3 ms·
Adding the flour slowly sounds like a way to create stronger gluten chains, and a chewy pancake. If you’re making Dutch pancakes, or crumpets, this is ideal. Am
by ycombinete 3y ago
Adding the flour slowly sounds like a way to create stronger gluten chains, and a chewy pancake. If you’re making Dutch pancakes, or crumpets, this is ideal. American pancakes I prefer softer.
My way of making soft pancakes is to mix the dry and dry wet ingredients quickly but gently, stirring as little as possible. I leave the batter it a little chunky even.
- calmoo 3y agoAdding it slowly is a common way to make Irish / UK / crepe pancakes.
- ycombinete 3y agoIndeed, that’s what I meant by Dutch pancake: https://en.m.wikipedia.org/wiki/Pannenkoek https://en.m.wikipedia.org/wiki/Pannenkoek With these types of pancake you want to promote strong gluten development.
- MichaelMoser123 3y agoadding the flour gradually avoids having flour lumps in the mixture.