Pancakes have one serious drawback: these thin flatbreads dry out very quickly.
This is why housewives rarely decide to prepare the dish for future use.
However, there is one little trick that allows you to make pancakes that stay soft for a very long time.
According to Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, it is enough to replace one of the ingredients.
By the way, due to the non-standard component, the dish will turn out not only incredibly tender, but also much more delicious.
How to Replace Milk in Pancake Batter
Do you want your pancakes to be very appetizing and stay soft for a long time?
Then replace the milk with sour cream and plain water. This combination will give the dish the perfect consistency.
Break two chicken eggs into a deep bowl. Add 200 grams of 30% sour cream, a tablespoon of granulated sugar, a pinch of salt and soda to the same container.
Important: the package with the fermented milk product must be taken out of the refrigerator in advance. If the ingredient is cold, the pancakes will not turn out perfect.
All the contents of the bowl must be thoroughly mixed. Add 120 grams of flour and 250 milliliters of plain water to the resulting mass.
The second mixing will result in an airy dough, from which you will get gorgeous pancakes - tender and retaining their freshness for a long time.
Earlier, an expert explained why vinegar should be added to yeast dough.
Expert: Julia Arkhipova
