Pancakes will turn out golden and elastic: a few recommendations for making dough

Pancakes are the perfect dish for breakfast or a festive table. They can be thin and delicate, or more fluffy and soft – it all depends on the correct preparation of the dough. The main thing is that the pancakes do not tear, turn well, and have an appetizing golden crust.

The FoodOboz editorial team will tell you a few simple secrets that will help you achieve the perfect result. By following these recommendations, you can make perfect pancakes even without much culinary experience.

Ingredients:

• 1 cup boiling water
• 2 cups of kefir (or whey)
• 2 cups of sifted flour
• 2 eggs
• 0.5 tsp of baking soda
• 2-3 tbsp of vegetable oil
• salt and sugar – to taste

Method of preparation:

1. In a deep bowl, mix the buttermilk, eggs, flour, salt and sugar.

2. Beat lightly with a whisk until smooth.

3. Boil the water in a saucepan, add the baking soda, mix quickly, and pour it into the batter immediately.

4. Mix thoroughly and leave the dough for 5 minutes.

5. Pour the oil into the dough, mix again, then start frying.

6. Pour the batter into a well-heated frying pan, spread it evenly, and fry the pancakes until golden brown.

Tips for perfect pancakes:

1. The frying pan should be well heated so that the batter spreads evenly and small holes appear on the pancakes.

2. It is better to fry the first pancake on a greased frying pan, even if it has a non-stick coating.

3. The cast-iron skillet should be periodically greased with vegetable oil – then the pancakes will not stick and will be easy to turn over.

4. The thickness of the pancakes depends on the amount of dough – experiment to find the perfect portion for your pan.

5. Do not rush to turn the pancake over – wait until the edges begin to move away from the pan, and then gently lift it with a spatula.