Happy Pancake Day! Finally one of the best days of the year is here – the only day it's generally acceptable to have pancakes for breakfast, lunch and dinner.
By the way, we wouldn't judge you if you did that other days also.
Although Pancake Day has its roots planted in religious tradition, it's also a great excuse to load up on buttery, fluffy goodness topped with your favourite treat.
Making the perfect pancake isn't as easy as it sounds. Mo matter how hard you try, it's hard to replicate that perfectly fluffy pancake you might have seen on a recipe.
What's your favourite pancake topping? Let us know in the comments below.
Luckily, there's a simple hack to make sure you can achieve fluffy pancakes with just one extra ingredient.
It's actually nothing to do with traditional pancake ingredients such as bicarbonate of soda, or whisking it furiously to get the right texture.
American chef John Koutsouris, who runs the grill at The Greeks Diner in New Jersey has shared a secret ingredient he claims creates light and airy batter.
Simply add a little bit of carbonated water to your batter.
Speaking in 2019, he said: "Water is flat and seltzer is airy, so I figured the bubbles would give them a lighter, fluffier feeling, and it worked," he explains.
Once you've added the sparkling water to the pancake mixture you'll see tiny air bubbles appear. They will infuse into the batter, and expand when heated.
One pro tip is to make sure the water is cold, because there are more bubbles in cold seltzer than room temperature.
This is the same idea as when sparkling water is used in tempura batter to make it light and airy.
Chris Sanders, Hydration Expert at Radnor Hills Infusions also agrees with this tip. He said: "As sparkling water is carbonated, it naturally aerates the batter.
"Sparkling water retains fizz for much longer, so when this gets in contact with heat it will form small bubbles in the heat-setting mixture to create fluffy pancakes."
All you have to do is add a few tablespoons to the batter instead of normal water.
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