home Audience 3 Pancakes burn in a cast iron frying pan. What to add to prevent pancakes from sticking

Pancakes burn in a cast iron frying pan. What to add to prevent pancakes from sticking

Good housewives have delicious soups and lush pies, but not every one of them will bake pancakes. This is a troublesome task, even though the recipes are simple, and the ingredients for preparing this dish are always at hand.

Even if you strictly follow the usual instructions, the first pancake always turns out to be lumpy. What to do if a similar fate befell the second and third?

The main reasons for the “stickiness” of pancakes

Pancakes stick to the pan for a variety of reasons, but they all have something to do with either the batter recipe or the pan you're baking on:

you were given the wrong recipe or you yourself made a mistake in the proportions;
you forgot to add some vegetable oil to the dough;
you used a frying pan that you just recently purchased from the store;
you did not heat the frying pan properly;
you did not grease the baking dish.

What to do to prevent pancakes from sticking to the pan?

Who wouldn't want a stack of hot, rosy pancakes for breakfast on a Sunday morning? However, the process of baking them itself becomes a real test for housewives.

There are several secrets that will help you cope with this task without problems:

Bake strictly according to the recipe

the dough can be prepared in water, but with milk (or kefir) the dish turns out more satisfying;
do not skimp on eggs, otherwise the pancakes will turn out loose and tear easily the first time you try to turn them over;
Do not overdo it with soda - the pancakes may stick to the pan.
do not forget to add vegetable oil to the dough - its lack is another reason why pancakes do not come out of the frying pan well.
pay attention to the consistency of the dough. Its thickness should resemble sour cream. If it is too thick, you can dilute it with milk, kefir or plain water; if it is liquid, add a little flour to the dough;
Use only high-quality products when preparing dishes. If you notice that the milk has begun to sour, throw a pinch of soda directly into the dough - it will neutralize the excess acid.

Choose the right pan for baking

It's good if you have a separate pancake pan made of cast iron. Over time, a hard fat film gradually forms on it, which will prevent the pancakes from burning. Even if you wash it, the film will not disappear. But what to do if there is no such utensils? You can just use the old, proven one.

It is unlikely that you will be able to bake beautiful pancakes on a new pan; it must first be prepared. It's simple. Pour salt into a cold frying pan, add one tablespoon of soda and put on fire. When the salt darkens to brown, you can throw it away and rinse the pan under the tap.

Heat the pan to the desired temperature

Experienced housewives do not start baking pancakes right away; first, they warm up the baking surface for a long time - then the first pancake will definitely not be lumpy. As soon as you start kneading the dough, put the frying pan on the fire. First let it just heat up without oil. Lubricate it a little later, and as soon as the first smoke appears, you can start working.

Lubricate cookware well before use

Special non-stick cookware can be used without oil. But real pancakes should be buttered. Before baking them, do not forget to grease the pan with vegetable oil, fat or a piece of lard. During the frying process, you should add oil, distributing it evenly, then the pancakes will turn out appetizing and tasty, and, most importantly, they will not stick to the pan.

A secret from experienced housewives: use half a potato, pricked on a fork, to grease the dishes.

The secret of delicious pancakes

The quality of this dish depends on the products the dough is mixed with. A good housewife knows that the most delicious pancakes are made with milk, but they turn out more tender with kefir.

You should put a little more eggs and flour into the kefir dough to make it thicker and more elastic. These pancakes are easy to flip, they won’t tear or stick to the pan. Be careful with the butter and sugar: too much sugar will make them tough, and too much butter will cause them to crack during cooking. Strictly follow the proportions indicated in the recipe.

Much depends on the cleanliness of the dishes. Before use, wash and dry the pan to ensure a smooth surface. You can rub it with salt - this is what our grandmothers did so that the pancakes would not stick to the pan.

Follow these simple tips and delight your loved ones with delicious golden brown pancakes more often.

Video: what to do to prevent pancakes from sticking?

The first damn thing is lumpy. This saying very often turns out to be true. But what to do if the dough doesn’t want to come off the pan the second or third time? The first step is to find the cause of the problem. There may be several of them:

There are not enough eggs in the dough. When mixing pancake dough, strictly follow the recipe. The eggs bind all the ingredients together and prevent the baked goods from tearing and sticking to the pan. The lack of this ingredient disrupts the density and structure of the dough. To save the workpiece, add 1-2 eggs and a few tablespoons of flour. Mix everything thoroughly so that there are no lumps and start baking.
Lack of flour. During frying, almost all the 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 damaging it. 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 release well from the pan. If you notice a problem, simply add a few teaspoons of vegetable oil to the dough.

When preparing 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 tear. Any of the above reasons can be easily corrected by adding the missing ingredients to the dough. To ensure perfect baking, follow the advice of experienced chefs.

Always strictly adhere to the recipe. To measure the exact amount of an ingredient, use a kitchen scale.
You can knead the pancake dough by hand or using a mixer. The main thing is that it becomes homogeneous and 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 in.
Before pouring a portion of the workpiece into a frying pan, heat it well on the stove and grease it with a small amount of animal fat.
While baking pancakes, the heat can be reduced slightly.

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

Consistency

Sometimes pancakes tear and stick due to the wrong consistency of the dough. It may turn out too liquid or, conversely, thick. A simple way to dilute a thick dough is to add to it the liquid with which it was kneaded: water, milk, kefir, etc. And if the dough turns out to be too liquid, then try adding a little flour. All ingredients in the dough should be at room temperature, and in order for its components to mix well, the dough should be allowed to stand for 15-20 minutes.

Milk

If pancakes are baked with milk (or kefir) alone, they often burn. In this case, you can add water to the dough. Dilute the milk by a third or half with water.

Sugar

Sometimes pancakes don't turn out well due to too much sugar. The bottom of the pancake is already starting to burn, but the top does not have time to bake. And when you have to turn such a pancake over, it naturally breaks. So don’t try to make the pancakes sweeter, but try to follow the recipe.

Pan

To prevent pancakes from sticking to the pan and tearing, experienced housewives recommend having a separate pan just for pancakes. It is preferable that it be cast iron, but a good non-stick frying pan will also work. You only need to wash such a frying pan with water, without using dishwashing detergents and, especially, a dishwasher.

Temperature

The first pancake often turns out “lumpy” due to the fact that the pan is not warm enough. Therefore, it is necessary to warm it up in advance and strongly, and then add oil and reduce the heat to medium.

Oil

The most common reason why pancakes stick to the pan and tear is the wrong amount of oil. There shouldn’t be too much of it, as this can cause the pancakes to burn, but it shouldn’t be too little, otherwise the pancakes will tear and stick to the pan.

First add 2-3 tablespoons of oil to the dough.
Be sure to grease the pan after the 2nd or 3rd pancake, and if the pan is new, then after each one.
Remember to grease the sides of the pan, not just the bottom.
There are now special brushes or spatulas for lubrication, but our mothers and grandmothers used improvised means. We pricked half an onion or potato on a fork and used them to evenly distribute the oil throughout the pan.
Instead of vegetable oil, experienced chefs recommend using a piece of lard.
If too much oil has accumulated in the pan, it must be removed. To do this, take a small spatula, wrap it in a napkin and secure it with an elastic band.

shoulder blades

There are housewives who turn pancakes over with their hands, saying that this is the only way the pancakes don’t tear when flipping. The method is really convenient if you are not afraid of getting burned. Using a spatula, you can separate the edges of the pancake and then quickly flip it over with your hands. And to prevent it from getting too hot, you can work with culinary gloves. If this extreme option is not for you, use a wide spatula with a long handle.

It's hard to find a person who doesn't like pancakes. This is a unique dish that, depending on the filling, can simultaneously serve as a dessert, a cold appetizer, or a hot main course. 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 marred: pancakes stick to the pan! What to do? There are several reasons that, if eliminated, baking pancakes will never cause disappointment and frayed nerves.

The reasons for pancakes sticking to a frying pan can be conditionally divided into several groups, although it is possible that they may overlap.

Reasons for sticking and what to do to prevent pancakes from sticking to the pan?

The frying pan you are using contains defects in its internal coating (in other words, it is scratched or chipped). This also includes the case when there are burnt residues on the frying pan from a previous frying session. Solution: replace the frying pan or clean it of old residues.
not heated up properly, the cold surface does not allow the dough to “set” in a timely manner. Solution: wait the required time or purchase a frying pan with a temperature indicator.
The pancake recipe is unbalanced and contains components that promote sticking of the dough. Solution: in this case, use only those recipes that are approved by professionals or personally tested.
At the time of baking, there is not enough fatty grease (sunflower oil or other fatty component) on the surface. 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 a spatula to properly pick up the pancake.

How to choose the right frying pan and prepare it for use?

Today's manufacturers of frying pans reasonably supply special models for baking pancakes, namely: pancake frying pans of different types and with different coatings. This is how they try to help 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 best match the existing heating device (it is better to install a special flame divider on the gas burner to distribute heat evenly over the entire surface);
low sides (for ease of turning and removing pancakes);
comfortable and heat-resistant handle (to avoid burns);
equipped with a temperature indicator at the bottom (for beginners);
various, which prevent sticking.

It is desirable (but not necessary) to have a lid when certain recipes require limited air movement. At the same time, the weight of the frying pan practically does not matter for baking pancakes, since there is no need to retain heat for a long time. The thickness of the bottom is also without obvious wishes. Although, of course, in a frying pan with a thick bottom the pancake bakes more evenly. The only disadvantage of using heavy pancake pans is that they are inconvenient for the housewife - her hand gets tired quickly.

If pancakes stick to the frying pan due to its non-compliance with the mentioned parameters, baking pancakes is unlikely to turn into an enjoyable 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 heating rate. Before use, like any new utensils, they should be thoroughly washed and dried.

How can you use dough ingredients to solve the problem of sticking?

If the pancakes stick and tear when turned over, consider two situations for preparing the dough:

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

In the first case, when the housewife strictly followed the recipe recommendations, it may be due to poor (insufficient) mixing. Then the consistency of the dough is not uniform; 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 tear when flipped or removed. It is better to knead the dough using a blender or mixer. For these purposes, special attachments are often included.

More often, pancakes are difficult to remove, burn, stick to the pan due to an unbalanced recipe, for example, too much or too little liquid content, “overdoing it” with a fermented milk component, low fat base, increased amount of soda, etc.

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

Another tip: let the pancake dough sit for half an hour at room temperature. Then it becomes more homogeneous and “working”. If it thickens slightly, it must be diluted with water or milk to the desired consistency.

When ready, the dough should flow smoothly from the ladle, evenly covering the surface of the pan, without going over the sides. You should not fry one side too much, otherwise the pancake may dry out.

How to fry so that pancakes are easily removed?

The technique of frying pancakes is not that complicated. Observing it, the question: “What to do if, sticking to the pan, the pancakes tear?” - will not arise.

There are several rules:

The dough has the right consistency and the right ratio of components.
Insufficient heating of the pan is eliminated; its internal coating has no defects.
The application of the dough occurs when the bottom and walls of the frying pan are properly lubricated with a fat base, or it contains enough vegetable fat in its composition.

Whether or not to grease a pan for pancakes and with what – you need to decide in advance. Housewives often prefer to grease the surface once before baking and do this with a piece of lard or a special brush.

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

The presence of eggs almost always guarantees their integrity, and the 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, the pancake pan is never used for other purposes. In this case, the product is rarely subjected to special cleaning during the washing process and maintains the condition of its internal surface stable. If, before baking, the frying pan was repeatedly degreased after use, you should thoroughly lubricate the surface with sunflower (linseed) oil or lard, allowing the coating to become thoroughly saturated with fatty components. Perhaps after this 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 the sticking of pancakes.

The ability to properly bake pancakes at home is a beneficial skill for every housewife. Neat fried dough circles, thin and lacy, 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 remove them carefully and safely, you need to be patient and have the “right” pancake pan. A tried-and-true recipe wouldn't hurt either.

Many people love pancakes, of course - this simple delicacy can be made in a matter of minutes, and the food consumption is minimal. But sometimes housewives encounter difficulties during the cooking process. What to do if the pancakes don’t turn out well - they burn, tear or taste bad?

The main thing is not to get upset. It is better to learn more about the possible causes of failures and ways to eliminate them.

Causes

As a rule, pancakes fail due to mistakes made during the mixing and frying stage. Let's take a closer look at the most common problems.

"Rubber" pancakes

The phrase “rubber pancakes” means their excessive rigidity, which becomes more noticeable after cooling. Why is this happening?

Possible reasons:

Too much flour. Thick, heavy dough, especially if there is little baking powder in it, will make the pancakes “rubbery” or they will not turn out at all. If you notice that the mass is thicker than necessary, you can add a little water at room temperature while stirring it.
Excess eggs. To avoid spoiling the pancakes, follow the recipe proportions.
Errors when mixing ingredients. Over-beating eliminates micro-air bubbles that create looseness. This will change the batter for the worse and make the pancakes tough. If there are lumps, they are carefully broken up with a spoon.
The dough was kneaded only with water. Whey, milk or kefir in moderate quantities are required.
The milk was too fatty. An undesirable effect is possible when adding a high-fat dairy product. Therefore, such milk is diluted with water before adding to the dough.

Pancakes burn

Sticking and burning pancakes are a fairly common problem. But it's not difficult to deal with.

One of the reasons is a lot of sugar in the dough. If you added it “by eye”, you should try adding less.

As practice shows, pancakes burn less often if the frying pan is thick-walled and made of cast iron or aluminum. The effect is achieved due to the fact that when frying, a fatty film is formed on the surface of these materials. It is advisable not to wash a cast iron frying pan; just clean it dry, wiping it with a soft cloth and salt.

If you have a Teflon coating, you can prevent burning by pouring a little boiling water into the dough before frying. Also, the rule for any frying pan is to use it only for pancakes and heat it well beforehand.

Also, pay attention to the amount of frying oil. Pancakes should not float in it, but a dry frying pan increases the chances of burning, so you need to add oil periodically. If it has already been added to the dough, topping is needed only for the first 2-3 pancakes.

Using fresh lard instead of butter gives good results. To prevent the pancakes from sticking, lightly grease the hot frying pan with a piece stuck on a fork. The action is repeated before each new pancake.

It is important to note that if the pancake is already stuck, it is not enough to simply remove it before continuing frying. The pan needs to be washed, reheated and greased.

Pancakes are too dense

Pancakes may harden if you do not grease them with butter or sunflower oil after baking. A small amount is enough.

Other reasons are lack of oil in the pan and frying for too long. For pancakes, medium gas on the burner is optimal.

In addition, during the frying process, ready-made pancakes should be kept covered (under a plate or lid). Wrapping the filling in them immediately after baking will also keep the product soft.

Pancakes are tearing

Pancakes often tear when turned over. The reasons may be trivial - an inconvenient frying pan (high sides) or lack of skills.

But more often pancakes break due to improper mixing of the dough. It should not be too liquid or too thick; excess baking powder (special or regular soda) will also cause pancakes to tear. It is advisable to add vegetable oil (2-3 tablespoons), this will prevent the pancakes from burning and tearing when turning over.

To ensure that the gluten in the dough can swell and fully hold it together, do not start cooking right away. It needs to sit for at least 15 minutes.

The technique of frying and flipping pancakes also affects the result. Firstly, the frying pan must be hot, to check this - spray water on it. Hissing indicates readiness for work. In special frying pans, to simplify the task, there is an indicator in the center that changes color when heated.

Secondly, so that the pancakes do not tear when flipping, their diameter should be slightly smaller than the frying pan. This makes prying them off with a spatula much easier.

Third, choose the right moment to turn over. If the top side is no longer liquid, and the edge of the bottom has begun to brown, the time has come. Make sure that the pancake comes off easily and carefully turn it over with a spatula; you can additionally hold it with a table knife so as not to crush it.

Pancakes turn out tasteless

If you want fluffy pancakes, it is better to knead the dough in water. But the optimal taste is obtained by adding milk. Those who do not like fried pancakes should add a minimum of sugar.

How to avoid mistakes?

And finally, some more useful tips. In order for the pancakes to turn out perfectly, you need:

Check the freshness of all products and do not use spoiled ones.
Gently heat the milk and dilute it with water before adding it to the dough. It is better if it is natural and not dry powder.
Do not add or put in small quantities ingredients that are not related to the main recipe - cocoa, chocolate chips, chopped nuts, etc. Due to their excess, pancakes can tear and stick.
Avoid using powdered eggs, and beat fresh eggs well first.
Dissolve salt and sugar in water and add it to the mixture as a liquid.
Don't forget to sift the flour before adding it to the dough.
Eliminate lumps if they formed during kneading.
Know that oil is always poured last into a ready-made mixture.
Pour the batter into a medium-sized or small ladle so that the pancakes do not turn out too large and thick. In this case, uniform distribution of the mass in the pan is achieved by quickly shaking it in different directions.
Have a separate pan for pancakes, not used for cooking other dishes.

If your pancakes fail and tear, or their taste leaves much to be desired, you need to analyze the recipe, kneading and baking technology. Usually this is enough to detect and eliminate the “weak spot”. Everyone has failures, but we hope that our tips will help turn your pancakes into a culinary masterpiece.