Sunday, January 22, 2006

Light and Fluffy Pancakes

Mark Bittman, How to Cook Everything
Makes 4 servings
Time: 20 minutes

These are ethereal, clouds of egg made into cakes; they also develop a very nice crust. Add more sugar if you'd like them sweet.

1 cup milk
4 eggs, separated
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
1[1/2] teaspoons baking powder
Butter or canola or other neutral oil as needed

Preheat a griddle or large skillet over medium-low heat while you make the batter.
Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer until stiff but not dry.
Combine the dry ingredients and milk-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200[dg]F oven for up to 15 minutes.

Blueberry Pancakes [WD]: Blueberries, about 1 cup, should be the last ingredient you add. If they are fresh, pick them over and wash and drain them well before adding. If they are frozen, add them without defrosting. Cook more slowly than you would other pancakes, because they have a tendency to burn.