The secret to fluffy pancakes from master chefs: The only trick to avoid them being rubbery…

Pancakes, a breakfast favorite, can often turn out rubbery. Experienced cooks say this is due to improper use of baking powder. The secret to light and fluffy pancakes lies in the right batter consistency.

Experts recommend mixing baking powder into the flour. This method distributes the baking powder evenly throughout the batter and prevents unpleasant flavors. Trying to neutralize the baking soda with vinegar or lemon juice is unnecessary in crepe batter, as the batter already contains sufficient acid.

Some people use baking soda in crepes, but this method causes the batter to become bitter and darker. For the perfect crepe consistency, fry the batter immediately after mixing; waiting too long prevents it from rising.

(SPOKESMAN)

Source: NEWS CENTER