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2. Pancake machine - Wikipedia

   en.wikipedia.org/wiki/Pancake_machine

   After being flipped, the completed pancake was ejected from the machine upon contact with a gate. [2] In 1955 in the United States, an automatic pancake machine was developed by Vendo, which used a specially formulated pancake batter mix that was manufactured by the Quaker Oats Company's Aunt Jemima branch. The Vendo machine could produce ...

3. Quick bread - Wikipedia

   en.wikipedia.org/wiki/Quick_bread

   Quick breads also vary widely in the consistency of their dough or batter. [11] There are four main types of quick bread batter: Pour batters, such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good.

4. Cooking weights and measures - Wikipedia

   en.wikipedia.org/wiki/Cooking_weights_and_measures

   More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be volumetrically measured then weighed to determine an unknown measuring-utensil volume [ 13 ] without the need for a water-density adjustment.

5. My Favorite Breakfast For The Day After Thanksgiving Involves ...

   www.aol.com/lifestyle/favorite-breakfast-day...

   The homemade batter for sheet pan pancakes comes together fast, but you can sub in store-bought all-purpose baking mix (like Bisquick) instead to get breakfast on the table even sooner. For a ...

6. This Clever Trick for Making Pancakes from Frozen Batter Is ...

   www.aol.com/lifestyle/clever-trick-making...

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7. Glazed Doughnut Pancakes Recipe - AOL

   www.aol.com/food/recipes/glazed-doughnut-pancakes

   In a medium bowl, mix up the Pancake Mix & the Cake Mix with the milk…set aside Fill a piping bag with the Dough-cake/Pan-Nut batter Slowly pipe circles onto a skillet, leaving a circle in the ...

8. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:

9. Batter (cooking) - Wikipedia

   en.wikipedia.org/wiki/Batter_(cooking)

   The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying , baking , or steaming , to cook the ingredients and to "set" the batter into a solid form.