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How to Make Fluffy Pancakes: You'll Get It Right the First Time
12.03.2023 05:30
Updated: 14.04.2023 14:48
Pancakes differ from crepes in two ways: they are smaller in diameter and thicker.
To achieve this effect, the dough must not spread over the pan, so it is thicker than pancakes. But, like pancakes, pancakes require some skill and experience.
However, there are subtleties, knowing which you will be able to cook tender fluffy pancakes the first time.
Subtlety one: acid and soda
The main problem is that many recipes contain ingredients such as milk and soda. But in order for the dough to form a lot of bubbles, which ultimately give fluffiness, the interaction of soda and acid is necessary. Soda is an alkali. When alkali and acid interact, carbon dioxide is actively formed, the bubbles of which make the pancakes fluffier.
But there is no acid in milk.
To make the pancakes fluffy, you need to use kefir or whey as a base. And the more sour they are, the more active and faster the reaction is. A good base is sour apple puree.
If there is no acid in the recipe at all, but you want to cook according to it, the soda must be extinguished with vinegar.
To do this, pour soda into a tablespoon, place it over a bowl with dough and pour a little vinegar on it so that the hissing mass flows into the bowl. Stir the dough, distributing the soda throughout the container.
Subtlety two: warmth
When all ingredients are at room temperature or slightly warmer, the reaction of soda with acid is faster and more active.
If kefir, whey or milk were in the refrigerator, you need to preheat it to a warm state.
Important: be careful with kefir, as it can curdle when heated too much.
Subtlety three: do not stir
Try not to stir the dough while frying, as the bubbles will evaporate.
If you have already fried pancakes or crepes, you know that the fluffiest ones are obtained at the beginning of baking. The thing is that the carbon dioxide produced by soda and acid evaporates over time. And stirring speeds up this process.
Finally, it should be mentioned that eggs make the dough more elastic and tough.
Pancakes are baked perfectly without eggs if you use kefir or whey as a base. And they turn out much fluffier and more tender than with eggs. But this is a matter of taste, so try different options and choose the one that suits you.
