I've tried so many pancake recipes recently that for the first time in my life I thought "I think I've had enough pancakes." But then I loosened my pants and ate more. Any recipe that used just all purpose flour ended up being tough. Stirring to combine then having to filter out the chunks, so the whipper wouldn't get clogged, ended with too much gluten and really tough pancakes. Once the recipe was supplemented with oat flour or buckwheat, the pancakes were a little more tender. Oddly enough, the batters that made tough pancakes made better waffles but better pancake recipes made rubbery waffles. The world is full of mysteries... kind of.
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