How to make a fluffy pancake?

A fluffy pancake is all about those air bubbles getting trapped in the batter, resulting in formation of air pockets. Without them, you are just eating crepes to be honest. The bubbles which help form air pockets are caused due to release of gas, aided by baking powder. Baking powder is a leavening agent which produces carbon dioxide when activated, and thereby forming bubbles. Once we add the baking powder, it reacts with the liquid and is activated. Acidic ingredients such as yoghurt, cocoa powder, apple cider vinegar – all boost reaction with the baking powder and produce a thicker, fluffier pancake. So, if recipe calls for milk or water, you can swap it with buttermilk or yoghurt or add a dash of apple cider vinegar. If you like to eat a fluffy pancake with crispy edges – somewhat a cross between waffles and pancakes – add one tbsp sugar in the batter. This will help crisp up the edges, give a beautiful browning and result in less rubbery pancakes.

Disclaimer: The views expressed here are author’s personal.