Pancakes with soda - 74 cooking recipes

It's no secret that excess soda in baked goods gives it an unpleasant, immediately recognizable taste. This affects not only homemade, but also store-bought baked goods and semi-finished products. To avoid this, it is necessary to muffle the taste of soda, namely: quench it in an acidic liquid mass such as vinegar, lemon juice, or kefir. Then the properties of soda to add fluffiness to baked goods will be preserved, and the unpleasant aromas will go away.

Almost all pancake recipes are based on kefir or yogurt. It is with them that you need to mix soda before adding other ingredients. Please note that the mass will slightly increase in volume when it reacts with the alkali. So take more dishes in advance.

If the soda taste in the dish does not bother you, add this powder by mixing it with flour. To enhance the properties, add baking powder - both products can be used simultaneously. Half a teaspoon of baking soda is enough for four people.

Should I add eggs to pancakes with soda or not?

Eggs are often added to baked goods for two purposes. The first is to give the dough some airiness. The second is to hold all the components together. In principle, they are not needed for soda pancakes. That is, the standard and simplest recipe will only include:

Instead of kefir, you can easily take water. And quench the soda in boiling water, mixing it into the bulk of the dough. That is, it’s not even necessary to take vinegar. It’s delicious to cook soda pancakes with milk, yogurt, whey, yogurt, and sour cream.