Gimme pancake recepie

Oh you know what I made today was molasses waffles, wherein you replace a certain amount of the milk content (the % you are comfortable relative to your tolerance for molasses) with black strap molasses. Sensational. And the smell!

Anyway I bet you could do the same with pancakes, for what is a pancake but a squished waffle

And the smell!

Pro tip: In my master class in food writing we learned to say "aroma", or for variety "fragrance", in slightly different circumstances "bouquet".

Where does 'stank' fit in that continuum

sift:

1 1/2 C all purpose white unbleached flour
1 1/2 tsp baking soda
1/2 tsp salt

mix separately:

2 C buttermilk
1 egg

slowly pour in about two-thirds of the wet into the dry, whisk to a smooth paste, add the rest of the wet.

ladle onto a 350 degree griddle, wait until the bubbles on the surface start to pop, flip, cook ~1-2 more minutes, eat

xp to OL. As an excellent descriptor for rotten eggs, certain overripe cheeses, and lefse.

Mine is close to the Bittman recipe. (xp and sleeve's)

1.75 cups buttermilk
2 eggs
¼ cup melted butter
2 cups AP flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix the wet ingredients, mix the dry ingredients, combine wet and dry and whisk out the lumps, thin it with a bit more buttermilk if it's too thick, 1/3 cup per pancake, nonstick skillet or griddle. Add a bit of vanilla extra and/or cinnamon and/or nutmeg, whatever flavors you like.

dunno how I've escaped the idea of Joaquin Phoenix as Wolverine before. thought i saw that film. & half read the book

now realising that not everybody is going to see the top image in this thread.

Winne the pooh says

4 oz flour
pinch salt
1 egg
1/2 imperial pint of milk

If you have a sourdough starter going, I highly recommend using your discard for these (very nice and fluffy):

http://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

i've never written this down before. here's my current PANCAKE STRAT

- however much leftover starter i've saved in the fridge
- about a pint and a half of yogurt/kefir/buttermilk
- about a pint of plain flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tbsps cooking oil

0.5 think about heating up the skillet at some point

1. warm up the dairy product just enough so that it's not cold. maybe in a bowl in the microwave. maybe on the hob in a pot. your call! just don't make it actually hot.

2. thoroughly mix the leftover starter into the dairy product

3. in a separate bowl, mix all the dry ingredients together

4. separate the eggs over a mixer/food processor, so the whites go into the mixer. put the yolks, on the other hand, into the bottom of another big mixing bowl. yes this is the third bowl you're using, four if you count the mixer. sorry.

5. turn on the mixer using the beater attachment to make egg whites

6. alternate adding the starter/dairy mixture and the flour mixture a bit at a time to the bowl with the eggs yolks already in it so that it's nice and smooth. feel free to add a bit of extra flour or buttermilk to get it to the right consistency

7. mix the cooking oil in

7.5 add whatever you'd like in terms of blueberries etc

8. fold in the egg whites

lol at the nytimes’ food guru mark bittman getting dragged on epicurious

Thanx

I’ll never understand what buttermilk add something. For example where is the Irish soda bread made with buttermilk?

The acid in buttermilk reacts with leavenings, gets bubbly, bubbles make fluffy.

THAT TEARS ME APART

i don’t do the egg whites anymore, and i don’t heat up the yogurt anymore either. neither of them seem to make that much of a difference. i still use the leftover starter though. that really does make a difference, gives them a little tang and makes each pancake feel firmer, more substantial, even when fluffy.

i am experimenting with low carb & keto recipes as part of my type-2 diabetes life
and found this pancake recipe to be tasty

https://sweetpeasandsaffron.com/protein-pancakes/#wprm-recipe-container-30195

**whey protein was crazy expensive so i used plant protein & just added about 1/2 cup of extra milk to get the batter to the right consistency.

the worst thing w other versions of this type of recipes is they behave so differently to “normal” pancake batter. heat settings are v much trial and error. they will burn like ~that~ if you don’t watch out