Make Traders Joe's Pancake Bread Recipe (Copycat) (2024)

FAQs

What ingredient in a basic made from scratch pancake batter makes pancakes fluffy? ›

Flour: This homemade pancake recipe starts with all-purpose flour. Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.

Plain flour is best for thinner, crêpe-style pancakes; self-raising flour for fluffy American-style pancakes; and gram (chickpea) flour for socca pancakes. Wholegrain flours (like wholemeal and buckwheat flour) also work a treat for crêpe-style pancakes and American-style pancakes.

So, what happens when you skip all-purpose iterations and use alternative options, instead? Replacing the former with a softer choice, like pastry flour, will yield a thinner, less tender pancake. Bread flour, on the other hand, will deliver a fluffy, but chewier result.

Making a Substitution

Since all-purpose flour is a combination of soft and hard flours, a good substitution is a mixture of a soft flour, like cake flour, with a hard flour such as bread flour.

The secret is in the egg whites!

To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

The natural chemical leavening agent we'll be using is baking soda. This helps pancakes rise up while being fluffy and soft. Baking soda is a base with a high alkaline. When it mixes with an acid or in this case, the buttermilk, it creates bubbles that release a lot of gas.

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

The convenience of self-rising flour allows you to get them on the table in 10 minutes or less, and you won't sacrifice flavor or texture either. The pancakes are fork-tender, light, fluffy, and complete with a drizzle of maple syrup.

Perhaps they taste like raw flour instead of being cooked all the way through. Try lowering the heat a bit and cooking on the first side until the batter holds the shape of burst bubbles instead of covering them over. Pancakes are mostly, flour, so they're going to have a bread like flavor no matter what.

At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. However, it's important to remember that bread flour's increased protein could result in a dough or batter that's dry, so you may need to add water.

What happens if you accidentally use pancake mix instead of flour? ›

Measurement Adjustment: When substituting pancake mix for flour, you need to adjust the measurements. For every cup of flour required in the recipe, reduce it by 2.5 tablespoons to account for the leavening agents and sugar already present in the pancake mix [3].

Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.

If your pancake batter is looking a little runny and you need to thicken it, here are a few easy, no-fail solutions: Starches - Gluten-free starches are great for absorbing extra liquid without making pancakes too dense. A few good ones to try are arrowroot, tapioca, or potato starch.

Why You Should Sift Flour. Putting your flour through a sifter will break up any lumps in the flour, which means you can get a more accurate measurement. Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs.

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

1700s – Before baking soda chefs used fresh snow, which contains ammonia, to help make pancakes light and fluffy. 1800s - Milk and occasionally cream become the preferred liquids for pancake batter: before then, brandy and wine had been just as common.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.