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.

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.

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.

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.