bATTERS: pANCAKE
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Ratio Formula
2 Parts Liquid: 1 Part Eggs : 1/2 Part Fat : 2 Parts Flour
2 Parts Liquid: 1 Part Eggs : 1/2 Part Fat : 2 Parts Flour
YIELD: 3 x 5"-6" Pancakes
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(x 2) YIELD: 6 x 5"-6" Pancakes
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(x 4) YIELD: 12 x 5"-6" Pancakes
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tECHNIQUE
Comments
- Key Concept(s): Quick breads family. Pancakes can be thought of as thin muffins. Similar ratio to quick breads/muffins with 1/2 less fat.
- Leavening: Comes from additional agents.
- Leavening: Ideal leavening is achieved by whisking egg whites separately using meringue technique or cream of tartar, and folding in to order; folding in egg whites in advance does not yield maximum height due to high batter density.
- Reference point for ratio: Egg weight.
- Mixing Tools [Hand]: Large bowl, Whisk, Flat Rubber Spatula.
- Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
- Mixing Method [Straight Mix]: All-At-Once.
- In a mixing bowl, add dry ingredients and mix until evenly incorporated. Sifting flour beforehand prevents clumping.
- In another bowl, whisk together all wet ingredients (including fat).
- Add dry ingredients to wet ingredients and whisk just enough to combine.
- Add flavouring agents at this point and fold in gently to prevent loss of aeration as leavening agent (if applicable) is activated.
Comments
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Storage
Batter Variations
Cooking
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Notes
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