Perfect pancakes: Secret tricks for soft, elastic treats

It might seem that pancakes are such a simple dish that anyone can fry them. Maybe so, but their quality can vary significantly. Soft, elastic, thin cakes that don't tear are ideal. Unfortunately, achieving this isn't always easy.

The key to making good pancakes is using the right ingredients, batter, and frying techniques. In each of these areas, there are tricks, and every culinary expert has their own additions. For example, Robert Makłowicz recommends using buttermilk instead of milk, which makes the batter exceptionally fluffy and elastic. Lara Gessler, on the other hand, advises adding a teaspoon of powdered sugar to the flour. She believes it helps the pancakes brown quicker and crisp at the edges. I have a few more tried-and-true tricks for pancakes.

• Pancakes will be elastic if you first whisk the eggs before adding the flour, water, and milk.
• Pancakes don't like being rushed, like many other dough-based dishes. After preparing the batter, cover the bowl and set it in the refrigerator for at least 30 minutes. This allows the gluten to hydrate properly, enabling you to fry very thin pancakes that won't tear.
• Avoid greasy pancakes. Fry them with a small amount of fat, greasing the pan every 2-3 pancakes. A cooking brush, preferably silicone, is ideal for this. It ensures the whole surface is evenly covered with a thin layer of fat, allowing the pancake to cook perfectly.

Lately, I've added one more trick to my pancake list. It concerns the main ingredient, flour. Instead of regular wheat flour, I use cake flour, which is ground the finest. It is incredibly delicate and often called "soft" because it contains less protein than all-purpose flour. It's intended for baking cakes, as the name "cake" suggests, but it also works great 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 fruits, jams, cheese, and even all kinds of savory fillings.

Ingredients:

• 2 eggs
• 1 cup cake flour
• A pinch of salt
• 1/4 cup water
• 1 cup milk
• 3 tablespoons melted butter for the batter
• Butter for frying

Preparation method:

1. Sift the flour into a bowl, and add salt.
2. Add milk, water, and the previously whisked eggs to the flour. Mix everything into a smooth mass 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 to a golden color on both sides.