Jon opens a cookbook, a nervous look on his face. He thumbs through the pages, his eyes start to pace. The pages are old and some start to tear. Words escape from his mouth, "The nutmeg- where?!" His panic does fade and a smile does gleam. "All of the recipes contain nutmeg, it would seem" With joy in his heart and thumb sore from the grater, He finds one to cook now and one to cook later. The cookbook is closed with a new dish to taste, "I'll savor the flavor and let nothing to waste" The plate is now clean and the aroma a memory, "Another fine recipe from the 18th Century!"
I grew up in South Africa, and the way my family made pancakes was with a thin batter, like crepes, that stood for at least an hour before cooking, then cooked in lashings of butter, sprinkled liberally with cinnamon sugar and a squeeze of lemon and rolled up. The cinnamon sugar and lemon juice joined with the butter to make the most delicious syrup that would threaten to run down the chins of the unwary. Sometimes on a Sunday, after a roast lunch we would have a huge pile of them for a light supper! It is still the ultimate comfort food, and a very good memory, to me.
Me: “Man, my ancestors must be kind of disappointed in me for being basic with all this pumpkin flavored stuff during Fall.” My Ancestors: “Pumpkin flavored coffee!? Why didn’t I think of that?!”
Welcome to the club! Hope you enjoy all the videos, Jon has even done a few with a historical Spanish theme. His specialty is the American Revolutionary War period, early 1700s to 1810 in the northeastern US.
I used to be a little ashamed at how much I love pumpkin spice. Because I'm a 27 year old white girl from the suburbs and I hated being a stereotype. But then I decided to stop caring so much and just enjoying things I like! All this is to say, I'm very excited for this recipe!
In my opinion, as long as you’re not being annoying to your friends and family about how much you love pumpkin spice either in person or on Facebook (or whatever social media sites you use), then you have nothing to be ashamed about.
sometimes things are popular because they're good what's annoying is when they're overly ubiquitous because they're popular. that's not your fault, that's dumb uncreative businesses.
We get so few years on this planet that we should all make time for the things we love, to hell with stereotypes. I'm a 25 y/o British guy who drinks a tonne of Tea and has wonky teeth and I'm loving life!
Good for you! People getting upset because other people like spices like cardamom, ginger, nutmeg, cloves, mace, cinnamon, allspice, etc. etc. etc. is just weird to me and I cannot understand the mentality. Same with people who get upset about someone putting pineapple on pizza. Who cares if they put an old shoe on it? lol. It's their meal and no one else should care what they like to eat or drink.
I used to be annoyed when people started celebrating Christmas before it was even October. But honestly, now I understand that if it makes life worth living, who cares? It doesn't hurt me any. I only don't like it when the Hallmark channel takes away the murder mystery channel, and replaces it with Christmas movies every July and holiday season 🤣
Thought I would write out the recipe since it was not in the description. Makes life easier for me, probobly some of you also. I think I got everything. Definately going to try them soon. Pumpkin pan cakes from Townsends vid of October 7, 2021 4 whole eggs Yolks only from 1 to 2 eggs (casting out the whites) About ¾ cup flour, you will have to judge by eye if it’s enough might be as much as a whole cup. “some” milk. Half a pint of Sack (?) wine or leave it out and add water or more milk Mix till it looks like a regular pancake batter that is a bit on the thick side from what I see in the vid but you make it what ever your usual pancake consistancy is. Pinch of salt, fat pinch of nutmeg, pinch of cloves, pinch of mace, pinch of ginger, Stir well and taste, adjust the spices as you wish. Prepare your pan as you normally do for pancakes with cooking spray, butter or lard. Cook them as you normally would. He squeezed a bit of lemon and sugar on his pancakes, haven’t tried that but will to see how it is. These are a flat, dense well spiced pancake as they have NO leavening in them at all. Looks like a fun fall recipe.
@@catherineshaw1122 in large quantities nutmeg is a strong delirant. Like actual delirant. It doesn't have a drug-like effect, it IS a drug, with the effects very much like fever/fever dream. Source: Psychonaut Wiki and personal experiences
I live in Australia, but my family came from the north of England. Having lemon and sugar on my pancakes is the way I grew up. Glad you loved eating them like that John!
Jon's happiness is wonderful. It's authentic - and that just stands out so clearly. Other folks who who pretend to be bubbly are hard to take - but the real deal like Jon? A balm in this weary world! Thank you for all you do for all of us. :-)
From reading about Ben Franklin he seems to have been quite the hipster of his day. He even loved coffee shops. I’d bet good money he liked pumpkin spice pancakes.
Speaking as a woman from England - Lemon and sugar is still the tradition and most common way to top a pancake. It's the ONLY way I have mine :) The difference is that UK pancakes are more likes crepes (like this recipe) and so they dont absorb the juice which gives the sugar a chance to mix. With American pancake they're too spongy, the texture is all wrong from lemon juice unless you create a lemon and sugar syrup first (like a lemon drizzle cake).
@@Marlaina I'm in northern Indiana, it is not supposed to be 80° in October. I feel like so many years we go straight from Summer to Winter. Last year we actually got to have an Autumn season.
Guess where I am, thanks to you guys: Saint Augustine Florida. Yesterday we toured the Spanish military hospital, THANKS TO YOU!!!!! Keep churning out the great content, for my young homeschoolers. 💕
Here in the UK lemon and sugar on your pancakes is the main way of having your pancakes i dont think i know anyone who has maple syrup on theirs at least here in the UK fluffy pancakes are not really a thing here you just make your batter and put it in the pan no rising agent it is funny how countrys eat the same food just with there own twist
Never heard about lemon on pancakes! Love these little cultural exchanges. Maple syrup was the only sugar available for much of the history of northern North America. Tapping the sap of maple tree, and boiling it down made it the poor man's sugar for a long time. Now, pure Maple syrup is getting expensive, and has been replaced by beet sugar.
Yes, and we also have pancakes that are practically the same as American pancakes, but they are called 'Scotch pancakes', or 'Dropped scones', and are not considered a breakfast food - they are typically served cold and spread with butter as a teatime treat.
You should give Apple Cakes a try if you haven’t already! I found them in a mid-19th century book but I get the feeling it had been around a hot minute prior.
Funny that lemon and sugar was a common "topping" back then, today on fench crepes (which are similar to pancakes) one of the most classic and common fillings would be lemon and sugar too.
If I were to make these today, I would had a bit of sugar and some leavening agent like baking powder or maybe wisked the egg whites then fold them on. Cuz I like my pancakes fluffy:) but these look good either way 😀
I think the sweetness comes from the syrup so these spund just lovely! I'm thinking you could even make them like crepes and then add cooked apples in the middle
@@LazyLifeIFreak agreed…some like runnier pancakes than others. i prefer them, they crisp a little better than the fluffier ones buy have a chew that crepes lack
Flexibility was always a plus. Sometimes thin and large was the way to go, and the savoryness of the spices used suggests something to wrap roast leftovers in before going out the door.😉
Lemon and sugar on pancakes is still done in Australia, and if made at home they tend to be thin rather than fluffy, so you can roll them up. I'll be trying this lovely spicy recipe.
You know having had Vermont (American) maple syrup... I think the Americans deserve the maple leaf on their flag 🍁 more than Canadians 😂. It was delicious
Every Saturday we have pancake dinner, and last week we had pumpkin spice pancakes. I've tried pancakes with lemon and sugar before...but not spice pancakes! Gotta get on that!
I grew up with lemon and sugar on my pan cakes. Which we had once per year at Shrove Tuesday or something. My mum made them thin like French crepes and rolled them up. I could have ate a dozen or more but we got three each because they took so long to make. And I think eggs were more expensive in those days. Or perhaps it was because she grew up with rationing. I used to make them every Sunday evening when my kids were young. We all got a lot more than three. It took about two hours but I listened to my favourite radio programme so I didn't mind. We also had maple syrup as an option.
We have that in the States, too. Called sopapillas or Indian fry bread depending on the shape (not my name for it, just what it’s called). On sopapillas here in New Mexico, you can stuff them with rice, beans, and red or green chile (or both) or just eat with honey, and you can make “Indian tacos” with the fry bread.
Up here in new england I sometimes, very rarely, see people put a little bit of lemon cream or lemon creme fraiche on pancakes (in addition to the maple syrup, obvs lol) . Interesting to see that lemon association again here in an english recipe! Maybe that's where it came from
Very interesting and sounds very good. One question - was the cinnamon omitted as an accident? I think after your taste test you wouldn't have needed to add more ginger and nutmeg if cinnamon had been included.
Might not be the best idea because I reckon the cider would be too sweet (unless you are referring to hard cider in which case I'd still not use it because the carbonation could mess with the consistency). Maybe if you dilluted the cider down a little. If you are just looking to substitute the wine to cut down on the alcohol content, don't worry about it. Unless you make the batter too thick, they really should cook through in the pan, meaning there shouldn't be much alcohol left.
I live and was born in Canada but I grew up in a British household so I've always had sugar and lemon juice on my pancakes. I always get weird looks from my fellow canadians when I say I don't like maple syrup and it's funny every single time!
My grandmother born in 1909 Arkansas would say,"put by" when she meant' to save for later'. I don't think our ancestors were throwing away their egg whites 😘 thank you once again for a wonderful and very enjoyable program 💜💙✌️
To be honest, I think the batter might have been meant to be even runnier. This sounds a lot like the continental style of pancake, which is to say thin and wide (albeit not quite as thin as Crepes) and the batter for that is straight-up liquid to the point where you cannot make little dallops of it in the pan but rather splashes. What you got there is pretty much flummery in terms of consistency and I think it really could have done with a whole extra cup of milk.
The recipe says @ 2:35 "Make it so thin, so it may run in your pan as you please". So the recipe assumes you can make them however thick (american style) or as thin (crepe) as the maker wants, it leaves a lot of room for options. Curiously, the recipe at @ 3:00 says "bake it up till crisp and brown" and I do not recall american style pancakes being crisp and brown, that seems more of a crepe, thou I suppose if you bake an american pancake long enough it will get crisp.
"Traditional" uk pancakes we eat today are usually really plain so the lemon and sugar is the flavour. Next time I make some I am going to add these spices to some of the batter. Sounds great.
When he added that last dusting of nutmeg, I suddenly remembered what I was wearing, and glanced down at my Townsends "I put nutmeg on my nutmeg" T-shirt.
"Raw eggs are gonna kill you! - You'll be fine, I promise." THANK you I cannot tell you how much I appreciate this. The amount of raw eggs I consumed should have katapulted me into the afterlife if that were true. There are so many recipes that use raw eggs; tartar, mousse au chocolat, even milkshakes
Yeah....have been eating raw eggs all my life. Had salmonella once. Still feel, that unless you're in bad health to begin with... it's totally worth the risk. What's 2 days worth of misery compared to a lifetime of culinary delights...
I took a large cargo container and cut the bottom out, propped it up with a stick with a rope tied to it. Then in the center of the trap I placed a can of nutmeg. 20 minutes later so it attracted a Townsend, and wahlah, I triggered it and had a 18th Century master chef in it.
This guy's energy is addictive i was super bored...seeing him cook simple pancakes so passionately makes my heart happy it makes me go to the kitchen and make something for myself 💝💞🌸
John's enthusiasm is almost catching enough for me to wander where I can get the ingredients for this recipe past midnight. I am looking forward to sharing this video with friends.
I've never seen Jon so happy as at 3:20 "I wanna eat all these pan cakes" More power to him (and I'd like to see this happen more) to make the whole recipe as it woz written. That "Lady" wrote a good receipt!
I just looked up this channel to see some old ways people prepared things with pumpkin and found this brand new vid! Not necessarily pumpkin itself but ill count it lol
Took a minute to pause and notice how aesthetically pleasing the setup and lighting of these videos have become. Always a treat to watch and always enhances the recipes being made!
If you're making that recipe, I would suggest that the pancakes should have been twice the diameter, and a quarter the thickness - almost paper thin, then you roll them up after frying. The French would call it a crepe, but if it's with sugar and lemon, then a British pancake.
Thank you for this. I have never had any problems with raw eggs. As kids, my younger brother (54), and I (60), would always be allowed to eat cake mix left in the bowl after Mum or Gran had mixed up cake batter. I think that that was a treat for a great many children in the late '60s and early '70s. In my early twenties, I had an astonishingly good open sandwich, called a 'Tartar'. Buttered dark rye bread, on which is a thin slice of raw beef, and on this, was a ring of grated raw horseradish, and in the middle of that, was a raw, very fresh egg yolk. I ordered it as a dare, but man, was it good. Was I ill afterwards? Nope.
