Never cook thin pancakes like this: one mistake that makes products greasy

Thin pancakes are the dream of many cooks. They look aesthetically pleasing, taste delicate, and are ideal for both sweet and savory fillings. However, it often happens that they turn out to be too greasy, which spoils the whole dish.

The FoodOboz editorial team will tell you how to avoid this common mistake. We offer proven tips that will make your pancakes perfect.

The main reason why pancakes become greasy is the regular addition of oil to the pan before each new pancake. This approach leads to excess fat being absorbed into the dough, and instead of a delicate delicacy, you get heavy, oily products.

How to use vegetable oil correctly

1. Grease the griddle only once. Before you start frying the pancakes, apply a thin layer of oil to the surface of the griddle. You can use a silicone brush to spread the oil evenly.

2. Use a potato or onion. If you don't have a special brush, a regular potato will do. Cut the potato in half. Dip the slice in a small amount of oil. Brush the surface of the pan using the potato as an applicator. To avoid burning, prick half of the potato on a fork. An onion can be used in the same way, but it can leave a slight flavor that not everyone will like.

3. Add oil to the batter. Another way to avoid greasy pancakes is to add a few tablespoons of oil directly to the batter. This will give the pancakes the elasticity they need and protect them from sticking to the pan.

Advantages of these methods

The pancakes will be evenly browned without excessive fat. You will get a thin, delicate structure that perfectly holds the filling. The dish will look appetizing and will appeal to even the most demanding gourmets.