My personal favorite is the mix of cinnamon and sugar and some apple sauce as a side. We then roll the pancake and eat it like a wrap. We spread jam on the pancake or a mix of sugar and cinnamon. Syrup is not the common topping on German pancakes, neither is butter. Here is another version of “ The Runaway Pancake“. End of story – Bon appetite!Here is a different version of the story. And this way the story goes on until the pancake meets some really hungry kids (who happen to have the same names as my kids) who are lost in the woods and he feels so sorry for them, that he decides to sacrifice himself. There he meets different animals like a bear, a wolf, a fox … and they all say “Come here, big fat pancake, I want to eat you” but the pancake answers: ” Oh no, I have already run from three women, the bear and the wolf … and I will run from you, too!”. It jumps out of the pan, through the window and runs right into the woods. In a nutshell the story is about a pancake, baked by three women. In my family I have made it a tradition to tell the story of the very big, fat pancakes (no offense) to my little ones while I bake them – and they can never hear enough of that story, because – just like my pancakes – I vary the story every time. They are a lunch and therefore a complete (sweet) meal at lunch. Pancakes are not a breakfast in my country. We love them thin but sometimes we add apple slices or sugar plums to the pan or banana slices – in that case we need to make them a little thicker. I suggest you try different styles and come to your own conclusion. Some people like their pancakes thick, some like them very thin and others like them in between. Works too, so if you have already a bottle of beer open … at noon … in the kitchen … I am not judging … -) It’s just misunderstood.Instead of baking soda, Germans mostly use a little beer or just sparkling water in their pancake dough. This leaves less space for fluffy air pockets in between each gluten protein, which translates to tougher, denser pancakes. This means that the gluten gets organized into more tightly wound, side-by-side bonds in a very strong weblike network. On the flip side, overmixing the batter until it’s perfectly smooth will overdevelop the gluten. If you still have a few small lumps left behind after you add your flour, sugar, baking powder, and salt to the milk, butter, and egg mixture, that’s totally fine. Translation: the key here is to whisk your batter briefly and delicately. This allows a pancake to rise sufficiently, stay fluffy, and hold its shape. When chemical leaveners (like baking powder or baking soda) create bubbles inside of a cooked pancake, the gluten network ‘traps’ the air pockets. They also won’t have any of that delicious chewy texture. That being said, without any gluten, your pancakes will slump and have no structure. The more you mix, the stronger the gluten becomes, and the more likely you’ll be left with a plate of little hockey pucks covered in maple syrup. Stirring, kneading, folding, mixing-all of these actions help gluten stretch and organize itself into a network. But with chemically leavened doughs like pastries or pancakes, encouraging gluten to form is the last thing you want, as excess gluten makes biscuits dense, piecrusts tough, and pancakes rubbery.īy limiting the amount of time you spend mixing your batter, you give the gluten less opportunity to develop. It’s why we knead dough-and why we use bread flour, which is higher in gluten than all-purpose. When baking bread or other types of yeast-raised doughs, encouraging gluten to form is essential: without it, your bread wouldn’t have any structure. As the proteins start to lie more or less parallel to one another, the dough becomes increasingly elastic and less tender. Kneading or mixing gluten elongates the proteins and organizes them, similar (in theory) to combing the strands of your hair. As gluten is dissolved in water, it becomes easier to rearrange the structure of these proteins. Gluten is a mix of very long proteins that are disorganized in structure. The other is the underdevelopment of gluten, which is dependent upon using the right mixing technique. The first is baking powder, which is a chemical leavener that helps your pancakes rise. To begin, there are two factors that promote fluffiness in pancake batter. On today’s episode of Something to Chew On, we’re breaking down the science of gluten to help you learn how to prepare the perfect stack of pancakes. Gluten-and the proper manipulation of it-is also key to making fluffy pancakes. Gluten is what helps wheat flour morph into everything from al dente pasta and delicate pastries to chewy artisan bread. All gluten is? It’s a type of strong, sticky, stretchy protein that occurs naturally in wheat, barley, and rye.
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