Not Milk and Not Water: What to Add to Pancake Dough to Keep Pancakes from Breaking
Experienced cooks have named an ingredient that should be added to the dough for those who constantly fail to make pancakes.
Thin pancakes cooked with ryazhenka are a lucky find for many housewives. The finished dough dish has a delicate creamy taste with an unobtrusive sourness.
Step by step preparation
1. First, mix sugar (2 tbsp), salt (1/2 tsp) and 2 eggs in a bowl. Mix the ingredients until smooth, so that there are no bubbles on the surface.
2. Add fermented baked milk (0.4 l) at room temperature to the resulting mixture. Then add soda (1 tsp).
3. Next, sift the flour (320 g). Stir the dough periodically to remove lumps.
4. Bring water (0.3 l) to a boil and pour into the dough. Then add vegetable oil (2 tbsp) and mix thoroughly.
5. Let the dough sit for 15 minutes. For frying, take a little oil, which is rubbed along the bottom of the frying pan. Heat the pan, and then pour the required amount of dough onto the hot frying pan.
