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Fluffy Pancake
Fluffy Pancake

Before you jump to Fluffy Pancake recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that hard. It’s concerning being functional, more often than not.

We hope you got benefit from reading it, now let’s go back to fluffy pancake recipe. You can have fluffy pancake using 8 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Fluffy Pancake:
  1. Use 80 g Egg Whites (about 2 Eggs)
  2. You need 30 g Sugar
  3. Provide 40 g Egg Yolks (about 2 Eggs)
  4. You need 2 g Vanilla Essence
  5. Use 60 g Flour
  6. Take 8 g Baking Powder
  7. Prepare 48 g Vegetable Oil
  8. Get 60 g Milk
Instructions to make Fluffy Pancake:
  1. Prepare an 18cm bottom-removable round cake pan and cover the inside with parchment paper (If you don't have parchment paper, you can use regular paper).
  2. Whisk together the flour and baking powder and sift. Set aside until use.
  3. Beat the egg yolk in a medium mixing bowl. Add the vanilla essence and milk and mix well.
  4. With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar gradually and whip until the mixture is fluffy and stiff. Change the mixer speed to medium and keep mixing for 3 min (to equalize the size of bubbles). Move to a large mixing bowl.
  5. Pour the egg yolk mixture into the whipped egg whites (meringue) and stir until half-mixed.
  6. Add the flour mixture to the wet mixture and stir with a rubber spatula until you can't see the flour any more.
  7. Add the vegetable oil to the mixture and mix well.
  8. Heat a large skillet at low temperature and coat with butter. Place the sponge cake pan upside down into the skillet. Pour the mixture into the mold and cover the mold with a lid. Cook for 35 min or until bubbles appear on the surface.
  9. Remove the cake pan and parchment paper. Flip the pancake with a spatula to cook the other side.
  10. Serve with whipped cream, fruits, maple syrup, etc…
  11. More Details At http://www.chez-k.org/classics/fluffy-pancake/

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