Cooking4Fun
Senior Cook
I found a basic pancake recipe on myrecipes.com as follows:
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 large egg, beaten
1 tablespoon unsalted butter, melted, plus 1 1/2 tablespoons more for pan.
I didn't have butter or whole milk but decided to proceed anyway to experiment. They took a while to brown and came out very rubbery and difficult to cut with fork. Tasted ok though. Which ingredient are responsible with texture? Would the butter have made it less rubbery?
Can 1% milk be used instead? What other changes might be needed?
Is adding sugar really necessary?
I want basic pancakes that are similar to Bisquick, but with pronouncable ingredients.
Any reason 2 eggs can't be used?
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 large egg, beaten
1 tablespoon unsalted butter, melted, plus 1 1/2 tablespoons more for pan.
I didn't have butter or whole milk but decided to proceed anyway to experiment. They took a while to brown and came out very rubbery and difficult to cut with fork. Tasted ok though. Which ingredient are responsible with texture? Would the butter have made it less rubbery?
Can 1% milk be used instead? What other changes might be needed?
Is adding sugar really necessary?
I want basic pancakes that are similar to Bisquick, but with pronouncable ingredients.
Any reason 2 eggs can't be used?