The whole time I was folding egg whites into pancake batter wrong... did I mess up texture?

2 comments

2 Comments

Hold up, I gotta push back on this. Folding egg whites wrong can absolutely ruin your texture. I've made pancakes where I was too rough and deflated the whites and they came out flat and dense like rubbery crepes. The whole point of the whites is to trap air and if you stir instead of fold you lose that lift. Your pancakes probably were a lot denser and chewier than they should have been.

dakotab133d ago

Did you at least find any egg shells in the batter while you were folding wrong? Because that's normally how I figure out I'm doing something dumb. I have folded egg whites into pancake batter every which way over the years and honestly the texture still comes out fine as long as you don't overmix it to death. The bigger sin is probably using too much baking powder and ending up with pancakes that taste like a science experiment. Trust me, you likely didn't mess it up as bad as I did when I tried to substitute vinegar for buttermilk and ended up with sour pancakes nobody would eat.

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