Thursday, October 8, 2009
It's been a long time since the last pancakes. I don't even recall ever posting any pancake recipe here. The reason is classical: I had never been able to make good-looking ones. My pancakes are always unattractively flat. Who knew that whipping egg whites separately could give much better results? Okaay, maybe it's just me who doesn't know such a basic thing.. But at least I now do.
120 gr whole-wheat flour
15 gr brown sugar
1/2 tsp baking soda
1/4 tsp salt
200 ml buttermilk
30 gr applesauce
2 egg whites
butter, to grease
1. Mix dry ingredients in a bowl. In another bowl, combine buttermilk and applesauce.
2. Make a hole in the center of dry ingredients and fold in buttermilk mixture. Mix until almost combined.
3. Whisk egg whites until stiff and fold into batter. Mix until just combined.
4. Preheat griddle or frying pan. Grease with butter and cook pancakes in batches, greasing pan in between. As with any other batter featuring whipped whites, this batter shouldn't stand too long - use a big frying pan to ensure you can cook multiple pancakes in a batch.