fandomonymous (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fandomonymous) wrote2019-04-16 12:05 pm
fandomonymous) wrote2019-04-16 12:05 pm
recipe test: kenji's aquafaba pancakes
Source. Changes: halve the recipe, dairy milk over alt milk in most relevant places, skipping the lemon zest because I don't have any lemons on hand.
dry mix:
5 ounces / 140 g all purpose flour
1 tsp / 4 g baking powder
1/4 tsp / 1 g baking soda
1/2 tsp / 2 g kosher salt
wet mix:
7 oz / 200 ml milk
1 tsp / 5 ml vanilla extract
1 tsp / 5 ml cider vinegar
2 tbsp / 30 ml vegetable oil
fluff:
2 tbsp / 30ml aquafaba (liquid remaining from a can of low-sodium chickpeas)
2 tbsp / 30 g sugar
plus:
butter or vegetable oil, for cooking
butter and maple syrup, for serving
Whisk together dry mix in large bowl. Add wet mix on top and fold to combine - the mixture should be lumpy.
In a separate bowl, whisk together fluff on high speed with a hand mixer until stiff peaks form, about 6 minutes. Fold into the rest of the pancake batter; be careful not to let it deflate too much.
Heat a large heavy-bottomed cast iron skillet over medium heat for five minutes. Add a pat of butter or a small amount of oil; spread with a towel until no visible oil remains. Reduce heat to low.
Use a 1/4 cup dry measure to dole out pancakes. Cook until bubles start to appear on top and bottoms are golden brown, 3 minutes.
Flip pancakes and cook on second side until golden brown and set, 3 more minutes.
Serve immediately, with maple syrup and butter. Rejoice.
dry mix:
5 ounces / 140 g all purpose flour
1 tsp / 4 g baking powder
1/4 tsp / 1 g baking soda
1/2 tsp / 2 g kosher salt
wet mix:
7 oz / 200 ml milk
1 tsp / 5 ml vanilla extract
1 tsp / 5 ml cider vinegar
2 tbsp / 30 ml vegetable oil
fluff:
2 tbsp / 30ml aquafaba (liquid remaining from a can of low-sodium chickpeas)
2 tbsp / 30 g sugar
plus:
butter or vegetable oil, for cooking
butter and maple syrup, for serving
Whisk together dry mix in large bowl. Add wet mix on top and fold to combine - the mixture should be lumpy.
In a separate bowl, whisk together fluff on high speed with a hand mixer until stiff peaks form, about 6 minutes. Fold into the rest of the pancake batter; be careful not to let it deflate too much.
Heat a large heavy-bottomed cast iron skillet over medium heat for five minutes. Add a pat of butter or a small amount of oil; spread with a towel until no visible oil remains. Reduce heat to low.
Use a 1/4 cup dry measure to dole out pancakes. Cook until bubles start to appear on top and bottoms are golden brown, 3 minutes.
Flip pancakes and cook on second side until golden brown and set, 3 more minutes.
Serve immediately, with maple syrup and butter. Rejoice.