Pancakes - a traditional Russian dish, which is often present at the festive and everyday table. There is nothing complicated in their preparation, however, sometimes many lovers of culinary creations encounter a problem and ask the question - why are pancakes torn? Let's try to figure out this unpleasant situation.

Pancakes stick to the pan: reasons

  1. Cold milk. Perhaps this is the most common reason for unsuccessful cooking. The thing is that the milk product from the refrigerator is not able to dissolve the dry ingredients. Accordingly, sugar and salt begin to dissolve in the pan, creating a sticky layer that prevents the free removal of the pancake.
  2. High fat milk. Even if the dough is cooked strictly according to the rules, but the pancakes still do not become plastic and stick, it is worth paying attention to the fat content of the milk used. Too fat product can cause the product to burn, and this, in turn, violates the pancake elasticity.
  3. Not enough flour. In a hot frying pan, a product with a small amount of flour instantly loses moisture, so it is simply unrealistic to turn a thin spreading cake.
  4. Lack or lack of eggs. In the preparation of pancake dough, eggs play the role of a binder, and their lack violates the density of the dough.
  5. Too much sugar in the dough. Another reason why pancakes break when turned over and burn is too much sugar or spices.The thing is that in large quantities these ingredients are very difficult to mix, because of which the dough becomes heterogeneous.
  6. Too much soda. Of course, without this ingredient, pancakes will not turn out lush and airy. However, if you overdo it with alkali, the dough will be too loose and unyielding.

How to cook pancakes so they don't stick: tips

 

If the first pancake stuck to the pan, you should try to bake another one. It often happens that the first instance is unsuccessful, and then the pancakes become more obedient. This can happen due to a poorly heated pan. well and in case the subsequent pancakes break and stick to the pan, you can apply some tricks:

  1. Brew the dough with boiling water. The secret is simple - hot water perfectly dissolves solid ingredients. The dough is homogeneous and plastic.
  2. Add starch. Just a couple of spoons of this component will help the dough become lush and relieve sticking to the pan.
  3. Use icing sugar for kneading dough. If the sugar is ground slightly in a coffee grinder, it will dissolve much faster. This means that there will be no effect of caramelization and sticking when heated.
  4. Add liquid after flour. In the preparation of the dough, it is important to mix the bulk ingredients first, and only then introduce milk, water or kefir. This trick helps get rid of lumps and make the dough plastic.
  5. Do not start baking until a light haze forms in the pan. It is this process that indicates the proper heating of the pan. And this is the main condition for the uniform frying of pancakes.

A list of common causes of failed pancakes

However, it often happens that all the tried tricks all the same - do not help to achieve a result. Especially often this happens with novice hostesses. Do not despair, especially since it is not at all difficult to correct the situation. Consider the main causes of burning pancakes and learn how to fix the situation.

Tasty recipe:pancakes on fermented baked milk

Consistency

Pancake dough should be slightly thicker than kefir. Too liquid mass will creep into the pan and burn. In this case, the addition of flour will correct the problem. Only it is better to fill it with portions, so as not to overdo it with the quantity.

If the dough on the contrary turned out to be dense and thick, you need to add a little milk or water. After this, the dough should be well mixed.

Prescription Failure

Deviation from the specified number of products and the steps of laying them in the dough violates the entire cooking process. For example, with insufficient addition of eggs, the pancake dough will not be sticky. With excess, on the contrary, pancakes will turn out rubber.

The same goes for the sequence of adding ingredients. For example, if you first beat eggs with sugar, and then add flour to them, the dough will be homogeneous. Otherwise, you get an unshuffled mass with lumps.

Another important point is to let the test come up. The process usually takes about 15 minutes. During this time, all the ingredients dissolve well and gluten appears in the dough.

Change pan or save oil

Two more common causes of naughty pancakes, which can be encountered not only by beginners, but also by experienced housewives. Let's try to resolve these problems.

I. Prepare the dishes for baking.

Ideally, the pan for cooking pancakes should be separate, that is, it is undesirable to cook other dishes on it. It is good if such a crepe maker is made of cast iron or aluminum. If a working pancake pan has become unusable or a new one has appeared in the arsenal, a problem often arises - pancakes are constantly torn when frying, or they are not fried evenly. To save an old frying pan or to adapt a new one for baking is not at all difficult.

 

Firstly, the product must be washed and dried well.Then put on fire, pour two tablespoons of coarse salt over the entire surface and cover with a lid. In this state, the pan must be left for 3-4 minutes. Then turn off the fire, leave the salt to cool and remove from the pan. Do this very carefully so that large salt crystals do not damage the non-stick surface.

The second step is to lubricate the dishes. Make it better just before making pancakes. To lubricate, the pan is thoroughly heated, and then generously smeared with a piece of salted pork lard. After that, you can immediately start the cooking process. The first pancake baked after lubrication is not good for food. It will have too pronounced aroma of fat. On the taste of subsequent copies, the use of lard will not affect in any way. Usually one lubrication is enough to prepare the whole batch of dough, but if the pancakes periodically begin to stick again, the procedure can be repeated.

II. Add the right amount of vegetable oil.

Even properly prepared dishes will not cope with the test, in which there is not enough sunflower oil. It is better to add odorless oil, in the amount of two glasses per liter of liquid. Injecting vegetable fat is recommended last, when the dough is already fully kneaded. After adding, the mass must be left warm for 5-7 minutes.

Subject to all the basic rules for the preparation of dough and dishes, problems with baking usually do not arise. And the pancakes are rosy, evenly baked and incredibly tasty.

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