Cream Whipper: Pancakes

Many internet impressions describe using a cream whipper as the easiest way of getting the lightest and softest pancakes. My goal is to get pancakes as light and fluffy as the pancakes at Moonshine Grill (Austin, TX) but I don't want to do a ton of work like whipping egg whites and folding in batter. I am lazy but I want amazing pancakes; I just want to throw the ingredients in the whipper, give it a few shakes and dispense onto the griddle.The recipes I tried didn't result and pancakes that were better or worse than a traditional recipe. One recipe didn't use any leavening and was specifically for cream whippers and seemed promising. The batter was very light and fluffy but the pancake quickly flattened as it cooked. I ended with pancakes that were pretty light but more chip like. I also tried the fluffy pancake recipe from all recipes, added it to the whipper and ended with pancakes that were a little tough (the pictures from below). I will be giving it quite a few more tries to find the perfect recipe and post that up as soon as I can.

I always measure by weight, I don't have the patience to sift flower and recipes need consistency.

The batter is pretty easy to dose using a whipper.

I will be posting a review on cream whippers once I get a Liss whipper to compare.

The pancakes aren't bad but there are a few things have to be considered when trying to get perfect pillowy cream whipper pancakes:

Since the batter has to be shaken once charged with N2O, gluten can develop over time (the last pancakes were a little tougher than the first).

Replace granulated sugar with powdered sugar (or plan on buying new cream whippers often)

Use the minimal amount of chargers - too many chargers mean the bubbles are large and will escape quickly leaving flat pancakes

If the batter is too thick, the whipper can't dispense, too thin and the pancakes will not hold on to the bubbles and flatten as it cooks.

All batters have to be strained for lumps since it will clog the whipper.

I will be developing the recipe over time and post my ideal recipe when it's done.