The thesis is done. I am officially a Master of Food Science. Do you know what this means? I might actually have time to cook again! And cook I have. On this particular weekend morning I woke up with pancakes in mind but a true craving to get creative in the kitchen (something I hadn't done in quite some time). I pondered over this whilst making coffee and it suddenly struck me that what I really wanted was extra fluffy pancakes. But how to achieve that? Well, as any good food scientist worth their salt knows, foam makes for fluff. And what better way to make foam than to use your handy-dandy stand mixer to make meringue out of the egg whites that are already part of your recipe?
Empty meringue bowl.
Batter with meringue *gently folded* into it (must maintain the fluff!)
The results were pretty amazing. Somewhere in the process my wonderful husband (did I mention I got married?) woke up and decided bacon was necessary. Isn't it always? Silly me.
Now, if you are wondering how you might make your very own fluff cakes see directions below.
1) Pull out cook book with pancake recipe (yes you do need to make these from scratch, but trust me it's easy and oh so worth it)
2) In stead of adding whole egg to your batter, separate them and whip your whites into soft peaks
3) Gently fold peaks into the rest of the batter you've prepared in another bowl
4) Cook on in a hot pan just like regular pancakes or in a muffin/cute shaped baking tin*
*if using muffin tins bake a 350 for 15-20 minutes or until toothpick comes clean
5) Serve to your family and listen carefully for phrases like "Oh my god these are the best things ever."
6) Smile and enjoy your awesomeness
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