How to bake pancakes so they don't stick. What is missing in the test if pancakes are torn

Baking pancakes at home, at times, turns out to be not an easy task, baking in the hands of even experienced housewives is too capricious. For example, “why do pancakes burn” - not everyone will answer this question, however, without knowing the true causes and ways to fix the problem, you definitely won’t make delicious pastries. 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. Cast iron and aluminum pans with a thick bottom are best suited for making tender, thin pancakes. 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

Ungreased or insufficiently 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 some simple recommendations for you, which can be considered an instruction for action for any housewife.

Adjusting the consistency of the dough

We start the dough for pancakes of the desired consistency (approximately like a good thick home-made sour cream). 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, in extreme cases, enameled or non-stick coated.

• Melt a piece of lard in a frying pan. If you use this particular method, then you no longer need to grease the pan with oil before each new portion of the dough. In this case, lard will serve as a non-stick effect, and lubricate the bottom after each pancake.
• Rub the bottom of the pan with half an onion, then ignite the bowl, 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.

Bon appetit!

Why do pancakes stick to the pan and burn? This question is asked by inexperienced, and sometimes experienced housewives. Actually, there may not be many reasons. Some of them relate to the dough, and others to the pan and the temperature of its heating. Consider all possible options for correcting the situation. What should be added to the dough so that the pancakes do not burn?

Reason number 1 - the wrong consistency of the test

It often happens like this: the hostess took a new recipe and decided to try it. She kept all the proportions, measured everything with spoons, kneaded the dough, heated the pan and greased it. But why do pancakes burn and stubbornly refuse to turn over to the other side?

It's all about lack of experience and errors in the recipe. Some housewives claim that different flours require different amounts of liquid.

The dough can be very liquid or very thick. For thin pancakes, you need a composition similar to liquid sour cream.

Solution

You can easily fix the error:

• With a thick dough, dilute it with the liquid on which it was kneaded (milk, kefir, water). It is better if the liquid is at room temperature or slightly warm.
• If the dough is liquid, then without fear add flour and mix thoroughly.

Reason number 2 - non-compliance with the recipe

Housewives who love to cook everything to taste and by eye often face such a problem. So, an excess of soda leads to the fact that pancakes stick to the pan and tear immediately after an attempt to turn over. Eggs are an important element in the dough, binding all the ingredients. The lack of this product makes pancakes pale and loose.

Solution

What to do if pancakes stick to the pan for this very reason?

• Try adding one egg and frying one pancake. If history repeats itself, then you can add more.
• Is the result still missing? So it's all about the soda. Correcting this situation will be more difficult. It is necessary to knead another portion of the dough already without soda and add to the main part of the batch.

Reason number 3 - a new frying pan

Suppose the hostess has extensive experience in making pancakes according to her favorite recipe. He prepares them, always following the recipe, and knows exactly what the consistency of the dough should be. But her beloved husband gave her a new cast-iron frying pan, and then problems began (for her husband too). My wife's mood is spoiled, and at the same time half of the test went down the drain. But why do pancakes stick to a new cast-iron skillet, and how to deal with it?

Solution

The easiest solution is not to use a new pan when baking pancakes. But if the old frying pan is scrapped, then you can ignite new dishes. In fact, cast iron is recommended for pancakes. After all, the temperature on the surface of such a pan is distributed evenly.

A cast iron or aluminum pan is calcined as follows:

1. Pour a layer of salt into a cold pan so that the bottom is not visible.
2. Add a tablespoon of soda.
3. Stir and put the pan on the fire
4. As soon as the salt becomes creamy, turn off the heat, pour out the contents.
5. Rinse the dishes with water and always wash without any detergents and coarse washcloths.

Before baking, be sure to grease the pan with fat, preferably with a piece of lard.

Reason number 4 - insufficient heating of the pan

This problem arises from impatience or inexperience. Hence the proverb about the first pancake. And so it happens, the first pancake is fried in an insufficiently hot pan and therefore comes out lumpy. And the subsequent flour products are already well removed from the pan and do not stick.

Solution

Start heating the pan at the same time as you knead the dough. First, heat it without lubrication. Then smear with fat or oil a thin layer and leave on fire until the first smoke appears.

Reason #5 - Not enough oil

You should not save oil for a dish like pancakes. Recipes that do not include a clause about adding oil are either erroneous or given to the hostess by an envious friend.

It often happens that the test turns out more than stated in the recipe. For example, if the culinary specialist achieved the desired consistency and added certain products every now and then. In this case, you need to consider that more vegetable oil needs to be poured into the dough. Here the rule applies: it is better to overfill than not to top up.

• Ungreased frying pan

Of course, you can not lubricate Teflon and non-stick surfaces, but this will not affect the taste of pancakes for the better. But cast-iron and other pans need to be lubricated with fat or vegetable oil.

Sometimes it is enough to coat the pan every three or four pancakes. But if the pan is new, then this must be done every time before a new filling of dough.

• Incorrectly selected and poor quality grease for lubrication

Our ancestors had no problem with pancakes sticking because they only used animal fat for frying. Grandmothers in the villages continue the tradition and grease the dishes with lard. To do this, they prick a piece of this fat on a fork and coat the hot frying pan before each pancake. By the way, this is how you can check the degree of heating of the pan. Fat will not be heated if the surface is not hot enough.

Why do pancakes stick on kefir?

Pancakes
on kefir they are always tasty and tender, but a common problem for them is sticking and burning.

• Firstly, this is due to the tenderness of the flour product. It is worth arming yourself with a good spatula for turning over. You need to act carefully so as not to tear the pancake.
• Secondly, the problem may lie in the cleanliness of the pan, or rather, in its absence. It is necessary to wash the surface well, wipe it dry with a cloth. You can use the old advice and rub the pan with salt as well.

Sometimes you can solve the problem by simply adding another egg to such a dough. Be sure to include vegetable oil in the composition of kefir dough.

Why do pancakes still burn, and how to fix it quickly

Why do pancakes burn when everything has already been tried and nothing helps? Below are a few more tips to help the hostess bake thin, even pancakes without sticking.

What to do if pancakes stick - video

Recipe for potato pancakes that never stick

Ingredients:

Cooking:

1. Peeled potatoes cut into four pieces. Pour in water and boil until tender in salted water. Cool slightly and put into a blender bowl with water. Grind potatoes to a paste.
2. Add garlic, crushed through a press, eggs, flour, cow's milk. Add vegetable oil (three tablespoons) and salt. Mix everything well and let stand for 20 minutes.
3. Grease a hot frying pan with a small amount of oil and bake thin flour products over medium heat. The size should not be large, otherwise the pancakes will be difficult to turn over. Serve with herbs or sour cream.

How to cook a recipe for pancakes that do not stick to the pan - a complete description of the preparation, so that the dish turns out to be very tasty and original.

What to add so that pancakes do not stick

It seems that there is nothing easier than making pancakes. But, every housewife knows that baking thin and translucent pancakes is a whole art. Sometimes, it happens that the dough is made according to the best recipe, but pancakes still stick to the pan.

If you know what to add so that pancakes do not stick, then the folk wisdom that the first pancake always turns out lumpy will no longer be relevant to you. In order to avoid trouble when making pancakes, it is important to know certain secrets.

What to add? Vegetable oil!

Vegetable oil added to the dough will help not only that the products will not stick to the pan. Oil will make the taste of pancakes more saturated and reliably protect from burning. Oil must be added to the dough just before the start of cooking, and then mix everything well. If there is a lot of dough, then during the frying process it must be stirred, because the oil accumulates on the surface over time. Knowing about the benefits of olive oil. add it to the dough.

How to choose the right frying pan

If the batter is cooked correctly but the pancakes still stick to the pan, it may just be the wrong pan. Each housewife for cooking this dish should have a separate frying pan, in which nothing else can be cooked. The metal from which this pan will be made is also important. However, this is not true for pans made of cast iron and aluminum. The fact is that during the frying process, a hard fatty film is formed on these coatings, which protects the pancakes from sticking.

Even if you wash a cast iron or aluminum pan after making pancakes, the film will still not be washed off at once. Therefore, you should not worry about the next batch of pancakes.

How to heat up a frying pan

It is important not only to know what to add to pancakes so that they do not stick, but also to cook them in a well-heated pan. Before cooking the first pancake, the pan with oil must be very well warmed up, until a slight haze appears.

How to make the right dough

What to add so that the pancakes do not stick? Vegetable oil, but why can the dough stick even with this ingredient? Perhaps it turned out to be too rare. If the dough for delicious pancakes is too thick, then the pancakes will not stick, but they will look more like buns.

The quality of pancakes will also be badly affected by the fact if there is a lot of soda in it. Soda makes pancakes loose, but if you overdo it a little, the products will break.

How to properly grease a frying pan

Another important culinary secret that must be observed so that the pancakes do not stick. It is necessary not to pour oil into the pan, but to lubricate it. You can take half a potato and dip it in vegetable oil, and then grease the pan. This will help ensure that the oil is evenly distributed over the entire surface.

Sometimes lard is used instead of butter. This is an effective and proven method. Lubrication with lard, all other things being equal, will help the pancakes not stick to the surface. The lard will also help determine if the pan is hot enough to start cooking pancakes. If the fat melts on contact with the surface, then the pan is ready and you can start frying pancakes.

Don't use a new pan!

Even if all the necessary manipulations have been carried out with the new frying pan, including steaming and piercing, it still will not cope with the frying of pancakes and will not save them from sticking. It is best for a hassle-free and fast process, on the contrary, to use the oldest pan.

As you can see from these tips, it is equally important what to add so that the pancakes do not stick, as well as which pan to use. Every housewife has her own secrets of making delicious pancakes. In this article, we have collected the most effective tips to help you avoid sticking. May your first pancake, as well as all subsequent pancakes, never turn out to be lumpy!

Delicious pancakes with milk

I have long had a dream - to bake a high stack of pancakes, luxurious, such as in the most gorgeous photos on the Maslenitsa theme!

But so far it has been possible to achieve the desired height only once. The fact is that when we bake pancakes, no matter how much you put on the dish - and for some reason their number remains the same! In my opinion, this is the main indicator of delicious pastries :) So we love pancakes very much, even more than pancakes.

I tried many recipes for pancakes - and lush, plump on kefir. and openwork yeast. and thin, lacy on milk, and even patterned pancakes in the form of drawings! All of them are good in their own way, delicious with different fillings and on their own. And recently I came across a very simple and easy recipe for pancakes with milk. So lucky that I baked a full portion twice a day!

Imagine: pancakes are thin, perforated, and most importantly, it is a pleasure to remove from the pan! They do not stick to the pan, they turn over very easily, there is a minimum of products, compared to other recipes where you need a lot of eggs, and you get a lot of pancakes. In general, I recommend.

• 3 cups of milk (glass = 250 ml);
• 3 eggs;
• 2 tablespoons of sugar (or 1 if the filling is unsweetened);
• 2 cups of flour;
• 1 teaspoon of soda;
• a tablespoon of lemon juice;
• a pinch of salt;
• 2-3 tablespoons of sunflower oil.

Dough for pancakes with milk:

Add salt and sugar to the eggs.

Beat with a mixer for a minute until fluffy.

Gradually, in 3-4 doses, stirring all the time, sift the flour into the dough one by one.

Half a glass of flour - mixed - half a glass of milk - mixed - again flour, until we add everything. If there are lumps in the dough, don't worry: I just beat the dough with a mixer after I add all the milk and flour, and it becomes fluffy and smooth, without lumps!

Pour a teaspoon of baking soda into the dough, squeeze a little lemon juice into it, mix.
As I recently learned, it is better to mix the soda with the last portion of flour and sift everything together into the dough, mix, and then pour the lemon juice into the dough. Then the soda will not be felt, and the openwork effect will be the same.

Then pour 2-3 tablespoons of vegetable oil into the dough and mix well or beat a little more. Thanks to the oil, the pancakes will not stick to the pan.

The dough turns out to be liquid, pouring, and if it seems too liquid to you, resist the temptation to add flour there! The dough for thin pancakes should be such as you will see when you start baking.

Lubricate the pan with sunflower oil (we grease it, but do not pour it, as for pancakes!) Just before the first pancake, there is no further such a need - the pancakes themselves are perfectly removed!

We heat the pan well on fire, then pour the dough with a scoop, and with the other hand turn the pan so that the dough spreads over it in a uniform thin layer. Holes appear on pancakes instantly! Thin pancakes are baked over an average fire just instantly: make sure you have time to turn over in time!

We turn it over like this: under the edge of the pancake we slip a wide spatula with a thin edge (this is important, I have a metal spatula - so it is thin and removes well, but plastic, thicker, does not fit). We pry the pancake with a spatula (if necessary, carefully, so as not to burn ourselves, we help with the fingers of our free hand) and once! - Flip over to the other side.

A couple of tens of seconds - and the pancake was fried on the second side. Remove pancakes with a spatula to a platter. They will be fatter and tastier if each, removed from the pan, greased with butter.

So they baked many, many beautiful, ruddy, thin pancakes!

It is most delicious to eat them right away, or you can make a beautiful rose, or stuffed rolls, or pancakes. or even pancake. Such pancakes can be made chocolate - this is a separate recipe.

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 lush cakes, while someone prefers the finest lace glowing in the sun. Surely every family has its own successful and most delicious version of kneading for pancakes, however, just like 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. Common 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 wrong recipe may be to blame, or it may not be followed.

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 openwork, the thinnest pancakes, some housewives often knead excessively batter, hoping "at random". This is the primary reason for an unsuccessful dessert.

In a hot frying 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 lean options in the database of pancake recipes, 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 more eggs are added to the dough, 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 yeast, 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. A very popular snack 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 fresh chicken eggs for kneading, then at the exit we will 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:

1. Adhere to the recipe and knead the dough exactly following the instructions in the recipe.
2. Knead the dough until it takes on a uniform consistency, even color.
3. 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.
4. We heat the pan before baking and grease with vegetable oil or fat.
5. Bake pancakes on moderate medium heat.
6. 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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Why do pancakes on kefir and milk stick to the pan and tear?

Why do pancakes stick to the pan? This question has been asked at least once in their lives by all housewives. How annoying it sometimes happens when something doesn’t work the first time, especially if it’s a simple and so familiar dish! It would seem that it is difficult to make dough and bake? But when not only the first pancake, but also the second and third come out lumpy, you begin to understand that something went wrong.

Why pancakes stick: the main reasons

In the preparation of pancakes, as in any other business, there are subtleties and nuances, and any violation of the rules can lead to disastrous results.

Here are the most common reasons why pancakes tear and stick to the pan:

"Wrong" frying pan

Ideally, this should be an old "cast iron" with a thick bottom or a Teflon crepe maker. Any food will stick to a scratched non-stick coating. The same result will be obtained if it is a new cast iron or aluminum pan. The thing is that the oil leaves a film on these metals that cannot be washed the first time without caustic substances. From time to time, the oily coating thickens, and the baking process is simplified. It is better to have a separate pan specifically for pancakes. But if you cook them once a year for Maslenitsa, then, of course, this does not make any sense.

Almost any frying pan can be made suitable for baking pancakes by calcining salt in it. It is necessary to pour the spice with a layer of 5 mm and a tablespoon of soda, mix and put on the included stove. When the mass acquires a beige tint, pour it out and wipe the surface with a dry cloth. Lubricate the bottom and walls with a thin layer of butter or a piece of lard - and you can start baking.

Not enough butter in the dough

This problem is perhaps the easiest to solve: you just need to add it, mix well and start baking again. Remember that oil, like all fats, floats to the surface. Therefore, before pouring a new batch of dough to fry, you need to mix it thoroughly. The pan, even if it is non-stick, must be oiled before baking the first pancakes. Then you can already look at the situation: if nothing else sticks, then there are enough fats. If the problem persists, it is better to bake everything in butter than to throw away the dough.

The pan was poorly or unevenly heated

Everything will inevitably stick to the cold bottom. You can check if the dishes are heated well by dropping a little dough. If it sizzles and starts to cook instantly, you can start baking.

Too thin or thick batter

It, as you know, should look like liquid sour cream. Everything is simple here: you just need to add flour or milk until you get the perfect consistency.

For lean recipes, the problem of sticking is very relevant. Flour will improve the situation, but such pancakes are unlikely to be thin and delicate. Dough without eggs is better to brew, that is, add very hot milk or water to the flour. Boiling water will give elasticity, and nothing will stick.

Excess of this substance will give the pancakes friability and an unpleasant taste. This problem is perhaps the most difficult to fix. You can prepare another dough - without soda - and gradually pour in the spoiled one, preparing a test pancake each time. The hostess will have to do this until she is satisfied with the result.

Why do pancakes in milk stick to the pan?

Milk is considered the classic basis for making pancakes. However, there are some secrets here too:

• eggs should be at room temperature. Take care of this in advance - take them out of the refrigerator 3-4 hours before cooking;
• choose only fresh products and high-quality flour. A dish cooked on expired ingredients will not only stick and tear, but also threaten with poisoning;
• flour must be sifted - then unnecessary lumps will not appear in the dough;
• milk should be warm.

Recipe for pancakes with milk that will never stick

• milk - 750 ml;
• eggs - 3 pcs.;
• granulated sugar - 2 tbsp. l.;
• salt - a pinch;
• soda - on the tip of a knife;
• lemon juice - 1 tbsp. l.;
• flour - 400 g;
• sunflower oil - 3 tbsp. l.

1. Beat eggs and sugar with a mixer until they turn white, add salt.
2. Heat the milk in the microwave or on the stove, pour into the egg-sugar mixture.
3. Soda repay lemon juice and add to the products.
4. Sift the flour and add it to the mass in several approaches, mixing thoroughly each time, until all the lumps are broken.
5. Leave the mixture to stand for about an hour. During this time, the flour will swell, and you will see the actual consistency of the dough. It should be like sour cream. If it turns out thicker, add more warm milk, if liquid - flour.
6. Add oil before frying and mix well.

Why do pancakes on kefir stick to the pan?

It is more difficult to work with kefir as a base: pancakes on it turn out to be loose and easily stick and tear. To prevent such a scenario, you can knead the dough in half with milk or water. Such ingredients will give it strength, and kefir will make the taste delicate and light. At the same time, both water and milk should be very hot, almost boiling water.

Recipe for lacy "non-sticky" pancakes on kefir

• kefir - 400 ml;
• water - 200 ml;
• flour - 400 g;
• egg - 2 pcs.;
• soda - 1/2 tsp;
• sugar - 2 tbsp. l.;
• salt - 1 tsp;
• sunflower oil - 3 tbsp. l.

1. Combine flour, kefir, eggs, salt and sugar in a saucepan and mix with a mixer.
2. Pour soda into a glass of boiling water, stir quickly and pour into the dough. Mix thoroughly and leave for 10-15 minutes. at room temperature.
3. Pour in the oil and start frying.

There are not so many answers to the question why pancakes stick to the pan: most likely, it’s either the dough or the pan. This dish is simple, but rather capricious, requiring certain skills and dexterity. When preparing for the first time according to a new recipe, it is better to carefully measure all grams and milliliters. And then, after evaluating the result, decide what to add and what to remove. Over time, you will develop your formula for the perfect pancakes, and then you can safely experiment with tastes and textures.

Read other interesting articles

How to make lean pancakes that don't stick to the pan

When I was looking for a recipe for lean pancakes, I reviewed a whole bunch of them and the reviews were very different, many people wrote that nothing worked out for them, and they just threw away the dough for lean pancakes. I was afraid that it would not work out for me either, but still I hoped I could bake pancakes without eggs. But there were many positive reviews, which reinforced my desire and confidence that everything would work out.

I am happy to report that everything worked out for me and even the first pancake was not a lump, but lean pancakes turned over even better than pancakes with milk. I did not direct them very much, because I was still worried that they might not work out. From my number of ingredients, 12 lean pancakes came out. My children did not recognize lean food in the form of pancakes, for them I prepared ordinary thin pancakes in milk.

I added starch to the lean pancake dough on the recommendation of one woman, where I read comments on the recipe for lean pancakes, I don’t know if he played a role in the good removal of pancakes from the pan or something else, but the main thing is that everything worked out and you can safely use my recipe. One note, I baked pancakes without eggs in a pancake pan, I don’t know how they will behave in a regular pan, I can’t vouch for the result).

So, the ingredients for lean pancakes:

• Water - 350 ml
• Sugar - 2 tablespoons
• Salt - 1/3 teaspoon
• Flour - 14 tablespoons with a slide
• Sunflower or olive oil - 7 tablespoons
• Potato starch - 1.5 tablespoons

How to cook lean pancakes

Here is such a simple composition, I specially measured the flour with spoons for my amount of water. In general, the consistency of the dough does not differ in any way from ordinary pancakes with milk or kefir, which I cook not for fasting and fasting, but for kids).

To make lean pancakes for you, do everything according to the recipe. We heat the water to a warm, but not hot state. We sift the flour. I did not photograph all these stages, I think everyone can handle it anyway).

Pancake dough without eggs

Pour some warm water into a bowl with high sides and start mixing the flour, I used a manual whisk, it breaks all the lumps well, I make a thick gruel in this way, then add more water, bringing the volume of water to 350 ml, and the amount of flour to 14 tablespoons . After all the flour has been added, we introduce potato starch, if you don’t add it, I can’t say for 100% that the pancakes will lag well behind the pan.

I got thin pancakes. In lean pancakes without eggs and milk, I noticed one feature, they are browned for a long time, if I had kept a regular pancake in milk for so long, it would have burned out for me long ago.

I didn’t lubricate pancakes on water with anything, since they already have a lot of vegetable oil in them, and how to lubricate them in fasting).

I hope my experience on how to cook lean pancakes that do not stick to the pan will be useful to many fasting people. We ate these lean pancakes with jam, you can eat with honey. I also thought that it was possible to add a little vanilla to the dough, I will do so another time.

You can also stuff such lean pancakes, for example, with rice or mushrooms. Here's a hearty meal. When my husband and I tried these lean pancakes, we both found their taste very familiar and reminiscent of something, but here’s what we couldn’t remember, maybe someone will cook such pancakes without eggs and write in the comments what they remind you of the dish.

We liked the pancakes, given that they are lean, it’s quite a good replacement for ordinary rich pancakes. By the way, who is allergic to eggs - this recipe for pancakes is just a godsend.

P.S. I made these pancakes without the addition of soda and vinegar, we liked them even more than with soda, so try two options and choose which one you like best.

With respect and love, Elena Kurbatova.

Lush milk pancakes without yeast recipe

The most pressing question that many housewives ask on various culinary forums is 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.

Making pancakes may seem like a simple process, but in fact, not everyone succeeds in creating a good dish the first time. The process of baking thin and fragrant pancakes has a lot of nuances and details, without knowing which the result will be unsatisfactory. The most common difficulty is the dough sticking to the pan and tearing when trying to turn it over. There are several reasons.

Poorly heated frying pan

The saying about “the first pancake is lumpy” went because of the insufficiently heated surface for baking. During the heating of the oil, a protective film forms on the surface, its uniform distribution does not allow the dough to stick. If the pan is not too hot and the oil does not have enough temperature, then the pancake will definitely stick to it and tear when turning over.

The reason for a poorly heated surface is haste or lack of experience. It is important to start preheating the pan in advance, and wait for the first haze from the greased oil - both the first and subsequent pancakes will easily leave the pan.

Problematic dish coating

If the pancakes are constantly sticking and falling apart, you should pay attention to the coating of the pan. For pancakes, there should be a separate frying pan, preferably made of cast iron or aluminum. Constant cooking of the dough on the surface of such pans forms a fatty film that prevents sticking. If you cook something else in the pan, then in the process of constant washing, the film will gradually be washed off, and the pancakes will not turn out. It is not recommended to fry pancakes in a new cast-iron pan - pre-calcination is required.

Cooking pancakes is also possible on non-stick and ceramic coatings. Only first it is necessary to lubricate the surface with a piece of lard or a potato dipped in vegetable oil. It is not worth cooking in an aluminum frying pan that is too thin - it overheats easily and the pancakes start to burn.

Non-compliance with the recipe

To prevent pancakes from sticking, it is important to follow the correct dough recipe. Many housewives make the same mistake - a lot of water, lack of eggs and fat. In addition, there are other reasons for an unsuccessful dessert.

1. Too much oil has the opposite effect - it begins to boil when the pancakes are baked, as a result of which they do not turn over due to integrity violations.
2. Excess sugar. Pancake quickly blushes from below, and remains raw on top - it will be very difficult to turn it over.
3. Lots of soda. If your recipe calls for the use of soda, then you must clearly follow the description. Too much baking soda can spoil the taste of pancakes, saturate them with an unnatural yellow color and destroy the stickiness of the dough.
4. Adding spices. If you put a lot of cinnamon, vanilla and cardamom into the dough, the strength of the dough may decrease, as a result of which it will not be possible to bake whole cakes.

Advice: When the pancake sticks strongly and breaks, it is worth adding another egg to the dough, as this is a kind of “cement” that holds all the components of the pancake batch together. Also add vegetable oil (no more than 40 ml of oil per standard recipe is considered optimal). If this does not eliminate sticking, then it is better to redo the dough completely, preparing it clearly according to the recipe.

Incorrect dough consistency

It doesn’t matter what you cook pancakes on (milk, water or kefir), since the main role in the recipe is given to flour, which forms its consistency.

1. With an excess of flour, the pancakes will turn out to be undercooked, and due to the thickness they will fall apart.
2. Not enough flour will cause the pancake to stick to the surface.

The correct consistency implies a viscous runoff of the dough from the ladle, but not too thick a stream. This state can be achieved only when the batch stands for half an hour. During this time, the dough will have time to release the gluten, which will give the pancakes more elasticity.