Can I have breakfast now?

by Volker Weber


The video is quite excellently made, but I don't like his cooking method

It's amazing how many cooks still believe you have to sieve flour.

The only reason it became common practice was because, in the old days, people used to keep grains rice in the flour to keep it dry. A sieve was the only way to separate them.

In addition, I put the ingredients into the mix in a totally different order. If you put the milk in first, then the eggs, you can mix them together much easier than if the flour is already in the bowl.

Adding the flour last prevents having a bowl with loads of dry flour stuck to it which you need to scrape off when mixing.

I also never measure the ingredients, I just do it by eye. If you like thick (american style) pancakes, extra flour allows a nice thick mix. If you like the thinner (french style) pancakes a drop of extra milk helps a small amount of mix spread thinly over the base of the pan.

So there you go, more than you ever wanted to know about pancakes...

Ben Rose, 2008-02-04

Quiet at work today, Ben?

Stuart McIntyre, 2008-02-04


Volker Weber, 2008-02-04

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I explain difficult concepts in simple ways. For free, and for money. Clue procurement and bullshit detection.


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