As any cook knows, pancake batter should consist of flour, milk, eggs, salt, sugar and vegetable oil.
However, some housewives add another ingredient to the pancake base - table vinegar.
Usually, only a small amount of the sour component is used: one tablespoon for the entire dough.
This is enough to give the dish the perfect consistency.
When to Add Vinegar to Pancake Batter
This should be done at the very end of preparing the pancake base.
First, you need to mix half a liter of milk, 50 grams of granulated sugar and half a teaspoon of salt.
In a container with the resulting liquid, you need to break two eggs and pour in 160 grams of sifted flour. You need to add a teaspoon of soda to the flour component in advance.
After thoroughly mixing, add a tablespoon of nine percent vinegar and a little vegetable oil to the mixture.
The prepared dough needs to be given a "rest". The pancake base should sit for at least a quarter of an hour.
This dough will produce thin pancakes that are incredibly tender. In addition, the dish will have a very appetizing appearance (ruddy and delicate). Such results will be achieved precisely due to the use of vinegar.
Earlier we told you which ingredient should not be added to the base for potato pancakes.
