Meringue Pancakes

Meringue Pancakes

Servings: 8 pancakes (3.5” diameter)

*For 1 cup (240 mL), oat milk should have approximately 3g protein and 7g fat

*For 1 cup (240 mL), soy milk should have approximately 7g protein and 4.5g fat

Procedure:

1. In a medium mixing bowl, sift together the AP flour, cake flour, baking powder, and salt. Mix well until combined. Add the canola oil, oat milk, soy milk, and vanilla extract to the same bowl. Use a hand-held mixer to combine on low speed until homogenous- about 1 minute.

a. Set the bowl aside. This will allow the flours time to hydrate while preparing the meringue.

2. In a separate clean bowl (with no trace of oil or fat), add the Bioalbumen, water, and cream of tartar. Mix on low speed using a hand-held mixer until dissolved.

a. Ensure the whisks of the mixer are entirely free of oil. Any trace of fat will prevent foaming.

3. Increase the speed to medium to foam the mixture. Continue to mix until a stable, shiny foam forms that can hold shape (about 1-2 minutes).

4. With the mixer on medium speed begin to drizzle in the sugar. Pour the sugar in at a slow consistent pace for about 1 minute until all sugar has been added.

5. Continue whipping the meringue until medium peaks form- the peaks should hold shape, but the very tip of the peak should still flop over- about 2-3 minutes after sugar addition.

a. *Overmixing the meringue will result in a less aerated structure of the batter.

6. Add a small amount of the meringue (~10% of total mixture) to the bowl with the flour batter and mix with a rubber spatula until homogenous. Incorporating a small amount at the beginning will result in a better viscosity for combining the rest of the meringue.

7. Add 1/3 of the meringue with a rubber spatula and incorporate gently by folding the bottom of the mixture over the top, until just mixed. Continue one-third at a time until the meringue is well incorporated. Be careful not to overmix.

8. Pre-heat non-stick medium pan on medium-low heat without oil or grease.

9. Lightly grease the inside of nonstick circular molds (3.5" across) with canola oil and set on pre-heated nonstick pans.

a. Molds are optional but will result in taller, fluffier pancakes

10. Scoop pancake batter into molds until halfway full.

11. Allow pancakes to cook on medium low heat for about 4 minutes. Once the bottoms are golden brown, remove the circular mold and flip. Allow to cook an additional 2 minutes on the other side, or until golden brown.

12. Pancakes can be served immediately or kept warm in oven at 100F. Serve with a drizzle of maple syrup and a few blueberries.

Ingredients

Amount (grams)

• Bioalbumen®6
• Water42
• Cream of Tartar0.8
• Sugar48
• Cake Flour40
• AP Flour65.2
• Baking Powder6
• Salt1.6
• Oat Milk*52
• Soy Milk*56
• Canola Oil76
• Vanilla Extract6.4