Toaster Pancakes
Aperçu
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.
Ingrédients
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. Cuisine, allergies et votre propre jugement
Préparation
- 1Sift the dry ingredients together
flour, baking powder, sugar and salt.
- 2
Separate the egg yolks from the whites.
- 3
Beat the egg whites until stiff.
- 4Melt the butter and mix all the wet ingredients together
milk, buttermilk, egg yolks, melted butter and vanilla essence.
- 5
Make a well in the dry ingredients and pour in the wet mixture.
- 6
Fold in the beaten egg whites.
- 7
Fold through the chocolate chunks.
- 8
Cook in a sandwich toaster until golden brown.
Notes de l’Africook
Notes personnelles de Ermanuella Ben- Fold the egg whites in gently and stop while streaks are still visible. Beating them through knocks out the air that makes these light.
- Grease the toaster plates well. Pancake batter with sugar and chocolate in it sticks hard.
- Do not overfill the toaster. The batter spreads and rises, and an overfilled press pushes it out of the sides.
- Rest the batter for ten minutes before cooking so the flour hydrates, which gives a more tender result.
- A frying pan works perfectly well if you have no toaster. You lose the pressed surface and nothing else.
Questions fréquentes
What is the point of cooking pancakes in a toaster?
It presses the batter between two heated plates rather than cooking one side at a time, so it sets faster and comes out flatter and more even, with slightly crisp edges. It is a domestic improvisation rather than a traditional method. A frying pan gives a perfectly good, if different, result.
Why separate the eggs?
Because whipped egg whites folded through the batter make the pancakes markedly lighter. It is the same principle as a souffléd pancake: the air trapped in the whites expands with heat and lifts the structure. Whole eggs beaten straight into the batter give a denser, more conventional pancake.
Is this an African dish?
No. The source gives no country and no cuisine for it, and it is a generic sweet pancake with a novel cooking method. It is filed under Worldwide Recipes rather than presented as African, since claiming otherwise would be inventing a heritage the recipe does not have.
How much baking powder should I use?
The source does not specify a quantity, which is a genuine gap. For four cups of flour, around four teaspoons is the standard proportion, reduced slightly because the buttermilk and beaten whites are both providing lift. Start there and adjust on a second batch.
Avis
5 avis
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.
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.