lol at the nytimes’ food guru mark bittman getting dragged on epicurious
― Li'l Brexit (Tracer Hand), Monday, 8 March 2021 14:18 (two years ago) link
― | (Latham Green), Tuesday, 9 March 2021 02:05 (two years ago) link
I’ll never understand what buttermilk add something. For example where is the Irish soda bread made with buttermilk?
― | (Latham Green), Sunday, 21 March 2021 18:59 (two years ago) link
The acid in buttermilk reacts with leavenings, gets bubbly, bubbles make fluffy.
― Motoroller Scampotron (WmC), Sunday, 21 March 2021 19:22 (two years ago) link
THAT TEARS ME APART
― | (Latham Green), Sunday, 18 April 2021 11:46 (two years ago) link
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.
― Tracer Hand, Friday, 19 August 2022 08:02 (one year ago) link
i am experimenting with low carb & keto recipes as part of my type-2 diabetes lifeand found this pancake recipe to be tastyhttps://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
― terminators of endearment (VegemiteGrrl), Sunday, 9 October 2022 22:48 (one year ago) link