So, everything seems to be fine: fire, dough, butter, mood – but the pancakes still don’t obey and stick to the pan. What is the reason? Let’s analyze all the points where there may be an error.
- Attention to the pan
The best for pancakes are cast iron, ceramic, or non-stick pans. Desirable – with low sides, since it is inconvenient to pry and turn pancakes in a frying pan with high edges. The bottom of the pan should be perfectly flat. The thicker the sides and bottom, and the heavier the pan, the less problems with pancakes will be. Never use a new pancake pan.
- Don’t bake until the first haze
So that even the first pancake is not “lumpy”, heat the pan well. In general, the beginning of frying pancakes should be like this: you need to heat a dry frying pan over medium heat, grease its bottom with oil and wait for the first “haze” – this is an indispensable condition for cooking pancakes.
- You can’t spoil a pancake with butter
The most delicious and problem-free pancakes are obtained if, when baking them, add butter (or grease the pan with lard). If you bake pancakes without adding oil to the pan, then the butter needs to be added to the dough. Otherwise, the sticking of pancakes to the pan is inevitable.
The best way to dose the oil is to moisten a cooking brush in it and brush it over the skillet.
- “Wrong” dough
– Little flour. If there is not enough flour, the dough will be runny, which means it will be difficult for it to part with the surface of the pan. Turning over such a pancake is unrealistic. With a large amount of flour, there is a risk of baking not pancakes, but pancakes.
– A lot of sugar. Delicious pancakes are not sugary 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 in excess of the recipe rate to the dough, then you risk making crispy waffles, not pancakes. Eggs give the dough elasticity and firmness, and too much protein will keep your pancakes from being tender and soft. It will be very difficult to wrap the filling in pancakes.
– Fat milk… If you used homemade milk for the dough and pancakes stick to the pan during baking, although otherwise everything is correct, the high fat content of the milk is to blame. You can fix this problem by adding water and baking soda to the tip of a knife. Then you need to carefully take out the dough and let it stand for 10-20 minutes. Water will reduce the amount of fat, soda will give airiness to the pancakes.
– Lumps. To avoid them, when preparing the dough, you need to add flour to a small amount of liquid, gradually adding. In 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 becomes sticky.
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Delicious pancakes and easy baked goods!