Air fryer magic: Apple cider vinegar revolutionises pancakes

Instead of standing over a hot pan, you can use an air fryer to achieve pancakes with the ideal consistency. According to experts, the secret to a light and fluffy texture is an ingredient you probably already have in your kitchen: apple cider vinegar. Martin Senders, a chef at Philips, emphasizes that this unassuming pantry staple is crucial for achieving extraordinarily fluffy pancakes.

One of the best tricks for super fluffy pancakes is adding a teaspoon of apple cider vinegar to the batter. The acid reacts with the baking powder, making the pancakes incredibly puffy, he explains.

An air fryer not only provides the perfect conditions for preparing pancakes without the risk of burning or undercooking, but also guarantees even baking. Thanks to the circulation of hot air around the batter, you get a golden crust every time. It's also an excellent solution for preparing meals in advance, as you can make a batch of pancakes for the whole week in just a few minutes.

You can use silicone muffin moulds or a small cake tin to give the pancakes a uniform shape without the batter spreading. You don't need to flip them – just set, forget, and enjoy perfect pancakes every time, explains the expert.

Ingredients:                  

• 1 cup of oat flour (or ground oats)
• 1 scoop of protein powder (preferably vanilla or chocolate)
• 1 teaspoon of baking powder
• 0.5 teaspoon of cinnamon (optional)
• 1 teaspoon of apple cider vinegar
• 1 mashed banana or 1/4 cup of unsweetened applesauce
• 2 medium eggs
• 0.5 cup of almond milk (or other milk)
• 1 teaspoon of vanilla extract
• Butter or cooking spray (for greasing)

Method:                

1. Preheat the air fryer to 175°C for three minutes.
2. In a bowl, mix oat flour, protein powder, baking powder, cinnamon (if using), and apple cider vinegar.
3. In another bowl, mash the banana and mix with the eggs, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry, mixing until a smooth batter forms.
5. Let the batter sit for about five minutes to allow the baking powder to work, providing extra fluffiness.
6. Lightly grease silicone muffin moulds or a small cake tin with cooking spray.
7. Pour the batter, filling each mould to about three-quarters full.
8. Place the moulds in the air fryer and bake at 175°C for eight to ten minutes until the pancakes are golden and a skewer inserted in the middle comes out clean.
9. Allow the pancakes to cool completely after baking. You can store them in the fridge for up to five days or freeze them for longer.

Forget about flipping pancakes and use the air fryer to create a batch of deliciously fluffy pancakes in no time.