Pancakes are an extremely simple dish to prepare. It happens, however, that we come out hard and therefore much less tasty. The reason is the addition of an incorrect ingredient to the dough, which contributes to the formation of an unpleasant consistency of the dough. We suggest what not to add to the cake for pancakes.
When taking the preparation of pancakes, it is worth paying attention to what flour we reach for. In the event that we do not have universal flour or cake flour, we must be careful about what we replace these products. It is a bad idea to use krupczatka flour, because it is a kind that works for fragile and tart.
This flour is grinded, so it is not suitable for preparing pancakes. Made of use, they will become hard and brittle. Instead, it is worth using 450-550 wheat flour to prepare pancakes.
It is finely ground enough, thanks to which The dough will come out delicate, a soft. In addition, it contains large amounts of gluten, which will contribute to the flexibility of the prepared dish.
Of course, this is not the only option, because we can experiment with different types of flour to prepare pancakes according to your needs and preferences. One of the popular cake flour substitutes in France is buckwheat. It has a slightly darker color and a slightly nutty and acid flavor. Thanks to it, we get pancakes that taste great with dry ingredients. It is worth composing them, e.g. with ham or cheese of your choice.
Some also decide to prepare pancakes using rye or oat flour. In this case, however, it is worth combining them with wheat flourbecause pancakes created only on the basis of such flour could prove to be heavy. A good equivalent of cake flour is also Rice flour, because it is equally delicate and neutral in taste.
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If you want to prepare a gluten -free version of pancakes, it is worth creating a mixture that will replace traditional flour. It is a good idea to mix rice flour with corn. Also check the combination of coconut flour and buckwheat. Thanks to this, the pancakes will come out soft and flexible, and The addition of corn or coconut flour will give them pleasant lightness.
After preparing the cake for pancakes, it should have a consistency of thick cream. It is worth putting them off for about half an hour before frying. Then fry our gluten -free pancakes in clarified butter or optionally in refined coconut oil.
