Why pancakes are pale as paper and how to make them red Bashny.Net

Some hostess pancakes are red and thick, others are pale and thin. Fans of adding ingredients to the eye do not always understand how to cook pancakes with milk, so that they are both beautiful and tasty. The fact that pancakes are white and unappetizing can only say one thing: something is missing.



The fact that the first pancake is a lump does not mean that all other pancakes should be subject to the same fate. One of the main rules for making pancakes with milk is a well-hot pan, oiled. If it is not hot, pancakes can turn pale. And here are other reasons for pale as toadstools, pancakes.



The more eggs there are, the more chances there are of getting delicious pancakes. All pastries like to put as many eggs in it as possible. Conclusion: if the pancakes turned pale, then you need to add more eggs. The optimal ratio is 3 eggs per 500 ml of milk.



An insufficient amount of milk or dilution of milk with water leads to the fact that pancakes are thin and pale. Often the pancakes still stick to the pan and tear. A pleasant golden hue will appear if there is enough room temperature milk in the dough.



A pinch of salt is added to the dough, sometimes neglecting the addition of sugar. The lack of a sweet component leads to pale pancakes. And if the dough is also on the water, pancakes will be lean and tasteless.

Sometimes it's the oil. For the creamy aroma and the desired golden shade of pancakes, it is necessary to add butter to the dough, not vegetable. They should lubricate the pan.



The test for thin pancakes should always be given time to rest. 5 to 30 minutes. During mixing, the starch molecules in the flour absorb the liquid. When the dough rests, it becomes thicker. Do not rush to add flour to the liquid dough, let it stand a little, after a couple of minutes stir the dough again and you will see that it has become thicker. If the dough is not allowed to rest, pancakes will turn pale and hard.



Mixing Ingredients When you mix wet and dry ingredients, gluten begins to stand out. And the longer the dough is mixed, the more gluten continues to develop. The result of such a test will be a stack of hard pancakes instead of the light and fluffy ones you probably dreamed of. Follow this advice: mix the dough only until the wet and dry ingredients combine and there are no more visible pieces of flour. The dough is likely to be clumpy, and that's normal.



It’s fun to play with the flavours of pancakes, but too many berries or chocolate crumbs can weigh down the dough, which prevents the pancake from cooking properly or can cause the filling to burn. I never add water to the dough, so pancakes are always soft and golden. How do you make pancakes with milk?