Not your problem, but I’m just asking you since you brought it up - what’s the point of pancake mix? Pancake batter is literally just flour, eggs and milk
If you do no other baking and just want to make pancakes, buying powdered mix is easier to manage. plus there’s less measuring at the beginning of a morning meal.
I’m a bit of a baker, I like to keep 10 or 20 pounds of flour on hand, and I’ve been known to make 5-pound batches of homemade pancake mix because I ain’t measuring baking powder while the coffee is still brewing.
Yes, true, but a) I was talking about pancake mix in general which also exists in gluten-full variety and b) I assume you can use like rice flour or something if you wanted it gluten-free
You obviously have never tried making gluten-free things, because it’s very difficult to get the mix right to get a good texture and taste, unlike with regular old flour. A pre-made mix that turns out well is a godsend.
For me, laziness. The mix is inferior but, I can just add some liquid to the powder and have pancakes before work. From scratch requires more wakefulness.
I love how your whole point is how simple pancake batter is, but you missed one of the defining ingredients. Yeah, that’s exactly why pancake mix is a thing. Also, don’t use eggs in your pancakes. That’s for waffles.
Au contraire on the eggs, my friend. Some of the best pancake recipes call for whipped egg whites—it makes them nice and fluffy. But it also takes a good bit of effort, so another +1 to instant mix when you’re tired lol
This recipe used the whole egg and IMO the pancakes are fantastic. Makes about 6 thicc and fluffy pancakes (10cm diameter)
Separate 4 eggs
Add 30g sugar to the whites, whip into foam.
Add a pinch of salt, a bit of vanilla extract and about 80ml milk to the yolks and mix everything on high speed. Add 100g flour and some baking soda, mix on low speed.
Fold in the egg white foam, bake in a pan with some butter on low to medium heat for 3ish minutes each side. (Keep them warm in the oven at 80-100°C until you’ve finished making all of them to serve them nice and hot)
Are you American potentially? Because I am completely correct on how to make pancakes but I have seen in films that American pancakes seem to be very tall and thick, not like British pancakes that my batter is for
Have you ever had pancakes or waffles made with almond or coconut flour? Holy shit they are so good, that extra bit of flavor? Changes everything. They do tend to be a bit heavier, but I’d argue that’s great for something like pancakes.
For bonus points, use pandan extract for flavoring instead of vanilla. It’ll turn them green, and it’s delicious. Goes well with the non-wheat flours.
(I don’t have any reason to avoid wheat flour, but I do have access to inexpensive non-wheat flours so I like to play around)
The waffle recipe I used had the whites whipped prior to adding other stuff, the flours themselves are just heavy (higher oil content and just different makeup) and work a bit differently. I think you’d probably need to reduce the flour amount and increase other stuff to fluff it up more, or maybe just mix a few different non-wheat flours together, but honestly I’ve only made them a handful of times so haven’t done a lot of tweaking. I don’t mind them being a bit heavier, personally, it makes them more filling and lasts a while, plus it’s more of a whole meal due to the protein and fiber.
If you have a discount grocery store near you for “slightly out of date” dry goods (past the sell by date, but perfectly fine otherwise - you often see the stores in rural areas), you can often find non-wheat flours there. Thats basically my strategy, my grocer is just cheaper than most due to exceptionally low overhead costs.
Or if your regular grocery discounts goods about to pass the sell by date to get rid of them, you might be able to find it cheap that way.
Op mentally crashes when he finds out they all have Celiac and can’t eat them.
Shoutout to Safeway’s store brand gluten-free pancake mix!
Not your problem, but I’m just asking you since you brought it up - what’s the point of pancake mix? Pancake batter is literally just flour, eggs and milk
And sugar, salt and baking powder.
If you do no other baking and just want to make pancakes, buying powdered mix is easier to manage. plus there’s less measuring at the beginning of a morning meal.
I’m a bit of a baker, I like to keep 10 or 20 pounds of flour on hand, and I’ve been known to make 5-pound batches of homemade pancake mix because I ain’t measuring baking powder while the coffee is still brewing.
That’s not how pancakes are made where I’m from. We have flat pancakes here, more like crêpes (but a bit thicker than that)
That’s not how pancakes are made where I’m from. We have flat pancakes here, more like crêpes (but a bit thicker than that)
I can whip up pancakes from a mix in 5 minutes without a single brain cell activating. It’s a good emergency ration in the pantry.
Like when you REALLY want pancakes at midnight. Now. 😀
In this case, the whole point is that flour has gluten, and is therefore not edible for some people.
Yes, true, but a) I was talking about pancake mix in general which also exists in gluten-full variety and b) I assume you can use like rice flour or something if you wanted it gluten-free
You obviously have never tried making gluten-free things, because it’s very difficult to get the mix right to get a good texture and taste, unlike with regular old flour. A pre-made mix that turns out well is a godsend.
Thankfully that’s not an issue I have to deal with. Thanks for educating me :)
Isn’t there a bit more? A touch of sugar and some baking soda for puffiness and stuff?
I think we’re running into a cultural barrier, I’m assuming you’re American and I’m not. Pancakes are flat where I’m from :)
Panflats.
For me, laziness. The mix is inferior but, I can just add some liquid to the powder and have pancakes before work. From scratch requires more wakefulness.
I love how your whole point is how simple pancake batter is, but you missed one of the defining ingredients. Yeah, that’s exactly why pancake mix is a thing. Also, don’t use eggs in your pancakes. That’s for waffles.
Au contraire on the eggs, my friend. Some of the best pancake recipes call for whipped egg whites—it makes them nice and fluffy. But it also takes a good bit of effort, so another +1 to instant mix when you’re tired lol
I would be willing to try egg whites, but whole egg makes them too chewy.
This recipe used the whole egg and IMO the pancakes are fantastic. Makes about 6 thicc and fluffy pancakes (10cm diameter)
Separate 4 eggs
Add 30g sugar to the whites, whip into foam.
Add a pinch of salt, a bit of vanilla extract and about 80ml milk to the yolks and mix everything on high speed. Add 100g flour and some baking soda, mix on low speed.
Fold in the egg white foam, bake in a pan with some butter on low to medium heat for 3ish minutes each side. (Keep them warm in the oven at 80-100°C until you’ve finished making all of them to serve them nice and hot)
Are you American potentially? Because I am completely correct on how to make pancakes but I have seen in films that American pancakes seem to be very tall and thick, not like British pancakes that my batter is for
ah, yeap. I wouldn’t even really call the british version the same thing. Two countries divided by a common language.
Have you ever had pancakes or waffles made with almond or coconut flour? Holy shit they are so good, that extra bit of flavor? Changes everything. They do tend to be a bit heavier, but I’d argue that’s great for something like pancakes.
For bonus points, use pandan extract for flavoring instead of vanilla. It’ll turn them green, and it’s delicious. Goes well with the non-wheat flours.
(I don’t have any reason to avoid wheat flour, but I do have access to inexpensive non-wheat flours so I like to play around)
I bet if you separated the eggs and whipped the whites up before folding in the flour, yolks, etc it might alleviate some of the heaviness.
I don’t have access to inexpensive non-wheat flours to test that, though
The waffle recipe I used had the whites whipped prior to adding other stuff, the flours themselves are just heavy (higher oil content and just different makeup) and work a bit differently. I think you’d probably need to reduce the flour amount and increase other stuff to fluff it up more, or maybe just mix a few different non-wheat flours together, but honestly I’ve only made them a handful of times so haven’t done a lot of tweaking. I don’t mind them being a bit heavier, personally, it makes them more filling and lasts a while, plus it’s more of a whole meal due to the protein and fiber.
If you have a discount grocery store near you for “slightly out of date” dry goods (past the sell by date, but perfectly fine otherwise - you often see the stores in rural areas), you can often find non-wheat flours there. Thats basically my strategy, my grocer is just cheaper than most due to exceptionally low overhead costs.
Or if your regular grocery discounts goods about to pass the sell by date to get rid of them, you might be able to find it cheap that way.
Thanks for the tips! My mom’s been celiac since the 80s and making her a decent pancake would be awesome.
I’d think playing with baking powder and baking soda would help. Those are the ingredients that help make things puffier and fluffier.
No but I’m willing to try some hemp seed flour.
Heck yeah, that’s one I haven’t seen around here (which is sad because my area used to be big for hemp production!)
I hope it’s amazing!
Should be nutty and earthy.
Wheat free flour does exist with many alternatives.