Is there anything better than juicy, fluffy pancakes that just melt in your mouth? Probably not. How to bake soft pancakes?
If you want to improve your pancakes to perfection, there is a trick you must try! The trick to soft pancakes is separation of whites and yolks and then recombining these two ingredients.
This technique is the key to the softest, fluffiest and most delicious pancakes, that you have ever tried.
Why separate egg whites and yolks?
Separating egg whites and yolks is key in the preparation of many dishes, not just pancakes. However, in the case of pancakes, this is especially important due to the chemical properties of eggs. The egg whites contain a lot of protein, while the yolks contain fats and emulsifiers. When these two components are separated, it is easier to achieve certain textural results - soft pancakes.
When we whip egg whites, air bubbles are trapped in them, which increases the volume and fluffiness of the dish. This is crucial when making pancakes, as we want them to be soft and fluffy.
Yolks and add a rich taste and juiciness to the dish. Incorporating egg yolks into the pancake batter will add an extra creamy texture and flavor. By separating the whites and yolks and then combining them, we achieve the best of both worlds: the fluffiness of the whites and the richness of the yolks.
Tips for baking pancakes
- Use it fresh eggs.
- Make sure that all the bowls you use to beat the egg whites are clean and dry, as even a small amount of fat can prevent the egg whites from whipping properly.
- Dough for pancakes, it should not be completely smooth; small lumpy particles are perfectly fine.
- By separating the whites and yolks, you will achieve the softest pancakes you will ever try. Get ready for a delicious experience!
