We do not investigate to determine if the label information is accurate. We have made every effort to be as accurate as possible however we do suggest that you continue to read labels as ingredients are subject to change and we cannot be responsible for individual reactions to any products. Goes to show that treatment and proportions are just as important as obtains nutritional information from claims made by the products' manufacturers on labels. I am curious to know if buttermilk will accelerate the baking soda action which is the one item less common in other recipes. I might try out malt powder or pecans but my search for a basic recipe is done. Did I mention they taste AMAZING! It’s nice to trip over the keeper recipe on only the second try. They flipped easily with no batter spatter and no raw batter in the finished cake. I have a heavy high quality pan so maybe that helped. But no matter how long or short it cooked the pancake was perfectly golden and thick. The batter didn’t look like the usual thin batter so it was hard to tell when to flip at fist. I followed your advice on heating the pan. No buttermilk, no separating the egg whites, etc. I try a recipe the first time exactly as written. I’m so glad I watched your video where the cake rose up like a ghost. I read dozens and all the ingredients looked alike. I am experienced but this is my first attempt at pancakes. Whole Wheat Choc Chip Banana Bread Pancakes ……perfect pancakes. Almost like a good sponge cake! You’ll know what I mean when you’re in front of your pan ready to flip.
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