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How Alton Brown upgraded its classic pancake recipe with a unique blend

How Alton Brown upgraded its classic pancake recipe with a unique blend

To create its signature gluten-free flour, Alton Brown mixes brown rice flour, white rice flour and tapioca flour, while also adding cornstarch, potato starch, skimmed dry milk powder and xanthan gum. When this gluten-free flour mix is ​​combined with cornmeal, baking powder, baking soda, lemon juice, milk, sugar and butter, the perfect pancake batter is created.

Instead of adding it directly to the pan, Brown’s batter should rest for 30 minutes beforehand. “The rest period is critical because unlike regular wheat flour-based batters, this one has rice flour and other starches that take longer to hydrate, so don’t skip this or your pancakes will be crispier than you want,” he said. Brown in the episode (via YouTube). Just be sure to use this particular pancake batter within an hour. As Home tips from experts explains that leavening ingredients like baking soda and baking soda are time-sensitive, and you don’t want your pancakes — be they Brown’s or the traditional buttermilk — to come out flat.