It's hard to resist these fluffy, tender and airy pancakes.
But if the flatbreads turn out hard, flat and not very appetizing, then the gourmet is unlikely to be eager to eat such a dish.
But why does the dish sometimes turn out unsuccessful? It's all about the mistakes that housewives often make when preparing pancakes.
To avoid disappointing yourself and your family, avoid the following mistakes.
Quenching soda with vinegar
One of the secrets to making pancakes fluffier is adding baking soda to the dough.
Many housewives extinguish it with vinegar before adding it to the mixture.
You shouldn't do this. A sour ingredient that should be in the dough anyway will do the job just fine. We're talking about kefir.
Using cold kefir
Never add a low-temperature fermented milk drink to the pancake base.
The kefir package should be taken out of the refrigerator in advance. It is even better to warm the product up a little before using.
Adding a warm white drink to the dough is a guarantee of making fluffy pancakes.
Beating the dough with a mixer
The prepared mass should be mixed well with a spoon. Do not use household appliances.
There is no need to worry about lumps remaining in the dough. They will not prevent you from making fluffy pancakes.
However, whipping the base quickly with a mixer can result in cakes that are too thin and hard.
