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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.
Injera (Amharic: እንጀራ, romanized: ənǧära, ; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, [1] [2] injera is a staple.
Pancakes & Crepes – Boost your breakfast with extra protein by adding protein powder to pancake or waffle batter. Not only will it add a satisfying protein punch, but it also makes for a ...
Egg waffle – spherical egg waffle popular in Hong Kong and Macao [1] Farl – Scottish and Irish three-cornered flatbreads and cakes – any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces; Frybread – Variety of flatbread; Griddle scone – Scone made with a griddle or frying pan
"The rest of the breakfast plate – processed meats (sausage, bacon), deep-fried home fries, refined white bread covered in butter and sugary jelly, doughnuts and pastries full of hydrogenated ...
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan.
Swedish pancakes are made from an eggier batter than regular pancakes, and in the Evergreen state, they are served with lingonberries, ham, and other toppings. 4kodiak/istockphoto West Virginia ...
A starter may be a liquid batter or a stiff dough. [22] Flour naturally contains a variety of yeasts and bacteria. [23] [24] When wheat flour comes into contact with water, the naturally occurring enzyme amylase breaks down the starch into the sugars glucose and maltose, which sourdough's natural yeast can metabolize. [25]
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