This Easy Hack Will Help You Make Fluffier Pancakes
These two tips may make the fluffiest pancakes you will ever make.
Pancakes are the breakfast plates we¬†love to order when we want something sweet instead of savory for our morning meal.
While we have boxed pancake mixes to help us through¬†the recipe, if you need your pancake fix and don't have an instant¬†pancake boxed mix on hand, you can make¬†pancake batter from scratch with a few key ingredients: all-purpose¬†flour, some fresh milk, an egg, oil or melted butter, a little salt, and some baking powder.¬†
These ingredients should¬†result in fluffy¬†pancakes but¬†there are sometimes some hiccups when we¬†make something from scratch.¬†One of the first¬†things you need to do when¬†putting a batter¬†together is to check the¬†baking powder. This is your leavener, the ingredient that should guarantee¬†your pancakes puff up to fluffy heights.¬†
However, did you know that there are ways to make sure that your pancakes are as fluffy as it can possibly be? The most common way is to¬†separate the egg into the yolk and the white, and whisk the egg whites to stiff peaks¬†before folding this in to give your pancake some added¬†puffiness.¬†
There¬†is another way to get it as fluffy as it can be without exerting too much effort. It involves two steps. Here's what you need to do:¬†¬†¬†
1 Use homemade buttermilk using all-purpose cream.¬†
If you have ever needed buttermilk for a recipe and made the DIY version of it, you know that the recipe for this homemade buttermilk is composed of¬†just two ingredients: fresh milk and an acid. The acid is usually vinegar or a citrus juice such as lemon juice or calamansi juice, and it is this acidic ingredient that reacts to the milk to create the thickened mixture. This will¬†add even more fluffiness to the pancake batter.¬†
By¬†using cream instead of milk, you will create a much thicker buttermilk mixture than if you used the more¬†liquid fresh milk. It's this heft that will¬†create more tender pancakes together with the next step.¬†¬†¬†¬†
2¬†Separate the egg white and just stir it in.¬†
This step was first proposed by Dana Velden on The Kitchn in her 2016 recipe "The Best Pancake Recipe: Lofty Buttermilk Pancakes".¬†She claims that¬†despite all previous knowledge that¬†the fluffiest pancakes require egg whites¬†beaten to stiff peaks and folded into pancake batter will produce the fluffiest pancakes, she discovered that this isn't the case.¬†
Her secret, as a¬†friend told her, was to just add the¬†egg whites¬†into the pancake batter without beating it to stiff peaks first. Not only are the¬†resulting pancakes still fluffy,¬†the batter will also be much easier to make since you didn't have to do anything to the egg whites except separate it from the egg yolks.¬†
Care to try these two tweaks?¬†
Here are pancake recipes you can try these hacks on:¬†