Replace regular milk with buttermilk. Ayran contains lactic and citric acid. These acids also help the dough rise. If there is no buttermilk at home, add a little lemon juice to the dough: one tablespoon for every 250 ml of milk.
Add some melted butter to the dough. Try melting about 1/4 of the weight of butter in flour and adding it to the mixture at the same time as the milk. Also, if you are making pancakes with buttermilk, add a little more baking soda than the recipe calls for to ensure the pancakes are crispy.
Balance the ingredients. The characteristics of your crepe are determined by the Baker’s Ratio. It is the value obtained by dividing the milk volume in the dough in milliliters by the mass of flour in grams. Moreover, if you want to cook English pancakes, take 200 ml of milk, 100 g of flour and 1 or 2 eggs.
Leave the dough to rest. If you want thin pancakes, let the dough sit for half an hour.
News materials cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
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