If pancakes always come out flat and rubbery, then you should pay attention to one interesting option for preparing the dish.
It turns out that the correct use of one well-known ingredient will help you prepare an incredibly fluffy and tender dish.
The secret is in a certain way of adding the raw egg.
In most cases, the ingredient goes into the dough whole. Why not try dividing the product first?
What does this method give?
Before adding the egg to the pancake base, it is advisable to separate the yolk and white.
Moreover, the white part of the product should act as the secret component that makes the dish airy.
The egg whites need to be beaten and only then added to the dough.
As a result, an ingredient saturated with air bubbles will appear in the mass. The pancakes will turn out very fluffy.
Other secrets for fluffy pancakes
To ensure that the dish acquires the desired consistency, it is worth paying attention to other tricks.
Firstly, you can't pour cold kefir into the dough. The fermented milk drink should at least reach room temperature. And if you warm it up a little, it will be even better.
Secondly, the prepared base should "rest". If you use the dough immediately, it is unlikely to produce airy pancakes. Let the mass stand for at least a quarter of an hour.
