Why do pancakes burn and tear. Why do pancakes stick to the pan? We solve the problem quickly

What to do so that pancakes do not stick to the pan Whatever they say, folk wisdom is real wisdom and just doesn’t say anything. All proverbs do not arise from scratch, they are based on long observations of our lives. This statement fully applies to the well-known proverb about the first pancake, about the one that is “lumpy”. Of course, if this does not concern us personally, then we can laugh, but if this happens to us, then it’s no laughing matter. Moreover, such an “adventure” often happens not only with the first pancake, but with almost half of them. We will try to give some tips on how to avoid unpleasant moments while making pancakes, after all, this is a nuisance. And if even in the house the guests are waiting for pancakes, and then “this” happened, then in general you want to cry. Unfortunately, not many housewives managed to avoid such a fate. In order for there to be more happy women, we will tell you how to make the process of making pancakes enjoyable, and not “nervous”. This article contains tips from many sites, we tried to systematize and “dilute” them personal experience, it’s not small with us. Tip 1 - choosing a frying pan Many people advise using a separate frying pan for making pancakes. The advice is correct, but only partly. It all depends on what metal your frying pan is made of. If made of cast iron or aluminum - everything is correct, but this advice does not apply to other pans. Why? The fact is that on cast-iron and aluminum pans, a solid film of fat forms during frying, which prevents pancakes from sticking. The same film, by the way, protects the cast iron from rust. Of course, after pancakes you will wash the pan, but after one wash the film will not be washed off, this will help to cook pancakes successfully next time. If you wash the pan several times after cooking various dishes, then the film will wash off, and the next pancakes will start to burn again until the pan “gets used”, gets old and “contaminates” with burnt oil. Tip 2 - heat the pan correctly You started frying pancakes in an insufficiently heated pan. This advice is completely true. The pan must be heated with oil until the first "haze" appears - this is an indispensable condition for cooking. It's all about the same protective film. Yes, and during frying, the pan should be well heated. Otherwise, not the first pancake will start to stick, but all the ones following it. Of course, only more or less experienced hostess can immediately determine the degree of heating of the pan. The rest have to check the temperature with the “first pancake.” Tip 3 - add butter to the dough Too lean pancake dough. It is necessary to add oil to it, this will improve the taste of the beans, and will be an additional insurance against burning. Be sure to stir well after adding the oil to the dough. The "operation" will take a little time, but you will immediately see positive effect. If you have a lot of dough, then even during the frying process, periodically additionally mix it, the oil tends to accumulate near the surface. Tip 4 - right dough Too thin dough. You should already know what kind of dough to cook. Of course, you can’t bend in the other direction either, otherwise your pancakes will be tough and resemble little bad buns. Another. If your test has a lot drinking soda- this will have a bad effect on the quality of pancakes. Soda makes pancakes very loose and they can burst at the slightest load. You don’t even need them to stick, they can tear during an ordinary flip. Tip 5 - grease the pan Some “advisers” convince you that pancakes should only be cooked in a dry pan. Rest assured, they either fry themselves in a greased pan, or have never cooked pancakes in their lives. Of course, you can carry out such a procedure in a Teflon-coated pan, they will not burn on it if oil is added to the dough. But pancakes without oil taste like the sole of an army boot. Decide what you want to eat. If you turn to the same folk wisdom, then she says that you can’t spoil a pancake with oil, and not vice versa. Tip 6 - add oil During frying, do not save oil too much. Of course, they shouldn't float in it like patties, but a dry frying pan doesn't improve the quality of the pancakes. Do not forget to evenly distribute the oil over the entire surface of the pan, add it before each pancake. Again - without fanaticism, with a sense of proportion. Tip 7 - lard One of the oldest and most reliable tips is to grease the pan with an ordinary piece of raw lard. Put it on a fork and before each laying a new portion of pancakes, wipe the entire surface with lard hot pan. By the way, if it does not start to heat up, it means that the pan is not heated enough - another protection against "pancakes lumpy", there is time to warm up the pan. Believe me, the fat will melt exactly as much as is needed for one serving, there will never be too little or too much. In addition, it is the most economical way. You save on both oil and pancakes that won't be lumpy anymore. Tip 8 - Don't use a new pan Do not use a new pan in any way. Even if you have carried out all the recommended manipulations with it - calcining, steaming, and so on. A new frying pan will not cope with pancakes one hundred percent, it is to blame, and you will be responsible. Is it necessary? In general, we would advise using the oldest pan if possible, this technique has been confirmed by many housewives. One could go on, but these tips are quite enough. Each of us has our little secrets and considers only them to be the only correct ones. One more thing. Many people think that this advice can be ignored, but this is not at all the case. By the way, if we turn again to folk wisdom, it confirms our advice. Make pancakes with good mood, love yourself and those for whom you cook. A good mood will definitely be transferred to pancakes, and they will try to support it! And even if something doesn’t work out, it’s not a global catastrophe, not a big grief! Do not take everything to heart, more smiles and joy. Then even this pancake, which is “lumpy”, will seem to your household the most delicious.

Why do pancakes stick to the pan? There are many answers to this question. And to make your pancakes tasty, thin and unusually tender, we will present some of the most likely reasons why the first products get lumpy. Of course, we will also talk about how to eliminate this phenomenon and what needs to be done for this.

Pancakes stick: what to do?

There are quite a few factors that contribute to improper and tasteless frying of homemade pancakes. This problem can be hidden in the dessert dough itself, and in the dishes, and in the roasting method, etc. In this regard, in order to get thin and delicious pancakes, which will never stick to the dishes, it is required to exclude all existing and possible factors.

The right choice of dishes

Why do pancakes stick to the pan? The reason for this phenomenon may be the wrong dishes. After all, for baking homemade dessert it is recommended to take only a cast-iron or aluminum frying pan. Why? Everything is very simple. The fact is that a barely noticeable film of fat is formed on the dishes made of the materials presented during frying, which protects the products from sticking to the surface. That is why for fast food pancakes, it is advisable to use only such pans.

Warm up the dishes properly

Why do pancakes stick even to cast iron or aluminum frying pan? If you wash such dishes well using a brush, then its surface protective layer may disappear. To return the film, it is recommended to heat the pan red hot (until a light haze appears).

Proper dough kneading

Why do pancakes stick to the pan even though aluminum or cast iron cookware was chosen, which is well heated? In this case, the cooked dough itself may be to blame. It should be especially noted that most often it is rather than thick pancakes that stick to the pan. This fact is due to the fact that for the first dessert we try to make quite liquid base. As a rule, such diligence causes pancakes to stick. In this case, add a little more flour to the dough.

By the way, pancakes can stick to the pan and as a result of a lack of such an ingredient as eggs. After all, if you used one thing this product per liter of milk or kefir, then this is clearly not enough. And this is due to the fact that chicken eggs act as a kind of fastening element for future pancakes. Moreover, with them, the products are much more ruddy and baked much faster.

If, after all the steps described, your pancakes still stick, try adding a few dessert spoons of vegetable oil to the base. It will make the dough softer and prevent it from sticking during frying.

Use of fats

What do you need to do in order to get very tasty and quick pancakes? To prevent such products from sticking to the pan, it is advisable to grease its surface with vegetable oil. To do this, you need to put clean and dry dishes on a strong fire, pour in a couple large spoons fat and red-hot. After the smoke comes from the pan and oil, you can safely lay out the dough.

It should be especially noted that the use of butter or margarine for these purposes is highly discouraged. Indeed, such products contain water, and when heated strongly, it will begin to boil away, which will contribute not only to sticking your pancakes, but also to burning them.

Among other things, for the preparation of such a dessert it is allowed to use a piece lard. By the way, thanks to him, you can easily determine whether the dishes are well warmed up or not. So, if the salsa starts to sizzle and melt, then the pan is hot enough, and you should safely start baking.

Do not use new dishes!

Why do pancakes stick to the pan? The fact that you recently purchased a brand new cookware and decided to use it to prepare delicious thin products may be to blame for everything.

This is a mistake, because such a pan is not hot enough to be used for baking. new dishes it is recommended to use for cooking other dishes, and only then - for pancakes. This is the only way your dish will never stick.

Summing up

As you can see, there are quite a few factors that can contribute to a bad dessert. By excluding them all, you will definitely get very tender, thin and

It should also be noted that a hot frying pan must be lubricated with vegetable oil or lard only once - when baking the first product. The rest are recommended to cook exclusively on dry hot dishes. But to make your pancakes juicy and appetizing, it is advisable to immediately lubricate them with cooking oil.

Pancakes - incredible tasty dish, which will be appropriate for both everyday and holiday table. However, it happens that cooking pancakes brings complete disappointment - they stick to the pan, tear or roll into a lump.

Why does this happen and how to make pancakes beautiful, whole and crispy?

Why do pancakes stick to the pan?

There are many factors that contribute to the improper frying of pancakes. The problem can be hidden both in the test itself and in the dishes used for cooking. Often negligent housewives forget to heat the pan or grease it well with vegetable oil.

Sometimes pancakes stick because of Bad quality pain, not correct proportions dough, and also due to the use of products that are too cold, causing difficulty in breaking flour lumps. To achieve positive results in the preparation of pancakes will help simple tips, which good housewives have learned by heart.

How to choose and heat up a frying pan?

In a house where pancakes are loved, it should be kept separate frying pan for their preparation. It is better if it is cast iron, aluminum or non-stick. On such dishes, during frying, a thin fatty film is formed that protects food from sticking.

Interestingly, after a single wash, this film is practically not washed off and the next time you use the pan, it continues to protect the pancakes from sticking. If you wash the pan several times, then during the next cooking, the first pancakes will turn out to be lumpy until the dishes are again covered with a fatty layer.


The golden rule for frying pancakes is to heat the pan well. The dishes must not only be heated, but heated so that a small smoke begins to emanate from it. It's all about the same fatty film, although the pan should remain hot throughout the entire cooking process.

Only an experienced housewife can correctly determine the degree of heating of dishes during cooking, while everyone else has to experiment and check the degree of heating with the “first lump”.

How to knead the dough correctly?

If the dough sticks even in a properly selected and well-heated pan, then the problem is in its consistency. Often in an effort to cook thin pancakes housewives knead too rare a dough - to achieve the right proportions, just add a little flour to it. At the same time, you can’t bend in the other direction, because pancakes from thick dough get tough and resemble rubber. Ready dough should look like liquid sour cream, but if it "reaches" for a spoon, you will have to add a little liquid.


The excess of soda, as well as the complete absence of eggs, also have a bad effect. As you know, eggs hold the ingredients together, and pancakes come out more tender and ruddy. During the preparation of the dough, it is advisable to use warm milk (or water) with a temperature of about +40 ° C. Cold milk will prevent the dough from diluting well, and hot milk will inevitably change the taste of pancakes.

Adding Fat

To make pancakes bake well and turn over easily, it does not hurt to add a little vegetable oil to the dough. This will not only improve their taste, but also insure the hostess in case they stick. If you have a lot of dough, you need to mix it from time to time when frying pancakes, since the oil has the ability to rise to the surface.

Some housewives believe that if you add oil to the dough, you can not grease the pan. Probably, such advice is suitable for frying in a Teflon-coated dish, but then the pancakes will not be so tasty and appetizing. If you want to make really great pancakes, greasing the pan and pouring oil into it during the frying process is a must.

Use only vegetable oil, because butter or margarine contains water, which, when the dishes are heated, will begin to boil away and help the pancakes stick.


You can use the old fashioned way and grease the pan raw fat. To do this, you need to prick a piece of lard on a fork and wipe the surface of the dish with it before baking each pancake. The lard will not only solve the sticking problem, but will also give the pancakes an unforgettable taste.

Good afternoon.

Do you always get pancakes on the first try? Or one time is good and the other is bad? And it's not clear why - it seems like he did everything the same.

You may think that I am exaggerating, but making pancakes is an art in its own way that requires skill. Take and cook with a swoop thin ruddy and beautiful pancakes not everyone succeeds. It takes a certain amount of time to learn how to measure portions by eye, prepare a pan, cook the right dough and, most importantly, skillfully flip pancakes.

And today I want to tell for those of you who are faced with the problem of a lump of dough sticking together instead of thin pancake, a few cooking rules so that the pancakes do not burn, do not stick and do not tear.

If these questions are relevant to you, then let's get started.

Why pancakes burn in a pan and how to avoid it

It all starts with choosing a frying pan. Surely you have heard that for pancakes you need to keep a separate pan. This is partly true. This tip applies to cast iron and aluminum pans.

For pancakes, special pans are made with low sides, thanks to which pancakes are more convenient to turn over.

The fact is that in frying pans made of these materials, during frying, a solid fatty film is formed in oil, which prevents the pancake from sticking to the pan.

After the pancakes are ready, you will wash the pan. It is impossible to get rid of such a protective fatty layer with one wash, and we can say that the longer you use one pan as a crepe maker, the more reliable the protective layer on it will be.

If you cook pancakes in one pan, and then immediately meat or something else, then frequent washing will not give a chance to gain a foothold in the protective layer. In addition, if the pan is not carefully maintained, then particles of burnt food may remain on it, which will not give you a chance to cook beautiful pancakes.

It is better to wash the crepe maker under running water, and not in the dishwasher. Again, in order not to wash off the fatty layer

Three important conclusions can be drawn from all this:

• For pancakes, you need a separate pan (aluminum or cast iron, preferably with low sides)
• How older frying pan on which only pancakes are prepared, the better it is
• The new pancake pan is not suitable (does not apply to Teflon and non-stick coating)

Often there is also such advice as calcining a cast-iron pan. And it really good advice to get rid of engine oil, left in the pan during production, and for perfect cleaning is no longer new frying pan. But it's not suitable for pancakes. Because by heating the pan and pouring salt into it, you will start the process of pulling fat out of the pores of the pan with salt. Yes, the pan will become perfectly clean, but the fat layer will have to be created anew.

How to properly grease the pan so that the pancakes do not stick

Oiling the pan is a must. Yes, most often vegetable oil is poured directly into the dough, but in order for the first pancake not to come out lumpy, the pan also needs to be lubricated. Do not pour half a glass of oil, namely lubricate. That is, pour a couple of tablespoons and grind paper towel or a special brush.

This action must be repeated for at least the first three or four pancakes.

The best grease for baking pancakes is lard. Simply stick a piece on a fork and coat the bottom and sides of the pan before pouring each new portion. This is a 100% way to keep pancakes from sticking to the pan.

Ceramic, Teflon and non-stick pans are also recommended to be lubricated. Just to make pancakes soft and tender

The nuances of making dough for pancakes so that they do not tear

The simplest advice that can be given for making dough is this: always follow the recipe and do not add ingredients "by eye". Such amateur performance will certainly cause a lot of problems, because the right dough is as important an element as the right frying pan.

But if you dig a little deeper, you can give more specific recommendations:

1. The addition of ingredients must be strictly defined. You either immediately pour milk or water into the flour, or in small portions. This will help you get rid of the lumps more easily. No need to pour all the dough into the liquid at once.
2. The browning of pancakes comes from sugar. Therefore, it must be added to the composition. But if there is too much of it, then the pancake will burn, and not blush. So again, follow the recipe. You do not need to remove sugar from the composition, if it is provided there, but you should not put it twice anymore.
3. If you want the pancakes to be openwork, then the best view test in that case will be . But they also have the most problems with baking - they most often burn and tear. If you don't have a lot of experience in the pancake business, choose - it's easiest with them.
4. The dough should "reach". Having prepared it, do not rush to take on the pan. Let the dough stand for about 20 minutes. During this time, the gluten from the flour will disperse and the dough will become more elastic.
5. The fluidity of the test is also very important. In recipes, it is most often described as the consistency of liquid sour cream. But if you cook pancakes on the water, then the dough there should be really liquid. Finding out if you cooked everything correctly helps the first pancake. Depending on the result, you can add liquid or flour to the prepared dough.
6. Do not overdo it with soda, wanting to get more holes in pancakes. Soda makes the dough loose and falling apart - such a pancake cannot be turned over without tearing.

How to bake pancakes so that they are thin and the edges do not dry

Well, we finally got to the very process of baking pancakes.

So, if you have the right frying pan and dough, then everything will go easily.

In order for the pancake to turn out thin, you need to collect the dough with a ladle and pour it into a hot pan, tilting the pan in different sides so that the dough spreads evenly. All. If you are cooking in a pan, then you do not need to spread the dough with a spoon or somehow try to spread it thinner.

Thin pancakes are obtained from enough liquid dough. If the first pancake did not want to spread evenly, then you need to add warm milk to dilute it

Don't overcook the pancake. The signal that it is time to turn it over is the browned edges and the middle, which has lost its “wet sheen”.

To find out how your dough behaves in a pan, make the first pancake very small, 7-10 centimeters in diameter. It’s easier to follow him and it’s more convenient to turn over.

When and how to turn the pancake so that it does not tear

If you are making thin pancakes, then 30-40 seconds is enough for them to bake on one side. Therefore, as soon as you saw that the edges are ready, then it's time to turn over.

You can do it like in the movies by tossing a pancake on a pan, but if it's your first day at the stove, then don't rush to earn burns.

In my opinion the most convenient way turning over - this is using a spatula and a free hand (only suitable for thin pancakes):

1. First, run the edge of the knife around the edges of the pancake, as these edges tend to stick to the pan, and then slip a spatula underneath.

2. Grab the very edge of the pancake with your fingers (thin edges cool instantly and you won't burn yourself) and lift it halfway to make sure it doesn't stick anywhere.

3. Then push the spatula all the way in, lift the pancake and flip it over in one confident motion.

Don't worry if the pancake doesn't hit exactly in the center, its position can always be easily corrected

After frying the pancake on the second side, it must be put on a plate and greased on top butter. This must be done with each new pancake. So that the edges of the pancakes do not dry out, you need to turn Special attention for their dressing. Indeed, often, trying to do everything faster, we simply lubricate the middle, hoping that the oil will spread.

Here are the basic rules for making delicious and thin pancakes without nerves.

As long as you follow all of them, and not just some, you will always get exactly the result you expect.

Thank you for your attention.

Making pancakes may seem simple process, but actually create good dish Not everyone succeeds 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 on a new cast iron pan- Requires pre-heating.

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 right recipe test. 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. Excessive amount soda can spoil the taste of pancakes, saturate them with unnatural yellow 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(optimum is considered to be no more than 40 ml of oil per standard recipe). 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.