Re: The Great Pancake Caper

[Guest guest]

Dawn,

Sorry you are still having pancake troubles, since they are a nice change of

pace for breakfast. Yes, climate could very well have an affect. Where are

you? I use a cast iron griddle for pancakes, and let it heat up on low heat for

quite a while before starting the first pancake. It does take a while for them

to cook, about 4 minutes before they are bubbled up and brown enough to turn.

I can't quite figure out a logical explanation for why they are not cooking in

the middle for you. But I'll keep thinking.

Theresa

[Guest guest]

Dawn,

Did you grease the pan first? Did you add any extra fat to the

batter, besides the egg? Was the yogurt made from whole milk?

My first pancake on a dry stainless steel pan is usually harder to

get up than the rest. Also, if the heat is too high, that will just

aggravate the situation.

--- In , " dawnciano " <dawnciano@y...>

wrote:

> I went out and got myself a stainless steel pan (a good one that

costs

> about 50 dollars) and soaked one cup of fresh-ground spelt flour in

> one cup of yogurt for 17-18 hours. Then, this morning I added the

> egg, salt, butter, and baking soda. I spooned a bit of the mixture

in

> the hot, greased pan, but no dice. They still were difficult to

turn

> and never seemed thoroughly cooked in the center. I don't know what

> I'm doing wrong, but I'm thoroughly frustrating myself, so I think

> I'll stick to porridges. Is it possible that the climate, water

etc.

> could make the pancakes come out weird? Oh well, I'm sure you're all

> sick of hearing my pancake woes. Just thought I'd let you know that

> my experiment failed miserably again

>

> Dawn

[Guest guest]

Hi Dawn

Don't give up yet, there's still hope for your pancakes. I've been making

pancakes since I was old enough to reach the stove. You're right that the

NT style 'cakes are more challenging. I'm using a stainless pan with good

fat. No matter what I use, the first batch always seem to stick. But after

the first time, it works fine. I use coconut oil & olive oil together or

lard or butter. I've also tried tallow & coconut oil, but they all seem to

work about the same. The first 'cakes in the pan will stick. Take 'em out,

give the pan a scrape and put a little more fat in the pan. The next round

will be better.

Here are some important tips:

Make sure you have a good, thin & flexible pancake turner (it must be

steel).

Make your 'cakes small (about 3 " or 8cm)

If they are not done in the middle then either your batter is too thick or

your pan is too hot (or both).

If you like thick and fluffy " cake-like " pancakes then you'll need thick

batter and a cooler pan (and cook longer on each side)

Depending on the yogurt, unless it's plain, it might be adding sugar which

tends to carmelize when cooked. This gives the 'cakes a darker or almost

burnt appearance, which in turn, causes you to cook them less - and then

they're not done in the middle. I also noticed this when using sprouted

grain to make them.

Give it one more try & good luck.

The Great Pancake Caper

> I went out and got myself a stainless steel pan (a good one that costs

> about 50 dollars) and soaked one cup of fresh-ground spelt flour in

> one cup of yogurt for 17-18 hours. Then, this morning I added the

> egg, salt, butter, and baking soda. I spooned a bit of the mixture in

> the hot, greased pan, but no dice. They still were difficult to turn

> and never seemed thoroughly cooked in the center. I don't know what

> I'm doing wrong, but I'm thoroughly frustrating myself, so I think

> I'll stick to porridges. Is it possible that the climate, water etc.

> could make the pancakes come out weird? Oh well, I'm sure you're all

> sick of hearing my pancake woes. Just thought I'd let you know that

> my experiment failed miserably again

>

> Dawn

>

>

>

>

[Guest guest]

I use a griddle and butter it. Mine never ever stick, and it doesn't matter

how thick or how wide I make them. Maybe the griddle makes all the

difference.

I agree with and I would not use any yogurt that isn't both plain

and whole milk, for sure.

-chris

In a message dated 6/9/03 11:03:01 AM Eastern Daylight Time, paul@...

writes:

>

>

>

> Hi Dawn

> Don't give up yet, there's still hope for your pancakes. I've been making

> pancakes since I was old enough to reach the stove. You're right that the

> NT style 'cakes are more challenging. I'm using a stainless pan with good

> fat. No matter what I use, the first batch always seem to stick. But after

> the first time, it works fine. I use coconut oil & olive oil together or

> lard or butter. I've also tried tallow & coconut oil, but they all seem to

> work about the same. The first 'cakes in the pan will stick. Take 'em out,

> give the pan a scrape and put a little more fat in the pan. The next round

> will be better.

>

> Here are some important tips:

> Make sure you have a good, thin & flexible pancake turner (it must be

> steel).

> Make your 'cakes small (about 3 " or 8cm)

> If they are not done in the middle then either your batter is too thick or

> your pan is too hot (or both).

>

> If you like thick and fluffy " cake-like " pancakes then you'll need thick

> batter and a cooler pan (and cook longer on each side)

>

> Depending on the yogurt, unless it's plain, it might be adding sugar which

> tends to carmelize when cooked. This gives the 'cakes a darker or almost

> burnt appearance, which in turn, causes you to cook them less - and then

> they're not done in the middle. I also noticed this when using sprouted

> grain to make them.

>

> Give it one more try & good luck.

" To announce that there must be no criticism of the president, or that we are

to stand by the president, right or wrong, is not only unpatriotic and

servile, but is morally treasonable to the American public. " --Theodore

Roosevelt

[Guest guest]

I use a griddle also and mine don't stick if I use olive oil but they

do stick if I use coconut oil and/or butter. I also use whey and

water in the mix. Just thought I would add to the caper!

Del

> I use a griddle and butter it. Mine never ever stick, and it

doesn't matter

> how thick or how wide I make them. Maybe the griddle makes all the

> difference.

>

> I agree with and I would not use any yogurt that isn't

both plain

> and whole milk, for sure.

>

> -chris

>

> In a message dated 6/9/03 11:03:01 AM Eastern Daylight Time,

paul@a...

> writes:

>

> >

> >

> >

> > Hi Dawn

> > Don't give up yet, there's still hope for your pancakes. I've

been making

> > pancakes since I was old enough to reach the stove. You're right

that the

> > NT style 'cakes are more challenging. I'm using a stainless pan

with good

> > fat. No matter what I use, the first batch always seem to stick.

But after

> > the first time, it works fine. I use coconut oil & olive oil

together or

> > lard or butter. I've also tried tallow & coconut oil, but they

all seem to

> > work about the same. The first 'cakes in the pan will stick.

Take 'em out,

> > give the pan a scrape and put a little more fat in the pan. The

next round

> > will be better.

> >

> > Here are some important tips:

> > Make sure you have a good, thin & flexible pancake turner (it must

be

> > steel).

> > Make your 'cakes small (about 3 " or 8cm)

> > If they are not done in the middle then either your batter is too

thick or

> > your pan is too hot (or both).

> >

> > If you like thick and fluffy " cake-like " pancakes then you'll

need thick

> > batter and a cooler pan (and cook longer on each side)

> >

> > Depending on the yogurt, unless it's plain, it might be adding

sugar which

> > tends to carmelize when cooked. This gives the 'cakes a darker

or almost

> > burnt appearance, which in turn, causes you to cook them less -

and then

> > they're not done in the middle. I also noticed this when using

sprouted

> > grain to make them.

> >

> > Give it one more try & good luck.

>

>

> " To announce that there must be no criticism of the president, or

that we are

> to stand by the president, right or wrong, is not only unpatriotic

and

> servile, but is morally treasonable to the American public. " --

Theodore Roosevelt

>

>

>

[Guest guest]

> Dawn,

>

> Did you grease the pan first?

Yes, with butter.

Did you add any extra fat to the

> batter, besides the egg?

Yes, melted butter

> Was the yogurt made from whole milk?

Yes.

>

> My first pancake on a dry stainless steel pan is usually harder to

> get up than the rest. Also, if the heat is too high, that will just

> aggravate the situation.

The lower heat works better, but it seems that the consistency of the

pancake when its soaked in the yogurt changes completely. I have the

same problem with muffins and sodabreads. They seem to never cook

through properly and have a strange texture. I may just stick with

sprouting my grains and drying them out in the sun. Rome in June,

July and August is definitely hot enough to dry them pretty quickly.

Thanks for your help anyway. I appreciate it.

Dawn

>

>

>

> > I went out and got myself a stainless steel pan (a good one that

> costs

> > about 50 dollars) and soaked one cup of fresh-ground spelt flour in

> > one cup of yogurt for 17-18 hours. Then, this morning I added the

> > egg, salt, butter, and baking soda. I spooned a bit of the mixture

> in

> > the hot, greased pan, but no dice. They still were difficult to

> turn

> > and never seemed thoroughly cooked in the center. I don't know what

> > I'm doing wrong, but I'm thoroughly frustrating myself, so I think

> > I'll stick to porridges. Is it possible that the climate, water

> etc.

> > could make the pancakes come out weird? Oh well, I'm sure you're all

> > sick of hearing my pancake woes. Just thought I'd let you know that

> > my experiment failed miserably again

> >

> > Dawn

[Guest guest]

Wow, I really appreciate everyone helping me with my silly pancake

problem. What a nice group. I guess I'll hang in there and try the

pancakes again, using your tips.

>

> Here are some important tips:

> Make sure you have a good, thin & flexible pancake turner (it must be

> steel).

That was the one thing that may have been wrong. As a result of

having non-stick pans previously I have a rubber spatula. I

definitely have to go get a steel one.

> Make your 'cakes small (about 3 " or 8cm)

I did notice that there were somewhat better when smaller.

> If they are not done in the middle then either your batter is too

thick or

> your pan is too hot (or both).

Also, I noticed that this stainless steel pan heats up fast and stays

hot. Guess I'll have to keep the flame really low.

> Depending on the yogurt, unless it's plain, it might be adding sugar

which

> tends to carmelize when cooked. This gives the 'cakes a darker or

almost

> burnt appearance, which in turn, causes you to cook them less - and then

> they're not done in the middle. I also noticed this when using sprouted

> grain to make them.

Well, the yogurt was plain, but perhaps it has a higher sugar content

naturally. Is that possible?

Anyway, thanks again,

Dawn

[Guest guest]

I'm in Rome, Italy. I was thinking, is it possible that extremely

hard water could cause a change in the consistency?

I'm glad to hear from everyone that you do need to cook them

differently from regular pancakes. At least I know I'm somewhat on

the right track.

The pancakes are not really uncooked so much as mushy throughout,

which is what makes them difficult to turn. I'll have to give it

another shot maybe trying with kefir or some other type of fermented

milk and a steel spatula on a low flame.

Dawn

> Dawn,

>

> Sorry you are still having pancake troubles, since they are a nice

change of

> pace for breakfast. Yes, climate could very well have an affect.

Where are

> you? I use a cast iron griddle for pancakes, and let it heat up on

low heat for

> quite a while before starting the first pancake. It does take a

while for them

> to cook, about 4 minutes before they are bubbled up and brown enough

to turn.

> I can't quite figure out a logical explanation for why they are not

cooking in

> the middle for you. But I'll keep thinking.

>

> Theresa

>

>

>

[Guest guest]

Hi,

I am new to the group and have been lurking, but I wanted to share my

pancake suggestion with you...

All my life, my family has made sourdough pancakes, which we love. I

have a sourdough starter from my mother that is a descendent of one

she started 30 years ago!

What you do is start the night before. You put your starter in a

bowl and add 1 1/2 cups warm water and 2 cups flour (spelt will

work), and put in a warm place overnight as if you were putting bread

to rise. In the morning, it will bubble and ferment. My mother says

12 hours is better than 8 if you get it going early enough.

Then you put 1 cup back in your Mason jar to return to the

refrigerator. To the rest add 1 egg, 1 tablespoon melted butter and

1/4 cup milk, cream or yogurt. (The original recipe was for dry

milk, but I have stopped using that because it's not NT, and it seems

to work out fine.) You beat that with a wire whip. In a separate

small bowl, combine 2 tablespoons raw cane sugar, 1 teaspoon sea salt

and 2 teaspoons baking soda. Mix well and sprinkle over batter.

Fold in very gently, and then let it stand for 30 minutes. (My

mother says this makes them fluffier -- she did it by accident one

day when she got a phone call, and they came out better than ever!)

Then rub a skillet with butter -- I use my iron skillet. Cook on

medium heat until the bubbles pop and don't close back up. Flip and

cook briefly until brown. They are rather thin compared to

traditional buttermilk pancakes, so they cook fairly quickly. Serve

with butter and a little maple syrup. Yumm!!!

This is a very traditional recipe -- I only fiddled with it for NT by

replacing the dry milk with fresh, and replacing the white sugar with

raw cane sugar (Sucanat, I think it's called?).

Ann

--- In , " dawnciano " <dawnciano@y...>

wrote:

> I went out and got myself a stainless steel pan (a good one that

costs

> about 50 dollars) and soaked one cup of fresh-ground spelt flour in

> one cup of yogurt for 17-18 hours. Then, this morning I added the

> egg, salt, butter, and baking soda. I spooned a bit of the mixture

in

> the hot, greased pan, but no dice. They still were difficult to

turn

> and never seemed thoroughly cooked in the center. I don't know what

> I'm doing wrong, but I'm thoroughly frustrating myself, so I think

> I'll stick to porridges. Is it possible that the climate, water

etc.

> could make the pancakes come out weird? Oh well, I'm sure you're all

> sick of hearing my pancake woes. Just thought I'd let you know that

> my experiment failed miserably again

>

> Dawn

[Guest guest]

I just toss pancake ingredients together by eye, and lately that

means mixing flour with kefir and some water, and letting it sit out

overnight on the counter. My latest kick is adding a healthy dose of

saffron to the flour/kefir. Before making the pancakes I whisk in an

egg, some melted butter or coconut oil, and some aluminum-free baking

powder. The key to having them not come out gummy is to thin the

batter enough so that thin pancakes can be made.

[Guest guest]

Thanks so much for the great recipe Ann. I'll have to give it a shot

and see how it goes. I'm sure other people in the group will be

interested in it as well.

Dawn

> > I went out and got myself a stainless steel pan (a good one that

> costs

> > about 50 dollars) and soaked one cup of fresh-ground spelt flour in

> > one cup of yogurt for 17-18 hours. Then, this morning I added the

> > egg, salt, butter, and baking soda. I spooned a bit of the mixture

> in

> > the hot, greased pan, but no dice. They still were difficult to

> turn

> > and never seemed thoroughly cooked in the center. I don't know what

> > I'm doing wrong, but I'm thoroughly frustrating myself, so I think

> > I'll stick to porridges. Is it possible that the climate, water

> etc.

> > could make the pancakes come out weird? Oh well, I'm sure you're all

> > sick of hearing my pancake woes. Just thought I'd let you know that

> > my experiment failed miserably again

> >

> > Dawn

[Guest guest]

I myself have been experimenting with sprouted spelt flour mixed with

whey, butter, water, baking soda, some salt and vanilla. I made them

this morning and they were great, but I'm still not sure if the

sprouted flour is as digestible as the fermented flour. But they sure

do taste good and they come out nice and fluffy. Plus with the Italian

sun, I've found that it is extremely easy (and environmentally

friendly) to dehydrate grains right on my balcony on two large trays.

I just keep two jars sprouting and two trays drying so I always have

flour on hand.

Dawn

> I just toss pancake ingredients together by eye, and lately that

> means mixing flour with kefir and some water, and letting it sit out

> overnight on the counter. My latest kick is adding a healthy dose of

> saffron to the flour/kefir. Before making the pancakes I whisk in an

> egg, some melted butter or coconut oil, and some aluminum-free baking

> powder. The key to having them not come out gummy is to thin the

> batter enough so that thin pancakes can be made.