Pancakes Without Baking Soda or Baking Powder

Cooking method

1. Step 1:

   

   Gather everything you need to make these baking-powder-free pancakes. Take the ingredients out ahead of time so they come to room temperature. Use a neutral, odorless oil and all-purpose flour.

2. Step 2:

   

   Separate the eggs into yolks and whites. Do this carefully — even a drop of yolk in the whites will keep them from whipping up properly.

3. Step 3:

   

   Sift the flour well through a fine sieve. This aerates it and makes for a lighter batter.

4. Step 4:

   

   With a mixer, beat the yolks and sugar until pale and thick.

5. Step 5:

   

   Warm the milk slightly and pour it into the beaten yolks.

6. Step 6:

   

   Whisk everything together lightly until frothy. Add the oil and stir to combine.

7. Step 7:

   

   Add the sifted flour — sifting it a second time straight into the bowl is fine.

8. Step 8:

   

   Stir the flour into the batter with a spoon first, then beat with the mixer until no lumps remain. The batter should be smooth and pourable.

9. Step 9:

   

   Rinse the mixer beaters well and dry them thoroughly. In a deep bowl, beat the egg whites — start on low speed until soft peaks form, then gradually increase the speed. Add the salt as you go; it helps stabilize the foam. Beat to stiff, firm peaks. When properly whipped, the whites won't budge even if you turn the bowl upside down.

10. Step 10:

    

    Add the whites to the batter. Using a spatula, gently fold them in with a top-to-bottom motion so you don't knock out the air.

11. Step 11:

    

    The batter turns out fluffy, almost like a sponge cake. Cook it right away so the whites don't deflate and the batter keeps its lift.

12. Step 12:

    

    Use a nonstick skillet with a thick, smooth bottom. Cook the pancakes in a dry pan — no oil needed. Pour batter onto the hot pan to form a round pancake and cook over medium heat. When bubbles appear on the surface, the underside is set and it's ready to flip.

13. Step 13:

    

    Flip the pancake and cook the other side until golden. If your pan is big enough, cook a few at once to speed things along. They cook quickly — about a minute per side.

14. Step 14:

    

    Stack the finished pancakes in a pile on a plate.

15. Step 15:

    

    Serve with any sweet sauce, jam, or sweetened condensed milk. Enjoy!