The ability to make delicious and beautiful looking pancakes is very valuable.
Not every housewife can prepare a dish so that it turns out golden and moderately crispy.
From time to time, amateur cooks encounter difficulties: pancakes are either unevenly baked, or fall apart right in the frying pan, or remain pale.
However, if you use one important ingredient correctly, the dish will always turn out perfect.
What ingredient are we talking about?
One of the important components of pancake batter is sugar.
Many housewives do not want to add this product to the pancake base, because its excess can lead to such an unpleasant situation: part of the pancake burns, and part retains the cheese.
It is really not advisable to overdo it with the sweet bulk product. However, you should not completely give up using granulated sugar either: without this component, pancakes will not acquire a golden brown color.
When making pancakes, you need to follow a simple rule: for every liter of dough, you need to add one tablespoon of sugar - no more, no less.
In this case, the dish will turn out perfect: tasty, golden, crispy, not burnt or raw.
