A ten hour wait doesn't really strike me as a pancake? You should have a "it's 730am, there's four screaming girls, only two of which are related to me, the dogs are begging for scraps, and the demand for pancakes has crossed into Veblen goods territory."
saxonww 6 minutes ago [-]
The default has the 'tang' slider at maximally tangy, which is where the yeast and wait come in. If you back off on that the recipe looks more like the standard quickbread I'm used to.
The yeast and ferment is going to make it more acidic, and more tender because the gluten will be weakened. I imagine you could use cake flour instead and get close to the same tenderness, but the flavor would be different.
airstrike 58 minutes ago [-]
The good thing about that scenario is no matter how the pancakes come out, you've already won
chickensong 40 minutes ago [-]
One size doesn't fit all. By your logic, homemade sourdough isn't bread, you should have packaged Wonder bread.
Keep a box of Krusteaz in the pantry for the kid sleepovers, prepare the night before for an adult brunch.
sastra 1 hours ago [-]
Yes! The world needs more Parametric-driven recipes. This is fantastic. Love it.
55 minutes ago [-]
saxonww 17 minutes ago [-]
You've covered dairy and acid ingredients, but I honestly have no idea what "Unrendered Berkshire pork fat" is or where I would get it. Is that bacon grease? Saltpork? Lard is common but rendered.
iwassayinbourns 21 minutes ago [-]
I would love to see the gluten and dairy free pancake recipe incorporated into this one for additional customizability. For example, what if I’m gluten free but not dairy free? Or happen to only have soy milk on the day but I’ve got plenty of butter?
mrmincent 11 minutes ago [-]
This is awesome, chefsteps should hire you to do their parametric recipes.
chickensong 21 minutes ago [-]
> My particular favorite are the yeast-raised lemon ricotta kefir pancakes - the best I've ever had.
As a lemon ricotta pancake and yeast enthusiast, I look forward to trying your recipe! Thanks for sharing!
23 minutes ago [-]
fathermarz 1 hours ago [-]
This is what life is about right here
einpoklum 25 minutes ago [-]
That's serious commitment for sure, but - I don't know, the image makes it seems like he low-key burned his pancakes 8-\
Finnucane 42 minutes ago [-]
I will do yeast-raised waffles but usually don't bother with pancakes. I usually don't have buttermilk so I mix yogurt and milk. I just eyeball it, about 1/4-1/3 yogurt makes a good consistency. While food science is fun, there's no way I'm doing that much work on a Saturday morning.
moron4hire 50 minutes ago [-]
> the use of imprecise cup measurements rather than weights
It really does not matter. Both because variation doesn't matter and because weights vs volumes are not going to give a big enough variation to really be detectable.
gbear605 8 minutes ago [-]
It certainly can matter for proper baking (which this recipe seems to be?), though for traditional pancakes I would never bother. But there's a reason that bakeries weigh their ingredients. It's more consistent and allows for different people to get more similar results.
chickensong 30 minutes ago [-]
It doesn't matter for small items like salt or baking soda, but you can get pretty different results scooping flour depending on how compressed the flour storage is, and how much the scooping packs down that flour.
There's a reason that every bakery measures by weight. If you value consistency, and recipes should be consistent, you go by weight. You can say it doesn't matter, and in some cases it might not, but the entire baking industry doesn't agree with your statement.
4 hours ago [-]
victorkulla 28 minutes ago [-]
[flagged]
Rendered at 23:25:16 GMT+0000 (Coordinated Universal Time) with Vercel.
The yeast and ferment is going to make it more acidic, and more tender because the gluten will be weakened. I imagine you could use cake flour instead and get close to the same tenderness, but the flavor would be different.
Keep a box of Krusteaz in the pantry for the kid sleepovers, prepare the night before for an adult brunch.
As a lemon ricotta pancake and yeast enthusiast, I look forward to trying your recipe! Thanks for sharing!
It really does not matter. Both because variation doesn't matter and because weights vs volumes are not going to give a big enough variation to really be detectable.
There's a reason that every bakery measures by weight. If you value consistency, and recipes should be consistent, you go by weight. You can say it doesn't matter, and in some cases it might not, but the entire baking industry doesn't agree with your statement.