Former school cafeteria worker gives out recipe for lush pancakes

There is hardly a person who does not like pancakes. In addition, there are so many options for cooking: with a banana, with an apple, on oatmeal or rice flour. The only problem is that pancakes don’t always turn out plump. What's the problem? We'll open today. pancake And we'll talk about the cooking mistakes.



There are options for cooking pancakes on yeast - in this case, they always turn out plump. However, we will look at the classic recipe, which often has problems. If you miss a few points, pancakes are made flat They don't look so appetizing. Here's how you can fix it.



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1. Test consistency. The dough for pancakes should be quite thick - like sour cream, and it is difficult to slide off a spoon. If it spreads through the pan, don't wait for lush pancakes. But if you overdo it with flour, the dough will be clogged, and the pancakes will not grow. We need a middle ground.
   
   
   
   
2. flour. In order to get cute puffy, flour should be sifted. So we saturate it with oxygen, which makes the dish more airy. It is also worth noting that in the case of replacing flour with buckwheat or oatmeal, pancakes in any case will be less lush. But no less delicious!
3. sugar. Too much sugar in the dough will cause the pancakes to fall off. So sweets are in moderation. It is better to pour the finished dish with honey or syrup.
   
   
   
   
4. Temperature.. If you use kefir to make pancakes, it should be at room temperature, in no case cold. This will help lactic acid react with soda, which affects the lushness.
5. Time.. After preparing the test, do not rush to fry pancakes immediately. We need to let the dough brew a little. About 15-30 minutes will be enough. It is also important not to leave a spoon or other kitchen appliances in the test.
   
   
   
   
6. Stirring. After insisting on the test, it does not need to be stirred again. This is also a very important point on which the splendor of pancakes depends.
7. Pan. For frying, it is better to take a pan with thick walls, which warms evenly. First, the dry frying pan should be properly heated, and then pour the oil.

Recently, for me, the pomp of pancakes is not as fundamental as their composition. Therefore, I found a useful option - pancakes with oatmeal and banana. I recommend trying, especially those who follow the figure and proper nutrition.



If you like a classic recipe, the above techniques will help you achieve lush, appetizing pancakes, as in the pictures. Do you know any other secrets to improve the quality of the dish? Be sure to share in the comments!