Lunchlady vs Greens Pancake Shaker
10 August 2014
Sunday is our day for pancakes. There is no hurry. No real reason to rush anywhere, perhaps the treasure market later in the morning. My pancake making rewards me with love and affection. The girls (apart from my forever savoury tooth) wolf these bad boys down and before I have finished cooking the first round, the first kid is back in the kitchen requesting seconds, thirds and usually fourths.
I truly don’t understand the pancake shaker. Pancakes have 4 ingredients in them, and they are the SIMPLEST of ingredients. Ingredients everyone would have lying around the fridge and pantry. Plus, you really don’t need to know what you’re doing. You measure out the ingredients and mix it up. I have been so intrigued by these things. The only thing I find as ridiculous is the scrambled eggs in a carton! What makes them so desirable? How would anyone want to replace a super simple thing you can make from scratch with a plastic carton and powdered eggs? Oh, and the SUGAR!
On that sugar thing, I have to point out the sugar in the shaker mix made it quite hard to flip them, as the sugary pancakes stuck to the pan, whereas the mix without sugar were no trouble at all. The recipe I am giving you guys today isn’t the run of the mill pancake. It is not far from it, I just like my pancakes super fluffy! This method does take a little longer, but it is worth it!
Time It Takes (prep time, cooking time is the same)
From Scratch Pancakes 8 minutes
Greens Shaker 1 and a half minutes
What you Need
- Wheat flour
- Wheat starch
- Non fat milk solids
- Maltodextrin (from maize)
- Whole egg powder,
- Raising agents [1442 (from maize)]
- Anticaking agent (341)
- 1 cup White organic flour
- 1 cup Milk
- 3 Eggs separated
- 1 tbspn Baking powder
What you Need to Do
- Shake bottle to loosen dry mix
- Remove the lid (do not discard)
- Fill bottle to level indicated on this label. Alternatively, add 11/2 cups(375ml) water to bottle. Replace lid, turn bottle upside-down and tap lid sharply on bench to loosen mix.
- Shake bottle well for 1 minutes.
- Pour batter in to frying pan to desired size. Cook over low to medium heat for 1 2 minutes on each side or until golden brown.
- In a medium bowl, mix flour and baking powder.
- Stir in milk and egg yolk until smooth.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan.
- Cook until pancakes are golden brown on both sides; serve hot.
This was a hands down victory to from scratch pancakes. I mean, look at them! Enjoy your Sunday everyone, pancakes for lunch? x