Shrovetide is already on the nose, and everyone is slowly starting to cook the main dish of spring - fragrant and rosy pancakes. But, alas, almost every hostess wants to cook more pancakes for the whole family, forgetting about the quality and the right baking technology.
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Instruction manual
1
Pancakes will be neat if sifted flour is allowed to stand for a bit.
2
To increase the stickiness of the flour, only hot liquid should be added to the pancake dough.
3
It is very important not to overdo it with either sugar or salt: the salted dough does not roam, such a pancake will turn pale; and from excess sugar, the dough may harden.
4
To keep the dough without lumps, you can dilute the flour in salted water.
5
So that the pancake does not burn, before cooking, you must first sprinkle the pan with salt, and then wipe it with a dry cloth.
6
If the pancakes "break" when turning, then more eggs must be added to the dough.
7
It is most convenient to cook pancakes in two pans, and put the third on a small fire. Ready pancakes are put in it, greased with warmed butter. A stack of pancakes needs to be turned over from time to time - then by the time the last pancake is ready, the first ones will not have time to cool down.
8
If you suddenly need to warm up ready-made pancakes, then they can be covered with foil and put in the oven at 140 degrees for 10-15 minutes.
9
To give freshness to yesterday’s pancakes, each one should be sprinkled with sugar from the inside, then folded four times and put on a slightly greased baking sheet. Preheat in the oven at 180 degrees for 4-5 minutes.