Newsflash: It’s mayonnaise.
Grossed out? Don’t be. At its most basic level, this common condiment is made up of vinegar, eggs and oil (plus a small amount of an emulsifier such as mustard). There’s nothing scary about these ingredients, right? You’ll find them individually or together, as mayo, in many baked goods, like this chocolate cake recipe. But we bet you didn’t know that you can use mayo as a secret ingredient in soft, fluffy pancakes, too.
Psst: Here’s how to make mayonnaise at home.
Why you should add mayo to pancakes
When it comes to baking science, vinegar is actually the most important part of mayonnaise. An acid, vinegar reacts with baking soda to kick off the production of carbon dioxide, which gives the batter a lift as it bakes. The acidity also causes the flour’s proteins to gently unravel, producing a tender cake that is fluffy and moist.
Eggs are bakery workhorses. When separated and whipped, egg whites are able to trap air, which helps many recipes rise and makes way for sweet treats like meringues. For their part, egg yolks provide a source of fat to help keep cakes tender. In mayonnaise, eggs provide the aforementioned fat; they can also act as a binder in pancake and cake recipes.
Most pancake recipes use oil, which has 20 percent more fat than butter (and you don’t have to soften or cream it first). Scientifically, this matters because when more fat is involved, less gluten is formed. Gluten is a protein that provides structure, so while it’s necessary to some degree, too much can dry out baked goods and make them dense. The lipids in the oil coat the flour and render it unable to absorb moisture, effectively preventing the over-formation of gluten. By the way, this is the difference between butter, margarine, shortening and lard.
How to get fluffy pancakes
To get that extra loft, stir a few tablespoons of mayonnaise into your pancake batter along with the egg and the oil. If you’re worried about tasting the mayonnaise in the finished pancake, fret not—unless you’re using an unusually strong-tasting brand, the only evidence of its use will be a supremely fluffy flapjack.
And if you want to take it a step further, savvy cooks in Japan have discovered that mayonnaise plus a splash of carbonated water can produce a super tall pancake that soaks up maple syrup like a sponge a win-win! We can show you how to make Japanese pancakes, step-by-step.
Dad's Blueberry Buttermilk Pancakes
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. —Gabrielle Short, Pleasant Hill, Iowa
Chocolate Chunk Pancakes with Raspberry Sauce
Chocolate and raspberries are two of my ideal ingredients, so I pack both into pancakes. I make them in honor of my sister, who adores chocolate. —Katherine Nelson, Centerville, Utah
Aunt Edith’s Baked Pancake
My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: a Dutch baby pancake. —Marion Kirst, Troy, Michigan
Berry Coulis with Dutch Pancakes
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia
Morning Glory Pancakes
These pancakes were inspired by the popular Morning Glory muffins. They are fluffy and delectable without all the oil, but they have the same carrot, fruit and nut flavors.— Kurt Wait, Redwood City, California
Danish Pancakes
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
Chocolate Chip Elvis Pancakes
I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
Mini-Chip Cocoa Pancakes
For the chocoholic in you, get your fix early by whipping up a batch of hot cocoa pancakes dotted with mini chocolate chips! — Joyce Moynihan, Lakeville, Minnesota
Almond Berry Pancakes
Whole wheat flour and two kinds of berries add an extra helping of nutrition to these hearty pancakes. It’s a breakfast I feel good about eating. —Sarah Haengel, Bowie, Maryland
Pigs in a Pool
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Orange Ricotta Pancakes
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
Pumpkin Pancakes with Cinnamon-Apple Topping
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York
Dutch Baby Pancake with Strawberry-Almond Compote
Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
Berry Granola Pancakes
My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. —Elizabeth Stewart, Crab Orchard, West Virginia
Banana Oatmeal Pancakes
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey
Chocolate Chip Pancakes with Cinnamon Honey Syrup
This is a great breakfast for special days, but it mixes up so fast that it's perfect for busy mornings as well. —LeeAnn Hansen, Kaysville, Utah
Fluffy Pancakes
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. —Eugene Presley, Council, Virginia
Apple Pancakes with Cider Syrup
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
Whole Wheat Pancakes
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
Cornmeal Pancakes
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania
Banana Oat Pancakes
I concocted these fluffy banana oatmeal pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They're delicious drizzled with maple syrup, too. —Janie Obermier, St. Joseph, Missouri
Apple Dutch Baby
This dish is a longtime family favorite for Christmas morning. It is light, airy and filled with eggs and juicy apple. I like to serve it alongside bacon or sausage. —Teeny Mccloy, Red Deer, Alberta
Better-For-You Buttermilk Pancakes
The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. —Janet Schubert, Rib Lake, Wisconsin
Puffy Oven Pancakes
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Gluten-Free Breakfast Blintzes
These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho
Fluffy Pumpkin Pancakes
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
Buttermilk Pancakes
You just can't beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
Brown Sugar Oatmeal Pancakes
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. —Sharon W. Bickett, Chester, South Carolina
Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Peach Pancakes with Butter Sauce
I am 10 and I enjoy helping my grandma in the kitchen. I love pancakes and peaches, so we came up with this recipe. —Mikayla Blackstar, Ponca City, OklahomaBerry Coulis with Dutch Pancakes
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia Did you know pancakes are made all over the world? Check out our fluffy Japanese pancakes.
Sweet Potato Pancakes with Caramel Sauce
Sometimes sweet potatoes end up as leftovers. It happens, but by happy chance, they go well in pancake batter and love to dance on a hot griddle. Topped with caramel sauce, butter and toasted cashews, they look nothing like yesterday's forgotten dish. Don't have leftovers? Use canned sweet potatoes. —Sheryl Little, Sherwood, ArkansasThe post This Secret Ingredient Makes the Fluffiest Pancakes Ever appeared first on Taste of Home.
source https://www.tasteofhome.com/article/secret-ingredient-for-fluffy-pancakes/
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