No recipe for happiness

There are shows like America's Test Kitchen, where the chefs try stuff out and explain what works, and there is Elton Brown on TV explaining why these aminos and those carbohydrates result in this product.  But have you ever noticed how decidedly unscientific cooking can be?  Specifically, how no one ever reports on the failed experiments?  I'm no scientist - it is not my calling - but I know that generally you start out with a hypothesis, then propose an experiment, describe the materials and procedure, describe the results, and then analyze the data.  Sometimes your hypothesis is proven and sometimes it is disproven; sometimes it is not disproven.

So today I started with a working hypothesis that I could make whole wheat pancakes from scratch without a recipe and that they would turn out delicious.  Like I said, no scientist, but I do love to cook.  So, it was an experiment, and one that I pretty much needed to work since I was making breakfast.  I think part of the scientific method - or at least write-ups of experiments - involves providing some background.  Background: I love pancakes, but cannot consistently make them well.  If it's not bisquick, they are often flat or unevenly browned.  Also, I am on a health kick, under conviction that my family must eat better.  Furthermore, it was a rough night with my son, so as he slept in, I decided I would have a special moment with my daughter and make whatever she wanted, hoping she wouldn't ask for waffles, because the Bisquick ones are unsatisfactory and from scratch is a pretty involved process (though they are delicious).  I know that applesauce is a good substitute for fat in baking, but we don't have any, so I decided to use nonfat vanilla yogurt.

Here is the recipe:

Whole Wheat Yogurt Pancakes

1 C WW Flour

1/2 C AP flour

1 t baking soda

1 t baking powder

1 t salt

1 C milk

1/2 C nonfat vanilla yogurt

1 t cinnamon

1 t vanilla

2 eggs, beaten

Mix all dry ingredients, and make a well.  Mix all wet ingredients, pour into well, and stir.  Pour by 1/3- 1/2 cups onto 300 degree griddle.  These pancakes take a long time to bake; maybe 4 minutes per side.  But they do cook all the way through.

Results:

I was very pleased with how evenly they turned out; they were thick but they cooked all the way through and did not burn.  They tasted good, but were kind of shiny and rubbery on the edges.  

Analysis:  I assume the shininess and rubberiness was because of subbing yogurt for fat.  Kids liked them just the same; happy-face shape was a success.

Conclusion: In the future, I will stock oatmeal and wheat germ so I can make WW pancakes per recipes I know will work.  Also, hypothesis that I could create a great pancake recipe from scratch was proven to be wishful thinking.