Making Sourdough Pancakes Fluffy
So I made sourdough pancakes last week which turned out delicious. My only problem with them is I wish they were a tad bit fluffier. (FYI - I fed my starter late the night before and made the pancakes using starter at peak conditions) I know these treats tend to be on the heavier side, but I want to experiment with some techniques to get them more fluffy.
One technique I've read is if eggs are called in recipe, separate the yolks and whip the whites. Fold in the whipped whites into batter before cooking. I think this might give some added airiness. Does anyone have experience with this?
My other question involves the use of "acidic" ingredients in a lot of recipes I've found that are suppose to interact with any baking soda that is used. Many times recipes will call for honey or maple syrup (which is what I used in my batch this weekend) which do carry acidic properties, but definitely not as much as a vinegar or lemon. I was thinking of souring a small amount of milk with apple cider vinegar and seeing what results I can get.
Another note I've read is that the pancakes should be cooked immediately and the batter shouldn't sit (as with any product with baking soda) since the reactions with soda and acid happed immediately after mixing.
Any other thoughts, techniques, advice for lightening their sourdough cakes?