What grains and/or technique will result in a thin pancake with a artisan bread type structure?

What grains and/or technique will result in a thin pancake with a artisan bread type structure? - Delicious Breakfast on Wooden Table

I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat porous and tender.

frying-pan


Best Answer

I think you cannot have both thin and bread-like structure.

AFAIK, To have a bread-like structure the batter/dough needs to develop some gluten in it.

Usually pancakes do not have a bread texture, they are, erm, a pan cake.

The batter is just mixed, and most recipes say to not over mix the batter.

You can try buckwheat, it has a rustic quality to it that can be seen as "bread-like".



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