Pancakes with sour cream, jam, condensed milk, honey … Who doesn’t love them? Especially if you know how to cook them perfectly tender, fluffy and delicious. After all, it’s not a secret that often, these capricious plump ones turn out to be very thin, which is even worse – tough and completely unappetizing. What are the secrets to perfect fritters?
1. To prepare the pancakes, use sifted wheat flour. If you prefer to use a mix of different types of flour, keep in mind that the proportion of wheat should always be higher.
2. The pancake dough should have a consistency like thick sour cream, not drip from the spoon and not fall in a lump, stretch with a thick ribbon, and keep the shape in the pan and not spread.
3. Let the prepared dough rest for 15 minutes, so the baking soda or baking powder will fully activate and add air to the dough, and it, in turn, will add fluffiness to the finished product.
4. Do not stir the finished dough in a bowl, keep oxygen bubbles as much as possible.
6. Put the pancakes in a well-heated frying pan with vegetable oil, and then reduce the heat and bake over low heat under the lid.
7. When the bottom acquires a golden color, and holes appear on the surface, turn the pancakes over and bake on the other side.
Bon appetit and lush pancakes!