Why pancakes do not turn out fluffy, are burnt and raw inside: the main mistakes during cooking

Pancakes are an ideal breakfast dish, and they can also be an alternative to bread and buns. You can make the dough for pancakes with kefir, milk, yogurt, sour cream, without eggs, without soda, but the main thing is to remember that some ingredients can still spoil the structure of the dough and, as a result, the taste of the pancakes.

The FoodOboz editorial team has selected for you a list of products that can spoil the taste and structure of pancakes, as well as the main reason why they turn out soggy on the inside and burnt on the outside.

1. Soda

Baking soda is one of the main ingredients in baking, but if you add too much of it, it will ruin the taste of the dish.

2. Milk

Milk is not the best ingredient for pancakes, and they will not turn out fluffy and tall with milk. But, if you make the pancake dough with milk, add yeast, cover with a towel and leave it in a warm place for 1 hour.

Why pancakes are not fluffy and are raw inside

If you fry pancakes on too high a heat, they will turn out burnt on top and soggy inside, because they simply do not have time to bake inside. It's best to fry them over medium heat and under a lid, so they'll be fluffy and tasty.