Light and Fluffy Pancakes

Page 201

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

This recipe involves beating egg whites separately, and then folding them into the yolk-flour-etc batter. The recipe states that the product is a cross between a pancake and a soufflé, and Mark Bittman was right. We learned that we didn't really care for a soufflé-like pancake. The instructions specify incomplete mixing in of the egg whites. Our first couple pans full had big streaks of egg whites, and this was not popular. We did a better job of folding them in for the rest of the batch. These were not so fluffy, and were considered either on par with, or only slightly better, than our usual Krusteaz Buttermilk Pancake Mix.

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