Feroze Kitchens Co.
  • HOME
  • MEET RICHARD
    • PHILOSOPHY
    • CULINARY SERVICES
    • PRICING
  • CONTACT
  • BEHIND THE SCENES
    • PORTFOLIO
    • GALLERY >
      • Artisan Bread Making
      • Artisan Goats Cheese & Butchery
      • Artisan Wine Making
      • Canning & Preserving @ Home
      • Japan, China & S.E. Asia Eats
      • South America Eats
    • RECIPES >
      • Artisanal Squash Ravioli
      • Artisanal Ricotta Cheese
      • Basil Vinaigrette
      • Beef Wellington
      • Beet Soup
      • Black Been Purée [Dip]
      • Bouillabaise
      • Butchery 101: Knife Meets Chicken
      • Butter Chicken
      • Cast Iron Loaf
      • Caverhill Carrot Cake
      • Chicken Galantine
      • Chicken Wing Confit
      • Chicken Liver Mousse
      • Chickpea Purée [Hummus]
      • Chocolate Mousse
      • Cinnamon Crème Brûlée
      • Confit Technique
      • Coq Au Vin
      • Lamb Navarin
      • Lentil Soup
      • Lovage Soup
      • Macarons
      • Mozzarella Cheese
      • Pad Thai
      • Raita Yogurt Sauce
      • Roast Lamb
      • Salmon Terrine
      • Seafood Coulibiac
      • Soubise Sauce
      • Sticky Toffee Pudding
      • Strawberry Mousse
      • Sunchoke Sauce
      • Sunchoke Soup
      • Sweet Potato Pancake
      • Sweet Potato Puree
      • Thai Chicken Green Curry
      • Tiramisu
      • Tom Yam Goong
      • West Indian Curry
    • DOUGH TECHNIQUE >
      • BRIOCHE DOUGH
      • BISCUIT DOUGH
      • COOKIE DOUGH
      • GNOCCHI DOUGH
      • MILK BREAD DOUGH
      • PASTA DOUGH
      • PÂTE A CHOUX
      • PIE DOUGH
      • PIZZA DOUGH
      • SWEET PASTRY DOUGH
    • BATTER TECHNIQUE >
      • KEY CONCEPTS
      • CAKES [ FAT ]: CREAMING METHOD
      • CAKES [ FAT ]: FOAMING METHOD
      • CAKES: NO-FAT METHOD
      • BATTERS: STRAIGHT-MIX METHOD >
        • BATTER: QUICK BREADS / MUFFINS
        • BATTER: FRITTER
        • BATTER: PANCAKE
        • BATTER: CREPE
        • BATTER: POPOVER
Picture

bATTERS: pANCAKE
Instructor: Richard Feroze
416.710.8126

Richard.Feroze@Outlook.Com

Picture

Ratio Formula
2 Parts Liquid: 1 Part Eggs : 1/2 Part Fat : 2 Parts Flour


YIELD: 3 x 5"-6" Pancakes
  • Flour           [ 112 g ]
  • Liquid          [112 g ]
  • Fat              [ 28 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Baking Powder [ 2 tsps. ]
(x 2) YIELD: 6 x 5"-6" Pancakes
  • Flour           [ 224 g ]
  • Liquid          [224 g ]
  • Fat              [ 56 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Baking Powder [ 4 tsps. ]
(x 4) YIELD: 12 x 5"-6" Pancakes
  • Flour           [ 448 g ]
  • Liquid          [448 g ]
  • Fat              [ 112 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Baking Powder [ 8 tsps. ]

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.
  1. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  2. In another bowl, whisk together all wet ingredients (including fat).
  3. Add dry ingredients to wet ingredients and whisk just enough to combine.
  4. Add flavouring agents at this point and fold in gently to prevent loss of aeration as leavening agent (if applicable) is activated.

Comments
  • Flour: 7-9% Protein content. AP flour is cost-effective. Cake/Pastry flour is ideal.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid Options:  Milk (2% - 3.5%).
  • Advance Preparation:  If required, prepare in advance and keep egg whites separate; fold in to order.
  • Advance Preparation:  Cold batter can be tough and hard to pour; use milk to dilute to ideal consistency or set at room temperature in advance of use.
Storage
  • Batter can be used immediately.
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Batter Variations
  • Waffles:  Same ratio / technique for pancakes, using a waffle maker.  Cold batter recommended for maintaining structure in waffle maker.
  • Sweet: Add one tablespoon (for base recipe) of sugar to dry ingredients.

Cooking
  • Medium-High heat produces ideal colour and structure on both sides; low heat cooks too fast on inside; high heat cooks too fast on outside causing scorch marks.
Notes
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
Proudly powered by Weebly