Realizing that you have run out of baking powder on Sunday morning, when you want to prepare pancakes in peace, is undoubtedly unnerving. The baking powder has the function of making the dough grow, allowing you to obtain soft and light pancakes. Fortunately, it is easy to replace it in several ways so that the consistency of the pancakes is still soft. You can whip the egg whites until stiff, mix baking soda and lemon juice, or beat the batter.
Ingrediants
Snow whipped egg whites
- 2 cups (280g) of all-purpose flour
- 1 1/2 teaspoons (10 g) of baking soda
- ½ teaspoon (2 g) of salt
- 1 tablespoon (15 g) of sugar
- 3 large eggs (at room temperature)
- 2 cups (500 ml) of milk
- A couple of drops of vanilla extract (optional)
- 20 ml of melted butter
Doses for 2-3 servings
Sodium Bicarbonate and Lemon Juice
- 1 1/2 cups (210 g) of flour
- 2 teaspoons (15 g) of baking soda
- 1 teaspoon (7 g) of salt
- 2 cups (500 ml) of milk
- 2 eggs
- 20 ml of lemon juice
Doses for 4 servings
Whipped Dough
- 1 egg
- 1 cup (140 g) of cake flour
- 60 ml of milk
- 1 tablespoon (15 g) of sugar
- 15 ml of melted butter
- 1 teaspoon (5 ml) of vanilla extract
- 1 pinch of salt
Doses for 1-2 servings
Steps
Method 1 of 4: Using Snow Whipped Egg Whites
Step 1. Take three eggs at room temperature, then separate the yolks and whites into two different bowls
To separate the egg white from the yolk, beat the side of the egg on a flat surface to crack the shell apart slightly. Open the egg over a bowl keeping the yolk inside one of the two halves. Pass the yolk carefully between one half of the shell and, in the meantime, let the egg white flow into the bowl. After you have poured the entire egg white into one of the two bowls, pour the yolk into the other.
- Leave the eggs on the kitchen counter for about an hour to reach room temperature.
- Don't have time to bring them to room temperature? Put them in a bowl of warm water for 2-5 minutes.
Step 2. In a large bowl, mix the flour, baking soda, salt, and egg yolks
Pour two cups (280 grams) of all-purpose flour, one and a half teaspoons (10 grams) of baking soda, half a teaspoon (2 grams) of salt and the egg yolks into the bowl. Beat the ingredients until you get a smooth blend.
If you've decided to use vanilla extract, you can add a couple of drops right now
Step 3. Beat the egg whites with an electric hand mixer, then add the sugar and butter
Start by beating the egg whites with an electric mixer set on medium speed. As you beat them, gradually add one tablespoon (15 grams) of sugar and 20 milliliters of melted butter. Mount them to snow.
- Dip the whisk into the bowl and lift it up. If foam forms on the whisk, remove it and try turning the bowl upside down. If the dough sticks to the bowl, it has been whipped well. Whipped egg whites have a thick, heavy consistency. They also form a sort of mound inside the bowl.
- If you haven't achieved a full-bodied consistency, continue whisking on medium speed until the mixture thickens.
- To make the melted butter, place it in a microwave-safe bowl and heat it for 10 seconds at a time until it melts.
Step 4. Gradually add the egg whites to the flour and blend the dough
To start, stir in ¼ of the egg whites. Then, add half of the remaining egg whites and mix them with the dough before incorporating the last part. Mix them well using a rubber spatula.
- To incorporate the egg whites, collect the dough in the bottom of the bowl with the help of the spatula, then fold it over the egg whites. You should perform a movement similar to what you do when you bend something.
- This method takes some time to mix the dough and egg whites. In any case, avoid mixing. Continue using the method explained above until you get a very homogeneous dough.
- If you stir the dough it will deflate, flattening the pancakes.
- There should be no white streaks left in the dough.
Method 2 of 4: Using Sodium Bicarbonate and Lemon Juice
Step 1. In a medium-sized bowl, mix the flour, baking soda, and salt
Combine one and a half cups (210 grams) of flour, 2 teaspoons (15 grams) of baking soda, and one teaspoon (seven grams) of salt. Make sure you mix the ingredients well before continuing.
Step 2. Mix the milk, eggs, and lemon juice in a separate bowl
You can use a fork to mix 2 cups (500 milliliters) of milk, 2 eggs and 20 milliliters of lemon juice. Use a clean bowl and don't mix them with dry ingredients for now.
The milk may start to clot when the lemon juice is added
Step 3. Mix the wet and dry ingredients
Pour the wet ingredients into the bowl containing the dry ingredients and beat them evenly with a whisk. The dough should remain free of lumps.
If the dough is too thick you can add a tablespoon (15 milliliters) of milk to dilute it
Method 3 of 4: Whisk the dough
Step 1. Beat the eggs, sugar and salt in a medium sized bowl
Mix an egg, a tablespoon (15 grams) of sugar and a pinch of salt using an electric mixer. Make sure you mix the ingredients well for 30-60 seconds. Set the hand mixer to medium speed.
Whipping these ingredients together will create air in the dough, making the pancakes softer
Step 2. Incorporate the vanilla extract and milk into the mixture
Add a teaspoon (5 milliliters) of vanilla extract and 60 milliliters of milk. Beat them well with the other ingredients for about 30 seconds.
Step 3. Sift the flour into a small bowl and beat it with the other ingredients
Before incorporating a cup (140 grams) of flour you need to sift it into a separate bowl. Then gradually add it to the other ingredients by beating the dough at a minimum speed.
- Sifting the flour before incorporating it helps eliminate lumps.
- Pour the flour into a sieve and swirl it gently until it is completely filtered into the bowl.
- Don't have a sieve? You can use a fine mesh strainer.
Step 4. Pour the melted butter into the bowl and incorporate it into the dough
Pour 15 milliliters of melted butter over the other ingredients and mix it with the rest of the dough using a spatula. To start, collect the dough from the bottom of the bowl with the spatula and fold it back on itself. Repeat this process several times until you get a smooth dough.
If the dough is too thick, add one tablespoon (15 milliliters) of milk at a time until you get the desired consistency. In this case, consider that a thicker dough will help you to get fluffier pancakes
Method 4 of 4: Bake the Pancakes
Step 1. Heat and grease the griddle or pancake pan
Grease the cooking surface with non-stick cooking spray. Set the heat or griddle to medium temperature and let it heat for about 5 minutes.
A pancake griddle or pan can be used for this method
Step 2. Pour 60-80 milliliters of dough onto the cooking surface
Don't use too much, as it will rise and expand when it begins to cook. Spread it out with the back of a spoon until you get a circle. Make sure you leave about an inch and a half between each pancake.
The circles should be approximately 15 centimeters in diameter
Step 3. Turn the pancake once it is lightly browned on the bottom
Before turning it over, wait for bubbles to start forming and then bursting in the dough. This should take about 1-2 minutes. Cook the pancake on the other side until it is lightly browned, then remove it from the cooking surface and serve.
Step 4. If you are not going to serve it immediately, keep it warm in the oven at 90 ° C
Do not leave the pancakes in the oven for more than 30 minutes or they will dry out.
