Pancake perfection: Master the art with simple tweaks

It might seem that pancakes are such a simple dish that anyone can fry them. Perhaps that's true, but their quality can vary greatly. Soft, elastic, and thin pancakes that don't tear are ideal. Unfortunately, achieving this isn't always easy.

The key to making good pancakes lies in the right ingredients, batter, and frying technique. In each of these areas, there are tricks that every culinary expert adds to their repertoire. For example, some recommend using buttermilk instead of milk, as it makes the batter exceptionally fluffy and elastic. Others, on the other hand, suggest adding a teaspoon of powdered sugar to the flour. It is believed this helps the pancakes brown faster and become crispy at the edges. I have a few more tried-and-true tricks for pancakes.

• Pancakes will be elastic when, instead of mixing all the ingredients at once, you first whisk the eggs, and then add the flour, water, and milk.
• Pancakes don't like being rushed, much like many other dough-based dishes. That's why, after preparing the batter, cover the bowl and place it in the refrigerator for at least 30 minutes. This way, the gluten will be properly hydrated, allowing you to fry very thin pancakes that won't tear.
• Greasy pancakes are a no-no. You need to fry them with a small amount of fat, greasing the pan every 2-3 pancakes. A cooking brush, preferably silicone, is ideal for this. This way, the whole surface is covered with a thin layer of fat evenly, and the pancake cooks perfectly.

Recently, I've added one more trick to my pancake repertoire. It concerns the main ingredient: flour. Instead of regular wheat flour, I use cake flour, which is the finest ground. It is incredibly delicate, often referred to as "soft" flour, because it contains less protein than all-purpose flour. It is intended for baking cakes, as the name suggests, but it also works brilliantly for pancakes. For even better results, it's worth sifting it. Then the pancakes are delicate, soft, yet very elastic. They're perfect for serving with fruit, jams, cheese, and even a variety of savoury fillings.

Ingredients:

• 2 eggs,
• 115 grams cake flour,
• a pinch of salt,
• 60 millilitres water,
• 240 millilitres milk,
• 3 tablespoons melted butter for the batter,
• butter for frying.

Preparation method:

1. Sift the flour into a bowl, add salt.
2. Add milk, water, and the previously whisked eggs to the flour. Mix everything to a smooth consistency using a mixer at high speed, gradually adding the melted butter.
3. Heat the pan and lightly grease it with butter using a brush.
4. Pour portions of the batter onto the hot pan and spread them evenly over the entire surface. Fry the pancakes until golden on both sides.