No.12248 [View All]
tried making pancakes for the first time today
one cup white flour, two cups water one egg, it was enough for around 4 pancakes
put a tablespoon of sunflower oil on the pan before each pancake
but each of them still kept sticking and if i tried to flip them they'd end up falling apart. only the last one didn't fall apart, but the only part of it that got cooked was still sticking to the bottom
wat do
____________________________
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No.12292
>>12285
alright, tried making pancakes on the nonstick pan
they turned out alright, only issue is that i couldn't flip them right, i either did it too early or the batter was somehow wrong
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No.12293
>>12292
Wait for the surface to be covered in bubbles.
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No.12294
>>12292
Gotta lean that pan up with the handle in one hand
While you twist the wrist in a circular motion to land the pancake down without flopping it flat.
You ever drop a coin on the floor and it spins with momentum around the edges? Think of the pancake as such.
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No.12441
>>12248
You cook pancakes on low heat. Wait until the edges start to brown then flip. If it sticks your pan is still too hot.
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No.12689
6 oz Greek yogurt
1 egg
½ cup flour
1 tsp baking soda
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No.12737
>>12248
Why not just use a box mix? It's the same stuff. Do they not have Aunt Jemima or Bisquick in Bulgaria?
>>12249
Well, if he covers it with maple syrup it should be more than sweet enough. I've never thought about that but in the future I may leave out sugar from my batter.
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No.12740
>>12737
Assume that pancake mix is nonexistant overseas.
Pancake mix is just one of the many things that makes Murrica greatest.
… but you don't learn that until you have been to a foreign land and try to buy some pancake mix at the grocery store and can't because there isn't any not even a place for it on the shelves and you ask and they don't know what you mean and why wouldn't you buy flour and baking powder and mix it yourself and then you wish that you had packed a few boxes in your checked luggage.
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No.12742
>>12737
>>12740
>Why not just use a box mix? It's the same stuff.
INGREDIENTS:
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN(1),
REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE(2), MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE.
(1) Side effects:flushing (e.g., warmth, redness, itching or tingling), headache, pain, abdominal pain, diarrhea, dyspepsia, nausea, vomiting, rhinitis, pruritus and rash.
(2) Side effects: decreased fertility, linked to Alzheimers
Why eat the boxed jew? Don't you know that the nigger on it is meant as a warning label?
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No.12743
>>12742
You seem to have lost your mind.
Seriously, here in Murrica, you have to work extra hard to get flour that isn't enriched with that stuff.
There are a few brands of baking powder that don't contain aluminum, but most do. They're doing us all a favor by giving us Alzheimers.
Each day a new beginning, unencumbered by the troubles of the past… what better way to experience the final days of one's life?
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No.12750
Have I told you about our Lord and Savior the German pancake? Poofy and crispy on the outside soft and custardy on the inside?
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No.12759
>>12750
silly kebab, bulgarian counterpart is superior
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No.12761
>>12759
Doesn't look superior.
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No.12766
>>12743
What are americans supposed to eat?Considering the bread is made from sugar and plastic
Flour is as you say made from wood chips and ground furniture, baking powder gives you Alzheimer's
And water has estrogen, fluoride and atrazine mix
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No.12767
>>12750
>panc.jpg
By a wide margin this is the sexiest dutch baby pancake photo I've even seen. Pls share the exact recipe.
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No.12771
>>12766
Most of us just eat that shit and die.
Nobody lives forever, may as well have a few instant pancakes along the way.
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No.12775
>>12767
This is for 1 pancake (2-3 servings) like in the pic
Ingredients
4 M sized eggs (53-63 gr)
130 ml milk (full fat ofc)
150 gr flour
2 piches of salt
some dashes of vanilla extract (natural)
2-3 tbsp clarified butter for the pan
Steps
- Preheat oven to 215°C
- Put the eggs into warm (40°C) water for 5-6 minutes
- Warm up the milk so it's luke warm
Very important! The batter must be room temp. If it's too cold the result will be bad!
- Mix everything together in a bowl until the batter is really smooth
- Heat up a cast iron pan to medium / high heat (I use 8 on a scale from 1-10)
- Pour in the clarified butter and once the butter is hot and pour in the batter
- Keep it on the stove for about 1 minute
- Put it in the middle of the oven for 17-20 minutes
After you take the pancake out brush some melted butter on it, drizzle some lemon juice over it if you like and dust it with powdered sugar. Serve together with vanilla ice cream, fresh berries, jam, nutella or apple sauce.
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No.12776
>>12742
Wtf. The only thing worth worrying about in that pancake mix is the aluminum content. Niacin is a fucking B vitamin. You have to take huge doses to get side effects. It's just there to replace what was lost when the bran and germ was removed.
>>12766
You can buy aluminum free baking powder at walmart. Bob's red mill makes one that is both aluminum free and double acting.
>>12743
Where are you getting this shit about plastic and furniture? The water can be taken care of with a distiller. That's what I do. Don't let anyone tell you shit about the lack of minerals in distilled water. Water is not a significant source of minerals to begin with. Drinking water lacking a tiny bit of minerals is not going to magically starting pulling them out of your body in massive quantities.
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No.12780
>>12775
Thanks a lot man, before your seductive photos and description I never gave a single damn about these. I mean, pic related is from Martha Stewart's website and it looks like a bad omelet.
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No.12783
>>12776
I think you got the tags confused there.
Yeah, aluminum free baking powder is available, but enough people don't give a shit that baking powder with aluminum is still readily available, too.
That guy going on about the plastic sawdust is just trying to rustle some jimmies, or else he's fully woke to the next melamine contamination scandal and we're all fuck-fuckity-fuck-fucked.
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No.12855
>>12750
>>12775
This was fucking excellent. Thank you for the recipe.
I baked this one for seventeen minutes without vanilla extract, and finished it with clarified butter, powdered sugar, and maple syrup.
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No.12856
>>12855
Looks pretty good. Is that a cast iron or an aluminum pan?
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No.12857
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No.12862
Thanks so much for the german cake recipe, >>12750
I'll have to give that one a shot sometime.
I make my pancakes using the discard from my sourdough starter. I love sourdough, tho. Not sure if that's a big thing for others, but it makes the pancakes taste great. Admittedly, I don't have any recipes handed down from generations, so most of my baking recipes come from one source online. Anyways, the recipe:241g All-Purpose Flour, 28g sugar, 454g buttermilk, 241g sourdough starter; unfed
This is done the night before; about 12 hours before you start cooking. mix all this in, and whisk it for a bit, then cover it, and set it on the counter overnight. In the morning, take the lid off your "sponge" as it's called, and then move to step two:2 large eggs (beaten in a separate container first, then added to the sponge), 50g vegetable oil or melted butter, 3/4 teaspoon salt, 1 teaspoon baking soda. Makes a fuckton of pancakes. Good recipe for overnight guests/family of 4/one person who's okay with putting the leftovers in the fridge for the next day.
I don't use cow juice, because I live in the sticks, and don't use much milk in the first place, so I use almond milk instead. Same diff, but since I also don't have access to buttermilk, I just add regular almond milk instead, then a tablespoon of white vinegar to it. This is a common substitution, so using it with regular milk would work as well.
>>12743
arm and hammer makes pure baking soda, which is just baking soda. king arthur flour I believe is sold everywhere across the nation, and they don't use anything weird in their flour. I honestly prefer montana gold, but only because they have released a statement saying they don't use roundup in their processes to get wheat (because the region has a longer growing season, so it's pointless to do it).
>>12278
>>12277
>>12281
I'd recommend getting a cheap ceramic pan if you don't want to use cast iron. They're fairly cheap for the size, plus no off-gassing/flaking. ceramic is a much safer option from tefflon, and it works decently if you're not cooking meat/protein on it. If you are cooking with meat and whatnot, just use a cast iron anyways, since you're gonna be seasoning it with that fat.
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No.12869
Ingredients for about 12 small pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
don't over mix the batter and let the batter sit for 20 minutes before you use it.
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No.13682
>>12775
Thank God I posted this here as I lost my notes with the recipe.
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No.13689
>>12862
1. Arm & Hammer (Church & Dwight) makes baking soda, not so much baking powder. Very different chemical leaveners.
2. All enriched flour has stuff added. (Although looking, King Arthur may not be enriching, as compared to General Mills)/
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No.15563
>>12248
Do a Swedish pancake style recipe, big thick pancakes are the fucking worst, thin crispy pancakes are king.
Also throw a fried egg on the middle of your stack of pancakes, it’s fucking amazing.
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No.15621
Made some scallion pancakes the other day.
2 cups all-purpose flour
1 cup boiling water
~1/4 cup toasted sesame seed oil, don't go over.
2 cups thinly sliced scallion greens
Make dough with flour and water, knead and let it rest for ~30min.
Split dough into 4, roll out a piece into an 8in pancake. Spread oil and green onions on top, roll up like a cigar. Coil the dough, tucking the end underneath. roll into a large pancake. Fry each side for 2 minutes at medium heat. Forgot to take pictures, maybe next time. I'll add more onions next time, didn't taste that strong. Anyone got advice for making a crispier pancake?
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No.15901
YouTube embed. Click thumbnail to play.
>>12775
You have competition from America's Test Kitchen.
https://www.americastestkitchen.com/recipes/9640-german-pancake
I'm going to try this and see how it holds up to yours. I remember yours being really fucking good, but the one they bake here looks too ridiculous to not try.
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No.15915
>>15901
Looks good. But I think the height just comes from more eggs. I got the same result with 4 eggs and some improvements >>15578
I will try this method with the cold oven to see if the result is better. But waiting 35 minutes vs. 17-20 is harsh.
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No.15925
>>15901
>>15915
I baked it. It's a worthy opponent to your recipe.
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No.15930
>>15925
I'm going to try it next weekend or the weekend after that. Isn't it huge? Seems like nearly double the amount of batter. The ratio are pretty similar tho.
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No.15935
>>15930
Yes, it's huge. The sides were tall and the center was thick and custardy.
I baked mine for 30 minutes from a cold start and it was almost overcooked, and while I didn't let the batter rest as you did for >>15578, I did do some things to get more height: I used high-gluten bread flour and stand-mixed the fuck out of it at high speed to incorporate air and form gluten.
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No.16440
>>12268
Don't use olive oil. Use vegetable or canola. Olive oil is for salads. Unbelievable no one mentioned this.
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No.16443
>>16440
>Don't use olive oil. Use vegetable or canola. Olive oil is for salads.
Use butter. (((Vegetable oils))) are terrible.
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No.16537
>>12750
evangelize me. looks delicious.
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No.16540
bisquick + cinnamon sugar = trailer park delight
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No.16571
>>16443
>butter
Enjoy your heart attack, burger.
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No.16572
>>12248
PANCAKE PROTIPS:
- Use high protein or Canadian flour when possible (it is much stronger, nutritionally superior, and rises more)
- Pancake recipes requiring yeast should either be made ahead of time with ample time to rise, or be made the night before (assuming this is for breakfast) and left to rise much more slowly in the fridge
- Butter or clarified butter is an excellent substitute for a flavorless oil. In most cases you can get away with regular butter to fry the cakes, but for thicker pancakes like Welsh, Scottish and the Russian kinds like Oladi, you will likely need something that is less sensitive to temperature such as clarified butter or a high smoke point oil.
- For clarified butter don't waste your time buying Ghee, that shit is overpriced, just melt regular butter in a pan, put a coffee filter over a cup, pour the melted butter into the cup through the coffee filter. The solids will be stuck on the filter and you will have clarified butter in the cup (which is also excellent for omelettes and hashbrowns).
-I have found this to be a great starter recipe feel free to tweak it to your liking. https://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe Some pancakes respond well to being made slightly savory.
-There are three major grades of maple syrup, in the US, they used to be A, B, and C, (with the latter being the heaviest/darkest) but now they're all grade A with different descriptions of their thickness and darkness.
>>12278
Non stick is fucking cancerous shit. Don't use them, get a cast iron or carbon steel pan. Cast iron is cheap as fuck and if you're really lazy the vintage pans (better made) you can get on Ebay are pre seasoned.
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No.16573
>>16571
Vegetable oil is made of soybeans in the united states. If you feel uncomfortable using butter I would advise you use coconut oil. Do you have any other oils in Australia that might not be available in America?
>>16540
That much is true.
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No.16582
>>16571
>Enjoy your heart attack, burger.
Butter does not cause heat disease. Butter is much better for you than (((vegetable oils))), and tastes better too.
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No.16717
>>16571
>still believing sugar lobby bullshit
Ancient humans ate far more fat than we did, it's sugar that fucks you up, not fat.
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No.16718
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No.16731
>>12248
I just do
>banan
>oats
>flax
>homemade plant milk (blended oats/cashew/almond/water no filtering)
>molasses
best vegan pankekes
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No.16732
>>16582
>eating big dairy "budder"
>eating big agro processed "oils"
dude lmao you're both fucking this up.
If I realllly need oil, I use a very VERY small amount of cold pressed organic coconut oil, but almost never do even this at all.
whole unfucked food fat sources like nuts and seeds and organic tofu
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No.16733
>>16573
The soy isn't bad as long as you are not allergic and don't eat too much, and as long as it's organic (the pesticides are very bad) but I would never use soybean oil in my food, or really any processed oils. I like coconut oil though, but almost never use it.
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No.16734
>>16572
>Non stick is fucking cancerous shit. Don't use them, get a cast iron
TRUE. Also Just skip the bullshit and go straight to BLACKSTRAP MOLASSES. the RICHEST DEEPEST MOST INTENSE FLAVORS, with a bit of nutritional content too!
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No.16735
>>16718
mushi mushi pancake cat meow moew Yey
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No.16736
>>12750
Heil…?
fukken PEINKIEK!
takes NEIN minutes to cook!
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No.16737
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