Techniques

Building a Better Pancake

August 3, 2014

If you read my Facebook page you will know that weekends are celebrated with a big breakfast. This is when Pinterest Mom takes over and makes buttermilk pancakes, crepes or potato latkes from scratch. Pinterest Mom is my alter ego. She is clearly a Mom who crafts (I don’t), makes bento box lunches (madness!) and writes children’s novels on small Post-it Notes which stow away in lunch boxes (so sweet my teeth hurt). Most days I am working Mom and I make my kids eat the frozen pancakes from last Saturday in an attempt to keep the wonder alive.

I do believe that I have improved the gluten free buttermilk pancake with one simple addition- peaked egg whites. The challenge with GF pancakes is how heavy and gluey they feel. Xanthan gum, which is a wonderful additional to cakes and breads, makes the pancake seem a bit bloated. In an effort to increase protein to improve structure, I discovered peaked eggs whites. The buttermilk pancake recipe I use calls for two eggs. I combine the yolks in with my liquid and whip the egg whites with 2 tablespoons of sugar until they are stiff and glossy. These get folded in gently once the dry and liquid ingredients have been well incorporated and no lumps remain. The volume of the pancake batter increases substantially and they sit high in the pan while cooking.

Peaked egg whites help build a better pancake.

Fold two whipped egg whites into the batter. Lose the whisk for this step and fold gently.

Fold two whipped egg whites into the batter. Lose the whisk for this step and fold gently.

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2 Comments

  • Reply Peter August 3, 2014 at 2:58 pm

    Great photos!

    • Reply jocakern August 3, 2014 at 3:00 pm

      Taken from my highly recommended Nexus mobile phone. Thanks Peter!

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