Toaster Pancakes
Cuisinier en devenir
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These are buttermilk pancakes with whipped egg white folded through and chocolate chunks added, cooked in a sandwich toaster rather than in a pan. The source claims no country and no tradition for them, and none is claimed here. The technique is the only distinctive thing about them. Cooking pancake batter in a toaster or sandwich press presses the batter between two heated plates rather than cooking it from one side at a time, so it sets faster and comes out with a flatter, more even surface and a slight crispness at the edges. It is a domestic improvisation rather than an inherited method. Separating the eggs and folding whipped whites into the batter is the part worth keeping regardless of what you cook them in. It is the same principle behind a souffléd pancake, and it gives a noticeably lighter result than a straight batter. Buttermilk contributes the tang and reacts with the raising agent. This entry is included as it was found in the archive, filed under Worldwide Recipes, since it belongs to no particular cuisine.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
flour, baking powder, sugar and salt.
Separate the egg yolks from the whites.
Beat the egg whites until stiff.
milk, buttermilk, egg yolks, melted butter and vanilla essence.
Make a well in the dry ingredients and pour in the wet mixture.
Fold in the beaten egg whites.
Fold through the chocolate chunks.
Cook in a sandwich toaster until golden brown.
Notes personnelles de Ermanuella Ben5 avis
Whipping the egg whites separately makes all the difference to the fluffiness, almost like getting air into a bhatura or dhokla batter. I used 70% dark chocolate chunks and the vanilla essence gave them such a warm aroma when they popped out the toaster.
The batter was way too thick when I mixed the four cups of cake flour with the milk and buttermilk. I had to add almost a full extra cup of liquid before it could mix properly with the whipped egg whites. Taste with the vanilla was okay though.
Separating the eggs and beating the whites till stiff took a bit of effort sha, but the pancakes came out so light and soft. The buttermilk flavour really worked well with the chocolate chunks. My kids finished everything o.
The smell of the melted butter and vanilla essence while frying them was wonderful. I did not have chocolate chunks in the house so I made them plain, but they toasted very nicely from the freezer this morning.
Could not find cake flour at the Lulu hypermarket near my place in Dubai so I just substituted all-purpose flour mixed with cornstarch. They froze so well and popping them straight into the toaster in the morning saves me so much time before work. Sawa kabisa.