Freshly made pancakes do not always delight with their fluffy texture, which can disappoint housewives.
However, it is important to understand that this can be the result of some common mistakes. What shortcomings are most often encountered?
Inappropriate Kefir
Some believe that even slightly spoiled fermented milk products can be used, but this is a misconception. It is best to use fresh kefir.
You should not prepare the dough if the drink has just come out of the refrigerator: cold temperature negatively affects the quality of the pancakes.
It is better to slightly warm the kefir in a saucepan: as soon as the liquid begins to boil, the kefir is ready for further use.
Baking Soda or Baking Powder
To achieve fluffiness, it is necessary to add a component that is responsible for the texture. Baking soda or baking powder works great for this task.
In both cases, just a pinch of powder is enough.
Some housewives add yeast to ensure the desired result.
Instant Frying
You should not immediately start frying the pancakes. The dough will be fluffier and airier if you let it rest for a while.
10 minutes will be quite enough.
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