Perfect Pancakes

I've had a string of bad pancakes lately. I couldn't get the right batter consistency so they didn't cook the way I like them. I like very thin pancakes with tiny bubbles that brown perfectly on both sides. But finally! Perfect Pancakes! with homemade grape syrup! Divine!

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Sourdough Pancakes

I have made a couple of versions of sourdough pancakes and this recipe is the closest to perfection. It is a light, airy pancake but does not have the intense sourdough flavor that some of the other recipes have. Alternative recipes with an intense sourdough flavor are accompanied by an unpleasant gummy texture. This texture is so unpleasant that I am glad to avoid it, even if that means a little less sourdough flavor!

Sourdough Pancakes - from The Wooden Spoon

(altered to make vegan)

Mix

 1 cup sourdough starter

 1 cup soy milk

 1 cup AP flour

Let sit overnight.

Add

 1 cup soymilk

 1/4 cup oil

Incorporate. Then add

 1 cup flour

 1 tablespoon sugar

 1/2 teaspoon baking soda

 1 teaspoon baking powder

Cook as per regular pancakes.

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Dough: Red Bean Paste Pancakes

I picked up some sweetened red bean paste last week. After a couple of hours (yes hours - I like the Internet and I like food) I found a couple of recipes to try with the red bean paste. The recipe that I used as the jumping off point is here. The technique used to make the pancakes is actually really fun to do - plus they taste pretty good.

Pancakes:
Knead two cups flour and 1 cup boiling water together until smooth. Cover and let rest for 30 minutes. Roll out dough to 1/4" thickness and cut into 3 inch circles. Brush circles with a tiny amount of oil. Stick two circles together and roll out to one 6" circle. Cook in a dry cast iron skillet until browned. Flip and cook the other side until browned. Remove from pan and peel the two circles away from each other - the inside will be hot with steam so be careful. Cool. Then consume with sweetened red bean paste.

It is important to use a tiny amount of oil. If you use too much oil, the cooled pancakes will not be pliable but will be crusty. Also, the steam is really hot!

Generally, the pancakes can be used in the same manner as crepes. Also, they have a naan like consistency as well.

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