At first glance, making pancake batter is a very simple matter.
All you need to do is mix the standard ingredients (eggs, milk, flour, butter, salt) and the pancake base is ready.
But sometimes, making dough is accompanied by small troubles. For example, the appearance of a large number of lumps.
Of course, you can make the pancake base liquid using a mixer.
But it is better to prevent lumps from appearing. To do this, you need to use flour correctly.
The Secret to Lump-Free Dough
Before adding flour to the pancake base, it is advisable to sift the product.
However, following this rule does not always help to prepare liquid dough.
In order for the base to acquire the desired consistency, one more important point must be taken into account.
So, you should add the ingredients in the right order. First the flour, then the milk. Never the other way around!
Pouring flour into liquid is precisely the most common mistake that leads to the appearance of lumps.
The milk component should be slowly poured into the container where the flour product is already. And then the dough will have the right consistency: even when mixing the ingredients manually.
