I was really happy with the souffle pancakes, and was interested in making a variation. Then I spotted the jar of Horlick's malt powder in the cupboard - perfect! Since malt is based on wheat and barley, it lends itself to the form without stretching the imagination. I figured why not use malt vinegar to sour the milk too? The idea was to substitute a portion of the flour with the malt, but because Horlick's is a drink mix, I thought it might be prudent to add a bit extra to make sure the overall binding power of the dry mix was about the same. The result was fluffy and delicious, and even tasted a bit nutritious. It's not like having a malted milk in pancake form, rather the addition of the malted barley really deepened the overall flavour - and no, the malt vinegar didn't make them vinegary or anything like that, but it sure made the baking soda puff up!
You will need:
185ml / 3/4C milk
30 ml / 2Tbs malt vinegar
185ml / 3/4C flour
2 eggs
45ml / 3Tbs melted butter
125ml / 1/2C Horlick's malt drink mix
7.5ml / 1.5tsp baking powder
2.5ml / 1/2tsp baking soda
30ml / 2Tbs sugar
2.5ml / 1/2tsp vanilla
1.25ml / 1/4tsp kosher salt
Method:
- bring all ingredients to room temperature
- add the malt vinegar to the milk and set aside to sour
- sift the flour, malt mix, baking powder, baking soda, and salt together
- separate the eggs
- melt hte butter and set aside
- whisk the egg whites to a soft peak, sprinkle in half the sugar and bring to a medium firm peak
- whisk the egg yolks and the rest of the sugar until pale
- whisk in the vanilla
- whisk in the melted butter
- whisk in the sour milk
- add the yolk mix to the dry and stir smooth
- fold in the egg whites
- fry in a hot skillet
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