How many eggs should be added to the batter for thin pancakes: dispelling myths

Making thin pancakes is a real art that depends on many nuances, including the number of eggs in the recipe. Many housewives argue about how many eggs should be added to make pancakes tender, elastic, and not torn. There are many myths: some say that you need a lot of eggs, while others say that just one is enough. In fact, the right balance of ingredients depends on the desired result.

The FoodOboz editorial team will tell you how to make perfect thin pancakes. Proportions play a big role in this dish.

Eggs are one of the key ingredients in making pancakes. They perform several important functions:

They provide elasticity. Thanks to eggs, the dough becomes more flexible and pancakes do not tear during frying. The egg white holds all the components of the dough together, and the yolk adds tenderness.

Improve the taste. Eggs add a light creamy flavor.

How many eggs to add

The classic version. Usually, 3-4 eggs are taken for 1 liter of liquid (milk or water). This amount provides an optimal balance of elasticity and lightness.

For thinner pancakes. If you want pancakes that are as thin as possible and resemble paper, 2 eggs are enough. This way the batter will be more liquid and spread easily in the pan.

For thicker pancakes. If you want pancakes that are not only thin but also a little stronger, use 4 eggs per liter of liquid.

Without eggs (vegan version)

There are housewives who do without eggs altogether, replacing them with vegetable ingredients (starch, flaxseed flour). In this case, it is important to keep in mind that pancakes can be less elastic and break.

Common myths about eggs in pancakes

Myth 1: "The more eggs, the better." In fact, a large number of eggs makes pancakes hard, and their taste can become too "eggy".

Myth 2: "You don't have to add eggs at all." You can, but then you will have to use additional thickeners or increase the amount of flour, which will affect the texture of the pancakes.

Tips for the perfect batter

• Be sure to sift the flour to make the dough airy.
• Add the liquid gradually to avoid lumps. The dough should be left for 15-30 minutes before frying to make it more homogeneous.
• It is better to grease the frying pan with a minimum of oil so that the pancakes remain thin and not greasy.