A couple of weeks I have examined, was the KitchenAid stand mixer and I came across a blog post from someone that I thought was not the best advice. The blog post was all about pancake mixer really) with mixer (or your state. Now the recipe was probably pretty good, but the process is, what wrong in my opinion.
For me all are soft and light and fluffy pancakes. You should not dense or tough or gummy bears in any way. If I wanted, I could makea trip to one of those all night breakfast joints and get a lid of ice hockey puck stack sockets.
"Stand Mixer"
No, have pancakes for me to be treated with care and attention. The reason is gluten. Now a bit of food science. Gluten is a protein that is actually a composite of two proteins called gliadin and glutenin. When water is added to wheat flour and then mixed mechanically, gluten forms. And it is this wonderful gluten that gives bread dough pasta and their tough and elastic properties. Butis increased since the gluten content by mechanical mixing or kneading, it is not something we ever want to do if we want to have pancakes light and fluffy.
So, next time you enjoy pan fried goodness for breakfast, have your blender put away neatly. Instead, follow these basic cooking.
You can find all the basic pancake recipe that you like. The key to a great result in the mixing. What do you want to mix all dry ingredients in a bowl first, thelarge enough for your dough. Next, mix all wet ingredients in a separate bowl.
Now, before you add the wet to prepare for the dry. An electric grill is probably the best device for cooking pancakes at home, but if you must use a pan that will work. There are two differences. An electric hot plate has a built in thermostat that will heat resistant than the means with a pan on the stove. Secondly, the grill you can cook a lot more pancakes onsimultaneously. I use a pan on the stove itself, but I never cook more than one pancake at a time, and I consider them warm in the oven until ready to serve. It is not the best but I have no place to store everything on a baking sheet, so I do not chose a buy. With my stove, I heat the pan for 2 minutes at level 5 Then I turn the heat up to 4 in cooking. When I notice that things are taking too long, I increase the heat for about a minute and then lower to 4 again.
Now you have a hot cookingDevice is ready, it's time for the dough. They want to achieve the mixture as quickly as possible without enabling too much gluten. So, take the wet ingredients and literally puts them in the dry. Then take a spatula and fold in the wet ingredients for 10 to 15 seconds. That is all. Some of the dry mix may not perfectly, but that's all right. I've never had a lumpy pancake with this method.
Next, place some dough on the board or wait in the pan. They want to seethe formation of bubbles around the outside of the pancake. This is the sign of a flapjack are ready to be turned over. When the heat is large enough and the bottom is nicely brown. If it is too low, it is light in color and vice versa if it is too hot the ground is very dark. So, as gently as possible the flapjack flip and cook the other side. Normally the second side at half time as the first one is to cook.
When serving the pancakes always real maple syruphand. It can make the difference in the world and the taste is like no other. As you all this care in the preparation of the best pancakes you could say, you deserve to be perfectly sweetened with a little maple syrup.
There you have it. The next time you get a craving for a pancake, hold the KitchenAid mixer, and instead covered the landfill and fold method for the lightest and fluffiest pancakes you can make at home.
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