Nothing better than waking up to delicious smell of home cooked pancakes in the morning! Gaby Dalkin of whatgabycooking.com teaches you how to make the lightest, fluffiest pancakes with one secret ingredient: egg whites. These whipped whites plus the addition of buttermilk result in the most moist, airy pancakes on the planet!
Ingredients
1 1/2 cups all purpose flour
1/2 cup whole wheat flour (or an additional 1/2 cup all purpose flour)
2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1/2 cup buttermilk
2 eggs, separated
1/4 cup butter, melted and cooled slightly, plus a little extra for cooking
Mix the first five ingredients in a medium bowl until thoroughly combined. In a smaller bowl mix milk, buttermilk, egg yolks and melted butter. Whip egg whites with an electric mixer just until stiff peaks form. Add the egg yolk mixture to the dry ingredients and stir just until large lumps disappear. Gently fold in egg whites. If batter is too thick add one or two more tablespoons of milk. Be careful not to over mix, the batter should be slightly lumpy.
Turn the oven on low and place a baking sheet on the center rack.
Heat a large skillet on the stovetop. Once warm, melt butter in pan to coat cooking surface. Pour 1/4 cup batter into rounds in the pan. Once small bubbles form in the batter and the edges are slightly cooked flip each pancake with a spatula. Cook a moment more on the other side and transfer cooked pancakes to the baking sheet in the oven. Keep warm in the oven until ready to serve.
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