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Pancakes

Also searched as: American pancakes, fluffy pancakes, hotcakes

In short: Pancakes turn fluffy thanks to baking powder and a barely mixed batter.

Picture it

Little cakes that rise in the pan.

The decisive moments

1
Prepare dry and wet ingredients separately
That way you only need to mix briefly at the end.
Gluten development
2
Stir together only briefly, leaving lumps
Little , a tender pancake.
Pancakes turn rubbery
3
Let the batter stand for a few minutes
The baking powder starts working and the flour hydrates.
Chemical leavening
4
Cook over medium heat, turn when bubbles burst
The heat drives out the gas and the underside browns.
Maillard reaction

Related entries

Sources · 1