Jason (jcreed) wrote,

lingboy's suggestion of beating egg whites for pancake-making stuck in my mind, since I do indeed vividly remember using my mom's stand mixer to do that for to make waffles as a kid.

Maintaining the principles of tortilla-science that are so near and dear to my heart, I tried to make the simplest (at least, the simplest having already axiomatically decided to go to the effort of beating the egg white) reasonable probably-edible thing I could tolerate making. Thus:

1 egg, with the yolk removed by taking a water bottle, squeezing it, holding over the yolk, and unsqueezing, sucking the yolk into the water bottle, which is the most "hee heeeee"-inducing method of separating eggs ever

shake in plastic quart container until arm gets tired or it gets kind of foamy, whichever comes first

mix in:
1/4 cup milk
1/2 cup flour

cook on buttered pan

Result: surprisingly tasty! The missing egg yolk (and salt, and sugar) meant the flavor was a bit... blank. Texture was great, very sponge-cakey on the inside, but not undercooked-spongey.
Tags: cooking, food, pancake science

  • (no subject)

    After getting home from work immediately appeared to be a traintastrophe in the making, went to see Esther Schor talk about her book "Bridge of…

  • (no subject)

    Went to a series of maker-y talks hosted by Pivotal. The last one, by the woman who runs Genspace, "New York City's Community Biolab" was pretty…

  • (no subject)

    I had already been meaning to dig into JaneSt's "Incremental" library, which bills itself as a practical implementation (in ocaml) of the ideas in…

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded