Chile Forum

Hola
Just wondering if any of you do any baking or prepare things like pancakes?
I would like to know what your experience has been using the prepared harinas (harina con polvo de hornear) for baking? , or preference to add polvos de hornear to the batter?...have any of you used these? anybody have any good recipes out there that work with this type of flour (prepared for baking)?
I am about to attempt a pancake breakfast this weekend, and was going to experiment a bit first... just wondering what your experience and thoughts have been. I am checking the web for recipes, so far I'm not quite finding what I want.. but thought maybe some of you have done some homework on this already!


Gracias amigos!
-mj

I don't remember if we made any pancakes or not, but we have made Belgian waffles. We bought the waffle iron in the US and brought it with us, but we have to use a converter. A big one due to the watts. We generally use the all purpose flour with out baking power added. Really would like to be able to get some unbleached flour here.

I wished I'd brought mine too... I miss waffles. But I did bring some Maple Syrup tho!

I have done a lot of baking, including pancakes and have always used the all purpose flour with no baking powder. But it works fine. I get my recipes from Allrecipe.com where they have stars given by other bakers so you can always count on a 4 star recipe to be reliable.

Paris sells the waffle machine (the cheap kind that one can find at Walmart for $10) for 20,000 CLP. Lider sells premixed pancake mix in a box and syrup (both the imitation kind and the real maple syrup).
TP

We use harina sin polvos, and add the polvo de hornear ourselves, just because we also use flour for things that don't need polvo.

My Betty Crocker cookbook says "when using self-rising flour, omit baking powder [from the recipe ingredients]." The nice thing about harina con polvos is, the polvos would be well homogenized with the flour, so less mixing would be necessary to make sure it's distributed evenly.


We have a 100-year-old cast iron waffle iron, which still makes delicious weekend waffles.

Yes, use regular flour with NO added 'polvos' and follow a regular recipe. Here's my simple, favorite buttermilk pancake recipe, taken from some cookbook years ago:

Mix together the dry ingrediants first then use a whisk to mix with the wet to your desired consistency.
1 cup of ordinary flour
1 Tablespoon baking powder
1/2 teaspoon baking soda (bicarbonato here)
1 Tablespoon sugar
1/4 teaspoon salt
1 egg
2 Tablespoons oil
1 cup of buttermilk (Here I mix slightly less than a cup of milk with a Tblsp of fresh squeezed lemon...let it sit for 5 minutes or so to curdle before adding)

I add my own baking powder, but when making flap jacks (what you Yanquis call pancakes), I use harina con polvos and then add more baking powder to make it extra fluffy.

I have both types of flour and both are used for different things. I also have baking powder too as sometimes things are better with this and plain flour- I am a Home Ec teacher in my other life.

For pancakes I make them with Harina con polvos.

I don't use a specific recipe but these are the ingredients

Harina con polvos (self raising flour)
milk
egg
sugar or honey

really add enough milk to make a batter consistency.

So simple.