Why do some people's pancakes come out lacy, while others' pancakes resemble rubbery flatbreads?
The answer lies not only in the recipe, but also in the physical and chemical processes.
Chef Ivan Berestov , whose master classes attract thousands of spectators, emphasizes that traditional Russian pancakes have never been prepared with milk.
In villages, whey, kvass or curdled milk were used. These acidic environments interact with soda, creating carbon dioxide bubbles.
An experiment by the Gastronom magazine has proven that pancakes made with soda are 40% thinner thanks to the microbubbles that “loosen” the dough.
But the key point is the temperature of the pan. The infrared thermometer showed: the ideal range is 175-185°C. A drop of water should evaporate in 2 seconds, and not hiss or disappear immediately.
Flaxseed flour is a vegan secret. When it comes into contact with water, it forms a gel that replaces eggs.
Nutritionist Olga Syutkina explains:
"Flax contains mucilage, which binds dough better than gluten."
Forum member "Irina_P" shared a life hack on "Kulinarium": add 1 teaspoon of apple cider vinegar to a glass of flour - the acid enhances the reaction of the soda.
The dough should rest for 20-30 minutes: during this time, the starch swells and the CO₂ bubbles are distributed evenly.
For a non-stick effect, grease the frying pan with half a potato soaked in oil - this is what they recommend at the Drova restaurant.
Author: Valeria Kisternaya
