Many housewives, especially novice ones, complain that the pancakes they cooked with all their heart turned out to be absolutely inedible.
Most often, the problem is that the pancakes come out tough and “rubbery.”
The culprit is a common mistake that is made time and time again by both experienced cooks and young cooks.
The mistake is that the vegetable oil is poured into the dough at the beginning of kneading, instead of adding it to the other ingredients just before frying.
The following tricks will help make pancakes even softer and more tender.
Firstly, before pouring flour into a bowl, it is essential to sift it to get rid of any possible lumps and saturate the product with oxygen.
And secondly, only fresh eggs are suitable for making pancakes.
Before adding them to the dough, beat the eggs until they become fluffy, after which they can be carefully added to the other ingredients.
