Both baking powder and baking soda are very fine powders. Baking powder is often labeled as "Double Acting" and is a combination of baking soda, cream of tartar and cornstarch.I might be wrong with the translation. I am talking about that powder that's very smooth, like a very fine powder and not a little bit granulated.
I just translated wrong; my biological CPU is giving me a hard time. I think I used what you guys call double acting baking powder. Around here they are different. While the double acting baking powder is very fine and smooth like flour, baking soda, is a bit more granulated and not as smooth as baking powder. More like a fine salt I'd say.Both baking powder and baking soda are very fine powders. Baking powder is often labeled as "Double Acting" and is a combination of baking soda, cream of tartar and cornstarch.
I do neither of those things and still get fluffy, tender pancakes when using the recipe I shared in my earlier post.There are two secrets to making your pancakes tender and fluffy.
1. Tender - Use buttermilk instead of regular milk or water.
2. Fluffy - Separate the egg(s), mix the yolks in with the batter ingredients, then fold the WHIPPED egg whites into the finished batter.
It's actually a little more complex than that for double acting baking powder. What you described is single acting baking powder.Both baking powder and baking soda are very fine powders. Baking powder is often labeled as "Double Acting" and is a combination of baking soda, cream of tartar and cornstarch.
Just FYI, there are cake recipes that don't involve separating eggs. You start by creaming butter and sugar together. I prefer that method because I'm not into separating eggs, either.SirLOB - I don't make cakes from scratch for that very reason. I hate separating and whipping and folding in.. I'll just use a cake mix and I'm happy with that.
You can try to find other recipes from some good food websites like bordforden, taste, food network...Now I'm on a mission. I will try everything you guys said to test them all out. I have no problem separating the eggs, I will try the buttermilk version and the sour cream too. Omw to unlock a new achievement. My poor husband will have to eat a lot of pancakes, I'm sure he will feel so punished.
Yes there is, plus kimchee and seafood pancakes, or combos.Isn't there an savoury Asian Scallion Pancake?
I usually separate eggs when they start fighting or calling each other names.The only time I separate eggs for a cake recipe is when I make sponge cake. I usually only make that to use in trifle, but it is quite nice on its own.
We eat refined oil free, so I bake my pancakes on parchment in the oven. I keep them in a bag in the fridge, then I slice them into sticks to have with triple berry puree/jam. These were apple peach pancakes. Hot or cold.In another thread @dragnlaw mentioned making pancakes for the freezer.
I’m curious to know if any of you have TNT
tips and hints for refrigerating or freezing and thawing pancakes that you could share.
I’m not really interested in large batch or long term storage but a cook once eat twice plan would be worth considering.
My current plan is to cook once and eat twice as many as I should! ?