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I have discovered the secret to light/fluffy pancakes!

mels Jul 10, 2009 10:57 AM

Fold in a beaten egg white!

Perhaps this is old news for breakfast cooking pros but it was an epiphany for me. I have always made pancakes from scratch and they have always been decent but not AMAZING. This morning I used my standard recipe and folded in an additional egg white that had been beaten into soft peaks. Viola! The lightest most tender pancake I have ever made. I have discovered my secret weapon and wanted to pass the tip along.

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    Foodie in Friedberg RE: mels Jul 10, 2009 11:13 AM

    I have seen recipes for this, but never have the patience to take the extra step when in the mood for pancakes... but then my pancakes neve meet all my expectations, so I might just have to give this a try.

    3 Replies
    1. re: Foodie in Friedberg
      greygarious RE: Foodie in Friedberg Jul 10, 2009 03:32 PM

      I am too lazy to beat egg whites for pancake batter. Easier: use club soda or anything else carbonated. Easier yet, and generally good for any pancake/waffle batter: let it sit at room temp for at least 20 minutes before cooking. You want to see some bubbles. This is the leavening beginning to work. By the way, replacing half the milk with applesauce not only improves flavor but makes the pancakes more tender.

      1. re: greygarious
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        Foodie in Friedberg RE: greygarious Jul 10, 2009 05:41 PM

        Thanks for the tips. I might just have to give it a try tomorrow. (I'm really craving pancakes now!).

        1. re: greygarious
          mels RE: greygarious Jul 10, 2009 05:56 PM

          I have let the batter rest before but have never really noticed a huge difference in texture. The applesauce idea is interesting (as is the club soda but I never have it on hand). I am going to try that next time. The problem is I usually only make pancakes about once a month. I have a feeling I may be having them more often while I experiment!

      2. Sooeygun RE: mels Jul 10, 2009 12:23 PM

        I do that with my waffle batter. Separate the eggs and fold the whipped egg whites in a the end. I've never done it with my pancakes though, because I don't like fluffy pancakes. I'm strange, but I like them thinner and denser. But a great idea if you want them fluffy.

        1 Reply
        1. re: Sooeygun
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          sueatmo RE: Sooeygun Jul 10, 2009 07:15 PM

          Yes. For good waffles you use beaten egg whites folded in to the batter before baking. For pancakes, you should let the batter sit for a few minutes. I like an extra 5 or more before pouring onto the griddle.

        2. apple342 RE: mels Jul 10, 2009 08:24 PM

          Mels---thanks so much for this tip! Much appreciated. I had read a while back, that one of the best places that makes pancakes here in manhattan, added egg whites to the batter to make them fluffy. Glad to know it works and cant wait to try. Thanks again!

          1. amyzan RE: mels Jul 10, 2009 08:30 PM

            We have a two person household, so unless the dogs are eating, pancakes only require one egg. One egg white beats up pretty quickly with a whisk and wide bowl, so I've gotten into the habit of taking this extra step with any kind of panckaes. It makes all the difference, especially with heavier add ins or recipes with cottage cheese or ricotta, two of our fave weekend breakfasts. Egg whites also work wonders with whole grain batters, so you don't have to sacrifice texture for nutrition.

            3 Replies
            1. re: amyzan
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              Foodie in Friedberg RE: amyzan Jul 11, 2009 07:33 AM

              I blamed the whole wheat flour for my dense pancakes (and I only use 1/4 wheat flour), but this morning they turned out much lighter after letting the batter sit for about 15 minutes.

              1. re: Foodie in Friedberg
                amyzan RE: Foodie in Friedberg Jul 11, 2009 08:57 AM

                Yeah, the ww flour takes longer absorb liquids. That's another key step. I've heard oj helps increase the absorption, but haven't used that one b/c of citrus allergy.

                1. re: amyzan
                  choctastic RE: amyzan Jul 11, 2009 02:14 PM

                  I always let it sit for about 10-15 minutes because I use 1/2 whole wheat pastry flour and 1/2 oat flour. The flours soak up the liquid so I get very nice, thick, fluffy pancakes every time, but I'll have to try the whipped egg white thing too!

            2. eLizard RE: mels Jul 11, 2009 05:55 AM

              I've made souffled waffles but never pancakes. the waffles are fabulous, btw.

              1. Siobhan RE: mels Jul 11, 2009 05:17 PM

                Here is a recipe, using this technique, that has been a success.

                http://www.epicurious.com/recipes/foo...

                1. tcamp RE: mels Jul 17, 2009 09:29 AM

                  My crazy aunt's 3rd ex-husband, an even crazier mexican charter fishing boat captain, made his pancakes with vodka and let the batter rest overnight. Extremely fluffy and delicious pancakes.

                  1. scubadoo97 RE: mels Jul 17, 2009 10:11 PM

                    I caught an episode of Flay's pancake throwdown and the pro and Flay both used this technique of the folded egg whites.

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