When I started making double batches of pancake batter, they came out fluffier.
I checked and re-checked all the math on the doubling so many times to make sure I wasn’t adding too much or too little of something, but the ratios were all right.
Eventually I realized I was going through baking powder faster and so the baking powder was fresher.
Small variations can make a notable differences with pancakes. I still haven’t managed to reproduce even close to my grandma’s pancakes’ sweet spot, though I think the island of stability is somewhere with more eggs and more heat. I usually don’t use baking powder, but it is possible to create some fluffiness with more oil, more heat, and frequent mixing.
When I started making double batches of pancake batter, they came out fluffier.
I checked and re-checked all the math on the doubling so many times to make sure I wasn’t adding too much or too little of something, but the ratios were all right.
Eventually I realized I was going through baking powder faster and so the baking powder was fresher.
Small variations can make a notable differences with pancakes. I still haven’t managed to reproduce even close to my grandma’s pancakes’ sweet spot, though I think the island of stability is somewhere with more eggs and more heat. I usually don’t use baking powder, but it is possible to create some fluffiness with more oil, more heat, and frequent mixing.