Remember your grandmother's pancakes - airy, with a crispy crust and a melting center?
Nowadays, even the recipes in celebrity chefs’ blogs are far from ideal.
All because we forgot about one humble product that our ancestors added to dough. It's not about soda or baking powder.
To make pancakes rise like yeast, you need… sour cream. Yes, the same one you spread on pancakes.
But here's a secret: you can't just pour it into a bowl. You have to whip the sour cream into a stiff foam and carefully mix it into the dough at the very end.
Milk fat envelops the air bubbles, and the acid reacts with the soda, creating a double effect of fluffiness.
The main thing is not to overdo it with flour. The dough should be thicker than for pancakes, but flow off the spoon slowly, like custard.
You need to fry it over medium heat, under a lid, and under no circumstances turn the pancakes over until the top becomes matte.
The result? A flaky, croissant-like texture that will delight those who thought the perfect pancake was a thing of childhood.
And if you're lactose intolerant, don't give up on your dream of fluffy pancakes. Replace the sour cream with coconut cream whipped with a squeeze of lemon juice.
The fat content of the coconut will give the same effect of enveloping the air bubbles, and the acid will activate the soda.
And don't be afraid to experiment with flour: try almond flour - it will give the pancakes a nutty aroma and crunch.
The main thing to remember is that the dough should resemble a thick paste. If it flows off the spoon too quickly, add a spoonful of starch.
And one more thing: never fry pancakes in olive oil! They will burn, but not be baked through. Use ghee or regular sunflower oil, or you can grease the pan with a piece of lard - the smell of smoke will drive the whole street crazy.
Author: Elena Shimanovskaya