One of many biggest travesties on this planet of pancakes is an over-worked, stodgy, and difficult batter. This happens when the gluten within the pancakes turns into overdeveloped and inflexible. You possibly can keep away from this phenomenon by solely mixing your batter sufficient to take away the pockets of dry elements, however not a lot as to make your arm really feel like it should fall off. You too can use low-gluten flour, reminiscent of cake flour, as a substitute of all-purpose flour. In order for you fluffy pancakes, substitute the 2 utilizing a 1-to-1 ratio.
Cake flour comprises between 7% and 9% gluten in comparison with all-purpose flour’s 9% to 11%. Which means that cake flour is way lighter and fluffy than all-purpose flour, which makes it a super flour for baking fluffy truffles. Pastry flour comprises an excellent decrease quantity of protein than cake flour and is normally reserved for delicate purposes the place any little bit of gluten improvement is detrimental — like a flaky croissant. If you wish to get the fluffiest flour in your pancakes, you also needs to sift the dry elements collectively so as to add a bit extra air.
