This morning I tried a recipe for sweet potato pancakes (out of a cookbook I will not name), and I stayed pretty true to the recipe with the exception of my usual substitutions HEB Real Eggs for the eggs, 1/2 the salt, sodium free baking soda instead of regular and 1/3 wheat flour for the flour. I also substituted canned pumpkin for the mashed sweet potatoes - because that sounded reasonable and I didn't have any sweet potatoes on hand.
The batter was REALLY thick, but I tried it anyway...cooked 4 pancakes for 20 minutes and they were still raw in the middle! So...I started trying various ways to "help" the recipe....
I started by adding additional milk. Nope...didn't work. Same problem.
Then I added some whipping cream. Nope...didn't work. Same problem.
Okay...so I thought maybe a little more canola oil. Nope...didn't work. Same problem.
The batter tastes really good (HEB Real Eggs are pasteurized, so I figured they're safe to sample - not so with actual eggs), but the pancakes just NEVER get done in the middle.
I've NEVER seen anything like it. (And I've made LOTS of pancakes - even pumpkin pancakes - over the years!)
So...I guess we'll just chalk this one up to a major breakfast FAIL, and move on to dry cereal for breakfast! LOL!
If you have any recommendations or suggestions on what on earth went wrong, please let me know.
Have a blessed Lord's day...