Use Chickpea Liquid to Make the Fluffiest Egg-Free Pancakes Ever

Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.

Source: Use Aquafaba to Make Extra-Light, Fluffy Egg-Free or Vegan Pancakes

I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.

Make Crispier, Fluffier Waffles With Perfectly Whipped Egg Whites

Fluffy, buttery interiors and crispy, crunchy exteriors are the hallmarks of a good waffle — a vehicle worthy of the finest maple syrup indeed. However, making waffles that actually end up that way is another story. Not with this recipe!

Here, we’re harnessing the power of whipped egg whites to give waffles that coveted airy crunchy and adding one must-have ingredient that really sets pancakes and waffles apart.

Source: How to Make the Lightest, Crispiest Waffles

You can use buttermilk to this end as well.

Scientists Explain the Physics of the Perfect Pancakes

Have you ever wondered why your pancakes sometimes have ugly craters, or a weird ring around their edges? A new analysis of pancake recipes could help you exploit physics to make the perfect pancake — and possibly one day save your sight.

Source: Scientists Explain the Physics of the Perfect Pancakes

There’s an interesting section in “The Food Lab,” a hybrid science/cook-book, about how the ideal amount of baking powder to use in pancake batter so that pancakes end up a nice golden-brown. It also includes a buttermilk pancake recipe that I’ve tried a few times and which I found pretty tasty. It suggests separating out the egg whites and whipping them in order to make a fluffier pancake.  This also works great when making sweet potato pie.

Use Up Souring Milk by Making Pancakes and Waffles With It

One man’s trash is another man’s treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.

Source: Don’t Toss That Sour Milk! And Other Tips to Cut Kitchen Food Waste

Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized…  Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work.  This tip also works for Russian style crepes (blini).

I don’t know that “garbage to plate” is the best way to sell this to people.  I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.

The Best Method for Making Any Kind of Stuffed Pancakes

If you click that link, it will only make you hungry. You’ve been warned 😉

…there are plenty of recipes out there for “Nutella-stuffed pancakes,” which consist of sandwiching Nutella between two pancakes. But this recipe includes a life-changing trick for getting perfect portions of Nutella into one pancake.

Source: An Ingenious Trick for Making Perfect Nutella-Stuffed Pancakes

Mind that there is vitamin K in nutella.  But the trick would work for any sort of filling – peanut butter, jam, jelly, chocolate, fruit compote…

Five Simple Buttermilk Substitutions for Batters and Baked Goods

Maybe you don’t want to buy buttermilk for a recipe that calls for just half a cup of it, or maybe you’ve already started cooking and just realized you need buttermilk and don’t have any. Nothing matches the pure taste of buttermilk exactly, and if you really want to taste that flavor—if you’re making dip perhaps—you should try and stick with the real thing. But if you’re baking or making pancakes, don’t worry about using a substitute.

Source: The Best Buttermilk Substitutes

My five – they forgot milk + lemon juice.  Someone claimed it was vegan… but it is vegetarian, depending on your practice.

Pancakes: Mathematically Precise

For the math major in all of us…

Source: Spirocakes with my dad – youtube, 2:01 minutes

If you served those to me without warning I’d enjoy how pretty it was for about a second before asking where the rest of my pancake is.  Pancake syrup and bacon goes together great, but yogurt on pancakes was surprisingly good (and healthier!) too.

Haunted French pancakes give me the crepes.  I’d butter go now…