A swedish "pancake" is pretty much exactly like the russian one you made in the beginning. A raggmunk isn't exactly classed as a pancake here in Sweden :) Great video nonetheless!
I'm seeing a lot of my fellow swedes complain about the ragmunk gthink and I gotta agree, a raggmunk is certainly not a pancake although it is indeed served with lingonberry jam.
This comment section: 80% "Raggmunk is not a pancake" 10% "I see a lot of complains about raggmunk and I agree" 8% "So many people are complaining about Raggmunk" 2% Other
>Make a battered, pan fried cake with shredded potatoes >Refuse to call it a pancake This is why Sweden will never become a World Power. A whole house of cards, filled with lies and deceit!
Most of my fellow swedish people would disagreed but i see it as a pancake but with potato in it lol - its so swedish as it can get. Personaly as a swedish invidual i would say i am not triggered at all rather supriced, because i grew up with just a basic tin pancake without shredded potatoes in it, or a fater oven Most homes we do not usually serves it as a brakefast more like a meal or a desert with vanilla icecream and strawberry jam - least were i am from. I will certainly try out the apple sause on raggmunk, sounds way better for me haha!
Haha, of course. We hate it when people from other countries get things about sweden wrong in a public video like this. Or when they get us confused with Switzerland for that matter... 😅 And it's called raggmunk and not pancake, because there is another dish called pancake already in Sweden... (spoiler alert: the swedish pancake) and it's been around far longer than we've even had potatoes in Sweden. And then he goes about making the raggmunk, calling it a Swedish pancake and serves it with completely wrong sides. He makes the German version with applesauce. Far to sweet, and completely different from the more savory Swedish version served with salty pork and the tart lingonberries. It's basically like posting a video on making what you call a genuine carbonara, but you use both cream and peas in it and use the wrong cheese and bacon instead of guanciale... that would upset many Italians.
I've seen others comment this but I'm just adding validity to their claims, a raggmunk isn't really what a swede would call a pancake, our pancakes or pannkaka os more like a crepe or the Russian style pancake you made. But we don't att butter to the batter and if we do its melted. And milk can be substituted with water, but that is more of a "poor man's" recepie. Additionally the Swedish pancake can be a bit thicker then a crepe but that is up to personal preference. And they're served with jam and whipped cream or ice-cream. A noteble version of Swedish pancakes are plättar. Wich are a smaller but often thicker pancake that you need a specific cast iron for called a "plätt järn" Lastly raggmunk is served with either bacon or smoked pork and lingon berry either in jam form or what we in Sweden call "rårörda" lingon. Wich is a more tart alternative. Also in homestyle raggmunk a grated carrot can be mixed into the grated potatoes. Great video 👍
Don't forget "ugnspannkaka" too. Also, smoked pork and bacon is the same thing. What we eat with raggmunkar is salted fried unsmoked pork belly. (Stekfläsk).
What are you talking about? Generally you do add butter into the batter, melted of course but still you have to add it in. I have never heard of anyone who takes out the milk..unless you try to make it vegan in which case you substitute it with something else, you don't just use water instead as it doesn't bring the same richness, qualities or texture to the pancake. Swedish pancakes are generally just slightly thicker than a crepe yes but of course that is personal preference as EVERYTHING is but here we're talking in general terms.
I agree, Jose! Traditional Cachapas are bigger, thicker, and usually served with a lot... like, A LOT of cheese! (And/or - some sort of "pulled"- pork, ham.) with a little bit of room temperature butter or Natilla on top (or both if you are brave enough). I'm not sure how tasty they are with Mozzarella instead of Queso de Mano, but I'm being picky here. 😅 However, referring to them as a sort of pancake is a bit of a stretch, but I think this video is more about pancake/crêpe like recipes and how diverse and different they can be around the world. On a side note, if you try to make Cachapas again, I suggest you use a mix of buttermilk and milk instead of just milk. Other than that, you did great, Andong!
Omg the proudness I felt when I suddently hearded about our Venezuelan Cachapas 🥰🥰🤩🤩 I love them!! We achieve the perfect consistency of the corn by grinding the corn, you can use for example the meat grinder of the kitchenaid. To that we always add a little bit of sugar, milk and we add some corn flour to make it take a texture that doesn’t break when you flap it. Success with your next try! We also love to put some butter before the cheese 😁🙈 omg my mouth is watering!
For anyone interested in Breton Crêpes, here's a bit more info that might interest you: First, in the western half Brittany (the western "arm" of France), "galettes" are just crêpes; or, to be precise, crêpes de blé noir (the French term for buckwheat is "black wheat"). And since my family originates from the Morbihan region, I'll be using crêpes for both; either wheat crêpes or buckwheat crêpes. *Side-note:* Until the government actively finished killing off all local dialects and regional accents across France somewhere around the time between the two World Wars, Bretons mostly only spoke… Breton, a Celtic language closest to Welsh (or better, Cornish). Furthermore, even within Brittany, language was not nearly uniform. My two grandparents come from villages separated by just a few kilometers, but when they met, they could just barely understand each-other (imagine someone from the most remote parts of the USA, maybe Louisiana and someone with one of those mind-blowing accents from somewhere in Britain or Ireland). The distinction between the two is clearly that my grandfather was from a larger town closer to the coast, so his Breton had a lot more French mixed in, and possibly some other languages, while my grandmother spoke a "purer" and more rural Breton. Getting back to the topic, my grandfather would call crêpes "krampuairr" (rough interpretation of the sounds into English) while my grandmother says "krampoos"; both totally different from the modern "litterary" breton "krampouezh". Now for some interesting details: traditional buckwheat crêpes are actually extremely difficult to make because they *do not* use eggs or milk. This means the buckwheat flour-which doesn't stick together like wheat does-has to be agitated before pouring in order to remain in suspension in the liquid and not all sink to the bottom. This results in thin gray crêpe (brown where grilled) *full* of holes (formed by air bubbles when the water boils away) and with a rich and distinct buckwheat flavor. And I do mean *distinct*! Buckwheat is quite strong and rich, which works great for a really thin crêpe; it's hardy and filling even though there's basically nothing to it. In fact, the simple ingredients (water, cheap flour made from what are basically weeds in the region, water, salt, and a bit of butter) are a dead giveaway of what this was: a basic "bread" typical of an extremely poor region*. My grandparents clearly remember it being the base of most evening meals when they were kids; usually served with a mostly-clear vegetable broth to dip in (often the broth was poured directly in "bowls" curt directly into the table-top). Traditionally, they are served either 1) Dry and dipped in buttermilk; or 2) Covered in butter (while still piping hot, so the butter should be all melted). This said, in places with more money, other toppings were also very common; here are a few "classics": - Andouillette (aka. chitterling sausage… smoked pork intestine sausage) - Ham, cheese and an egg (usually called a crêpe complète, which is like saying "the works") - Lard (French thick-cut bacon, the kind with visible fat lines) or lardons (the traditional French bacon "bits"); sometimes with potatoes Naturally, most crêperies now offer much more variety in terms of toppings (sausage and mustard, spinach and smoked salmon, …), but a great sign of a "real" traditional Breton crêperie will be the presence of "dry" and butter crêpes at the top of the list, and *at least* Andouillette from the list above. My understanding is that the wheat flour crêpes are more of a naturally formed "fusion" cuisine that likely appeared either in eastern Brittany or along the coast where more wheat flour was used. Though this is just intuition, not something I've researched into. They are considered "traditional" when paired with sweet toppings (sugar, jam, chocolate/Nutella etc.) while buckwheat crêpes are basically always savory and full of butter. *This is a bit over-simplified: the coastal parts of Brittany were actually quite rich at some points in time, especially when colonies were all the rage (both because of import/export of goods, but also-unfortunately-slavery), but the rest of Brittany was quite poor for a long time. Most Bretons did not speak French, and were often looked down upon as being crass, crude and mostly just peasant folk. There is a rich history of cultural discrimination there that I am not qualified to get into.
@@martinn.6082 Since you dug this old post up, I'll use it as a sign to add a few juicy bits of information: The abundance of butter in Breton cuisine is the result of an exemption from a salt tax (la Gabelle) across most of France throughout the Middle Ages; I forget the details, but some regions were annexed or joined mainland France after the law was instated, and didn't have to follow it. Now you'll ask: what does this have to do with butter? Well, salted butter can be kept, transported, and sold a lot more easily. So at a much cheaper price (this tax was massive in the rest of France, making salt about 20× more expensive than in Britany), meaning butter became a much more common, and reliable business. So Bretons had tons of affordable salted butter to use in their cooking. For this reason, you will often hear French people from Breton origin sneer at anyone who uses unsalted butter… and then turn around and absolutely drown anything they cook in oodles of salted butter. So yeah, crêpes with a lot of salted butter. They're pure bliss, and I would highly recommend the experience.
Pfff, my fellow swedes are touchy.. Sure, our traditional pancake is pretty much exaclty your blini. But there's no point in showing the same thing twice. Your raggmunk looks great and I will defninatley try it with apple sauce next time.
Raggmunk would typically be served with lingonberry as you said, but another component in a raggmunk is bacon by the side. The robust taste profile and "fattiness" of the potatoes and bacon is immediately undercut by the acidity and brightness of the lingonberries, essentially serving as a reset button for your palette allowing you to scarf them down endlessly. Which is why we Swedes also love them on our meatballs. However when we typically say pannkakor (pancakes) or plättar if you're from the north we refer to the blin type of pancake. We also have ugnspannkakor (oven pancakes) which is just regular pancake batter but made in the oven instead, my parents love to have them with bits of bacon inside while i opt for the sweeter side with jam. Blood pancakes are also very popular here and i think Germany also has them(?). The blood gives them an interesting "rubber" quality because of the iron and coagulation.
rather then bacon I think normally most people use Cured pork, same cut as bacon but salty instead of smoked, usually cut a bit thicker. Another thing is rather then frying the Raggmunk in butter, alot of people fry them in the rendered fat from the pork :)
På hans sätt skulle också äggkaka eller vad det heter vara en pankaka xd (3 ägg, 3 dl Mjölk, 3 dl vetemjöl, 1 nypa salt. Blanda väl. Släng in allt i stekpannan och stek den. Servera med bacon och lingonsylt)
I’m glad that you did the “Raggmunk” but you N E E D it with lingonberry jay and one last thing smoked pork, something like bacon but thicker and not as smoked.
@@mooonoiocoa I would say that's more of a "råraka" in the article, a raggmunk has more finely grated potato at least in my opinion! But I do really love rårakor... Yum!
While everyone is talking about the swedish "not pancake", I will talk about the french one ! Galette is usually made just with buckweat flour, salt and water, sometimes an egg but no necessarily. No milk ! So the color is much darker and it is very different of a crêpe ! And most of the time, it is only eaten with savory food :) for the sweat, you really go for a crêpe (witch is really the same as the russian one) But really great video and quality content !!! I just discovered your channel and I love it!!
He did say most of this. Besides adding milk to the recipe instead of water, he did all the things you suggested. And milk instead of water is purely a preference thing when it comes to pancakes. Pancake recipes will usually work with either, it's just that ones made using milk will have a richer flavour. Perhaps not necessary with a galette, I'm not sure.
You made an excellent dosa. Usually it is difficult to make such crispy dosa. In India we have many pancakes, if we go by your defination. We have Besan Chilla, Stuffed Chilla, Moong Daal Chila, Khandavi, Neer dosa, Uttapam, Appam, Chilka Roti, Pua, Malpua, and many many more. Please do explore these recipes. Love the way you go so deep into a recipe. Do try all these
A lot of coments on the raggmunk and I must add to them to say yours really doesn't look like a traditional raggmunk (which might be good because I don't like them), the batter is too thick, it needs more potatoes and it's usually cooked more so it has more colour and get some crispy bits. And like other people already have said we definitely don't call them pancakes in Sweden (our pancakes are pretty much the same as the russian ones but we have whipped cream instead of sourcream) and they are definitely not served with applesauce but bacon and lingonberries :b I really liked the video though! And you have a really nice voice!
Damn, the Swedes are throwing a fit over the raggmunk. And while I agree, I understand why Andong did it. Swedish pancake is basically the same as the Russian blini, so if he replace it with raggmunk, he would have only done the blin.
@@G0rgar By that definition, omelettes and tortilla are pamcakes right? Which I mean sure. The problem is that every swede who hear pancake think of pannkaka, not raggmunk. Some might think oven pancake but never raggmunk. Its a bit like calling a whaffle a pancake. Stretch definitions a bit and it qualifies. But it sure as hell wasn't what anyone expected. Its also not as good as pannkaka :v
@@RezEverday Tortilla is made from a kneeded dough, it's bread not a cake and I don't think I really need to point out the difference between an omelet and a cake. waffle is for sure in a gray area, but uh, no pan I guess? It might not be your favorite variety of Swedish pancake but it's still a pancake.
Super impressed by his pancake game! 👏🏼 And it’s amazing how he nailed so many dishes of pancake type foods from around the world that are so varied and unique. I like how he paid homage to the different corners of the globe by small things like the style of garnishing the Japanese dish with those signature lines of mayo and flakes on top, and rolling the dosas so perfectly eating them with his hands. As a language enthusiast, I loved hearing his pronunciation of crêpe the right way! As a pancake enthusiast, I would like to add a few of my favourites to the list for others to try: 1) The Chinese jian bing （煎饼）: a super big crêpe, cooked with a layer of egg squeegeed on top, folded up around a crispy cracker with some salty and spicy sauces. Perfect breakfast. 2) The Brazilian tapioca pancakes (beijú) with lots of melty butter. 3) The Taiwanese crêpe burrito (潤餅), filled with 2-3 ice cream scoops of different local flavours, shaved candied peanut, and cilantro (trust me, it works!) (Also from Taiwan, the custard-stuffed pancakes are the best!) 4) My great-grandmother was from Belarus, and she would always make her palachinki with so much love at every special family meal. They are crêpes that are rolled up with a sweet cottage cheese filling, topped with whipped cream and delicious, runny thawed strawberries. 5) I’m Canadian, so I must also mention the renowned Canadian flapjack (especially my family recipe), but it HAS to be served with 100% real maple syrup (none of those imposter syrups!) That’s all! What are your favourite pancakes? I am always ready to add more to my list of things to try!
As a guy from the northern parts of Sweden i'm having a great time reading the furious comments from the south of Sweden. Here in the north we are mocked at for calling "pancakes" "plättar" by southern swedes, and we always have to defend our way of calling "pancakes" "plättar". For us in the northern parts, "pancakes" is what other swedes refer to as "oven pancakes" which is (as it sounds) a big pancake you bake in the oven in an oven plate.
I'm thinking the same thing with basically every non European dish in the world being called "curry" and laughing when we start getting up set when the same is done but with far for respect by our own
Wait, I'm from the southern half and I had no idea that you guys called them that. Where I live plättar are those slightly thicker tiny pancakes, what would you guys call those?
What? I literally live in southern Sweden and we call tunnpankakor = pankakor and ovenpancakes are ungspankaka?? Plättar are the TINY tunnpankakor, small enough to fit in your palm basically.
@@cael9078 Yup. I'm aware of that, it's a dialectal variation that's approximately crosses the Västerbotten County - south of it people call it "pannkakor/tunnpannkakor" and the smaller ones "plättar". North of it as i described "plättar" and "småplättar".
As a Venezuelan I never considered Cachapas a pancake, but here is a way easier way of making them with only 2 ingredients: -Fresh corn -Corn flour Yes, a lot of corn, I know, but it's the only way it works in the US because for some reason the corn here is different, in Vzla we use more ingredients but here the corn is way sweeter and moister. First, take the corn and add it to the blender, then gradually put the flour until it is a pancake-like consistency (not too watery). And that's it.
Gracias! I always think of cachapas as the base for a delicious lunch, with beans, cheese, lettuce, tomatoes and a bit more in the veggie version. Andong, please do a more extensive dive into the world of cachapas
Hey Andong, I have really enjoyed your willingness to learn and make mistakes because that’s what cooking is about. My partner, Sonia, is Venezuelan and we have tried many times with the freshest corn available and the best results always require chachapa flour. I don’t recommend regular maseca or masa Hareina. Apparently it has something to do with Venezuela having many varieties of corn all with different uses. Some are more starchy and used for “pancakes” or cachapas. Hope this is useful!
Somali's have a sweet pancake called malawah and the canjeero is considered more savoury as it's usually served with stews but can also be had with sesame oil (or butter) and sweet somali tea over the top.
Hey Andong, not sure if you'll see this but I wanted to correct a few things regarding the Canjeero (pronounced "Anjero") 1 - Anjero does not have Teff flour. People usually assume Anjero and Injera (Ethiopian) have the same/similar ingredients - but Anjero is traditionally made with Maize, Wheat Flour and some rare cases...Buckwheat. 2 - While we do eat Anjero like a pancake (honey, butter, sesame oil), I wouldn't really class it a "pancake". Technically, you can class it as a pancake, as it doesn't have the substantial texture of the Injera - but if you ask a Somali what a "Somali pancake" is...they would immediately reply Malawax (Malawah). Malawah is actually very similar to the Russian Blintz and the British pancake. I guess the one difference is that Malawah has no oil or butter incorporated into the dough, however - unlike the Blintz, you fry it in a fair amount of oil or clarified butter to get a crispy bottom and a spotty top. Both Anjero and Malawah can be eaten sweet or savoury... I would love a video on the different types of spiced tea, so many variations like Yemeni, Indian, Somali and even the westernised "Chai Latte".
You would absolutely LOVE the dutch pannenkoekenhuizen (Pancake houses). These are restaurants fully devoted to pancakes. Each house has their own secret batter. Here you can get German style pancakes, sometimes with a little bit of fermentation. But you can order it with whatever you want in or on it. Dutch cheese & ham. Ham & pineapple. Blueberry. Sometimes mixed in with the batter, sometimes on top of the batter, sometimes added after baking it. The whole experience of a pancake house is amazing, like visiting your grandmother.
The proper way to put syrup on American pancakes is to place a small amount on the plate and cover with the first pancake. Top with butter and some more syrup. Add next pancake, top again with some butter and syrup and continue until have a stack of at least 3 and up to 5. Then pour syrup on the top of the stack until it runs off and down the sides.
Guys, he didn’t say raggmunk was a pancake, he just said it's based around a pancake-like batter, which is true. As for the apple jam, yes lingon is the traditional pairing, which he also mentioned and he said that as a german he likes it with apple sauce. Ta det lungt alla, raggmunk är skitgott oavsett vad man har det med!
@@ericalee0610 "The title says it's pancake, though." And if you watch the video and listen to the guy's voice, you will understand exactly what Joachim was pointing out in his comment. I mean, if you watch videos by reading the video's title and calling it a day, more power to you.
Thank you. Everyone so mad. He defined 'pancakes' himself at the beginning of the video, and it fits his definition. If people dont like his definition they should make thier own video and define it themselves.
This is really interesting! Pancakes are such a versatile basic concept. Being Swedish, I've grown up mostly associating pancake with sweet flavours (jam and whipped cream is a classic, or ice cream). I usually brown my butter in the pan before pouring in my batter, which gives a really good flavour. I've only had Ethiopian injera once but I really liked it - I'll definitely have to try the Somali version at some point. All the savoury variations look delicious! My favourite pancake based food is probably the Chinese jianbing - it's savoury, soft, crunchy, filling, and just super delicious. As for the "controversy": I think my fellow Swedes need to work on their English comprehension 🙄 raggmunk isn't presented as _the_ Swedish pancake, but _a style of_ Swedish pancake - which it absolutely is.
Hahaha, I feel so bad for this guy. He made a video about how great different pancakes are, and all he gets is angry Swedes yelling at him for eating the wrong pancake xD hahahahahahaha. I liked your video, and I like how you compliment the different pancakes. You clearly love food. There's more than 1 pancake in Sweden, and everyone argues which one is called "pancake" and what the others are and should be called.... As far as I know there's at least 3 different Swedish pancakes, I can't blame a foreigner for picking the wrong one in his video xD Shouldn't Swedes just be happy that they got to be in the video???? Geez. For me: the Swedish pancake is the ugnspannkaka - because I've never seen it in Norway. It tastes like a pancake but it looks different. And when my friend served blueberry pancake I was surprised when I saw it, but then I tasted it and it tasted just like a blueberry pancake should. I realized it's GENIUS, because frying 20 pancakes, one by one, in the frying pan is SO BORING. But pouring the whole patter into an oven tray and baking it is so easy.
I do love that Norway is your deciding factor there, må alltid se til den beste av oss, eller hva? Now for s hot take for us scandinavians. A Lompe is a type of pancake
Bruh the original dose of Karnataka were served ONLY with groundnut and coriander chutney(I'm from Karnataka)...sambhar came into the picture only when tamilians took the dose recipie back to their state. So yeah... chutney would be the OG accompaniment.(I like to dip my dosa in chutney AND sambhar together btw😊)
@@insaimp the whole concept of pancakes is the use of pans for making them, so i guess a chila or a dosa is a pancake by definition, whereas malpuas are fried and dipped in syrup, closer to a deflated donut I'd say
Upvoted just for my beloved Breton co-citizens' galettes ^^ There's also another french pancake version from the southern part called "matefaim", "matafan" or "matefin" (about the same pronouciation although the first one might be the easiest one for you to decipher, it means "hungerbuster"). It is a sort of very thick pancake, so thick it could be called the lambas of pancakes.
Very interesting, there are so many types to discover! A small note: a French buckwheat galette normally uses water, not milk, as the liquid component -- milk is typically used only for crêpes.
Dosa is being slept on in Germany. It’s so damn good and a vegetarian dream food. Plus it’s great if you’re trying to save some money. In a pinch red lentils can be subbed for the urad daal.
@@CyberMachine that sucks, I live in india and in the state that it was invented at and in a medium priced restaurant its abt 1 usd and even cheaper if its street food but i woudn't eat from most street food places. I eat it almost everyday for breakfast. It really shoudn't be expensive at all.
@@CyberMachine You can make it at home its pretty cheap to make and also keeps well in the fridge, for a week or so. Just make sure to not eat it when it becomes really sour.
In Philippines we have shrimp pancakes called "okoy/ukoy". Usually comprised of a batter with -constarch -all purpose flour -egg -salt -pepper -and water for consistency (should be a smooth silky batter) Then add the shrimps to the batter (tiny shrimps are used and also do not remove the shells, this helps with the crispiness of the dish) This is to be cooked pan fried and served with vinegar (some add garlic to the vinegar)
Huge pancake tour, awesome man! Just to add my pinch of salt, I'm from Brittany where's the French galettes and crêpes are from and the difference between thoses two isn't just the flour. For galette you only use water instead of milk and usually leave the batter a bit thicker than for crêpes. Anyway thanks for all this tour.
Hahaha, so many Swedish people upset, including me ^^. But kind of upset with a big smile on my face. Amazing video, and your Raggmunkar were great, even though served weirdly by them selves without bacon and apple sauce instead of lingon berry. Your pronounciation was pretty much spot on too. Just so you understand that all this "complaining" is not to be taken to seriously, I am subscribing after watching only one of your videos. You are a natural behind the camera and the whole thing was so well produced with professional sound and video. Amazing!
Swedes ppl: mad, because he made the wrong completely average "pancake" of their 2 different choices of "pancake" Meanwhile, all Austrians standing there with a whole bowl of Kaiserschmarrn: are we a joke to you?
The dutch are really interesting when it comes to pancakes. I mean they eat them sweet or savory, they make em with different kinds of flour and they even have restaurants just dedicated to the flat dish ^^
I mean ...... it's really the same in France actually. You have two types : Crêpe and Galette, both made slightly differently and with different tastes, with Galette being generally preferred for dishes (probably the most recognisable one is served with eggs, cheese and lard and/or mushroom, both is best but you can have only one of either if you prefer) whereas crêpes are better used for the dessert (but it can still work perfectly for a main dish of course, it is slightly more sugary than a galette but it isn't a big deal at all and can even work wonders, just avoid galettes with sugary treats it works way less that way) and we also have dedicated restaurants for these called crêperies and ....... honestly that's probably one the places where you want to go as a child, there's nothing better than it for kids in my opinion and I am sure that most French people that would stumble upon here would have fond recollections of their time in one of those when they were young
Andong since you mentioned flat breads aren't pancakes, I challange you to make a flatbread form all over the world challange. From Rotis to tacos, but starting with the brazilian tapioca flat bread!
Somali represent. That was actually really well made for canjerro. Next time try it with some oil and tea in a stack. Best breakfast ever! I would suggest a few ways to make the process easier as well but that's for another time! Well done!!!
Any kind really. You just need the fat to not make it super dry. We use sunflower or whatever we have at home. Some use olive oil. Whatever you have works great with it.
So he did a rice dosa and freaked out? Wow. What happened to ragi, jowar and rava dosa? What are they, counter-cleaning cloth? And, of course, not to forget the north Indians, not a chilla in sight.
I was surprised when you went with Anjero instead of Malawah and I was even more surprised when you used yeast because I’ve never seen Anjero made that way. But I’m still really glad Somalia was in this video and I really wanna test this recipe now.
Cachapas are a staple food in the central regions of the country where they are normally made out of fresh corn (the sweeter-moist kind), water or milk, sugar, and butter. "Masa" flour is rarely used, maybe only to firm up the consistency sometimes, but it should all be kept as simple as possible. A cachapa should be moist, rather sweet, tender, rich, and taste a LOT like corn. Other than that use a fresh cheese that is mildly salty and preferably melty, some tang in the cheese is also good. Fill, Fold top with a wad of butter or margarine and you're done. PS: good sides are fried pork or bbq beef, wash it down with "Papelón con limón". Y buen provecho. Venezuelan Here.
@@OmegaEnvych)) Ну, я сметану не ем, не нравится, но сгущёнка с вареньем топ)) А ещё судя по тому как батя сжирает блины с сметаной, вареньем и когда как(иногда забываем купить) с сгущёнкой(варёной/простой), то это вкусно)))
@@NoscoperSans тут просто такой момент, что я с детства привык, что сами блины довольно сладкие :) Естественно, это так у меня мать готовила всегда, а я у неё перенял. Так то блины могут быть с чем угодно ж (с красной икрой, например), тут вопрос личных вкусовых предпочтений
Yo Don Antonio, I'm Venezuelan, your rendition of the cachapa is a solid 7/10. You need more cheese (a lot more, btw, queso de mano is just a different shape for mozzarella, they gro through the same process, except queso de mano is primarily cow milk instead of buffalo) and a huge dollop of salty creme fraiche on top. We call it nata. Cachapa is supposed to be sweet, so feel free to add more sugar if the corn is not sweet enough. I found that wheat flour helps with the elasticity of the dough (helps in the folding process) a lot better than harina pan (which is not the same as Masa, masa is nixtamalized, while harina pan is pre-cooked). If you have any specific questions I'm happy to share more!
Raggmunk requires thick bacon and lingonberry... the blasphemy of apple sauce... Sweden has a normal pancake as well which would be almost identical to the first russian one...
I think his German is showing, as Raggmunkar are similar to German Kartoffelpuffer (as in: potato in batter), and those _are_ traditionally eaten with apple sauce.
@@rickythomas9698 You'll always find dumb people triggered for nothing and with a lot of time to waste for causes no one should care about. He gave his definition of what he'll consider as A pancake but these morons somehow can't get passed the fact they consider they have THE pancake (which have been ignored because it's the same as a Blini)
i´m arab/german and tried like all sorts of pancakes but nothing beats blini yet! The mother of my russian friend taught me 10 years ago and i cant stop making them on sundays hahahah
I am from Slovakia🇸🇰 and we have 3 types of pancakes. The first is very similar to the russian recipe you showed, but we put the filling inside and than roll them, other than that it's almost the same. Then there are "lievance" or "dolky" which are made of slightly thicker batter than the russian style pancakes and when done are about as thick as american pancakes, but we don't put baking powder or soda in. They are very little, like 8-10 cm in diameter and we eat them drizzled with jam or what ever sweetner you like. We actually have special pans to make them in. And thirdly, we have "lokše" (lokshe) and they are made potatoes, eggs and a tiny bit of flour. The dough is rather thick and you actually roll them out before you cook them. I know it doesn't fit the pancake criteria perfectly since it isn't runny, but we eat them like pancakes just with savory fillings, usually stuffed with chicken liver and onion kind of stew or as a side for example with duck and sweet cabbage. It may not sound very appetising, but trust me it's awesome. The "lokše" are often eaten at festivals or when there is some kind of event where they serve food, you are guaranteed to find it there. I make "lokše" with my grandma and it's always a lot of fun😁.
The journey doesn't stop here! I'd recommend trying the Vietnamese savory crepe, Banh Xeo. The batter a very thin one consisting of rice flour (though some people use blended soaked rice) colored with turmeric speckled with scallion greens, with a liquid component of either water or beer. The method of cooking is as follows: fry thinly sliced pork and shrimp that has optionally been pre-seasoned in your pan. When the meats are halfway cooked, pour over your batter and lay some mung bean sprouts over the center where you will fold it. Cover and fry until the bottom is crispy, then fold and plate. Consume by tearing off pieces and wrapping with lettuce, herbs of choice (mint and perilla especially), assorted fresh vegetables (especially cucumber), and dip in a dressing of fish sauce, sugar, water, lime juice, minced garlic, and minced birds eye chilies.
Darling! Geil. So “raggmunk” (singular) or “raggmunkar” (plural) both sing and plural form goes, are done and served with bacon and lingonberries in the land of Schweden. It’s a less popular dish today but it’s around, most of the hardcore fans are likely seniors. I’m convinced, some of our ancestors moved here just to farm 🐷 🐖 🤣 Raggmunkar also a great example of the important use of balancing ingredients - flavours - textures in the traditional Swedish cuisines, tart berries, fatty salty bacon, potatoes - together. While being frugal, seasonal and not wasting anything. sweden.se/culture-traditions/raggmunk/ The Swedish people, we, usually mean this dish when we speak of “pancakes” or “pannkakor” (Swedish word) slightly thicker than creeps and served with strawberry or other choice of jam and whipped cream. I preferred the version called “plättar” as a kid. www.swedishfood.com/swedish-food-recipes-desserts/244-panncake-torte
I am a young Swede, and I make raggmunkar perhaps 2-3 times a month when potatoes are cheap at the store and I bulk up on potatoes at home. Also ugnspannkaka is super common, and most families eat this at least once a month, with bacon and lingonberry jam. Down in Skåne (Southern of Sweden), we have something called "äggkaka" (or "äggakaga" in dialectal Scanian) which is similar to the "ugnspannkaka" but with double the egg, so it's a bit spongier, and also it's cooked directly in a cast iron pan, also with bits of bacon in it and lingonberry jam.
@KampKarl well we call them crêpes becuase it's not like our rugular pancakes that are more like the blini but also not like raggmunkar and it'a not the exact same as crêpes either.
Hi Andong, I am from Indonesia. I just discovered your channel and really enjoyed it. To add to your pancake of the world collection: we have a snack called ‘dadar gulung’. A green colored crepe liked pancake (green color comes from pandan paste), filled with sweetened shredded coconut (sweetened with brown coconut sugar). You should try it.
I would've loved to have seen bánh xèo added to that list as it's both unique and very popular among the Vietnamese people. The French galette looked amazing and something I try. Overall a great video. Props for both high quality content and high quality camera work.
Dinge die ich an deinen Videos liebe: deine Ausstrahlung und deine Energie sind so positiv ! Bei deinen Videos bekommt man immer gute Laune. Das Essen, welches du zubereitest bedeutet soviel wie liebe!❤️ Man lernt was über essen dazu. Das aller aller wichtigste(!!!): du Skippst diese abartigen schmats und kau „Geräusche“ in deinen Videos :D
I found your channel yesterday and I've been binging it since. I love how well-researched your stuff is and the fact that you combine it with a walk-through of the recipe and a detailed review of how things taste is just wonderful. Now, back to binge-watching.
Marina that’s true, I’m Swedish and this is not pancakes. That is not how we do pancakes in Sweden, raggmunk is another dish of it’s own like the German kartoffelpuffer. The Swedish pancakes is done flour, milk, eggs and butter, served with whipped cream and sweet jam of your own choice. I prefer strawberry jam.
"Raggmunk is the name for a Swedish potato pancake" (sweden.se/culture-traditions/raggmunk/) Just because your country has one kind of pancake doesn't mean it can't have several different kinds. Why can't y'all just stop complaining and be happy that your country was mentioned?
No fluffy souffle pancakes? Btw as a South Indian and huge fan of dosas, that dosa looked legit . We usually add salt and baking soda to batter but your's still looked superb. Next time you make them spread a thin layer of red chilli chutney (blend together 2-4 red chillies depending on your taste, 4-5 garlic cloves, two tablespoons of roasted Bengal gram, a teaspoon of tamarind, a quarter cup of chopped onions or shallot, bit of salt and just enough water to make a puree) on the surface before adding the potato masala.
Indonesia have a pancake too, you must try too... its named "serabi", but I have a new culinary bussiness with pancake, sweet pancake... wish me luck ya
I remember in high school some kid made a joke "What does ethiopian food taste like? The Ethiopians don't know either!" only I'd been to an ethiopian restaurant so it was just absurd
When I think of pancakes and Japan, I always think of these souffle pancakes first. I have never seen the dough for okonomiyaki mixed together beforehand. The cabbage is actually seared first, then the other ingredients are added and the dough is poured over it later. As a result, it naturally looks very different in the end product.
French speaking here, your galette doesn't look like one. The buckwheat should have colored the pancake more than that. My receipe is 330g of buckwheat flour, 750g of water, a looottt of salt, one egg and some butter. And it's traditionnally eaten with emmental, ham and and egg as a topping. But in fact your can eat almost anything salty in it. The galette is a lot different than crêpe. I think you had wheat mixed with buckwheat that's why you find them similar while they are not.
Galette sure can be eaten with any savoury filling, but it's also great with sweet ones. Like butter/sugar/lemon is kind of amazing. Excellent as the last couple of galettes to finish the meal after 2 or 3 complete ones (ham, egg, cheese, tomatoes, mushrooms, whatever vegetable you want really) and a couple more simple ham and cheese.
I was also surprised how light it is in colour but I think here in France we use mostly less processed Buckwheat flour than they do in Anglo countries. And I've always thought of the creamed spinach, cheese and egg as the more traditional way to serve it. Ham + Emmenthal always struck me as a galette adaptation of the classic sandwich. Add in the egg and it's a Croque Madame in a galette X-D
Love this video. No controversy regarding the American version you made it it perfect. If anybody wants to make them and they don't have buttermilk you can add two tablespoons of vinegar to 3/4 of a cup of milk and let it sit for about 5 minutes, and they'll still come out super fluffy. Love your videos.
Swedes would throw you out of their house if you called raggmunkar pancakes in Sweden xD
Lol
Japp, de e sant
Haha swedish pancakes are exactly same as the Russian. Raggbunk lol
Så sant
😆
A swedish "pancake" is pretty much exactly like the russian one you made in the beginning. A raggmunk isn't exactly classed as a pancake here in Sweden :) Great video nonetheless!
Tack!
Skrev det åt mig😁
@@Jemme98 Samma här xd, den japanska pannkakan är inte heller en japansk pankaka på det sättet jag känner till det heller.
Also!!!! Whipped cream and not sourcream!
Yepp, but instead of sour-cream, whipped cream and ice-cream... Or just sugar if you grew up poor like me. It's a dessert more or less.
I'm seeing a lot of my fellow swedes complain about the ragmunk gthink and I gotta agree, a raggmunk is certainly not a pancake although it is indeed served with lingonberry jam.
Hdhshhshs lingonsylt? Bara jag som äter med hallon,drottning eller jordgubbssylt?
Weeaboo Darling ja det är nog bara du man ska också ha stekt fläsk
Your country's official website does classify it as a pancake.
@@thalesvondasos ahaha that's funny
I will report you @mrsaxophone
I am Indian and it's so cute to see you enjoy something I eat on a daily basis. Kudos on that dosa. Looks perfect!!
He ate a dosa like a borrito
Dosa is so good, its been far too long since the last time I enjoyed it
Me tooo
And I love dhosa specially when the dhosa Is crispy 😅😅
Watching him eat it like a roll gives me life.
The Swedish pancake is called “tunnpannkaka” which means thin pancake. The thing you did “raggmunk” is NOT what we call pancake.
Yep, I was surprised first that he mentioned raggmunk. Raggmunk is not a pancake...
I agreed!! I am also supriced by that XD
Raggmunk är inte alls riktig pancake, our Swedish pancake is sooo good
Hallå lilla korven
If you make the raggmunk you dont serve it with apple sauce you serve it with lingonberry jam and bacon
I love how all of the swedish pepole in the coments are so upset about that he made raggmunkar instead of tunnpankaka
Tora Ekeblad 😅
Yeah but raggmunk is disgusting! Our pancakes are the best!
Aj lavv yor stavning
Stompay YT ??
Märta Borgegård pannkakor e godare men raggmunkar e fan skitnice
This comment section:
80% "Raggmunk is not a pancake"
10% "I see a lot of complains about raggmunk and I agree"
8% "So many people are complaining about Raggmunk"
2% Other
i'm mean thats 100% true but i feel kinda offended as a swedish person myself
@@dahlf854 Hahaha ja eller hur
fasen haha jag med
I agree with Fasen
Noooo its called POTATISBULLE
I learned a thing with this video. Raggmunk is a triggery subject for the Swedes. Beware!
Haha
Well only if you call it a pancake
>Make a battered, pan fried cake with shredded potatoes
>Refuse to call it a pancake
This is why Sweden will never become a World Power. A whole house of cards, filled with lies and deceit!
Most of my fellow swedish people would disagreed but i see it as a pancake but with potato in it lol - its so swedish as it can get.
Personaly as a swedish invidual i would say i am not triggered at all rather supriced, because i grew up with just a basic tin pancake without shredded potatoes in it, or a fater oven
Most homes we do not usually serves it as a brakefast more like a meal or a desert with vanilla icecream and strawberry jam - least were i am from.
I will certainly try out the apple sause on raggmunk, sounds way better for me haha!
Haha, of course. We hate it when people from other countries get things about sweden wrong in a public video like this. Or when they get us confused with Switzerland for that matter... 😅
And it's called raggmunk and not pancake, because there is another dish called pancake already in Sweden... (spoiler alert: the swedish pancake) and it's been around far longer than we've even had potatoes in Sweden.
And then he goes about making the raggmunk, calling it a Swedish pancake and serves it with completely wrong sides. He makes the German version with applesauce. Far to sweet, and completely different from the more savory Swedish version served with salty pork and the tart lingonberries.
It's basically like posting a video on making what you call a genuine carbonara, but you use both cream and peas in it and use the wrong cheese and bacon instead of guanciale... that would upset many Italians.
@@hannie1301 and then proceed to say the carbonara is basically bolognese
Raggmunk isn’t a pancake swedish pancakes are like the Russian ones and when you do eat Raggmunk you serve it with lingonberry and bacon
And also to add further the Pancake should be served with Whipped cream and Raspberry/Strawberry/Blueberry Jam
@@TheMostTruth Yeah, or ice cream
it's pork you should have
@@bestasimon98 We only use pork in the pancakes made in the oven. "Ugnspannkaka".
We serve it exatly same
"raggmunk" Potato pancake aint really a pancake in sweden, We do the same as the first one when ppl talk about pancake here in sweden.
the Somali one too
Potatisplätt
Damn all of these comments are about the ”raggmunk”
Raggmunkar är bäst👍🏻
@@charlieornblom5058 Raggmunkar är en rip off av pankakor
Because he did wrong
@@nathantree4540 nej tvärtom
Raggmunk sir.
You should do a part 2!! There are still Korean, Chinese, Indonesian, Cameroonian, Nigerian, Egyptian, Moroccan, Turkish!!
I think he should try apam balik with is found commonly in SEA as well
@@Piggeu Apam balik (or we Indonesian sometimes called it martabak manis) is my favourite, especially if it have cheese in it.
Austria
If size doesn't matter, kue cubit (lit. pinch cake) can also be classified as pancake. It has starchy components and runny batter.
Indonesian pancake would be kue leker,serabi solo,kue ape.
Apam balik/Martabak Manis/Terang bulan is from China.
I've seen others comment this but I'm just adding validity to their claims, a raggmunk isn't really what a swede would call a pancake, our pancakes or pannkaka os more like a crepe or the Russian style pancake you made. But we don't att butter to the batter and if we do its melted. And milk can be substituted with water, but that is more of a "poor man's" recepie. Additionally the Swedish pancake can be a bit thicker then a crepe but that is up to personal preference. And they're served with jam and whipped cream or ice-cream.
A noteble version of Swedish pancakes are plättar. Wich are a smaller but often thicker pancake that you need a specific cast iron for called a "plätt järn"
Lastly raggmunk is served with either bacon or smoked pork and lingon berry either in jam form or what we in Sweden call "rårörda" lingon. Wich is a more tart alternative. Also in homestyle raggmunk a grated carrot can be mixed into the grated potatoes.
Great video 👍
Glöm inte kolbullar också
Skrev du med svensk autokorrekt
Don't forget "ugnspannkaka" too.
Also, smoked pork and bacon is the same thing.
What we eat with raggmunkar is salted fried unsmoked pork belly. (Stekfläsk).
What are you talking about? Generally you do add butter into the batter, melted of course but still you have to add it in. I have never heard of anyone who takes out the milk..unless you try to make it vegan in which case you substitute it with something else, you don't just use water instead as it doesn't bring the same richness, qualities or texture to the pancake. Swedish pancakes are generally just slightly thicker than a crepe yes but of course that is personal preference as EVERYTHING is but here we're talking in general terms.
Haha jag älskar att du skrev en uppsats om pannkakor på engelska i ett kommentarsfält 😂
”Calling Raggmunk a pancake”. -Sweden left the chat
More like entered
And it’s not a Raggmunk without the lingonberry and bacon 🥓
@@stinaBerggren och blodpudding
Ja ja köttbullar
Why tho
Venezuelan Here, it's amazing that you took us in consideration
I agree, Jose!
Traditional Cachapas are bigger, thicker, and usually served with a lot... like, A LOT of cheese! (And/or - some sort of "pulled"- pork, ham.) with a little bit of room temperature butter or Natilla on top (or both if you are brave enough).
I'm not sure how tasty they are with Mozzarella instead of Queso de Mano, but I'm being picky here. 😅
However, referring to them as a sort of pancake is a bit of a stretch, but I think this video is more about pancake/crêpe like recipes and how diverse and different they can be around the world.
On a side note, if you try to make Cachapas again, I suggest you use a mix of buttermilk and milk instead of just milk.
Other than that, you did great, Andong!
Yay, a non-Swedish comment.
I came to the comments to find about the Venezuelan pancake, but all I could find was angry Swedish...
Thank you for commenting!!!
Igual
muchacho jalabola tu no ve que esas cachapas tan crudas
Omg the proudness I felt when I suddently hearded about our Venezuelan Cachapas 🥰🥰🤩🤩 I love them!! We achieve the perfect consistency of the corn by grinding the corn, you can use for example the meat grinder of the kitchenaid. To that we always add a little bit of sugar, milk and we add some corn flour to make it take a texture that doesn’t break when you flap it. Success with your next try! We also love to put some butter before the cheese 😁🙈 omg my mouth is watering!
Yep... looking at the comments about "raggmunk" being the pancake of Sweden... You need to revisit this touchy topic and get it right.
That is NOT a swedish pancake!!! Have’nt anyone heard about the ”Swedish pancakes”??
jag också tycker om med lingonsylt.🇸🇪🇸🇴♥️🥳
De e inte raggmunk😂 de e ju vanliga pannkakor ändå som ska va me😂
Jävlar ta det lugnt han vet kanske vara inte lika mycket. Träna på din engelsk innan du blir så jävla sur
Pannkakor är pannkakor, raggmunkar är raggmunkar.
I an Norwegian and even I haven’t heard of it
Raggmunk is not pancake, “pannkaka” is Swedish pancake.....
Pankaka is just the Swedish Word for pancake
plätta is the word
Är du korkad? Hahah
@Gustavus Adolphus nähä du plätta är den tunna man stek i stekpannan, pannkaka är den man har i ugn.
Jesper Granström isn’t plärtta like a crepe? pannkaka is a literal pancake.
For anyone interested in Breton Crêpes, here's a bit more info that might interest you:
First, in the western half Brittany (the western "arm" of France), "galettes" are just crêpes; or, to be precise, crêpes de blé noir (the French term for buckwheat is "black wheat").
And since my family originates from the Morbihan region, I'll be using crêpes for both; either wheat crêpes or buckwheat crêpes.
*Side-note:* Until the government actively finished killing off all local dialects and regional accents across France somewhere around the time between the two World Wars, Bretons mostly only spoke… Breton, a Celtic language closest to Welsh (or better, Cornish). Furthermore, even within Brittany, language was not nearly uniform.
My two grandparents come from villages separated by just a few kilometers, but when they met, they could just barely understand each-other (imagine someone from the most remote parts of the USA, maybe Louisiana and someone with one of those mind-blowing accents from somewhere in Britain or Ireland). The distinction between the two is clearly that my grandfather was from a larger town closer to the coast, so his Breton had a lot more French mixed in, and possibly some other languages, while my grandmother spoke a "purer" and more rural Breton. Getting back to the topic, my grandfather would call crêpes "krampuairr" (rough interpretation of the sounds into English) while my grandmother says "krampoos"; both totally different from the modern "litterary" breton "krampouezh".
Now for some interesting details: traditional buckwheat crêpes are actually extremely difficult to make because they *do not* use eggs or milk. This means the buckwheat flour-which doesn't stick together like wheat does-has to be agitated before pouring in order to remain in suspension in the liquid and not all sink to the bottom. This results in thin gray crêpe (brown where grilled) *full* of holes (formed by air bubbles when the water boils away) and with a rich and distinct buckwheat flavor. And I do mean *distinct*! Buckwheat is quite strong and rich, which works great for a really thin crêpe; it's hardy and filling even though there's basically nothing to it.
In fact, the simple ingredients (water, cheap flour made from what are basically weeds in the region, water, salt, and a bit of butter) are a dead giveaway of what this was: a basic "bread" typical of an extremely poor region*. My grandparents clearly remember it being the base of most evening meals when they were kids; usually served with a mostly-clear vegetable broth to dip in (often the broth was poured directly in "bowls" curt directly into the table-top).
Traditionally, they are served either 1) Dry and dipped in buttermilk; or 2) Covered in butter (while still piping hot, so the butter should be all melted).
This said, in places with more money, other toppings were also very common; here are a few "classics":
- Andouillette (aka. chitterling sausage… smoked pork intestine sausage)
- Ham, cheese and an egg (usually called a crêpe complète, which is like saying "the works")
- Lard (French thick-cut bacon, the kind with visible fat lines) or lardons (the traditional French bacon "bits"); sometimes with potatoes
Naturally, most crêperies now offer much more variety in terms of toppings (sausage and mustard, spinach and smoked salmon, …), but a great sign of a "real" traditional Breton crêperie will be the presence of "dry" and butter crêpes at the top of the list, and *at least* Andouillette from the list above.
My understanding is that the wheat flour crêpes are more of a naturally formed "fusion" cuisine that likely appeared either in eastern Brittany or along the coast where more wheat flour was used. Though this is just intuition, not something I've researched into. They are considered "traditional" when paired with sweet toppings (sugar, jam, chocolate/Nutella etc.) while buckwheat crêpes are basically always savory and full of butter.
*This is a bit over-simplified: the coastal parts of Brittany were actually quite rich at some points in time, especially when colonies were all the rage (both because of import/export of goods, but also-unfortunately-slavery), but the rest of Brittany was quite poor for a long time. Most Bretons did not speak French, and were often looked down upon as being crass, crude and mostly just peasant folk. There is a rich history of cultural discrimination there that I am not qualified to get into.
Thank you for sharing this
Hell yeah
@@martinn.6082 Since you dug this old post up, I'll use it as a sign to add a few juicy bits of information:
The abundance of butter in Breton cuisine is the result of an exemption from a salt tax (la Gabelle) across most of France throughout the Middle Ages; I forget the details, but some regions were annexed or joined mainland France after the law was instated, and didn't have to follow it.
Now you'll ask: what does this have to do with butter?
Well, salted butter can be kept, transported, and sold a lot more easily. So at a much cheaper price (this tax was massive in the rest of France, making salt about 20× more expensive than in Britany), meaning butter became a much more common, and reliable business. So Bretons had tons of affordable salted butter to use in their cooking.
For this reason, you will often hear French people from Breton origin sneer at anyone who uses unsalted butter… and then turn around and absolutely drown anything they cook in oodles of salted butter.
So yeah, crêpes with a lot of salted butter. They're pure bliss, and I would highly recommend the experience.
I was so triggered by the Swedish “pancake” and was going to comment but I feel like every other Swedish person om here covered that for me 😂
I'm an American and I feel triggered about him messing it up. XD
the swedish pancacke is exactly like the russian one the only difference is that you melt the butter
Also you don't have sourcream on pancakes in sweden
No, we don't use sugar in our batter.
it's the same in France
Swedish pancakes are not raggmunkar!
Eric 6645 Yes we do.
Pfff, my fellow swedes are touchy.. Sure, our traditional pancake is pretty much exaclty your blini. But there's no point in showing the same thing twice. Your raggmunk looks great and I will defninatley try it with apple sauce next time.
"How do you even eat a stack of pancakes?"
Gluttonously.
Raggmunk would typically be served with lingonberry as you said, but another component in a raggmunk is bacon by the side. The robust taste profile and "fattiness" of the potatoes and bacon is immediately undercut by the acidity and brightness of the lingonberries, essentially serving as a reset button for your palette allowing you to scarf them down endlessly. Which is why we Swedes also love them on our meatballs.
However when we typically say pannkakor (pancakes) or plättar if you're from the north we refer to the blin type of pancake. We also have ugnspannkakor (oven pancakes) which is just regular pancake batter but made in the oven instead, my parents love to have them with bits of bacon inside while i opt for the sweeter side with jam. Blood pancakes are also very popular here and i think Germany also has them(?). The blood gives them an interesting "rubber" quality because of the iron and coagulation.
rather then bacon I think normally most people use Cured pork, same cut as bacon but salty instead of smoked, usually cut a bit thicker. Another thing is rather then frying the Raggmunk in butter, alot of people fry them in the rendered fat from the pork :)
And some people dare to claim there is no culture there...
Sounds delicious
👌👌👌👌👌👌👌👌
På hans sätt skulle också äggkaka eller vad det heter vara en pankaka xd (3 ägg, 3 dl Mjölk, 3 dl vetemjöl, 1 nypa salt. Blanda väl. Släng in allt i stekpannan och stek den. Servera med bacon och lingonsylt)
we say plättar down in skåne to! (:
Carbon är inte plättar mer små pannkakor?
Aren’t plättar like smaller pancakes?
I’m glad that you did the “Raggmunk” but you N E E D it with lingonberry jay and one last thing smoked pork, something like bacon but thicker and not as smoked.
well, I dont know if smoked pork is what you SHOULD have on your raggmunk, I like bacon more :D
Sidfläsk is where it's at
yessssss, yummy!
Like this ohmansmatovin.files.wordpress.com/2012/11/raggmunk.jpg
Martin West I’m vegetarian and even I think Smoked pork is an essential to Raggmunks
@@mooonoiocoa I would say that's more of a "råraka" in the article, a raggmunk has more finely grated potato at least in my opinion! But I do really love rårakor... Yum!
While everyone is talking about the swedish "not pancake", I will talk about the french one ! Galette is usually made just with buckweat flour, salt and water, sometimes an egg but no necessarily. No milk !
So the color is much darker and it is very different of a crêpe ! And most of the time, it is only eaten with savory food :) for the sweat, you really go for a crêpe (witch is really the same as the russian one)
But really great video and quality content !!! I just discovered your channel and I love it!!
Thank you !!! I was looking for this comment !
He did say most of this. Besides adding milk to the recipe instead of water, he did all the things you suggested. And milk instead of water is purely a preference thing when it comes to pancakes. Pancake recipes will usually work with either, it's just that ones made using milk will have a richer flavour. Perhaps not necessary with a galette, I'm not sure.
Yeah is dosa it's not an pancake nevertheless I was happy about it why are Swedes hating him so much for no reason
@@KindredBrujah and as milk contains fat, one could add a bit (more) of fat when using water. That's what I am doing.
@@hanno8705 Indeed, that would work fine also.
You made an excellent dosa. Usually it is difficult to make such crispy dosa. In India we have many pancakes, if we go by your defination. We have Besan Chilla, Stuffed Chilla, Moong Daal Chila, Khandavi, Neer dosa, Uttapam, Appam, Chilka Roti, Pua, Malpua, and many many more. Please do explore these recipes. Love the way you go so deep into a recipe. Do try all these
A lot of coments on the raggmunk and I must add to them to say yours really doesn't look like a traditional raggmunk (which might be good because I don't like them), the batter is too thick, it needs more potatoes and it's usually cooked more so it has more colour and get some crispy bits. And like other people already have said we definitely don't call them pancakes in Sweden (our pancakes are pretty much the same as the russian ones but we have whipped cream instead of sourcream) and they are definitely not served with applesauce but bacon and lingonberries :b
I really liked the video though! And you have a really nice voice!
I do not like them either, i just like my normal plättar wich i roll into a tube with sugar inside
Damn, the Swedes are throwing a fit over the raggmunk. And while I agree, I understand why Andong did it. Swedish pancake is basically the same as the Russian blini, so if he replace it with raggmunk, he would have only done the blin.
He could have done a ugnspannkaka.
@@emanuelstude4912 Maybe went to one with stuff in it, like meats and sausage. But Ugnspankaka is not really a pancake either.
I see a bunch of Swedes upset but no explanation of how it's not a pancake. It's literally a little flat cake cooked in a pan?
@@G0rgar By that definition, omelettes and tortilla are pamcakes right?
Which I mean sure. The problem is that every swede who hear pancake think of pannkaka, not raggmunk. Some might think oven pancake but never raggmunk. Its a bit like calling a whaffle a pancake. Stretch definitions a bit and it qualifies. But it sure as hell wasn't what anyone expected.
Its also not as good as pannkaka :v
@@RezEverday Tortilla is made from a kneeded dough, it's bread not a cake and I don't think I really need to point out the difference between an omelet and a cake. waffle is for sure in a gray area, but uh, no pan I guess? It might not be your favorite variety of Swedish pancake but it's still a pancake.
"A good old блинчик" really warmed my heart
Super impressed by his pancake game! 👏🏼
And it’s amazing how he nailed so many dishes of pancake type foods from around the world that are so varied and unique.
I like how he paid homage to the different corners of the globe by small things like the style of garnishing the Japanese dish with those signature lines of mayo and flakes on top, and rolling the dosas so perfectly eating them with his hands.
As a language enthusiast, I loved hearing his pronunciation of crêpe the right way!
As a pancake enthusiast, I would like to add a few of my favourites to the list for others to try:
1) The Chinese jian bing （煎饼）: a super big crêpe, cooked with a layer of egg squeegeed on top, folded up around a crispy cracker with some salty and spicy sauces. Perfect breakfast.
2) The Brazilian tapioca pancakes (beijú) with lots of melty butter.
3) The Taiwanese crêpe burrito (潤餅), filled with 2-3 ice cream scoops of different local flavours, shaved candied peanut, and cilantro (trust me, it works!)
(Also from Taiwan, the custard-stuffed pancakes are the best!)
4) My great-grandmother was from Belarus, and she would always make her palachinki with so much love at every special family meal. They are crêpes that are rolled up with a sweet cottage cheese filling, topped with whipped cream and delicious, runny thawed strawberries.
5) I’m Canadian, so I must also mention the renowned Canadian flapjack (especially my family recipe), but it HAS to be served with 100% real maple syrup (none of those imposter syrups!)
That’s all!
What are your favourite pancakes? I am always ready to add more to my list of things to try!
With the raggmunk you usually have some bacon type meat and lingonberry jam. That's what you'd get in a restaurant
Katyte__ mau pig flesh usually we have.
As a guy from the northern parts of Sweden i'm having a great time reading the furious comments from the south of Sweden.
Here in the north we are mocked at for calling "pancakes" "plättar" by southern swedes, and we always have to defend our way of calling "pancakes" "plättar". For us in the northern parts, "pancakes" is what other swedes refer to as "oven pancakes" which is (as it sounds) a big pancake you bake in the oven in an oven plate.
Yes!!! In Finland we also call pancakes plättar and oven pancakes pannkaka!
I'm thinking the same thing with basically every non European dish in the world being called "curry" and laughing when we start getting up set when the same is done but with far for respect by our own
Wait, I'm from the southern half and I had no idea that you guys called them that. Where I live plättar are those slightly thicker tiny pancakes, what would you guys call those?
What? I literally live in southern Sweden and we call tunnpankakor = pankakor and ovenpancakes are ungspankaka?? Plättar are the TINY tunnpankakor, small enough to fit in your palm basically.
@@cael9078 Yup. I'm aware of that, it's a dialectal variation that's approximately crosses the Västerbotten County - south of it people call it "pannkakor/tunnpannkakor" and the smaller ones "plättar". North of it as i described "plättar" and "småplättar".
As a Venezuelan I never considered Cachapas a pancake, but here is a way easier way of making them with only 2 ingredients:
-Fresh corn
-Corn flour
Yes, a lot of corn, I know, but it's the only way it works in the US because for some reason the corn here is different, in Vzla we use more ingredients but here the corn is way sweeter and moister.
First, take the corn and add it to the blender, then gradually put the flour until it is a pancake-like consistency (not too watery). And that's it.
Gracias! I always think of cachapas as the base for a delicious lunch, with beans, cheese, lettuce, tomatoes and a bit more in the veggie version. Andong, please do a more extensive dive into the world of cachapas
Hey Andong, I have really enjoyed your willingness to learn and make mistakes because that’s what cooking is about. My partner, Sonia, is Venezuelan and we have tried many times with the freshest corn available and the best results always require chachapa flour. I don’t recommend regular maseca or masa Hareina. Apparently it has something to do with Venezuela having many varieties of corn all with different uses. Some are more starchy and used for “pancakes” or cachapas. Hope this is useful!
Somali's have a sweet pancake called malawah and the canjeero is considered more savoury as it's usually served with stews but can also be had with sesame oil (or butter) and sweet somali tea over the top.
Thank you there is two for the stubborn Ali’s and xalimos
I WAS HOPING SOMEONE WOULD SAY IT! And did you notice him change the music when he said Horn of Africa 😭
True 👏👏
Me being a South Indian, I am impressed how good your dosa came out, I have never been able to get it so crispy.
Hey Andong, not sure if you'll see this but I wanted to correct a few things regarding the Canjeero (pronounced "Anjero")
1 - Anjero does not have Teff flour. People usually assume Anjero and Injera (Ethiopian) have the same/similar ingredients - but Anjero is traditionally made with Maize, Wheat Flour and some rare cases...Buckwheat.
2 - While we do eat Anjero like a pancake (honey, butter, sesame oil), I wouldn't really class it a "pancake". Technically, you can class it as a pancake, as it doesn't have the substantial texture of the Injera - but if you ask a Somali what a "Somali pancake" is...they would immediately reply Malawax (Malawah). Malawah is actually very similar to the Russian Blintz and the British pancake. I guess the one difference is that Malawah has no oil or butter incorporated into the dough, however - unlike the Blintz, you fry it in a fair amount of oil or clarified butter to get a crispy bottom and a spotty top.
Both Anjero and Malawah can be eaten sweet or savoury...
I would love a video on the different types of spiced tea, so many variations like Yemeni, Indian, Somali and even the westernised "Chai Latte".
I love this comment!
Thanks on behalf one of our traditional food. He need a Somali chef to help him out about our food.
You would absolutely LOVE the dutch pannenkoekenhuizen (Pancake houses). These are restaurants fully devoted to pancakes. Each house has their own secret batter. Here you can get German style pancakes, sometimes with a little bit of fermentation. But you can order it with whatever you want in or on it. Dutch cheese & ham. Ham & pineapple. Blueberry. Sometimes mixed in with the batter, sometimes on top of the batter, sometimes added after baking it. The whole experience of a pancake house is amazing, like visiting your grandmother.
8:30 “...and a generous drizzle of maple syrup.”
> Proceeds to tentatively pour on a teaspoon of syrup.
What Americans call a 'teaspoon amount', we call 'a generous amount' 😜
That shit ain't cheap boss
@@appa609 no, but splurge and live a little!
My kids poor like twice that much syrup on one pancake 😂.
The proper way to put syrup on American pancakes is to place a small amount on the plate and cover with the first pancake. Top with butter and some more syrup. Add next pancake, top again with some butter and syrup and continue until have a stack of at least 3 and up to 5. Then pour syrup on the top of the stack until it runs off and down the sides.
Guys, he didn’t say raggmunk was a pancake, he just said it's based around a pancake-like batter, which is true. As for the apple jam, yes lingon is the traditional pairing, which he also mentioned and he said that as a german he likes it with apple sauce. Ta det lungt alla, raggmunk är skitgott oavsett vad man har det med!
Lol the title does say its pancake tho..🤭
@@ericalee0610 "The title says it's pancake, though." And if you watch the video and listen to the guy's voice, you will understand exactly what Joachim was pointing out in his comment. I mean, if you watch videos by reading the video's title and calling it a day, more power to you.
Isn't he Russian?
@@appa609 He's a German with a Russian family.
Thank you. Everyone so mad. He defined 'pancakes' himself at the beginning of the video, and it fits his definition.
If people dont like his definition they should make thier own video and define it themselves.
Swedish, Norwegian and Danish pancakes are the same and remind more of the Russian pancakes, though we melt the butter on the pan
Pancakes in the Netherlands are also made the same
We do them too in Germany
Sweden too
Norway and Denmark too Kappa
it’s usually called european style pancakes
This is really interesting! Pancakes are such a versatile basic concept. Being Swedish, I've grown up mostly associating pancake with sweet flavours (jam and whipped cream is a classic, or ice cream). I usually brown my butter in the pan before pouring in my batter, which gives a really good flavour.
I've only had Ethiopian injera once but I really liked it - I'll definitely have to try the Somali version at some point. All the savoury variations look delicious!
My favourite pancake based food is probably the Chinese jianbing - it's savoury, soft, crunchy, filling, and just super delicious.
As for the "controversy": I think my fellow Swedes need to work on their English comprehension 🙄 raggmunk isn't presented as _the_ Swedish pancake, but _a style of_ Swedish pancake - which it absolutely is.
Hahaha, I feel so bad for this guy. He made a video about how great different pancakes are, and all he gets is angry Swedes yelling at him for eating the wrong pancake xD hahahahahahaha. I liked your video, and I like how you compliment the different pancakes. You clearly love food.
There's more than 1 pancake in Sweden, and everyone argues which one is called "pancake" and what the others are and should be called....
As far as I know there's at least 3 different Swedish pancakes, I can't blame a foreigner for picking the wrong one in his video xD
Shouldn't Swedes just be happy that they got to be in the video???? Geez.
For me: the Swedish pancake is the ugnspannkaka - because I've never seen it in Norway. It tastes like a pancake but it looks different. And when my friend served blueberry pancake I was surprised when I saw it, but then I tasted it and it tasted just like a blueberry pancake should. I realized it's GENIUS, because frying 20 pancakes, one by one, in the frying pan is SO BORING. But pouring the whole patter into an oven tray and baking it is so easy.
I do love that Norway is your deciding factor there, må alltid se til den beste av oss, eller hva?
Now for s hot take for us scandinavians. A Lompe is a type of pancake
This actually proves that there are very friendly Germans getting yelled at by other supposedly "friendlier" cultures. 😄
Is this your first day on the internet? Welcome :p
elevate that indian dosa with some sambar on the side. It'll be out of this world :)
Sorry but you're comment won't reach to him cause everyone is complaining about Swedish "" pancakes ""
Bruh the original dose of Karnataka were served ONLY with groundnut and coriander chutney(I'm from Karnataka)...sambhar came into the picture only when tamilians took the dose recipie back to their state. So yeah... chutney would be the OG accompaniment.(I like to dip my dosa in chutney AND sambhar together btw😊)
@rajgoyal Yes, you are right. But dosa was served with sambhar only when it left Karnataka.
Why don't they know about malpua, an actualy sweet pancake we also have :(
@@insaimp the whole concept of pancakes is the use of pans for making them, so i guess a chila or a dosa is a pancake by definition, whereas malpuas are fried and dipped in syrup, closer to a deflated donut I'd say
As a dutch person I'm missing dutch pancakes
as a foodie im missing a dutch baby too
They are not very different from blini right? I would rather see Vietnamese banh xeo or korean buchimgae
@@maartenvz u bake a dutch baby
I totally agree! Dutch pancakes are great!
Pannenkoeken!!!!!
Upvoted just for my beloved Breton co-citizens' galettes ^^
There's also another french pancake version from the southern part called "matefaim", "matafan" or "matefin" (about the same pronouciation although the first one might be the easiest one for you to decipher, it means "hungerbuster"). It is a sort of very thick pancake, so thick it could be called the lambas of pancakes.
Very interesting, there are so many types to discover! A small note: a French buckwheat galette normally uses water, not milk, as the liquid component -- milk is typically used only for crêpes.
Yeah I also noticed and that his Blin is pretty much a crêpe.
Olivier Pernet and also, the traditional recipe doesn’t have an egg in it! Just buckwheat, water and salt :)
@@SkyeNigthingale the egg helps for the beginner to cook them ;)
Also i add olive oil to my mixture
Dosa is being slept on in Germany. It’s so damn good and a vegetarian dream food. Plus it’s great if you’re trying to save some money.
In a pinch red lentils can be subbed for the urad daal.
In Bangkok dosas are kinda expensive and they are skimpy on the potatoes.
@@CyberMachine that sucks, I live in india and in the state that it was invented at and in a medium priced restaurant its abt 1 usd and even cheaper if its street food but i woudn't eat from most street food places. I eat it almost everyday for breakfast. It really shoudn't be expensive at all.
@@lydia6711 It's like $6 here. If it was $1 I would eat it literally every single day it's that good
@@CyberMachine probably because some of the lentils may not be locally available.
@@CyberMachine You can make it at home its pretty cheap to make and also keeps well in the fridge, for a week or so. Just make sure to not eat it when it becomes really sour.
In Philippines we have shrimp pancakes called "okoy/ukoy".
Usually comprised of a batter with
-constarch
-all purpose flour
-egg
-salt
-pepper
-and water for consistency (should be a smooth silky batter)
Then add the shrimps to the batter (tiny shrimps are used and also do not remove the shells, this helps with the crispiness of the dish)
This is to be cooked pan fried and served with vinegar (some add garlic to the vinegar)
Huge pancake tour, awesome man!
Just to add my pinch of salt, I'm from Brittany where's the French galettes and crêpes are from and the difference between thoses two isn't just the flour. For galette you only use water instead of milk and usually leave the batter a bit thicker than for crêpes. Anyway thanks for all this tour.
Hahaha, so many Swedish people upset, including me ^^. But kind of upset with a big smile on my face. Amazing video, and your Raggmunkar were great, even though served weirdly by them selves without bacon and apple sauce instead of lingon berry. Your pronounciation was pretty much spot on too. Just so you understand that all this "complaining" is not to be taken to seriously, I am subscribing after watching only one of your videos. You are a natural behind the camera and the whole thing was so well produced with professional sound and video. Amazing!
*messes up when turning pancake*
Me: “Блин.”
Swedes ppl: mad, because he made the wrong completely average "pancake" of their 2 different choices of "pancake"
Meanwhile, all Austrians standing there with a whole bowl of Kaiserschmarrn: are we a joke to you?
We have three different kinds of pancakes and raggmunk is not one of them :D
@@cael9078 Hey! If it looks like a pancake, fries like a pancake and eats like a pancake, then IT'S A PANCAKE!
I live in Austria and my fiancee is Austrian and when ever I tell her Kaiserschmarrn are overrated she looses her shit haha
Polish people not getting their Racuchy (thick pancakes with apples) even mentioned: 💀
The dutch are really interesting when it comes to pancakes.
I mean they eat them sweet or savory, they make em with different kinds of flour and they even have restaurants just dedicated to the flat dish ^^
I mean ...... it's really the same in France actually.
You have two types : Crêpe and Galette, both made slightly differently and with different tastes, with Galette being generally preferred for dishes (probably the most recognisable one is served with eggs, cheese and lard and/or mushroom, both is best but you can have only one of either if you prefer) whereas crêpes are better used for the dessert (but it can still work perfectly for a main dish of course, it is slightly more sugary than a galette but it isn't a big deal at all and can even work wonders, just avoid galettes with sugary treats it works way less that way) and we also have dedicated restaurants for these called crêperies and ....... honestly that's probably one the places where you want to go as a child, there's nothing better than it for kids in my opinion and I am sure that most French people that would stumble upon here would have fond recollections of their time in one of those when they were young
As a dutchie i got to say. Pannenkoeken met appel kaneel en spek is geweldig😍
@@iemand2441 I'm just learning dutch but:
Pannekoeken zijn de lekkerste maaltijd die ik ken.
@@FeldiArts for someone that just started, you did really good. It is a difficult language. Keep it up!
@@iemand2441 to be fair, I have the advantage of being german and went to the netherlands a few times for holiday as a child.
Andong since you mentioned flat breads aren't pancakes, I challange you to make a flatbread form all over the world challange. From Rotis to tacos, but starting with the brazilian tapioca flat bread!
Yes, would love to see this also!
This is a great idea!
Make lefse and lappish potato flatbread!
Peru: cough *chappla*
idk im bored but yeah, i think thats waht a flat bread is?, its not like a tortilla is like a bread whit no yeast
Awesome idea 👌
Somali represent. That was actually really well made for canjerro. Next time try it with some oil and tea in a stack. Best breakfast ever! I would suggest a few ways to make the process easier as well but that's for another time! Well done!!!
What sort of oil?
Any kind really. You just need the fat to not make it super dry. We use sunflower or whatever we have at home. Some use olive oil. Whatever you have works great with it.
@@muddi117 Oh, so you're adding it to the batter, not pouring it over as a seasoning?
@@deathpyre42 oh no, I meant it as pouring it over when it's finished and ready to eat. It sounds weird, but you need to try it for it to make sense!
@@muddi117 Would a chinese style chili oil work?
Man I love making dosa. It takes forever to make but I freaking love it. My mom makes it paper thin
So he did a rice dosa and freaked out? Wow. What happened to ragi, jowar and rava dosa? What are they, counter-cleaning cloth? And, of course, not to forget the north Indians, not a chilla in sight.
I was surprised when you went with Anjero instead of Malawah and I was even more surprised when you used yeast because I’ve never seen Anjero made that way. But I’m still really glad Somalia was in this video and I really wanna test this recipe now.
0:22
Andong: First of all let's answer one very important question
Me: Why is there a cat?
😄😄😄🤫 thanks for your comment. I saw it!!! The cutest cat 🐈 😍 💗 💖
Cachapas are a staple food in the central regions of the country where they are normally made out of fresh corn (the sweeter-moist kind), water or milk, sugar, and butter. "Masa" flour is rarely used, maybe only to firm up the consistency sometimes, but it should all be kept as simple as possible. A cachapa should be moist, rather sweet, tender, rich, and taste a LOT like corn. Other than that use a fresh cheese that is mildly salty and preferably melty, some tang in the cheese is also good. Fill, Fold top with a wad of butter or margarine and you're done. PS: good sides are fried pork or bbq beef, wash it down with "Papelón con limón". Y buen provecho. Venezuelan Here.
Yes! such an accurate comment. No eggs and harina pan can not be replaced. Also yummy 😋
"Блинчик" мне аж хорошо стало от этого слова.
Соглы
Но он не ел блинчик со сгущёнкой:
Noscoper Sans я тоже предпочитаю сметану и варенье. С маааленькой капелькой сгущёнки... мммммм...
@@OmegaEnvych))
Ну, я сметану не ем, не нравится, но сгущёнка с вареньем топ))
А ещё судя по тому как батя сжирает блины с сметаной, вареньем и когда как(иногда забываем купить) с сгущёнкой(варёной/простой), то это вкусно)))
@@NoscoperSans тут просто такой момент, что я с детства привык, что сами блины довольно сладкие :) Естественно, это так у меня мать готовила всегда, а я у неё перенял. Так то блины могут быть с чем угодно ж (с красной икрой, например), тут вопрос личных вкусовых предпочтений
@@OmegaEnvych Справедливо так то🤔
Ну, икру я саму ел красную, не понравилось, мб из-за того что и рыба мне не очень как-то вообще любая, хз
Yo Don Antonio, I'm Venezuelan, your rendition of the cachapa is a solid 7/10.
You need more cheese (a lot more, btw, queso de mano is just a different shape for mozzarella, they gro through the same process, except queso de mano is primarily cow milk instead of buffalo) and a huge dollop of salty creme fraiche on top. We call it nata.
Cachapa is supposed to be sweet, so feel free to add more sugar if the corn is not sweet enough. I found that wheat flour helps with the elasticity of the dough (helps in the folding process) a lot better than harina pan (which is not the same as Masa, masa is nixtamalized, while harina pan is pre-cooked).
If you have any specific questions I'm happy to share more!
Raggmunk requires thick bacon and lingonberry... the blasphemy of apple sauce...
Sweden has a normal pancake as well which would be almost identical to the first russian one...
I think his German is showing, as Raggmunkar are similar to German Kartoffelpuffer (as in: potato in batter), and those _are_ traditionally eaten with apple sauce.
Andong: I like your pancake Sweden
Every Swede:triggered,raggmunk isn’t a pancake
No shit Every decond comment is from a angry swede 😂 (i'm also swedish)
@@magnus2025 I mean why
@Flammable Flame 505 exactly has I said I have saying this for so long
@@rickythomas9698 You'll always find dumb people triggered for nothing and with a lot of time to waste for causes no one should care about. He gave his definition of what he'll consider as A pancake but these morons somehow can't get passed the fact they consider they have THE pancake (which have been ignored because it's the same as a Blini)
i´m arab/german and tried like all sorts of pancakes but nothing beats blini yet! The mother of my russian friend taught me 10 years ago and i cant stop making them on sundays hahahah
lxn You should try the French one in this video, the lack of gluten makes it so much lighter on your body, you could eat 20 of them! 😜
I am from Slovakia🇸🇰 and we have 3 types of pancakes. The first is very similar to the russian recipe you showed, but we put the filling inside and than roll them, other than that it's almost the same. Then there are "lievance" or "dolky" which are made of slightly thicker batter than the russian style pancakes and when done are about as thick as american pancakes, but we don't put baking powder or soda in. They are very little, like 8-10 cm in diameter and we eat them drizzled with jam or what ever sweetner you like. We actually have special pans to make them in. And thirdly, we have "lokše" (lokshe) and they are made potatoes, eggs and a tiny bit of flour. The dough is rather thick and you actually roll them out before you cook them. I know it doesn't fit the pancake criteria perfectly since it isn't runny, but we eat them like pancakes just with savory fillings, usually stuffed with chicken liver and onion kind of stew or as a side for example with duck and sweet cabbage. It may not sound very appetising, but trust me it's awesome. The "lokše" are often eaten at festivals or when there is some kind of event where they serve food, you are guaranteed to find it there. I make "lokše" with my grandma and it's always a lot of fun😁.
Thanks for the well made videos Andong, your quality is really amazing!
No one:
Swedes in the comments: RAGGMUNKAR IS NOT PANCAKES
The journey doesn't stop here! I'd recommend trying the Vietnamese savory crepe, Banh Xeo. The batter a very thin one consisting of rice flour (though some people use blended soaked rice) colored with turmeric speckled with scallion greens, with a liquid component of either water or beer. The method of cooking is as follows: fry thinly sliced pork and shrimp that has optionally been pre-seasoned in your pan. When the meats are halfway cooked, pour over your batter and lay some mung bean sprouts over the center where you will fold it. Cover and fry until the bottom is crispy, then fold and plate. Consume by tearing off pieces and wrapping with lettuce, herbs of choice (mint and perilla especially), assorted fresh vegetables (especially cucumber), and dip in a dressing of fish sauce, sugar, water, lime juice, minced garlic, and minced birds eye chilies.
That sounds amazing!
Dude did an amazing job with the Dosa for someone who's never made it before. It looked super tasty
Edit: that Okonomiyaki looks awesome as well
You missed the japanese dessert pancakes! The super fluffy ones. Gotta love em.
Lets ask the really important question: Whats the name of the cat and why is it not featured?
Her name is Dasha! 😺
It's a food channel, go figure.
@@toxicteabaging with all due respect, some channels have their cats joined them while cooking (just an example)
@@mynameisandong like a hybrid between Dashi and Dosa?? Hehe.. I was really hoping to see more of him/her in the video. Like a "meow" in the end..
@@AP-fg8vt no, it's just short Russian variant of Daria.
Please make a part 2 covering more types/styles of pancakes around the world.!.
He definitely opened Pandora’s Pancake Box here
Why? So hundreds of more people can get offended that he didn't do thier countries pancakes the "right" way.
Thank you for including dosa and as a South Indian I'm happy that you loved it.
I haven't made dosa yet, but I do make uttapam pancakes- they're a great hit when I serve to guests!
@@diannt9583 Yeah they're delicious. Whenever a restaurant is out of dosas I order uttapam pancakes. They're the next best thing.
I love the Dosas and Okonomiyaki Pancakes too, but I miss the Chinese scallion pancakes. Make a second pancake video, please
Well they wouldn't fit into the definition of the pancakes he is using, since they are made out of kneaded dough rather than poured batter.
Maybe it's something more like the Korean Pajeon (파전)?
@@HidingAllTheWay ?? I thought they didn't need any kneading? I hope we have the same definition of Chinese scallion pancake?
@@lwgg Iirc the one people usually refer to as a spring onion pancake is called a 葱油饼 in mandarin which does require kneading
@@makingmywaydowntown9138 i see..i think i mixed up things.
You should try Baghrir, a Moroccan-Algerian honey crepe/pancake with holes that suck up the honey butter. A pretty fun dessert
One of my favourite
Even Tunisian! 🤩 They are called Ghrayef.
Best regards
Yes!!! And Qatayef which are the Levantine "equivalent"
Darling! Geil.
So “raggmunk” (singular) or “raggmunkar” (plural) both sing and plural form goes, are done and served with bacon and lingonberries in the land of Schweden. It’s a less popular dish today but it’s around, most of the hardcore fans are likely seniors.
I’m convinced, some of our ancestors moved here just to farm 🐷 🐖 🤣
Raggmunkar also a great example of the important use of balancing ingredients - flavours - textures in the traditional Swedish cuisines, tart berries, fatty salty bacon, potatoes - together. While being frugal, seasonal and not wasting anything.
sweden.se/culture-traditions/raggmunk/
The Swedish people, we, usually mean this dish when we speak of “pancakes” or “pannkakor” (Swedish word)
slightly thicker than creeps and served with strawberry or other choice of jam and whipped cream. I preferred the version called “plättar” as a kid.
www.swedishfood.com/swedish-food-recipes-desserts/244-panncake-torte
I am a young Swede, and I make raggmunkar perhaps 2-3 times a month when potatoes are cheap at the store and I bulk up on potatoes at home. Also ugnspannkaka is super common, and most families eat this at least once a month, with bacon and lingonberry jam. Down in Skåne (Southern of Sweden), we have something called "äggkaka" (or "äggakaga" in dialectal Scanian) which is similar to the "ugnspannkaka" but with double the egg, so it's a bit spongier, and also it's cooked directly in a cast iron pan, also with bits of bacon in it and lingonberry jam.
Tom G crêpes arent swedish, But swedish pancakes are similar to crêpes☺️
Raggmunkar are super popular among school children too
@KampKarl well we call them crêpes becuase it's not like our rugular pancakes that are more like the blini but also not like raggmunkar and it'a not the exact same as crêpes either.
Hi Andong, I am from Indonesia. I just discovered your channel and really enjoyed it. To add to your pancake of the world collection: we have a snack called ‘dadar gulung’. A green colored crepe liked pancake (green color comes from pandan paste), filled with sweetened shredded coconut (sweetened with brown coconut sugar). You should try it.
The Somali Anjero has to be covered with a lid to get the best result
I'm sorry for him, he need some help. I wish he is my neighbor so I would help him about that cajero.
We dutch people are known for our 🥞 “pannekoeken” we eat them for dinner 😎 missing the netherlands in this video 🇳🇱
Love pancakes everytime I visit that beautiful country.
Never even heard netherlands and pancake in the same sentence
Love em, but they are more like a dense bread in my opinion.
Clicked on the video to see if anybody mentioned the netherlands in the comments xD
Thought the same
In Sweden we use the blin panncake most of the time
I would've loved to have seen bánh xèo added to that list as it's both unique and very popular among the Vietnamese people. The French galette looked amazing and something I try. Overall a great video. Props for both high quality content and high quality camera work.
Dinge die ich an deinen Videos liebe: deine Ausstrahlung und deine Energie sind so positiv ! Bei deinen Videos bekommt man immer gute Laune. Das Essen, welches du zubereitest bedeutet soviel wie liebe!❤️ Man lernt was über essen dazu. Das aller aller wichtigste(!!!): du Skippst diese abartigen schmats und kau „Geräusche“ in deinen Videos :D
Netflix: Are you still watching?
Someone's daughter: 3:37
Heh, can confirm, sounds like my daughter.
Loool
They are all so good!! Colorful cultures
Why the fuck you are everywhere
Bro u ain't got no other work?
@@watermelonish3994 he does this in his free time.geez why is everyone like mad at this guy
@@blank6334 we aint mad, but why is he everywhere
like everywhere
@@blank6334 people are mad because he puts zero effort into his comments to gain views on his videos/channel he bought most of his subscribers for
I found your channel yesterday and I've been binging it since. I love how well-researched your stuff is and the fact that you combine it with a walk-through of the recipe and a detailed review of how things taste is just wonderful. Now, back to binge-watching.
I found the channel yesterday before I saw this video too.😮
Raggmunk looks like the german Kartoffelpuffer(Hashbrown) and i wouldn't consider them as Pancakes!!!
Marina that’s true, I’m Swedish and this is not pancakes.
That is not how we do pancakes in Sweden, raggmunk is another dish of it’s own like the German kartoffelpuffer. The Swedish pancakes is done flour, milk, eggs and butter, served with whipped cream and sweet jam of your own choice. I prefer strawberry jam.
lived in Sweden and this is not what they consider as pancake... he got it 100% wrong
"Raggmunk is the name for a Swedish potato pancake" (sweden.se/culture-traditions/raggmunk/)
Just because your country has one kind of pancake doesn't mean it can't have several different kinds. Why can't y'all just stop complaining and be happy that your country was mentioned?
@@thalesvondasos amen brother
mr saxophon its still not an pancake
This guy probably lost a lot of Swedish subscribers, but I think he won a lot of Indian and Venezuelan subscribers!
would love to see a part 2 with even more pancakes! would love to see korean jeon(s) featured some time
American Liberty Freedom Pancake cracked me up so much xD
No fluffy souffle pancakes? Btw as a South Indian and huge fan of dosas, that dosa looked legit . We usually add salt and baking soda to batter but your's still looked superb. Next time you make them spread a thin layer of red chilli chutney (blend together 2-4 red chillies depending on your taste, 4-5 garlic cloves, two tablespoons of roasted Bengal gram, a teaspoon of tamarind, a quarter cup of chopped onions or shallot, bit of salt and just enough water to make a puree) on the surface before adding the potato masala.
Sounds great, thanks!! btw I did add baking soda and salt, as you mentioned :)
My family is from Trinidad and dosa and chutney is a classic. I love tamarind sauce on everything, like mty paratha.
When Dosa can qualify as a pancake, you could definitely include appam and addai.
Indonesia have a pancake too, you must try too... its named "serabi", but I have a new culinary bussiness with pancake, sweet pancake... wish me luck ya
The fact that you pronounced dosa correctly made me very happy.
Somali pancakes are heavenly... you should used tea on top of the pancakes .... you should make and try other Somali foods
Somali food is definitely under rated but very vary tasty
I remember in high school some kid made a joke "What does ethiopian food taste like? The Ethiopians don't know either!" only I'd been to an ethiopian restaurant so it was just absurd
@@appa609 Ethiopian food is sooo good and I hate ignorant people like that
@sal huss Tea on top? Like the liquid beverage?
Malua
When I think of pancakes and Japan, I always think of these souffle pancakes first. I have never seen the dough for okonomiyaki mixed together beforehand. The cabbage is actually seared first, then the other ingredients are added and the dough is poured over it later. As a result, it naturally looks very different in the end product.
I'm pretty sure you described Hiroshima style okonomiyaki and Osaka style okonomiyaki is mixed beforehand
I had Okonomiyaki in Kyōto that we’re made from already mixed ingredients at the table.
They tasted amazing!
French speaking here, your galette doesn't look like one. The buckwheat should have colored the pancake more than that. My receipe is 330g of buckwheat flour, 750g of water, a looottt of salt, one egg and some butter. And it's traditionnally eaten with emmental, ham and and egg as a topping. But in fact your can eat almost anything salty in it. The galette is a lot different than crêpe. I think you had wheat mixed with buckwheat that's why you find them similar while they are not.
Galette sure can be eaten with any savoury filling, but it's also great with sweet ones. Like butter/sugar/lemon is kind of amazing. Excellent as the last couple of galettes to finish the meal after 2 or 3 complete ones (ham, egg, cheese, tomatoes, mushrooms, whatever vegetable you want really) and a couple more simple ham and cheese.
Lol, this isn't a galette. IT'S FUCKING NOT A GALETTE.
I was also surprised how light it is in colour but I think here in France we use mostly less processed Buckwheat flour than they do in Anglo countries. And I've always thought of the creamed spinach, cheese and egg as the more traditional way to serve it. Ham + Emmenthal always struck me as a galette adaptation of the classic sandwich. Add in the egg and it's a Croque Madame in a galette X-D
Love this video. No controversy regarding the American version you made it it perfect. If anybody wants to make them and they don't have buttermilk you can add two tablespoons of vinegar to 3/4 of a cup of milk and let it sit for about 5 minutes, and they'll still come out super fluffy. Love your videos.