Pancakes
This is a recipe that I have been searching for. My girlfriends father made pancakes with molasses and I found this recipe that really close to his secret recipe.
This is a recipe that I have been searching for. My girlfriends father made pancakes with molasses and I found this recipe that really close to his secret recipe.
- Carbohydrate 71.46366175 g
- Cholesterol 61.06 mg
- Fat 24.050793 g
- Fiber 3.25454254308939 g
- Protein 10.03352975 g
- Saturated Fat 14.7552541 g
- Serving Size 1 1 Serving (423g)
- Sodium 1642.806 mg
- Sugar 68.2091192069106 g
- Trans Fat 1.92916 g
- Calories 543 calories
Step-by-step
- Dissolve the yeast in the lukewarm water. Add the cold water.
- Sift together the sifted all-purpose flour and salt. Stir into the yeast mixture and beat vigorously until smooth. Cover and place in the refrigerator overnight.
- In the morning, stir in the molasses and melted butter. Dissolve the baking soda in the hot water and add to the mixture. Let stand at room temperature for 30 minutes.
- Drop the batter onto a hot grill or skillet, spacing the cakes well apart to allow room for spreading. When bubbles appear on the surfaces and are beginning to break, use a spatula to lift the edges to see whether the undersides have browned. If so, flip and cook the other side until just done.
Overmixing the batter destroys delicate leavening structures before the pan even heats up. Allowing the flour, salt, and yeast mixture to ferment in the refrigerator overnight develops complex flavors through enzymatic action that short-cut methods simply cannot replicate. When morning arrives, incorporate the melted butter and molasses gently while ensuring the baking soda dissolves completely in hot water before joining the bowl. Maintaining a griddle temperature between 375 degrees Fahrenheit and 400 degrees Fahrenheit guarantees even browning without burning the exterior before the interior sets. Spacing each four-inch circle properly on the hot metal surface permits adequate airflow for the yeast gases to expand the crumb evenly. Watch for surface bubbles to pop and hold their shape slightly before sliding a thin metal spatula underneath to check the bottom coloration. Flipping too early tears the delicate structure, so wait until the underside shows a rich mahogany hue.
Surplus cooked cakes keep exceptionally well in the refrigerator for up to three days when stored in an airtight container between sheets of parchment paper. Reheating works best in a toaster oven set to 300 degrees Fahrenheit rather than a microwave, which introduces moisture and ruins the crisp exterior crust. Freezing individual portions separated by wax paper provides a quick breakfast option for weeks when transferred directly to a hot skillet for a minute on each side.
