Chef Forum banner
1 - 1 of 1 Posts

· Registered
Joined
·
7,641 Posts
Buttermilk. yogurt or sour cream add tenderness to batters.
I can get the crispy edge using oil, but butter will give you the flavor....maybe a mix of both.
Try different flours....a soft wheat like White Lily...it's amazing the difference in baked goods, I'd assume it would be the same for griddle cakes.
***check out their store to see if they sell the mix....I wouldn't be surprised if they did....and you know the restaurants are using a mix not mixing their own.
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top