Baking Powder
11 recipes found
Pancake Mix
Digging into a pile of fluffy pancakes sounds like the start of a dreamy weekend, but it can admittedly be a hassle to pull all the dry ingredients together when the mood strikes. A pancake mix can expedite that process so half the work is already done. Here, a simple blend is batched and stored for multiple pancake-making sessions. If pancakes are a weekend ritual and you have a vessel large enough, feel free to double or even triple the recipe and scoop as needed. The mix will keep for 3 months in a cool, dark spot in the pantry, and up to 6 months in the freezer. Serve the pancakes with a generous drizzle of blueberry syrup, which, like the mix, can also be made ahead.
Garlic Parmesan Wings
Wings are a crowd-pleaser for game day or any day of the week. Baked, not fried, with a savory blend of spices, the chicken is then tossed in butter, fresh garlic, lemon zest and parsley. Plenty of freshly grated Parmesan added at the end makes these garlicky wings irresistibly good. The key to crispy wings is ensuring they spend time in the refrigerator after they have been coated in the baking powder and spices. The baking powder and salt draw moisture out of the wings, allowing the skin to brown more easily in the oven. Serve these with ranch dressing or your favorite dipping sauce. Feel free to add a few splashes of hot sauce while tossing the wings in the butter mixture, if you are feeling extra spicy.
Sopapillas
Crispy, golden-brown pillows that are sweet or savory, sopapillas are a traditional New Mexican fried dough made with only five ingredients: flour, baking powder, sugar, salt and shortening. The dish is rooted in the American Southwest, where Hispanic, Spanish and Native American cultures converge. Sopapillas, also spelled sopaipillas, can be stuffed with braised meat, New Mexican chiles or cheese and served as a meal or snack, or the entire pastry can be drizzled with honey for dessert, as it is here. To ensure maximum puffiness, roll the dough out thinly, and the oil should be very hot. Sopapillas are best served right after frying.
Crumpets
Recognizable by its distinctive holes, a crumpet is a spongy bread that is cooked on a griddle or in a skillet, rather than baked in the oven. Crumpets differ from English muffins in that their texture is pleasantly spongy and chewy, a result of two leaveners (active dry yeast and baking powder). Typically eaten for breakfast or as a snack, crumpets are traditionally slathered with butter and sweet or savory condiments like jam or Marmite. They’re arguably as simple to make as pancakes, but you’ll need 3½-inch crumpet or English muffin rings to contain the runny batter when you add it to a hot skillet. The crumpets will cook until browned underneath and perforated with tiny holes all over the top; adjust the heat as necessary so the crumpets don’t brown too much on the bottom before they are cooked through.
Crispy Sour Cream and Onion Wings
These crisp, flavorful wings have all the goodness of classic sour cream and onion potato chips — including leaving your fingers caked with tasty seasoning. The creamy, tangy dipping sauce is a perfect foil for the crackly skin and can be doubled to use as a dip for crudités or chips. It’s a common misconception that crunchy chicken wings can be obtained only by deep-frying, but this recipe subverts that notion with the use of a pantry ingredient: baking powder. Using baking powder helps with browning and results in all the crackle with none of the hassle. For best results, avoid using expired baking powder.
Flour Tortillas
Homemade flour tortillas give every single store-bought one a run for its money and will elevate any burrito or quesadilla you make. The process is somewhat laborious, and it can be challenging to get them to be perfectly round, but perfection is not necessary, as you are going to roll or fold them anyway and your shapes will improve as you practice. This recipe uses vegetable shortening, which makes the tortillas accessible to vegetarians and non vegetarians alike. Taking a cue from the El Paso and Ciudad Juárez region, these tortillas de harina fronterizas are made with hot water and baking powder and the dough rests twice, the second time with the portioned dough nicely rubbed in fat. Follow these simple steps, give the dough a chance to rest and make sure the tortilla is fully cooked: When done on the outside, brown freckles appear on both sides, and it’ll be cooked through on the inside when it puffs. The results will be worth your while, as the tortillas will be soft and pillowy. Tuck any leftovers into a sealed container and enjoy the fruits of your labor for days.
Buss Up Shut (Paratha-Style Roti)
In Trinidad and Tobago, this roti is called buss up shut because it resembles a torn — busted up — shirt after the flaky layers of paratha roti are shredded during the cooking process. This version comes from Peter Prime, the executive chef of the Caribbean restaurant Bammy’s in Washington, D.C. Across the world, from the Indian subcontinent to the Caribbean Islands and East Africa, roti is used to describe several versions of flat, unleavened bread cooked on the stovetop. Here, the soft dough is brushed with a combination of butter or ghee and coconut oil for a toasted nuttiness that lingers faintly within the finished tender and chewy layers. The roti should be served while it’s still hot, but can also be cooled completely, wrapped in a sealed bag and frozen. Defrost and warm up by steaming gently for a few minutes.
Coconut Bake
Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This family recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb. The complex flavor stems from the inclusion of ground ginger, nutmeg and, of course, the namesake ingredient. Coconut bake can be used in myriad meal applications — as an accompaniment to soups and stews, as a substitute for sliced bread for sandwiches or with saltfish buljol — but has enough range and depth to be enjoyed on its own.
Biscuits Roses
Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne, the most famous export from the French city of Reims. I kept making delicious cookies, but none of my batches matched the storebought, which used ammonium carbonate (best known as smelling salts) to give them crackle and shelf-life. Guillaume told me to stop striving for a replica, reminding me that if what we baked at home lasted forever, we’d be deprived of the pleasure of making pastries again and again. These cookies will hold for a week or so if you keep them in a sealed tin. After that, you can look forward to the pleasure of making another batch. A word on piping: If you don’t have a piping bag, use a zipper-lock plastic bag. Fill with batter, seal and cut a 1-inch diameter opening in a corner.
Rose and Almond Ghriba
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.
Buttery Pancakes With Lemon and Sugar
Historically, on the day preceding Lent, the shriving bell rang in towns throughout Ireland and Great Britain, calling parishioners to church to be absolved from their sins. The bell is less important in modern times on Shrove Tuesday, and what is eaten has taken center stage, which is why many now call the day Pancake Day or Pancake Tuesday. The pancake accomplishes the annual Christian tradition of finishing animal products like butter and eggs just before they become forbidden during the long fast. This traditional Irish pancake recipe, shared by Claire Keeney and her team at Ahoy Cafe in Killybegs, Ireland, is simple and delicious. The thin, delicate pancakes are topped with butter, sugar and a bright burst of lemon.