Although pancakes seem like a ridiculously simple dish, even their recipe can be ruined if you add the wrong ingredients.
Some cause pancakes to tear, others to burn, and still others to dry out. We'll tell you how to avoid troubles in advance, rather than during the process of making pancakes.
To bake delicious pancakes, you don't need to invent anything or be afraid of not adding sugar or salt to the dough. All this can be corrected with flavor additives that pancakes are often served with - butter, jam or sour cream.
The pancakes will be ruined:
- if you add too much granulated sugar to the dough, it will burn when heated, and therefore the pancakes will turn out burnt or even black;
- there will be no luck if you add baking soda when mixing the dough with milk - it is only good if you are making pancakes with kefir or sour milk - in this case the pancakes will turn out dry and brittle;
- eggs should also be added with extreme caution - too many of them will cause the pancakes to break as soon as you want to turn them over to the other side;
- butter is only compatible with ready-made pancakes, but baking pancakes with it is not only wasteful, but also impractical.
It is better to bake pancakes in vegetable oil, which can be added directly to the dough, and this will be quite sufficient.
