At what point to add flour to pancake batter: many cooks make a mistake, and the dish becomes tasteless
It is advisable to add sifted flour to pancake batter. Primary "processing" of the bulk product guarantees saturation of the ingredient with oxygen.
As a result, the pancakes turn out soft and airy.
However, one single mistake can make all the work useless.
Thus, untimely addition of flour often causes deterioration in the appearance, consistency and taste of the dish.
A common mistake made by cooks
Many housewives try to add flour to the dough immediately after using the sieve.
However, there is no need to rush to add the sifted ingredient.
The product passed through the sieve should "rest" for some time. A few minutes will be quite enough.
If you let the "processed" flour settle, the pancake batter will acquire the ideal consistency. The pancakes will really come out fluffy.
In addition, the dish will acquire an appetizing appearance: a golden brown color and a beautiful “pattern” are guaranteed.
It is also worth noting that using "rested" flour increases the chances of your pancakes having a bright and very pleasant taste.
