Rye pancakes, odd results, and cheap pan
My cooking is usually based on experimenting, and when something works, do it again later. I tried something yesterday and today and don't understand what happened. I made rye pancakes using 4oz rye flour, 1/2 pint soya milk and two eggs whisked up. Pretty much a standard pancake mix. The first evening they were okay, but not as good as traditional ones. I left half the mix in the kitchen overnight, and the next evening the mix was very thick, and I added some soya milk to thin it. On making the pancakes I had to use a spatula to spread the mix, and when cooked they were spongey, almost like pikelets (crumpets). They were much better, and would go well with greek yogurt and fruit. The rye flour added a nice wholemeal taste. It seems that something lightened the batter, presumably a gas such as CO2.
So, what happened? Was it fermentation or a chemical reaction?
And as an aside, Waitrose do a basic pancake pan for £5. It seems good to me, especially since this is the sort of thing you use once in a blue moon.