How do pancakes not stick to the pan. The right choice of dishes

How to cook pancakes in milk do not stick recipe - Full description cooking to make the dish very tasty and original.

How to cook thin pancakes in milk - a detailed recipe, video

Each nation has its own rich ancient traditions. They are present everywhere: in clothes, everyday life, language, songs, food, etc. Ukrainian traditions are especially interesting in the preparation of various national dishes. So, for every big holiday, Ukrainians have a list of must-have dishes. Is it possible to imagine Christmas without kuti, and Easter without Easter cake?

Pancakes are considered the same traditional Ukrainian food. There are many recipes for making pancakes, the ingredients remain unchanged:

Flour for their preparation can be used differently. The filling can be just as varied. Here everything depends on the ingenuity of the hostess. Perhaps no one would refuse to eat pancakes with honey, apples, soft cheese, condensed milk, mushrooms, meat, etc.

When cooking pancakes, housewives often face problems: how to bake thin and strong pancakes, or, on the contrary, lush and loose.

Let's reveal some secrets to you

Wheat flour is best for making pancakes. But if you prefer fluffy pancakes, then you can use oatmeal or buckwheat flour.
To avoid lumps, add flour in small portions, stirring constantly.
In order for the pancakes to turn out very tender, the flour should be sifted 2-3 times.
Water is the basis for thin and firm pancakes, but pancakes made with milk are much tastier. Mix milk and water - you get strong and tasty.
If you bake pancakes on kefir, they will turn out lush. You will get the same effect if you make pancakes from yeast dough.
It is advisable to have a separate pan for baking pancakes.

Several recipes for making pancakes in milk

They will certainly come in handy, because these pancake recipes have already been tested by more than one housewife, and the ingredients are indicated in exact proportions, which guarantees a wonderful, delicate taste.

Milk 2.6% 1 l
Eggs 4 pcs.
Flour 500 g
Vegetable oil 2 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 0.5 tsp

In a large bowl beat eggs and sugar.
Part of the milk warm, salt and mix thoroughly with beaten eggs and sugar.
Gradually add flour to the resulting mixture, stirring constantly so that there are no lumps.
Add some soda, salt and oil. Mix.
Add the rest of the milk and beat. The dough should be moderately liquid.
Heat up the pan.
Fry the pancake on both sides until golden brown.

Thin pancakes with milk - what you can cook for breakfast

Eggs 2 pcs.
Sugar 2 tbsp. l.
Milk 0.7 l
Flour 300 g
Salt pinch
Vegetable oil 50 g

COOKING PROCESS

In a deep bowl, beat eggs with sugar and salt.
Add milk and whisk again until smooth.
Add flour in small portions, stirring constantly. Then we pour vegetable oil and mix thoroughly.
We bake pancakes in a preheated pan for 1-2 minutes on both sides.

Traditions of Slavic cuisine: pancakes with milk (step by step). How to cook pancakes with milk: step by step recipes with and without yeast

Back in the days of Slavic paganism, they baked round, ruddy cakes in honor of the sun god - Yaril, seeing off the winter and meeting the spring. An example of how seriously the people took pancakes is the fact that in no case could they be cut, and those who dared to disobey the instructions were beaten with sticks. Even with the advent of Christianity, the tradition of baking pancakes on Pancake week failed to eradicate, and the church legalized the celebration of the arrival of spring.

Pancakes are not just a well-known dish, but a ritual. Cooking recipes were passed down from generation to generation and kept in the strictest confidence. Pancakes are considered an original Russian dish, although they are cooked in every national cuisine world, in one form or another: American pancakes, French crepes, German pfannkuchens, Italian kyakers and many others. All of them have their own cooking characteristics.

Today, pancakes are still not inferior to other dishes, and the number of ways to cook them is simply limitless. Here will be presented only some recipes that are loved by both adults and children.

Basic technological principles for making pancakes with milk

In Russian cuisine there are pancakes and fritters, although both are made from bulk dough. For pancakes, it is thicker; for pancakes, less flour is added so that when baking, the dough spreads freely over the surface of the pan.

There are many varieties of making bulk (pancake) dough. A lot depends on flour here. Wheat flour is often used for pancakes. The best option- flour of the first grade and fine grinding, since pancakes from other varieties are a little thicker and more magnificent. Except wheat flour, dough for pancakes is kneaded from buckwheat and oatmeal.

For a long time, pancakes were baked with yeast, increasing their size by two or three times. Now, to make them more porous and fluffy, a little soda or baking powder is added to the dough.

Ready-made pancakes are served with jam, sour cream, honey, butter creams or wrapped in them different fillings. They can be sweet and served as a dessert; Meat, fish, cheese and other fillings are wrapped in pancakes, and then they are served as a main course or snack.

An interesting way of cooking - pancakes with pripyok. For their baking, you can use onions, spices, fish, boiled eggs, etc. The peculiarity of this method is that the filling is first sprinkled on the pan, and then the dough is poured on top.

When making pancakes, you should follow some principles that will make them even tastier:

Milk and eggs should be taken out of the refrigerator and heated to room temperature to make the dough stick better.

If you smear each ready pancake butter, they will become softer and more elastic.

Adding not a large number water in the dough will also benefit - it will make them juicier and softer. That is, you still need to pour a little water into pancakes with milk, in a ratio of 1:4.

It is very important that there are no lumps in the dough. To do this, first mix all the bulk ingredients, and then add a little liquid - beaten eggs, milk, water.

In order not to have to grease the pan with oil during the baking process, add oil to the dough: 100 ml per 1 liter of dough. Unrefined oil will give pancakes a specific taste and smell, and, in addition, pancakes will burn - always use refined oil for frying.

If you like sweets, then add more sugar to the filling. Excess sugar in the dough will make the products dry and stiff. Consider this nuance.

The rest is freedom of action.

Step-by-step recipe for pancakes in milk with cottage cheese and cherries

Milk, whole (3.2%) 500 ml

Purified water 280 ml

Wheat flour (1 grade) 400 g

Why do pancakes stick to the pan and tear

Almost every housewife knows how to bake delicious and beautiful pancakes, but sooner or later each of us is faced with pancake force majeure. And today we will try to give all the answers to the pressing questions of pancake makers: why do pancakes stick to a cast-iron pan, fall apart and tear, and what to do in such situations. After completing our course for a young kitchen "fighter", we will surely be able to find and correct that hidden cause of failures and failures in the culinary field.

The history of pancakes has an incredible number of recipes. Someone likes fluffy cakes, and someone prefers the finest lace glowing in the sun. Surely every family has its own successful and most delicious option kneading for pancakes, however, as on our website.

But be that as it may, even recipes that have been tested over the years can periodically play a cruel joke with us - when frying, pancakes stick to the pan, and when turned over, they tear. Familiar situation? Let's reveal the secret of the rebelliousness of these cakes and pans.

Why do pancakes stick to the pan

There are quite a few reasons that provoke pancake failures. Basically, if the pancakes stick to the pan and tear, then the whole problem may be hiding in the following:

in the wrong dish,
wrong way of baking,
or something is missing in the test,
or vice versa, some components in excess.

As a result, in order to get the most delicious and most beautiful dessert cakes at home, you need to individually and in more detail review all possible negative factors in pancake cooking and correct them.

Pancakes stick to the pan and burst! What to do?

The most important reason for the pancake lawlessness is, in fact, objectionable dishes.

What is the catch here?

The thing is that in pans made of these materials, during the heating process, a thinnest fatty film is formed, invisible to our eyes, which protects the pancake from sticking.

You probably noted that a heated cast-iron does not even have to be lubricated with oil, and pancakes on such dishes come out ruddy and very tasty.

More details in the article of the same name.

How to choose a pan for baking pancakes

However, in relation to such baking bells and whistles, sometimes unpleasant situations happen - pancakes stick, do not turn over and tear. Here the whole snag is in the improper handling of dishes.

If the pan was washed with an iron brush before baking pancakes, then the protective fatty layer was also erased.

You can return this layer as follows. We put a dry frying pan on the fire and heat until smoke begins to come from its surface.

Another common problem for pancake makers is the use of a new, never used pan for baking pancakes. This cannot be done, since the “virgin” vessel needs to go through a preliminary “break-in” to start uninterrupted operation.

Well, fry at least scrambled eggs on it before that, and only then you can bake pancakes on it, and they will not stick.

Also, the dough itself plays a special role in culinary failures when frying pancakes, because the quality of the finished product depends on compliance with all recipe standards.

Pancakes are bursting! What to add?

So, we chose the right pan, calcined it, prepared it for frying pancakes, but pancakes still stick. In this situation, the fault may not be the right recipe or non-compliance.

How to dilute the dough for pancakes so that they do not stick, and what should be added if the naughty dough is already mixed.

In an effort to bake delicate, thinnest pancakes, some housewives often knead excessively. batter, hoping "at random". This is the primary reason for an unsuccessful dessert.

On the hot pan moisture evaporates very quickly from such a thin layer of dough, which deprives the cake of even the slightest elasticity and elasticity. As a result, the pancake turns out to be fragile, it breaks and strives to stick to the hot surface of the cast iron.

In this case, add a little more flour to the dough and mix everything again until smooth.

Another popular reason why pancake batter sticks to the pan is haste. Having spread the dough, we just want to start baking as soon as possible, which is fundamentally not true.

The pancake batch likes to stand for half an hour, then it becomes more "compliant". The thing is that during this time the flour releases gluten to the maximum, which will eventually make the pancake more dense and elastic.

Undoubtedly, there are in the database of pancake recipes and lean options, however, it is the lack of eggs in the dough that can adversely affect the quality of ready-made desserts.

Eggs are a kind of culinary "cement" - an emulsifier that holds together all the binding components of the pancake mix.

Definitely, 1 egg will not be enough for 1 liter of liquid, but 2-4 eggs will already be very effective.

You can save the recalcitrant dough by adding a couple of eggs to it and whisking the composition well until smooth. In addition, it is thanks to eggs that pancakes acquire a beautiful ruddy color and bake faster.

Also thin pancakes will not tear if you add to the dough more eggs, then the flour deficiency will be invisible in this light.

The absence of eggs or their small number lead to some more problems in baking, we have proposed their solution in the following articles.

If, having added flour and eggs to the pancake batch, the pancakes continue to behave not in the best way, then the introduction of 5-7 tbsp. vegetable can save the day.

Such a measure will help soften the dough, create an additional fat barrier between the pan and the cake, and give the finished pancakes a special flavor effect.

In addition, such pancakes will no longer be dry, and will turn over without any problems.

If your recipe requires the use of soda, then put in the composition of this white powder should be exactly as much as shown in the description.

Excess soda can not only spoil the taste of pancakes, give them an unnatural yellow tint, but also destroy the stickiness of the dough. Here, even without sticking, pancakes will fall apart when turned over.

Who would have thought, but if you add too much sugar to the pancake dough, then such cakes will strive to stick and burn - the effect of caramel.

That is why those with a sweet tooth should sweeten pancakes ready-made with the help of powder, condensed milk, jam or honey. And in the batch itself, granulated sugar should be poured to a minimum.

You can flavor the dough with cinnamon, vanilla, cardamom and other spices, but be careful, since the excessive use of such flavors will lead to depressing consequences.

The strength of the dough is reduced, the integrity of the cake is broken. There must be a measure in everything.

How to fry pancakes so that they do not stick?

It would seem that pancakes are the easiest and most favorite breakfast option for many. However, some cooks are so unfriendly with these cakes sticking to the pan that even such an innocent childish request to make pancakes for breakfast turns into a nightmare for the hostess.

It seems that I have already mastered the dough, but it is also important to know how to fry them correctly and how to grease the pan so that the pancakes do not stick.

The first rule says that so that the pancakes do not come out “lumpy”, pour a couple of tablespoons of vegetable oil into the pan and heat the dishes to the first haze, and only then pour in the dough.

These ingredients contain water, which when heated begins to boil away, which causes the dough to stick to the pan and burn the pancakes.
How to process a frying pan can be found in a detailed article on this topic.

How to grease a pancake pan

The best grease for a pan is a piece of lard strung on a fork.
Lubricate the bottom of the cast iron should be only 1 time, before the first pancake, and it is recommended to bake the rest in a dry frying pan. However, as needed, you can slightly lubricate the surface with a latex brush dipped in oil, or with a piece of lard.
For baking thin and medium pancakes, select medium or slightly more than medium temperature. For yeasty, lush, as well as for openwork pancakes- medium or slightly less than average temperature.
Read more here…

What fire to fry pancakes

Why do liver pancakes fall apart

Not only dessert pancakes need special attention. Very popular diner liver cake also requires the preparation of liver pancakes as cakes.

This dish is very tasty, but the pancakes themselves can skillfully fray the nerves of the housewives when frying, because liver pancakes almost always fall apart when turned over, if there is no proven recipe in the arsenal.

Usually liver cake layers fall apart if the composition is too liquid.

For 0.5 kg of twisted liver, ½ cup of milk will be more than enough.

You can save the situation if you add flour to the dough, which will make it more dense and elastic.

What to do if thin pancakes are needed for an appetizer? You just need to take more chicken for kneading fresh eggs, then at the output we get soft and thin cakes. A pound of liver will require at least 3 eggs.

Starch will also help add strength to the test. Only 1 tbsp. of this powder can save a dish from total failure.
Another common problem of pancakes from the liver is, oddly enough, the liver, or rather its overabundance in the test. The liver completely deprives the dough of its adhesive ability, which is why you should not neglect the prescriptions of the recipe.
To prevent liver pancakes from sticking and falling apart, they need to be baked in a hot cast-iron pan, greased or oiled.

Conclusion: what to do if pancakes stick and tear

So we looked at all aspects of pancake failures. They also suggested ways to solve them.

Summing up, we recall that in order for the pancakes not to stick to the pan, you need:

Adhere to the recipe and knead the dough exactly following the instructions in the recipe.
Knead the dough until it takes on a uniform consistency, even color.
To get rid of lumps, for which eggs, flour and a little liquid are kneaded to a thick uniform mass, and only then we bring the rest of the liquid to the desired consistency.
We heat the pan before baking and grease with vegetable oil or fat.
Bake pancakes on moderate medium heat.
Turn over the pancake baked on one side, first lifting the edges of the cake in a circle with a knife or spatula.

Following these rules, you will always get perfect pancakes, and the question of why pancakes stick to the pan and tear will never again arise on your culinary path.

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Housewives have an ambiguous attitude towards pancakes, or rather, their baking. Some people think that baking pancakes is easy. Others do not even undertake this troublesome business.
And all because pancakes are an unpredictable dish, and sometimes they tend to burst. And the “lump” is obtained not only the first pancake, but also subsequent ones.

In fact, even a novice hostess can learn how to bake pancakes. The main thing is to remember only a few simple rules cooking this dish, as well as get acquainted with the reasons why pancakes do not work out. For example, they are torn when turning over.

Why pancakes are torn: the amount of flour is incorrectly calculated

The taste of pancakes depends on the ingredients that are added to the dough. Pancakes are made with milk and kefir. They are yeast or on soda. Sometimes instead of water, kefir or milk they add mineral water, beer or even pickle.

But in each of these recipes, the main place is given to flour. The thickness of pancakes and their strength depend on it.

If you put a lot of flour, the dough will be thick. This means that it will not be able to quickly spread over the pan, and the pancake will come out thick. Such a pancake will eventually turn out to be heavy and, possibly, unbaked. It can be easily turned over to the other side, removed from the pan. But when folding, it will most likely tear.

If you put a little flour in the dough, then during baking it does not seize, it remains liquid, and such pancakes cannot be turned over or removed from the pan without consequences.

Therefore, you must strictly adhere to the recipe, adding as much flour as indicated in it.

But most often the hostess does not rely on the recipe, but kneads the dough for pancakes from the ingredients that are available.

In this case, you first need to combine the eggs with sugar and salt, add half the norm of liquid, mix well. While stirring, gradually add flour. Then dilute the thick dough with the remaining liquid to the desired consistency. It should turn out so that it flows viscous from the ladle, but the trickle should not be thick.

Why pancakes are torn: an unsuccessful ratio of ingredients

It is believed that pancakes are torn due to the small number of eggs in the dough. But this is not a completely correct conclusion. There are many recipes with only 2 eggs, but the pancakes are perfect.

It all depends on the stickiness of the flour, thorough mixing of all ingredients.

And in some recipes, eggs are completely absent. Eggs can not be added to the dough on kefir. But in this case, the dough is recommended to be brewed with boiling water. It becomes elastic, and pancakes do not tear when turned over.

The dough for pancakes on kefir is made a little thicker than on milk or water. Because you need to take into account the density of kefir. So that such pancakes do not turn out to be dense, soda or another baking powder must be added to the dough.

Soda should be mixed with flour, and not quenched in a spoon, as many housewives do. If the soda is quenched with vinegar separately from the flour, then all the gas bubbles that make the dough airy will evaporate before combining with the flour. And then there will be little sense from soda.

If pancakes tear when turned over, you can add 1-2 eggs to the dough. But you need to remember that due to the large number of eggs, pancakes turn out to be tough.

Particular attention should be paid to the preparation of pancakes from yeast dough.

Because of the foam, it is difficult to determine the density of the dough. If little flour is added to such a dough, then pancakes from it will break.

AT yeast dough eggs are laid necessarily, and they are thoroughly beaten and only then combined with a dough made from half the norm of liquid and a full norm of flour. The dough is kneaded until the lumps disappear completely.

The rest of the liquid is added at the very end of the batch. Such pancakes are baked only after the dough has risen well. It is not stirred before baking, so as not to destroy air bubbles.

Sometimes pancakes are torn due to a large amount of sugar. The underside of a pancake made from such a dough quickly begins to fry, and the top remains still raw. It is very difficult to flip such a pancake entirely.

But you should not completely give up sugar, since pancakes without it turn out pale. Therefore, it is enough to put 1-2 tbsp. l. sugar so that the pancakes are moderately sweet, but not burnt.

To make pancakes easily turned over and removed from the pan, vegetable oil is poured into the dough.

Sometimes housewives believe: the more oil is poured into the dough, the easier the pancakes will be removed from the pan. But it has the opposite effect. When baking pancakes, the oil begins to boil, the dough bubbles, its integrity is broken, and as a result, the pancakes are torn.

Therefore, it is enough to pour no more than 40-50 g of oil into the dough - just enough so that the pancakes turn out to be moderately fatty and do not stick to the pan.

The quality of pancakes depends on the right pan.

An ideal option for baking is a pancake pan. It has low sides, it heats up well and cools down quickly. It is enough just to first lightly spread it with butter, and then calmly bake pancakes.

If there is no such pan, you need to take a cast-iron or old "grandmother's" pan with a thick bottom. No wonder grandmothers make pancakes perfect.

So that the pancakes do not tear when turning over, before each new portion of the dough, the pan is smeared with a piece of lard, chopped on a fork, or vegetable oil with a brush.

It is not recommended to pour oil into the pan from a bottle, because then the dough does not stick to the surface of the pan, but rather “flows” to one edge. At the same time, the oil begins to bubble, dilutes the dough, and the pancake breaks when you try to turn it over.

To make pancakes perfect, a personal frying pan must be allocated for them.
Before pouring the first portion of the dough, the oiled frying pan must be heated to a barely noticeable haze, then removed from the stove for 5-6 seconds. And only after that pour the dough. Bake pancakes over medium heat.
Do not be upset if the first pancake turned out to be “lumpy”. Usually it is used to judge how much dough to pour into the pan. If necessary, add more flour or, conversely, make the dough thinner. By the way, you can not add flour to the whole dough, as it will be difficult to get rid of lumps. It is necessary to pour a little dough into another bowl, mix thoroughly with flour and only then combine with the rest of the dough.

And the last. Having scraped off a sticky pancake from a frying pan, it is not enough just to wipe it. It must be washed well, calcined, and then re-greased with oil. And, most importantly, to believe that everything will work out!

Why do pancakes stick to the pan and what can I do to keep them from tearing?

A folk proverb says: "The first pancake is always lumpy." But as practice shows, not always the subsequent pancakes turn out as they should. Today we will find out why pancakes stick to the pan and tear, in what ways to fix it.

Why do pancakes stick to the pan?

Not every housewife knows how to skillfully bake pancakes. But this does not mean that all attempts should be abandoned. There are many reasons why pancakes stick.

"Wrong" dough for pancakes

At least 70% of baking success depends on pancake batter. Incorrect proportions, ingredients, etc. Let's analyze what mistakes we make when preparing a pancake base.

Flour is the basis for making any dough, especially pancake. First of all, it is necessary to choose flour of the highest grades. Peeled type of flour is not suitable for cooking liquid dough due to the low degree of purification and uneven grinding. Proportions are also important. If you add a little flour, the dough will be liquid. Consequently, thin pancakes stick strongly to the pan, and it will be difficult to turn them over. Too much flour in the dough will turn pancakes into pancakes.

Even if you love sweet pancakes, don't get carried away adding sugar to the dough. Sugar syrup thins the dough, breaking the density. In addition, due to the abundant amount of sugar, pancakes burn and stick to the surface of the pan.

The perfect dough for pancakes does not work out without chicken eggs, but it is important not to overdo it with their number. Eggs give the dough elasticity and density, but the abundant protein content turns the finished pancake into a crispy waffle that tastes like an omelette.

The lack of oil in the dough worsens the taste of pancakes. For the same reason, they begin to stick to the pan and turn over with difficulty. We advise you to add a few tablespoons of oil to the dough, as well as grease the bottom of the dish with oil or any other cooking oil. But do not pour a copious amount of vegetable oil into the pan, as excess fat can deep-fry and dry the edge of the pancake.

if you use the right recipe and baking technique, then the pancakes are thin, tasty and do not stick to the pan

Why do pancakes stick to a pan on kefir?

Do not be surprised if pancakes on kefir stick to the pan and are very torn. The reason lies in the composition fermented milk product. In combination with sugar and protein, it reacts. The disadvantage of this recipe is that the pancakes, turning out to be very soft and tender, easily stick to the dishes or even break when you try to turn them over with a spatula. To reduce the risk of spoiled pancakes, it is recommended to dilute kefir with water in a ratio of 2/1.

Why do pancakes stick to a pan in milk?

High fat milk

Do you bake pancakes in milk, following all the rules and the recipe, but do they still stick to the pan? The reason may lie in the high fat content of milk. This problem can be solved by adding water and baking soda on the tip of a knife. After the manipulations, the dough should be carefully kneaded and allowed to stand for 10-20 minutes. Water will reduce the amount of fat, soda - will add airiness to pancakes.

Low milk temperatures can also be the cause of failed pancakes. Usually, milk product from the refrigerator is not able to dissolve the rest of the ingredients. For example, undissolved sugar and salt will melt directly in the pan, pancakes will burn and stick. It is better to use milk at room temperature, or warm it up a little. The main thing is not to overdo it, otherwise the egg white will curdle at a high temperature.

Poor quality dishes

A significant role in baking pancake pastries is the quality of dishes. In ancient times, people used exclusively cast-iron pans for pancakes. The thick bottom provided uniform heating of the dishes, evenly frying the product. Cast iron does not emit substances when heated and is absolutely safe for our body. But thin pancakes tend to stick to cast iron pans, so generally cast iron cookware is more suitable for pancakes and pancakes. Nowadays modern technologies made it easier for housewives to lift heavy and uncomfortable pans by replacing cast iron with induction pancake makers.

induction frying pan

Induction pans for pancakes are easy to use due to their light weight and non-stick Teflon coating. The absolute advantage of such dishes is that you can bake pancakes with a minimum addition of oil. Important: a pan with a Teflon layer should be intended exclusively for baking pancakes, it is not recommended to cook on it all the time.

How to fry pancakes so they don't stick?

There are little tricks for the skillful preparation of pancake dough. We learn the secret perfect pancakes that do not tear or stick to the pan.

When kneading the pancake mixture, it is necessary to achieve uniform consistency. We advise you to start adding flour to a small amount of liquid, adding gradually. In this way, you will avoid lumps and achieve the perfect texture. After kneading the dough, it is recommended to let it stand for 10-15 minutes so that the flour forms a stickiness.

Ingredient temperature

All ingredients for pancake dough are best taken at room temperature. When recipe for pancakes sour milk it is permissible to heat the sourdough to 30 degrees to form ruddy bubbles under the influence of lactic acid and sugar. In addition, such a dough is easier to knead, since the flour does not crumple.

How to pour pancake batter into a pan?

Preheat a dry frying pan over medium heat. Then, having oiled the bottom of the dish, pour a small amount of dough in the center and quickly, with rotational movements, distribute it over the entire surface of the pan. In this way, we will achieve uniform frying and thickness of pancakes.

We have figured out how to properly prepare the dough and what is missing if the pancakes stick to the pan. Remember that the speed and quality of any baking depends not only on adherence to the recipe, but also on experience. And, as you know, it arises by trial and error.

Pancakes stick to me if it didn't work out very well good dough: Sprinkled sugar or added more eggs than required in the recipe. Sometimes pancakes start to stick to the pan if I haven't preheated it, but more often it affects the first two pancakes, and then everything goes as it should.

Pancakes stick to the pan for various reasons: little flour is put in the dough, too much sugar, the pan is not heated enough. If you follow the recipe and the right process baking, then usually there are no problems and pancakes are simply amazing. In any business, skill and experience are needed, and it is never too late to learn.

Pancakes stick to the pan for various reasons: little flour is put in the dough, too much sugar, the pan is not heated enough. If you follow the recipe and the correct baking process, then usually there are no problems and the pancakes are simply amazing. In any business, skill and experience are needed, and it is never too late to learn.

Lush milk pancakes without yeast recipe

Most actual question, which is asked by many housewives on various culinary forums: what to add so that the pancakes do not tear. Also, many are interested in how to make pancakes not stick to the pan.

What to do so that the pancakes are not torn

You need to give the test time to pass. Then the gluten contained in the flour will manifest itself, and the pancakes will not tear;
You can add an egg to the dough, but you must remember that the more eggs are added to the dough, the harder the finished pancakes are;
You can make the dough with a little warm milk. Milk must be diluted with water in equal proportions;

What to do so that pancakes do not burn and do not stick to the pan

A responsible housewife always has a separate pan for pancakes, which is not used for frying other foods;
If the pan is made of cast iron, then it must be thoroughly heated before starting cooking;
Pancakes often stick to a Teflon-coated pan. Therefore, it is better to use choux pastry on kefir for baking pancakes;
If there are traces of the previous preparation of pancakes on the cast iron pan, they do not need to be washed. It is enough to carefully rub the traces with a soft cloth in which the salt will be wrapped;
Before baking, add a few tablespoons of vegetable oil to the dough;
Oil does not need to be poured into the pan, the pan must be lubricated with oil every few pancakes.
It is convenient to grease the pan with half a potato, planted on a fork and moistened with vegetable oil.

Now you know not only what to add so that the pancakes do not tear and do not stick to the pan. Please yourself and your any pancakes more often, and not just on Maslenitsa.

Why do pancakes stick to the pan despite your best efforts, and how do you stop it? Change pan? Find another recipe? Or maybe come to terms with the fact that pancakes are not yours and, as in a joke, continue to bake lumps? Calmly! There is a solution for every problem, and even more so for a culinary one. You have on your side the centuries-old experience of housewives who have been cooking ruddy round "suns" in Russia since time immemorial. They already knew what to do!

The first pancake is not lumpy

Why do pancakes stick? Most likely, you made a mistake in one of five points:

did not guess with the choice of a frying pan;
they warmed it up badly;
incorrectly lubricated;
messed up with the recipe;
forgot to be patient. Also, by the way, an important thing when baking pancakes!

Shall we start troubleshooting?

The subtleties of choosing a pancake pan

In the old days, every self-respecting housewife kept an old great-great-great-grandmother in the kitchen Cast-iron pan for pancakes. It was never washed, wiped clean with a piece of paper or a cloth, and under no circumstances was it used for cooking other dishes. And there were reasons for this.

A pan for baking pancakes should quickly and evenly warm up, and also keep heat reliably. And cast iron meets these requirements 100%.
It is desirable that it be made of a porous metal that can absorb and accumulate oil during the frying process, which reduces the likelihood of burning the dough. And again, cast iron is out of competition here.
Over time, an invisible oil film forms on the bottom of the dish, which makes it easier for the hostess to do her job, and prevents the cast iron from rusting. That is why pans that wander in the family from generation to generation are especially respected by true cooks, and for the same reason they try not to wash them once again. But pancakes are one thing, and scrambled eggs and potatoes are another. Here you can’t do without Fairy and a hard brush, which means goodbye to the protective film.

What to do so that pancakes do not stick to a new pan, if mom and grandmother did not save a cast-iron rarity for you? Densely fill the bottom of your purchase with salt, ignite it over medium heat until the grains become dark creamy, carefully shake the salt into the sink with a napkin and start baking - the metal will be perfectly calcined and ready to show its best.

In addition to cast iron, which has no competitors in baking, cooks are recognized by:

titanium- according to the properties of the native "twin brother" of cast iron;
aluminum, the only drawback of which is fragility;
teflon coated steel, comfortable, but requiring delicate handling;
ceramics, environmentally friendly, although poorly tolerated by temperature extremes;
marble- almost perfect material, if not for the exorbitant cost.

Why do pancakes stick to the pan, although you seriously approached her choice and were not too lazy to ignite a bowl of salt? Perhaps the point is the high side, which prevents you from freely wielding a shovel. In a professional pancake pan, it does not exceed 2, and sometimes even 0.5 cm.

Light up

Why does the first pancake often come out lumpy? Because inexperienced housewives begin to bake it in a pan that has not warmed up, while true craftswomen determine with a sixth sense when it is time to tip the first ladle of dough onto a hot bottom.

Put a couple of drops of water on the bottom and see how they behave. If they evaporate with a hiss, it's time to move on to the second stage and grease the pan with oil. As soon as a characteristic transparent "smoke" begins to rise from it, it's time to take on the ladle. Well, if you use lard instead of butter, wait until the piece that touches the hot metal begins to heat up from the heat and get down to business.

Nuance: it is the smoke that should be expected, and not the children, so do not try to make the fire bigger. Medium flame is more than enough.

Butter oil

If, afraid of talking about carcinogens, you diligently save on oil, do not wonder why pancakes stick to the pan and tear.

First, vegetable oil must be included in the recipe. good pancakes. And if it is not included, without a shadow of a doubt, add it yourself - 1-2 tablespoons.
Secondly, the pan must also be lubricated with oil. At a minimum, before baking the first pancake, and more often before every 3-4. It is recommended to lubricate even the Teflon coating - for fidelity and more good taste ready meal.
Third, forget about butter and margarine, they are not your helpers. The only alternative to vegetable oil can only be lard.
Fourth, do not be too lazy to coat the sides of the pan. They are often forgotten, but meanwhile, the dough can stick to the sides no worse than to the bottom, thereby ruining all your pastries.
Fifth, know the measure. Pancakes floating in a simmering pool of oil turn out little better than those tried in a dry frying pan.

Rely on the recipe, but don't make a mistake yourself

But what if the pancakes stick to the pan not because of its material or lack of oil - what to do in this case?

Check the density of the dough. It should resemble liquid sour cream or cream, otherwise burning cannot be avoided. And do not nod at the recipe, where the ratio of all products is written in black and white! You and its author could use different types flour, so there was a small error. If the dough turned out to be thick and viscous, add water or milk to it, if it is too liquid, thicken it with flour.
Don't go overboard with sugar. It will settle to the bottom, brown and stick tightly to the metal.
Measure soda accurately. Its excess reduces the stickiness of the flour, which is why the pancakes begin to fall apart right on the shoulder blade.
But don't feel sorry for the eggs. They will serve as a link and make baking stronger.
If you knead the dough with kefir or milk, be prepared for additional difficulties, since such a treat turns out to be very tender and turn over worse. You can help the cause by replacing some of the dairy products with water, adding another egg to the dough and armed with a thin and wide spatula. Plump silicone, of course, will not scratch Teflon, but it is more difficult to pry a pancake with them.

Hurry up - make people laugh

You will need patience at least three times. The first time you collect ingredients for pancakes: you need to leave them on the table and let them warm up to room temperature. It is undesirable to knead the dough from cold milk and eggs.

The second time you have to lose 15-30 minutes to give ready dough"rest" on the table under the towel. During this time, the gluten will swell, and the pancakes will become more magnificent and will not tear during baking.

The third time you will need patience to wait until the pan is hot. But we have already talked about this.

If all the rules are followed, the chances of eating rich and ruddy pancakes will increase significantly.

Video: 7 secrets of pancakes not lumpy

It seems we forgot to mention the main baking condition right pancakes: good mood hostess. Tune in combat and get down to business with a smile, without this, both the cast-iron pan and the oil will be powerless.

As you know from the popular saying - the first pancake is always lumpy. But what if the second, third and fourth comes out as a lump?

Errors in the recipe, low-quality flour can be the cause of the problem. Read why pancakes stick to the pan and what to do.

The most common reasons include not knowing how to cook a dish. To prepare thin openwork pancakes, it is important to follow the recipe.

But there are other factors that can get in the way of making the perfect breakfast.

Check out the reasons why pancakes stick, and learn how to grease the pan:

Cause	Description	What to do so that the pancake does not stick
The pan is not heated	Every housewife knows that it is impossible to fry a dish on cold dishes. The pan must be hot beforehand.	Wash the damaged dishes and start frying properly. The temperature should be slightly above average
Wrong utensils	It is important to cook in a good pan. Non-stick or cast iron cookware is an excellent choice.	You can buy a cheap option - a pancake maker, on which thin pancakes never burn
Dough consistency	Not thick, not liquid - this is the description that any housewife will give. Thick pancakes will turn out from a thick mass, but it will not be possible to fry a liquid	Add a little milk to the thick dough, and flour to the liquid
Recipe	Many women use a tricky life hack that helps them cook tomorrow even on bad dishes. Add a tablespoon of vegetable oil to the recipe	If all the ingredients are already mixed, but do not take out the mixer again. Shake the dough by hand with a fork. Periodically stir the resulting mass
Grease the frying pan	Even for the preparation of pancakes, you need to grease the dishes a little. Do not forget that you need to apply fat in a thin layer, you can use a pastry brush. Grease a dry frying pan periodically	You can grease the dishes not only with sunflower oil, but also with any vegetable, coconut, olive, suitable for frying. Can you melt a piece? cream product apply a thin layer pork fat or treat the pan with lard

Important! People are thin openwork pancakes are called sheeters.

And don't use new cookware to make your favorite breakfast. The purchased crepe maker must first be thoroughly washed, treated with a soda solution and the fried first dough should be discarded.

Dishes may stick to scratched dishes. It is important not to use forks or iron tools to turn over. Buy a wooden or silicone spatula.

Recipes on milk and kefir so that pancakes do not stick

The right recipe is half the battle. To prepare delicious and delicate pancakes, it will take a little time and the most simple products. This recipe makes breakfast for the whole family.

The kitchen should have the following ingredients:

Kefir and milk - 200 milliliters each.
Sugar - 40 grams.
Vegetable oil 20 - 30 milliliters.
Eggs - 2 pieces.
Flour - 1 cup.
Salt, soda.

A versatile option that is suitable for stuffing sweet and savory options. Sugar can be used less than indicated. Follow the sequence to prepare the dough without lumps.

Advice! Without eggs, pancakes will tear, but you can replace them with a ripe banana.

Consider:

To begin, mix milk and kefir in a tall bowl. equal proportions. Add a mixture of beaten eggs with salt and sugar.
Flour is better to choose the highest grade. To avoid lumps, add loose ingredients one tablespoon at a time.
When mixing with a mixer, you can immediately mix all the ingredients in one bowl.
Add soda on the tip of a knife to the finished mass. The dough will start to bubble. Some housewives extinguish it with vinegar.
To prevent the pancake from turning into a lump, add 1-2 tablespoons of vegetable oil to the dough. Thoroughly beat the mass.

Now it remains only to fry the pancakes. Heat up a frying pan, brush with oil.

Scoop up the dough, keep in mind that the mass should spread easily and quickly, adjust the amount at one time. Spread the batter all over the pan in a quick motion.

For the filling, you can use jam, melted chocolate or ham with cheese.

Put your favorite foods in the middle, close the edges and heat the envelope in a pan or in microwave oven. Enjoy your meal!

Lenten pancakes on the water

Women often go on a diet and do not allow themselves to eat extra calories. But lean pancakes will not harm the body.

This recipe can be used even by vegetarians, because eggs are not used for cooking.

All you need is to mix a glass ice water with the same amount of flour. To taste, add sugar, salt, on the tip of a knife - baking powder or soda.

Vegetable oil will need 40-50 ml, no less, otherwise the pancakes will tear.

Advice! In order not to stain the dishes, mix all the ingredients obtained in a liter plastic bottle.

Shake well and pour into the hot skillet.

fry the dish the classic way. Instead of regular flour, you can add rye and 1 tablespoon of fiber - breakfast will become even healthier.

For the filling, knead the cottage cheese or add fresh chopped herbs.

What is missing in the test if pancakes are torn

Do you follow the exact recipe, but breakfast does not work out? So something didn't go according to plan. Check the recipe is correct and all ingredients are mixed.

There are several reasons why this happens and what is missing:

flour. The dough is not thick enough, there is little gluten, so the sheets are torn.
eggs. By classic recipe for yellow pancakes, it is better to take at least two chicken eggs.

The pan may not have warmed up enough or you turned the pan over too early.

Also, poor-quality flour can be the culprit. In order not to make a mistake and cook pancakes quickly and tasty, follow the recipe.

Useful video

Baking pancakes at home, sometimes, turns out to be not an easy task, pastries in hands are too capricious, sometimes even experienced housewives. For example, "why do pancakes burn" - not everyone will answer this question, however, not knowing the true causes and ways to fix the problem - delicious pastries you definitely won't. Read more about the secrets of cooking in the article, because it is proven recommendations that will help prevent culinary failures.

Burn in the pan: 5 main reasons

If this is the first time you are going to cook your favorite homemade pancakes in a pan or have already done it, but you didn’t succeed, then the first thing to do is to find out the reasons why unwanted burning occurred.

There are not so many significant reasons, but every housewife should know them.

Dough is not the right consistency

Very often, pancakes burn when the dough is too thin, but burning can also occur when the dough for pancakes is thick.

Pancakes on a thick dough not only burn, but also turn out to be quite tough.

unleavened dough

Wrong pan for baking pancakes

A baking pan must be made of a certain material. Best for cooking tender thin pancakes suitable cast iron and aluminum frying pan with a thick bottom. For more information on how to choose the right dishes, read the following article.

Insufficiently heated frying pan. Good pancakes will not work on poorly heated dishes, they will begin to stick, burn and tear.

Badly greased frying pan

Not lubricated or not enough oiled frying pan. A dish that is dry and poorly moistened with vegetable oil will cause the pancakes to brown too much.

To avoid burning pancakes in a pan, you need to have effective tips in your culinary arsenal that can help at any stage of cooking.

Pancakes burn: what to do and how to fix it

Having considered the possible reasons why pancakes burn, it's time to move on to ways to fix this problem.

If you do not know what to do so that the pancakes do not burn, then here are a few simple recommendations, which can be considered an instruction for action for any hostess.

Adjusting the consistency of the dough

We start the dough for pancakes of the desired consistency (approximately like a good thick sour cream home production). If you didn’t succeed in making the dough correctly, don’t be discouraged, try to correct it a little.

In batter - add flour (quantity is determined depending on the consistency of the resulting mass).
In thick - a little liquid (it all depends on what you cook pancakes on: milk, water, whey, etc.).

vegetable oil in dough

Add odorless vegetable oil to the dough. Determine the amount of oil according to the cooking recipe used, but do not overdo it.

When adding butter to the dough, do not forget to mix it.

Do the same in the process of frying pancakes: periodically, until you use up all the dough, stir it so that the oil accumulated on the surface is evenly distributed throughout the dough mass.

The heat of the pan

We bake pancakes at home only in a well-heated, oiled pan. Read more about the temperature of frying pancakes in the following article.

Heat the pan until the first “smoke”, only after that grease it with oil and start baking pancakes.
Do not pour oil into the pan, do not let the pastries float in it.
It is enough to grease the bottom and sides of the heated dish so that the pancakes can bake well and brown.

Don't cook pancakes in a brand new pan, bake them on a "dry" bottom with no oil at all, and don't use Chinese-made pans. Only aluminum and cast iron last resort, enameled or with non-stick coating.

Melt a piece in a frying pan lard. If you use this particular method, then you no longer need to grease the pan with oil before each new portion of the dough. non-stick effect in this case fat will serve, and lubricate the bottom after each pancake.
Rub the bottom of the pan with half onion, after that, bake the vessel, then grease with fat / vegetable oil.
Fry the salt in a pan. This method is very effective in combating the burning of homemade pancakes.

As you can see, there are not so many reasons why pancakes burn, so every housewife can fix the problem. A little experience and practical advice at hand - and your pastries will always turn out to be a feast for the eyes.

Enjoy your meal!