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Hi everyone,
Tomorrow morning I would love to make some pancakes. I found a receipe online, here it goes:
pancakes
1 cup (150g) self-raising flour
ΒΌ cup (55g) caster sugar
2 eggs
1 cup (250ml) milk
So I was wondering if I can use normal sugar instead of caster sugar. I can't be bothered going to the shopping centre to buy it. So would it be okay?
Yep should be fine, I make pikelets for the kids and just whack in white sugar! Enjoy!!! Mmmm lemon, butter and sugar on top.
Do the measurements look correct?
Yep that looks about right, although with that amount of milk it will be a very thick batter, if you chuck in an extra little bit of bicarb (1/4 tsp) and a tsp of vinegar/lemon juice just before you cook them, they will be really light and fluffy.
One of DH's chef secrets is to make the batter and let it stand half an hour before you cook.
im prety sure caster sugar is just more finly ground then normal white sugar, at least thats what im lead to belive! something to do with cooking times?
also, ive grabed the wrong jar out the pantry and made coffees with caster no one, not even myself noticed a diffrence! (only realized when puting the sugar and coffee back in the pantry and didnt want to remake them!:redface::shhh:)
1/4 cup of sugar seems a lot of sugar to me. We make pancakes a lot and there would be at most 2 tablespoons of sugar per batch.
If you ever find yourself without caster sugar you can pulse it in your food processor until it is the consistency you like.
And with the milk, like MD says I would add the lemon juice (or vinegar) to the milk and let it sit for 5 minutes (this is makeshift buttermilk). I put 1 tablespoon of vinegar into a cup measure and then top with milk to make one cup.
ETA: Yep castor sugar is a finer grind. It is done this way to incorporate easier, ie. to butter into a dish or melt quicker into a sauce. Never ever use castor sugar when making toffee/candy/caramel as it heats up way too quickly and burn. I learnt this the hard way making swiss meringue icing and ended up with meringue chunks instead of a marshmallow consistency ;)
Caster sugar is just finely ground normal sugar, like Rogue said.
Our pancakes:
1 cup plain flour
1 cup self-raising flour
2 eggs
2 tablespoons brown sugar (I like the taste)
1cm off the block of butter, melted. Er, 50g butter?
milk to make it the right consistency. Thick for pikelets, thinner for pancakes.
Mix. Cook. Eat. Yum!