Preparation of thin pancakes is a real art that depends on many nuances, including the number of eggs in the recipe. Many housewives argue about how many eggs need to be added so that the pancakes are tender, elastic and do not tear. There are many myths: some say that there are a lot of eggs, while others convince that one thing is enough. In fact, the correct balance of the ingredients depends on the desired result.

The editors of Foodoboz will tell you how to make perfect thin pancakes. Proportions play great importance in this dish.

Eggs - one of the key ingredients in the preparation of pancakes. They perform several important functions:.

Provide elasticity. Thanks to the eggs, the dough becomes more flexible and pancakes are not torn during frying. Provide structures. Egg protein contains all the components of the dough together, and the yolk adds tenderness.

Improve the taste. Eggs give a slight cream tint to taste.

How many eggs add a classic version. Typically, 3-4 eggs are taken per 1 liter of liquid (milk or water). This amount provides the optimal balance of elasticity and airiness.

For thinner pancakes. If you want the most thin pancakes resembling paper, 2 eggs are enough. So the dough will be more rare and easily spread through the pan.

For denser pancakes. If you need pancakes that are not only thin, but a little stronger, use 4 eggs per liter of liquid.

Without eggs (vegan version) there are housewives who generally do without eggs, replacing them with plant components (starch, linen flour). In this case, it is important to consider that pancakes can be less elastic and break.

Common myths about eggs in pancakes of myth 1: " "

Myth 2: " "

Tips for the perfect test.