Print Options:

How To Use Your Stand Mixer’s Tools Right: The Balloon Whisk

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

If you love airy sponge cakes and frosted cupcakes, the whisk attachment is for you. It introduces lots of air into your cake batter and cream frostings, making the mixtures light and fluffy. Consider using a whisk attachment if you want to whisk egg whites into stiff peaks, without all the physical effort.

kenwood stand mixer balloon whisk

 500 g flour
 4 tbsp baking powder
 960 ml warm milk
 170 g melted butter
 3 egg yolks
 4 egg whites
 Maple syrup to drizzle!
1

Mix flour and baking powder in a large bowl. In a separate bowl, mix butter, milk, egg yolks. Stir to combine.

2

Using the stand mixer, beat egg whites until soft peaks form.
Pour milk mixture into the flour mixture and stir to combine. Fold beaten egg whites gently with a spatula into the combined mixtures. Do not over mix.

3

Heat a knob of butter on a non-stick pan over low heat. Using a ladle, pour enough pancake batter into the pan to cover the entire bottom. Cover with a lid.

4

Cook for 20 minutes until golden brown on the bottom and until a fork inserted into the middle comes out clean. Transfer cooked pancake onto a plate.
Repeat the process with the rest of the pancake batter. Serve with maple syrup!

Nutrition Facts

Servings 0