Any housewife knows what ingredient makes pancakes fluffy. It's soda.
However, not every amateur cook knows that the stage at which the powder was added to the dough is also important.
Many people add baking soda to the pancake base immediately after kefir and before adding flour.
But this is a gross mistake, because of which the dish does not acquire sufficient fluffiness.
Want your pancakes to be really soft, tender and airy? Add soda at the right moment!
An expert of the online publication Belnovosti in the field of cooking, chef, and fourth-class baker Yulia Arkhipova reminded us of an important culinary rule.
When to add baking soda to pancake batter
Sodium bicarbonate should be added to the base of the dish just before you start frying the pancakes.
In other words, by that time the dough should already consist of kefir, eggs, flour, sugar and salt.
Before adding, it is advisable to mix baking soda with a small amount of flour. For every teaspoon of flour component there should be half a teaspoon of soda.
The resulting powder should be added to the dough at the final stage of its preparation.
After thorough mixing, you should get a fairly thick mass: from this you will get gorgeous pancakes.
Earlier, gourmets were told why sour cream should be added to minced meat for cutlets.
Expert: Julia Arkhipova
