Griddlecakes (was Brit Food: Pancakes and flapjack)

[Steve]

--- In HPFGU-OTChatter at yahoogroups.com, MJ <maritajan at ...> wrote:
>
> 
> 
>                                   
> > bboyminn:
> > 
> > Well, we learn something new everyday. According
> > to common speech in my area, and according to the
> > American Heritage Dictionary, 'Flapjack' is just 
> > another name for Pancake, also called hotcakes and
> > griddle cakes. 
> 
> 
> 
> MJ here:
> Just to add to the confusion, if I may throw in 
> something from here in the American South (Nashville,
> TN), 'griddlecakes' are usually much heavier than 
> pancakes. They're usually made with grits or cornmeal 
> added to the batter, although I've only had them with 
> the grits addition. Yummy!
> 
> MJ


bboyminn:

Oh, you mean 'jonnycake', a thin heavy corn bread. 
Though I confess that 'jonnycake' is a New England 
reference. Under the right circumstances, I do love 
corn bread. Though Grits have never impressed me. 

Keep in mind that I'm in the North, so what I've had 
for Grits might be far from the real thing. In general,
I've never been a hot cereal lover, but cold cereal 
with milk and yogurt is good. 

My previous reference to Trail Bar and Granola Bar
with NUTS was my impression of the closest American
food the British Flapjacks. I wasn't implying that
British Flapjacks had nuts and fruit. Though the
reference by Janette to Wholesale Cakes does show
Flapjacks with variously coconut, fruit & nuts,
cherries, and chocolate.

I think I would probably like UK Flapjacks 
especially the fruit & nut Muesli variety. On the
rare occasions when I've been in Europe, I loved 
having Muesli for breakfast.

I also found it odd that in the USA, a complimentary
European or 'continental' breakfast consists of 
coffee and a sweet roll, but on continental Europe,
a complimentary Hotel breakfast consist of eggs, 
bacon, fruit, Muesli, milk, coffee, tea, sweet rolls,
and other assorted goodies. Shows what a warped view
we have of Europe. 

A classic 'Full' English breakfast might be good, 
but the 'blood' sausage puts me off. Though my 
grandmother made blood sausage to which she added 
some pork to spice it up a bit, and it was just like
any other summer sausage or salami. Just thought I
would add that to the mix, don't know why.

Also, I would love to try an official English Cream
Tea, it sounds delicious.

Don't know why, but there it is.

Steve/bboyminn