Q: Can I substitute another oil for sunflower oil in the pancake batter?
A: Yes, you can use any neutral-flavored oil.
Q: What is the purpose of vinegar in the recipe?
A: Vinegar helps to stabilize the egg whites and add fluffiness to the pancakes.
Q: How do I know when to flip the pancakes?
A: Flip the pancakes when you see bubbles forming on the surface.
Fluffy Pancakes Without Baking Powder
Notes
Ingredients:
- Milk: 116g
- Sunflower Oil: 15g
- Salt: 1g
- Low-Gluten Flour: 80g
- Eggs: 2
- Granulated Sugar: 35g
- White Vinegar: 2g
- Raspberries (for decoration)
- Blueberries (for decoration)
- Confectioner's Sugar (for decoration)
- Mix milk, sunflower oil, and salt until well combined.
- Sift in the low-gluten flour and mix until no dry flour remains.
- Separate the egg yolks and whites. Add the yolks directly to the batter and mix well. Place the whites in a separate clean, dry bowl.
- Add white vinegar and a portion of the sugar to the egg whites. Beat until soft peaks form, then add the remaining sugar and continue to beat until stiff peaks form.
- Fold 1/3 of the egg white mixture into the batter until evenly mixed.
- Gently fold the batter back into the remaining egg white mixture until just combined.
- Preheat a pancake griddle and pour about 8 cm diameter dollops of batter onto it.
- Flip the pancakes when bubbles form on the surface.
- Cook for about another minute, then remove and stack the pancakes.
- Decorate with raspberries, blueberries, and confectioner's sugar.
- Calories: Information not available
- Carbohydrates: Information not available
- Protein: Information not available
- Fat: Information not available
