I am french and I found the recipe of the American slapjacks made with
Ambrosia batter, but it requires a griddle. I don't know what is this cook
tool, and I don't find this word on my translation dictionnary.I full of
keenness doing this recipe (a sort of pancake, I guess), but can you explain
me this term ? and what means hotcakes too ?

Sorry, maybe I don't express oneself very well.

flo

in article , flo.agaud at
wrote on 20/4/04 11:51 am:

> I am french and I found the recipe of the American slapjacks made with
> Ambrosia batter, but it requires a griddle. I don't know what is this cook
> tool, and I don't find this word on my translation dictionnary.I full of
> keenness doing this recipe (a sort of pancake, I guess), but can you explain
> me this term ? and what means hotcakes too ?
>
> Sorry, maybe I don't express oneself very well.
>
> flo
>
>
a heavy, flat ( usually cast iron) cooking pan with no sides. It is
usually well seasoned so that things do not stick to it. These days many
griddles are made of nonstick coated metal as well.
Ellen

in article , flo.agaud at
wrote on 20/4/04 11:51 am:

> I am french and I found the recipe of the American slapjacks made with
> Ambrosia batter, but it requires a griddle. I don't know what is this cook
> tool, and I don't find this word on my translation dictionnary.I full of
> keenness doing this recipe (a sort of pancake, I guess), but can you explain
> me this term ? and what means hotcakes too ?
>
> Sorry, maybe I don't express oneself very well.
>
> flo
>
>
Sorry I didn't answer the second part of your question. Hot cakes ( and
flap jacks) are kinds of pancakes. Ellen

On 4/20/04 1:51 PM, "flo.agaud" > wrote:

> I am french and I found the recipe of the American slapjacks made with
> Ambrosia batter, but it requires a griddle. I don't know what is this cook
> tool, and I don't find this word on my translation dictionnary.I full of
> keenness doing this recipe (a sort of pancake, I guess), but can you explain
> me this term ? and what means hotcakes too ?
>
> Sorry, maybe I don't express oneself very well.
>
> flo
>
>

Flo,

A griddle is like a heavy saute pan with very low sides. Go to

www.amazon.com

and search for "griddle" in the kitchen shop. You'll see pictures.

Flapjacks, pancakes, hot cakes are the same thing. They are made and cooked
like crepes, except they are too thick to fold or roll.

Will



> _______________________________________________
> rec.food.sourdough mailing list
>
> http://www.otherwhen.com/mailman/lis...food.sourdough

A griddle is a flat pan. They come in lots of different shapes and lots of
prices... look here at the pictures:
http://www.shopping.com/xGS-Griddle~...kin_id-3055959

Hotcakes is another word for pancakes, also sometimes called "flap jacks".
They are made with a batter, and poured onto a hot griddle to cook. A
pancake is sort of a Thick crepe... and not as good either <grin>

By the way, You express yourself very well.

Rina



"flo.agaud" > wrote in message
...
> I am french and I found the recipe of the American slapjacks made with
> Ambrosia batter, but it requires a griddle. I don't know what is this cook
> tool, and I don't find this word on my translation dictionnary.I full of
> keenness doing this recipe (a sort of pancake, I guess), but can you
explain
> me this term ? and what means hotcakes too ?
>
> Sorry, maybe I don't express oneself very well.
>
> flo
>
>

williamwaller > wrote in message news:<mailman.21.1082489478.229.rec.food.sourdough @mail.otherwhen.com>...
> On 4/20/04 1:51 PM, "flo.agaud" > wrote:
>
> > I am french and I found the recipe of the American slapjacks made with
> > Ambrosia batter, but it requires a griddle. I don't know what is this cook
> > tool, and I don't find this word on my translation dictionnary.I full of
> > keenness doing this recipe (a sort of pancake, I guess), but can you explain
> > me this term ? and what means hotcakes too ?
> >


I looked it up. I think that griddle = gauffreuse

A hotcake is also called a pancake and it is like a thick crepe.

hotcake, flapjack, pancake are all the same thing. English is very confusing!

I hope this helps.

On Tue, 20 Apr 2004 20:51:28 +0200, "flo.agaud" >
wrote:

>I am french and I found the recipe of the American slapjacks made with
>Ambrosia batter, but it requires a griddle. I don't know what is this cook
>tool, and I don't find this word on my translation dictionnary.I full of
>keenness doing this recipe (a sort of pancake, I guess), but can you explain
>me this term ? and what means hotcakes too ?
>
>Sorry, maybe I don't express oneself very well.
>
>flo
>

Slapjack, and hotcake, are other words for pancakes. A fairly liquid,
usually chemically raised batter, cooked on a flat, not-too-hot
surface. Usually about 1 cm. thick when finished. People will also
sometimes use sourdough, or yeast, to raise the batter. Slapjack or
hotcake would be regional, old-fashioned, and less-used words.
Pancake is generally recognized throughout the US.

A griddle is a wide, flat, nonstick cooking surface. A griddle for
stove top use will often cover two stove burners at once, with a
single, flat cooking surface. Electric models are also made. People
like them for pancakes, because you can cook several at once.

A reasonable substitute for a griddle would be any wide, flat bottomed
pan, such as a nonstick saute pan, to cook the pancakes one at a time.
Don't feel that you need to buy a griddle just to make good pancakes.

Compared to crepes, the batter for pancakes will be about twice as
thick. It may be somewhat lumpy, and the bubbles from the levening
will be noticable. It is mixed and cooked immediately, rather than
allowed to rest, as with crepes. They also require somewhat longer to
cook, at a lower temperature, due to the extra thickness. Cook on the
first side until almost completely cooked through, and then flip,
just once, to brown the second side. (I mention these details
because, if your recipe is from the US, it may assume that you know
the basics of pancake technique.)

The most common serving for pancakes is with butter and maple syrup.
Sometimes cooked fruit compote, or fresh sliced fruit. Pancakes
themselves are not sweet, but almost always have a sweet topping.
Sometimes, however they are wrapped around cooked breakfast sausage,
(made from pork) and called "pigs in a blanket." Sometimes fresh
blueberries, nuts, chocolate chips, or other oddities are sprinkled on
the pancake batter immediately after it is poured on to the cooking
surface, so that the topping cooks inside the pancake.

Pancakes are considered a breakfast food, although often eaten at
other times of the day.

Ursula

On 22 Apr 2004 at 15:22, Ursula wrote:

> Slapjack, and hotcake, are other words for pancakes. A fairly liquid,
> usually chemically raised batter, cooked on a flat, not-too-hot
> surface. Usually about 1 cm. thick when finished. People will also
> sometimes use sourdough, or yeast, to raise the batter. Slapjack or
> hotcake would be regional, old-fashioned, and less-used words. Pancake
> is generally recognized throughout the US.

The thickness varies depending on the cook and the cook's preferences, and has some
regional influences as well. I've seen them around .5 cm and around 1.5 cm thick.

> A griddle is a wide, flat, nonstick cooking surface. A griddle for
> stove top use will often cover two stove burners at once, with a
> single, flat cooking surface. Electric models are also made. People
> like them for pancakes, because you can cook several at once.

The nonstick cooking surface is not really a part of the definition of a griddle. I've seen
stove top griddles made of cast iron and aluminum with no non-stick treatment. Most
non-stick treatments break down under high heat, and griddles are also used to cook
meats of different types.... so quite often the non-stick surface comes from careful
seasoning of cast iron, or the application of cooking oil to the surface. I'd rather not
have teflon, silverstone, or whatever coating my griddle.

> A reasonable substitute for a griddle would be any wide, flat bottomed
> pan, such as a nonstick saute pan, to cook the pancakes one at a time.
> Don't feel that you need to buy a griddle just to make good pancakes.

I use an electric skillet quite often. I can cook 4 smallish pancakes on it at a time.

> Compared to crepes, the batter for pancakes will be about twice as
> thick. It may be somewhat lumpy, and the bubbles from the levening
> will be noticable. It is mixed and cooked immediately, rather than
> allowed to rest, as with crepes. They also require somewhat longer to
> cook, at a lower temperature, due to the extra thickness. Cook on the
> first side until almost completely cooked through, and then flip,
> just once, to brown the second side. (I mention these details
> because, if your recipe is from the US, it may assume that you know
> the basics of pancake technique.)

Again, things vary.... most instructions I have read suggest a griddle temperature of
about 350 to 375F, or about 175 to 190 C. However, I know some cooks who keep
their griddle hot enough that the batter boils on contact with the griddle.

I usually cook the first side until I see bubbles form on the top, and then until the
bubbles open revealing holes in the pancake. The top should have started to look dry
by this point. At that point, I'll lift an edge of the pancake and see if the bottom side has
browned nicely. "Nicely" is judged by the cook and can be anything from a pale color to
almost black. Once you've eaten a few pancakes, you'll know what sort of color you
prefer. A darker color means more sugars have been carmelized. Up to a point.
Beyond that point, it means the sugars have started to burn.

If the pancake is a nice color, I flip it over and let the other side cook. Most cooks
strongly urge that a pancake be flipped over only once.

> The most common serving for pancakes is with butter and maple syrup.

"Maple" is a strong term. Many syrups are called maple, but few are maple. Maple
syrup is made from the sap of the maple tree. It is concentrated by long careful
simmering, much as a broth or sauce is concentrated.

Most syrups sold today have only trace amounts of maple in them, and many have only
artificial maple. A real maple syrup is a true treat. Look for darker syrups as they have
more flavor than lighter ones.

Some people also use molasses, golden syrup, or other syrups. Any of these can also
be pleasant.

Mike--
Mike Avery

ICQ: 16241692 AOL IM:MAvery81230
Phone: 970-642-0280
* Spam is for lusers who can't get business any other
way *

A Randomly Selected Thought For The Day:
There is no statute of limitations on stupidity.

On Sat, 24 Apr 2004 19:00:32 -0600, "Mike Avery"
> wrote:

>On 22 Apr 2004 at 15:22, Ursula wrote:
>
>> Slapjack, and hotcake, are other words for pancakes. A fairly liquid,
>> usually chemically raised batter, cooked on a flat, not-too-hot
>> surface. Usually about 1 cm. thick when finished. People will also
>> sometimes use sourdough, or yeast, to raise the batter. Slapjack or
>> hotcake would be regional, old-fashioned, and less-used words. Pancake
>> is generally recognized throughout the US.
>
>The thickness varies depending on the cook and the cook's preferences, and has some
>regional influences as well. I've seen them around .5 cm and around 1.5 cm thick.
>

True. I picked 1 cm as an average, and to make clear the difference
from many European pancake variations.

>> A griddle is a wide, flat, nonstick cooking surface. A griddle for
>> stove top use will often cover two stove burners at once, with a
>> single, flat cooking surface. Electric models are also made. People
>> like them for pancakes, because you can cook several at once.
>
>The nonstick cooking surface is not really a part of the definition of a griddle. I've seen
>stove top griddles made of cast iron and aluminum with no non-stick treatment. Most
>non-stick treatments break down under high heat, and griddles are also used to cook
>meats of different types.... so quite often the non-stick surface comes from careful
>seasoning of cast iron, or the application of cooking oil to the surface. I'd rather not
>have teflon, silverstone, or whatever coating my griddle.

True again. The nonstick doesn't have to be a coating, seasoned
cast-iron works well. But you do want something fairly
stick-resistant - a non-coated stainless steel probably wouldn't be a
good choice.
>
>> A reasonable substitute for a griddle would be any wide, flat bottomed
>> pan, such as a nonstick saute pan, to cook the pancakes one at a time.
>> Don't feel that you need to buy a griddle just to make good pancakes.
>
>I use an electric skillet quite often. I can cook 4 smallish pancakes on it at a time.
>
>> Compared to crepes, the batter for pancakes will be about twice as
>> thick. It may be somewhat lumpy, and the bubbles from the levening
>> will be noticable. It is mixed and cooked immediately, rather than
>> allowed to rest, as with crepes. They also require somewhat longer to
>> cook, at a lower temperature, due to the extra thickness. Cook on the
>> first side until almost completely cooked through, and then flip,
>> just once, to brown the second side. (I mention these details
>> because, if your recipe is from the US, it may assume that you know
>> the basics of pancake technique.)
>
>Again, things vary.... most instructions I have read suggest a griddle temperature of
>about 350 to 375F, or about 175 to 190 C. However, I know some cooks who keep
>their griddle hot enough that the batter boils on contact with the griddle.
>
>I usually cook the first side until I see bubbles form on the top, and then until the
>bubbles open revealing holes in the pancake. The top should have started to look dry
>by this point. At that point, I'll lift an edge of the pancake and see if the bottom side has
>browned nicely. "Nicely" is judged by the cook and can be anything from a pale color to
>almost black. Once you've eaten a few pancakes, you'll know what sort of color you
>prefer. A darker color means more sugars have been carmelized. Up to a point.
>Beyond that point, it means the sugars have started to burn.
>
>If the pancake is a nice color, I flip it over and let the other side cook. Most cooks
>strongly urge that a pancake be flipped over only once.
>
>> The most common serving for pancakes is with butter and maple syrup.
>
>"Maple" is a strong term. Many syrups are called maple, but few are maple. Maple
>syrup is made from the sap of the maple tree. It is concentrated by long careful
>simmering, much as a broth or sauce is concentrated.
>
>Most syrups sold today have only trace amounts of maple in them, and many have only
>artificial maple. A real maple syrup is a true treat. Look for darker syrups as they have
>more flavor than lighter ones.
>
>Some people also use molasses, golden syrup, or other syrups. Any of these can also
>be pleasant.
>

Quite true, again.

Thanks!

Ursula

Ursula wrote:
> On Sat, 24 Apr 2004 19:00:32 -0600, "Mike Avery"
> > wrote:
>>"Maple" is a strong term. Many syrups are called maple, but few are maple. Maple
>>syrup is made from the sap of the maple tree. It is concentrated by long careful
>>simmering, much as a broth or sauce is concentrated.
>>
>>Most syrups sold today have only trace amounts of maple in them, and many have only
>>artificial maple. A real maple syrup is a true treat. Look for darker syrups as they have
>>more flavor than lighter ones.
>>
>>Some people also use molasses, golden syrup, or other syrups. Any of these can also
>>be pleasant.
> Quite true, again.

Indeed, sugar syrup of some sort is most common, because hotels, pancake
houses, and McDonalds don't carry the real thing. Maple syrup is a
completely different animal: it flows more quickly and has a very
distinctive taste that perfectly matches pancakes, waffles,
strawberries, pecans, and walnuts (pecan pancakes, by the way, are a
real treat). While molasses is a nice sweetener, it doesn't make magic
with pancakes the way maple does. "Pancake syrup" isn't worth the
bottle it comes in. As Mr. Avery said, darker is stronger. Most people
like either Grade A Medium Amber or Grade A Dark Amber for pancakes, but
some serious maple lovers eat Grade B, and some serious wusses eat Grade
A Light Amber or even Grade A Extra Fancy (I think that's the name).

David
Dammit... Now I'm going to have to make pancakes for breakfast.

David Feuer > wrote in message =
...

> "Pancake syrup" isn't worth the=20
> bottle it comes in. As Mr. Avery said, darker is stronger. Most =
people=20
> like either Grade A Medium Amber or Grade A Dark Amber for pancakes, =
but=20
> some serious maple lovers eat Grade B, and some serious wusses eat =
Grade=20
> A Light Amber or even Grade A Extra Fancy (I think that's the name).

Recently, I think it might have been in Consumer Reports, mayonnaises =
were=20
rated. Most people seemed to prefer Hellmans. But it was said that =
most people
prefer what they had as kids. Miracle Whip came in way down the list, =
and was
downgraded to the category of salad dressings.

Now, when it comes to maple syrup, Aunt Jemima was my childhood staple,=20
as was Miracle Whip in the realm of pseudomayonaise. For years I made =
my
own Aunt Jemima with sugar and an flavoring called Mapeline, or =
something like
that, which seems to have disappeared from the supermarket shelves. But =
there
are still such things, by the pint, or gallon even, at some restaurant =
supply houses.
If you make your own maple-flavored syrup, you can have it as thick or =
thin as
you wish by boiling to temperature (above normal b.p.) and you can have =
it as
dark as you wish with caramel color. If you like, you can make it with =
corn
syrup, though I can imagine why any one would want to. I still have not =
learned
how to make Miracle Whip, however. Now that comes in a "light" variety =
which
is probably much more healthful than mayonnaise.

But here's an even better thing for doityourselfers. Strawberries get =
very cheap
in the market at certain times. Slice them (KA attachment is good), add =
a bit of
sugar, and either freeze them or let them sit in the fridge for several =
days. Guess
what? Autolysis! Lumpy red pancake syrup. Try it next time you see =
some=20
cheap strawberries. Overripe is OK. Mold should be scraped however.

When it comes to griddles, I just use a frying pan, any kind, Teflon, no =
Teflon.
Stovetop or selfheated. Campfire heated, even. Seems to work OK.

---
DickA

A fry pan works and might be ok for yourself and one other, but if you have
a few anxious children sitting at the breakfast table a fry pan is woefully
inadequate, a large griddle is much more useful...

Rina (who made Mickey Mouse waffles 1 at a time, last week... talk about
exasperation!)


"Dick Adams" > wrote in message
...



When it comes to griddles, I just use a frying pan, any kind, Teflon, no
Teflon.
Stovetop or selfheated. Campfire heated, even. Seems to work OK.

---
DickA

On Wed, 28 Apr 2004 14:14:24 GMT, "Rina" >
wrote:

>A fry pan works and might be ok for yourself and one other, but if you have
>a few anxious children sitting at the breakfast table a fry pan is woefully
>inadequate, a large griddle is much more useful...
>
>Rina (who made Mickey Mouse waffles 1 at a time, last week... talk about
>exasperation!)


Hi Rina,

".conversation" the of flow the understand to impossible but all is it
,top the at comment your post you Because

..bottom to top from read We

All the best <g>,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote in message =
...

> ".conversation" the of flow the understand to impossible but all is it
> ,top the at comment your post you Because=20

It is not funny anymore to write backwards. It never was.

Top loading and bottom loading both are stupid. Deleting irrelevant
text to focus comments makes more sense. The commented message
comes back by right-clicking on the news ID. Here (like above):


Try it!

---
DickA

Dick Adams wrote:

> Top loading and bottom loading both are stupid. Deleting irrelevant
> text to focus comments makes more sense.

I've been lurking here for about 2 months, trying to figure out who's
who and what's what before I make a fool of myself. Now it's time.

In those two months, this is the first thing Dick has posted that I can
wholeheartedly agree with. Thanks, Dick (finally...)

In those two months, I have also learned how to make better bread.
Thanks, Kenneth (and everyone else...)

Mike

I'm sorry, that my method of posting bothers you... but I find that reading
top posted messages is much faster and easier. My method of reading news
groups is to open a message and place my mouse on the "green down arrow"
(next) I use 1 button to continuously click from one message to the next...
I know I probably miss a lot of good stuff, but it's sometimes slow and
painful to relocate my mouse and repeatedly scroll through the message to
find the "meat " of the message... I often give up rather than wade
endlessly through miles of old Quotes.

Thanks for making me feel so welcome here

Rina


"Kenneth" > wrote in message >
> ".conversation" the of flow the understand to impossible but all is it
> ,top the at comment your post you Because
>
> .bottom to top from read We

On Thu, 29 Apr 2004 02:30:00 GMT, "Rina" >
wrote:

>I'm sorry, that my method of posting bothers you... but I find that reading
>top posted messages is much faster and easier. My method of reading news
>groups is to open a message and place my mouse on the "green down arrow"
>(next) I use 1 button to continuously click from one message to the next...
>I know I probably miss a lot of good stuff, but it's sometimes slow and
>painful to relocate my mouse and repeatedly scroll through the message to
>find the "meat " of the message... I often give up rather than wade
>endlessly through miles of old Quotes.
>
>Thanks for making me feel so welcome here
>
>Rina
>
>
>"Kenneth" > wrote in message >
>> ".conversation" the of flow the understand to impossible but all is it
>> ,top the at comment your post you Because
>>
>> .bottom to top from read We
>

Hi Rina,

You are most welcome here... and I am certainly sorry if you felt
otherwise.

All the best,



--
Kenneth

If you email... Please remove the "SPAMLESS."

In message . com...
Mike Stancliff commented on my message

in part, as follows:

> In those two months, this is the first thing Dick has posted that I =
can=20
> wholeheartedly agree with ...

If you can figure out how to use the Google archive, you can disagree=20
with over a decade of my posts.

> In those two months, I have also learned how to make better bread.=20

Better than what? Do you have any pictures?

--=20
DickA

David Feuer wrote:

> As Mr. Avery said, darker is stronger. Most people
> like either Grade A Medium Amber or Grade A Dark Amber for pancakes, but
> some serious maple lovers eat Grade B, and some serious wusses eat Grade
> A Light Amber or even Grade A Extra Fancy (I think that's the name).

Friends from Vermont contend that labeling the thin flavorless stuff
'Grade A Fancy' is one of the best and finest hoaxes the state of Vermont
has pulled on the rest of the world. That way less of the good 'Grade B'
has to leave the state and the price stays down.


- Carl (who's curious about 'grade C' if there is any)