recipe using egg whites
- The Best recipe using egg whites
- Fluffy Egg White Pancakes with a Sweet Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Fluffy Egg White Pancakes with a Sweet Tomato Sauce Works
- ❓ Frequently Asked Questions About Fluffy Egg White Pancakes with a Sweet Tomato Sauce
The Best recipe using egg whites
I love this recipe for special occasions too, like family gatherings or holidays, because it’s foolproof and always turns out perfect. No one gets a dry or lumpy bite, and the texture is just right—no one can tell they’re not real fruit. But it’s also a daily go-to for me. I’ll whip up a batch of meringues in the morning and have them ready for lunch or dinner, or I’ll use them to top off a slice of pie or cake. They’re that easy. And honestly? They’re a great way to make a simple dessert feel extra special without all the fuss. My kids still think they’re a treat, and honestly, I don’t blame them.
Fluffy Egg White Pancakes with a Sweet Tomato Sauce
A light, airy pancake recipe made with egg whites that pairs perfectly with a tangy tomato sauce. These fluffy pancakes are ideal for breakfast or brunch.
🥘Ingredients
- 4 egg whites
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tbsp sugar
- 1 cup tomato sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of oil. -
2
In a large bowl, whisk egg whites until frothy. Gradually add flour, salt, vanilla, and sugar while whisking until smooth and thickened. -
3
Cook 2–3 tablespoons of batter at a time, forming small pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes per side. -
4
While pancakes cook, heat olive oil in a small saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Pour in tomato sauce and simmer for 5 minutes. Stir in heavy cream and red pepper flakes (if using). -
5
Serve pancakes warm with the tomato sauce drizzled over the top.
🔧Equipment
- Mixing bowls
- Whisk
- Nonstick skillet
- Oven-safe griddle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Fluffy Egg White Pancakes with a Sweet Tomato Sauce Works
❓ Frequently Asked Questions About Fluffy Egg White Pancakes with a Sweet Tomato Sauce
1. Can I substitute egg whites for another protein source in this recipe?
Yes, you can replace egg whites with aquafaba (chickpea brine) or store-bought aquafaba for a vegan option, though texture may vary slightly. For a firmer result, use a 1:1 ratio of aquafaba to egg whites. Avoid using tofu or other proteins, as they won’t hold the same structure.
2. What if my egg whites are too runny when whisking?
If your egg whites are too thin, let them sit at room temperature for 10–15 minutes before whisking. If they’re still too watery, gently fold in a small amount of powdered sugar or cornstarch to thicken them. Over-whisking can also weaken them—stop when they form stiff peaks.
3. How do I know when the egg whites are fully whipped?
Whipped egg whites are ready when they hold stiff peaks—meaning a spoon placed in the mixture leaves a clean, sharp V shape. If they’re soft, they’ll still drip. For meringue-like stability, aim for a glossy, glossy sheen.
4. Can I use room-temperature egg whites for this recipe?
Yes, room-temperature egg whites whip up more easily and consistently than cold ones. If you’re unsure, let them sit out for 10 minutes before starting. Cold whites may take longer to reach stiff peaks.
5. What if I don’t have a stand mixer for whipping egg whites?
A hand mixer or electric mixer works fine for this recipe. Whip in short bursts, scraping down the bowl as needed, until the whites reach stiff peaks. Be patient—it may take 5–7 minutes on medium speed.
