Butter dish

Secrets of good pancakes
- Be sure to sift the flour before kneading the dough. This must be done in order to saturate it with air as much as possible and thereby give the dough splendor and lightness.
- First you need to mix the liquid ingredients - milk and eggs, beaten with sugar and salt. And only then gradually add the sifted flour, each time thoroughly mixing the dough so that there are no lumps.
- Milk and eggs should be at room temperature. Therefore, you should get the eggs out of the refrigerator in advance, and warm the milk a little.
- If you add a lot of salt - the dough will "ferment" poorly (pancakes will turn out pale), if there is a lot of sugar - the pancakes will be hard and dense.
- It is believed that pancakes with milk are tastier than just water, but they turn out to be more fluffy on water, which is why milk and water are most often used for pancakes at the same time, but, of course, pancakes can only be cooked in milk or water ...
- Before baking pancakes, add a tablespoon of vegetable oil to the dough and stir well. The dough will be more elastic and the pancakes will not stick to the pan.
- The dough should not be too thin and not too thick. In terms of its consistency, the ideal pancake dough is most similar to liquid sour cream.
- Beating the dough too hard will make the pancakes "rubbery"
- If the pancakes are made with kefir, then knead the dough a little thicker than necessary. Pour baking soda into a separate bowl and pour half a glass of boiling water over it. Pour the resulting liquid into the dough, stirring quickly. This will make the pancakes look more lacy.
- Lubricate the pan with a little oil, otherwise the pancakes will turn out too greasy.
- Bake pancakes in a very hot skillet. The first pancake often turns out to be "lumpy" just because the frying pan does not have time to warm up properly.