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Old 04-18-2008, 05:01 AM   #1
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Join Date: Jan 2008
Location: Edinburgh, Scotland
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Disect a recipe: apple oven pancake

Here is a recipe for an apple pancake: Caramel Apple Oven Pancake Recipe | Recipezaar

What difference in the end product might be noticeable by using buttermilk instead of regular milk?

When I emptied the caramelised sugar into the oven dish, the remains hardened but the bottom of the pancake (the top when inverted) was soft. I wonder why.

Considering how simple it was, it was really nice (I used margarine instead of butter and forgot to add any to the mixture but it clearly wasn't all that important).



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Old 04-18-2008, 05:27 AM   #2
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Location: Perth, Western Australia
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Just taking a huge stab in the dark here (I don't do baking), I would think the buttermilk would make for a richer and perhaps lighter end product.
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