| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Krustez Sourdough Bread Mix |
| 1 |
|
Bottle full bodied beer, warm (12 ounces, Alaska Brewery Amber Beer recommended) |
| 1/2 |
c |
Warm water |
| 3 |
tb |
Driy mik powder |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Canola oil * |
| 2 |
|
Eggs (preferably at room temperature to avoid cooling the mixture) |
| 1 |
pk |
Dry yeast (1 tablespoon bulk yeast) |
INSTRUCTIONS
Get up a little early and start this so the yeast has a chance to get to
bubbling. Getting all the lumps out a the start is not critical -- the
yeast will win over the lumps.
Cook on hot griddle and enjoy the smell. These are tender and great with
real maple syrup.
* I usually omit the oil and use cooking spray on the griddle to lower the
"F" rating.
Notes: Works great with unbleached white flour, wholewheat pastry flour,
mixtures of flour, etc.
Use of beer in flapjack back in the "old days" provide yeast for the
pancakes. With the current microfiltered beer, yeast has to be added.
Beer can be replaced with milk -- most of the alcohol does cook off, but
Fick's Law rules and all will not leave in the time that a pancake cooks.
(yes I did a masters thesis on gas exchange in liquid) Those with alcohol
sensitivity should use milk or water.
Increase the oil, or use cooking spray on the irons to make waffles.
Posted to Digest bread-bakers.v097.n045
From: Ken & Mary Ann Vaughan <kvaughan@ptialaska.net>
Date: Sat, 28 Sep 1996 08:13:28 -0800
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