Of course, there are people who like dry and tough pancakes.
But most gourmets still prefer a soft, tender and fluffy dish.
If a cook can't seem to achieve exactly this result, it's worth analyzing how the food is prepared.
It is possible that a person constantly makes at least one of the following mistakes.
Incorrect ratio of ingredients
Too much flour or eggs can result in pancakes that are too tough.
To avoid this problem, you need to adhere to the following ratio of components:
- two eggs;
- two glasses of milk;
- one glass of flour;
- two tablespoons of sugar;
- a little salt.
Refusal to use oil
It is worth mentioning another important component of pancake dough. We are talking about vegetable oil.
Many cooks do not add it to the pancake base. And in vain, because without the oil ingredient, the dough is unlikely to acquire a normal consistency.
But the presence of oil is a guarantee of the elasticity of the pancake base.
As for the amount of the ingredient, two tablespoons will be enough.
Unwillingness to give the test a "rest"
Some housewives are in too much of a hurry and start pouring freshly prepared dough onto a hot frying pan.
This does not lead to anything good. The pancakes often turn out brittle.
The pancake base should "rest" for at least half an hour. And then the chances of preparing the perfect dish will remain.
