Pancakes with kefir and vodka

[Larissa]

Larissa, the problem is in the dough, as I understand it Usually it happens when there is no strong bond in the dough, there are not enough eggs. Since you adjusted the dough a lot by adding flour and liquid, this may have affected the bunch and you had to add 1-2 more eggs (depending on the amount of dough). This can be checked immediately, when baking the first pancake, if there is a defect, you need to immediately adjust the dough kneading.

Many people baked these pancakes on vodka, which can be seen from the number of pages and reviews, there were no complaints.
I also bake a lot of pancakes, different - recipes here Here's a rosy pancake, but pancakes and waffles))

Tatyana, I already understood what the mistake was. The fact is that I bake very thin pancakes, and judging by the pictures, yours are quite lush. And I diluted and diluted to my usual density. And it seems to me if I just diluted with water or kefir, the jelly effect would not have been, even without additional eggs, and the boiling water should be poured in moderation. In general, she did not turn on her head, she broke the balance and had what she had. And my husband weaned me out of baking lush pancakes. Somehow I baked yeast, fluffy, perforated, and he said the pancakes are thick, you don't know how to bake. Now I bake so thin that the edges break

[Larissa]

said the pancakes are thick, you don't know how to bake.

Larissa, take your husband to the screen of our forum, show our pancakes, let him see what different pancakes there are - maybe he will change his mind And just in general there is such, if affection and love for some kind of pancakes is manifested, it can persist for a long time

[Larissa]

Now I bake so thin that the edges break

more or less like this: Pancakes with kefir and vodka # 31?
Larissa, did you pour boiling water in a thin stream into the dough? Stir thoroughly and vigorously? Perhaps this could have happened if you added the entire portion of boiling water at once and only then mixed the dough until smooth, and you added all subsequent portions in large volumes at once. In general, I make the dough initially with a consistency almost like a classic muffin or like a very, very thick dough for pancakes. Further, I do not leave for 30-40 minutes, but immediately pour in boiling water in a thin stream, stirring, until the consistency of dough for thin pancakes is convenient for me. Sometimes, if I bring in a double portion of dough, then by the end of baking pancakes it may thicken slightly, in this version I add a little ordinary boiled water.

Larissa, did you pour boiling water in a thin stream into the dough? Stir thoroughly and vigorously?

Ilona, ​​with one hand interfered with a hand mixer, with the other poured boiling water, honestly, without much ceremony.

Larisa, take your husband to the screen of our forum, show us our pancakes, let him see what different pancakes are - maybe he will change his mind

Tatyana, he is such a conservative, I can't add anything to bread, for every seed, grain we fight