But keep in mind, now your family will not leave you alone.
You seem to bake pancakes according to a recipe, scrupulously, like a pharmacist, you measure out salt, flour, soda – everything is accurate to the gram, as it is written in the book. And the pancakes still turn out to be dull and tasteless. No, your arms are growing out of the right place. It’s just that in the case of pancakes, not only the recipe is important, but also many other, as it turned out, important details.
Many people know that flour for dough must be sieved, but they are lazy. And this is important, and not only because of small lumps and impurities. Sifting flour, you saturate it with air – the dough is lighter and fluffier.
Add a little mineral water to milk or kefir, depending on what you will knead the dough. This will make the pancakes more fluffy. After all, mineral water contains soda, which will loosen the dough with a million magic bubbles. And there will be openwork pancakes on your table.
Remove the eggs from the refrigerator in advance so that they have time to warm up. And even slightly warm milk or kefir to room temperature. And thoroughly heat the pan before baking, otherwise the pancake will stick and come out lumpy.
Mix eggs with milk and then add flour. Experienced housewives beat the dough by hand, and not with a blender, then the pancakes are not so dense and thick. Let the dough stand and the small lumps will disperse on their own. Add some vegetable oil to the dough to prevent the pancakes from burning.
Many housewives are upset: they did everything according to science, and the pancakes are far from ideal. In the old days they knew: it’s all about a heavy cast-iron frying pan. However, cast iron is a porous material, and residues of fat accumulate in it. After each use, a cast iron pan must be thoroughly cleaned and calcined at a temperature of 400 degrees so that carcinogens do not accumulate there.
Modern technologies make it possible to make “grandmother’s” dishes from other materials. Please note: in order for the pancakes to bake evenly, the pan must be, firstly, cast, and secondly, with a thick bottom. If you are cooking on thin stamped dishes, then pouring the dough into the pan, thereby cooling it. As a result, the pancakes on the outside burn, but inside they do not have time to bake.