Pancakes are ideal for both an invigorating morning breakfast and a cozy family evening with a cup of tea.
Golden, fluffy, with a crispy crust and a tender, airy center – who can resist the temptation to try them?
But sometimes the result may not be what you expected. The pancakes may turn out flat, hard, or, on the contrary, too greasy and heavy.
In this regard, the expert of the online publication BelNovosti, chef Yulia Arkhipova, decided to reveal three secrets of professionals that will help you avoid such problems and prepare real culinary masterpieces worthy of the highest marks.
Perfect dough
Don't think that the pancakes will taste better if you add more flour. Quite the opposite: the dough will end up heavy, and the pancakes will be tough and rubbery.
Add flour gradually, stirring the dough. Your goal is to achieve the consistency of thick sour cream.
Proper frying
When frying, it is important to use enough oil and to pour the batter into a well-heated pan until it starts to smoke slightly.
Make sure there is enough space between the pancakes so that they don’t stick together into one solid pancake.
Fry the pancakes on both sides until they are golden brown. Do not cover the pan with a lid at this point, and after the pancakes are ready, transfer them to a paper towel to remove excess oil.
Additional ingredients
The pancakes will become a masterpiece after you add vanilla sugar, lemon or orange zest, a pinch of cinnamon or cardamom to the dough.
You may prefer additions such as raisins, banana or apple.
For reference
Pancakes are flour products baked (fried) from yeast dough in a frying pan.
Expert: Julia Arkhipova
