Imagine: a thin, lacy pancake, soaked in the aroma of melted butter, melts on your tongue. But for some reason your pancakes tear, stick, or feel like rubber?
It's all about three fatal mistakes that 9 out of 10 housewives make.
And now you will learn how to avoid them so that your pancakes become legendary!
The first is the wrong consistency of the dough.
The ideal dough should be liquid, like cream. Mix 500 ml of milk, 2 eggs, a pinch of salt, 2 tbsp of sugar and gradually add 200 g of flour.
Add 2 tbsp of vegetable oil - this way the pancakes won't stick to the pan. But the main life hack is sparkling water!
Replace a third of the milk with it - the dough will become light and the holes will be lacy.
Want some sourness in your pancakes? Use kefir instead of milk and add ½ teaspoon of baking soda.
The second secret is the temperature of the frying pan.
Put a drop of water on it: if it hisses and evaporates, it’s time to start.
Before the first pancake, grease the surface with a piece of lard or a brush with oil.
Ladle the batter into the pan and swirl it quickly to spread it into a thin layer.
If the dough flows too quickly, add flour; if it forms lumps, dilute it with milk.
And the third point is turning over.
Don't rush! Wait until the edges brown and start to come off. Use a spatula to lift the edge, then flip it over with a sharp movement of your hand.
If you are afraid, use two spatulas. And to make sure the pancakes are equally brown, wipe the pan with a napkin after each flip and grease it again with oil.
But what if the pancakes still break?
There may not be enough eggs or butter in the dough. Add another egg or a spoon of mayonnaise - it will make the dough elastic.
Another trick: let the dough sit for 30-40 minutes. The flour will swell, the gluten will become softer, and the pancakes will stop tearing.
Stack the finished pancakes, brushing each one with melted butter.
And try unusual fillings: cottage cheese with herbs, bananas with chocolate or chicken in cream sauce. But this is just the beginning.
How about pancakes with crab sticks and cheese? Or sweet ones with strawberries and whipped cream?
Do you want to surprise your guests?
Make colorful pancakes! Add beetroot juice (pink), spinach puree (green) or turmeric (yellow) to the dough.
Serve them with a variety of sauces to jazz up any breakfast.
And don’t forget about serving: roll the pancakes into envelopes, rolls, or fold them into an envelope with the filling inside.
