Why pancakes turn out raw inside: never cook them this way

Pancakes are a true taste of childhood, and they are delicious when eaten with fresh fruit, condensed milk, jam, and your favorite drink. But very often the products are raw inside, despite the crispy crust on top.

The FoodOboz editorial team will tell you why pancake batter is not always perfectly fried. There are several reasons.

Do not fry them over high heat

The temperature should be moderate. If you turn up the heat too high, the top of the pancakes will overcook and may even burn. But the middle will remain raw. Also, do not forget to cover with a lid.

Why they do not rise

Seemingly perfect dough can simply fall off after being placed in a frying pan. The products will not turn out fluffy after that. This situation happens for several reasons. For example, your batter turned out to be too liquid. Flour can save the situation.

Also, pancakes fall off if you used cold kefir. Be sure to make sure that it is at room temperature so that the products are fluffy.

It is also important to remember that the pan should be sufficiently heated. Do not spoon the batter on a cold surface.

What not to cook the batter on

If you want to make pancakes with regular milk, it's not a good idea. It should be based on kefir, which reacts with baking soda, and that's why the products are fluffy and soft. The sourer the milk, the better the pancakes will be.

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