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Field report of JimK's pancake recipe. (With minor	by Esteis	2007-06-12 10:44:23
It's nonsense.	by Didactylos	2007-06-12 10:48:15
I'd suggest sifting the flour in	by esbita	2007-06-12 11:12:01
If gluten development is an issue	by Didactylos	2007-06-12 11:26:28
There are certainly differences.	by esbita	2007-06-12 11:44:29
US made all purpose flour does have some gluten to it- you can make a reasonably chewy bread with it. One of the bakeries nearby won the Du Monde bread contest a year or two back- the newspaper story mentioned the team leader actually went over a month early just to practice with and get used to the differences in flour. Most people making pancakes by the "proportion" method are only going to have basic "all purpose" flour available. And as you want the dough "creamy" instead of "stretchy," you mix only the minimum necessary. shrugs
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