Bacon Pancake Poppers

Step 3: The Pancake

Beat the egg until it is fluffy.

Add other ingredients, and stir until smooth.

• 1 egg
• 1 cup flour
•  3/4 cup milk
•  2 tablespoons vegetable or canola oil
•  2 tablespoons sugar
•  1 tablespoon baking powder
•  1/2 teaspoon salt

Comments

[Dread_Neck]

2 eggs?

[DELETED_apeale]

(removed by author or community request)

[grandmaruth]

Not sure how overmixing creates gluten???? If there is gluten in the product from the start it is not caused by over mixing.....

[Peale]

There will always be /some/ gluten from the mixing process. But the more you mix it, the more gluten is produced. Which is why we knead bread - in bread you WANT the gluten to form. In pancakes, you do not.

In short, gluten is formed by the mixing process. Wikipedia has a pretty good entry on it: http://en.wikipedia.org/wiki/Gluten#Bread_products

[Sparkyrob]

The Gluten is always there. Wiki says "Kneading promotes the formation of gluten strands and cross-links" Meaning that the more you work it the more chewy it will be. If you want gluten free, you have to buy "gluten free" or Rice flour, or something else that is already gluten free.

[Peale]

The issue of gluten being there isn't the issue; it's the chewiness. No one wants tough, rubbery pancakes or pancake poppers. Hence the desire to not over-stir.

[PaleoPunk]

Thanks for posting this recipe suggestions! I will most certainly try this next time I make Bacon Pancake Poppers.

[Peale]

It definitely makes them lighter and fluffier.

[hogey74]

Nice comment. And why aren't the types of people who can invent stuff like this running for President?

[Peale]

When I turned 35 I swore I was going to run for president. I was going to be JUST over the wire in terms of eligibility.

Yeah...then life got in the way. Not that I would have won (probably) but it would have been neat to have been on the ballot.