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Monday, April 28, 2008

Which pancakes are the fluffiest?

It is science fair time at our school. I don't remember ever having to participate in a science fair. Not one time. My kids don't have a choice. Everyone in grades 3-6 has to do a science fair project. If you are counting that means that three of my kids were lucky enough to meet this requirement. And I use the term lucky quite loosely here.

Anna Grace decided she wanted to do a cooking experiment. Ok. Fine. Let's do that. We came up with the question "Which recipe makes the fluffiest pancakes?" We used three different recipes all with different fluffy making ingredients. Baking powder, yeast, and egg whites. I must admit I had never made pancakes with anything other than baking powder so I was pretty interested to see the results myself.


Here is Anna Grace stirring away.



Egg White Pancakes

4 servings

4 eggs, separated
2 Tbsp. sugar
2 Tbsp. olive oil
1 tsp. salt
1 2/3 cups skim milk
2 cups flour

Separate eggs. Beat egg yolks until light. Add in remaining ingredients, except egg whites. Beat egg whites until stiff; then fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.



Yeast Pancakes

6 servings

4 cups all-purpose flour
2 packages of quick-rise yeast
2 tsp. sugar
3 cups of warm milk (120-130F)
2 eggs, beaten
1/4 butter or margerine, melted

In a mixing bowl, combine the flour, yeast, sugar and salt. Add milk, eggs and butter. Beat for 2 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.



Baking Powder Pancakes

4 servings

1 3/4 cups flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cup milk
3 Tbsp vegetable oil

In mixing bowl combine dry ingredients. Add milk, eggs, and oil. Stir until dry ingredients are moistened. Pour batter by 1/4 cupfuls onto lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.


We made all three recipes in one evening. We did half them so that we didn't have too many pancakes to eat for dinner!


And our results. Which one do you think was the fluffiest?

6 comments:

kristy in nc said...

I vote Egg Whites! But my question is, which ones were tastiest?

Charlie Girl said...

Natalie.... like duh! The ones on the right are clearly the fluffiest.... they are like... um, duh at least 2 to 3 times fluffier than the ones on the left and even fluffier than the ones in the middle....

LOL... since you already told me the answer I won't guess... it would not be fair to the other contestants....

What do they win anyway? A pancake?

HeyJoe said...

OK, yes the right, but I second Kristy, which tasted best?

Mike S said...

Fluffiest smuffiest! Where do I apply for the position of pancake taster?:)

Anonymous said...

I vote for yeast:)
Nese

Natalie said...

kristy - nope...not the egg whites...that was anna grace's guess as well. the yeast pancakes were actually the fluffiest. to me the normal baking powder ones tasted the best...the egg white ones were pretty good too. the yeast pancakes tasted more like yeast rolls which is fine, but not what i was expecting. i think the best pancake recipe is actually one with buttermilk, but we didn't use that one.

oh...and i am so sorry i haven't answered your question about living overseas! i am going to post it on a blog soon!

charlie girl - um...yeah. the ones on the right. the yeast pancakes. the ones in the middle are the egg white ones and the ones on the left are baking powder pancakes.

heyjoe - see my above note to kristy for your answer.

mike - thanks for the emailed condiments! talk to anna grace about the taster position. she does all the hiring around here!

nese - you are right!