Top SECRETS and Tricks of Making Delicious Pancakes 🥞Pancake Dough!

In this video, I tried to tell you the main "secrets" and tricks of making delicious pancakes, as well as showing the universal dough for pancakes.
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The main rules for making delicious pancakes:
1. Don't add too many eggs to your pancake batter. The egg white curdles quickly and makes pancakes tough. 1-2 eggs per 1 liter of liquid is enough. If you still really want to add more eggs, replace them with yolks. They will add flavor and will not affect the tenderness of the dough.
2. If you want the pancakes to be elastic, replace the mug (about a third) of the liquid with water. Bring this water to a boil and add at the end to the already prepared dough. Do not forget to stir vigorously at this time.
3. So that there are no “lumps” in the dough, add liquid to the flour, and not vice versa. If lumps still form, mix the dough with a blender.
4. In order not to grease the pan every time, add 50 g (per 1 liter of liquid) vegetable or melted butter to the dough. Of course, butter or ghee will make pancakes even more delicious. (And by the way, did you know that vegetable oil has more calories than butter?).
5. It is better to let the pancake dough stand for 30 minutes or longer before cooking. The exception is the dough on whey, kefir or other sour-milk products. It cannot be kept for a long time, the dough peroxides, pancakes begin to “remove” badly and become sour in taste.
6. Before cooking, a pinch of soda dissolved in water can be added to the dough with fermented milk products. This will make the dough less dense.
7. Well, of course, you can’t spoil pancakes with butter. If you have no contraindications, generously grease the finished pancakes with butter.
8. In order for pancakes to be removed well, heat the pan before the first pancake and grease it with any fat.
9. After the first pancake, if necessary, adjust the density of the dough by adding liquid or flour. If you need to add flour, stir it in at the beginning in a small amount of dough so that no lumps form.
10. A thin spatula for turning pancakes is half your success.
11. Before flipping, go around the perimeter of the pancake with a wooden skewer or toothpick, this will help to quickly turn the pancake.
12. Use non-stick pans.
13. If you like openwork pancakes, bake them in a very hot pan.
14. If you plan to stuff pancakes, bake them on one side for speed. Wrap the minced meat with the fried side inward to re-fry the “not fried” side.
Have a delicious Maslenitsa!
Pancake batter recipe:
700 g kefir or milk
300 g water
350 g flour
2 eggs
1 tsp salt or to taste
1 tbsp sugar or to taste
1/3 tsp soda (for kefir and optional)
50 g butter or vegetable oil
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