So that the pancakes are tall, don’t absorb oil, and aren’t “bready”: everyone knows how to fry them, but not everyone is happy with them

Many people love pancakes, and there are many who like to fry them, but unfortunately, not everyone is happy with the results of the preparation.

There are three tricks that will ensure the product has the required height and thickness and will not allow it to settle and become too dense.

By following them, you are guaranteed not to make pancakes that are “bready”, soak up oil, or “overcooked”.

The tricks of such preparation were shared by the culinary expert of the online publication BelNovosti, chef Yulia Arkhipova.

First

Don't add too many eggs, otherwise instead of fluffy ones you'll get something that resembles biscuits.

Recommended: no more than 1 egg per 0.5-1 liter of kefir or milk.

Second

Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.

You can use vegetable oil, butter, or even heavy cream.

Thanks to these ingredients, the dough will be light and porous, and the pancakes will not become “bready” and “rubbery”.

Proportion: one tablespoon of vegetable oil per 0.5-0.7 l of liquid.

Third

The dough needs proofing. Leave it for 10-15 to 30 minutes, and then fry.

And in order for the pancakes to come out high and with round sides, you should simply use a thicker dough.