Thanks to three simple tricks, pancakes turn out ruddy, velvety, thin and tender.
To ensure that your pancakes always turn out thin, golden brown and velvety, you just need to follow a few simple tricks.
We share secrets on how to make perfect pancakes.
What to do with eggs
Eggs play a major role in the tenderness of pancakes. They give the dough elasticity and help it not to tear.
For thin and soft pancakes, 2-3 eggs per 1 liter of milk are enough.
What to do with vegetable oil
Vegetable oil in the dough gives the pancakes softness, makes them thin and protects them from breaking.
The optimal proportion is 1 tablespoon of oil per 1 egg.
What to do with milk
Milk is usually diluted with water to make the pancakes especially thin.
Another secret is boiling water. It needs to be added to the dough to give the pancakes a silky and velvety texture.
By following these tricks, everyone will be able to make delicious, tender and thin pancakes.
