Tuesday, January 22, 2008

Beating the Egg Whites

From time to time, Mark Bittman, the man who knows how to cook everything, will weigh in on some aspect of pancake making in the New York Times. Recently, he put forth a recipe for whole wheat pancakes, claiming that if you beat the egg whites before adding them to the rest of the batter, they will no longer be suitable as moorings for small craft. You can check it out here.

I tried it with a variation of the whole wheat mixture from last month, and it actually did make the pancakes lighter.

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