tokoyoko's Profile
Pancakes or Crackcakes?
true...the japanese don't use the word pancake - but hotcake, flapjack, pancakes all tend to mean the same thing.
Cheap, Delicious Bagel in West Village
Okay, New Yorkers. I need your help.
I live on 14th st. Bet. 5th and 6th ave. and I am trying to find a bagel place to call my own. I like my bagels big, chewy, and piping hot.
I used to live in Queens, where the bagels are delicious and insanely cheap by the baker's dozen....and suddenly i find that here, the norm is 12 dollars (give or take a few dollars) per baker's dozen. Yikes.
What is the cheapest dozen around my area, without sacrificing that perfect NY bagel taste and texture?
PLEASE! A decent pancake mix?? [Moved from Home Cooking board]
Morinaga! refer to my posting in the General Discussions called "Pancakes or Crackcakes?"
Pancakes or Crackcakes?
only in japan can you find household object magically transformed into useful advice-giving pals!
Pancakes or Crackcakes?
that they were! but luckily, i was able to find someone who scanned the backof the bag (with its elaborate instructions) and translated it for the sake of humour.
http://altjapan.typepad.com/photos/test/moripankeeki.jpg
that gave me the needed info ;)
Pancakes or Crackcakes?
of course! you might be right - asian products tend to alter little things like that to suit the asian palate. i wish i could read the ingredients ;____; it's in japanese!!!
Pancakes or Crackcakes?
I recently purchased a pancake mix from an asian supermarket because the photo on the box looked so much...cuter than any I've ever come across. Each pancake really looked like....well, a mini cake. (photo attached below - or go to this link: http://www.japancentre.com/images/items/250px/DE_OT_pancakemix.jpg)
Now, I've had pancakes in diners, in homes, and made them myself from scratch. I've tried various mixes available in supermarkets. They generally taste the same to me...a little bland without syrup, and sometime a little too dense or even dry. The thing is, I've always been pretty indifferent to this breakfast food (I eat it mostly for the syrup), but it's so simple to make that it's something I've always had on a regular basis for sudden hunger emergencies.
Last night, I opened the japanese pancake mix and stirred up a batch - I didn't have milk, so i used water instead and the last egg I had in the fridge. I used a swipe of butter to grease the pan, as per usual.
Okay, chowhounds, this is where you come in:
Can you please explain how, HOW in the world this particular pancake mix (brand: Morinaga) produced the most magically delicious batch of pancakes I have EVER encountered in my 22 years of pancake eating?
That photo, which i thought to be photoshopped or something for marketing purposes, is EXACTLY how the pancakes came out. THAT thick, and yet not disgustingly dense like many diner pancakes I've had. The texture was smooth and the flavor was a bit sweeter than most mixes.
Does it have to do with Morinaga itself as a company? Do they make particularly sweet, fluffy, and fabulous mixes than Bisquick or Aunt Jemima or something? Is there ground hello kitty in there for extra awesome?? WHAT IS IT?
I'm almost afraid to use the milk that the mix calls for....if it's any tastier than the batch I made last night, I fear I will lose control and eat pancakes day in and day out for the next month.
