Pancakes are a classic American breakfast staple. Who doesn’t love waking up on a Sunday morning to the smell of fresh flapjacks and maple syrup in the air? While there are tons of tips and tricks to get the fluffiest pancakes out there, the ingredient that will really do the trick may surprise you. Hello, mayonnaise.
This sounds pretty bizarre, we know. But when you actually think about it, the main ingredients in mayo — vinegar, oil, eggs, plus a little mustard and salt — aren’t so gross after all. And as it turns out, you can find mayo in a bunch of different baking recipes, including layer cake and some pastries.
So why is mayo the magic ingredient? Well, let’s start with vinegar, the ingredient responsible for making the fluffiest flapjacks. Since vinegar is an acid, it reacts with the baking soda in your pancake mix and helps to separate the proteins in the flour. This makes the cakes swell up and gives them that delightful airy quality you’re looking for. The whipped eggs and oil in the mayo also help add in moisture. Trust us, these cakes will be melt-in-your-mouth good.
We promise, it’s worth a try! The mayo is not going to mess with the pancake flavor — the amount is so small, you won’t even notice the taste. Just be sure you’re not using any kind of specialty mayo with added flavorings. Simply add a teaspoon or two to your pancake batter, stir it in, and make your pancakes as usual. That’s it!
If you’d like a bit more guidance, check out this recipe on the Hellman’s website.
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