How to make pancakes

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by Pellegrina
Last updated 6 years ago

Health & Fitness
Culinary Arts

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How to make pancakes

ABSTRACT: They may be golden brown, crisp on the edges, & light & fluffy in the center, but when it comes to flapjacks, they are not all that different from any leavened bread. Leavened bread is simply a ball of protein filled with gas. When flour is mixed with liquid, gluten is formed. Without leaveners (something to fill that gluten with air) bread would be nearly inedible. Knowing the science of how a flapjack gets its fluffiness, flavor, and golden grown color can help you get the breakfast you want. Baking soda helps provide just those elements.

A little leavener leavens the whole lump of dough. Galatians 5:9

FABULOUSLY FLAVORFUL FLUFFY & LIGHT GOLDEN-BROWN FLAPJACKS RECIPE:1 cup all purpose flour1/2 teaspoon baking powderBegin with no baking soda & increase in 1/8th teaspoon increments up to 1/2 teaspoon with each batch for experiment (1/4 tsp. is the tested & proven ideal measurement)1/2 teaspoon salt1/2 tablespoon sugar1 large egg, separated3/4 cup buttermilk1/2 cup sour cream2 tablespoons unsalted butter, meltedWarm maple syrupCombine flour, baking powder, baking soda, & sugar in medium bowl & whisk until blended. Whisk egg whites until stiff peaks form. In a large bowl, whisk egg yolks, buttermilk, & sour cream until blended. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a spatula until just combined. Pour the mixture over the dry mix & fold until just combined (there should be planty of lumps). Heat an electric griddle at medium heat for five minutes. Add a small amount of butter or oil to the griddle & spread with a paper towel until no visible butter or oil remains. Use a 1/4 cup dry measure to place pancakes on the griddle & cook until bubbles start to appear on top & the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes & cook on the second side until golden brown & completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.


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