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.

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.

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.

Add 3-4 eggs or more at once

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.