As far as I can remember, tea time was my favorite past time when I was young. My sisters and I would have tea with our mom. She would make her delicious crepes or as she calls them ‘pancakes’. We’d roll them, drizzle with honey and that was the best thing to stuff my 5 year old belly. My mom has always used water and never milk in her crepe recipe. Milk wasn’t a staple in our house. Apparently, water was what the Romans used. I guess we could say her crepes were Roman inspired.
This was the only type of ‘pancake’ I knew my entire life. So, it wasn’t surprising that when I made Mr. V pancakes, he got a shock of his life. He’s half American after all. Mr. V and I had our share of pancake confusion induced World War IIIs in our first year of marriage. I haven’t even thrown in a Malay pancake, ‘apam balik’ into this already confused mix.
To ease up pancake tension between us, I thought I’d make both types every single time we had pancakes. Almost one decade of marriage life later, I’d say I have only made both types of pancakes once. Maybe twice.
So, to make up for lost time, I thought I’d pancake our lives.
Mr. V loves buttermilk pancakes. Who has buttermilk in their fridge? No one. I have yogurt though. Best decision I made. Yogurt helps pancakes fluff up and stay moist with a slight tang. By using half all-purpose flour and half whole wheat flour, we could at least say we try 50% of the time to be healthy. These pancakes are super light, moist yet fluffy and they are so delicious. The trick is to use whole wheat pastry flour
The crepe recipe is based on my mom’s. The only change I did was that I substituted half the water with milk. The end result was of course delicious crepes in my now much older age belly.
So, what will it be folks? Crepes or Pancakes?
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What’s your family’s greatest food confusion?
