My Pancake flopped. Where did I go wrong?
I did my pancake in the oven and it turned our wet and soggy even after 45 minute - 25 minutes more than recipe instruction. The outside set but the inside was a soggy mess! Please help me figure this out:
1. Dry Ingredients - mixed all of this together in one bowl
2 TBS quinoa flour
1 TBS whole wheat pastry flour
1 TBS unbleached white flour(with the germ)
1 tsp cinnamon powder
1/2 tsp freshly ground nutmeg
1/4 tsp baking powder
1/4 tsp salt
2. Liquid Ingredients
1 egg yolk
4 ounces low-fat buttermilk
Beat the egg yolk until foaming tne whisked in butermilk
2 egg whites
1 tsp brown sugar
Beat egg whites to medium-stiff peaks and then add in sugar for a few more beats
3. The Fruit
20 ounces of crushed pineapple in its juice with a little lemon juice added
4. The Finale
Add dry ingredients to egg yolk-buttermilk mixture. Mix lightly. Add in the crushed pineapple. Mix lightly. Fold in the egg whites. Pur into a 10 inch skillet, greased with butter, put in a 350 degree oven for 20 minutes.
After 45 minutes, it was nice and brown outside and a soggy mess inside. Help me people!
I've not made this before but I am betting that you have too much liquid. The culprit is the pineapple in it's juice. Either drain it well before stirring in the pineapple or bake the pancake without the fruit and use the fruit as a topping. You could heat it in the juice and season it with the lemon and maybe some other warm spices. But looking at your recipe the liquid to dry seems off.
Now that you let us know about the substitution, I agree with others that too much liquid was the problem. Shredded apples are fairly dry and pineapple is very wet, even with the liquid pressed out. You'll just have to play with it to see what works best, i.e., squeezing the pineapple, or adding more dry, or something in between.
It's a case where the substitutions are too different.
One thought could be oven temp. Usually you see baked pancakes cooked in hot, 425 degrees or higher, ovens.
Also, was the pan preheated? That could make a difference.
Now I see the recipe called for apples instead of pineapple; so that substitution is very likely the culprit.
For that matter, papain, the enzyme in papaya, also has that effect on proteins.
That's why pineapple and papaya are used as meat tenderizers, though many find they simply make meat mushy rather than tender.