You have already warned everyone that there will be hot pancakes on the table! They planned everything, with what fillings you will serve them, put out jams… It’s a small matter – to bake the same pancakes. And they – as if on cue – fidget and stick to the pan. What mistakes did you make?
1. Wrong frying pan
The best for pancakes – cast iron, ceramic or non-stick pans. It is desirable – with low sides, as in a fast food with high edges it is inconvenient to hook up and turn over pancakes. The bottom of the pan should be perfectly flat. The thicker the walls and bottom, and the heavier the pan, the less problems there will be with pancakes.
By the way, never use a new pan for baking pancakes.
So that even the first pancake is not a “lump”, you need to heat the pan well. In general, the beginning of frying pancakes should be as follows: you need to heat a dry pan over medium heat, grease the bottom with oil and wait for the first “haze” – this is a prerequisite for cooking pancakes.
2. Little oil
The most delicious and problem-free pancakes are obtained if you add butter (or grease the pan with lard) when baking them, this is exactly what our grandmothers did. If you bake pancakes without adding oil to the pan, then you need to add butter to the dough. Otherwise, sticking pancakes to the pan is inevitable.
The best way to dispense oil is to soak a cooking brush in it and lubricate the pan with it.
3. “Wrong” dough
A little flour. If the flour is not enough, the dough will be liquid, which means it will be difficult for it to part with the surface of the pan. It is simply unrealistic to turn such a pancake. With a large amount of flour, there is a risk of baking not pancakes but pancakes.
Lots of sugar. Delicious pancakes are not nauseatingly sweet, they are nice to dip in honey or jam. But if you overdo it with sugar in the dough, then such pancakes will burn and stick to the pan.
Lots of eggs. If you add eggs to the dough in excess of the recipe, you run the risk of making crispy waffles instead of pancakes. Eggs give the dough elasticity and density, and too much protein will not allow your pancakes to be tender and soft. It will be very difficult to wrap the filling in pancakes.
Fatty milk. If you used homemade milk for the dough and the pancakes stick to the pan during baking, although everything else is correct, this is due to the high fat content of the milk. This problem can be solved by adding water and baking soda to the tip of a knife. Then you need to carefully beat the dough and let stand for 10-20 minutes. Water will reduce the amount of fat, soda – will add lightness to pancakes.
Breasts. To avoid them, when preparing the dough you need to add flour to a small amount of liquid, gradually adding. This way you will avoid lumps and achieve a uniform consistency. After kneading the dough, it is recommended to let it stand for 10-15 minutes so that the flour forms a stickiness.
We will remind, earlier we told how to prepare flambe pancakes with orange sauce, and also shared the recipe of the thinnest pancakes prepared on boiling water.