Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results..
There are three tricks that will provide the product with the desired height and thickness, will not allow it to settle and acquire excessive density..
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, ‘overcooked’.
The tricks of such preparation were shared by the expert on culinary issues of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
Don’t add too many eggs, otherwise instead of fluffy ones you’ll get something that looks like biscuits.
Recommended: no more than 1 egg per 0. 5-1 liter of kefir or milk.
Second
Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.
You can use vegetable oil, you can use butter, as well as heavy cream.
Thanks to these ingredients, the dough will be light and porous, and the pancakes will not become «bready» and «rubbery».
Proportion: a tablespoon of vegetable oil per 0. 5-0. 7 liters of liquid.
Third
The dough needs proofing. Leave it for 10-15 to 30 minutes, and then fry.
And in order for the pancakes to come out high and with round sides, you should simply substitute a thicker dough.
Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results..
There are three tricks that will provide the product with the desired height and thickness, will not allow it to settle and acquire excessive density..
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, ‘overcooked’.
The tricks of such preparation were shared by the expert on culinary issues of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
Don’t add too many eggs, otherwise instead of fluffy ones you’ll get something that looks like biscuits.
Recommended: no more than 1 egg per 0. 5-1 liter of kefir or milk.
Second
Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.
You can use vegetable oil, you can use butter, as well as heavy cream.
Thanks to these ingredients, the dough will be light and porous, and the pancakes will not become «bready» and «rubbery».
Proportion: a tablespoon of vegetable oil per 0. 5-0. 7 liters of liquid.
Third
The dough needs proofing. Leave it for 10-15 to 30 minutes, and then fry.
And in order for the pancakes to come out high and with round sides, you should simply substitute a thicker dough.
Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results..
There are three tricks that will provide the product with the desired height and thickness, will not allow it to settle and acquire excessive density..
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, ‘overcooked’.
The tricks of such preparation were shared by the expert on culinary issues of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
Don’t add too many eggs, otherwise instead of fluffy ones you’ll get something that looks like biscuits.
Recommended: no more than 1 egg per 0. 5-1 liter of kefir or milk.
Second
Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.
You can use vegetable oil, you can use butter, as well as heavy cream.
Thanks to these ingredients, the dough will be light and porous, and the pancakes will not become «bready» and «rubbery».
Proportion: a tablespoon of vegetable oil per 0. 5-0. 7 liters of liquid.
Third
The dough needs proofing. Leave it for 10-15 to 30 minutes, and then fry.
And in order for the pancakes to come out high and with round sides, you should simply substitute a thicker dough.
Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results..
There are three tricks that will provide the product with the desired height and thickness, will not allow it to settle and acquire excessive density..
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, ‘overcooked’.
The tricks of such preparation were shared by the expert on culinary issues of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
Don’t add too many eggs, otherwise instead of fluffy ones you’ll get something that looks like biscuits.
Recommended: no more than 1 egg per 0. 5-1 liter of kefir or milk.
Second
Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.
You can use vegetable oil, you can use butter, as well as heavy cream.
Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results..
There are three tricks that will provide the product with the desired height and thickness, will not allow it to settle and acquire excessive density..
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, ‘overcooked’.
The tricks of such preparation were shared by the expert on culinary issues of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
Don’t add too many eggs, otherwise instead of fluffy ones you’ll get something resembling biscuits
Many people love pancakes, and there are many who like to fry them, but often, alas, not everyone is happy with the cooking results.
There are three tricks that will provide the product with the necessary height and thickness, and will not allow it to settle and become excessively dense.
Following them, you are guaranteed not to make pancakes ‘bready’, absorb oil, or ‘overcooked’.
The tricks of such preparation were shared by the culinary expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova.
First
You shouldn’t add a lot of eggs, otherwise instead of fluffy ones you’ll get something resembling biscuits.
Recommended: no more than 1 egg per 0. 5-1 liter of kefir or milk.
Second
Unlike eggs, pancakes love butter. But we add it not to the frying pan, but to the dough.
You can use vegetable oil, butter, as well as heavy cream.
Thanks to these ingredients, the dough will be light and porous, and the pancakes will not become ‘bready’ and ‘rubbery’.
Proportion: a tablespoon of vegetable oil per 0. 5-0. 7 liters of liquid.
Third
The dough needs proofing. Leave it for 10-15 to 30 minutes, and then fry.
And in order for the pancakes to come out high and with round sides, you should simply substitute a thicker dough.
