Add 1/4 teaspoon baking soda — pancakes stay soft even the next day

Pancakes that stay soft after cooling are a matter of technique, not luck. The single ingredient that makes the difference is baking soda — but only a very small amount: 1/4 teaspoon. Used correctly, it helps pancakes remain airy and tender even the next day.

Simple rules for soft pancakes

Start by combining the liquids first: 1 egg, 200 ml milk and 250 ml water. Add the dry ingredients — 200 g flour and a pinch of salt — slowly while whisking so no lumps form. The measure of 1/4 teaspoon baking soda is deliberate: a larger amount can leave a bitter taste that is noticeable as soon as the pancake gives off aroma.

Add the oil (2 tablespoons) at the end and mix again until the batter is smooth like sour cream. If the batter feels too thick after whisking, add only one tablespoon of water — no more.

Let the batter rest while you heat the pan. That allows the flour to absorb the liquids and makes the batter easier to spread. Heat the pancake pan to maximum, then reduce the heat slightly before you start cooking.

Cook the pancakes and stack them one on top of another. Put the finished pancakes into a covered container; keeping them covered preserves warmth and moisture so they stay soft into the next day. When ready, fill them with sweet or savory fillings as you prefer.

Ingredients (for soft pancakes): 1 egg; 200 ml milk; 250 ml water; 200 g flour; a pinch of salt; 1/4 teaspoon baking soda; 2 tablespoons oil; a little oil for greasing the pan.

Photo: press material from the event