I made them again this morning and took a new photo that's not overcontrasted from iPhone's built-in photo contrast. I'll get my fancier camera out like a real food blogger next time!
Thanks - I used to have this but decided checkboxes were less useful for properties that don't require dynamic recomputation, so I added this as options. In the writeup I mention that avocado oil contributes no flavor, so it's very predictable but doesn't add flavor (which may be fine!).
Ah, I know about these big tall pancakes! I've had something like that in the Netherlands and grew up eating something like it too.
I'll soon add a fluffiness slider back in so that at the lowest end, it tries to produce something close to crêpes, and you can tell me if it is like the Swedish recipes. Thanks for the international perspective!
Love it, thanks! I used to have a "fluffiness" slider that I could bring back to power this. I haven't researched Swedish pancakes yet but are they leavened at all?
Thanks a lot! Good idea re bread - can you link me to your favorite more general recipes that show all the extremes/variables? I've skimmed some bread textbooks re enriched doughs and have made some Italian breads with sourdough starters, enriched doughs like challah, and once tried the NYT Dutch oven bread, but I don't make bread as often as I make pancakes.
Thanks! The layout was inspired by the way my mother recopied her recipes. When I first saw how most recipe books wrote recipes, I was so confused! As for baseline ingredients, it's basically (any liquidy dairy) + (everything else in the recipe). I'll think on how to present this better, thanks for the feedback!
Good to know - I used to have a crispness slider but I removed it since I loved the pancakes at the current crispness. Contrary to the overcontrasted photo, they actually have just a very fine bit of crisp layer. That said, I know that typical American diner pancakes are very soft through, which means people must enjoy them that way too. I can bring back the crispness if other people like their pancakes soft!
For sure - if you check "milk" and "lemon" and select maximum tang, you'll get nice tangy pancakes. I opted away from vinegar due to taste but would be curious to hear if someone tests vinegar vs lemon!
Thanks! It's entire chunks of fat from a Berkshire pig. Lard works too and is what you get when you render pork fat, but the rendering removes some flavor. I'll update the recipe.