How do you make fluffy pancakes every time?
I had noticed this a few years ago. At first, I thought I had just gotten my hands on fresher baking powder, which can easily happen around my place. Baking powder tends to hang around for a while longer than it should. We don’t bake a lot and it tends to sit in the pantry for a while without having it’s date checked. You really should check the date, because the stuff does tend to start to fizzle out after a while.
Anyway, after building a particularly fluffy batch of pancakes and checking the date on the baking powder, I noticed the baking powder, while not out of date, was not new. So what had made the pancakes so nice and fluffy?
Apparently… soy milk. Others mentioned that it seemed to do the same for them. Soy milk seemed to create fluffier pancakes.
Now, I have nothing against cows or their milk. I am not lactose intolerant or vegan. I’m not even sure why we had soy milk in the house. We did. I used it to make pancakes, and the turned out really good.
You have to be careful. All these strange “milks” they have around these days come in a variety of flavours. I’m not sure what all is involved with the milking of a soy, or an almond, or any of the other things that seem to produce milk these days, but they come in a lot of different flavours. Many of them might not be a bad choice for pancakes, but you should be aware.
But it does seem to produce nice light, fluffy pancakes, perfect for delivery large quantities of tree sap into my mouth. And that’s really what counts. Ingesting tree sap.
Do you have a secret pancake ingredient?
