Can you make pancakes from scratch without using baking powder/soda?!
YEAST-RAISED PANCAKES
Hotcakes, flapjacks, griddle cakes, johnnycakes, pancakes—call them what
you will, they have a very special place at the American table. Pancakes
evoke memories of lazy Sunday mornings, family brunches, and that classic
civic fund-raiser, the pancake breakfast.
Making pancakes is among the simplest of culinary feats. To start, you need
the right ingredients. Fortunately, the best flour for pancakes is the most
readily available—good old all-purpose. High-gluten flour makes tough,
chewy pancakes, while pancakes made with cake flour get soggy when
syrup is poured over them. A yeast batter is a little more complicated to
make than a traditional batter leavened with baking soda or powder, but it
gives these pancakes a wonderful, briochelike texture. Steps one and two
can be done a day ahead; let the covered dough rise overnight in the
refrigerator.
Learn more about pancakes in the February 1998 issue of Martha Stewart
Living. RECIPE YEAST-RAISED PANCAKES
Makes 2 dozen pancakes 1 1/2 cups milk
2 tablespoons sugar
1 package active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3 large egg yolks
1. Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large
bowl, and stir in the sugar and yeast. Let stand until creamy (about 5 minutes).
2. Whisk in the flour, salt, butter, and egg yolks until smooth. Cover bowl tightly with plastic
wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours).
3. Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle,
pour batter onto griddle, creating several pools 2 inches apart. Cook pancakes until
bubbles form on the top and the edges are slightly dry (about 3 minutes). Using a spatula,
flip the pancakes; cook until golden on bottom (about 1 1/2 minutes). Transfer to a
heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm.
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SOURDOUGH BREAD (STARTER, FEEDER, AND VARIATIONS)
SOURDOUGH STARTER:
2 cups milk
3 1/2 cups flour
1 pkg dry yeast
Place milk in gallon jar and allow to stand 24 hours in a warm place. Leave uncovered or cover with cheesecloth.
Add flour and yeast and stir well. Leave uncovered for 2-5 days or until it is sour and bubbly.
Refrigerate. If starter dries out, add tepid water to keep a spongy texture.
SOURDOUGH FEEDER:
1 cup milk
1 cup flour
1/2 cup sugar
Set container of sourdough out at room temperature 2-3 hours before and after each feeding.
Mix feeder ingredients with spatula until smooth then stir into starter. Use this feeder amount for every 2 cups of starter. Starter may be fed as often as every other day but most not be kept over 7 days without feeding.
SOURDOUGH BREAD:
1 pkg dry yeast
3 tbsp sugar
1 1/2 cups water, divided
6 cups flour (up to 1 cup more if needed)
1 cup starter
1/2 cup shortening, melted
1/2 cup sugar
1 egg, beaten
1 1/2 tsp salt
Warm 1/2 cup water to 105-110 degrees and mix with the yeast and sugar. Let mixture stand 15 minutes.
Beat in remaining ingredients and remaining 1 cup water. Knead 10 minutes on a floured surface until mixture does not stick to your hands and is elastic. (If using a dough hook, kneed only about 3-4 minutes.) Place in a large greased bowl generously greasing top of dough. Cover with plastic wrap and let rise until doubled in size.
Punch down and let rise again. Punch down a second time and divide into 3 pieces. Place each piece into well greased loaf pan and oil tops again. Let rise until doubled in bulk.
Place in cold oven. Turn oven to 400 degrees and bake 15 minutes.
Turn oven down to 325 and bake 30 minutes longer. Bread will have a hard dark crust.
Whole Wheat Variation: Use whole wheat flour instead of white flour and use 2 pkgs of yeast.
SOUR DOUGH BISCUITS:
1 cup sourdough starter
1 cup flour
1/3 cup shortening
3 tsp baking powder
1 tsp salt
Mix all ingredients. Scoop out onto floured surface and knead until bread-like. Roll out or pat down on board and cut out biscuits with biscuit cutter. Bake in a glass baking dish at 400 degrees or until light brown.
Sourdough pancakes
1 cup sourdough starter
1 cup flour
1 tablespoon honey or sugar
1 egg, beaten
2 tablespoons oil or melted butter
1/2 cup milk, scalded and cooled to lukewarm
1/2 teaspoon salt
1/2 teaspoon baking soda dissolved in 1 tablespoon water
Mix all ingredients except soda with starter. Heat a griddle or skillet to 375 degrees. Just before cooking, fold dissolved soda into batter. If batter seems too thick, dilute with lukewarm water. Bake as for ordinary pancakes.
Sourdough waffles Use the above recipe with 4 tablespoons oil or melted butter.
Answers: Yeast pancakes are great and the batter doubles.So make sure you have it in a large covered bowl...
YEAST-RAISED PANCAKES
Hotcakes, flapjacks, griddle cakes, johnnycakes, pancakes—call them what
you will, they have a very special place at the American table. Pancakes
evoke memories of lazy Sunday mornings, family brunches, and that classic
civic fund-raiser, the pancake breakfast.
Making pancakes is among the simplest of culinary feats. To start, you need
the right ingredients. Fortunately, the best flour for pancakes is the most
readily available—good old all-purpose. High-gluten flour makes tough,
chewy pancakes, while pancakes made with cake flour get soggy when
syrup is poured over them. A yeast batter is a little more complicated to
make than a traditional batter leavened with baking soda or powder, but it
gives these pancakes a wonderful, briochelike texture. Steps one and two
can be done a day ahead; let the covered dough rise overnight in the
refrigerator.
Learn more about pancakes in the February 1998 issue of Martha Stewart
Living. RECIPE YEAST-RAISED PANCAKES
Makes 2 dozen pancakes 1 1/2 cups milk
2 tablespoons sugar
1 package active dry yeast
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3 large egg yolks
1. Heat milk in small saucepan over medium heat until lukewarm. Transfer milk to a large
bowl, and stir in the sugar and yeast. Let stand until creamy (about 5 minutes).
2. Whisk in the flour, salt, butter, and egg yolks until smooth. Cover bowl tightly with plastic
wrap. Transfer bowl to a warm place; let dough rise until doubled (about 1 1/2 hours).
3. Heat griddle to 375 degrees and oven to 175 degrees. Using a 2-ounce (1/4-cup) ladle,
pour batter onto griddle, creating several pools 2 inches apart. Cook pancakes until
bubbles form on the top and the edges are slightly dry (about 3 minutes). Using a spatula,
flip the pancakes; cook until golden on bottom (about 1 1/2 minutes). Transfer to a
heat-proof plate; keep in warm oven. Repeat with the remaining batter. Serve warm.
--------------------------------------...
SOURDOUGH BREAD (STARTER, FEEDER, AND VARIATIONS)
SOURDOUGH STARTER:
2 cups milk
3 1/2 cups flour
1 pkg dry yeast
Place milk in gallon jar and allow to stand 24 hours in a warm place. Leave uncovered or cover with cheesecloth.
Add flour and yeast and stir well. Leave uncovered for 2-5 days or until it is sour and bubbly.
Refrigerate. If starter dries out, add tepid water to keep a spongy texture.
SOURDOUGH FEEDER:
1 cup milk
1 cup flour
1/2 cup sugar
Set container of sourdough out at room temperature 2-3 hours before and after each feeding.
Mix feeder ingredients with spatula until smooth then stir into starter. Use this feeder amount for every 2 cups of starter. Starter may be fed as often as every other day but most not be kept over 7 days without feeding.
SOURDOUGH BREAD:
1 pkg dry yeast
3 tbsp sugar
1 1/2 cups water, divided
6 cups flour (up to 1 cup more if needed)
1 cup starter
1/2 cup shortening, melted
1/2 cup sugar
1 egg, beaten
1 1/2 tsp salt
Warm 1/2 cup water to 105-110 degrees and mix with the yeast and sugar. Let mixture stand 15 minutes.
Beat in remaining ingredients and remaining 1 cup water. Knead 10 minutes on a floured surface until mixture does not stick to your hands and is elastic. (If using a dough hook, kneed only about 3-4 minutes.) Place in a large greased bowl generously greasing top of dough. Cover with plastic wrap and let rise until doubled in size.
Punch down and let rise again. Punch down a second time and divide into 3 pieces. Place each piece into well greased loaf pan and oil tops again. Let rise until doubled in bulk.
Place in cold oven. Turn oven to 400 degrees and bake 15 minutes.
Turn oven down to 325 and bake 30 minutes longer. Bread will have a hard dark crust.
Whole Wheat Variation: Use whole wheat flour instead of white flour and use 2 pkgs of yeast.
SOUR DOUGH BISCUITS:
1 cup sourdough starter
1 cup flour
1/3 cup shortening
3 tsp baking powder
1 tsp salt
Mix all ingredients. Scoop out onto floured surface and knead until bread-like. Roll out or pat down on board and cut out biscuits with biscuit cutter. Bake in a glass baking dish at 400 degrees or until light brown.
Sourdough pancakes
1 cup sourdough starter
1 cup flour
1 tablespoon honey or sugar
1 egg, beaten
2 tablespoons oil or melted butter
1/2 cup milk, scalded and cooled to lukewarm
1/2 teaspoon salt
1/2 teaspoon baking soda dissolved in 1 tablespoon water
Mix all ingredients except soda with starter. Heat a griddle or skillet to 375 degrees. Just before cooking, fold dissolved soda into batter. If batter seems too thick, dilute with lukewarm water. Bake as for ordinary pancakes.
Sourdough waffles Use the above recipe with 4 tablespoons oil or melted butter.
It needs a rising agent...if you don't want to use baking powder, you could use some powdered yeast. The pancakes get very fluffy.
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it is aloy easier with baking powder/soda, but it can be done
You must have a leavening agent to make them light and fluffy. If you don't use baking powder or baking soda and buttermilk, they will be like flour tortillas, nice and flat!
Eggs are a good riser.
yes use egg