Cloud Pancakes Recipes

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CLOUD PANCAKES



Cloud Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 10

6 large eggs, separated
2 cups small-curd cottage cheese
2/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon coarse salt
Pinch of ground, cinnamon
1/8 teaspoon cream of tartar
Unsalted butter, for cooking
Maple syrup, for serving
Berries, for serving

Steps:

  • In a medium bowl, combine the egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. Stir to combine.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar, and beat on medium-high speed until stiff, glossy peaks form.
  • Whisk 1/3 of the egg whites into the egg yolk mixture to lighten. Gently but thoroughly fold in the remaining whites.
  • In a large, nonstick skillet, melt 1 tablespoon butter over medium heat. Drop batter, 1/4 cup at a time, into pan. Cook until golden brown and set, 2 to 4 minutes. Flip pancake, and cook 2 to 4 minutes more. Repeat with remaining batter. Serve immediately, with maple syrup and berries.

HEAVENLY CLOUD CAKES



Heavenly Cloud Cakes image

Make and share this Heavenly Cloud Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 40m

Yield 18 pancakes

Number Of Ingredients 5

4 large eggs
2 cups sour cream
2/3 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • In a mixing bowl, beat eggs until they are thick and lemony colored.
  • Gradually stir in sour cream until well blended.
  • In another bowl, sift the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
  • Heat a griddle or large skillet over medium heat until a drop of water sizzles.
  • Coat with a thin film of oil or spray with non-stick cooking spray.
  • Pour 1/4 cup batter onto griddle; lower heat to medium-low.
  • Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
  • Repeat with the remainder of the batter.
  • Serve with your favorite topping.

Nutrition Facts : Calories 88.1, Fat 6.5, SaturatedFat 3.7, Cholesterol 58.2, Sodium 101.8, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 2.7

LEMON-POPPY SEED CLOUD PANCAKES



Lemon-Poppy Seed Cloud Pancakes image

These aptly-named pancakes get a nice lift from whipped egg whites folded into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Yield Makes twelve 4 1/2-inch pancakes

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
3/4 teaspoon coarse salt
1 tablespoon finely grated lemon zest, plus 3 tablespoons juice
1 1/3 cups buttermilk, room temperature
2 large eggs, separated, plus 4 egg whites, room temperature
3 tablespoons unsalted butter, melted, plus more for serving
1/2 teaspoon pure vanilla extract
2 tablespoons cane syrup, such as Lyle's Golden, plus more for serving
Vegetable-oil cooking spray
Ricotta and fresh blueberries, for serving

Steps:

  • Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix).
  • Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).
  • Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon 1/3 cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225 degrees oven until ready to serve.
  • Serve, with butter, ricotta, blueberries, and more syrup.

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