Pancakes are not difficult to make, but they often cause problems. Many hostesses can tear, burn, or stick to the pan – and it’s not just the first pancake that will go badly, but all the others as well.
Why pancakes don’t come off well and tear
Basically, the lacy and ruddy pancake can tear if you have the wrong pan or improperly prepared batter. Frying pancakes is best on a pancake pan – one with a long handle and a thick bottom. Alternatively, special pancake pans are also suitable. If there is neither a pancake pan nor an electric pancake maker, then an ordinary frying pan will do, but definitely one with a thick bottom. It should be heated to the maximum temperature – insufficient heating is more often the reason for the pancakes to stick.
A cast-iron frying pan is ideal in this sense. If you use it, fire the frying pan with table salt, then rinse it with water without detergents, dry it, and grease it with oil.
The second cause of injured pancakes is improperly prepared batter. Because of the wrong combination of products in the recipe, it can turn out too thick or too liquid. Even if you strictly follow the recipe, no one is immune to such mishaps, so experienced hostesses adjust the density of the batter by eye. The optimal consistency is similar to sour cream.
At the same time, remember that the products must be at room temperature, and to be sure, you can leave the stew after kneading for 20-30 minutes. While frying, you need to stir the dough all the time, lifting it with a spoon from the bottom.
What to do if the dough sticks to the pan
If you are sure that you have prepared the batter correctly, and your pan is suitable for frying, then there is another reason for the fact that the pancakes do not turn out:
- The temperature for frying is too low or too high;
- unskillful handling of oil.
A basic tip and reminder to all those who are going to fry pancakes – yeast batter is cooked only on low heat, and yeast-free – on medium heat. In addition, it is also important to use vegetable oil correctly:
- add 1-2 tablespoons to the batter;
- grease a pan after each pancake;
- oiling both the bottom and the sides;
- use a silicone brush;
- if you overdo it, wipe off the excess with a napkin.
If you add cinnamon or vanilla to the batter, try not to overdo it – too many of these additives can also affect the quality of the batter.
Perfect pancakes with milk – recipe
- One hen egg – 1 pc
- milk – 500 ml
- wheat flour – 180 g
- sugar – 2,5 tbsp
- salt – a pinch
- vegetable oil – 50 ml
- Oil or fat – for greasing.
In a deep bowl beat an egg, pour sugar and salt and pour milk. Add flour, mix until homogeneous, and add vegetable oil. Again, knead thoroughly. If you see that the consistency resembles thick sour cream – leave the dough for 20 minutes, otherwise add more flour. After that, grease a frying pan, heat it over high heat, and pour the batter with a ladle onto a frying surface. Fry each pancake for 2-3 minutes on each side.