Step 5: Cook the Pancakesīe sure to cook the pancakes immediately. Fold in the remaining whipped egg whites into the batter. Next, add half of the remaining whipped egg whites and gently fold it in, making sure not to deflate the air out of the whites. This will lighten the batter slightly and make it easier to fold in the rest of the egg whites. Take about one quarter of the whipped egg whites and stir it completely into the pancake batter base. Step 4: Fold the Whites into the Pancake Batter Base Note: Your egg whites need to be holding stiff peaks like the picture below. You want to beat the whites until they almost, but not fully, form stiff peaks. Once the whites are starting to hold shape, gradually stream in the sugar while continuing to beat the egg whites.
In a separate bowl, use a hand mixer or a stand mixer to whip the egg whites on medium speed. Step 3: Whip the Egg Whites with the Sugar This is the base of the pancake batter and what the egg white mixture will be folded into. In a large bowl, combine the flour, milk, salt, vanilla, and egg yolks. Step 2: Combine Ingredients for the Base of the Batter The egg whites will not whip up and hold air in them if fat is present, therefore the yolk must be separated from the white. To create souffle pancakes you need to separate your egg whites from your egg yolks. The air that is beaten into the egg whites is what will lift the pancake batter and create fluffiness. The one step that is the most crucial is whipping the egg whites and folding them into the batter. The process of making souffle pancakes requires very few steps. But souffle pancakes, my invention or not, are a must-try for any pancake lover out there! Whipped Egg Whites: Baking Powder Replacement in Pancakes
I thought I was brilliant.įast forward a few years and I’m now fully aware I didn’t invent this technique. My idea was to whip the egg whites before folding them into the pancake batter. A few years ago I set out to tackle pancakes that were fluffy as all pancakes should be but made without chemical leavener. Over the years I have been asked many times how various baking recipes could be made without baking powder or baking soda. I have a feeling once you make pancakes this way you may not go back! Why? Because they are super light and tender and impossibly fluffy. These pancakes are my definition of the perfect pancake. These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg whites replace the baking powder in the pancakes and create an incredibly fluffy texture.
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