I am sure that we all would love to learn how to make the lightest and fluffiest pancakes imaginable. The stuff of dreams I tell you. It is very frustrating to end up with flat, dense and chewy pancakes, I have been there many times. I felt like pulling out my hair each time, wondering what I was doing wrong.
Then I discovered the secret of egg whites that have been beaten to stiff peaks!! LIFE SAVER!! I have never looked back. They add a light and airy texture that is unbelievable, till you see it in your pancakes. The center rises to very beautiful peaks, domes.
I also discovered that adding melted butter gives my pancakes a moist and extra rich texture.
Tips on having the fluffiest pancakes:
- All your wet ingredients should be at room temperature to avoid having soggy pancakes
- Mix all the wet ingredients together before adding them to the dry ingredients to avoid overworking your batter. Overworking the batter results in the formation of gluten in the all purpose flour which leads to tough pancakes.
- Avoid having too much oil on your cooking pan or griddle to prevent uneven Browning and design formation on the surface of your pancakes.
- Folding in egg whites that have been beaten to stiff peaks adds a lightness and fluffiness that is unrivaled to your pancakes. Be gentle to avoid deflating the air from the egg whites.
- Do not pour too much batter on the pan because the exterior will brown too fast while the center remains uncooked.
- Cook pancakes on medium heat to prevent the exterior from cooking too fast or burning before the interior.
- once you flip over the pancakes avoid pressing down on them because this will push out the pockets of air resulting in a dense pancake.
- 2 Eggs
- 230ml Buttermilk
- 30g melted butter
- 10 ml sunflower oil
- 2 egg whites (beaten to stiff peaks)
- 1 tsp Vanilla essence
- 1 tsp Cinnamon
- 30g Granulated sugar
- 150g Self raising flour
- 1/4 tsp baking soda
- Pinch of salt
- Mix all the wet ingredients apart from the egg whites together and set aside.
- Sift all the dry ingredients together.
- Add the mixed wet ingredients to the wet ingredients all at once.
- Gently mix all the ingredients together until just combined to avoid overworking the batter.
- Fold in the egg whites being careful not to deflate the air pockets.
- Heat your pan or griddle on medium heat , apply some oil using a kitchen paper and the pour just enough batter to make a medium sized pancake.
- Cook the first side until you start seeing the edges begin to dry out and the bubbles in the center pop open and stay open.
- Flip the pancakes over and cook second side till it’s done to your liking.
- Serve while still warm with Kenyan masala chai tea.