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| Have Skillet, Will Travel! |
Ever since I've been on this low-carb (NOT Atkins!) diet (lost 38 lbs and keeping it off, thank you!) I have been craving various high carb foods I love. One of the top contenders was pancakes. I miss having them in the RV for breakfast with some freshly acquired and made light maple syrup. Someone I know suggested a great low-carb substitute for pancake mix. It's called Carbquik, but that's another story. (Which I WILL write, I promise!) Pancakes are great, but what if you could get them to be the height of a souffle? Let's say a 6-inch diameter one would be around 4 or more inches tall. All fluffy inside. Would that interest you. It interested me! How do you get them to do it. Read on...
This is going to sound absolutely nuts, but you want to reach ultimate pancake heights? Add mayonnaise. Yes, that's right. I said, "mayonnaise!" Crazy right? Two tablespoons per 1 cup of pancake mix (or fresh ingredients) will make them rise to astonishing heights. I didn't believe it. So, I did what I always do, I tried it out. I mixed up a small batch, 1 cup of the mix and added 2 tablespoons of mayonnaise. Once lightly mixed in, you could see the difference in the batter. It was smoother and lighter looking. I ladled it out on a skillet heated to around 350 degrees. Oh MY! They immediately began to rise and expand. However, they were only about 2.5 times the height of the regular version, but did expand from a 4-inch to an 8-inch one. Hmm... Not like the pictures at all.
Eureka! I figured if I constrained the batter somehow, it would rise higher and not wider. So, I took an old tuna can and cut out the bottom to make a ring. (You can buy molds like this online, but tuna cans are cheaper!) Spray some non-stick around the inside of the ring and place at the bottom of the skillet to heat for a minute (about 350 degrees) or so. Fill with about 1/2 inch of batter. You may get some spillage out of the bottom if you fill it too fast. Don't rush! Let it cook until the top bubbles a bit then flip the whole contraption over and cook until golden brown and delicious. Remember the ring will be HOT, be careful when flipping. I know... It hurts. Amazing!
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| Almost Looks Like Cheesecake! |
I decided if small was good, bigger would be better. I took a small saucepan and sprayed it with non-stick and filled it 1/3 full with batter. This time I used a cover. Same deal -- let it cook until bubbles form, then flip over and finish the other side. Now you have a pancake that's more like a cake. You can take wedge slices out of it and serve. Next time I will be putting blueberries in it ... I bet chocolate chips would be good too!
You'd think the vinegar in the mayonnaise would make for weird tasting pancakes, but it all evaporates when cooked. Besides, what's mayonnaise anyway? Eggs and oil in an emulsion. So, scientifically speaking, this extra rise makes perfect sense. Emotionally...mayonnaise... in pancakes??
Sometimes, recipes with simple tiny changes will surprise you. This one is way cool and will surprise your friends. Try it, you'll like it!
Be Seeing You...Down The Road,
Rich "The Wanderman"
www.thewanderman.com
It's only the height that's "insane," Tom, so they're okay (and delicious!) to eat. ;)
ReplyDeleteYou're welcome, Tom. I hope you're feeling better. :D
ReplyDeleteTom,
ReplyDeleteOK, perhaps Insane was a bit much. But they ARE amazing.
Rich "The Wanderman"
I want to know if you can substitute Miracle Whip instead of mayonnaise? I do not use real mayo, normally.
ReplyDeleteCatherine,
DeleteThat is a very good question. i am not sure how the other ingredients will react. try it and see!
Rich "The Wanderman"
FYI....I tried using a generic brand of Miracle Whip and my pancakes were double in height. And I only used 1 tbsp per cup of mix. Still good.
DeleteWhat a good idea. I'll try it.
ReplyDeleteBetty,
DeleteYou will NOT be sorry!
Rich "The Wanderman"
YEAH! Low Carbs is the way to go! I lowered my A1C, my triglycerides, all the good markers are ok. Never took diabetes meds or insulin. Carbohydrates are killers, and turn into the blood glucose that you measure with the glucometers. Carbohydrates are responsible for the triglycerides. (Oh, I'm a Pharmacist so I know about those things)
ReplyDeleteSounds like an interesting recipe to try, but the new style tuna cans are no longer crimped on the bottom, but molded instead, so you can't remove the bottom like you can the top with a can opener.
ReplyDeleteFred,
Deletethere are commercially available cooking rings instead. or use a taller can. They will slip out fine. Just cook the other side without support or put the can back on after they are flipped.
Rich "The Wanderman"
The one in the saucepan...how did you flip it over?
ReplyDeleteMoxadox,
DeleteEasy, With the lid on, the top was steam cooked. Then, put the lid on, flip onto the lid and put back in the pan.
Rich "The Wanderman"
The tuna cans and others also contain a lining that when heated may be deleterious to your health.
ReplyDeleteBill,
DeleteThey don't get all that hot. But you can always use commercial cooking rings ordered online.
Rich "The Wanderman"
Anon,
ReplyDeleteYup.. Good all the way around!
Rich "The Wanderman"
Can you point us to the low-carb diet you are on?
ReplyDeleteJohn,
DeleteI'd love to, but it's not a specific one. A friend of mine (a Biochemist by trade) compiled a list of carbs in various foodstuffs and told me to stay at ZERO until i hit Ketosis..about 10 days, then add 1 a day until i reached my goal. After that, you add carbs one at a time until you figure out your weekly maintenance level and stay at that.
Rich "The Wanderman"
That looks like something to give a try! And not too complicated for a novice cook like myself!!! Thanks for sharing!
ReplyDeleteBikerBro,
DeleteAlways a pleasure. Wait ill you see it rise!
Rich "The Wanderman"