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Pancake texture
On Nov 24, 9:30*pm, Chris Nelson > wrote:
> I grew up on my grandmother's buttermilk pancakes. *They are light, > moist, fairly thin, and soft. *Almost an extra-thick crepe. *No doubt > part of it is inertia and nostalgia but nothing else comes close. *If > grandma's pancakes are a 10, everything else I've had clustered with > Bisquick and IHOP around 2.5. ;-) > > Unfortunately, most of my immediate family don't like the taste of the > buttermilk. *Since I can't stand the thick, doughy texture that > results from every other pancake recipe I've tried, we end up not > having pancakes very often. *I'm looking for some food science that > will let me reformulate Grandma's recipe without buttermilk. > > Buttermilk clearly provides more than liquid to the recipe. *It's got > a thicker texture than regular milk which, no doubt, thickens the > batter. *But using regular milk and more flour gets me back to most > other pancake recipes. > > Any thoughts? > > Chris Look for a recipe for sourdough pancakes - or 49ers I think they are called. They are thin, and kind of springy. Not thick and cakelike. Someone posted a recipe here not too long ago which I have used a few times and they are really good. They require a bit of time though. You prepare part of the batter the night before. I don't have the link at the moment but i will see if i can find it. -Tracy |
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Pancake texture
On Nov 25, 9:39*pm, Tracy > wrote:
> On Nov 24, 9:30*pm, Chris Nelson > wrote: > > > > > > > I grew up on my grandmother's buttermilk pancakes. *They are light, > > moist, fairly thin, and soft. *Almost an extra-thick crepe. *No doubt > > part of it is inertia and nostalgia but nothing else comes close. *If > > grandma's pancakes are a 10, everything else I've had clustered with > > Bisquick and IHOP around 2.5. ;-) > > > Unfortunately, most of my immediate family don't like the taste of the > > buttermilk. *Since I can't stand the thick, doughy texture that > > results from every other pancake recipe I've tried, we end up not > > having pancakes very often. *I'm looking for some food science that > > will let me reformulate Grandma's recipe without buttermilk. > > > Buttermilk clearly provides more than liquid to the recipe. *It's got > > a thicker texture than regular milk which, no doubt, thickens the > > batter. *But using regular milk and more flour gets me back to most > > other pancake recipes. > > > Any thoughts? > > > Chris > > Look for a recipe for sourdough pancakes - or 49ers I think they are > called. They are thin, and kind of springy. Not thick and cakelike. > Someone posted a recipe here not too long ago which I have used a few > times and they are really good. They require a bit of time though. You > prepare part of the batter the night before. I don't have the link at > the moment but i will see if i can find it. > > -Tracy Piggybacking on my own post. This is the recipe I have been using. http://www.recipelink.com/mf/14/23556 If you want thin and not cakey pancakes this is what you want. |
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