More pancakes!
I did some more fiddling with that pancake recipe I posted about here the other day.
The two changes I made were to add a bit of sugar to the dry mix, and then substitute almond flour for the regular flour. My reasoning was that since I was using almond milk anyway, that I may as well double down and use almond flour. If I try this again, I may do some research for an egg substitute as well.
I'd still cook them in butter, though, because that stuff is amazing.
I mixed everything up, and am pleased to announce that it was an unmitigated success ... failure ... mixed bag. I discovered that the almond flour browns faster than regular flour does, so the pancakes were turning too dark before they had a chance to cook all the way through. The first one ended up more the consistency of a crepe than a pancake. The second one was still a bit undercooked in the middle. By the time I got to the third, I had lowered the temperature, and covered the pan for the first part of cooking. It was the best of the lot.
I think the key takeaway for next time (because there will be a next time) is that I will start at a lower temperature, and cover them for the cooking process.
The texture was a bit strange, and it will take some work to master the cooking of them, but these pancakes were delicious. These were not my prettiest pancakes ever, but they are the best tasting ones I've produced.
The two changes I made were to add a bit of sugar to the dry mix, and then substitute almond flour for the regular flour. My reasoning was that since I was using almond milk anyway, that I may as well double down and use almond flour. If I try this again, I may do some research for an egg substitute as well.
I'd still cook them in butter, though, because that stuff is amazing.
I mixed everything up, and am pleased to announce that it was an unmitigated success ... failure ... mixed bag. I discovered that the almond flour browns faster than regular flour does, so the pancakes were turning too dark before they had a chance to cook all the way through. The first one ended up more the consistency of a crepe than a pancake. The second one was still a bit undercooked in the middle. By the time I got to the third, I had lowered the temperature, and covered the pan for the first part of cooking. It was the best of the lot.
I think the key takeaway for next time (because there will be a next time) is that I will start at a lower temperature, and cover them for the cooking process.
The texture was a bit strange, and it will take some work to master the cooking of them, but these pancakes were delicious. These were not my prettiest pancakes ever, but they are the best tasting ones I've produced.