Sometimes pancakes may look perfect, but upon tasting they reveal a very serious flaw: they are not cooked through on the inside.
This may be due to a number of culinary shortcomings.
What are the main disadvantages?
Texture of the workpiece
Experienced cooks always try to evaluate the structure of the dough before putting it in the frying pan. If it turns out too dense, it is better to redo the preparation.
If the texture is too "cool", the pancakes will not bake through.
Chicken eggs
Of course, you can add this component, but it is important to observe moderation. If there are too many eggs in the pancake dough, they are unlikely to bake.
Even if this happens, the flour products will be too rubbery.
Temperature of the dishes
Any experienced housewife knows that you can't cook pancakes on a cold frying pan. The quality of the products will leave much to be desired.
Therefore, preheat the cookware before you start cooking.
Tightness
You shouldn't try to fry a large number of pancakes at the same time. Because of this, they won't bake through, as the temperature in the pan changes.
Therefore, try to ensure that a distance of five centimeters is maintained between the items.
