How to make Pancakes out of (almost) Anything

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- Ratio by Michael Ruhlman: amzn.to/2oe1pc2

I'm reading Ratio and the idea behind the book is to teach basic ratios and techniques of foods to free yourself recipes. For example, ever wonder what is the difference between muffins and fritters?

Today we will talk about the pancake equation. First, we will make a basic pancake with the ratio of 2 parts liquid, 1 part egg, 1/2 part fat, and 2 parts flour so you can understand how it works.

Then I'll show you a common circumstance like when you don't have milk or butter, before really testing the limits of the ratio by using saltine crackers as our flour for the last one.

Recipe & Ratio below!
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THE PANCAKE RATIO: 2 parts liquid : 1 part egg : 1/2 part fat : 2 parts flour
(+ 5 g or 1 tsp baking powder for 110 g or 4 oz flour)

Description: This pancake recipe is a foundation for all your pancake needs. The idea is that from this base recipe you can mix and match ingredients as you please. Remember the ratio and then you can adjust from there. Try adding fruits, bananas, syrups, bacon. You are only limited by your imagination.

Wet Ingredients (imperial & metric):
- 8 oz milk (227 g) - Liquid
- 4 oz eggs (about 2 large eggs - 112 g) - Egg
- 2 oz butter, melted (56 g) - Fat
- Couple drops of vanilla extract

Dry Ingredients (imperial & metric)
- 8 oz all-purpose flour - Flour (227 g)
- 2 tablespoons sugar (40 g)
- 2 teaspoons baking powder (10 g)
- 1 tsp salt (5 g)
- 1 tsp cinnamon (my addition) (5g)

Method:
Combine and whisk the wet ingredients in a bowl until thoroughly combined.

In a separate bowl, combine the dry ingredients. Sift out any big clumps.

Combine the wet and dry ingredients together and stir until the batter is smooth and light, do
not over mix it or the batter can become tough.

Adjust the batter, if you want it thinner, add more milk.

Add any whole ingredients like nuts, chocolate, or fruit at this stage.

Cook the pancakes on an oiled griddle over medium heat.

NOTES:
Liquid substitute ideas:
- Water
- Yogurt
- Yogurt + water
- Buttermilk
- Mashed bananas
- Apple sauce

Flour substitute ideas:
- Other flour varieties (whole wheat, almond flour, etc.)
- Blended quick oats
- Crushed graham crackers
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OTHER DETAILS

Sources used:
- Ratio by Michael Ruhlman

Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #Pancakes #Breakfast

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