[skeptic7]

The bread shapes are wonderful. I'd love to have that crab loaf with some (lots!) of clam chowder. Can you imagine how great it would be with friends and a huge dutch oven of clam chowder?
I wish they had a picture of the 2020 in bread.

[skeptic7]

I liked BRM baking powder when I could find it in the grocery store. It fills two of the little baking powder cannisters.
I used to go to Sur La Table to sneer at the trendy and unneccessary gadgets, but when I needed a tart pan it was the place that had it in stock.

[skeptic7]

When I make pie crusts, I roll them out between sheets of wax paper and when I am cutting up frozen butter, I often have the cutting board covered with wax paper.'

[skeptic7]

I had to use a calculator twice. The first answer I got was so off I knew my thinking was wrong.

[skeptic7]

I knew this.

[skeptic7]

I found one of the advantages of pancakes over muffins for breakfast, is that cold pancakes are moister and softer than cold muffins. I heat muffins slightly before eating them, but can eat pancakes out of the refrigerator.

Aaron,
How do you deal with your frozen pancakes? Do you put them in the toaster? oven? microwave? before eating them?

[skeptic7]

I did whole wheat raisin bread with currants instead of raisins. I'm surprised at how different it is from the white flour raisin breads I did when whole wheat flour was unavailable. I had forgotten how harsh the whole wheat bread could taste, and the difference between cooking with raisins and currants. I should have added additional sugar to the bread, I had assumed that the currants would add more sweetness but they didn't. Possibly the raisins being bigger allowed more sugar to spread into the dough.
I cooked it in a slow cooker on high for about 3 1/2 hours to 190 degrees. One of the nice thing about a whole wheat bread is that its always a good color. the white flour bread was unpleasantly pale when I cooked it in a slow cooker.

[skeptic7]

I missed this big time.

[skeptic7]

Congratulations on your new Freezer! Now you can stock up on butter too.

[skeptic7]

I got it.

[skeptic7]

I just did one this morning. It didn't stick to the pan because I lined it with parchment paper. I did the Bob's Red Mill recipe with fig swirls only I put in spoonfuls of strawberry jelly instead o fig spread. THis wasn't a good idea. the Jelly is too solid to blend with the batter and just sits there as a blog -- or a set of blobs for the ones I broke up.
The good thing about the pancakes is it has a true pancake texture, soft, spongy and with big holes. It worked wonderfully as a base for strawberries and yogurt, I am going to hope it warms up well. It made enough for the next 4 days.
The advantage of using the oven is that you don't have to stand over it. You can start cleaning up while the pancake is baking.

[skeptic7]

I just did a sheet pan pancake, with a riff on this recipe. I used strawberry jelly instead of the fig filling. That wasn't a good idea. The jelly was too solid, leave it out next time or treat it as part of the liquids and reduce the buttermilk to compensate. Will comment more on the sheet pan pancake thread. It makes about 3/4 inch pancake that almosts fills up the whole half sheet pan. I had spread it out with a spatula before baking. The liquid is too dense to spread on its own.

Whole Wheat Sheet Pan Pancakes with California Fig Swirl with Valley Fig Growers

• This reply was modified 5 years, 4 months ago by skeptic7.

[skeptic7]

I guessed and missed it. I had no idea of the correct answer

[skeptic7]

Missed it

[skeptic7]

By the time I came back from the grocery store, it was too hot to use the oven. Aaron how long does it take you to make pancakes? It would take me 20-30 minutes to make 6 small pancakes whereas baking the pancakes look like it would take 30 minutes to heat the oven and 15 minutes to bake, but should make 15 pancakes. It would be worth it on a cold morning but not on a hot morning.

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