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Pancakes

Pancakes - traditional breakfasts of American cuisine, differ from the usual fritters in large sizes - 13-15 cm in diameter - but also lush. Their main visual difference is even, smooth crust, and their shape is geometrically round, neat.To achieve an "average" value, it is advisable to get a separate small frying pan, or use a regular roaster, but pour the dough only a quarter of a glass in the center and fry piece by piece. Pancakes should be fried on a dry surface, oil should be poured only into the dough. But for the first portion, you can lightly lubricate the bottom. It is necessary to turn over the pancake when "craters" are created on the upper side and get the widest possible shoulder blade. How to fluff the dough to make it airy and porous? Are pancake recipes designed for baking powder or soda - slaked or without vinegar?
1) It is better to always add baking powder for any baking - this is a neutral product.

2) Pure soda can be used if there is acid in the dough: honey, berry juices, kefir, sour cream, buttermilk, mummer, other fermented milk products - then the correct reaction will occur, and bubbles will result.

3) You can extinguish soda only for milk, because it does not have its own acidity.