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Pancake Without Leavening Agent

Leavening agents are one of the most important ingredient in baking. Baking powder and baking soda are both leavening agents used to make your cake rise. Being a homebaker, I have discovered a simple technique to make cakes fluffy and well risen.

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Eggs. They are also leavening agents, though may not give same effect to all baked goods but it applies to simple baking like making sponge cakes and pancakes.

The simple technique is to separate the white. As you mix the yolks to the rest of the ingredients, you beat the white separately until fluffy before folding it into your batter. Good thing is, it does not change the taste when you accidentally put too much amount of it in your batter. While adding too much baking soda will make your cake bitter and too much baking powder will give a sour weird taste.

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