Many inexperienced cooks do not consider such a thing as the method of preparing the dough for pancakes to be of fundamental importance.
Such people are sure that the products can be placed in any order, because the basis for the dish will supposedly turn out correct in any case.
In fact, the order in which the ingredients are added is of great importance, emphasizes Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker.
It would be a huge mistake to pour in the kefir before adding the eggs or to add the flour too early: the pancakes will not turn out very tasty.
The correct order to add ingredients to pancake batter
First, break one raw egg into a bowl. Salt the white and yolk immediately: half a teaspoon is enough.
In addition, you need to add about 30 grams of sugar.
Next, beat the egg well. And only after that, pour half a liter of kefir into the container: the drink should not be cold.
The next step is adding 400 grams of flour. It must be combined with baking powder (1 packet) in advance.
All components must be thoroughly mixed. The prepared dough must be allowed to "rest" - about half an hour. If this condition is met, the pancakes will turn out not only appetizing, but also incredibly fluffy.
Earlier, gourmets were told how to make pancakes without flour .
Expert: Julia Arkhipova
