On the last day of my mom’s visit to Toronto, we were finally home for a real breakfast. No brunch at my mother-in-laws, no high tea at noon making us want to keep breakfast light. We still didn’t have a ton of time, unfortunately, as she had to be at her flight stupid early due to the latest round of flight scares on Christmas Day. So I turned to my favourite cookbook of late for some pancakes.
I was immediately drawn to Light and Fluffy Pancake recipe, and was intrigued by the many variations Bittman suggested. A great recipe and an awesome variation. I can definitely say these are the fluffiest pancakes I’ve ever made. The whipped egg white gives it a really nice height, though it does mean you have to be pretty careful that the griddle isn’t too hot so that it doesn’t stay soggy inside. I was pleased that most of them cooked just right. A lovely not-too-heavy breakfast to see my mom off.
I give you Light and Fluffy PoppySeed Pancakes:
You’ll need three bowls for this recipe, but don’t worry – it’s worth it. I like to use three nesting bowls.
- 1 cup milk
- 4 eggs, separated carefully
- 1 cup all-purpose flour
- Dash of salt
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 2 tablespoons poppyseeds
- Butter or neutral oil like grapeseed or corn (for the griddle)
- Heat the griddle over medium-low heat while you make the batter.
- Smallest Bowl: Mix the flour, salt, sugar, and baking soda.
- Medium Bowl: Beat milk and egg yolks together with the lemon juice, zest, and poppyseeds.
- Largest Bowl: Beat the egg whites with a wire whisk or electric mixer until fairly stiff (you’re not making meringues here so don’t go crazy if you use an electric mixer – just get them nice and fluffy so that it begins to hold it’s shape and is nice and foamy)
- Combine the dry ingredients with the milk-yolk mixture, stirring to blend. Gently fold the egg whites in -they shouldn’t be mixed in too much (as Bittman says, “they should remain somewhat distinct in the batter”).
- Add about 1 teaspoon of butter or oil to your griddle, and start grilling – about 2 tablespoons or 1/8 cup of batter at a time. It should take 3-5 minutes per side.
PS: If you want “plain” pancakes instead? Just omit the lemon and poppyseed. Use 1.5 teaspoons of baking powder in place of the baking soda.