Many gourmets complain that the pancakes always come out tough and rubbery.
In such a situation, you need to try to prepare a different version of the dish.
Moreover, this method of preparation does not require the use of additional ingredients.
On the contrary, you should avoid adding certain ingredients to the dough.
This will not harm the dish in any way. On the contrary, the pancakes will become tender and fluffy.
What ingredient should not be added?
Many cooks consider eggs to be an essential component of pancake batter.
After all, it is this ingredient that makes the base denser and the dish more filling.
The egg component prevents the pancakes from spreading in the pan.
However, it is precisely because of this product that the dish acquires toughness. Therefore, if the gourmet is never satisfied with the consistency of the dish, then the ingredient should be abandoned.
How to make these pancakes
Pour 200 ml of kefir into a deep container and add baking soda (1 tsp).
After the mixture “starts working” (we are talking about the appearance of bubbles), one teaspoon of granulated sugar and vegetable oil should be added to the mass.
Of course, you can't do without the flour component. One hundred grams should be enough.
After mixing, you will have the perfect base for pancakes. The dish will be airy and incredibly tender.
