Fluffify me, Cap’n

• using a double-boiler or a microwave, melt 50g butter
• remove butter from heat
• to liquified butter, add 41g granulated sugar & 9g molasses and dissolve as remaining heat allows
• stir in 2t vanilla & 2 eggs and set aside
• create soured milk: 1c cow milk, 3/5c oatmilk, 2T vinegar and allow to sit ~5min
• add milk to butter/sugar and mix throughly (I use an electric mixer)
• add 124g AP flour, blend until smooth
• add 6g b.s, 6g salt, 4g b.p, 123g AP flour and blend (gently) until smooth
• fry on a hot, oiled griddle or cast-iron skillet

Observations

• As per image, center is a pinch moist, although moisture content is conducive to eating later in the day; pancakes are still quite good after a few hours of sitting out.
• As per image, some of the bubbles created from leavening are a little large. Small bubbles should be evenly distributed – let’s reduce leavening just slightly in next version.
• In past experiments, I have substituted a banana baby-food pouch for an egg. It worked out quite well and I will continue to try this as an occasional variation.
• Oatmilk may be able to substitute entirely for cow’s milk but I am concerned about reducing the protein content as well as reducing the efficacy of the vinegar-milk.
• Pancake is very soft to the touch, ‘like a kitty-cat’, I was told.

FINAL GRADE

B+