![]() If you over-mix these dry ingredients and the wet ingredients, once the pancakes or quick breads are baked, they will bake up with small open gaps or holes. The leavening action from baking soda and baking powder begin the minute that they (and other dry ingredients) are introduced to moisture (that is, the wet ingredients like egg, milk, oil, etc.). The "quick" is culinary code for baked goods that are leavened (that is, caused to rise up and become light and fluffy) with baking soda and/or baking powder vs yeast. You'll see this admonition to avoid over-mixing batter in a certain class of what are called "quick breads". But what, exactly, does it mean to "not overmix" batter?įirst, a little background. If you want a head start, mix the dry ingredients, mix the wet ingredients but keep them separate until just before heating up the skillet.ĭON'T OVERMIX THE PANCAKE BATTER So you've seen this tip before, right, for both pancakes and quick breads like Shhh Banana Bread. MIX THE BATTER JUST BEFORE HEATING UP THE SKILLET OR GRIDDLE You don't want to mix cornmeal pancake batter ahead of time, at least not all the way. I also choose it when making cornbread for kids, who don't always appreciate the more rustic texture of cornbread made with the usual stone-ground cornmeal. FYI I keep a tub on hand, it's a good gluten-free thickener, a nice dusting for fresh bread and more. ![]() Yellow cornmeal is de-germinated (so is not a whole food) but it is very finely ground and makes quite good pancakes. Look for a small tub of "yellow cornmeal" from Quaker, usually in the baking aisle near boxes of Jiffy cornbread mix. (A side tip: once you find this, store it in the refrigerator and gorge yourself in cornbread for a few months in order to use it up.) ![]() So look for a finely ground stone-ground cornmeal, I find it in the Bob's Red Mill section in grocery stores. But! Mostly, stone-ground cornmeal is coarse and gritty: that texture makes for wonderful cornbread but terrible pancakes. But no cornmeal package actually says that, instead, the tip-off is that the cornmeal is "stone ground". For flavor and wholesomeness, choose a cornmeal that uses the whole kernel. Now here's where it gets a tiny bit complicated. What you want is a finely ground cornmeal, not a rough rustic cornmeal. Have another question? Ask away, I'll do my best to answer!ĬHOOSE THE RIGHT CORNMEAL This is my number one tip. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The box of cornbread mix cost me around $0.50 so they are about as frugal as it gets.For my weekly column in the St. I didn’t feel that they needed any butter or syrup because they were so good by themselves. ![]() Then a few days later we had them for breakfast. ![]() We had them for dinner with Carolina-style Pork Barbeque and coleslaw and it was amazing. They were crispy yet fluffy and retained the amazing cornbread texture that is near and dear to my heart. The result? Cornbread nirvana (as far as I can tell). The batter seemed too thick to me so I added a tablespoon of melted butter and few more splashes of milk. I used a cheap box of Jiffy cornbread mix and followed the directions on the box (add one egg and 1/3 cup milk). So of course I immediately got my waffle iron out and gave it a try. When I heard on a recent WDW Radio podcast that Disney’s Landscape of Flavors now serves pulled pork with cornbread waffles, I wondered why I hadn’t thought of this before!Ĭornbread AND waffles!?! Seems like the perfect Southern food mash-up to me. My friend Robyn will attest that I was obsessed with cornbread long before I lived in the South. I remember sending her a souvenir magnet with – you guessed it – a cornbread recipe on it back when we were in college. ![]()
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