Hey Wendy i had just found ur channel during Christmas! I just started with ur Batica recipe,which i hd tried many recipes but never got such fluffy batika, n from den been trying most of ur recipes, n u r just making it better day by day ! I anxiously await for ur new uploads 🤗 hoping to see some more interesting recipes coz ur recipes are just bang on accurate,even for beginners,God bless 🥰🙏Goa
Wow Wendy thank you so much for these delicious recipes these pan rolls my grandmother Mrs Margaret Nazareth used to make this for us really it takes me back down memory lane
Ty so much my favorite Chief Platin with Wendy for the awesome lovely chicken rolls recipe n supper results I'm pleased and happy watching ur post from Tanga Tanzania Wow.
Hi Wendy , l liked your detailed recipe .I have been making pan rolls for very very long . One tip if you make the pan rolls when the crepe is warm there is no need to use batter to seal them they will seal automatically.
Yes Verena, they do seal automatically but sometimes by the time you finish making all the crepes and filling them, they turn a little cold and then don’t seal automatically. So to be on the safe side I prefer sealing them.
I always enjoy your videos Wendy. Your presentation is so good. I have tried out some of your recipes and they turned out well. Thank you very much for sharing. ❤
Hi Wendy, finally got the time to make these. They are delicious. And thanks for the crepes recipe. Amazing The only thing I have done is adding a little water when the batter went thick. Thanks 🙏
i am big fan of your cooking ❤️❤️Just love your recipes , they are so well explained and easy to make . Pls keep it going …. Looking forward for such wonderful recipes 🙂
I make these but my filling is a bit different - also I don't double dip in batter & crumbs..but I am going to do it next time I make these- btw in Calcutta we called them "Pantrasses" Thx Wendy❤
@@PlatinItWithWendy ok here goes: To 1kg pork mince add: 1 heaped table spoon of minced ginger & garlic- 1 teaspoon Tumeric- 2 onions finely chopped- and roughly 4 times the amount of cilantro (green coriander) that you used in your filling( this is the secret) green chilli to taste & salt to taste- Mix all the ingredients with the mince turn into a dry pan ( no oil required)cover and cook ! Cool then fill the pancakes ad per your recipe Enjoy🙂
Pantrass was also my favourite but since leaving Cal in 1961 for the UK have not had it. Reading your post has stimulated my taste buds and I will have a go. I’m 91 now so this will be on my bucket list! 😅
Here I have a connection, In Wendy's happy Kitchen She's sharing a recipe, Passed on from my family. A yummy saute makes the filling, To a batter that's smooth and running. The chicken mince is on a roll, And gently dipped into a bowl. Oil is hot and ready for frying, Coated in bread crumbs I'm starving. Wendy, thanks a bunch For a crispy crunch💞💞💞😋😋😋👌👏
Hi Wendy, they look delicious. Going to try them. My batter is a lot thinner and I skip the dipping in bread crumbs and shallow frying. I fry them in a lightly greased non stick pan till till they are brown - very similar to fried wontons - for health reasons.
