Thursday, May 6, 2010

Light & Fluffy Pancakes

So glad to be back in the swing of things and cooking something for this week's I Heart Cooking Clubs - a breakfast recipe by Bittman. As I looked through the breakfast recipes in How to Cook Everything, nothing really jumped out at me, so pancakes it was.

Of course I couldn't just make pancakes. No... I had to get all healthy and try buckwheat pancakes. (There is a substitution note included with the recipe.) Not sure what bee flew up my bonnet at that moment, but it wasn't a good one. Pancakes aren't meant to be health food. The flavor was much too earthy for breakfast pancakes with syrup on top.

The texture was good, and I think if I had used white flour (or maybe half white/half wheat) they would have been fabulous. The addition of the fluffy egg whites makes them delish. So, all in all, I think this is a good pancake recipe - provided you enjoy your pancakes and don't try to get all health-nut-crazy with them.

Light and Fluffy Pancakes
Adapted from How to Cook Everything by Mark Bittman

1 cup milk (1 1/4 cup for buckwheat flour)
4 eggs, separated
1 cup all-purpose flour (or buckwheat)
dash salt
1 Tbsp sugar (2 Tbsp sugar if using buckwheat - although it doesn't help that much.)
1 1/2 tsp baking powder
Butter for skillet

Preheat a griddle/skillet over medium-low heat while assembling the pancake batter.

Beat together the milk and the egg yolks. In a separate bowl, mix the dry ingredients. In a 3rd bowl, beat the egg whites with a whisk or electric mixer until stiff, but not dry.

Combine the dry ingredients with the milk/yolk mixture, stirring to blend. Gently fold in the beaten egg whites - they should remain somewhat distinct in the batter.

Add roughly 1 tsp of butter to the skillet, and when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom (3-5 min), then turn and cook until the second side is borwn. These may be kept warm in a 200 degree oven for up to 15 minutes.

I took a picture, only to realize my memory card wasn't in my camera. They weren't really pretty pancakes anyway due to the buckwheat.


Debinhawaii said...

Bummer that it didn't turn out like you wanted. I like my pancakes in the middle--half healthy lol! ;-)

Kim said...

Sorry to hear that they didn't work out as well as you had wanted. I've never worked with buckwheat flour before and would be curious myself. The method of folding in whipped egg whites sounds like a good one though:D

Couscous & Consciousness said...

Shame your pancakes didn't work out quite the way you expected, but at least you made SOMETHING, which is more than can be said for me - oh well, hopefully this week.

I'm curious about trying buckwheat too, and am keen to try making buckwheat pasta, though I understand it is a little tricky to work with.