The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pancake Day

NeilM's picture
NeilM

Pancake Day

Sundays are my Pancake days and are flavoured with what I have on hand.

3/4 cup Fife Flour, 1/2 cup Cream Water, one egg. Fresh Ground, Allspice, Cloves and nutmeg. Fancy Molasses and Apple filling. Sauce is a garden Sour cherry with dried figs and Vanilla bean.

Mix hydrated for 90 min, then Baking powder added and left another 15min.

deblacksmith's picture
deblacksmith

I make what folks tell me are the best pancakes they have ever had.  I make them by the 100's to serve at Shrove Tuesday Pancake Supper (the night before Ash Wednesday.)  They are made from scratch with "special flour" buttermilk, a little sugar and lots of butter and baking soda.  The key is the flour - soft wheat flour otherwise know as biscuit flour.  Most recipes I have seen call for AP flour and I seen a few with bread flour.  Even AP flour makes a pancake that is tough and chewy not light and melt in our mouth good.  The "special flour" is self rising biscuit flour and it already contains baking soda and salt - in fact the salt is at about 3 percent.

For a number of years our church as done a breakfast once a week for Jr. High and High School young men and their fathers or grandfathers (or other mentor).  For 5 years I headed this up and had a chance to test recipes on the young men and dads.

These pancakes may not be for everyone and others may like their own recipe - it is just what I have found works for me.

tgrayson's picture
tgrayson

Self-rising flour normally contains baking powder, not baking soda.

I want to stock as few types of flour as possible, so I mix AP flour with potato starch to lower the gluten content, which prevents overmixing.

Oddly, I find butter in pancake batter a bit nauseating. It's great in waffles, go figure. So I use a neutral oil and then pour butter on top afterwards. I have no idea why this makes a difference.

deblacksmith's picture
deblacksmith

I like White Lily Unbleached self-rising biscuit flour - as per White Lily - Ingredients Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.

I add some additional baking soda as per White Lily's recommendation for pancakes.

tgrayson's picture
tgrayson

This is baking powder: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate)

Baking powder includes baking soda in its ingredients.

deblacksmith's picture
deblacksmith

When I was talking about the above pancakes I fail to say that they also contain fresh eggs.  One egg for every 125 grams of self rising flour.

NeilM's picture
NeilM

I use coconut oil for frying sweet things, Olive for savoury.