Have you ever wondered why pancakes in cafes are so airy, but at home they turn out dense, like pancakes?
It's all about one ingredient that is in every kitchen, but not everyone knows about its magical properties.
We're talking about... regular sparkling water. It can turn your dough into a cloud. The carbon dioxide bubbles in the water act as a natural leavening agent.
When the dough hits the hot pan, gas begins to actively release, creating hundreds of microscopic cavities inside. This not only makes the pancakes fluffy, but also gives them that very delicate texture that melts in your mouth.
But there are nuances. The soda should be ice-cold - the cold slows down the reaction of the gluten in the flour, preventing the dough from becoming "rubbery".
Mix the ingredients quickly and do not overmix: lumps are your friends, they keep the bubbles.
The main thing is not to use sweet carbonated drinks like cola: the sugar will quickly caramelize and the pancakes will burn.
Another secret is adding starch. Replace 20% of the flour with corn or potato starch. It reduces gluten, making the structure looser.
But be careful: too much starch and the pancakes will start to fall apart. The ideal proportion is 1 tablespoon per cup of flour.
And if you want to experiment, try adding a spoonful of lemon juice to the dough. The acid will react with the soda (if it is in the recipe), and you will get an additional "explosion" of bubbles.
Pancakes should be fried in a well-heated frying pan, but not at maximum heat.
Let them set on one side first, then reduce the heat and cover with a lid for 2-3 minutes. The steam under the lid will "dry out" the dough, and the edges will not burn.
And never press the pancakes with a spatula - this will release precious air.
Check the readiness by the edges: if they become golden and rise, it’s time to turn over.
Author: Kurchev Anton