How to Make Fluffy Pancakes Without Baking Soda: A Trick with One of the Main Ingredients
One of the secrets to making tender and airy pancakes is the use of baking soda.
When sodium bicarbonate interacts with kefir, air bubbles appear. They are what make the dish incredibly fluffy.
However, many gourmets consider soda an unnecessary ingredient for the dough. After all, this component can become a source of an unpleasant taste.
However, the fluffiness of pancakes is quite achievable without sodium bicarbonate. It is enough to process one of the required ingredients correctly.
What ingredient are we talking about?
Pancakes cannot be made without chicken eggs. However, in the vast majority of cases, the whole egg component is added to the dough.
Experienced cooks recommend separating the whites from the yolks.
Before adding to the dough, the white part of the raw egg should be beaten in a separate container. As soon as soft peaks appear, granulated sugar can be added to the mass. After this, beating should be continued.
Immediately after stiff peaks form, the whipped egg whites can be used as a base for pancakes.
The egg component will contain a lot of air bubbles. As a result, the dish will come out very soft, tender and fluffy. And no soda is needed.
