Light Fluffy Pancakes
Recipe: #15908
November 14, 2014
Categories: Breakfast, Brunch, Vegetarian, Flour, Kosher Dairy, more
"I really like lighter, fluffier pancakes. This recipe works well, but requires beating the egg whites. I usually start the batter the night before, saving the beating of the egg whites for morning. That way it doesn't feel like so much work. Recipe adapted from several others on fooddotcom."
Original is 3 servings
Ingredients
- DRY INGREDIENTS
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- WET INGREDIENTS
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- BEAT
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Nutritional
- Serving Size: 1 (296.2 g)
- Calories 934.3
- Total Fat - 61.2 g
- Saturated Fat - 26.3 g
- Cholesterol - 1802.9 mg
- Sodium - 562.5 mg
- Total Carbohydrate - 61.8 g
- Dietary Fiber - 4.5 g
- Sugars - 23.5 g
- Protein - 33.7 g
- Calcium - 451.6 mg
- Iron - 6.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Whisk together dry ingredients and form a well in the middle. Cover and set aside.
Step 2
In a 2 cup measuring cup, combine remaining ingredients, whisking together. Cover and refrigerate. Separate remaining 2 eggs, so you're 4 egg whites are ready to go for morning.
Step 3
In the morning, preheat lightly oiled griddle over medium high heat.
Step 4
Add wet ingredients to dry and gently mix by hand til just incorporated.
Step 5
Beat egg whites until peaks form, then continue beating as you slowly pour in a slow stream of sugar. Beat a bit more until peaks are firm.
Step 6
Fold egg whites into batter gently. Add more club soda if needed to get right consistency.
Step 7
Pour about 1/4 cup for each pancake. Once large bubbles form and begin to pop, turn pancakes and cook until golden brown on other side.
Step 8
Serve immediately or keep on oven-proof platter in oven at 170 degrees.
Tips
No special items needed.
0 Reviews
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