Fluffy Pancakes Made Without Soda or Baking Powder

Delicate, airy, soft. They just melt in your mouth! Pancakes without soda and baking powder are porous due to the addition of whites whipped into a strong foam into the dough. They are great for breakfast or snacking throughout the day.
cook time: 40 min
Hazel Farrow
Fluffy Pancakes Made Without Soda or Baking Powder

Nutrition Facts (per serving)

240
Calories
10g
Fat
27g
Carbs
7g
Protein

Ingredients (9 portions)

Basic:

Salt 0.5 tsp
Sugar (or to taste) 1.5 tbsp
Wheat flour 250 g
Milk 350 ml
Eggs (large) 2 pc
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes without soda and baking powder? Prepare all the necessary ingredients. Do this ahead of time so the food is at room temperature. Take unscented vegetable oil. Use premium flour. You will learn all the intricacies of making pancakes by reading the article at the end of the recipe.

Step 2

Step 2
Divide the eggs into yolks and whites. Do this very carefully so that not a drop of yolk gets into the whites, otherwise you won’t be able to beat the whites correctly. You will learn about the important nuances of whipping egg whites by reading the article at the end of the recipe.

Step 3

Step 3
Sift the flour well through a fine sieve. This will enrich the flour with oxygen, and the dough will turn out more fluffy.

Step 4

Step 4
Using a mixer, beat the yolks with sugar until light and dense.

Step 5

Step 5
Warm the milk slightly and pour into the beaten yolks.

Step 6

Step 6
Lightly beat everything until foamy. Add vegetable oil, stir.

Step 7

Step 7
Pour in the sifted flour, you can do this again through a sieve.

Step 8

Step 8
Mix the flour into the dough first with a spoon, then beat with a mixer until there are no lumps of flour. The dough should be homogeneous and fluid. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe

Step 9

Step 9
Rinse the mixer whisks well and dry thoroughly. In a fairly deep container, beat the whites. First beat on low speed until soft peaks form, then gradually increase the speed. While beating, add salt to the whites; this will make the white foam more stable. Beat the egg whites to stiff, stiff peaks. Properly whipped whites in an inverted container should be motionless.

Step 10

Step 10
Place the egg whites into the dough. Using a spatula, gently fold the whites into the dough using top-to-bottom movements so as not to disturb their airy structure.

Step 11

Step 11
The dough turns out fluffy, similar to sponge cake. After preparing the dough, bake immediately so that the whites do not have time to settle and the dough does not lose its fluffiness.

Step 12

Step 12
To bake pancakes, use a non-stick frying pan with a thick, smooth bottom. You can find out how to choose the right frying pan by reading the article, the link is at the end of this recipe under the steps. Pancakes are cooked in a dry frying pan. Pour the batter into the heated frying pan, forming a round pancake. Bake the pancake over moderate heat. When bubbles appear on the surface, the bottom of the pancake is baked and you can turn it over.

Step 13

Step 13
Turn the pancake over and bake on the other side until golden brown. If the size of the pan allows, you can bake several pancakes at the same time, which will speed up the process. Pancakes bake quickly, about one minute on each side.

Step 14

Step 14
Place the finished pancakes on a plate in a heap.

Step 15

Step 15
Serve pancakes with milk without soda or baking powder with any sweet sauces, jam, or condensed milk. Bon appetit!

Additional rubrics

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