Chef shared the secrets of delicious pancakes

The first and one of the main rules for making pancakes is to maintain the proportions of dry and liquid substances, said chef Grigory Malyshev . He shared the secrets of delicious baking with Lenta.ru.

"The dough should not be too liquid and not too thick, it should be elastic, without lumps, and not oily," the chef noted. He also did not recommend adding a lot of eggs, so that the pancakes do not turn into an omelette.

To make the pancakes lighter, you can dilute the milk with water or mineral water, and at the end add baking powder or soda slaked with vinegar, Malyshev shared.

"The dough for yeast pancakes needs to be given a little more time for the yeast to work, then the pancakes will be airy. You can also make them with kefir - thanks to the lactic acid, the pancakes will have a pleasant sourness," the expert said.

Another important rule, he says, is to let the dough sit for half an hour so that all the gluten can work and unite into one single mass.

"Of course, experiments with filling: sour cream, butter, homemade jam, preserves and condensed milk will take any pancake to a higher level. Those who like to experiment can add anything to the dough: from cocoa and spinach to overseas spices such as turmeric or saffron," the chef concluded.

Earlier, nutritionist Maryana Dzhutova warned that two or three pancakes are a safe portion per meal. "Overeating can cause heaviness, heartburn and digestive problems. To make it easier for the body to digest pancakes, it is better to drink herbal tea, compote or water," the expert listed.