Pancakes will no longer absorb oil like a sponge: not everyone knows about this trick
With this trick, you will get airy and delicious pancakes in the frying pan, and not a greasy, oily “sponge”.
Even those who are not on a diet will not want to eat such a treat. The standard is considered to be those pancakes that have absorbed very little oil.
That's why experienced cooks use one little trick, thanks to which they always manage to prepare the perfect dish.
The problem is that pancakes are porous, so they really are like a sponge, soaking up every gram of oil.
Many people are sure that you can't do without oil. This ingredient is important, but it can be used differently.
You need to pour it not into the frying pan, but into the dough. For the workpiece prepared according to the standard recipe, take 1-2 tbsp. of vegetable oil.
Additionally, before each new portion, grease the frying pan with a piece of lard or a drop of oil.
The secret to fluffy pancakes is in the amount of ingredients - the fewer, the better. Therefore, it is better not to overdo it with flavors and additives.
Also, the best pancakes are made on a heavy (cast iron) frying pan. The only thing better is a special frying pan with a non-stick coating.
