Grocery List
Click the ingredients to see the ones I use!
- Egg Whites
- Egg Yolk
- Brown Sugar
- Oil
- Milk
- Rice Flour
- Vanilla
- Baking Powder
Nobody Stacks Up To You
Everyone could use some pancakes in their lives. Especially all of us who couldn't eat these for the longest time unless we made them at home
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This is a gluten-free flour made from finely milled rice grains. This flour is easy on the digestive system and is a staple in gluten free cooking and baking.
Baking soda is commonly used in pancakes as a leavening agent. Which helps to form bubbles in the batter so it can rise and create a light and fluffy pancake.
Vanilla is used to enhance the smell to make them smell as good as they taste. It also helps to balance the flavors in the batter and mellows out the taste of the eggs so it’s not overpowering.
Egg yolks add a rich and buttery taste. While also providing moisture to create a tender pancake. The fats in the yolk soften the texture.
Egg whites are high in protein which helps to bind the ingredients together. It prevents the pancakes from falling apart. For the maximum amount of fluffiness egg whites should be mixed until they have reached stiff peaks.
