A culinary trick - and pancakes no longer absorb oil from the frying pan
Fluffy and flavorful pancakes are a great dish for breakfast or a snack.
If you decorate them with berries, fruits or add sauce, the treat will be much more filling, tastier, and you can also replace dessert with it.
But when frying pancakes, oil is usually used, which many people generously pour onto the frying pan. You shouldn't do that.
After all, the dough will absorb this component perfectly during the cooking process, which can spoil the product and make it less appetizing.
That's why experienced housewives prefer to add a little butter to the dough itself.
If you follow the standard recipe, then 1-2 spoons of the product will be enough for the pancakes to be fluffy and tender, but at the same time not to burn and not to absorb all the oil from the frying pan.
You can add just a drop of it to the frying pan or replace it with a piece of lard, which you need to grease the surface with.
