In the Southern states, the announcement of a snowstorm sends crowds to grocery stores stocking their fridge with milk and eggs. The following week, the snow is melting, the roads are increasingly accessible and the sidewalks are being de-iced. From a non-cook’s perspective of looking at a fridge full of milk and eggs, these pancakes will look as if they were whipped from thin air. This whipped eggy batter produces ethereal, airy pancakes that will melt in your mouth. Serve these with caramelized apples and toasted walnuts. Enjoy!
- 1/2 cup ap, unbleached white flour
- 1/2 cup whole wheat flour
- A dash sea salt
- 1 tbsp. coconut sugar
- 1-1/2 tsp. baking powder
- 1 cup organic full-fat dairy or nut milk
- 1 tsp. vanilla extract
- 4 eggs, separated
- 1 tbsp. olive oil or cool and melted butter; more for the pan or griddle
- Preheat oven to 200° F and line baking sheet with paper towels.
- Lightly toss both flours, sea salt, coconut sugar and baking powder together in a large bowl. Set aside.
- In a separate medium bowl, whisk milk, vanilla extract and egg yolks together. Make the pancake batter by stirring in the liquids—without the egg whites—into the dry ingredients until just incorporated (stop when batter is just mixed, with medium-sized chunks of flour). Set aside.
- Whip egg whites with an electric mixer until softly stiff.
- Preheat a large skillet or griddle over medium-high heat.
- Gently fold in whipped egg whites into the batter. Do not overmix, for the egg whites should be visible in the batter with tiny lumps of flour.
- Add about 1 tbsp. butter or olive oil to the hot skillet. When the butter has melted or the olive oil is warm (with tiny bubbles quickly float to the surface), ladle a quarter to a third a cup of pancake batter onto the griddle/skillet. Depending on the size of the griddle/skillet, add another quarter or half cup of batter. Ideally, cook two to five pancakes at the same time.
- After two to four minutes or when the pancakes are brown on the bottom (bubbles will appear on the surface to indicate the bottom is browning), flip over and cook until the other side is golden brown.
- Place pancakes in the oven and continue cooking the rest of the pancake batter.
- Serve with maple syrup, caramelized pears or apples, or fresh fruit.
As a healthier option, try topping pancakes with Greek yogurt and fresh fruit. Drizzle with honey and garnish with cinnamon and nutmeg.
3 thoughts on “Pancakes Whipped from Thin Air”
Hi, Olivia! It serves about 3 to 4 people.
how many pancakes does this recipe make?
My day would turn just great if I start with these pancakes. Looks great!
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