It would seem that the set of essential ingredients for pancake batter is known to all cooks: both beginners and experienced.
So, the mass should consist of flour, eggs, milk, vegetable oil, salt and sugar.
However, some clever housewives use another component - water that has just been brought to a boil.
Usually, boiling water replaces half the volume of a milk drink.
Why is this done? It turns out that the very hot liquid gives the dough the perfect consistency.
But what exactly are the benefits to the cook who adds boiling water to the mixture?
Pancakes don't break
Thanks to the high temperature water, the pancakes remain intact during cooking.
They instantly become elastic: you can safely turn them over and rearrange them.
The pancakes turn out fluffy and lacy
The presence of boiling water in the pancake dough is a guarantee of getting an airy dish. In addition, the pancakes acquire an appetizing appearance: they turn out to be lacy (with holes).
And a similar result is achieved without the use of baking soda, mineral water or yeast.
The pancakes turn out tender
By adding boiling water to the batter, the cook increases the chances of getting incredibly soft pancakes.
The most interesting thing is that the dish will remain tender for quite a long time: the food will not dry out even after a day.
