By adding mayonnaise into your pancake batter, you're essentially adding another leavening agent, but without the added chalkiness that comes from too much baking powder or baking soda. As Taste of Home explains, mayonnaise contains vinegar, an acid that when combined with baking soda activates carbon dioxide. The carbon dioxide allows the batter to rise when the pancakes cook, and the acidity breaks down the protein in the flour. While you could easily add vinegar on its own to your pancake batter, mayonnaise is a better option altogether because it also contains egg whites that trap air bubbles, and egg yolks and oil that incorporate more fat. More fat means a less dense pancake because the formation of extra gluten in your flour is prevented by the lipids in the oil, Taste of Home explains. By adding only one extra ingredient to your pancakes, you get the benefit of mayonnaise's acidity and fat to produce extra fluffy results every time.
This Surprising Ingredient Will Help You Get Fluffier Pancakes - Tasting Table
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