How not to make pancake dough: they turn out to be greasy and rubbery
Making perfect pancakes that don't tear or burn is a real art. The batter must be homogeneous, not too thick, and not too thin. To do this, you need to add the right ingredients and calculate their amount.
Therefore, the FoodOboz editorial team will tell you about the most common mistakes made when cooking.
Preparing the dough for pancakes
Source: Pixabay
Large amounts of baking soda
Baking soda is added to pancakes to keep them from tearing. But this ingredient can even spoil the dish if you add more than the required amount. For the perfect taste and consistency, add 2.5 g of baking soda per 500 ml of dough. The products will not be rubbery and will hold their shape well.
Pancake dough
Butter
The fact is that butter will not make the dough tender and elastic. It will only add extra fat. After all, the traditional version already has vegetable oil and it is also needed for frying.
Eggs for pancakes
Source: pexels.com
Add 3-4 eggs or more at once
Frying pancakes
In the classic version of pancakes, eggs must be added. But many housewives believe that the more eggs you add, the tastier and more attractive the dish will be. You only need to add 1 egg per 500 ml of milk.
Delicious fried pancakes
Source: Easy Food
Subscribe
Subscribe
