Pancake ( No Baking Powder )

 

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A Healthier spin in the morning routine.

Ingredients (  Makes 10 ~ 12 )

  • 200 g Cake Flour or All Purpose Flour
  • 200 ml Fresh Milk
  • 100 ml Lukewarm Water ( 40°C )
  • 2 Eggs

Preparation

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1. 蛋黃與蛋白分離

2. 在麵粉中間位置撥開一小洞,加入蛋黃攪拌,遂小加入鮮奶及暖水攪拌至粉漿滑溜

3. 蛋白用打蛋器打至企身 ( 硬性發泡 ) (令熱香餅變鬆軟) 按此看影片 ~ 如何打蛋白霜 @.@

4. 將打好的蛋白輕輕拌入粉漿,不用太均勻,攪拌過度會消泡,熱香餅便不鬆軟了﹗

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5. 易潔平底鍋加熱,不用下油,倒入粉漿,慢火將熱香餅表面加熱至起泡,周邊漸熟,便可反轉另一面繼續煎,如果平底鍋夠大,可多煎幾塊,省時間、省能源兼省錢 ﹗

14 thoughts on “Pancake ( No Baking Powder )

  • Monday March 9th, 2020 at 01:36 PM
    Permalink

    牛奶可以用豆奶代替?

    Reply
  • Friday September 28th, 2018 at 07:16 PM
    Permalink

    唔該曬 🙂

    Reply
  • Thursday September 27th, 2018 at 11:36 PM
    Permalink

    你好,如果打蛋白不加糖可以打至企身嗎?謝謝~~ 🙂

    Reply
  • Friday July 7th, 2017 at 10:37 PM
    Permalink

    非常好的食譜 謝謝您^_^

    Reply
  • Monday December 19th, 2016 at 10:49 PM
    Permalink

    請問為什麼要加暖水的?如全用牛奶可以嗎?謝謝

    Reply
    • Tuesday December 20th, 2016 at 12:05 AM
      Permalink

      因為配方沒有泡打粉
      暖水有助蛋液變得膨鬆
      液體的水、奶比例可自己斟酌

      Reply
  • Thursday May 12th, 2016 at 02:28 PM
    Permalink

    請問這個麵糊可以收在冰箱隔夜才來煎嗎?

    Reply
    • Thursday May 12th, 2016 at 03:20 PM
      Permalink

      蛋白霜隔液就消泡了,建議先煎好,第二天翻熱吃

      Reply
  • Pingback: 香蕉熱香餅 | 雪櫃裡的廚房 by 夕力猫

  • Saturday December 17th, 2011 at 10:05 PM
    Permalink

    我想問打蛋白要加幾多糖?︰)

    Reply
    • Saturday December 17th, 2011 at 11:05 PM
      Permalink

      這個是低熱量的熱香餅,所以沒有加糖,如你喜歡可添加2至3茶匙,加多少隨你喜歡就好了﹗

      Reply

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