Ingredients:
Mixed all at once. Consistency seemed just right. Cooked on an oiled 350 degree griddle. Flavor and texture were very nice. They could be fluffier -- next time I'll investigate that. I used bread flour, since that's all I had. First things to try are probably to not use such a glutinous flour and to not overmix. More baking soda might help too.
- 1 cup starter
- 1 cup milk (2%)
- 2 eggs
- 1 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon canola oil
2008-12-24 update: Tried again.
Changes: Used rounded measures of baking soda and baking powder. Beat eggs and milk together into a froth first, then mixed in non-flour dry ingredients. Mixed in flour. Added starter last, whisked lightly, and there were many visible bubbles. Experimented with larger and smaller pancakes.
Results: Definitely lighter. Slight baking powder/soda taste on occasion. Bigger is better as the pancakes are thicker. Overcooking tends to toughen them. They are at their thickest and fluffiest when they are large and a very pale gold.
2009-02-14 update: Another variation.
Mixed all liquids, sifted dry ingredients together and mixed, then mixed dry into wet. 325 is a good griddle setting. Used all-purpose flour and original amounts of baking powder and soda. These were tender and fluffy.
No comments:
Post a Comment