Too much egg in the dough is a common reason for thin, flat and not very appetizing pancakes.
Experienced housewives have long ago discovered the following pattern: “The fewer eggs in the flour base, the more airy the dish turns out.”
There is no need to completely abandon the use of the egg ingredient (although there are such recipes).
You just can't overdo it with this product. But what exactly is the ratio of ingredients that should be observed?
How many eggs to add to pancake base
It is definitely not worth using more than one raw egg.
This amount is quite enough for half a liter or even a liter of liquid used to prepare the pancake batter (usually kefir is used in this role).
What about the "doughiness" of the dough?
Many housewives may refuse to follow the recommendation, explaining this by their reluctance to make the dough “less rich”.
Some amateur cooks are sure that the lack of egg component can make pancakes less tasty and nutritious.
In fact, the "richness" of the flour base does not depend on eggs at all, but on another product. One tablespoon of vegetable oil is enough for half a liter of kefir.
However, there are good alternatives to this viscous liquid. For example, butter or sour cream.
