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Cotton cakes (fluffly pancakes)
Submitted by janiebakes on March 15, 2008 at 10:42 amDESCRIPTION
Cotton cakes (fluffly pancakes)SUMMARY
Yield 0 File under Misc. Recipes & RequestsINSTRUCTIONS
Here is my own recipe for the fluffiest pancakes ever. It has buttermilk and lemon juice for the acid and you beat the eggwhites seperately and combine them with the rest of the batter. I have made them without wheat flour, using oatflour instead. That time they turned out to be a pretty standard pancake fluffy, still plenty light. I can't imagine making these without a stand mixer. A second bowl is great for beating the eggwhites. Otherwise, you can beat them with a hand wisk while the eggyolks and sugar are in the mixer.Cotton Cakes
4 eggs seperated
1/3 cup of sugar
1 tbl vanilla
1 tbl lemon juice
2 cups buttermilk
2 tsp baking soda
2 cups flourMix together the flour and baking soda, set aside. Add vanilla and lemon juice to the buttermilk, set aside. Beat the eggyolks with the sugar until it reaches the ribbon stage. Add the flour mixture and the buttermilk mixture alternating. (1/3 of the flour, 1/2 of the buttermilk, 1/3 flour, 1/2buttermilk, 1/3 flour) There should be no lumps but do not overbeat. Beat the eggwhites until stiff but not dry. Fold into the batter. Scoop 1/4 cup of batter onto a hot griddle, cook until bubbles appear on the top of the pancake, flip, cook second side for 30 seconds or so and remove to a warm plate.
Notes: because these pancakes are so fluffy, it can be tricky to get them cooked completely in the middle. Play with the temperature until it works for you. On my electric stove I start out at Medium/high and drop back to medium.
These pancakes have a lot of protein and are pretty low sugar. You can serve them with maple syrup but I find that too sweet. They are very good with fruit flavored yogurt or applesauce.
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