Turning pancakes into pillowy perfection: The secret ingredient revealed

If you think we're talking about sparkling water, let me correct you (though this addition can indeed give the batter some volume). In this recipe, we're going for a completely different ingredient.

Yeast, indispensable for giving pancakes and any other baked goods their fluffiness, is the key. If you like quick solutions, go for instant yeast that doesn't require prior proofing. It's easy, and the result will exceed expectations.

Preparing the perfect pancake batter is simple. To fry 15 delicious pancakes, you need 500 millilitres of milk (about 2 cups), 250 millilitres of water (about 1 cup), 2 eggs, 250 grams of flour (about 2 cups), 2 tablespoons of oil, and a pinch of salt. After thoroughly mixing all the ingredients, the batter should be set aside for about 40 minutes. The batter should have the consistency of thick cream. Fry them in a well-heated pan using a small amount of fat.

If you want to surprise your loved ones, take an unexpected step and add yeast to the classic pancake batter recipe. As a result, you will get pancakes characterized by extraordinary softness and fluffiness. Yeast pancakes are made just like any other.

Ingredients:

• 500 grams of wheat flour (about 4 cups),
• 300 millilitres of water (about 1.25 cups),
• 350 millilitres of milk (about 1.5 cups),
• 2 large eggs,
• 14 grams of instant yeast (about 0.5 ounces),
• 10 grams of sugar (about 2 teaspoons),
• 1 level teaspoon of salt,
• canola oil for frying.

Preparation:

1. Heat the milk and water (to not exceed 40°C). Then, add two eggs and mix everything together.
2. After that, add the dry yeast, sifted flour, baking powder, and a tablespoon of sugar. Mix the batter thoroughly to avoid lumps.
3. Set aside the ready batter for 45 minutes. Cover it with a cloth.
4. After this time, fry the pancakes from the prepared batter on both sides until golden brown.