How to make batter for puffy and tall pancakes properly: 3 main rules

Homemade pancakes are a very satisfying and tasty option for both breakfast and snack. They can also be an ideal alternative to bread. It is very important to make a good batter.

The FoodOboz editorial team shares tips from culinary experts on how to cook pancakes to make them fluffy and tall.

1. First of all, heat the kefir (of any fat content). If the batter is cold, the initially fluffy pancakes instantly turn into flat cakes after cooking (as soon as you remove them from the pan). The ideal kefir is sour.

2. The pancake batter should be thick (like very fat sour cream). It should not drip off the spoon.

3. Add baking soda to the batter at the last moment. Thanks to this method, the neutralization reaction (acid + alkali) takes place in the pan, and not in the bowl where the batter is made. That is, carbon dioxide bubbles do not evaporate but remain in the dough as long as possible.

You can also find recipes on OBOZ.UA:

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