What consistency should the dough for pancakes be of so that the products rise accurately and turn out fluffy: secrets from the cook

Pancakes are a great option for breakfast or a snack. They are easy to prepare, but without a few important secrets, the products will not be fluffy. You need to pay attention to the temperature of the kefir, the consistency of the dough, and even the way you put the finished products on the plate

The idea of making perfect fluffy pancakes was published on the Instagram page of food blogger Valentyna Saenko (valya saenko). For the base, you will need kefir.

Ingredients:

• kefir (warm) - 300 g
• egg - 1 pc.
• sugar - 0.5 tbsp
• salt - a pinch
• flour - 210-220 g
• soda - 0.5 tsp.

Method of preparation:

1. Add the egg, salt and sugar to the warm kefir (this is important).

2. Mix with a whisk until smooth.

3. Add the flour and mix again.

4. Put in the baking soda, mix and leave, no more stirring. The dough should fall lazily from the spoon - this also affects the pomp of the pancakes.

5. After 15-20 minutes, fry without stirring the dough, just scooping it out. To prevent the dough from sticking too much, you can grease a spoon with vegetable oil. Put it on a hot frying pan. If you put it on the side of the spoon, the pancakes will be oval, if you put it on the spout, they will be round.

6. Fry over a slightly higher than minimum heat. After turning, cover with a lid. Fry until golden brown. Hot pancakes should not be placed in a slide, because they will not be puffy. Each product should lie freely.