Experienced chefs explained how to make perfect pancakes that won't absorb oil from the frying pan.
This is a pressing problem for many housewives: pancakes turn into a kind of “sponge” that absorbs almost all the oil from the frying pan.
You can eat such dough products, but not everyone will like them. Pancakes that absorb a small amount of oil are more appreciated.
Usually, the pan is placed on the fire and then the required amount of oil is poured in. But chefs do it differently.
Experienced cooks fry pancakes in a dry frying pan. Oil is added directly to the dough, adjusting the required amount. But it is important not to overdo it, otherwise the difference will not be too noticeable.
Additionally, the surface of the frying pan can be greased with a piece of lard or a drop of vegetable oil. About 1-2 tbsp of this ingredient is added to the pancake dough itself. The dish is fried over medium heat.
