Christmas Fluffy Gingerbread Pancakes (Thick/Souffle Pancake

• 份量: 10 servings
• 准备时间: 25 minutes
• 总时间: 25 minutes

配料

3 eggs (room temperature, whites and yolks separated)

3 oz butter (melted)

3 cups all-purpose flour (sifted)

2 ½ Tbsp baking powder

3 cups milk (dairy or dairy-free, lukewarm)

1 tsp ground cinnamon powder

1/2 tsp ground ginger powder

1/2 tsp ground nutmeg powder

sweetener (optional - brown sugar, coconut sugar, or a sugar-free option like erythritol. Adjust amount to taste.)

步骤

Step 1: The Pre-prep

Sift all the dry ingredients (flour, gingerbread spices, baking powder) into a large mixing bowl and stir to combine.

Separate the egg whites and yolks into two separate medium bowls (make sure there is no yolk in with the egg whites, or it will affect the whipping). Then, use a whisk/mixer to beat the egg whites until fluffy (over medium speed; high can cause deflating pancakes), almost-stiff peaks have formed.If you’re adding any sugar, then add it at this point, gradually, to the egg whites while beating them (only a spoonful at a time). Not only does this sweeten, but the sugar will also help to stabilize the egg whites.

To the bowl with the egg yolks, add the remaining wet ingredients (melted butter and milk) and mix well until thoroughly combined.

Step 2: Mix the Pancake Batter

Add the bowl of wet ingredients to the flour mixture and mix until fairly smooth (try not to over-mix the batter as it will affect the gluten in the flour and your pancake texture).

Gently fold the egg whites into the pancake batter using a spatula, careful not to knock out too much air from the egg whites. It’s best to do this in increments. Mix the first ¼ of the egg whites in without being too "careful" (just mix it in as usual) – then carefully fold in the rest.I’m not sure why this works, but the method makes mixing in the remaining ¾ egg whites easier and yields super fluffy pancakes. This pancake batter needs to be used immediately, especially if you haven’t included sugar. Otherwise, the batter will lose its air and become watery.

Step 3: Cook the Pancakes

There are two methods to cook these gingerbread pancakes. Using a small pan makes very even-sized and shaped thick pancakes with "sealed" sides, so they don’t "wobble." Alternatively, you can cook the pancakes loosely and will create the more jiggly traditional Japanese style souffle pancakes.

Using a Small Pan

Heat a small pan (around 6 in/15 cm) over low heat and either spray with cooking spray or use a drop of oil to grease the pan. Pour/ transfer around ½ cup of batter per pancake and cook gently for 2-3 minutes until the top forms bubbles that are popping on the surface. Then flip it and continue to cook for a further 2-3 minutes.Using the 6-inch pan allows me to make 8-10 pancakes. Of course, depending on the size of your pan, this will vary.Use a toothpick inserted into the center of the pancake (it should come out clean) to ensure it’s cooked through. Then continue this with the remaining batter.

In a Large Skillet

Carefully scoop 1/4 cup portions of batter to your pan (or pipe it), add a tablespoon of water to the pan, and cover and cook for 1 minute. Then add a further 1/4 cup portion to the top of each pancake, cover, and cook for a further 2-3 minutes.You could also use small metal cake rings/English muffin rings to add the batter too. However, I haven’t tried this method.Test the underside of the pancakes is cooked and browned and then flip over, cover, and cook for a further 3-5 minutes. Use a toothpick to test they’re cooked through, then serve.With this method, the pancakes will slightly deflate after coming out of the pan, and only the top and bottom become browned. This is normal.

Once the gingerbread pancakes are cooked, serve them with your toppings of choice and enjoy!

营养

• 每份大小: 1 Small pancake
• 卡路里: 255 kcal
• 总脂肪: 10 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 4 g
• 反式脂肪: 1 g
• 胆固醇: 73 mg
• 钠: 432 mg
• 总碳水化合物: 33 g
• 膳食纤维: 1 g
• 总糖: 4 g
• 蛋白质: 8 g