Clean Eating 2 Ingredient Baked Pancake Recipe (2024)

FAQs

Can I omit baking soda in pancakes? ›

For baked goods that don't require too much leavening, such as cookies or pancakes, it's actually OK to leave out the baking soda completely — they just won't be as light and fluffy. If you do go this route when making pancakes, Gan recommends pouring less batter into the pan to cover the same surface area.

Eliminating the added sugar in syrup will go a long way toward making your pancakes healthier. Use fruits instead to replace the sweet taste. Berries, in particular, are full of health benefits and natural sugars. Berries are one of the healthiest foods you can eat.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

The easiest swap for every 1 teaspoon of baking powder in your pancake mix is a blend of 1/2 teaspoon of cream of tartar, 1/4 teaspoon of baking soda and 1/4 teaspoon of cornstarch. To understand why, let's dive into the difference between baking soda and baking powder. Baking soda is an alkaline leavener.

Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance. Fryer says the "swift reaction between the buttermilk and the baking powder and baking soda makes lofty, fluffy pancakes."

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

That large stack of pancakes with syrup is a plateful of refined carbohydrates that rapidly increases your blood sugar and harmful triglycerides to raise your risk of heart disease. Guys who binge on white-flour goods have a greater chance of sudden death from heart attack.

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

In an interview with Delish, IHOP's vice president of culinary innovation revealed that the pancake house keeps the wet ingredients “ice cold” in the prepared batter. This eliminates any heat interaction with the glutens that might cause the batter to rise prematurely.

How does Gordon Ramsay make pancake mix? ›

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

You could leave baking soda out of your recipe, but remember, the end product won't be the same. Your cookies will probably be flat and your pancakes won't be light and fluffy. They'll still taste good, but you'll notice textural changes.

Pancake batter without baking powder has a very airy, mousse-like texture. It's best to add the whipped egg whites slowly into the batter bowl by gently folding them in so that much of the fluffy texture remains intact.

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.

For a truly luxurious pancake-eating experience, add lemon-lime soda to your pancake batter. Yes, seriously! A splash of the fizzy drink will add extra air to your mix, and lots of air pockets equals extra fluffy hotcakes.