Tip: Even one speck of egg yolk fat in the whites will prevent whipping them up stiff. Complete separation is most easily achieved when eggs are refrigerator cold; but whites beat up best if allowed to reach room temperature first.
Tip: Use a cast iron griddle (preferred), or a nonstick skillet.
|||1 Pancake||65||+2.5 g (15%)||1 g (13%)||11 g (69%)||1 g|
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