My wife's diet breakfast includes a pancake made only with:
- one egg;
- one spoonful of oat flour.
I also add two spoonful of water. I have tried different procedures to make it the best possible.
The best, so far, is to combine the yolk with the sifted oat flour and the water in one cup, whip the egg white with the planetary mixer for five minutes and finally mix all together. I cook the pancake on the electric crepe maker at 75% power, covered, until the top starts to dry, which takes about 10 minutes, then I turn it on the other side and cook for a couple of minutes.
It is still not satisfactory: if I cook it less, it deflates; if I keep it more, it is no longer soft. Maybe I should cook faster, but in this case the bottom burns and the top and the center remain too moist, flattening completely when I turn it. Using less water seemed to have a harder result. I still have to find the sweet spot.
I made at least 30-40 pancakes until now, but since the "search space" is so big, I need some directions: for example maybe when I used less water I made some other mistake, and dismissed an otherwise good idea.
Is the egg enough to keep the structure once the air cools down, or the missing sugar or gluten would have a role in it, so their absence is important, so I have to add some?
Maybe should I try to cook it in the oven?
I know the starting temperature of eggs has a role in whipping, but can it make the pancake deflating?
As it inflates correctly as is, would baking powder help? How much should I use?
Any advice would be appreciated.
P.S.: my wife is lactose intolerant, so I cannot add milk.
P.P.S.: excuse me for my English, it's the first time I write about cooking and I'm almost sure some words will be wrong: I would also appreciate corrections of them.