Baking powder contains baking soda, plus acidic ingredient(s).
If you have cream of tartar, you can make baking powder directly:
2 parts cream of tartar
1 part baking soda
1 part corn starch
Without cream of tartar, you can substitute baking soda for baking powder as long as you have an acid in your recipe, like buttermilk. If your recipe does not ...
No. Any starchy batter, without oil, fat, or teflon*, will adhere to a stainless steel pan, and will be removable only with a scraper.
(* or other nonstick surface, such as ceramic nonstick or silicone)
It is a compromise either way. Neither will be as good as freshly made, but both methods will work. As far as frozen batter, you will either need to plan ahead, or be willing to wait for it to thaw. If you go this route, I would suggest zip style freezer bags, and freeze flat, so that it will thaw more quickly. Also, some of the leavening power will be ...
One simple option is to shred the cheese. The heat moves from the surface of the pancake into the cheese - so a thick slice has to melt all at once, and from the bottom up, and it may not melt in time. Grated or shredded cheese has a lot more surface area, and warms quicker, and traps heat in the air between the shreds, and so will melt much quicker than ...
I feel fairly confident that what you see is anthocyanins (naturally present in apple skin) reacting with some leavening in your pancakes.
Here's a link that explains in more details, but I'll summarize: https://extension.psu.edu/fruit-color-promoting-red-color-development-in-apple
Anthocyanins are a natural pH indicator present in many fruits and vegetables....
Your pan is getting too hot.
Cast iron has a lot of" thermal mass", which means that it takes a good bit of energy (and time) to heat up, then it holds on to that heat and takes time to cool down.
Most likely, your pan is still heating up when you cook your first pancake. It's at the right temperature, but still on the upswing and getting hotter. ...
Have you tried making Swedish Pancakes? They are between a "regular" fluffy pancake and a crepe. To make a proper crepe, you need either a crepe pan or a crepe griddle. With Swedish Pancakes, you can use a regular pan. You will find that Swedish Pancakes have a higher amount of eggs and milk. For example:
2 cups milk
1/2 cup flour
1 tbsp sugar
What you need to substitute is the binding ability of the eggs. There are a few ways to do this...
There are a variety of seeds that produce mucilage when soaked in water. This sticky substance can work very well to bind baked goods together. To use, you soak the seeds or seed meal in water until the water becomes thick. If whole seeds are used, the water ...
You're not the only. And now I'm not either )))
Here are the things I do to have thin and a little chewy pancakes:
Don't put any baking soda or baking powder at all.
Use regular low-fat milk or water instead of buttermilk.
Adjust the quantity of flour added. The more flour you add, the thicker pancakes you'll have.
Preheat the pan, cook on low heat. Since ...
Absolutely the first hotcake/pancake is the worst.
Typically, the pan has not reached an optimal temperature nor has the oil/butter that you use seeped into the pan to create a better cooking surface for the hotcake. An improperly heated and greased pan will lead to suboptimal pancake.
To cook the perfect first pancake (or as close to the second as ...
Resting pancake batter improves texture. I think the rise is better and the pancakes less chewy.
Double-acting baking powders work in two phases; once when cold, and once when hot
When you initially mix the baking powder, you will get bubbles, but this does not mean the baking powder is used up. You ...
The range of possibilities with a basic pancake recipe is not very broad. There are additional things you can add of course, but the basic recipe is really basic.
Eggs are mostly protein. When you cook an egg, it goes from liquid (basically) to solid. The egg blended into the pancake batter will do the same. Pancakes are generally cooked pretty quickly over ...
The method that you describe says you put all the cheese in a row, if you make that row thick it's going to have a hard time melting. Instead of a thick line spread the cheese out evenly across the whole pancake, maybe keeping about 1cm of edge free of cheese to help reduce oozing after rolling.
However adding more cheese means making the row thicker and sometimes not all the cheese melts. I am looking for a way to add more cheese while still getting it all to melt
One thing you can do is to cover the pancake after adding the cheese. I often cook hamburgers on a flat griddle, and if I want to make a cheeseburger I'll add cheese after flipping the ...
I'm not going to accept this as an answer, but as Community has decided to give it a nudge.
I wrote up my little 'experiment' after I did it.
Although culinarily, a pancake would be something from a batter that is self-leveling, there seem to be a few other categories that many people may not consider 'pancakes' based on their upbringing :
Items made from ...
Here's the original:
-Ole varovainen, sanoi Muumimamma Muumille tämän lähtiessä.
-Tule pian takaisin, minä teen lettuja iltapalaksi.
Be careful, said Moominmamma to Moomintroll as he was leaving. Come back soon, I'm making lettu for an evening snack.
The Finnish lettu here is essentially the same as the French crepe. In Finland, they're typically eaten ...
If your recipe is as given, you're making a crêpe, or something akin to it (as it's not risen). That's important here, I feel, as crêpes freeze much better than risen pancakes. The lack of a risen texture means one less thing to go wrong in the freezer.
We freeze both kinds of pancakes for our children, and have had great success particularly with the ...
Ah, the worsening pancake debacle. I know it well. We have all been there, even after training for countless hours to make the perfect soufflé at the Culinary Institute.
The pan is getting too hot.
You should cool the pan with a quick rinse. This will also have the effect of resetting the surface, to get rid of any built-up grime or grease.
Good luck and ...
There were five dishes mentioned in that post:
Dutch pancake puffs.
Small, shallow impressions.
Danish pancake balls.
Large, deep (half-spherical) impressions.
Japanese octopus pancake balls.
Small, deep (half-spherical) impressions with a lip around the edge.
Thai coconut pancake snack.
Small, (various depths) ...
Baking powder and baking soda ARE NOT THE SAME THING.
Baking powder is a mix of soda and an acid that reacts to produce gas that will leaven (rise) the cake.
Baking soda is only 1/2. It has a high pH which will cause proteins to be weak and also cause the cakes to be dark.
Cream of Tartar is an acid which will react with the soda to help produce ...
There are multiple recipes for eggless pancakes online. Most increase the amount of baking powder to help with the rise. Many use milk and butter, so they are not vegan. If you are looking for a vegan recipe, those exist too. They also tend to increase the baking powder, and often include non-dairy milk. Whether or not they will sufficiently mimic the ...
Bob1's answer has some of the basics -- "lumps" are mostly caused by bits of starch that don't dissolve completely in the liquid to blend with the rest of the batter.
But the potential "downsides" depend on the size of the lumps. It is true that if they are excessively large, you can end up with loose dry flour in your pancakes, which is unpleasant. But I ...
My grandma made them like regular pancakes, but without the baking powder/baking soda. It works perfectly for me, too. I hate fluffy pancakes -- they don't have the same flavour.
Also, a recommendation, a bit of vanilla extract added onto the batter makes a lovely scent for the pancakes.
In my reading, injera is a sourdough-leavened flatbread, and it does indeed have the consistency you describe. I've made it with wheat and (the more traditional) teff flour. It's not sweet or quick-bread (in any sense!) but is fun, tasty, and worth a try to eat or make.
If I'm understanding correctly, what you're looking for is a pancake with qualities I'm ...
Debbie's right about the gluten - overmixing is a reliable way to get tough pancakes.
I'm not sure what the best solution is within your process. By far the easiest thing would be simply to use wholegrain wheat flour, letting someone else do the grinding for you.
Failing that, I think you want to grind the grains up dry, and then it really won't take much ...
I can't say for sure what is wrong, but here's a few possibilities:
Your mix is too runny: if you have a batter that's too thin then it will spread out too far on the pan, if it's too thin you will get a rubbery pancake. It doesn't take much liquid to get too thin, a couple of tablespoons of milk make make the difference between just right and too thick. If ...
You seem to be doing everything alright with the heat and pan. This sounds like a problem with the recipe.
Add more milk (or yogurt, or whatever dairy you are using) - you need lactose for browning, so soy milk or enzymatically treated cow milk won't work. Also consider replacing part of the sugar with fructose, HFCS or glucose syrup, they brown somewhat ...