yeah that one 15:04) and it was what? less than RM10 i guess (RM10 is less then 3 Dollars). Usually i eat with thick curry and a favorited dish growing up. P.S. you can poke 3 - 5 holes with 3cm diameter on a paper/party cup 🥤 if you don't have the ladle. if you gonna punch a hole on plastic cap in 15:26 then burn a screwdriver and the heat can puncture the plastic cap easy.
Oh wow, I am so glad to have discovered this corner of the internet because it feels like such a safe, inclusive and wholesome place. I think it says a lot about you as a person for you to create such videos which champions peoples different cultures. We need more people like you in the world. 💛 Also, it was beautiful to see Palestine 🇵🇸 being featured. Sending lots of love 💛💛💛
In Australia our default pancake is the fluffy American style. The thin kind we would refer to as crepes and they’re less common but we still consider them part of the broader pancake family. Almost every cafe will have some kind of stacked fluffy pancakes with indulgent toppings on the menu.
You should check out ployes! They’re a French-Acadian buckwheat pancake that are pretty hyper regional to parts of northern Maine and southeastern New Brunswick. I think a common comparison for them are crêpes, because of the Franco origins, but I find them to be more similar to something like injera. They’re usually eaten with cretons, which is a pork spread made by simmering fatty pork bits and spices for many hours until it reduces and congeals
You really did justice towards the roti kirai/roti jala, the fact that you don't have the proper tool to do it. It's great! To be able to use anything that you have available in the kitchen, just proves that you are a good, creative cook.
@@Cat-sw3jn UK not so much in Scotland the pancake is more like the American style pancake, it is also called a drop scone or griddle cake. But growing up in England the pancake was more a kin to a crepe but definitely different and the Scottish one was a Scotch Pancake. (Don't get me started on the subject of crumpets and pikelets!)
I'm excited to try the Brazilian pancakes. Your presentation looked absolutely delicious. I visited Brazil and studied portuguese and have never heard of this dish. Thanks for sharing 👍 😊 👩🍳
her presentation is exactly like my mom does it I love it. I love the shredded chicken with catupiry too. (Catupiry or requeijão is kinda like a Brazilian cream cheese but is different)
Oh goooshhh I've only seen the Italian ones made by my mom.. never eaten them in any other house or restaurant (and I'm Italian, living in Italy). So heartwarming to see them on your channel ❤️
For the Panquecas de Carne, sometimes we put bechamel/cream sauce as well. In my family, we drenched it on tomato sauce and use chicken as the filling. Highly recommended.
I'm sure you've got lots of viewers who would love to share their recipes but hold back because they don't want their faces on the internet. You should make it known that this can be an option and maybe even more recipes will come flying in :D
You can also add Catupiry with the meat in the panquecas de carne. The result is just creamy perfection. I highly recommend!! Lots of love from Brasil 🤍
Hi Beryl! It is so heartwarming for you to try on Roti Kirai! Some of us even tried using other food colourings like pink or green or blue and replace the turmeric. We add, a pinch of salt. And then, as for me, I eat roti kirai with Curry Gravy, with potato and chicken bits. Some will make Durian gravy to be the dip. Yummmm.. 😋
Earlier this year, I demonstrated a technique for blocking a stranded colorwork handknit by whacking it with a wooden spoon, and someone said, "Oh, a spoon shaped spurtle!" After much research, I discovered two kinds of spurtles: a cylindrical one for stirring "porridge," and one that I would call a wooden spatula. In the US, we use "spatula" as a generic term for a utensil with a flat, rectangularish business end. Spatula on its own (with no adjective in front of it) is a pancake turner-style spatula. Rubber spatula is what you'd use to scrape a bowl. And a wooden spatula is apparently a type of spurtle. They're all spatulas, and if you don't indicate which type you're using, it's generally understood by the context.
It was so interesting to me that you felt like these pancakes were something new and unusual, when to me they are such a basic, well-known food. I always felt that the thick pancakes with leavening agent were an american thing. The thinner pancakes - or what I would call regular pancakes - are different from crepes, still. Crepes to me are even thinner and the process of making them is quite different afaik. A regular pancake that I grew up with is just some thin batter poured into a hot pan. And they usually turn out a bit thicker than a crepe. At least if I make them. 😉 In my german/hungarian family we always fill our pancakes and roll them up. Savoury or sweet, they are great. Oh and if you practice flipping them in the air, you won't need a spatula. It's not as hard as it looks. Thanks for this video and for including Deena's recipe. It will make some more people consider sending recipes if they know that they don't have to put their face on the internet for it.
In German, we don't have seperate words for batter and dough... I'd say the difference is that breads are usually used as a vehicle for other foods after cooking while pancakes are usually the center of the meal.
roti kirai is the Singaporean name for roti jala which is the Malaysian name for the same dish. it is a Malay dish, sometimes we use pandan leaf to spread the oil on the pan before spreading the lacey mixture.
On the spatula question, there are different kinds. The flipper is the one with the long handle and flat surface typically used to flip things on the frying pan or grill. The spreader is used to spread things like icing or even out surfaces such as a spreads or butter. The scraper is used to scrape mixes from a bowl for example. Hope this helps!
Hi Beryl! I'm from Teramo (Italy), I can't believe that someone introduce to you scrippelle mbusse: it's my family comfort food and it's hardly known outside of this little province! Wonderful :D
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Hey Beryl! Giuli here! So glad you enjoyed our panquecas de carne! Your description was spot on, it’s something that tastes like you’ve had it before but it’s also different
And also: my mom complimented the look of your pancakes, they were SO BEAUTIFUL! Thanks for letting me share it 💛
Ahh thank you Giuli and Mama Giuli!!!!
@@BerylShereshewsky thank YOU! 💛 much success with this wonderful channel!
Oi, Giuli! Thanx for sharing this comforting and so homy brazilian recipe. my family always have panquecas de carne for lunch! We love it. And I agree, Beryl's panquecas are very beautiful!
my mom also makes "panquecas de carne" which in Uruguay its "canelones de carne" with bechamel on top i guess its more an Italian recipie hack lol .Now i Don't eat them because i keep kosher but you can fill it also with spinach,corn and everything you like.And for dessert with dulce de leche or apple with caramel 😋
It's so amazing how the same dish has different recipes in the same country. In my family, we don't use baking powder or oil. I didn't see Beryl putting milk although it is on the list. So milk and much more eggs and sauce when it goes to the oven.
If someone doesn’t want to show their face, it’s perfectly fine. Just hearing them share their favorite food and the memories associated with it makes me happy.
I’m learning so much about different cultures and their foods.
Too bad I work multiple jobs and cooking isn’t something I have time for at the moment.
I don't think I even noticed we weren't seeing her face as she was talking. I would rather learn about a new food from someone who doesn't want to be seen than to miss out on a new recipe!
Same, there is no need to see their face, we are not entitled to get a piece more of their privacy, then they are comfortable to offer freely
I appreciate Deena staying true to herself and Beryl for still including her in the video. I don't think we need to see someone's face to connect with them or their story. Thanks Beryl for being inclusive and open to new ideas. Ramadan Mubarak!
I agree! I'm so glad that she was included.
Agreed! I was just about to comment to say exactly this. I think knowing it's an option might open up the door for others who maybe don't want to be on camera, so I think it's great.
@@cmars83 I liked how Deena's audio was a voiceover on the preparation footage, too.
@@cmars83 yes! I've never sent a recipe because I'm afraid to be on camera too. Maybe now I can.
Exactly. It was awesome. For bonus points maybe try to get a couple of still photos from the area to help us feel connected.
Oh yes by all means, privacy is good. It's very kind of you to respect her wishes. :D I'm so glad she shared with us!
Yes! I wasn't bothered at all that she wasn't in the video visually, and her story was so lovely
I like seeing people's faces in the videos, but I also get it if someone wants to share a recipe but also be private.
I just love how kind, respectful and tolerant of difference you are. Every time I think I can’t live this channel more you show me that I can ❤️
I have no problem with anyone not wanting to show their face on TH-cam, plenty of creators I watch are never on camera, and never show anyone's face
Honestly didn't even notice that her face wasn't shown. Please do this more!
Respect to our Palestinian friend who wasn’t comfortable sharing her face on the internet, but was still open to sharing her cuisine! I think we’re very lucky that she participated and we were able to learn about a traditional dish from her culture. ❤️
Couldn’t agree more ♥️
I love that Deena didn't show her face, and I have a feeling it will make even more people feel comfortable getting involved with these videos knowing there isn't any pressure to show their face to everyone watching :)
exactly!
If "audio only" as an option means that more people will feel comfortable sharing their recipes, their stories, their cultures, I'm all for it :) obviously video helps convey a personal love for the dish, but I thought this worked well!
Totaly agree, I considered shareing several times, nur I would hate to have my face on the internet . . .
I find the dispute between pancakes and crepes interesting. Where I’m from ‘crepes’ are just understood as pancakes.
The thick fluffy pancakes are usually referred to as ‘American’ pancakes. But it’s pretty standard that pancakes are just the thin kinds that you can fold.
Yes! Where are you from? 🙂 It’s definitely very interesting, and I think that “American pancakes” are really just that, an American thing hahaha and I’m realizing more and more that the only reason there’s a “dispute” is bc of the American definition. But the rest of the world seems to be more on the same definition. USA always trying to be different 😂 lmao but it’s so important to learn about different cultures bc unfortunately here in the states there’s an air of “this is the way it should be,” but little do we realize we are actually the outlier a lot of the time. 🤍
Same here in Argentina, 'panqueques' or pancakes are crepes and are the most common everywhere. The thick ones are called american pancakes too
Just what I was thinking. I'm from Denmark and there "normal" pancakes and Amercan pancakes.
I'm from Norway and the it is the same here. Pancakes are the thin ones. We also have them for dinner with soup, or with bacon or jam.
I'm from Germany and I agree. There are "pancakes" which include crêpes because they are a kind of pancakes and there are "American pancakes" that are a bit bigger. Just like "American pizza".
My husband is Brazilian and the first time I made him enchiladas he was like "omg these are just like our pancakes!" and then he made me Brazilian pancake and I am am a true convert to savory pancakes.
I like that you respect the cultures not only with food but with their comfort level in sharing. I didn't even notice that she wasn't shown until you mentioned it. I love listening to the stories and watching you make it as well as seeing you try the food. Thanks for bringing us on this journey with you.
I think it’s fantastic to include audio only clips from people that are camera shy or perhaps culturally it’s not seen in a good light for them to do so. Loved this video!!
When I saw the scrippelle 'mbusse I screamed!!!! I'm from Abruzzo and my grandma made them yesterday for me ❤️❤️❤️
I love that Deena didnt want to be on the internet. There have been times I wanted to submit recipes to you, but didnt because I was not comfortable being on camera. Good on you, Deena! Wonderful recipe!
It's no problem if someone doesn't want to show their face! The thing is they're being kind enough to share their personal recipes, which are very meaningful to them - so in the end that's all that counts! : )
As for not showing their face, no problem. She conveyed her emotion through her voice 😊
th-cam.com/video/MVvOwBmL6pY/w-d-xo.html
There is a German version of crepes in broth too. The difference is, that the crepes are cut in stripes. It's called Flädlesuppe and it's a classical dish to eat after skiing.
Oh in Austria we call it Frittatensuppe! Is it true that in Northern Germany it is sometimes called Pfannkuchenschnippelsuppe?
It is great for leftover crepes! A Favorit starter to fancy family dinners
It’s a childhood staple for me. My mom made it, both my grandmas made it. My Swabian family calls it Flädlesuppe my Bavarian family refers to it as Pfannkuchensuppe but my friends anywhere more northern than Frankfurt never had it except for when they went to more southern regions…
I love Flädlesuppe
@@Flareontoast I'm a born and raised northern German, but my mum is from Friedrichshafen and I only know it from her side of the family as Flädlesuppe. Never heard about it as a northern German dish, but could be totally a thing and would probably called Pfannkuchenschnippelsuppe :D
Thank you for sharing the Palestinian pancake recipe, what a treat! more Palestinian recipes please ☺️ I loved this video, it came up as an ad and I watched all the way through!
In my part of the world we use 'pancakes' to describe crepes and then have 'american style pancakes' to mean the risen ones.
Agreed. Here in the UK a pancake is just made with the same ingredients as a crepe, but with a thicker batter, hence a thicker pancake - no raising agent needed. Also turning the pancake? Just flip them over using the pan! No other tool needed :-)
As a Swede - I agree. Pancakes (aka what an American would call a crepe), and American pancakes (a rising kind).
@@noomia7429 Also, as a Swede, the first pancake would be a crepe in Sweden, just to mess things up :) (stuffed and rolled pancakes).
I'm English when I came to the states I didn't like American pancakes.and honestly I'm still not fond of them after 50 years here
As much as I love seeing everyone's beautiful and unique faces, being agoraphobic I understand not wanting to be seen by thousands of people online. I think sharing the recipes is what is most important to the video and whatever makes people most comfortable is fine with me.
I appreciate that you included Dina despite her not wanting to appear on camera. I didn't even notice the difference until you mentioned it. Still very much enjoyed her contribution even without a face.
In my language we call the crapes "pancakes" so for us they are one and the same. The american fluffy thick ones we just call "american pancakes".
Yeah in Sweden we have always made the most common pancakes here, "pannkakor", without any raising agent. And then "amerikanska pannkakor" if you make them with baking powder like in the US.
Yes in Dutch its 'pannekoeken'. 😄 Or 'American pancakes'
Wait until you guys see Japanese souffle pancakes lmao
@@lilynoir3939 yeah, i ve seen them, never tried
@@lilynoir3939 Well they did added 'souffle' part in there at least
I've always wanted to see someone try allllll the tiny pancakes side by side. Dutch poffertjes, Russian blinis, Danish aebleskivers, drop scones - I feel like there are so many cultures with tiny pancakes of their own.
As everyone has already mentioned, pancakes with a leavening agent are usually called 'American pancakes' elsewhere in the world, and the majority of pancakes are the large, flat and unleavened kind. Dutch and British pancakes are definitely thicker than crepes, but the ingredients are the same.
Except blinis are not tiny...they're not crepe like either..crepes are very thin, while blini are thicker, still thinner than the us fluffy ones, but blini are big and wide lol
@@izabelezyleify then maybe not those. I've only seen them in my own (white, western) context where they tend towards the small side. But we do love to misinterpret stuff! British pancakes are not thin like crepes either - but it was my understanding that blinis have a leavening agent, or at least used to historically use yeast for fluffiness - as did poffertjes. But perhaps they don't anymore.
I love "pancakes" too. However you define them, whatever form they take, I'm yet to find a "pancake" style that I don't like.
Whether they're French style crepes, or fat fluffy American diner style pancakes, sweet, savoury, whatever. Gimme the damn things.
When I lived in Sydney, I went often to the Oktoberfest put on by the German-Austrian Society. Kartoffelpuffer is one of the best things I've ever eaten. (One of my mother's friends is Dutch, so I've also had poffertjies and a few other Dutch foods. I swear stroopwafels are made with the tears of angels.)
@@Luubelaar yep! All frickin' delicious and different in their own ways. The Netherlands is known internationally as a place that does pancakes well, but maybe the most famous 'dutch' pancake, the Dutch baby, is not something anyone dutch would recognise. The most common 'ordinary' pancake here is made with apple rings and bacon! Stroopwafels are the greatest, of course :)
EVERY Brazilian MOM makes the best panquecas de carne! hehehe
yup!!!
I think it is perfectly fine to not want to be shown on the internet. She still shared a delicious looking recipe that I look forward to trying. Some people are camera shy for many different reasons and respecting that is how we show respect and friendship to everyone.
I think it's completely fine if someone wants to maintain their privacy. Thank you so much for respecting that Beryl. I am Bangladeshi and alot of times I wanted to share recipes from my culture but refrained from doing it because I wasn't comfortable in having a video with my face on it. I love how diverse this community is and I really want to increase it by showing some from our side as well. Best Wishes 🙂
Panqueca de carne is something so commom in my family that I would never think that someone did not know this dish. I love when we have Brazilian dishes in Beryl's videos!
Me too!!!!
Why do you call that sauce "bolognese"? I am Italian and I don't get it... It is not ragù alla bolognese, it is not even a generic ragù...
@@tizioincognito5731 in Brazil we use "bolognese" to refer to ground beef with tomato sauce, is it different in italy?
@@biacampolim1225 in Italy it is called "ragù". And we have various kind of ragù, one of them is alla bolognese. But is a very precise recipe, not only a generic ground meat sauce.
@@tizioincognito5731 because tomato is a fruit native from America and not from Europe.
I'm 100% in support of people not sharing their faces, or even voices (you could read their description in the voiceover), if they don't want to. These all look amazing. I want to try them all, but that one with the broth is extra intriguing.
Honestly I really love how you respected her wishes, I personally don't mind whether or not they show their faces, as long as their comfortable. I feel it's a win for all coz we are more likely to be able to learn from even more cultures this way 🤩
Funny fact, in Brazil the silicone spatula is also called "pão duro" that is a way we call people who dont like to spend money, because the spatula helps of not leave waste on the pan.
I love how my fellow Brazilian introduced panquecas de carne. It’s all so true. I miss my mom’s panquecas as well.
I love that you accommodated someone’s privacy. It was lovely to hear her voice while you cooked.
I love seeing the people describe their food, because it connects me to them and the recipe, but if someone has something to share and isn't comfortable being on camera...please don't hesitate to include them! Thank you, Deena! Your pancakes looked delicious.
I'm Brazilian but my mom's family is Hungarian and the best tasting pancake dish I ever had was a crepe cake called Csúsztatott palacsinta (slipped pancakes) which is basically a heap of crepes with something delicious between the crepe layers such as chocolate cream or jam or honey and grated lemon peel or any other sweet filling you want to use (japanese sweet bean paste comes to mind, yum). You can also dye the pancakes with different food coloring colors to make it a rainbow pancake cake. I also like American fluffy pancakes with bits of fruit in the batter, but as a special treat you can't beat crepe cakes, they're extremely versatile, especially because you can adapt the size for a couple people (which is what I do, I just make a lot of small crepes and stick the filling in the middle and voilà, special breakfast for two).
My Finnish dad made crepe cakes, too! Sooooooooooooo delicious...
Your comment explains a lot of what happens in my family too. Brazilian Hungarian descent here too and my infancy is filled with memories of Hungarian pancakes, even though I didn’t know they were Hungarian. Thanks for sharing! ❤️
Never thought of roti jala as a pancake but it’s so so so good with a saucy curry and it’s the first Malay food that I didn’t mess up cooking! 👩🍳🇲🇾🇲🇾 love Malaysia 💚
Same. Never know its part of pancakes. Roti Jala with malay type of curry, so yummyy 😋
Thank you for finally featuring a Palestinian recipe. I'd love to try out the recipe! (And I think it is so cool and respectful that you respected her privacy). Thank you Dina for sharing!
🇵🇸❤️
I love the fact you respected her privacy. I’m sure there will be more people who will contribute recipes and won’t show their face.
There's an Italian version of the Bazilian oven baked meat pancake called Crespelle. More often filled with spinach and ricotta but meat is possible, too.
Brazil has a large Italian diaspora, it is bigger, so it has influence
Funny you should say, since we get an Abruzzese version of crespelle here!
Oh, if you're interested in savoury pancakes you should totally try krokiety! They're crêpes stuffed with mushrooms and sauerkraut, breaded and fried in oil. They are delicious by themselves, but the favourite way to eat them is with borsch
That's sounds amazing!
Oh yes krokiety! But never had them with sauerkraut just with meat or mushrooms. Tho without barszcz czerwony (red borsch) they feel so sad and lonely. They remind me of every single Christmas celebration at school haha
In Sweden we use two diffrent words for spatula, "stekspade" (frying shovel) and "slickepott" (lick-a-pot).
No confusion. :)
In my family, we call the lick-a-pot a "kitchen squeegee." Same idea ....
Just love the translation - lick a pot and frying shovel. No confusion b/c they really do different things.
For Makla, the white cheese she mentioned is called Nabulsi. It's a soft brined cheese. It lends that extra fat and creaminess you were looking for. Plus the Za'atar sticks to the cheese better
Great ingenuity in making roti jala/roti kirai! I've never actually thought of them as part of the pancake family before. Now I see it! 😁
I really appreciate you being inclusive of people who can't/ dont want to share their faces, but want to share their culture. I know it's different than what you usually do but honestly it didn't make a difference, it was still great to see a new recipe and hear someone tell their story.
During summer, when the chard and corn is abundant and sweet, I make savory chard and corn pancakes for dinner. A little goat cheese and chive on top, it's lovely!
Mmmm! That sounds great!
Adding some further support for the off-camera narration! It's really challenging to set boundaries for privacy online. Thank you for making Deena's story and recipe accessible while respecting her wishes, Beryl!
Beryl this was a very special and super interesting show 👏🏼👏🏼👏🏼👏🏼❤️mom
Catherine, we'd love to see you being featured in more of Beryl's videos in the future! 🤩🤩😍😍
@@popiliakalniu that is so nice of you to say. Xberyls mom
Roti kirai/roti jala is one of my favourites! Usually i eat it with a more saucier curry. My family also eats it with a pandan custard for a sweet option and it is absolutely to die for!! Glad you enjoyed it!
Dave's story and history behind his Italian dish really got to me. I can't wait to try his recipe on my own.
When I was growing up, both utensils that you showed were called spatulas, although when we were using them we used “pancake turner” and “scraper” to differentiate the two. I must say that for things like eggs we used the spatula that you showed on the right, and a slotted spatula for things like pancakes or meat patties.
Yea, I think „pancake week“ needs to be implemented in our household! All of these dishes look (and sound) delicious.
And I absolutely don‘t mind not seeing a face. I‘m always happy too see the people, who share their recipes - and their passion for the dishes, but I can absolutely understand not wanting your face on the internet 💜
Seriously, Pancake Week will be adopted into our household immediately!
Totally OK with someone not being comfortable on camera. Thanks to Deena for sharing her recipe :)
Beryl, reading the comments on your videos is helping to restore my faith in humanity. Your viewers are so lovely, inclusive, warm, and welcoming. Makes my heart smile.
The pancake recipe that comes to mind is one I haven't had in a long time - it's buckwheat pancakes served with a mushroom sauce made of mushrooms, onions, french onion soup mix powder, thickening, and sour cream. Fry the onions and mushrooms, mix the soup mix in water with cornflour to make a slurry. Pour soup slurry in the pan with the veg and stir until thick, turn down the temp so it's not bubbling and add sour cream, serve spooned over the pancakes.
I would note, the pancakes are probably only partly buckwheat, and part self-raising (or all-purpose with leaveners added).
Spatula - I think of both of those shown implements as spatulas, but only the black one on the right is an "egg flip" - that is a spatula for frying. The red one is a baking spatula, for pushing around batter while mixing.
I respect not showing the face of someone who submits a video.
Omg that sounds delicious!
Thank you for respecting Deena's wishes. So glad you were able to share her recipe and experience.
Of course it's okay for people not to show their face! There might any number of reasons why someone is uncomfortable being on camera, but still want to contribute to this wonderful community. And I really appreciated the first Palestinian recipe!
Me too
I too have thought of sharing but didn’t want to share my face so I understand where she’s coming from. She’s had the courage to share where I haven’t.
I’m glad you included the gal that didn’t want to be seen online. She’s a smart woman. But she still wanted to share her family’s recipe. ♥️
The Brazilian pancakes are very common in Uruguay too!
really? that`s so nice! is it a family thing, like here?
@@little_renatinha Yes, my grandmother makes them a lot! They're great
In Argentina we have it similar, but with spinach and veggies. Canelones de verduras 💖
@@sidneymannster sounds delicious!
That's so cool to know how we're all so alike and different at the same time
Honestly I’m so touched by people sharing their family’s recipes and stories behind them. Love this channel!
Similar to the Brazilian pancake, my mother uses the sour whey water from homemade yogurt and adds it to all purpose flour and rice flour to make a sort of dosa accompanied by TOMATO pickle...
This sounds delicious
OOH! What a great idea! I will totally try that when I make my besan fake dosa!
appam and stew (south indian) is my favourite pancake dish! its not that well known as dosa and uttapam (also south indian pancake dishes) but it is soo good and it is vegan and gluten free!
I absolutely love appam and stew....also appam and spicy coconut chutney ......I'm Tamilian living in Delhi India
)
Also besan ka chila and moong dal chila (much like the south indian adai....chila has only dal) are amazing savoury pancakes from North India......
I find it very intersting that all cultures have their versions of all dishes ......so similar yet so different
Definitely agree, Appam is a very underrated dish!
I’m from coastal Karnataka and here we get a really tasty green masala (curry) which pairs really good with Appam. ( I’m not sure if the curry has a specific name to it)
Thanks for respecting the wishes of the last girl from Palestine. That was cool.
If you don’t have a tool to make roti kirai/roti jala, you can always use a squeezable sauce bottle. You can source for these bottles with one nozzle or up to 4 nozzles. However, if you can’t find these types of bottles, just reuse whatever squeezable sauce bottle you have at home such as Heinz’s tomato sauce bottle, kewpie bottle, etc… They work just fine.
Hey Beryl, I just wanted to say how nice this community you've built is. I'm recovering from Covid (day 3) and it's nice to have a wholesome distraction. We seem to be able to make genuine connections to people all over the world. And I like it.
If you're not already aware, I can also recommend EmmyMade and About To Eat (Both of whom I think Beryl should be friends with, hahaha). Emmy's content is very wholesome, and kind of intersects with history and anthropology in a fascinating way. She has quite the vocabulary for describing tastes, and even if she doesn't like something, finds a kind way to say so. With About to Eat, they're a group of friends who just love to share what they make. Sometimes they use things in unexpected ways. I wish you well in your recovery!
@@charlie6923 that's so neat! Thank you!
I'm glad you included her, we don't need to see her face to appreciate her recipe... I think the one that stood out the most is the Italian one which I think I'll try. I grew up in France so I've some gallettes, I also really like them.
For the Brazilian panquecas, next time you want to make it, not only try putting some bechamel sauce over it as well, but also using a ricotta & spinach paste as a filling, it tastes really good!
More than happy for someone not to share their face. We had her words and recipe and that was just fabulous. Interesting and diverse episode. Thank you Beryl. 🙂
That was very kind and understanding of you on still putting Deena's video even without her being seen. I absolutely love your channel ! Your enthusiasm and energy! I could go on and on!
The fun of eating and making roti jala / roti kirai is a whole other experience!!! everyone should try it !! love from Malaysia
Your roti kirai or roti jala making skills are awesome. You do us Malaysians proud. 👍👍
Completely okay with anyone who has an interesting recipe but is not comfy putting their face on cam!
I'm glad Dina(sp?) shared her recipe and it made the video!
If you do another episode with pancakes, it would be cool to see some Korean jeon. They're typically savory pancakes made with all sorts of stuff. Kimchi, green onion, the list goes on and on!
If I could offer my 2 cents about spatulas, perhaps you would have more success flipping pancakes/crepes with a fish spatula?
Your channel makes me so happy. I love the way people all over the world can come together here, are proud to share their culture and traditions and the way we are all so eager to learn about them. And I saw nothing but support for Deena for not wishing to show her face. Who hasn't had the fire alarm go off while they are cooking?
Ahhhh! Roti Kirai! I am so searching for that at the Ramadhan bazaar when it opens.
With chicken curry and sambal tumis ikan bilis, this is one of my favourite snacks.
Roti Kirai has another known name, roti jala or net bread, which references the netting pattern of the pancake. It’s one of the fastest selling breakfast items at any Nasi Padang stall that sells it here in Singapore.
Edit:
I totally forgot that there is a tool that is specifically used for roti kirai. It’s a cup with multiple small funnels at the bottom.
i agree! its definitely the best and i always go for it
U have the rubber spatula used to clean the sides of bowls. The hard spatula used for cooking & serving. Also the wooden spatula used for mixing & cooking. I'm sure their more I've not heard or have forgotten.
I absolutely support a person's right to privacy while also being able to participate and share their culture and recipes! Having this as an option may even open the floodgates to more participants!
13:11 As a Malaysian I'm worried seeing this tool... over here we have a ladle the shape of party cup with 5 holes that the Roti Jala "pan cake" mix will drip down the pan (oh yeah that one 15:04) and it was what? less than RM10 i guess (RM10 is less then 3 Dollars). Usually i eat with thick curry and a favorited dish growing up.
P.S. you can poke 3 - 5 holes with 3cm diameter on a paper/party cup 🥤 if you don't have the ladle. if you gonna punch a hole on plastic cap in 15:26 then burn a screwdriver and the heat can puncture the plastic cap easy.
As somebody who loves collecting all diff kinds of earrings, I'm so envious of you 😂😍
Oh wow, I am so glad to have discovered this corner of the internet because it feels like such a safe, inclusive and wholesome place.
I think it says a lot about you as a person for you to create such videos which champions peoples different cultures. We need more people like you in the world. 💛
Also, it was beautiful to see Palestine 🇵🇸 being featured.
Sending lots of love 💛💛💛
As someone who is very much not comfortable with showing my face, I really don’t feel that it detracted anything from the segment.
In Australia our default pancake is the fluffy American style. The thin kind we would refer to as crepes and they’re less common but we still consider them part of the broader pancake family. Almost every cafe will have some kind of stacked fluffy pancakes with indulgent toppings on the menu.
You should check out ployes! They’re a French-Acadian buckwheat pancake that are pretty hyper regional to parts of northern Maine and southeastern New Brunswick. I think a common comparison for them are crêpes, because of the Franco origins, but I find them to be more similar to something like injera. They’re usually eaten with cretons, which is a pork spread made by simmering fatty pork bits and spices for many hours until it reduces and congeals
oh man I haven't thought about ployes in years! I used to eat them in central/northern Maine growing up, and I completely forgot about them!!
You really did justice towards the roti kirai/roti jala, the fact that you don't have the proper tool to do it. It's great! To be able to use anything that you have available in the kitchen, just proves that you are a good, creative cook.
In the USA a pancake is fluffy and leavened. But in German cooking Pfannkuchen (literally ‘pan cake‘) is not leavened.
same in Sweden.
In the UK, pancakes are unleavened as well. They ressemble a crêpe but don't quite have the same consistency.
In the USA there has been pancake inflation. People now often prefer them fluffier than the did just two or three decades ago.
@@Cat-sw3jn UK not so much in Scotland the pancake is more like the American style pancake, it is also called a drop scone or griddle cake. But growing up in England the pancake was more a kin to a crepe but definitely different and the Scottish one was a Scotch Pancake. (Don't get me started on the subject of crumpets and pikelets!)
same in the Netherlands :)
I'm excited to try the Brazilian pancakes. Your presentation looked absolutely delicious. I visited Brazil and studied portuguese and have never heard of this dish. Thanks for sharing 👍 😊 👩🍳
her presentation is exactly like my mom does it I love it. I love the shredded chicken with catupiry too. (Catupiry or requeijão is kinda like a Brazilian cream cheese but is different)
Oh goooshhh I've only seen the Italian ones made by my mom.. never eaten them in any other house or restaurant (and I'm Italian, living in Italy). So heartwarming to see them on your channel ❤️
For the Panquecas de Carne, sometimes we put bechamel/cream sauce as well. In my family, we drenched it on tomato sauce and use chicken as the filling.
Highly recommended.
I'm sure you've got lots of viewers who would love to share their recipes but hold back because they don't want their faces on the internet. You should make it known that this can be an option and maybe even more recipes will come flying in :D
You can also add Catupiry with the meat in the panquecas de carne. The result is just creamy perfection. I highly recommend!!
Lots of love from Brasil 🤍
Hi Beryl! It is so heartwarming for you to try on Roti Kirai! Some of us even tried using other food colourings like pink or green or blue and replace the turmeric. We add, a pinch of salt. And then, as for me, I eat roti kirai with Curry Gravy, with potato and chicken bits. Some will make Durian gravy to be the dip. Yummmm.. 😋
Earlier this year, I demonstrated a technique for blocking a stranded colorwork handknit by whacking it with a wooden spoon, and someone said, "Oh, a spoon shaped spurtle!" After much research, I discovered two kinds of spurtles: a cylindrical one for stirring "porridge," and one that I would call a wooden spatula. In the US, we use "spatula" as a generic term for a utensil with a flat, rectangularish business end. Spatula on its own (with no adjective in front of it) is a pancake turner-style spatula. Rubber spatula is what you'd use to scrape a bowl. And a wooden spatula is apparently a type of spurtle. They're all spatulas, and if you don't indicate which type you're using, it's generally understood by the context.
It was so interesting to me that you felt like these pancakes were something new and unusual, when to me they are such a basic, well-known food. I always felt that the thick pancakes with leavening agent were an american thing. The thinner pancakes - or what I would call regular pancakes - are different from crepes, still. Crepes to me are even thinner and the process of making them is quite different afaik. A regular pancake that I grew up with is just some thin batter poured into a hot pan. And they usually turn out a bit thicker than a crepe. At least if I make them. 😉 In my german/hungarian family we always fill our pancakes and roll them up. Savoury or sweet, they are great.
Oh and if you practice flipping them in the air, you won't need a spatula. It's not as hard as it looks. Thanks for this video and for including Deena's recipe. It will make some more people consider sending recipes if they know that they don't have to put their face on the internet for it.
It was kind of you to respect her wishes while allowing her to share her recipe, and I totally didn't mind only hearing her voice 💜
I think a pancake is literally any batter (not a dough, because that would be a flatbread) cooked on a hot flat surface. Doesn't need leavening!
V logical.
Agreed.
It becomes a waffle when it’s cooked in a mold (bubble waffles, taiyaki, Belgian waffles)
In German, we don't have seperate words for batter and dough... I'd say the difference is that breads are usually used as a vehicle for other foods after cooking while pancakes are usually the center of the meal.
Another difference is that a pancake recipe includes eggs while most flatbread recipes don't have eggs as an ingredient.
In Swedish we call the one for food cooking shovel (stekspade) and the silicone spatula is a slickepott
Pancake de Carne is like breakfast enchiladas. Looks delicious!
roti kirai is the Singaporean name for roti jala which is the Malaysian name for the same dish. it is a Malay dish, sometimes we use pandan leaf to spread the oil on the pan before spreading the lacey mixture.
pandan leaf with ghee while cooking it ❤️
@@Roboi86 idk about ghee though ....
Everyone needs to know about zataar! It's so good! It's one of my favorite blends.
On the spatula question, there are different kinds. The flipper is the one with the long handle and flat surface typically used to flip things on the frying pan or grill. The spreader is used to spread things like icing or even out surfaces such as a spreads or butter. The scraper is used to scrape mixes from a bowl for example. Hope this helps!
Seriously, there needs to be a part 2
Hi Beryl! I'm from Teramo (Italy), I can't believe that someone introduce to you scrippelle mbusse: it's my family comfort food and it's hardly known outside of this little province! Wonderful :D