Safe 'English pancakes' - can't get consistency right...
04/26/06 05:14 PM
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Blondie13
Reged: 02/28/06
Posts: 641
Loc: Sheffield, England
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Just wondering if I'm missing some basic baking logic here... I've always adored pancakes, and a few weeks ago I changed the basic recipe as:
1 egg (replaced with 2 egg whites)
Milk (replaced with soya milk), and
Plain flour.
So, the original recipe says you put the flour in the bowl, add the egg and start to mix, slowly adding the milk til you get the consistency of cream. Thing is, though the pancakes themselves are scrummy (actually better than traditional recipe as they don't make me all full and bloated, and taste lighter!  ), they've always got lumps of flour in, which spoil it a bit.
I've tried changing the order of mixing - I've tried adding the egg AND the milk before stirring, and adding the flour slowly to the milk instead and then the egg, but each way ends up with the same result! Is it just because the egg whites and soy milk don't behave in the same way as the normal ingredients? Or am I being dumb??  
Help please lovely people!
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