Livingston
Assistant Cook
Behind this question is some interest in learning a little about cooking chemistry.
Assuming a basic recipe for pancakes: 1C flour, 1C milk, 1 egg, 1/2t salt, 2T sugar, 2t baking powder, and 3T oil.
What are the impacts on the final product if you:
Increase/decrease the flour?
Decrease the milk and add an egg?
Increase the baking powder?
Increase the oil?
Change the oil to butter or margarine?
(I'm assuming increases in salt or sugar simply effects final taste(?))
Mix flours like half general purpose and half buckwheat?
Another way to ask the question is what change to make if pancakes are:
flat, not airy?
seem hard not soft?
Finally, if you plan to add fruit (like blueberries):
Should the be added to the batter and mixed in or should they be added to the tops when first placed on a griddle?
If added, should other ingredients be adjusted?
Again, my interest is to choose a simple recipe to learn what the ingredients actually do to the final product and result changes caused by varying proportions.
Thanks
Liv
Assuming a basic recipe for pancakes: 1C flour, 1C milk, 1 egg, 1/2t salt, 2T sugar, 2t baking powder, and 3T oil.
What are the impacts on the final product if you:
Increase/decrease the flour?
Decrease the milk and add an egg?
Increase the baking powder?
Increase the oil?
Change the oil to butter or margarine?
(I'm assuming increases in salt or sugar simply effects final taste(?))
Mix flours like half general purpose and half buckwheat?
Another way to ask the question is what change to make if pancakes are:
flat, not airy?
seem hard not soft?
Finally, if you plan to add fruit (like blueberries):
Should the be added to the batter and mixed in or should they be added to the tops when first placed on a griddle?
If added, should other ingredients be adjusted?
Again, my interest is to choose a simple recipe to learn what the ingredients actually do to the final product and result changes caused by varying proportions.
Thanks
Liv