Crazy as it may seem, I found my cupboards sans baking powder this past weekend. Not willing to give up my plan to make pancakes, I took a moment to think my regular recipe through. Baking powder acts as the leavening agent to make pancakes rise nice and fluffy. I figured I could mimic that effect if I just separated the eggs, beat my egg white until it formed stiff peaks, and gently folded it into the batter. It worked like a charm! So, if you find yourself short on baking powder, or just forgot to add it to your shopping list, all is not lost if you’re craving some fluffy, hot pancakes for breakfast.
Read more about my quick-fix pancakes here.
Fluffy Buttermilk Pancakes
makes 12 to 16
Marc from No Recipes knew my trick the moment he saw my pancake picture on Twitter. He commented that beaten egg whites are the only way he can get his pancakes this fluffy. With that in mind, I wanted to mention that all baking powders are not created equal. I’ve used many different brands in my years of recipe testing, but always come back to Rumford. I notice a big difference in the way my baked goods rise, compared to other brands. It really is worth seeking out.
1 large egg, separated
1 cup (8 ounces/225 ml) buttermilk, well shaken
2 tablespoons (1 ounce) butter, melted plus more to coat the griddle
1 cup (150 grams) all purpose flour
1 tablespoon (16 grams) granulated natural sugar
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) fine sea salt
Add the egg yolk, buttermilk and melted butter to a small bowl or measuring cup. Beat with a fork, until well mixed.
In a separate, small, clean bowl, use a handheld whisk to beat the egg white until stiff peaks form (this will take about 2 minutes, and is easier than you think!); set aside.
Add the flour, sugar, baking soda and salt to a medium bowl; use a dry whisk to stir until well blended. Pour the buttermilk mixture over the dry ingredients. Using a fork, stir just until the batter comes together, and there are no visible streaks of flour—it’s okay if there are a few lumps. Use a rubber spatula to gently fold in the egg whites. You’ll notice the batter increase in volume—the egg whites are adding an airy lightness to it.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Drop generous tablespoonfuls of batter into the pan. Cook 2 to 3 minutes, until the edges look set and air bubbles form on top. Flip and cook 1 to 2 more minutes until done. Serve hot, with preserves or pure maple syrup.