I’m gonna call it that the following recipes speak the most sense when it comes to US style fluffy pancakes
Frank Proto
Andy Cooks
https://www.andy-cooks.com/blogs/recipes/pancakes?_pos=2&_psq=pancake&_ss=e&_v=1.0
Frank for the thick, stodgy, dirty, fried-up monstrosity.
Andy for the more reasoned, keep the baking soda taste out of it, golden brown, polite society pancake.
The amount of flour is similar (360g), the main differences are:
- The Proto pancake has just about 646ml of liquid (excluding eggs), whereas Andy’s has about 970ml.
- Some of this is vinegar in the Proto (59g), to pump up the rise. There is no acid in Andy’s.
- Oil vs melted butter for the fat.
- Milk vs buttermilk.
- The ingredient differences here are just… whatever, really… buttermilk is more acidic so may prevent the need for the vinegar. This could be worth testing, but isn’t why I’m here.
- Proto’s have 12g of baking powder and 10g of baking soda, vs 10g and 5g (it actually states 6g… but 1tsp of baking powder is 4.8g).
- Not huge, but definitely a difference.
Mainly I’m interested in introducing the egg white separation from Andy’s option 2 into the Proto pancake to check what happens, possibly reducing the baking powder/soda at the same time.