Written by Sharvan Kumar
We've all seen old cartoons with stacks of beautiful pancakes we wish we could devour. However, homemade ones are dense and mealy instead of airy.
What's the key to fluffy pancakes? We asked culinary writer, recipe creator, and photographer Rose Sioson, author of McDonald's Copycat Pancake Recipe, how to make the batter.
Self-rising flour may be the secret ingredient in your pantry. Sioson says "Self-rising flour has both baking powder and a touch of salt already mixed in, so it takes the guesswork out of getting that perfect rise."
Leavening agents in this flour increase fluffiness, but they aren't its primary success factor. "Self-rising flour is often made from softer wheat, so it has less protein than all-purpose flour," Sioson tells Food Republic exclusively.
"Less protein means less gluten development and a more tender, airy pancake." The lower density of softer wheat and airier batter makes pancakes taste and look fluffier.
What happens when your pantry only has all-purpose flour? Are you satisfied with rough, gritty pancakes? Not at all! Self-rising flour may be made at home, and Rose Sioson makes it easy with all-purpose flour.
Making Your Own Self-Rising Flour
For fast self-rising flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to every cup of all-purpose flour, according to Sioson in our exclusive discussion. Simply adding leavening agents gives pancakes fluff without buying new ingredients.
Since all-purpose flour contains wheat, it won't have the same effect. Sioson adds, "Substituting two teaspoons of cornstarch for flour makes pancakes fluffier. This gives the batter a sensitive taste without weighting it down."
Cornstarch prevents gluten synthesis, making flour soft and pancakes airy. Remember, this flour substitution is just one tasty component that will improve your pancakes.
From East West Hunt