They don't tear, they don't dry out at the edges: what to add to the dough, besides flour, to get very thin and tender pancakes
To ensure that the dough is lump-free and does not break during frying, you need to add the ingredients in the correct order.
Experienced housewives advise adding not only milk, but also water. But these liquid components should be mixed in last into the overall mass.
First, break the eggs into a bowl, add sugar and salt. For two eggs, take 2 tablespoons of sugar and a pinch of salt.
Next, when everything is thoroughly mixed, you can add vanillin for a more pleasant aroma.
Sift the starch together with the flour and mix it into the dough. 5 tablespoons of flour and one tablespoon of potato or corn starch will be enough.
Then you need to add 2 glasses of milk and 100 ml of water. These components should be at room temperature.
Lastly, it wouldn’t hurt to add 2 tablespoons of vegetable oil.
As soon as the dough is ready, you can proceed to frying. The frying pan should be preheated.
Any products can be used as filling.
