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Pelican
Ensign
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#1 Posted: Sun Jul 11th, 2010 06:41 am |
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I have always made pancakes with:
1 cup flour
1 egg
1 cup milk.
Cooked with butter in a frying pan.
Since coming to the US my 'recipe' hasn't worked. UNTIL NOW!!!
I have started buying bread flour, which works marvelously well.
Does anyone have ideas as to why all purpose flour doesn't work, yet bread flour works?
I suspect it has something to do with gluten.
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kanga
captain kanga-roo
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#2 Posted: Sun Jul 11th, 2010 03:59 pm |
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| Flour like many other things are not the same as back in Australia, it took me a long time to work out why some recipes didn't taste the same yet i was making it the same way as i did back home, if the bread flour works keep using that.
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Wallaby
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Rick
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#3 Posted: Sun Jul 11th, 2010 06:23 pm |
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| I have found the flour not the same myself, just stick to what works or even try those ones that are already made up where you just add water or milk some of them are pretty good.
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Sandy_0Z
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#4 Posted: Sun Jul 11th, 2010 06:28 pm |
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| I just use the packet ones now, there really just as good and once you add anything to it you cant taste anything different anyway.
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kanga
captain kanga-roo
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#5 Posted: Mon Jul 12th, 2010 02:22 pm |
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| Coconut is another thing i find different it might just be me but it never taste the same.
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dahls
President Wannabe
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#6 Posted: Mon Jul 12th, 2010 04:08 pm |
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Look at the chocolate even thats different :-( i hate american chocolate 
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crazylizzy
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#7 Posted: Mon Jul 12th, 2010 07:12 pm |
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| Like Hershey's omg that stuff is awful!
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Wallaby
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Rick
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#8 Posted: Mon Jul 12th, 2010 09:29 pm |
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crazylizzy wrote:
Like Hershey's omg that stuff is awful!
That stuff taste like the chocolate is going off, my taste buds say no way to hershey's.
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sixtiesrule
| Joined: | Tue Apr 29th, 2008 |
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#9 Posted: Tue Jul 13th, 2010 07:33 am |
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I always have found it difficult using American recipes when they say things like "all purpose flour"
I presume that means Plain Flour, but I'm never sure, as I've always only known 2 types of flour...self raising & plain.
So I'm never sure whether to add a bit of baking powder or what.
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Pelican
Ensign
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#10 Posted: Tue Jul 13th, 2010 01:44 pm |
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Cadbury is becoming more popular, I can even find it at walmart now. I am the same way with hershey, it tastes like it has been in the sun to long.
Sixties: All purpose, is equivalent to plain (well suppose to be anyway).
Yes, I'll keep using the bread flour, though hubby scowls when I buy expensive flour (as compared to the generic).
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dahls
President Wannabe
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#11 Posted: Tue Jul 13th, 2010 02:58 pm |
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| Sixties American cups/spoons and so on are a different size to Australian as well and believe it or not it does make a difference with some recipes, you would think it shoulnt because the amounts would work out level but it can. I have a lot of recipes that wouldnt work yet once i got cups/spoons from Australia they all worked funny but true. Of course then you have the difference in flavor that doesnt help. Even the cream isnt the same here or at least in some states.
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dahls
President Wannabe
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#12 Posted: Tue Jul 13th, 2010 03:00 pm |
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Pelican wrote:
Cadbury is becoming more popular, I can even find it at walmart now. I am the same way with hershey, it tastes like it has been in the sun to long.
Sixties: All purpose, is equivalent to plain (well suppose to be anyway).
Yes, I'll keep using the bread flour, though hubby scowls when I buy expensive flour (as compared to the generic).
Im going to own up for the life of me i can not make pancakes the way i did back home anymore so i know what you mean. I just use the re made ones now and some of them are good like the blueberry omg they are so good.
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kanga
captain kanga-roo
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#13 Posted: Tue Jul 13th, 2010 05:10 pm |
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| Isn't there something in the cream here that is missing from ours? fat content or something like that and it makes it harder to whip it.
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dahls
President Wannabe
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#14 Posted: Wed Jul 14th, 2010 04:16 pm |
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| When we lived in Illinois i had to add about 4 tablespoons of sugar to the cream to get it to whip.
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Wallaby
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Rick
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#15 Posted: Thu Jul 15th, 2010 04:51 pm |
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dahls wrote:
When we lived in Illinois i had to add about 4 tablespoons of sugar to the cream to get it to whip.
 Your kidding me, 4 tablespoons!
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