A pancake is a flat cake commonly cooked using a flat pan or griddle and is made from basic ingredients such as flour, eggs and milk. It is usually topped with butter and drizzled with a nice amount of sweet syrup. There are different versions and flavors of pancakes all over the world depending on the preference of a certain region. It was surprisingly known to be of Greek and Roman origin. Pancakes are often served as breakfast and is very popular in the European and American countries.
A lot of people like their pancakes fluffy because it is soft to the palate and looks more appealing to the eyes. There has been a fluffy pancake craze when the Japanese soufflé pancakes got hits it spotlight. Fluffy pancakes are made with the use of the leavening action of baking powder. But another magic trick to make fluffy pancakes without baking powder is to make use of the egg whites. By beating the egg whites until stiff peaks before incorporating into the pancake batter, the air bubbles from the egg whites are trapped within the batter, making the resulting pancakes airy and fluffy. This is the same technique used in the soufflé pancakes from Japan.
PANCAKES WITHOUT BAKING POWDER
I was eating different versions of pancakes since I was a child. Since my mom is working, I never had a homemade pancake before. My idea of pancakes is the one sold by the pancake vendors who roam around our community. It was a very flat and thin pancake with some margarine spread on top and is sprinkled with some sugar. I am genuinely happy with that pancake already until I was introduced with pancake mixes which are available at the groceries. It usually requires only water to prepare the batter.
By the time I was allowed to use our stove, pancakes using pancake mixes were one of the foods I immediately think about cooking. I was having problems on flipping the pancakes at first since I was a starter but eventually got it right with practice. I was very proud with my homemade pancakes as I stack them like a high tower and pour the free syrup from a small packet which goes with the pancake mix.
After sometime, my concept on homemade pancakes changed when I learned about making pancakes from scratch. I had several attempts before I got the perfect ratio. I usually use the process using baking powder. But when I knew about the souffle pancakes from Japan and using the egg whites to make my pancakes fluffy, I used that technique often since baking powder is not always available on our food counter. Also, reduced ingredients means lesser food cost. I achieved the same fluffy pancakes I like.
HOW TO MAKE PANCAKES WITHOUT BAKING POWDER
Baking powder has been used for decades in cooking pancakes and has been attributed to the fluffiness of those pancakes. This recipe will teach you how to still make a fluffy pancakes without baking powder without any other special ingredient. All you need are the basic ingredients of a pancake and you’re ready to go.
To start with the pancakes, make the pancake batter just how it was regularly made. Mix the flour, sugar, salt and milk in a large mixing bowl. It is always advisable to sift the dry ingredients to give the resulting pastry a smoother texture. Add some vanilla extract for extra flavor. Mix the pancake batter well until it is smooth and make sure that it has no lumps.
A regular pancake has eggs in it. The use of eggs in this recipe will be modified. Crack the eggs and separate the egg whites from the egg yolks. Add the egg yolks to the pancake batter and then mix until well-blended. On a separate mixing bowl, beat the egg whites until it reaches stiff peaks. You may use a wire whisk but it would take you about 5 minutes of vigorous manual beating. It is advisable to use a hand mixer if available.
To check if the beaten egg whites had already reached stiff peaks, flip the bowl over. If the egg whites do not fall, then it already achieved stiff peaks. In a regular pancake, baking powder is used as the leavening agent for a pancake to rise. You can easily achieve your thick and fluffy pancakes with the rising action of baking powder. With the absence of baking powder in this type of pancakes, the trapped air bubbles which were formed during the whipping of the egg whites will be used to make the resulting pancakes fluffy. When the egg whites are ready, gradually add the whites to the pancake batter. Cut and fold the egg whites gently until the mixture is well-blended. Do this until the all the egg whites are incorporated into the pancake batter.
Cook the pancake the traditional way. Heat a flat pan and grease with some oil for the pancake not to stick. Do not over grease as the excess oil may fry your pancake. Pour some of the pancake batter gently. Cook the pancake and wait until bubbles form on the top. Do not flip until there are bubbles. Those bubbles mean that the bottom side of the pancake is cooked and thus, you can flip to the other side. Repeat this process until all pancakes are cooked. Transfer the pancakes in a serving plate. Pancakes are usually enjoyed with a small cube of butter on top and some syrup. Serve your fluffy pancakes hot and enjoy!
You could also try experimenting with different toppings like whipped cream, fruits, jam and chocolate sauce. You could also put flavors on the cake batter and make chocolate pancakes, matcha pancakes, strawberry pancakes and many more.
How to Make Pancakes without Baking Powder
1 cup all-purpose flour
3 tablespoons white sugar
1/4 teaspoon salt
1 cup milk (fresh milk or evaporated milk)
1/2 teaspoon vanilla extract (optional)
oil for greasing
- Recommended Toppings:
- For the pancake batter, add the all-purpose flour, white sugar, salt in a large mixing bowl. Mix well using a wire whisk.
- On the same bowl, add the milk and the vanilla extract. Mix until smooth and well-blended. Set the mixture aside.
- Grab two eggs and separate the egg whites from the egg yolks. Place the egg yolks in the pancake batter and put the egg whites in a separate bowl.
- Mix the egg yolks with the pancake batter.
- Beat the egg whites using a hand mixer until you reach stiff peaks.
- Gradually add the stiff egg whites into the pancake batter and fold gently. Mix until smooth and well-blended.
- Heat a pan under low heat. Grease the pan with some oil or butter.
- Pour some pancake batter into the pan gently to form a circle. Cook the pancake until bubbles form on the top. Flip the pancake to cook the other side.
- Transfer the pancakes in a serving plate. Top with butter and enjoy with your favourite syrup.