Chef shared the secrets of delicious pancakes

On Tuesday, February 25, Chef Grigory Malyshev shared the secrets of delicious pancakes. According to the expert, one of the main rules of their preparation is to observe the proportions of dry and liquid substances.

"The dough should not be too thin and not too thick, it should be elastic, without lumps, and not oily," the cook said in an interview with Lenta.Ru .make pancakes light, you can dilute milk with water or mineral water, and at the end add baking powder or soda, slaked with vinegar, Malyshev shared. He also recommended not adding too many eggs so that the pancakes don't turn into an omelet.

"The dough for yeast pancakes needs to be given a little more time for the yeast to work, then the pancakes turn out to be airy. They can also be made on kefir — thanks to lactic acid, the pancakes will have a pleasant sourness," the expert said.

According to the chef, it is very important to let the dough stand for half an hour.

"Of course, experiments with the filling: sour cream, butter, homemade jam, jam and condensed milk — will bring any pancake to a higher level. Experimentalists can add anything to the dough: from cocoa and spinach to overseas spices such as turmeric or saffron," he concluded.

The day before, a survey conducted by the website kp.ru , showed that the majority of participants (72%) prefer to cook pancakes with milk.

Some respondents noted that the best recipe is yeast pancakes with milk. Others believe that kefir dough is better suited for pancakes, reports 360.ru .

On the same day, Mariyat Mukhina, a nutritionist, MD, told NSN that butter increases the calorie content of pancakes, but it can be dispensed with thanks to non-stick cookware, reports NSN.

On February 24, Marina Stepanyan, a dietitian and head of the Department of Clinical Dietetics at the Russian Children's Clinical Hospital of the Russian Ministry of Health, told Izvestia that href="https://iz.ru/1844340/2025-02-24/vrach-dietolog-dala-sovety-po-prigotovleniiu-poleznykh-blinov-na-maslenitcu " target="_blank">how to make healthy pancakes. She recommended using less fatty fermented dairy products (kefir with a fat content of 2.5%) and milk (with a fat content of 2.5%).