Pancake without baking soda and baking powder
Cooking time40 min
Bake fluffy pancakes without baking powder. Making pancakes, or American pancakes will lush, if you add in the dough, whipped in a solid foam proteins. Air protein structure copes well with the role of baking powder and the pancakes turn out porous and soft.
Serve the pancakes you can also with sour cream, any syrup, add berries, soft fruit, nuts.
The pancakes turned out surprisingly fluffy and porous inside. The main thing is to whisk the egg whites until the dough is airy, then the pancakes will turn out good without the addition of disintegrating supplements.
Be prepared for the fact that the flour may require more or less than indicated in the recipe. Focuses not on the amount of flour, and desired dough consistency.
Prepare the necessary ingredients for cooking pancakes without baking soda and baking powder. Do it in advance, so the products were at room temperature. Take vegetable oil without smell. Flour use flour.
Divide the eggs into yolks and whites. Do this very carefully so the whites did not get even a drop of yolk, otherwise properly beat egg whites will not work.
Flour well sift through a fine sieve. This will enrich flour with oxygen, and the dough will be more lush.
With a mixer beat the egg yolks with the sugar until light and dense mass.
Gently reheat the milk, add to whipped the egg yolks.
Lightly blend everything until frothy. Add vegetable oil, stir.
Add sieved flour, you can do it again through a sieve.
Stir the flour into the dough first with a spoon and then beat with a mixer until no lumps of flour. The batter should be homogeneous, fluid.
The beaters of the mixer rinse well, dry thoroughly. In a fairly deep container, whip the whites. First beat on low speed until soft peaks form, then gradually increase the speed. In the process of beating add salt to the proteins, it will make the protein foam more stable. Whip the egg whites until tight, hard peaks. Correctly beaten egg whites into the inverted containers need to be fixed.
Put in dough proteins. With a spatula gently fold in the whites into the batter movements down so as not to violate their air structure.
The dough turns fluffy, like a biscuit. After cooking, bake the dough immediately so the squirrels do not have time to settle and the batter has not lost its splendor.
Baking pancakes use a non-stick pan and a thick smooth bottom. Pancake cooked on a dry pan. On a heated pan pour the dough, forming a round pancake. Bake pancake over medium heat. When the surface will appear bubbles, it means the bottom of the pancake is cooked and it can turn.
Flip the pancake and bake the other side until it will turn brown. If the size of the pan allows you to bake several pancakes that will speed up the process. Pancakes are baked quickly, about one minute on each side.
Ready pancakes put on a plate slide.
Serve the pancakes with any sweet sauces, jam, condensed milk. Bon appetit!