I’m gonna keep this post short.
Because a week ago, when the blog crashed, this post got eaten and I’m not super pumped about re-writing it. This is like the time in 3rd grade when my little, baby sister ate my math homework and I had to redo it. Yes, she took bites out on my page of homework.
But I really wanted to share this pancakes recipe because they’re fluffy cloud pancakes! These pancakes came from the same brain space that unicorn bait cookies came from. I’m having so much fun with recipe titles like these lately. More to come.
So these pancakes.
They’re light and fluffy. Pretty much the lightest and fluffiest ever. I am not a light and fluffy pancake person. I prefer my pancakes to be a bit dense, but I know some of you like light + fluffy pancakes, so these are for YOU!
Cloud Pancakes
Yield: makes a lot of pancakes (like 18, 3" pancakes)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
dry ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
wet ingredients
2 tablespoons butter, melted
4 eggs, whites & yolks separated
2 cups buttermilk
1 tablespoon granulated sugar
Directions:
recipe from Munchies
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sorry about the post being lost/deleted. i hate it too because you just cannot rewrite those words/feelings again, which sounds weird but its so true…right?
Hi there, this would be a great contribution to Food on Friday: Breakfast over at Carole’s Chatter. Please do bring it over. Cheers
Well, these are a lot of trouble to make with egg separations, but then the cakes come out flat — not thick and fluffy like the photo. Not sure why? We carefully followed all the steps and are accustomed to making something similar using ricotta cheese. But, when it comes to putting the batter in the pan, using the 1/3 cup, it’s a runny batter making thin pancakes. The texture is ok, the tast is a little sweet — I would probably not add in the 1T of sugar with the egg yolks next time. But I probably won’t try these again.
My mother fed me her version since 1948. The key is to mix all dry ingredients, then mix the wet ingredients ( butter milk and egg yolks) and combine. Then add the melted butter. Here is the key…fold not stir oin the beaten egg whites. By folding in gently the air in the whites are preserved. If you stir them in you will probably lose the air in the whites.