{"id":16331,"date":"2013-07-19T07:42:08","date_gmt":"2013-07-19T13:42:08","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16331"},"modified":"2013-07-19T07:42:08","modified_gmt":"2013-07-19T13:42:08","slug":"pancake-nemisis","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2013\/07\/pancake-nemisis\/","title":{"rendered":"Pancake Nemisis"},"content":{"rendered":"

\"Buckwheat<\/a>When we moved to higher elevation, I knew going in that cooking was going to be a little different.\u00a0 Particularly baking.<\/p>\n

Water boils more quickly here so some adjustments have to be made.\u00a0 Not a big deal though I still can’t seem to get sushi rice to cooperate very well.\u00a0 It’s edible but not quite there.<\/p>\n

Baking I have overcome and can handle all the basic things just fine.<\/p>\n

But pancakes?\u00a0 Frankly, pancakes are just being a bitch right now and I’m not sure how to handle it.<\/p>\n

Please note that the picture above is from when I still lived at sea level and pancakes came out nice and fluffy.<\/p>\n

No matter what I try I cannot get pancakes to work out.\u00a0 They rise and cook just fine and look perfect in the pan.\u00a0 But once on the plate they have deflated and the center has that doughy-not-fully-cooked look about it even though it is fully cooked.<\/p>\n

They are not fluffy and they are not tasty.<\/p>\n

I’ve decreased the leavening agent.\u00a0 I’ve increased the leavening agent.\u00a0 I’ve made the batter really thin.\u00a0 I’ve eliminated milk and eggs from the batter.\u00a0 I’ve tried yeast batter pancakes.<\/p>\n

Nothing works and they all turn out the same.<\/p>\n

I’m at a loss and to be honest, a little ticked off.\u00a0 I thought it would be biscuits and bread I would have trouble with at elevation.\u00a0 Nope.\u00a0 It’s pancakes that are being a nightmare.<\/p>\n

Part of me wonders if it’s the stupid flat-top range in this rental that is the problem and not the pancake batter.<\/p>\n

Not sure what I can do at this point.\u00a0 We really miss pancakes on Sundays.\u00a0 Any suggestions?<\/p>\n","protected":false},"excerpt":{"rendered":"

When we moved to higher elevation, I knew going in that cooking was going to be a little different.\u00a0 Particularly baking. Water boils more quickly here so some adjustments have to be made.\u00a0 Not a big deal though I still can’t seem to get sushi rice to cooperate very well.\u00a0 It’s edible but not quite […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4fp","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16331"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16331"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16331\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}