The pancakes should be fluffy.
Unfortunately, not all cooks succeed in preparing airy flour products.
Sometimes the flatbreads turn out too thin: almost like pancakes.
How can the dish's lack of fluffiness be explained?
This question was answered by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
Using cold ingredients
Many housewives start making pancakes immediately after taking the products out of the refrigerator.
This is a gross mistake. The kefir and eggs added to the dough should be at room temperature.
Therefore, take these products out of the refrigerator in advance. If you ignore the recommendation, the pancakes will probably come out flat.
Adding soda incorrectly
Some amateur cooks add sodium bicarbonate directly to kefir.
And in vain, because in this case the soda ends up in an acidic environment. The result is a dough from which you can’t make fluffy pancakes.
Want to get airy flatbreads? Then sprinkle soda into the already prepared dough!
Unwillingness to give the test a "rest"
You will do wrong if you start frying the pancakes immediately after preparing the dough.
The kefir-egg-flour mixture should “rest”.
Leave the container with the dough “alone” for at least a quarter of an hour.
During this time, the base will acquire the ideal consistency. As a result, the pancakes will be fluffy and tender.
Expert: Julia Arkhipova
