This morning I decided I wanted pancakes but we didn’t have buttermilk for my usual recipe. So I read a few recipes and remembered another recipe that called for egg whites. What I came up with was DELICIOUS and and made from what I had on hand. Here’s the recipe so I don’t forget what I did and so you can enjoy:
- 1 cup All Purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1 tsp kosher salt (or 1/2 tsp regular salt)
- 2 egg whites
- 1 egg yolk, lightly whisked
- 2 1/2 teaspoons walnut oil
- 2 tablespoons melted butter (unsalted)
- 1 cup unsweetened almond milk
- 1 tsp (or so) lemon zest
Sift the dry ingredients into a large bowl
Separate the eggs and beat the egg whites to soft peaks.
Lightly whisk the yolk with a fork, add the oil, butter, lemon zest, and almond milk and combine. It turned out one of my eggs was a double yolker so I think you could safely use two egg yolks. I’m sure any kind of oil would work, but I used walnut. If you use sweetened almond milk, you might want to cut down on the sugar.
Make a well in the dry ingredients and pour in the liquid. Combine until mostly smooth. Fold in the egg whites and don’t over stir at this point, just until everything is combined.
Cook your pancakes at whatever size you like. I used a buttered griddle at medium heat and a cup of batter for each pancake.
Tags: Pancakes