Posted by: Jonjon | March 20, 2009

Pancakes – Almond Fluffy pancakes 9/10 for taste but 8/10 for kinda watery texture

Pancakes – Almond Fluffy pancakes 9/10 for taste but 8/10 for kinda watery texture
116% ground almonds, 20% vanilla sugar, 83% eggs, 105% yoghurt, 166% milk to cake flour

• 60 g German #405 flour (cake flour) 30g
• 70 g Almond, ground 35g
• 1/2 tsp Baking powder ¼ teaspoon
• 1/2 tsp Baking soda ¼ teaspoon
• Pinch of salt
• 12 g Vanilla sugar 6g
• 1 Egg, separate 25g
• 125 g 3.5% Plain yogurt 62.5g
• 200 g Milk 100g
• Butter to pan-fry •

1. Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

This had quite a nice ..buttemilk or fermented taste. The texture was light, however, ..even though I cooked both side for 5 minutes, the middle was still a bit watery. Next time I will cut down on the liquid, perhaps by 30%


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