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/ck/ - Food & Cooking

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File: 3ff18a406b1ff13⋯.jpg (85.74 KB,931x931,1:1,8dfgykK.jpg)

 No.12248 [Last50 Posts]

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.12249

File: db1b5c4aab35333⋯.jpg (82.54 KB,383x480,383:480,cbgb.jpg)

>water

>white flour

>one egg

>doesn't mention sugar

If you can try using different flour do try. Water is an emergency pancakes ingredient last resort, if you're worried about extra calories just try fat free milk (find it for the best price possible, you can find a gallon for a buck at Walmart at times), it also has the same amount of protein per serving, so, you know. Any kind of sugar, but be cautious pic related idk I haven't tried pancakes with different kinds of sugar except for maybe raw and cane.

You need to consider adding butter to the mix - butter, not margarine (albeit margarine works fine, but butter is the better). Try to let it soften before adding it, you can do this by just letting it sit out for a while before you start mixing your ingredients. Go get some vanilla, baking soda, and baking powder you broke bitch. If one egg isn't enough try two, eggs can be found for cheap as dirt if you manage to actually look at the egg section for once and say in your mind, "Fuck you grandma, I'll move when I'm finished." (This is the same process for everything really)

ALRIGHT let's get that motherfucking stovetop/griddle heated the fuck up. Crank that motherfucker up to about a 5 - medium heat. You you only need a thiiiiin layer of oil on the bitch, or if you're using butter make sure that butter/margarine isn't burning and turning brown when it lands on the pan. (Side note, the butter in the pancakes should serve a little more than just flavor at this point). And how are we gonna make sure shit isn't burning by the time it hits the pan??? We're gonna lower the heat a minute before putting that sexy batter on the bitch.

NOW

The technique for when the batter is down on a perfectly heated pan: you will need something to flip the the damn pancake unless you're rich and can afford cleaning supplies, more ingredients, and something else to eat. Get yourself a flat plastic spatula with no holes or slits in them, and metal isn't always good for pans. When that pancake batter is down you can try spreading the batter by panhandle as if you were cooking a crepe, assuming you've got a big blob of mix sitting in the middle and you don't want super thick pancakes. After about a minute of sitting on the pan they'll start heat up on the bottom of course, test this with by flattening the sides of the pancake so you can get underneath them easier. And when you're ready to flip them by checking underneath, make sure you don't smell burnt, see smoke, and the bubbles are popping (not every bubble needs to be popped). If you're using a pan you can try lifting the pan as you lift the pancake so you can meet them half way after the flip without batter splattering. Work on your spiral wrist flipping.

Friendly advice: don't mix your choco chips (really anything that will melt or easily burn) before the pancakes are on the skillet or pan. They'll melt, stick to your pan, and burn into smoke before you can put your next pancake down. Homemade more often than not will look nothing like box mix or whatever. Never flatten the pancake with your spatula to cook them faster. Grease from cooked meats works wonders as a nonstick.

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 No.12250

File: a453d0c0b81016e⋯.jpg (226.25 KB,600x1684,150:421,1468456342725.jpg)

>>12249

lol, forgot I typed "pic related"

I was gonna post this

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 No.12253

File: d221258b3e3185a⋯.jpg (267.07 KB,1677x943,1677:943,478623879.jpg)

>>12248

What kind of pancake did you want? Those small, thick diner type pancakes or the bigger thinner ones or the super thin crepe like ones? Personally I prefer #2 as crepes are just too much work.

Like >>12249 said your recipe is not optimal.

I think your recipe doesn't have enough eggs. Also substitute the water with milk. Best to use a non-stick pan for pancakes. But if you don't have one and your pancakes are sticking to the pan add 2-3 tbsp of melted butter to the batter.

Here's my recipe (3-4 large, thin pancakes)

- 2 large eggs

- 4 tbsp flour

- 1 tbsp sugar (only if I use a sweet topping)

- 1/4 liter whole milk

- 2 tbsp melted butter

- pinch of salt

For best result let the batter rest for 30 minutes so the flour can absorb the liquid.

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 No.12256

>>12248

1 egg

1 cup unbleached flour (whole wheat if you want)

1 tablespoon brown sugar

2 tablespoons vegetable oil

3 teaspoons baking powder

1/4 teaspoon salt

Blueberries

Mix all that shit together, dry ingredients first, then add the wet ingredients. Grease a skillet with butter. Heat the skillet until a drop of water dances in the center. Drop a spoonful of the batter into the center of the skillet. Wait until bubbles form on the surface, then flip. Serve with maple syrup.

t. Betty Crocker

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 No.12265

>>12253

the contents are definitely better this time, last ones tasted like wet flour while this one actually tastes somewhat cooked on the inside

i still can't get them to not stick though, there's like a 1-2 mm thick crust of pancake on the bottom of my pan

next time i'll try either rubbing the butter on the pan itself, or just getting a non-stick one

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 No.12266

>>12265

What kind of pan? You have to grease your cooking surface before putting the pancakes down, that's normal. Make sure to let the bubbles form before flipping.

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 No.12268

>>12266

stainless steel

i do put olive oil and let it preheat, but regardless it sticks

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 No.12269

>>12268

Don't put oil in until the pan is hot first off for flavor, 2. Stainless always sticks, I prefer it for meat and sauces, though I use cast iron myself normally.

Your options are cast iron or nonstick, I avoid non stick like the plague but cast iron is a lot of work to get perfect, it'll work ok if you cook a lot of meat though!!! Fry up some bacon and use the grease for lubricant. Bacon pancakes.

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 No.12277

>>12269

yeah i'll probably just get a non-stick pan tomorrow, i'm sick of having to clean this one

i've been having eggs for lunch every day for the last two months and i only managed to get them to not stick and not fall apart twice

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 No.12278

>>12277

Pro tip: buy the cheapest pan you can get. I used to spend a lot of money on expensive brand nonstick-pans but it doesn't matter, usually after 12-15 months the pan is ruined because of scratches or material losing it's non-stick behavior. Now I buy the cheapest one and throw it away after a 8-12 months and buy a new one. Spending a lot of money is only smart when you buy a cast iron pan.

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 No.12281

>>12278

You're eating the stuff coming off, why I stated previously I don't like to use those.

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 No.12282

>>12281

PS: just buy a used cast iron

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 No.12285

>>12282

>>12281

>>12278

i got a small non-stick pan for around 10$

works fantastic, i'll never have egg problems again

kind of wish i got the bigger size one though, i can only fit like 2 eggs in this one

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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

File: b705175b5bcd3fb⋯.png (54.6 KB,302x425,302:425,original.png)

>>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

File: f7001d28c2e32ee⋯.jpg (765.23 KB,1600x1200,4:3,panc.jpg)

File: 39372bbef2db114⋯.jpg (842.71 KB,1600x1200,4:3,panc2.jpg)

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

File: ec1aece406c6f09⋯.jpg (58.96 KB,785x522,785:522,9064-original2-1383931301.jpg)

>>12750

silly kebab, bulgarian counterpart is superior

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 No.12761

File: 5f6386a8777b031⋯.gif (657.96 KB,742x362,371:181,5f6386a8777b031494c8887012….gif)

>>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

File: 28f3e2d5fdb0007⋯.png (130.85 KB,415x429,415:429,CM5h-XpW8AA4Qv_.png)

>>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

File: d39f2f171bdd0de⋯.jpg (71.36 KB,1280x720,16:9,no-whisk_dutch_baby_pancak….jpg)

>>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

File: ac7b3d9052e3089⋯.jpg (1.29 MB,1920x1080,16:9,germcake 1.jpg)

File: cd04ff044cf3012⋯.jpg (1.05 MB,1920x1080,16:9,germcake 2.jpg)

>>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

>>12856

Cast iron.

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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

File: 241be3966f250e9⋯.jpg (3.47 MB,5312x2988,16:9,20190315_170533.jpg)

File: 866d13b2046b349⋯.jpg (1.38 MB,5312x2988,16:9,20190315_171028r.jpg)

>>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

File: d03f15e55673244⋯.png (1.83 MB,1248x832,3:2,ClipboardImage.png)

>>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

File: 8df38b58cf638fb⋯.webm (2.52 MB,640x360,16:9,mushi_mushi_cataru.webm)

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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

>>16736

this is a joke

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