Thin, golden pancakes are a hearty accompaniment to coffee or tea. In order for the dish to turn out really delicious - the dough should be tender and dense. But very often unsuccessful culinary experiments only spoil the dish.

FoodOboz editorial staff will tell you which components should be added to the dough very carefully, and from which it is better to refuse. The secrets of puffy dough are really very simple.

Butter

Butter is usually added to the batter for pancakes in order to make the texture of the products tender. But this component only adds excessive fatness. After that, the pancakes will definitely not be tasty.

Baking soda

It is the baking soda that can make the pancake batter very rubbery. Therefore, if you want to make the texture of the batter lush - it is enough to beat the eggs well. It is better to avoid baking soda.

Too many eggs

Eggs are an essential ingredient for pancakes. But they must be added very carefully, because the batter can be spoiled. It should be remembered that for 500 ml of milk you need only 1 egg. And no more.

Also on OBOZREVATEL you can read the recipes:

• Thin pancakes on whey
• Thin pancakes on milk
• Thin custard pancakes on milk