Pancakes that never tear: what to add to the dough

Often, traditional milk pancakes tear right away during frying. There are many reasons for this problem: too cold or hot milk, too thin or thick batter. Therefore, in order to make the dish perfect, it is worth observing clear proportions and adding one simple ingredient.

The idea of making pancakes with cottage cheese in heated milk was published on the Instagram page of food blogger Yulia Simonchuk (cook_julia_simonchuk). This technique involves adding grated hard cheese to the pancake batter. It melts and makes the consistency perfect for frying.

Ingredients:

• milk - 500 g
• flour - 200 g
• eggs - 2 pcs.
• vegetable oil - 4 tbsp.
• baking powder - 1 tsp.
• sugar - 2 tbsp.
• salt - 1 tsp.
• hard cheese - 150 g
• herbs (dill) - to taste

Method of preparation:

1. Beat eggs lightly with sugar and salt, add milk (slightly warm).

2. Stir until smooth, add sifted flour and baking powder, beat with a blender until smooth.

3. Add oil and finely grated cheese and mix until smooth.

4. You can use a blender to make the cheese even finer.

5. Fry in a frying pan on both sides.