Granny’s not-so-common-sense Fluffy Pancakes

Granny's not-so-common-sense Fluffy Pancakes

How many times have we ordered a stack of pancakes or flapjacks only to be disappointed as they resemble a stack of CDs? Perhaps that’s where the phrase ‘flat as pancakes’ was derived from.

If you’re a Smart Tart, you’ll know that pancakes are anything but flat.

It’s no secret that if you want anything raised and fluffy, just add baking powder. That’s the common recipe most grannies will share.

My grannie’s pancakes are truly phenomenal. They are as fluffy, soft, thick and light as pillows that would put you into dreamland. The secret? Baking soda – or Bicarbonate of Soda in this part of the world.

Don’t be fooled. My granny didn’t substitute baking powder with baking soda. She used them both. Though she may not have understood the chemistry behind the two, she knew just the right way to get the best results.

The first time I attempted granny’s pancakes, I thought I was being clever by omitting baking powder as I simply didn’t have it in my pantry. I also left out buttermilk as I just don’t have any in the refrigerator.

My husband, the ever-willing taste test lab rat, will attest that my pancakes were the best he’s ever seen – with the most bitter taste!

Before I explain why this happened, here’s the recipe.
Be warned: Stick to the recipe!

The Elements
(serves 6)

Dry ingredients

• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet ingredients

• 1 cup milk
• 3/4 cup buttermilk (or sour cream; plain yogurt)
• 2 eggs
• 1/4 cup vegetable oil

The Method

Lumps add air and texture

1. Pre-heat a lightly oiled griddle over medium heat. If you haven’t got a griddle, a large shallow frying pan will do.

2. Combine dry ingredients. Make a well in the center. In a separate bowl, beat together egg, buttermilk, milk and oil. Pour wet mixture into flour mixture. Beat until well-blended. Don’t worry if there are lumps (top right) – believe it or not, this will make for airier and fluffier pancakes!

3. Pour or scoop the batter onto the hot griddle using a soup ladle for each pancake. Base will begin to brown. Wait for bubbles to form and burst before flipping (right) Brown other side and serve immediately with your favourite toppings (below)

Served here with warm marmalade compote	Only 3 in a stack and it’s sky high and irresistibly fluffy!

Hey! Before you run off and try this on your own, here are some pitfalls you may encounter. By understanding how baking soda and baking powder work together, you could avoid a little bitter embarrassment before you serve this up at your next brunch party!

The Dummy

If you haven’t got baking powder, don’t think baking soda works the same way. It doesn’t.

Baking soda is basic and will yield a bitter taste unless you add something acidic like buttermilk or yogurt or sour cream. Don’t believe me? Try it for yourself.

The reason why this happens, is that baking soda is pure sodium bicarbonate. Which means it needs moisture and an acidic ingredient (eg., sour cream, yogurt, chocolate, buttermilk, honey) to produce carbon dioxide – this is why your pancakes will be fluffy and light.

Also, once you add your acidic ingredient into your batter, you’ll notice that your batter will become stiffer and begins to expand slightly (right). This is baking soda at work, expanding and creating all those wonderful pockets of air! The effect is a little similar to the way yeast works to make bread.

When this happens, don’t be alarmed and certainly DON’T try to add more milk to thin it out. A stiff batter is good! That means fluffy pancakes! Once it stiffens, hit the griddle immediately before it falls flat!

The Smarts

1. You can substitute baking powder in place of baking soda (you’ll need more baking powder but it may affect the taste), but you can’t substitute baking soda for baking powder. Baking soda by itself lacks the acidity to make a pancake/cake rise.
2. If you haven’t got baking powder, make your own by combining 2 parts of cream of tartar with 1 part of baking soda.
3. Both baking soda and baking powder are leavening agents. They are added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’. The two substances are used under different conditions. Find out more about them here.

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