These mistakes, which at first glance seem trivial, are made by many, and as a result, the pancakes are not as fluffy and tasty as we would like.
These rules are never violated by experienced housewives who have baked hundreds of plump and airy pancakes.
Ingredients from the fridge
The quality of the dough suffers greatly if cold ingredients are used. This is one of the main reasons why pancakes are flat, like crepes.
Experienced cooks take eggs, butter, and dairy products out of the refrigerator in advance, or slightly warm up milk (kefir) and butter immediately before cooking.
Baking powder or soda in kefir
Kefir has an acidic environment, and soda and baking powder extinguish it if these products are added directly to the fermented milk drink. Therefore, baking powder (soda) is added last.
Rush
Experienced cooks do not recommend starting to cook pancakes right away. You need to let the dough sit for a while. It is enough to set aside 10-15 minutes for this.
During this time, the dough will become loose and porous, and will noticeably increase in volume. But you cannot stir it after this, as this will disrupt the structure. As a result, the pancakes will settle.
