Whether to add baking soda in pancakes or muffins? Here it is, the burning question, which to this day is causing a lot of controversy hostesses. Now, in the comments to one recipe pancakes, revered as avid amateur cook to prove his innocence in this respect - one, literally foaming at the mouth, lead weight arguments in favor of soda, others listing cons advised not to use the additive in such recipes.
So to be or not to be, to add or not to add - who was right in the existing dispute, try to understand this article.
I must say that I have long bake pancakes with milk, and not add baking soda in them - and without this they obtained delicate and delicious. But, if we talk about pancakes on yogurt or yogurt, baking soda will have more than appropriate - lactic acid is reacted with soda to form carbon dioxide. It was he just provides us with air and the "bubble" test structure from which the soft and lush pancakes.
Against this, it would be possible and finish, but still want to say a few words about
as soda are professional chefs. Experts appeared to have no claim to it, ie, soda can be added to any recipe, as a leavening agent. For example, thin pancakes soda will make more "delicate", but the lush pancakes with it will become more "high" and will not "go down" at the end of cooking.To make the dough has become "bubble" structure, You must repay the soda or vinegar, either by using the citric acid - it is, by the way, also neutralizes the smell of a particular soda, typical of many baked goods.
So, it makes no sense to argue on this point - all in their own way were right. Soda - this is the component that can be added to recipes by chef will, so it is something in this case and must decide itself - to be or not to be.
In any case, experiment, because one and the same recipe, with the addition of soda, and without it, can "tune up" in very different ways.