Thursday, April 11, 2013

Airy Almond / Wheat Flour Pancakes

There are just a couple of tricks to these pancakes. 1. You must whip the egg whites till they are stiff, and 2. whatever you do... do not, DO NOT mix the wet and dry ingredients together until you have stiff egg whites and a pan or griddle hot and ready to cook the pancakes.
3. Don't substitute regular milk for the buttermilk.

This recipe made 3 pancakes, perfect for one but easily doubles, triples or quadruples!

1 Egg yoke
1 c Buttermilk
1 Tbs Oil, Vegetable or Canola
1/4 tsp. Vanilla Extract

1 Egg White, whipped till very stiff

Dry Ingredients:
1/4 c. + 2 Tbs Wheat Flour
1/4 c. + 2 Tbs Almond Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt 

Heat a non-stick pan or griddle to medium heat.

With an electric mixer whip the egg white till very stiff. (I don't recommend doing this by hand, ever seen the Top Chef challenge?)

In one bowl mix the egg yoke, buttermilk, oil and vanilla.

In another bowl mix all the dry ingredients.

Make sure your egg whites are whipped and your pan is ready before mixing the wet ingredients with the dry ingredients. There is a chemical reaction between the wet and dry ingredients that make these light and airy.

Next fold in the egg whites. You will still see specks of white, that's okay.

I always use non-stick spray just as a precaution on my pan. Pour 1/3 of the batter on your pan, cook for 2-4 minutes until you see bubbles. Flip and cook for another 2-3 minutes on the other side.