Why pancakes stick to the pan and break

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

If the art of baking this beloved delicacy is beyond your control, listen to the secrets of seasoned housewives. We have compiled a selection of the main problems explaining why pancakes stick to the pan and tear, and also what to do in each case.

Selection of dishes

Ideally, so that the pancakes do not turn out lumpy and do not break, the farm should have a separate frying pan for their preparation. Because the slightest particle of the previous meal affects the quality of the finished dish, and there's nothing you can do about it.

The following types of pans are suitable for toasting thin dough:

• special pancakes with a thick bottom and small sides;
• old cast iron;
• with a special coating - teflon or ceramic.

Do not fry pancakes in enamelled or thin metal containers.

It is also important than turning the treat to the other side. It should be a wooden or silicone spatula with a thin working edge. You can also use a metal or wide knife, only in this case you risk ruining the coating on expensive kitchen utensils.

Heating the frying pan

Most often, inexperienced housewives suffer from the fact that pancakes stick to the pan and torn if, out of impatience, pour a portion of the dough onto a cold surface. For some reason, they believe that in this case nothing can be done and throw a substantial portion of the workpiece into the trash.

Spreads and margarine are not suitable for greasing the pan. They contain a lot of water and only exacerbate the situation.

In fact, the frying device should be thoroughly washed, dried and ignited on a fire, first without oil, and then with a small portion of grease.

It is necessary to keep the pan on the stove until a slight haze appears and only then pour the required amount of dough with a ladle.

It is also important to choose the heating mode of the plate, only at the beginning it should be maximum. As soon as one side of the pancake is browned, turn it over and reduce the gas to medium heat.

Test quality

It is important to remember how to correctly introduce products into the total mass, so that later you do not think about what to do with the remaining dough, and why the pancakes stick to the pan and break. Technologically, the process of kneading pancake dough is as follows:

1. Eggs are mixed with a small amount of a liquid base - water, milk, kefir, beer, mineral water. Salt, add a little sugar and vanillin (optional).
2. Add all the sifted flour to the dough according to the recipe.
3. Bring the mass to the desired consistency, adding the liquid base in small portions.
4. Only in this order and not otherwise should you mix products for thin pancakes with a ruddy surface.

Care should be taken with the various additions to the dough. Aromatic spices like cinnamon, vanillin, or cardamom make it less elastic.

Ingredient proportions

In order not to be surprised during the cooking process why pancakes stick to the pan and break, it is necessary to observe the amount of products for the dough. Most housewives already automatically knead, which is not always correct.

Here are the secrets to the correct ratio of ingredients in the perfect pancake batter:

1. The best base for pancake dough is milk. There should be enough of it so that after settling the dough is similar in consistency to liquid sour cream.
2. You can also take different flour, depending on the type of delicacy. It should only be borne in mind that each product reacts in its own way to settling, the final amount of thickener will have to be adjusted after a short pause.
3. The number of eggs in each recipe is individual. It is important not to forget that they make the dough rubbery, so you should not overdo it with a chicken product. As a rule, at least 2-3 pieces are added to 1 liter of liquid base.
4. Soda is added to the dough if the base is made with kefir or yogurt. Then the pancakes are delicate and delicate. There is a rule: no more than 1 tsp should be sent to 1 liter of water or sour milk. food sodium or 2 tsp. baking powder. Otherwise, the delicacy will acquire an unpleasant aftertaste and tear during the cooking process.
5. Butter and vegetable oil. Many chefs pour a little refined product into the dough so that later they do not grease the pan every time. It can be replaced with high-quality butter, then the taste of the finished dish will significantly improve.

Now the basic secrets of making thin pancakes are familiar to you. We hope that the first pancake will not work out for you!

Summarize

1. To prevent pancakes from tearing and not being lumpy, you need to choose the right pan and cooking temperature.
2. Compliance with the proportions is the key to a correct and elastic dough.
3. In order for the pancakes to work, the ingredients must be mixed in the technologically correct order.