Go to the Article: Buttermilk Pancakes: A Parametric Analysis
Really find all of these Parametric breakouts really interesting and helpful
Where’s the recipe for the leavened crepes?
Thank you for the chart showing the effect of subtle adjustments of pancake batter.
Would it be possible to do the same with yeasted Belgian Waffles. The type of flour, amount of yeast, liquid and rise time all play a role.
The formula is in the chart. Use the crepe recipe for mixing method.
Looks tasty. I rarely have buttermilk on hand but often/typically have full fat Greek yogurt. How does Greek yogurt thinned with milk compare with buttermilk, in terms of its role and effect on the recipe? Also, assuming that's a reasonable substitute, any suggestions for ratio of Greek yogurt to milk? Thanks!
Came here because of someone's YouTube comment (!!) to say: are you going to fix the parametric chart error for the Ultra Fluffy pancake? It says 200g flour when it should be 50g according to the recipe page.
Cooks Illustrated recently posted about this on their instagram. They say ⅓ greek yogurt to ⅔ water. https://www.instagram.com/reel/C4yPd8aNVfq/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA ==
This is absolutely brilliant. I’m a part time food developer, so to have a second source of parametric inspiration makes much value to me
Fixed!
Buttermilk powder is almost impossible to find in Europe. Can i substitute? With what?
My favorite type of pancakes are missing from your list. Dutch pancakes are amazing. I'm not talking about American Dutch baby. I mean the type you get in the Netherlands (or even Aruba). The ones where they mix things into the batter when they cook them. The batter is like a thick crepe. You can choose sweet or savory. A savory would have Bacon, onion, leek, bell peppers, egg & spanish peppers or Ham, French brie, honey, chives & caramelized walnuts. Sweet would be like Banana, caramelized walnuts, honey & powdered sugar. Sometimes they even put a liqueur like Cointreau on top and bring it out lit on fire.
I've had them in Germany as well so they are in other parts of Europe. I have never seen anything like them in the United States. Here is a picture of what I'm talking about with a side of Poffertjes which are also amazing and missing from your list.
If you could teach everyone how to make these I would be so grateful. Maybe do a video where each chef makes a different version would be so fun to watch.
How long should you wait to use the batter once you mix everything?
