Author Topic: Uttapancakes  (Read 342 times)

Offline Mr. Bill

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Uttapancakes
« on: March 01, 2019, 07:14:56 PM »
My latest invention.  These slightly-sweet lentil-rice-wheat pancakes are almost, but not quite, entirely unlike Indian uttapam.

They're also made entirely from long-term-storable ingredients -- very useful last month, when we were frequently snowed-in!

Recipe is on my blog:

Uttapancakes

Offline Redman

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Re: Uttapancakes
« Reply #1 on: March 02, 2019, 01:40:26 AM »
Interesting.

Offline AvenueQ

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Re: Uttapancakes
« Reply #2 on: March 03, 2019, 05:17:49 PM »
Mmm, that sounds really good, and I like how the maple syrup is mixed in. Not sure about finding lentil flour around here though. I know that's probably what really makes it authentic, but is there anything that I might be able to substitute? I'm also used to halving leaveners in most recipes due to our altitude, but I think you might be similar to us (~5000') so maybe it would work?

Offline Mr. Bill

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Re: Uttapancakes
« Reply #3 on: March 03, 2019, 06:16:10 PM »
I'm at 750 ft.  Not sure about the amount of baking powder at 5000 ft -- I experimented with a tablespoon and it worked, but I know it loses a fair amount of gas just during mixing, and I haven't tested with different amounts.  It's a really dense pancake that's so soft inside it's nearly pasty, and I was trying to add as much lightness as possible.  Maybe it'll work better at 5000 ft.

Amazon has lentil flour in several brands.  You could substitute another bean flour like garbanzo, but I have more difficulty digesting garbanzo.

I know that's probably what really makes it authentic

 :rofl:  There is nothing authentic about this recipe except its Mr Billness. ;D