Flower Flour Baking Recipes-*

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Wednesday, September 8, 2010

BY THIN BATTER METHOD
(makes 4 - 5 pancakes)

Introduction
Pancakes can be served sweet or salty as breakfast, dessert or as an accompany dish. Pancakes, thosai (South Indian), crepe and banh xeo (Vietnam) are the different variations of pancakes.
It is a relatively easy dish to make so why not make this quick and healthy breakfast for you and your family tomorrow!

Variations

Ingredients
50g plain flour
125ml milk
1/2 egg
A pinch of salt

Equipment List
- 1 large mixing bowl
- 1 small bowl
- 1 measuring cup
- 1 sieve
- 1 wooden spoon
- 1 pair of chopsticks
- 1 digital weighing scale

Pre-preparation
(A) Large Mixing Bowl (B) Small Bowl (C) Measuring Cup
[from left to right]
click image for clearer view

Method
1. Prepare the ingredients as shown above.
2. Make a well in the centre of the flour (A) and add in the egg (B).
3. Add half of the milk. Beat the mixture till the surface is covered with bubbles.
4. Beat in the rest of the milk. Beat the mixture till the surface is covered with bubbles.
5. Sieve the mixture into a cup.
6. Heat a lightly greased non-stick pan, Pour in sufficient batter to make a thick layer. Turn the pan around to ensure even thickness.
7. Lightly brown both sides of the pancakes and remove from the pan, Repeat the process till all the batter is used up.

❤Here's a video taking you through the making of healthy pancakes❤

Roles of Ingredients
FAT - It acts as a lubricant to prevent sticking of food onto the pan.

FLOUR - Flour undergo starch gelatinization. When starch granules are heated in a liquid, the heat energy causes hydrogen bonds in the starch granules to break. This facilated the entry of water into the granules while some of the amylose molecules shifts into the water surrounding the granule. Water continues to migrate into the granules, forming hydrogen bonds with amylose and amylopectin. Amylopectin molecules will branch out in the starch granules. Tight organization of the granules is disrupted as granules absorb water and swell becausewater is not compressible. Bound water increases the viscosity of the starch mixture which reduces the amount of free water external to the granule.

References
(1) goodtoknow. (2010). Recipes - goodtoknow. Retrieved September 5, 2010, from http://www.goodtoknow.co.uk/recipes
(2) Subang Jaya and Beyond. (2010). Thosai. Retrieved September 6, 2010, from http://subangjayadaily.blogspot.com/2010/01/thosai.html
(3) Seasaltwithfood. (2010). Vietnamese Sizzling Crepes - Banh Xeo. Retrieved September 6, 2010, from http://www.seasaltwithfood.com/2009/12/vietnamese-sizzling-crepes-banh-xeo.html
(4) Brown, A.C. (2008). Understanding Food: Principles & Preparation. 3rd ed. Belmont, Calif.: Wadsworth/Thomson Learning
(5) McWilliams, M. (2005). Food Experimental Perspectives. 5th ed. Upper Saddle River, N.J.: Pearson/Prentice-Hall

new recipe added @ 6:52 PM

About Flower Flour Baking Recipes

The site is dedicated to providing various recipes for baking.

Baking is the heating of food by hot air in an oven using convection currents. Heat can be transferred by the movement of air or liquid. This process is known as convection. As air or liquid is heated, the hotter portions rise above the cold. This creates a convection current.

Baking temperature ranges from 149 to 219°C.

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Fellow Bakers!