Give your batter creation a name – and tell us about your recipe.
Almost Lacey Pancakes.
Is this even baking? No golden stacks waiting to be doused with yummy Wisconsin maple syrup. Why on earth would a person do lacy pancakes to begin with? Must be a British thing…like calling cookies ‘biscuits’. But hey we were game to try this one so…batter up!
First step was to modify our pancakes batter recipe for this challenge. Our regular pancake batter recipe produces thick fluffy pancakes. But that type of batter would be too thick to go through the nozzle of the squeeze bottle which is the key to making these. It worked okay in the beginning but the longer the batter sat the thicker it became and then tended to clog the nozzle resulting in blurps of batter when trying to draw the lace patterns. Don’t normally swear in the kitchen so early in the morning but this technical challenge proved well, challenging to say the least.
Attempted one pancake in the shape of Wisconsin but quickly scrapped that idea after doubling the size of the Door County landmass and then tearing the shape while trying to flip it. So heart shapes it is. They are roughly the same size and let’s just say the lace patterns are like Wisconsin snowflakes…no two are alike!
Topped with Wisconsin butter and Wisconsin real maple syrup…they tasted great. Although from now on it’s back to the round fluffy pancakes for the Kramer household.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
Get a deep fryer and try doing the churros instead.
Tell us about how you added a Wisconsin twist.
Used Wisconsin dairy, free range eggs, and of course Wisconsin maple syrup!
How did you do?