Baking a Shuffle Pancake: the roles of Salt

I made a shuffle pancake with wheat flour, eggs, salt, and sugar. I first separated egg whites and yolks into two different bowls. I added salt and sugar after I mixed wheat flour and egg yolks together. I made meringue with egg whites by whisking. When the meringue was almost finished, I carefully added sugar and mixed them together. Lastly, I added the meringue into the bowl of egg yolks, which mixed with wheat flour, salt, and sugar, to make a dough of a shuffle pancake and be ready to put on a frying pan.

Even though I was making “sweet” pancakes, adding salt was a crucial step as it boosted up the sweetness of sugar. According to various cookbooks, most of the desert contained salt that made food taste better. The function of salt was not only to make food “salty,” but also it affected the taste of food and worked as a preservative in some cases. A number of cooking articles hight lighted the importance of salt and its usages while cooking. (URL links below)

Moreover, the texture of a shuffle pancake was very soft because of the meringue, however; wheat flour used in the egg yolks made the pancake glutenous. The pancakes were fluffy, but they could form into circular shapes because of wheat flour that tied up all ingredients. It might be a simple baking process, but as I researched the roles of each element used in baking, I was able to approach those elements both biologically and artistically.


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