1. Soda
Some housewives put baking soda in pancake batter in the hope that it will help rid them of the "rubbery" texture, make them delicate. This does happen, but only if you don't overdo it with the baking soda. Otherwise, the finished baked goods come out too hard, dry, brittle. The result is especially bad if fresh milk is used to make pancakes, and the soda is not extinguished. In this situation, the loosening effect is not achieved, and the soda flavor is well felt in the pancakes.
If you remove the soda from the list of ingredients, the pancakes will immediately turn out soft. Doesn't it work out the way you intended? Try using baking powder. You need to take it in the same amount in which you usually add soda.
2. Sugar
A large amount of sugar in the dough leads to the fact that the pancakes are very browned or burned, as they contain too much glucose. Try to limit the amount of this ingredient, or better not put it in the dough at all, so that the blush turns out to be light, golden. Sweet pancakes can be made using honey, topping, jam, which you pour over them when serving. You can also make pancakes with cottage cheese, pre-grated with sugar - you get an option for the most demanding sweet tooth.
Note: Pancakes can burn not only because of the large amount of sugar. Frying in butter, rather than vegetable oil, leads to the same result, the presence of chocolate chips, pieces of fruit or berries in the dough. Therefore, it is best to put the ingredients in after the dough is poured into the pan, or add to the finished dessert.
3. Butter
Everything here is not for everybody. If you like fatty pancakes, you can safely grease them with butter after cooking. If you want the edges of the baking to simply not be dry and the dessert stays soft, tender and tasty longer, you can use the help of potatoes. Cut the raw vegetable in half, saturate with vegetable oil, and brush over the pancakes. The finished baked goods will turn out to be light and tender.
4. Eggs
Eggs are the glue for the rest of the ingredients in the dough, and if there are not enough of them, pancakes can tear in the pan. At the same time, you cannot overdo it with them, otherwise the dough will turn out to be too dense, and the pancakes are tough. Remember the proportions: one egg is enough for 500 ml of milk. By the way, this applies not only to pancakes, but also to other baked goods - in such cases, more means worse, not better.
5. Water
If you knead the dough in water without adding milk, kefir, fermented baked milk and other fermented milk products, the finished pancakes may turn out to be dry and tough after cooling. Even a large amount of butter will not help here. To keep crepes soft and elastic, opt for whey, regular sour milk, or other ingredients from this series.
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A few more secrets
• If you add yeast to the dough, the pancakes will turn out lacy, delicate, with small holes and an amazing aroma of freshly baked bread. However, their preparation takes much longer than baking classic pancakes. After kneading, the dough should be allowed to stand for 40-45 minutes in a warm place without drafts, and only after it has increased in volume, you can start cooking pancakes.
• All ingredients for pancakes must be at room temperature, otherwise the yeast will not work. That is why the eggs must be taken out of the refrigerator at least an hour before the dough is prepared, the milk must be heated. If you use both milk and water at the same time, take the first 750 ml, and the second 250 ml.
• Usually housewives add flour to a mixture of milk and eggs. But it is better to do the opposite - to introduce liquid in small portions into the already sifted flour, constantly stirring the dough. This way you will never have lumps.
• Light and airy dough is obtained if you add mineral sparkling water or boiling water. These ingredients also give the finished pancakes a delicate texture.
• If you add a little vegetable oil to the dough, you will not need to grease the pan before frying each subsequent wine. Instead of vegetable, you can add a few tablespoons of melted butter.
• It is not necessary to fry all the pancakes at once. If dough remains, transfer to a plastic bottle and refrigerate. There it can be stored for a day, and this will not affect the quality in any way. On the contrary, the dough will become firm and elastic, and it can be poured into the pan directly from the bottle. A great option for those who want to save time preparing breakfast.
• To make the pancakes come off well, do not burn or break, it is important to choose a high-quality frying pan. The best option would be cast iron. It warms up evenly and keeps warm for a long time to allow the pancakes to cook well on both sides.
With these simple tips, you will be able to make pancakes that will not drag family members by the ears. They will not tear, burn, brown, on the contrary - they will turn out thin, airy, lacy and incredibly tasty. Of course, every housewife has her own recipe for making fabulous pastries, but if something does not go according to plan, carefully go through each paragraph of the article.
You will find a few more recommendations in the article Mistakes to Avoid to Make Pancakes Puffy and Delicious
Write in the comments what do you think about this?
Source: https://novate.ru/blogs/241120/56836/
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