i have ever prepared my own natural yeast but after a few failed attempt of making breads, I have decided not to continue feeding the natural yeast and let it die naturally.
However, there is one day I used this sourdough to prepare some pancake and it really yields very light and fluffy pancake..It is one of the best pancakes I have ever prepared and family members liked it very much. However, i have shelved the idea of issuing a recipe for natural yeast and sourdough bread because I think I am still not ready or qualify to issue such recipe.
It was during that attempt that I found that I like the texture of yeast raised pancake.
Of course prior to that, I have prepared pancake before using baking powder and baking soda… I do not really like it as the quantity of baking soda and baking powder is quite a lot, much more than any other breads.
For 250 grams of flour used, it requires almost 2 teaspoon or one tablespoon of baking powder and some recipe call for additional 1/2 a teaspoon of baking soda. Though it is fast, the texture is not fluffy enough and not to mention at times, you can still smell some baking soda if it is not properly pan fried..
Today is Mother’s day, since my girl wanted to prepare pancake for her mother, I have decided to use instant yeast to raise the pancakes. Preparation is slightly longer but it is much tasty and fluffier. Possibly this is because of my personal preference of yeast flavoured bread.. I love breads, Chinese steamed aroma because of the subtle aroma of yeast.
WHAT IS REQUIRED
Servings: Prepare 10-15 small pancakes depending on size
- 250 grams of plain flour
- 2 large eggs
- 40 grams of melted butter, cooled
- 320 grams or ml of lukewarm milk
- Pinches of salt
- 2 teaspoon of white sugar
- 4 grams of instant yeast
STEPS OF PREPARATION
- In a big mixing bowl. sift in plain four. Add pinches of salt and instant yeast. Crack the eggs into the milk, add the melted butter. Pour the liquid ingredients to the dry ingredients and used a whisk to whisk until well combined. If there are lumps, you may want to sift the batter to make it smoother. Cover the batter with a clingy wrap, let it proof in a warm place for at least 1/2 hour to 1 hour . You should be able to see there are lots of bubbles if it is already proofed. If you want , you can let it proof for 15 minutes at room temperature and transfer to the fridge for overnight proofing. Bring the batter back to the room temperature on the next day before pan frying.
- For pan frying, heat up a non stick pan (normal pan can be used but you must lightly greased the pan) under medium heat, put about 1/4 cup of batter on the heated pan, pan fry for about 5 minutes before turning. When you see there are lots of bubble surfacing, it is time to over turn the pancake. Pan fry for another 1-2 minutes or until golden brown.
If you have the time, you can try this method. You can also mix the batter the night before and chill in the fridge for proofing. If it is slightly acidic, you can add some baking soda to negate the acidity taste. You can wake up and pan fry for next morning’s breakfast. Personally any time I will prefer yeast raised pancake as compared to the baking powder raised pancake. Trust me, the texture is different from the easier and faster method of using baking powder.
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