It is no secret that thin pancakes that melt in your mouth and delight with their taste and delicate texture are mostly appreciated.
If the pancakes turn out rough, hard and thick, then the dish cannot be called a success.
Therefore, the expert of the online publication "BelNovosti" in the field of cooking, chef Yulia Arkhipova, named the main mistakes that can be made by housewives.
What do they consist of?
Incorrect proportions of sugar
Many people try to make pancakes sweeter, forgetting that this can harm the quality of the dish. Yes, the dough will be sweet, but hard and not very tasty.
Therefore, no more than two spoons of sugar are taken per liter of the main product. In this case, the dough has every chance of being high-quality and tasty.
Incorrect amount of flour and chicken eggs
Many people add flour strictly according to the recipe, but then wonder why the pancakes turned out too hard. The thing is that it is better to evaluate the texture of the dough yourself. If you see that it turned out too dense, then you can hardly expect thin and tasty pancakes.
You also need to be moderate with eggs. A lack or excess of chicken eggs also spoils the quality of the dish. For half a liter of dough, take no more than two eggs.
Milk
Many people like to cook pancakes with milk, but it is precisely because of this component that the quality of the dish can be spoiled. Therefore, it is better to mix this component with ordinary water in equal proportions.
Subtleties of frying
First of all, choose either a cast iron frying pan of the appropriate diameter or use a pancake pan. Only these two options are considered worthy.
It is important to first warm up the dishes and only then start frying.
Earlier we talked about the secrets that can be used to make buckwheat more original .
Expert: Julia Arkhipova
