Pancake is considered one of the most famous and simplest dishes that can be prepared at breakfast or as a light meal, but sometimes you may face the problem of not swollen it as expected, which leads to an ideal body or an unpopular taste, and there are several reasons that may lead to the failure of the pancakes in swelling, and in the following lines, we will show you the most important errors that can spoil its strength and how to fix it to get a puffy and delicious pancake.
Errors that spoil the consistency of dairy cake and prevent it from being swollen
There are some errors that spoil the consistency of dairy cake, including the following:
Baking powder is old
If the baking powder is old, it will not interact with the heat and the dairy will not give the required height, so use a new baking powder and test it by putting a little of it in warm water if it does not go as it is not valid.
Exaggeration in mixing dough
Excessive stirring makes the dough heavy and prevents it from swelling. Mix the ingredients gently until they are homogeneous and leave some simple blocks, as this helps to form a brittle and light consistency.
Not to leave the dough to rest before cooking
Leave the dough to rest 10-15 minutes allowing baking powder to work and make the pancake more swelling, so do not rush to cook it as soon as mixed.
Cook the pancake over a very high heat
Strong fire burns the surface before the interior stretches, preventing it from swelling, use medium heat and wait until the bubbles appear before its heart.
Use a non -hot frying pan with enough
If the pan is cold, the baking powder will not start quickly, so make sure to heat it well before pouring the dough to get a fragile and fragile pan.
