Never add these ingredients to pancake batter: it will definitely fall apart and start to burn

Pancakes are one of the favorite dishes in many families. They seem easy to prepare, but sometimes the result does not meet expectations: pancakes tear, burn, or turn out too hard. The reason often lies in the wrong composition of the dough.

The FoodOboz editorial team will tell you what foods to avoid to make your pancakes perfect. Some ingredients can ruin the texture, and make pancakes brittle or too greasy.

Ingredients that will ruin pancake batter

Baking soda. Many people add baking soda thinking that it will make pancakes fluffier. In fact, soda is intended for thick American pancakes, but not for classic thin pancakes. It makes them rubbery and can leave an unpleasant aftertaste if the proportions are not followed. If you want a light, porous structure, it is better to use liquid yeast dough.

Butter. Melted butter should not be added directly to the batter, as it makes the pancakes harder after cooling. In addition, the oil can make them too greasy, which will worsen the texture. It's better to use neutral, odorless vegetable oil – it will add elasticity and prevent sticking.

Too many eggs. Eggs give pancakes their elasticity, but an excess of eggs can make the pastry tough and rubbery. The optimal ratio is 2-3 eggs per 500 ml of milk. If you add more, the pancakes will lose their tenderness and become less elastic.

How to make perfect pancakes:

• Use the correct ratio of eggs to milk.
• Add vegetable oil instead of butter.
• Avoid baking soda and baking powder unless you are making thick pancakes.
• Let the dough stand for 10-15 minutes before frying so that all the ingredients are well combined.
• By following these simple rules, you can always make perfect pancakes that don't tear, don't burn, and taste great.