Love your videos! And as an Indian, thanks for the love for Indian cuisine. Just wanted to add…Uttappams are never eaten just by themselves. They go with a side of Sambar and Chutney and that elevates the flavours to a whole new level.
Venezuelan in the United States here. The reason that the only dish that I practically order every time I go to a Venezuelan restaurant are cachapas is because it is probably the most deceptively hard dish to prepare at home.
From India here, the uttampam are just lovely! They are usually a lot bigger in size, almost like the crepe, and they are made fancier these days, but the classic onion tomato capsicum garnish is the best.
@@leilajackson_ i'm from india and i must say just ignore all the negativity you see on internet and come here and experience yourself try to visit meghalya and jammu kashmir they are the real gems of india
That uttapam would be elevated with coconut chutney and sambar even more. That's what they're generally served with. Just like your syrup or jam. You should definitely try malpua next from india as the sweet pancake.
Here in the Philippines we have “Maruya” which is basically deep fried banana pancake, and is often basted in caramelized sugar then topped with icecream. In northern side of our country we have this savory pancake called “Okoy” which is Shrimp bound together by flour and egg, deep fried to crispiness. It is served with spicy cane vinegar.
The French one is similar to Russian “blin” , we have a whole celebration week called “maslenitsa” where people eat blini with red fish , sour cream , condensed milk etc. The flavour is less sweet than usual pancakes and blini are very thin. We also have those in shops filed with meat, berries or cottage cheese. It’s a really popular traditional dish in Russia.
Hi, you have given me new ideas. In Bangladesh, we make thin pancakes with a very small amount of sugar or no sugar and eat the pancakes with meat, lentils, vegetables, tea or something else which is spicy. But I think most of did not tried it with fish.
Kwook, I subbed to you thinking you were an underrated creator at around 30-70k, thinking you could become big, and now you’ve hit the big 1 mil!!🎉🎉 Congratulations 👏
Cool video, very exciting. In Russia we have “blini” which look the same way as French pancakes. Have never known that there is exactly same dish in French cuisine
@@bigfish5544 there are plenty variations of them, from blini with meat, mushrooms, cheese, to blini with jam, syrup, cottage cheese. For example, in my family, at home we cooked only sweet variations and outside we always ate salty
I often see foreign food bloggers/reaction channels pulling all sorts of over the top reactions while tasting indian food, so as to attract or please the Indian audience but yours felt quite authentic. I simply enjoyed sitting back and hearing you praise it. Earned a subscriber there:))
Uttapam is the same as Dosa (one of the many varieties) made with Rice and Urad dhal, but poured in as a thick batter and topped with your favourites. Never seen one made from semolina or yogurt. BTW I am from Tamil Nadu.
Are you serious? Have you never tried Rava dosa/utappam? Rava is the word for semolina down south. You must have eaten this, you just got confused with the name I guess. Rava/Semolina dosa is extremely common.. But yes, I have not seen dosa being made with yogurt, that's a first for me.
@@praveengeorge8413 yeah I've never had rava dosa made like a fluffy pancake. Rava dosa is known for being very light and crispy or that's what I thought it was. I would like to try it 😃
Well from someone from the North, this Rava/Suji uttapam is my go to.... Probably because it's quick(needs to rest the batter only 15 mins) and crispy and super easy to make. P. S. Also might be bcoz of my utter inability to make good dosa no matter how much I try
You have to try the Swedish potato pancakes (raggmunkar) with panfried unsmoked thick bacon and lingonberry jam. And this classifies as full meal in sweden. if you don't find unsmoked thick bacon you can just use ordinary bacon, it works just as good and if you don't find lingonberry jam I could send you a jar for free or you could just use cranberry jam. This is very filling do to the shredded potato in the pancakes. This is the dish I love the most of all the swedish dishes. Love your content!
I love how talented this guy is. He cooks things for the first time and does pretty well. Meanwhile I’ve been attempting a French omelette for a whole year and no success💀💀💀
Ok couple tips on the American pancake: 1. all the dry ingredients should be sifted to make the dough smoother 2. the egg whites should be separated from the yolks and put in a mixer until they form a white fluffy texture. they can then be added back into the wet ingredients 3. right after the hot melted butter is added to the wet ingredients it needs to be stirred thoroughly for a few minutes to prevent it from re-solidifying 4. this is not necessary but a small pat of butter in between each pancake is always delicious hope this helps!
Love your videos. Have the Indian pancake (Dosa / Uttapam) with:- 1. Coconut Chutney 2. Mint Chutney 3. Tomato + Onion Chutney 4. Vegetables + Lentils cooked as a stew (Sambhar). That's how we have it. Alternatively, a thin crispy crepe with potato stuffing can also be made and had with both Sambar and Chutney (Masala Dosa).
Onions (Red, preferably) is one of the regular toppings along with Tomatoes on an *Uttapam* , and it really changes the taste by quite a bit as it cooks. Some of the more common toppings are, Grated/Chopped Coconut, Grated Carrots, Capsicum, Boiled Corns, Peas, Cashew, Raisins (both sweet or sour can work, as desired)
@20_Isha Shah _XII B Its more of a personal topping choice, like Cashew or Coconut or Capsicum, for example. And i only said it because it kind-off works (plus there are different taste variety of it, like a sour raisin).
As a Venezuelan, I respectfully disagree with calling cachapas pancakes. That being said, I’m too happy about being included, and the fact that you made cachapas to be mad about it. Edit: Also DO NOT feel bad about how your cachapas turned out. You did your best, and it looks great.
I was looking for this exact comment lol as a Colombian I see cachapas as an arepa not a pancake. Still nice to see something so similar in our cultures be represented
For the American pancakes, let the batter sit for about 10 minutes or so. It will hydrate and absorb the clumps. Or you can add more buttermilk to loosen it up.
You should try also Polish pancakes (pol. racuchy) - there are really many types of them (potato pancakes, apple pancakes, quark/curd cheese pancakes etc.) and we eat them with berries, powdered sugar or even with honey. Generally speaking, Poland is pancakes Eldorado and probably every region has its own variation of pancakes. 😅
I love how he mentioned uttapams are from south india and not india, y'all dont realise how contrasting cuisines we have here. Gujrati cuisine is nothing like south indian or north indian or punjabi... Spice is the only thing tying indian cuisine....
In Germany the most known Pancake here is the Eierkuchen/Pfannenkuchen, it is very simple and quick to make, often eaten sweet. The only thing is to not confuse it with the Berliner or in Berlin known as Pfannkuchen, because this dish is more like a filled Donut.
The crepe you made is usually served with a sweet filing. The French savory pancakes are called “galettes” and are made with buckwheat flour. At least that’s how it works in Brittany.
In Germany, we have "Eierkuchen" (which pretty much means "egg cake") - they are similar to American Pancake, but done with milk and a little bit bigger and more flat than the American ones. They are usually eaten with apple sauce. We also have "Pfannkuchen" (which just means "pancake"). They are thicker than Crêpes but pretty similar otherwise. They are also done without baking powder. I also love the Palačinke (typical in Serbia, Croatia, Slovenia and probably some other countries) - they are similar to Pfannkuchen, but done with sprakling mineral water. They are slightly thicker than Crêpes, but not much. None of the named pancakes are with sugar, but you usually put sweet things on them.
In Brasil our pancakes is like the French one, but we fill with ground meat and tomato sauce. We enroll then all, put in oven with more meat, sauce and cheese to gratin. We call "panqueca de carne", translate is meat pancakes, this is the traditional one, but we fill with chicken, cheese and Han, hearts of palm, shrimp or anything you like. Food to most of us is like a blank board, the traditional recipes is a form, but the colors we decide with we like. People deserve respect, food need to be a warm hug to our taste buds, respecting the traditional or not.
You should try Polish ,,racuchy”. They are pan fried yeast pancakes that taste literally like ,,pączki” (polish donuts). Every Polish grandma has a special recipe. They are also often made with sliced apples added to the batter.
And add to them some chopped apples and then at the end decorate them with some powdered sugar! They are delicious!!! My mom and granny are making lovely racuchy🥰
Buttermilk is the leftover milk that you get when making butter. You use heavy cream though to make butter. But I wonder if using buttermilk is going to give such a difference when this is the amount of butter used.
In some regions of Saudi Arabia, we have مصابيب "Masabib" what is similar to pancakes. The distinctive is that it must be made with brown flour and some local spices, black seed, ghee and sweeteners with honey only. 🍯 The salty version of it is called مراصيع "Marase'a" and must be made with whole wheat flour as well, topped with “koshna” which is a stir fry diced onions and tomatoes addition to spices. *i like this more* 😎 You can taste the real taste only if you eat it directly by hand 😋👍 So because of the spices, brown flour and ghee, it is considered a winter meal par excellence. It really makes me feel warm on the coldest days, Masabib was the first dish I learned to make from my grandmother's hand May god have mercy on her.🤲💗💗
In Germany we call it Pfannkuchen (literally pan-cake) and in my hometown it's like the size of a crepe but thicker and rather rich and salty than sweet in flavour. We eat it either with bits of bacon or sweet with marmelade or cinnamon. It's always tasting like childhood to me since my family used to always make them on Saturdays! Pfannkuchentag :D
Mit Nutella und Erdnussbutter hab ich die als Kind oft gefüllt, das war übel geil. Manchmal wurden die Pfannkuchen auch mit einer Käse-Spinatsoße gefüllt, das war auch traumhaft. Ach, jetzt hab ich Lust auf Pfannkuchen.
French crepe is what we call pancakes in Norway. I was not aware of that before I watched this video :D They are delicious btw. In Norway we eat them either with bacon for dinner, or with some jam or sugar as filling on top.
@@Meddimehell then you're making french crepe, not pannekaker. Pannekaker is considered more dinner then dessert, while french crepe is mainly dessert. Even SNL(store norske leksikon) has a short explanation how they are differ. Its perfectly fine if you make more akin french pancakes aka crepe, but they do differ, so that was what i reacted at with your original message where you said french pancakes and Norwegian pancakes are the same. Mainly they are thicker and normally more fatty, but definitely thicker.
@@maristar852 I agree that they can be a bit thicker, but still with the same recipe as the one seen in this video. And yes, it is normal to have it for dinner, with bacon. Some also have potatoes on the side.
Congratulations on 1mil by the way!!! So amazing! I've been subscribed since you had 10k or something like that, and I kept wondering how's that possible, you deserve so much more. Good job my friend 🎉🎉🎉
You can add diced onions in the batter of uttapam to make it even more flavourful. Also, there is one more pancake called dibbaroti. I don't know the recipe but, from your previous experiences, it's the crispiest pancake you'll have in your life.
To separate the egg white and yolk, use the egg itself. You can sort of move the contents of the egg between the 2 cracked parts after breaking it down the middle. Collect the overflowing white into a container below and pour the yellow into another container nearby
Try the Algerian pancake (baghrir) Algerian Baghrir Ingredients 100 grams white flour 400 grams semolina 1 liter lukewarm water 1 teaspoon salt 2 teaspoons yeast 1 tablespoon baking powder 2 tablespoons of oil 2 tablespoons vinegar How to make the Algerian Baghrir For 10 minutes, beat all the ingredients in a blender, then pour them into a bowl, cover and let the dough rise for 20 minutes. In a frying pan greased with oil on the fire, make circles with a large ladle of dough and repeat the process until the amount is used up. Serve the Baghrir after greasing it with honey and butter with tea or coffee.
I'm not from Venezuela, but in Costa Rica we have similar thing called Chorreada. The secret for avoiding that mess is using a lid for a while before flipping around.
The Venezuelan pancake is kinda the same as an Arepa a white cheese like mozzarella melted inside. They are so good. All these pancakes are good too haha. I can't choose a favorite, crepes are amazing and a bit lighter than American pancakes, but get a little crisp char on homemade pancakes and it's just so fire.
I as an Indian can proudly say how versatile out food is. I myself don't know where it ends, there is so much tbh. I just love everything i eat from morning parantha to my rice lunch to my chapati dinner and so much more
You should also try Parathas. It's a type of pancakes origined from punjab a state in northern India. It's filled with several vegetables. Most popular Paratha is Aloo ka Paratha, it filled with potatos. I grew up them. They are very yummy.
When your battery is more runny, you don't technically need more flour. Lower heat and more time on the pan. You can cover it with a lid too, to keep the heat inside, and flip when the top is settled. That's how I do it
Yeah! They're so popular outside as well. Was expecting it in this video. Edit: I think he was mostly trying to make batter-based pancakes. Scallion pancakes are more flatbreads than pancakes, though that's what they're called...
Sooooo, since you already talked about Brittany's crepe origin, I'm very curious to know if you've already tried galette (kaletez in breton), which is kind of a buckwheat crepe, and a savory dish. It's very good, and just like crepe, you don't usually eat it on its own. Some of my favorite fillings would be camembert-andouillette, or salmon-cream-chives.
Seeing you made an uttapam for the first time, you did really GREAT. I absolutely appreciate it. But if you want to make it again, if advise you to add green bell peppers, and grated carrot to it as well. It's usually served with chutney, but it's eaten by itself as well. Love your channel.
I love this video, because it really shows what some cultures think of anothers (I am not saying KWOOWK represents a whole culture). It shows how traditional recipes are made by others and what they think of the taste. For example: I'm venezuelan and the cachapas, also known as "Arepa Dulce", are normally made using only "harina pan de maiz dulce", milk, and sometimes oil, using the amounts in the "P.A.N flour" bag, which is not exactly what you did. So this is, in a way, really informative.
@@mimiisnotavailabe pues, honestamente, solo viví en venezuela hasta mis 4 años, el resto de mi vida la he pasado en Colombia, y casi todo lo que conozco de la comida venezolana viene de mis papás y mi abuela. Crecí comiendo cachapas y no las acompañaba con queso por que me encantaba el dulce y odiaba el salado, supongo que mi mamá me dijo que se llamaba arepa dulce por eso mismo, asumí que los demás tambien la llamaban así, ya que no estoy tan informado sobre venezuela como lo estaría alguien que hubiera vivido toda su vida allí. Perdona mi ignorancia entonces, pero las unicas comidas tipicas de venezuela que conozco con la ayaca, la mandoca, la arepa blanca, y la cachapa. Así que no conocí nunca lo que tu llamas arepa dulce.
As an American I can say that looked actually like a lot of butter for the pancakes. I generally don’t even put butter into the batter itself, normally it’s flour, eggs, buttermilk, a bit of honey, and baking soda. And a dab of butter in the pan when cooking
Whenever I think about Japanese pancakes, I think about dorayaki Also in East Indian state Bengal, we have a pancake recipe which is sweet just like crepes and it's filled with sweet coconut filling in date tree jaggery. The dish is patisapta and it can only be made during the winter because of the availability of date tree jaggery
You forgot the most delicious one (unbiased me 😔😂) the Algerian crepes/pancakes called "Baghrir" or "Tighrifin", it's made from semolina flour and it has a lot lot lot of holes that's why it is nicknamed 1000 holes😂, it is usually consumed with honey and little melted butter.
As a half French person I would like to add that we just use feeling when adding milk to crepes. Often we end up with a dough too thick and need to add more milk afterwards, so just add until it's thin and smooth
I'm from the United states and I agree that we can be excessive; however, your pancake stack still looked like multiple servings. Usually, someone would only have 3 or 4 in a stack.
Im not Korean but the Korean seafood pancake with spring onions, seafood and a crispy batter is the best pancake I’ve ever had. Kimchi pancakes are nice too but they’re less crispy. The Chinese spring onion pancakes are nice as well but hit and miss according to how good the recipe is
Random fun fact: The dosa or the uttapam was accidentally discovered in india when a guy spilled some batter on a pan while trying to make another dish called "Idly" and it somehow got very famous :)
🎉🎉great to see you cooking so international recipes ! As a Colombian that also like cachapas and a big fan of pancakes 😍 have to say they are not pancakes ( which in theory are sweet cakes made in a pan ) cachapas are arepas which is a national Salty dish like in Colombia ( arepas de choclo) . Even that we have bread this is also like kind of bread for us be eaten with eggs for example ❤. A pancake is fluffy, and sweet also not a crepe 😅 but good to see your effort! You can make different pancakes with the Japanese pancake, German Pfannkuchen or and the American one 😉
So in brittany we usually add beer or calva or rhum in our crepe batter. And the traditionnal way to eat it is with salted butter on the warm crepe so it melts and sugar (crêpe beurre sucre). Another way to eat it is with salted butter caramel (caramel au beurre salé). You should definitely try it!
Ooh may I suggest a Mofletta next time? It's a maghrebi/sfardic jewish pancake made at the end of Passover in the Mimuna and the first hametz (gluten free) item we eat after the holiday! At my family, we usually serve it with butter, drizzled honey and a date inside, tho it can be eaten however you'd like. My fav is peanut butter and nutella 💪 I also recommend blini! It's an eastern European flat pancake that can be both savori and sweet! My fav for this one is cream cheese and berries~
I unironically love how whenever he makes American flapjacks, it's an inadvisably massive stack. 2-3 is the usual standard, but you know what? You're dead-on with the spirit of it, and American pancakes should feel like a mistake once you're halfway through the stack. I should know. I also suggest adding some mashed banana to the batter. Less traditional, but really helps to keep them moist and adds a little extra flavor to what would otherwise end up tasting like flavorless starch mush after you start getting full.
I am an indian, and not a cook. But i sure am a foodie, those were the deadest uttapams i have ever seen.... Idk what was wrong and those. Also thay are served with sambhar and coconut chutney, makes it even better. Apart from this rant i love he mentioned them as south indian uttapam and not only indian
Best pancake is what I just know to be "the regular pancake", which I've always had growing up. Think crepe, but not so thin people don't wanna call it a pancake. Put something on it and it's basically a crepe with something on it, but with more pancake. Then we have poffertjes, typically Dutch, basically the same thing, but thicker, fluffier and very small, just a forkful, generally served with powdered sugar. Just as good, if perhaps less versatile (I wouldn't cook bacon into them and add syrup or bake cheese into them (Those are the best pancakes, really.)).
The cachapas are reminiscent of johnnycakes. Thats an American Southern dish my Great Grandma used to make. How interesting that we share so much without even realizing it!
It's odd that after taking a cheap shot at the USA for having sugar in the pancake batter you didn't notice that you put sugar in the corn batter. Corn is far sweeter than wheat. So why would you add sugar to corn based batter?
Also the crepe had butter and sugar as well, France's use of butter in cooking is a meme as well but goes unmentioned. Not trying to be cringe but people love to rag on Americans because "hur hur fat because sugar" but I think most people aren't eating pancakes every morning. Sorry, this very oddly specific thing triggers me lol
I think it's more about the topping than the pancake itself. I'm French and I really like pancakes too, but I can't eat them topped with butter and syrup, that's way too much for me. I use the same topping as for crepe and it's perfect 👌 That's why I think he lowered the grade, because the topping is different. I think for the corn pancake, it's a bit salty too ? So maybe it balances the taste.
@@aurored.7549 He also eats a huge stack of pancakes. Three pancakes is a more normal serving. It looks like he has ten or more. The sheer size of the portion would be off putting.
Russian pancakes "blini" were invented earlier than "crepes" from France) Just look in history, there was a 9th century of origin, but still Try them please They are awesome,without joking
@@mastacrixus3048 we have a bit different crepes They are less sweet and we often put there meat/liver/caviar or jam/honey But yeah All countries have different variation
@@АртемийНемцов oh cool! yeh we also put fish or other meat with bechamels or other type of sauces, can be spicy, salty, creamy, sweet. we have it all, extremely popular for dinner family gathering.
If there'd ever be part 2, slavic culture has cheese pancakes (called syrniky/сырники here) that are usually served with sour cream, jam, honey or combination of one with sour cream
Hi! Really love your videos! 🤩For the cachapas you didn't need more flour. In fact, people don't usually add flower. The consistency you already had was pretty good. People do add a bit of vegetable oil to the mix and more sugar. And cachapas are usually cooked on low heat. Mozzarella cheese is rarely eaten in Venezuela, unless you are preparing pizza. But another white cheese that is saltier would do, one that melts well. Your videos make me think that I can actually prepare something delicious, even if it is from the other side of the world. Also, they makes me want to go Mexico. 🤤
8:47 As soon as you wanted to say "oh mama mia" I had the low battery sound of my headphones x) Well done btw! Bretons usually add a light dash of rum to the crêpes btw to elevate the flavor
The most popular topping for Uttapam is onions and it tastes so good with the onions. Also, it is generally served some sort of chutney on the side like cilantro or coconut or tomato chutney.
I'm super late but usually in French crepe batter, we like to add just a touch of alcohol, some do beer or vodka, my personal favorite is rum, it makes the crepes even lighter and adds some wonderful flavor :)
German pancakes are my favorite. My recipe : take a glass 9x13 pan and add 1/4 cup of butter place in the oven to melt. Put 6 eggs 1 cup flour 1 cup milk and a pinch of salt in a blender to mix. Pour into the the pan with the melted butter (that’s still in the oven) and cook until golden brown. Serve with syrup and powdered sugar. Thatshow I make it but I know I’m Germany they add vanilla and sugar I think to make a sweeter pancake and doesn’t serve it with syrup.
My mom just mix vegetables in the dough af uttapam early insted of sprinkling them only on top , that's even better , and off course we mix spices in veggies aswell , it's even better
I like how you show the imperfect part and enjoy them still because nowadays most RU-vidrs show the perfect ones with nice plates ans utensils in beautiful kitchen and claim the dishes are easy to make. I messed up every time when I followed those steps and realized something might be missing or not pointed out for inexperienced people.
