Easy Cooking! pt. 2 - Lemon Pancakes

This recipe is more about the virtues of eggs in baking than pancakes (see my sponge cake recipe on my other blog).

Beating Egg Whites

When beaten, egg whites will create foam. The beating process unfolds the proteins, which then reform bonds around the incorporated air. Bakers love to beat them them until they create stiff peaks and sometimes recipes call for acids, such as cream of tartar, to stabilize the foam and prevent it from liquefying again. If you don't have cream of tartar, it you can sometimes substitute with vinegar or lemon juice.

Here are some tips on how to beat egg whites:

1. They must be at room temperature. Eggs can actually be left out in room temperature for upto four days. While I wouldn't recommend pushing it to that limit, it's fine to leave them out for the day. The older the eggs, the better the foam as well.

2. You absolutely cannot have any yolk, shells, oils, or any kind of grease touching the whites. Eggs are easier to separate when cold so if you have trouble, separate first, then leave egg whites out for about 30 minutes to an hour. Also, use stainless steel bowls and attachments. Plastics will have traces of grease that will have you beating for hours wondering when your eggs will foam.

3. A pinch of salt will help firm up the proteins

4. Use the whisk attachment on a hand mixer to get maximum air incorporation. Or mix by hand with the long whisk.

5. If the recipe calls for cream of tartar, add it midway.

6. Stop whisking as soon as stiff peaks form (will not droop). Overwhisking will cause whites to liquefy again.

7. Use whites gently and immediately.

Stiff peaks

Folding in Egg Whites

Folding egg whites into batter is what gives cakes, meringues, and pancakes their loft and fluff, or what I like to call super fun happiness! This video is a great tutorial on how to fold in egg whites, as well as a demonstration of how the steam from within the egg whites rises during cooking!

http://link.brightcove.com/services/player/bcpid271521142?bctid=1711778260

In a bowl whisk together until very smooth:

2 cups sifted flour (sift first, then spoon into measuring cup and level)

zest and juice of 1 lemon

1 tsp salt

1 tbsp baking powder

1/4 tsp baking soda

1/3 cup vegetable oil

2 cups milk

2 egg yolks (save whites)

In a separate bowl, beat egg whites, then fold into batter as instructed by the video. Butter your frying pan, ladle your batter, watch the cake rise, and then flip. Serve immediately!