Fluffy soy pancakes
Instructions:
- 1 cup unbleached all-purpose flour
- 1â„2 cup soy flour
- 2 tsp baking powder
- 1â„4 tsp kosher salt
- 1 tbsp unrefined granulated sugar
- 2 eggs, separated
- 1 1â„4 cups milk
- 3 tbsp butter, melted
- Canola oil
- Sift the flours with the baking powder and salt into a bowl. Beat the sugar and egg yolks together in another bowl until thick and pale. Gradually whisk in the milk and melted butter, and then the flour mixture, whisking well until smooth. Cover and let stand for 30 minutes.
- Beat the egg whites until stiff. Gently fold into the batter using a metal spoon, to retain the fluffiness of the egg whites.
- Heat a little oil in a skillet. Pour off the excess, then add about 2 tbsp of the batter and spread out to make a 5in (12.5cm) pancake. Cook over medium heat until golden underneath and bubbles appear and burst on the surface. Flip over and cook the other side. Remove and keep warm in a low oven while you cook the remaining pancakes.
- Serve hot, with fruit-infused pancake syrup and powdered sugar.
- Soy flour is another way of getting protein into your diet. You can eat these pancakes and skip the bacon.
- MAKES 8
- PREP TIME: 10 MINUTES PlUS STANDINg
- COOK TIME: ABOUT 25 MINUTES