Fluffy pancakes with whipped egg whites
Delicious homemade pancakes from my grandmother's recipe! She's the one who taught me to make them, and it's been passed down in our family for generations. I've tried plenty of other pancake recipes over the years, but the taste from my childhood will always be my favorite.
Cooking method
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Step 1:
Gather all your ingredients. For these pancakes, use all-purpose flour, large eggs, whole or reduced-fat milk, and the rest of the ingredients from the list.
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Step 2:
Grab two large mixing bowls. Separate the eggs, putting the whites in one bowl and the yolks in the other. Chill the bowl of whites in the refrigerator — cold whites whip up better. Set the yolks aside to work with now.
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Step 3:
Add the sugar and salt to the yolks and mash them together with a wooden spoon until smooth.
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Step 4:
Pour in the milk and sift in most of the flour. Don't add all the flour at once — you may not need every bit of it. The exact amount depends on the size of your eggs, the fat content of the milk, and the flour itself. Beat everything with a mixer. If the batter seems too thin, add more flour and beat again.
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Step 5:
Put the butter in a small saucepan and melt it over low heat. Don't let it come to a boil.
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Step 6:
Pour the melted butter into the batter, add the baking soda dissolved in the vinegar, and beat everything once more with the mixer.
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Step 7:
Take the chilled whites out of the refrigerator and beat them into stiff peaks. The whipped whites should hold their shape well.
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Step 8:
Gently transfer the fluffy whites into the batter and fold them in with a spatula, working from the bottom up so you don't deflate them.
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Step 9:
Heat a skillet and brush it with butter. Ladle the batter onto the hot skillet and swirl the pan to spread it evenly across the bottom. Once the pancake is set on the first side, flip it and cook the other side until nicely golden. Continue with the rest of the batter the same way, though you won't need to butter the pan again.
- If needed, adjust the batter's consistency by adding a little more milk or a bit more sifted flour. Go by the thickness of pancake you like and how easily you can flip it.
- Stir the batter with the ladle before each pancake, since the light whipped whites float to the top while the thinner batter settles at the bottom.
- This amount of batter made 24 large pancakes for me, using a 11-inch (28 cm) skillet.
- Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
- Unless a recipe says otherwise, assume the vinegar is standard 5% distilled white vinegar.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
