they have both buttermilk and buttermilk powder. I would guess that the recipes would still work without the powder but probably makes a difference if you did a side by side comparison
Please have a discussion about how to get that GREAT diner flavor(its more than just buttermilk, butter and/or malt). The cooking technique is easy enough to figuer out but that flavor is challenging. These are better than the run of the mill breakfast place cakes but still not those really good diner cakes. full -fat butterlmilk is a good hint but hard to find. what about sour-cream, yogurt, kefir or even cottage cheese.
I've been to a place that specializes in Japanese pancakes. They are fluffy and good, but quite expensive because it takes over 20 minutes to make them.
An electric griddle is the way to go. You can choose a precise temperature, it heats very evenly, and being able to cook 6 pancakes at a time makes the whole process quick and easy. In my experience, the common issue is that every recipe calls for so little liquid that the batter is too thick. A proper batter should spread on its own when poured.
Here in thailand, I cannot obtain seco cultured buttermilk powder for less then about $75. What I do have access to is buttermilk culture, which can be used to make skim milk, whole milk or cream into buttermilk. So, what’s the substitute for the unavailable buttermilk powder?
I know milk products a can be a challenging in asian countries bu you might try to look for yogurt, sour cream, or kefir. They all have somewhat complex flavors and varying amounts of fat. I have personally used home made kefir that tastes great but is VERY difficult to maintain a stable culture unless you use it weekly. In general the more sour product you can find the better so from most sour to least is kefir, plain yogurt, sour cream. you may have to add a bit more water to adjust thickness
My mother got a carbon steel crêpes pan once, been my perfect pan for pancakes ever since. Took a while for it to became non-stick as it needed seasoning and some thorough use throughout the years. Best way what I've found out for a gas stove was to turn it on hot till almost smoking, spread some butter on real thin with a cloth or paper, batter in, fire back to low, wait for it to cook, flip and done. Just on a regular stove though, not a wok burner or anything. A small off-set palette knife works amazing to flip but you need to be careful not to scrape the pan as you will destroy the seasoning.
Is your Japanese recipe right ??? 200 gr of flour is way too much for only 52grams of buttermilk. On your website it says only 50 grams of flour . which one is right ?
"bakers percentages" where flour = 100% and is the base measurement that everything else referenced from EXAMPLE: if you have 100 grams of flour and you have 110g water then water is 110% (I'm not referencing any specific chart so cant speak to it)
I have one of those big electric griddles. I cook the whole batch of batter at once. But the real secret? I cook the bacon on it first. I mean. Are the really pancakes if they haven’t been cooked in bacon grease?
That imitation maple syrup totally ruins an otherwise great pancake. Its criminal to see restaurants who have been for ages serving real maple syrup start serving maple syrup thats been cut and reduced.
That imitation maple syrup totally ruins an otherwise great pancake. Its criminal to see restaurants who have been for ages serving real maple syrup start serving maple syrup thats been cut and reduced.
