Properly prepared pancakes are fluffy, soft and airy.
However, not all amateur cooks can boast of their ability to make flatbreads exactly like this.
More often than not, the dish turns out dry, hard and brittle.
It will be difficult to wrap the filling in such pancakes. And you will hardly get any pleasure from simply eating them with sour cream.
To avoid culinary failure, avoid the following mistakes.
Lots of eggs
An abundance of egg in pancake batter is a common reason for making pancakes that are too dense.
To make the pancakes airy, two eggs per 0.5 liters of milk drink will be enough.
Lots of sugar
You shouldn't overdo it with sugar either. Even if you have a sweet tooth.
If the pancake base contains too much sweet ingredient, the dish will not have the best consistency and will not have a very nice color.
Turn frequently in the pan
Some cooks flip the pancake too early - when the bottom side has not yet had time to brown.
Of course, later the flatbread can be put back in place. But then you need to take into account: the pancake will no longer be beautiful. And fluffy either.
Using Baking Soda
Some housewives add sodium bicarbonate to pancake batter, believing that this component will ensure softness and fluffiness.
This is a misconception. Soda is not needed in pancakes. And if you do add it, you can't count on a good consistency of the dish.
Using butter
There are many cooks who bake pancakes using a mixture of butter and vegetable oil.
But you shouldn't do that: the flatbreads will turn out tough. You should limit yourself to using only vegetable oil.
