Pancake Recipe for Spelt and Silk

I am evolving a recipe which substitutes spelt for wheat flour, Silk for milk, canola oil for butter (not counting trimmings once served at the table!), and a reduction of the salt.
  1. Sunday, March 16, 2008
  2. Sunday, February 24, 2008
  3. My recipe
  4. The starting recipe template
  5. Trouble shooting for next time

How are the results?

Sunday, March 16, 2008

Very passable as good pancakes! Just a little bit stiff. I can live with this recipe. We'll see how reproducible it is next week. All the techniques are the same as before. I only changed the proportion of the ingredients.
MetricEnglishIngredients
Into a 1 liter dry container add these 270 ml1 cup spelt flour
 2.5 ml1/2 tsp salt
 20 ml 1 TBS + 1 tsp white, granular, sugar
 8 ml 1 1/2 tspdouble-acting baking powder
Into another 1 liter wet containter add these 1egg, beaten
 20 ml 1 TBS + 1 tsp canola oil
 160 ml2/3 cup Silk (plain)
Just before I was ready to pour, I decided it could use 1 TBS water, which I did add. We ended up with 6 pancakes like the ones you see.


Sunday, February 24, 2008

Too stiff. Not quite puffy enough. Better luck next Sunday.

Today's (2008-02-24) recipe

Further more, there are only the 2 of us so 14 pancakes is about 7 too many, so I have halved the recipe. Noooooo body sifts anymore because the flour (of any type) is fine to begin with. So... revised:

Heat the 40 cm diameter teflon skillet to just over "Medium".
MetricEnglishIngredients
Into a 1 liter dry container add these 180 ml3/4 cupspelt flour
 2.5 ml1/2 tspsalt
 15 ml1 TBSwhite, granular, sugar
 5 ml1 tspdouble-acting baking powder
Into another 1 liter wet containter add these 1egg, beaten
 15 ml1 TBScanola oil
 120 ml1/2 cupSilk (plain)
Mix the dry ingredients for 10 seconds. Mix the wet ingredients until uniform. Pour the wet into the dry with a few strokes.. about 10 seconds.

Then the judgement really comes into play. There is a good chance that mixture will be obviously unwetted. That is because it is MUCH easier to add wet, than it is to add dry. Add water 15 ml at a time until it appears that adding maybe 15 ml more will make it easy to pour the mixture. If it pours easily, then... sorry! Too wet. Better luck next time.

Use a rubber spatula (not hard plastic) to pull out 1 pancake's worth. If it cooks well, then continue with more pancakes.

When there are popping bubbles over most of the top, turn it over and cook for about 1/2 the time so far cooked.


The starting recipe template

This is the recipe I started from:
Joy of Cooking, Pancakes, Griddle Cakes or Batter Cakes - about 14 4-inch cakes. cartoon showing temperature too low, just right, and too high.
Sift before measuring: 1 1/2 c. all-purpose flour
Resift with: 1 tsp salt
3 Tbs sugar
1 3/4 tsp double-acting baking powder
Combine: 1 or 2 slightly beaten whole eggs
3 Tbs melted butter
1 to 1 1/4 c. milk
Mix the liquid ingredients quickly inot the dry ingredients. To test griddle and cook, see About Griddle Cakes, 235. Serve the cakes with: (Sausages and syrup)

On to page 235
-> Before cooking, test the griddle by letting a few drops of cold water fall on it. If the water bounces and sputters, the griddle is ready to use. .. If the water vanishes, the griddle is too hot. See illustration on 236.


Trouble shooting

Suggestions?

2008-03-16 Try to err slightly on the underdone side to help alleviate the stiffness that seems to afflict the current recipe.


Last modified:2008-03-16 anybrowser HTML 3.2