Experimental Pancakes
Sep. 5th, 2020 09:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqOne of the Youtube channels I follow is a British cooking show consisting of two classically trained chefs, and three non-chefs. Most of their shows involve quirky antics, but they do provide a lot of useful information along with the fun, and recently one of the chefs did a segment on two ways to make pancakes. He acknowledged that there probably aren't more than a handful of people who don't know how to make pancakes, but he distilled the recipe down to a simple 1:1:1 formula (eggs:milk:flour by weight) that would be hard to forget.
I separated an egg and weighed its components (50g total). We didn't have milk, so I weighed out 50g of water and 50g flour respectively (the results were good, but they would have been much better made with milk). I added a pinch of salt, and a bit of baking powder to the flour, then whisked together the egg yolk and milk before combining them all. The mixture is supposed to be thin enough to pour, but this was much too thick - either because I was using a slightly different grade of flour, or the humidity here was lower. Either way, I added another splash of water and it was perfect.
Backing up a step, right before I combined the wet and dry ingredients, I grabbed a whisk and whipped up the egg whites into soft peaks. I folded those into the batter and then dumped the lot back into the measuring cup I'd used for the milk so that I could do a controlled pour into the pan.
From there, you cook them like any other pancake - the only caveat being that this batter contains no butter/oil, so you need to ensure you use a fat of some kind in the pan when cooking (butter, oil, PAM, bacon grease...).
The results were really good - I'm going to make them this way again in future - hopefully when we have milk (or, alternately, I could break out the almond milk I bought a couple of weeks ago and forgot about in the cupboard).
They also gave the ratio for crepes: 1:1:½ - and obviously you don't whip up the egg whites and skip the baking powder.
I separated an egg and weighed its components (50g total). We didn't have milk, so I weighed out 50g of water and 50g flour respectively (the results were good, but they would have been much better made with milk). I added a pinch of salt, and a bit of baking powder to the flour, then whisked together the egg yolk and milk before combining them all. The mixture is supposed to be thin enough to pour, but this was much too thick - either because I was using a slightly different grade of flour, or the humidity here was lower. Either way, I added another splash of water and it was perfect.
Backing up a step, right before I combined the wet and dry ingredients, I grabbed a whisk and whipped up the egg whites into soft peaks. I folded those into the batter and then dumped the lot back into the measuring cup I'd used for the milk so that I could do a controlled pour into the pan.
From there, you cook them like any other pancake - the only caveat being that this batter contains no butter/oil, so you need to ensure you use a fat of some kind in the pan when cooking (butter, oil, PAM, bacon grease...).
The results were really good - I'm going to make them this way again in future - hopefully when we have milk (or, alternately, I could break out the almond milk I bought a couple of weeks ago and forgot about in the cupboard).
They also gave the ratio for crepes: 1:1:½ - and obviously you don't whip up the egg whites and skip the baking powder.
