Thanks to this secret, pancakes will always be thin and incredibly tasty. Test recipe that is not torn

The publication notes that pancakes according to such a recipe are never torn and easily removed from the pan.

“Adding boiling water to the dough at the end is an effective technique for making pancakes. Boiling boiling water brews flour, dividing the dough more elastic, delicate and less prone to ruptures during frying,” the article noted.

Products

• 2 tbsp. milk;
• 1 tbsp. boiling water;
• 1.5 tbsp. flour;
• 3 eggs;
• 3 tbsp. l. vegetable oil;
• 3 tbsp. l. Sahara;
• 0.5 tsp. salt.

Cooking

1. Beat the eggs with a whisk to the foam.
2. Add sugar, salt and 1 tbsp. milk.
3. Stir and gradually add sifted flour.
4. Pour the remains of milk and vegetable oil.
5. At the very end, pour boiling water, constantly mixing the dough with a whisk.
6. Lubricate the pan with vegetable oil before preparing the first pancake.
7. Cook pancakes over high heat, frying them until cooked on both sides.