This recipe uses all the tricks of the trade to get fluffy pancakes: acid (in the buttermilk), air (in the eggwhites), gas (in the chemical reaction of the baking powder and the yeast), and not too much gluten (hence the cake flour). And since the fibre of the okara is “invisible”, neither you nor the kids will realize just how good for you they are as you wolf them down.
2 eggs, separated
2 cups buttermilk, or milk mixed with a couple of tablespoons yoghurt
1 2/3 cups cake flour
1 cup okara, firmly packed
1 1/2 tsp. baking powder
1/4 tsp. instant yeast (opt.)
1/4 tsp. salt
1. The secret to fluffy pancakes, other than using acid, air, and gas, is to be quick. If you take too long making the mixture, the gas and air will dissipate. Put the griddle on over a medium heat, and have all the ingredients, measured and ready to go before you begin.
2. Put egg whites in a mixing bowl. Beat with an electric beater with a pinch of salt until stiff. In another bowl, beat remaining ingredients with the electric beater. Fold in egg whites.
3. Coat griddle with cooking spray and pour ladlesful of pancake mixture. When bubbles appear on the surface of the pancakes, flip them over, and cook until golden on the second side. Keep warm while cooking remaining mixture (unless everyone is already and waiting at the table, in which case simply cook and serve, cook and serve, cook and serve… you get the idea). Serve with your favourite pancake toppings.