It is not always possible to cook pancakes so that they turn out thin and full of holes.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, talks about the five main mistakes in making thin pancakes.
How to get thin perforated pancakes
Firstly, many people do not pay attention to the quality of the frying pan, and a lot depends on it.
Pancakes should be baked in a frying pan with a thick bottom, cast iron or very high-quality aluminum with a non-stick coating.
The second mistake is refusing to use vegetable oil when frying.
Pancakes love butter. You don't need to pour it into the pan, just grease it with a thin layer.
The third mistake is the wrong number of eggs. For a liter of dough you need a maximum of 4 eggs.
Fourth, too much sugar. This ingredient is important for browning, but too much makes the dough tough.
It is advisable to add no more than two tablespoons of sugar per liter of dough.
Also, the dough should not stand for too long, 5-10 minutes is enough.
Earlier, the expert told what mistakes are most often made when frying potatoes.
Expert: Julia Arkhipova
