The pancakes are burning. Big or small fire

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 for preparing this dish, as well as to get acquainted with the reasons why pancakes do not work out. For example, they are torn when turning over.

Incorrect amount of flour

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, mineral water, beer or even brine are added.

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.

Poor ingredient ratio

Eggs

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.

Eggs are necessarily placed in the yeast dough, 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.

Sugar

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.

Oil

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.

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.

Note to the owner

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!

The first pancake is lumpy. This proverb is often true. But what if the dough does not want to come off the pan for the second and third time? The first step is to find the cause of the problem. There may be several of them:

Not enough eggs in the dough. When kneading the dough for pancakes, strictly follow the recipe. Eggs hold all the ingredients together and keep pastries from tearing and sticking to the pan. The lack of this ingredient violates the density and structure of the dough. To save the workpiece, add 1-2 eggs and a few tablespoons of flour to it. Mix everything thoroughly so that there are no lumps, and start baking.
Lack of flour During frying, almost all moisture evaporates from the dough. If the dough is too liquid, the cake turns out to be very thin and it is almost impossible to turn it over without damage. You can easily correct the mistake by adding a little more flour and thoroughly stirring the dough until smooth.
Little fat in the dough. Because of this, pancakes may not lag behind the pan well. If you notice a problem, just add a few teaspoons of vegetable oil to the dough.

In the process of making pancakes, try to put as little spices and sugar into the dough as possible. To make baked goods sweeter and more flavorful, use fruit jams or caramel sauces.

Pancakes are torn - what to do?

So, now you already know why pancakes are torn. Any of the above causes can be easily corrected by adding the missing ingredients to the dough. To bake perfect, follow the advice of experienced chefs.

Always strictly adhere to the recipe. In order to measure the exact amount of an ingredient, use a kitchen scale.
You can knead the dough for pancakes manually or with a mixer. The main thing is that it becomes homogeneous, all the lumps disappear. A small amount of liquid is added to the dry ingredients, mixed thoroughly, and only after that the rest of the milk or kefir is poured.
Before pouring a portion of the workpiece into the pan, heat it well on the stove and grease with a small amount of animal fat.
During the baking process, the fire can be slightly reduced.

To prevent pancakes from tearing, turn them over with a special spatula. First lift the edges of the tortilla and then flip it over in one quick motion. A massive cast-iron skillet is ideal for cooking such pastries. If you don't have such cookware, use a non-stick frying pan or a special crepe maker.

Everyone knows the proverb that the first pancake is always lumpy. But in fact, this assertion is easy to dispel.

To understand why pancakes stick to the pan, you should read my article to the end. I decided to give a summary of tips to help you understand how to avoid force majeure in this situation, which apply to both the dough and the pan.

When preparing pancakes for breakfast, both on kefir and water, every hostess had a nuisance when the cakes burned in the pan, turned over badly and began to tear, stick.

The situation can become even more tense if you need to feed the guests, but you can’t make pancakes. In order not to sob from a culinary failure in your own kitchen, I propose to find out for yourself why pancakes stick to the pan and what to do in this situation.

In this article, I tried to collect numerous tips, systematizing them together with personal experience. I must admit that I have it really solid.

I would be glad if you not only read the article to the end, but also decide to use it on your own experience in the kitchen. Let's start dealing with everything in order. These rules will apply to pancakes on kefir, water.

Choosing the Right Cookware

If pancakes stick, then many people advise choosing only a separate pan for cooking them. Understanding why this happens, it can be noted that the advice is indeed true, but only in part.

The thing is that you need to pay attention to the material of the work of your dishes. If it is cast iron or aluminum cookware, then the advice can be put into practice.

In other cases, it should not be used. This is justified by the fact that in the above pans, during heating, a special film of fat with solid characteristics is formed.

Such a film is able to prevent situations when pancakes stick to the surface of a cast-iron pan. Similarly, it works when you need to protect the surface of cast iron cookware from rust.

Having prepared pancakes on kefir or water, each housewife washes the dishes. After one washing process, the protective fibers of the film are not removed, and therefore the next time you should count on the successful baking of pancakes, because often they do not burn.

In the event that you wash the pan several times after cooking other dishes, then there may not be a trace of the film.

As a result, subsequent baking will be accompanied by questions about what to do if the pancakes stick to the surface of the pan, burn and how to deal with it.

Preheating dishes before baking

You need to bake pancakes on kefir, milk, water in a well-heated pan. This advice really answers reality and is useful.

It is important to heat the pan with rast. oil, when it is well heated, smoke will appear. Cases in this situation, when pancakes stuck, were not recorded in my experience.

This time again, the situation will not do without mentioning the very film that protects the dishes. During the baking of pancakes, the dishes need to be heated, otherwise the question will come to the surface: why pancakes stick to the pan.

In this case, you will definitely remember the famous saying about pancakes and a coma, no matter how sad it may sound. Experienced housewives can immediately understand when to start cooking pancakes, while others check the temperature of the dishes with the same cruel rule “the first pancake is lumpy”.

Greasing the pan

Some cooks advise making homemade pancakes using a dry frying pan. If you are familiar with such people, then know that they are cooking in a pan with Teflon or they are lying. In such a pan, the dough will not burn, but you need to add rast to it. oil.

If you cook pancakes without adding rast. oil, then it must be admitted that they will be tough, you can compare them with the sole of a soldier's boot.

Decide, of course, for yourself which pancakes you eat, but I would advise you to follow the folk wisdom that says that pancake cannot be spoiled with butter.

Kneading the right dough

A rare dough for pancakes will not bring the desired result. You need to correctly understand what is the ideal dough for pancakes. If it is too thick, then the cakes will begin to look like buns, and this effect is certainly not needed by anyone.

Another important fact is to add soda to the dough. In the event that there is a lot of this white component in the composition, then the pancakes will turn out loose, they will tear. During the coup in the pan, only shreds will remain from them. You can add soda, but just a little bit.

Dough Ingredients

A big role in the success of baking homemade pancakes is the composition of the dough. If your pancakes burn, what to do first is to add oil. Be sure to add to the mixture. oil.

This is due not only to the fact that pancakes will not burn, but their taste will be special. This procedure does not take much time at all, but a positive result will be immediately visible.

In the case when there is a lot of dough, then during frying you need to mix it. The thing is that the decision to add vegetable oil to the mixture will cause it to accumulate on the surface. It is important to shake the mixture well.

Don't skimp on oil

When frying pancakes, you should not save vegetable oil. Of course, it is not recommended to forget about the sense of measure in this case. If the pan is dry, then, as I said above, the quality of baking will decrease significantly.

The oil should be evenly distributed over the surface of the dish. It is worth pouring it before baking the next pancake. But I beg you, without bigotry. Too greasy pancakes will also not be excellent.

You won't find a better old pancake pan

Do not use a new pan for baking pancakes. Even if you bake it, steam it, etc., there is a good chance that the pancakes will not work. If the pancakes begin to tear, stick, then it is the new dishes that are to blame.

In no case do I advise you to use a new pan, no matter how good it is, pancakes stick to it all the time. Based on my own experience, I can safely say that nothing good can be expected from this manipulation.

You can continue this article for a long time, because there are a lot of tips for baking pancakes.

An excellent mood will be transmitted to each pancake if the hostess fries in a great mood. In the event that something doesn’t work out for you in the kitchen, then you don’t need to get upset, become discouraged.

In fact, happiness is not in this, try not to take everything too close, but rejoice and smile more. And in general, it must be admitted that even a pancake can seem very tasty and ideal to your family.

At the end of the article, I want to present you a small recipe on how to cook perfect pancakes at home.

Easy quick pancake recipe

Components: 4 tbsp. flour; 0.5 l of water and milk; 5 tbsp rast. oils; 2 tbsp sugar sand; 5 pieces. chickens. eggs; 0.5 tsp salt; 250 ml of boiling water.

Action algorithm:

The components are heated to room temperature. I get milk and chickens. eggs in advance.
I sow flour to saturate the composition with oxygen, from this pancakes, and all pastries, become even tastier. I'm slaughtering chickens. eggs, salt, milk, sugar. For these purposes, I advise you to beat with a mixer or work with a whisk.
The next step is to add flour. The dough will be thick, and therefore it is worth introducing water into it little by little, interfering with the components. The sequence of adding products is important to follow in order to avoid lumps.
I add boiling water and mix well. This is necessary for the dough to cook. In this case, pancakes will be lacy and thin.
I pour rast. oil, I interfere.
I start frying each pancake in a well-hot pan.

You can make pancakes not only with the addition of milk, but also on kefir, just on water. The choice is entirely yours. I hope that you won’t have any more “why can’t you bake pancakes”.

My video recipe

It's hard to find someone who doesn't like pancakes. This is a unique dish, which, depending on the filling, can simultaneously play the role of a dessert, a cold appetizer or a hot second. The recipes for their preparation are varied, but, of course, they are all nutritious and tasty. At the same time, the frying procedure is often overshadowed: pancakes stick to the pan! What to do? There are several reasons, eliminating which baking pancakes will never cause disappointment and “fraying” of nerves.

The reasons why pancakes stick to the pan can be conditionally divided into several groups, although it is possible that they may overlap.

Reasons for sticking and what to do so that pancakes do not stick to the pan?

The frying pan used has defects in its inner coating (in other words, it is scratched or chipped). This also includes the case when there are burnt residues from the previous frying in the pan. Solution: replace the pan or clean it of old residues.
not warmed up properly, the cold surface does not allow the dough to "seize" in a timely manner. Solution: wait for the required time or purchase a frying pan with a temperature indicator.
The recipe for pancakes is not balanced, contains components that contribute to the sticking of the dough. Solution: in this case, use only those recipes that are approved by professionals or personally verified.
At the time of baking, there is not enough grease on the surface (sunflower oil or other fatty component). Solution: It is necessary to adjust the presence of fat in the pan by lubricating its surface, or by including the required amount of oil in the dough.

Another reason (rare) why pancakes do not come off well is incorrect: its non-functional shape or the presence of defects in the surface of the accessory itself. The second reason is the high sides of the pan, which do not allow the pancake to be picked up with a spatula.

How to choose the right pan and prepare it for work?

Today's pan manufacturers reasonably supply special models for baking pancakes, namely: pancake pans of different types and with different coatings. This is how they try to help the housewives in this process so that the pancakes do not stick to the bottom and walls.

The pancake pan is characterized by:

a smooth, even bottom, the diameter of which should correspond as much as possible to the existing heating device (it is better to install a special flame diffuser on a gas burner to evenly distribute heat over the entire surface);
low sides (for the convenience of turning and removing pancakes);
comfortable and heat-resistant handle (to avoid burns);
equipped with a thermal indicator at the bottom (for beginners);
various, which exclude sticking.

A lid is desirable (but not required) when certain recipes call for air restriction. At the same time, the weight of the pan practically does not matter for baking pancakes, since there is no need for long-term preservation of heat. Bottom thickness - also without explicit wishes. Although, of course, in a pan with a thick bottom, the pancake bakes more evenly. The only disadvantage of heavy pancake pans in work is an inconvenience for the hostess - the hand gets tired quickly.

If the pancakes stick to the pan because it does not meet the named parameters, it is unlikely that baking pancakes will turn into a pleasant procedure. In this case, the way out of the situation is a new frying pan, the use of which will avoid problems with the coating, or the heating rate. Before use, as with any new utensil, it should be thoroughly washed and dried.

How can the sticking problem be solved with the help of dough ingredients?

If pancakes stick and tear when turned over, consider two situations of dough preparation:

in compliance with a clear ratio of the products used;
without him.

In the first case, when the hostess clearly followed the prescription recommendations, it may be due to poor (insufficient) mixing. Then the consistency of the dough is not ensured by homogeneity, it contains lumps of flour, undissolved sugar and other components. Even if the pancake is fried, it will not be evenly cooked and will most likely break when flipped or removed. It is better to knead the dough with a blender or mixer. For these purposes, special nozzles are often included.

More often, pancakes are poorly removed, burn, stick to the pan due to an imbalance in the recipe, for example, an overestimated or underestimated liquid content, “brute force” with a sour-milk component, a low fat base, an increased amount of soda, etc.

A separate conversation about recipes that include various ingredients, for example, liver, zucchini, pumpkin pancakes. Such compositions require careful adherence to the recommendations of the recipe, since an excessive amount of vegetable or fruit juice can cause sticking even in the most functional pan.

Another tip: let the pancake batter sit at room temperature for half an hour. Then it becomes more homogeneous and "working". If it thickens slightly, dilute with water or milk to the desired consistency.

In finished form, the dough should flow down from the ladle, evenly occupying the surface of the pan, without going over the sides. Strongly frying one of the sides is not worth it, then the pancake can dry out.

How to fry so that pancakes can be easily removed?

The technique of frying pancakes is not so complicated. Observing it, the question: “What should I do if, sticking to the pan, pancakes are torn?” - will not occur.

Several rules:

The dough has the right consistency and a competent ratio of components.
Insufficient heating of the pan is excluded, its inner coating has no defects.
The application of the dough occurs with proper lubrication of the bottom and walls of the pan with a fatty base, or it contains enough vegetable fat in its composition.

Lubricate or not a pan for pancakes and with what - you need to decide in advance. Often housewives prefer to grease the surface once before baking and do it with a piece of bacon or a special brush.

In order for the pancakes to be removed from the pan, their recipe requires the presence of vegetable (you can add an animal) oil and eggs. Dilution of the dough to the desired consistency is done with water (sometimes milk). They are more lush and spongy if you add kefir and soda to the dough. But the addition of buckwheat or rice flour and such special ingredients as cloves, cardamom, vanilla can play a negative role: pancakes will no longer be plastic and will begin to tear right after cooling.

The presence of eggs almost always guarantees their integrity, and a beautiful yolk color plays a positive role.

Watch a 4-minute video - a recipe for thin, delicate, delicious pancakes:

On a note!

For many housewives, a pancake pan is never used for other purposes. In this case, the product rarely undergoes special cleanings during the washing process and keeps the condition of its inner surface stable. If, before baking, the pan was repeatedly degreased after use, the surface should be thoroughly lubricated with sunflower (linseed) oil or lard, allowing the coating to be well saturated with fatty components. Perhaps after that the first pancake will “go lumpy”, but later the process will improve.

You can read more about how to choose a pancake pan in our article: As practice shows, an improperly prepared pan often plays a role in sticking pancakes.

The ability to competently bake pancakes at home is a profitable skill for every housewife. Neat fried dough circles, thin and openwork, or tall and spongy - they are loved by our household, friends and colleagues come to them with pleasure. And in order to learn how to carefully and safely remove them, you need to be patient and have the “right” pancake pan. A tried-and-tested recipe doesn't hurt either.

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 Rus' 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.

Firstly, vegetable oil must be included in the recipe for 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 a more pleasant taste of the finished dish.
Thirdly, immediately 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 of 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 will have to lose 15-30 minutes to let the finished dough “rest” on the table under a 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 that we forgot to mention the main condition for baking the right pancakes: the good mood of the 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.