MINSK, 22 February (BelTA) - Tatiana Bubnova, Deputy Director for Educational and Production Work at the Gomel State Culinary College, spoke to BelTA about typical mistakes people make when preparing pancakes.
The expert highlighted several key points to keep in mind when making pancakes. The first thing to pay attention to is choosing quality ingredients, specifically flour - it should contain enough gluten.
Liquid ingredients should not be cold - this refers to milk, water, or any fermented dairy products. “Their ideal temperature is 30-35 degrees Celsius, but you can also use them at room temperature. When making pancakes with yeast, you also need to consider the temperature. Yeast only dissolves in warm liquid; this is necessary for it to activate properly. When bubbles appear, the dough is ready to use,” she explained.
The dough for making thin pancakes should have the consistency of runny sour cream. You can adjust it by adding ingredients even during the frying process.
“If you notice the pancakes are turning out tough, you should add some water, milk, or oil to the dough. If they tear, the mixture lacks enough flour or egg. Before flipping a pancake, you need to check that the top of the batter has set and the edges are cooked through,” Tatiana Bubnova added. At the same time, you shouldn’t add too much oil to the pan.
Sometimes lumps form when mixing the dough. To prevent this, you should add liquid to the flour in small portions. “If you pour it all in at once, lumps will definitely appear. It’s a good idea to strain everything through a sieve. Another option is to add liquid to the flour separately and only then add the remaining dough ingredients,” the expert advised.
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