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Third Ireland pancake recipe 2022: here’s the secret to making the perfect batch of pancakes

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If you’ve determined this is the year you discover the art of making the perfect pancake, instead of succumbing to the convenient but unflattering pre-made pancakes found in the supermarket, you’ll need to prepare yourself. a delicious recipe.

You can of course start things off with Moroccan msemen, Dutch babies, soft Japanese pancakes, Korean hotteok or the puffs and palatschinke that are popular in Eastern Europe, but what if you fear a life? rebel if you offer anything other than traditional crepes, and if you don’t have your dad’s or grandma’s handwritten instructions lying between the pages of a shrinking Home Economics book, you will be able to quickly search the web of Darina or Delia’s.

Both can be relied upon to provide a tried-and-true no-frills recipe when it comes to traditional pancakes.

But for the science that underlies the art of creating the perfect pancake, who better to look to than Harold McGee, the father of modern food science whose authoritative work McGee on Food & Cooking: An Encyclopaedia of Kitchen Science, History and Culture (first published in 1984 and updated in 2004) should be found in the library of any serious cook or home cook doing their salt work.

Having studied physics and astronomy, McGee made a name for himself writing about the chemistry of food and cooking, and the science of everyday life. He’s worked with some of the world’s most innovative chefs, including, of course, the ultimate chef, Heston Blumenthal.

McGee explains that the thin pancake batter — unlike bread dough — is too loose and difficult to handle, grow, and sculpt by hand, so it must be placed in a bowl and mixed by whisking from the side. in, that is, by stirring. The dough needs to be cooked in a container – a pan – to form a dough.

Dough contains four times more water than dough, and the high liquid content means that the gluten proteins in the flour are so widely dispersed that they form only a very loose web.

“As we cook the dough, the starch granules absorb a lot of water, swell, gel, leak amylose,” explains McGee. [stay with me]stick together, and thus turn the liquid into a solid but soft and moist structure. “

Gluten plays a secondary role in providing basic stickiness and preventing the dough from falling apart, McGee continued, but if it is overgrown, it makes the dough elastic and chewy, something even more so. exacerbated by egg proteins as they solidify at cooking temperatures – pancakes to be exact – diners don’t want.

If we want our pancakes to be delicate and soft, McGee offers some suggestions on how the desired texture can be achieved, by minimizing the effects of gluten.

first. Lower your gluten levels by making sure you use baking powder – often sold here as a creamer, instead of a more fortified flour, or a low or gluten-free flour like buckwheat (which gives it a richer flavor). delicious, nutty, french) ), rice or oats.

2. Limit gluten growth by keeping stirring to a minimum.

3. Let the dough rest for an hour or more so that the protein absorbs the water, the air bubbles rise and come out.

You can also consider a recipe that uses buttermilk or yogurt in place of milk or water, says McGee. This will make the dough softer due to their consistency, which means less dough is needed.

By following Mr McGee’s advice, you’ll have a scientifically calibrated dough, but how do you turn it into a perfect, thin, golden brown pancake?

The word crepe comes from the Latin crispus, meaning curly or wavy, and refers to the edge that curls as it dries during cooking. The deliciousness of traditional crepes – defined as thin, unleavened pancakes cooked in a shallow pan and layered on top of a filling, whether simple lemon and sugar, chocolate and hazelnuts or a combination more complex saltiness – all stemming from their thinness.

But why, even if you’ve followed all of McGee’s tips – low-gluten dough, minimal stirring and resting – for the perfect dough, the first pancake is often a thick, undercooked mess even?

There are two main reasons for this. Firstly, to make the pancakes of perfect golden brown color, the pan needs to be heated evenly over its entire surface, secondly, the fat used also needs to be heated and evenly distributed over its entire surface. pan, a process known as seasoning. Too much fat and you’ll fry the dough. (This can, of course, be to your liking as it ensures enhanced crispiness, but it’s not entirely accurate.) To get an even golden brown you can simply use butter or medium seasonings. enough to keep the cakes from sticking, which is why you should wipe the pan with kitchen rolls after adding and melting the additional butter between the pancakes.

Even if the first pancake doesn’t turn out great, never mind, because the second one is guaranteed to taste better. And as a pancake chef, you’ll have to mock failures.

After you’ve made the pancakes, how do you make them look appetizing? Another scientist, Professor Charles Spence, an expert on how neuroscience, psychology and design can affect the way we experience food, has some tips.

In his book Stomach Science, The New Science of Eating (2017), Spence explains how the shape and color of the plate on which you serve pancakes can affect how it feels. So, depending on whether you want to encourage the people you’re cooking to eat more or less pancakes, you might think about serving them on a round plate – making the dish appear sweeter and more appealing – or angled disc, has the opposite effect. .

Spence’s research shows that enhancing visual contrast on a plate increases consumption dramatically, so serve those pancakes on a white/beige/light yellow plate and everyone will eat. less than if you served them on the blue plate.

If, despite following the advice of scientists, your pancakes are still a disaster, don’t throw them in the bin, because the Austrians have the answer.

Food historian Annie Gray writes that Kaiserschmarren – pancakes that are unevenly cooked, unappetizing or too thick, shredded or split, looking like scrambled eggs – taste like heaven, proving that there is always a prize The solution to every cooking failure.

https://www.independent.ie/life/its-pancake-tuesday-here-is-the-secret-to-creating-a-batch-of-perfect-pancakes-41396461.html Third Ireland pancake recipe 2022: here’s the secret to making the perfect batch of pancakes

Fry Electronics Team

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