I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat porous and tender.

  • 6
    What's a "artisan bread type structure" ? – Max Mar 25 at 20:11
  • 2
    Have you considered making injera? It's tender, spongy and hearty. Not the easiest thing to make, though. Sourdough pancakes might be an alternative, or even a yeast-based pancake – Joe Mar 25 at 22:37

I think you cannot have both thin and bread-like structure.

AFAIK, To have a bread-like structure the batter/dough needs to develop some gluten in it.

Usually pancakes do not have a bread texture, they are, erm, a pan cake.

The batter is just mixed, and most recipes say to not over mix the batter.

You can try buckwheat, it has a rustic quality to it that can be seen as "bread-like".

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.