What should not be added to pancake batter: three ingredients that will spoil the dish
Thin, tender and elastic pancakes that never tear are every housewife's dream. And in order for the pancakes to turn out successfully, it is necessary to prepare the batter correctly. But there are several ingredients that can spoil it and the taste of future pancakes.
FoodOboz editorial staff has collected information for you and will share what three ingredients should not be added to the batter for pancakes.
What ingredients should not be added to the batter for pancakes
Source: Pixabay
Soda
Usually soda makes products soft and very puffy. And in a small amount it can be added to the batter for pancakes, the main thing is not to overdo it. Approximate amount: 2.5 g of baking soda per 500 ml of ready batter.
How to prepare a successful batter for thin pancakes
Source: Pixabay
Eggs
Yes, they are the main ingredient of a soft and tender batter. But here it is like with soda: you need to add them carefully. Therefore, you need 1 egg per 250 ml of milk.
How many eggs should be added to the batter for pancakes
Source: Pixabay
Butter
Many add this ingredient in the hope that the pancakes will turn out very tender and elastic. But in practice it gives the opposite result, because butter makes the pancakes too fatty.
Can butter spoil the flavor of pancakes
Source: Good Housekeeping
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