pancakes
OK, it's not quite bread but, yes it is!
I decided to try making yeast pancakes. Flour, sugar, egg, yeast, some flavoring. Mixed the stuff and left it overnight in the fridge to raise. Then poured it out on the griddle. Did it twice. The first time, I thinned the dough to make it an easily pourable batter. WRONGO! You end up with thin cakes. Certainly with baking powder leavening, the cake thickness happens when you heat the batter. Not so with yeast. The second time, I left the batter liquidy-gloppy, and spooned it on the griddle to make cakes. Much better cake thickness. BUT, in both cases, the pancakes, while well done, tasted a little as if they weren't cooked completely. But they were. Not quite sure what's going on here. But the uncooked taste is a puzzle. The insides weren't liquidy. They just had an uncooked taste. Weird. Certainly the batter consistency is VASTLY different between yeast batter and baking powder batter,
Any suggestions for doing yeast pancakes right?
http://latvianeats.com/archives/246
We love these.
Baking powder and soda adds a certain salty taste that is missing in yeasted cakes. I use spent sourdough (discard) and baking soda to make great, yeasty tasting pancakes. The acid from the SD reacts with the baking soda.
If you want just yeasted, adding sugar (as in the Latvian recipe ) and having at least 30 minutes at room temp will help the yeast leaven the pancakes. Using a pastry or cake flour will also help them be tender.
That's a clever idea, using the ferment acidity to work with the baking soda. Don't need sourdough to get that.
But I'm still puzzled about the uncooked taste, even though the insides were definitely not moist.
1 cup of sourdough discard,1/2 cup a/p flour, 1 large egg, 2tsp sugar, 1tbls oil,1/4 tsp salt,1/4 tsp baking soda, milk if you need to thin the batter...the best thing is you can use discard straight from the fridge..this makes a lovely light puffy pancake... my other recipe just uses baking powder don’t need yeast...
You never showed us the recipe. Is there salt in it? Perhaps not enough, if you have a raw flour or uncooked flour taste. You are probably used to eating pancakes that have baking soda or baking powder in them and those ingredients add to the salty flavor which masks the floury taste of pancakes. Using sugar, vanilla, buttermilk or milk also adds to pancake's flavor.
Try adding more salt to the mix and see if that "uncooked" flavor goes away.