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10-07-2018, 01:28 PM
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#1
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,245
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Pancakes Question, SOS.
Started making pancakes and in the middle just realized I only have bread flour. Not sure what to do now. Is it going to be a problem? Ruined pancakes?
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You are what you eat.
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10-07-2018, 01:31 PM
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#2
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Bread flour has just a bit more gluten in it and unlike cake flour it has no baking powder in it. Add in a little baking powder and expect them to be a little more chewy, less light. Don't over stir it as the gluten gets more active as you stir. Otherwise, go for it. Make some for me too! ha ha
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10-07-2018, 01:36 PM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,748
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Bread flour should be OK. You MAY have to add a little more liquid to get the batter the right texture as bread flour absorbs more liquid.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-07-2018, 03:11 PM
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#4
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,245
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Thank you. It sure worked. It was s little bit thick indeed. But in the end they came out ok. I even think they were a little bit better tasting
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You are what you eat.
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10-07-2018, 03:23 PM
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#5
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Yay! So sometime when you get a chance, taste some gluten, it is in bagels and pizza dough, sometimes in pretzels (added gluten), see if that is the flavor you like. I'm a fan of it.
Will I see some in the mail then?  (joke)
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10-07-2018, 05:51 PM
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#6
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,245
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Quote:
Originally Posted by blissful
Yay! So sometime when you get a chance, taste some gluten, it is in bagels and pizza dough, sometimes in pretzels (added gluten), see if that is the flavor you like. I'm a fan of it.
Will I see some in the mail then?  (joke)
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You are what you eat.
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10-08-2018, 03:16 AM
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#7
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Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,399
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CharleD, if all you had to work with was sour kraut, I think you could still find a way to make great pancakes. That being said...
Seeeeeya; Chief Longwind of the North
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“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
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10-08-2018, 08:26 AM
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#8
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Master Chef
Join Date: Jun 2013
Location: North West England
Posts: 5,118
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If all else fails LIE! Tell the consumers that it was an experiment.
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Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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10-08-2018, 02:42 PM
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#9
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,788
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Not a lot you can do wrong with pancakes as long as you have flour, baking powder, milk, oil (or a shot of bacon grease), and an egg, and this is important... Don't over mix the batter!!!! The batter will be lumpy... the lumps seem to cook out just fine, and the more you work the batter the more you develop the gluten. Good in bread - not so good in pancakes.
There are other modifications, but basic pancakes are pretty easy. With a little experience, even quantities can be estimated.
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Rick
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10-08-2018, 05:32 PM
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#10
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 11,965
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Quote:
Originally Posted by RPCookin
Not a lot you can do wrong with pancakes...and this is important... Don't over mix the batter!!!! The batter will be lumpy...
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I've always mixed the batter, then cooked with it right away even though I've read that letting it sit a while improves the end result. This last time I made them, I finally remembered to let them rest. If you wait just a little while (maybe about a half hour), the lumpy parts absorb liquid. No powdery residue trapped inside any pancake and, better yet, the very last pancakes were almost as fluffy as the first. Normally, the last pan of cakes from the batter are pretty flat ones.
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