Why couldn't you eat pancakes on ordinary days? Pancakes for Maslenitsa: signs, customs and ancient recipes

Housewives have an ambiguous attitude towards pancakes, or rather, towards baking them. Some people think that baking pancakes is as easy as shelling pears. Others don't even take on this troublesome task.

And all because pancakes are an unpredictable dish, and sometimes they tend to tear. Moreover, not only the first pancake turns out “lumpy”, but also the subsequent ones.

In fact, even a novice housewife can learn how to bake pancakes. The main thing is to remember only a few simple rules preparing this dish, and also get acquainted with the reasons why pancakes don’t work out. For example, they tear when turned over.

Incorrect amount of flour calculated

The taste of pancakes depends on the ingredients added to the dough. Pancakes are made with milk and kefir. They come with yeast or soda. Sometimes instead of water, kefir or milk they add mineral water, beer or even pickle juice.

But in each of these recipes, the main place is given to flour. The thickness of the pancakes and their strength depend on it.

If you put a lot of flour, the dough will turn out thick. This means that it will not be able to quickly spread over the pan, and the pancake will come out thick. Such a pancake will end up heavy and possibly undercooked. It can be easily turned over to the other side and removed from the pan. But when folded, it will most likely tear.

If you put little flour in the dough, then when baking it does not set, it remains liquid, and such pancakes cannot be turned over or removed from the pan without consequences.

Therefore, you need to strictly adhere to the recipe, adding as much flour as indicated.

But most often, the housewife does not rely on the recipe, but mixes the dough for pancakes from the ingredients that are available.

In this case, you first need to combine the eggs with sugar and salt, add half the liquid, and mix well. While stirring, gradually add flour. Then dilute the thick dough with the remaining liquid until desired consistency. It should turn out so that it flows viscously from the ladle, but the stream should not be thick.

Inappropriate ratio of ingredients

Eggs

It is believed that pancakes tear due to the small number of eggs in the dough. But this is not an entirely correct conclusion. There are many recipes that contain only 2 eggs, but the pancakes turn out perfect.

It all depends on the stickiness of the flour and thorough mixing of all ingredients.

And in some recipes eggs are completely absent. Eggs do not need to be added to the kefir dough. But in this case, it is recommended to brew the dough with boiling water. It becomes elastic, and the pancakes do not tear when turned over.

Pancake dough made with kefir is slightly thicker than with milk or water. Because you need to take into account the thickness of kefir. To prevent such pancakes from being dense, soda or another baking powder must be added to the dough.

Soda should be mixed with flour, and not quenched in a spoon, as many housewives do. If you quench soda with vinegar separately from flour, then all the gas bubbles that make the dough airy will evaporate even before combining with flour. And then soda will be of little use.

If the pancakes tear when turning over, you can add 1-2 eggs to the dough. But we must remember that due to large quantity egg pancakes turn out hard.

Particular attention should be paid to preparing pancakes from yeast dough.

The foam makes it difficult to determine the thickness of the dough. If little flour is added to such a dough, then the pancakes from it will tear.

IN yeast dough Eggs must be added, and they are thoroughly beaten and only then combined with a dough prepared from half the amount of liquid and the full amount of flour. The dough is kneaded until the lumps disappear completely.

The rest of the liquid is added at the very end of the kneading. These pancakes are baked only after the dough has risen well. Do not stir it before baking so as not to destroy air bubbles.

Sugar

Sometimes pancakes tear due to too much sugar. The bottom side of a pancake made from this dough quickly begins to fry, but the top remains raw. It is very difficult to flip such a pancake entirely.

But you shouldn’t give up sugar completely, as pancakes without it turn out pale. Therefore, it is enough to put 1-2 tbsp. l. sugar so that the pancakes are moderately sweet, but not burnt.

Oil

To make the pancakes easily turn over and remove from the pan, pour into the dough vegetable oil.

Sometimes housewives believe: the more oil you pour into the dough, the easier the pancakes will be removed from the pan. But it has the opposite effect. When baking pancakes, the oil begins to boil, the dough bubbles, its integrity is compromised, and eventually the pancakes tear.

Therefore, it is enough to pour no more than 40–50 g of oil into the dough - just enough so that the pancakes turn out to be moderately fatty and do not stick to the pan.

Pan

The quality of pancakes depends on the right pan.

The ideal option for baking is a pancake pan. It has low sides, heats up well and cools quickly. You just need to lightly coat it with butter first, and then calmly bake the pancakes.

If you don’t have such a frying pan, you need to take a cast iron or old “grandmother’s” frying pan with a thick bottom. No wonder grandmothers make perfect pancakes.

To prevent the pancakes from tearing when turning over, before each new portion of dough, grease the pan with a piece of lard pinned on a fork, or with vegetable oil using a brush.

It is not recommended to pour oil into a frying pan from a bottle, because then the dough does not stick to the surface of the frying pan, but rather “flows” to one edge. At the same time, the oil begins to bubble, liquefies the dough, and the pancake breaks when you try to turn it over.

Note to the hostess

• In order for the pancakes to turn out perfect, a personal frying pan must be allocated for them.
• Before pouring the first portion of dough, heat the greased frying pan until there is a barely noticeable smoke, then remove from the stove for 5-6 seconds. And only after that pour the dough. Bake pancakes over medium heat.
• Don't be upset if the first pancake turns out to be lumpy. Usually it is used to judge how much dough needs to be poured into the pan. If necessary, add more flour or, conversely, make the dough thinner. By the way, you cannot add flour to the entire dough, as it will be difficult to get rid of lumps. You need to pour a little dough into another bowl, mix thoroughly with flour and only then combine with the rest of the dough.

And one last thing. After scraping the stuck pancake from the pan, it is not enough to just wipe it. It needs to be washed well, calcined, and then oiled again. And, most importantly, believe that everything will work out!

Today this proverb is interpreted in the sense that the first experience is most often unsuccessful. They say the first pancake fails due to a poorly heated frying pan. True, no one explains why our ancestors were so careless, and instead of heating the frying pan they made up proverbs.

In fact, the meaning of the proverb must be sought elsewhere. Our ancestors believed that during Maslenitsa week the souls of the dead return to earth. Therefore, the first pancake was intended for them: “At Maslenitsa, the first pancake is for the dead.” Sometimes the first pancake was given to the poor so that they would remember all the departed. It was believed that the “souls” themselves take an active part in baking the first pancake, in fact, which is why sometimes it turned out “lumpy”.

Why is the pancake round and flat?

Seems like a strange question. Everything seems to be clear. But it's not that simple. Probably everyone knows that pancake is a ritual dish that was eaten at certain times of the year, when it was believed that the souls of the dead came to earth. That is, in fact, it was believed that a pancake is bread, but which connects two dimensions - the real world and the afterlife. The ancestors were sure that the “souls of the dead” lose the ability of three-dimensional vision and see everything flatly. That’s why the pancake was baked round and flat.

Where did the word "damn" come from?

There is no definite answer - scientists are still heatedly arguing. The most common version is that “pancake” comes from the ancient Russian “mlyn” (from the verb “to grind”). True, it is not clear why over time the sound “m” mutated into the sound “b” in this word. But, for example, in the word “mill”, which also comes from “grind”, this did not happen - we don’t say “belnitsa”! We prefer the version of some linguists who associate “pancake” with a distorted “truth”: they say, “souls” who come to the pancakes see everything from a distorted perspective, therefore “truth” (reality) is perceived by them as “pancake” (reality with a slight refraction). By the way, there is another interesting version that the word “damn” is related to one obscene word.

Initially, this same word meant “lie,” “deception,” “delusion.” And since the pancake acted as a kind of imitation of bread for the “souls of ancestors” with a “flat” perception of our reality, family ties with the vulgar word are not excluded.

Why couldn't you eat pancakes on ordinary days?

Now this is considered some kind of heresy. But our ancestors treated this very pedantically. We ate pancakes only at the permitted time, when the “souls of our grandfathers and great-grandfathers” came to visit our reality. It would never have occurred to anyone to eat pancakes at an ordinary, non-ritual time - they could have gone to their great-grandfathers forever. It was believed that only sorcerers, for the sake of communicating with the “dead,” could dare to violate this prohibition.

What celestial body is the pancake associated with?

Today, for some reason, most scientists are sure that the “pancake” symbolizes the Sun. Mainly because round shape. However, in some Russian apocrypha one can also read a reference to the Moon. This seems more logical, since it was believed that the “souls of ancestors” do not perceive sunlight well and are under the protection of the lunar element.

Why does pancake taste like this?

I mean, slightly sour. This is due to the belief that the “dead” prefer everything sour. And, say, salt in general can scare away and offend the “soul of an ancestor.” That is why pancakes with caviar are a “lordly” innovation and are in no way connected with the old tradition.

Why does a pancake need to be rolled into a tube?

Because it's convenient, of course. The filling may fall apart. But the point here is different: according to a number of historians and folklorists, we began rolling pancakes into a tube relatively recently - about 200 years ago. Before this, the pancake was mainly rolled into an “envelope” - and in the most intricate shapes. Then the so-called “pie” trend ruled – but this was also an innovation. Because even earlier, pancakes were not rolled at all, since there was no filling. The pancake itself was considered a ready-to-eat product, and for fillings there was a format of pies, the appearance of which, by the way, was also associated with the “souls of ancestors” ritual. But we'll talk about this another time.

Main course Maslenitsa week- pancakes. Experienced chefs They claim that baking them is easy. There are many secrets and tricks that will help you prepare the “correct” pancakes - thin, smooth and tasty.

Rules for preparing the dough

You need to start preparing pancakes 3 hours before you serve them. If you are making yeast dough, start kneading it 5 hours in advance. You must sift the flour, this will loosen it and your dough will be softer and fluffier. Remember that you need to sift the flour not in advance, but directly while preparing the pancakes. Use only fresh eggs. It is also recommended to beat them well before adding eggs to the dough.

Pancakes will taste better if egg yolks For the dough, prepare separately from the proteins. It is recommended to grind both the yolks and whites well with sugar or beat them with a mixer. First add the yolks to the dough, then mix the dough and let it rise (if you are preparing yeast dough) and only then add the whites. Remember that the dough and whites are mixed from top to bottom to maintain the foamy structure of the dough. Then the dough is allowed to rise again and the pancakes are immediately started to be baked.

When mixing pancake dough, it is important to follow the cooking sequence. Remember that sifted flour should never be added to the liquid mixture. First you need to mix everything liquid ingredients, and then in a thin stream, stirring constantly, add the mixture to the flour.

It is better to add salt and sugar to pancake batter by first dissolving them in water in a separate bowl. Before adding, the liquid must be strained so that pieces of undissolved salt or sugar do not fall into the liquid. pancake dough. To make the pancakes successful, it is recommended to add vegetable or butter. This is best done at the end, when flour has already been added to the dough. When adding oil, know when to stop - 2-3 tablespoons will be enough.

The more sugar in the dough, the redder the edges of the pancakes. If your pancakes turn out pale, your batter has become sour. You can correct the situation by slightly sweetening the dough. However, even here it is important to know when to stop, too sweet dough will burn.

If you are making yeast dough, don't worry if it hasn't risen enough. Everything will be fixed warm milk, which must be gradually added to the dough, stirring it constantly. It is believed that yeast pancakes They turn out tastier if the dough is mixed with milk, but more fluffy if it is mixed with water. Yeast pancake dough should rise 2-3 times. If it is not “fermented”, the pancakes will turn out too dense, and if the dough has fermented, the pancakes will turn out to be pale and sour in taste.

If you are preparing pancake dough with kefir or sour milk, soda must be quenched either with lemon or acetic acid. It is recommended to do this in a separate bowl; it should be added to the dough before adding flour.

If you kneaded the dough too thick, you can thin it. However, you should not add milk to it, otherwise the pancakes may start to burn. It's better to add water to the dough. You can also add beer, then the pancakes will turn out thin but durable. There should be no lumps in the pancake batter, but do not beat the pancake batter for too long, otherwise it will become too sticky.

Subtleties of baking

It is important to start baking pancakes at the right moment: the dough should rise, but not settle. There is no need to stir it, take the dough with a spoon from above.

Pancake dough is poured into the pan in a thin layer. If you added butter to the dough, then you only need to grease the pan with butter before the first pancake. It is important not to overdo it with oil. If you do not pour oil into the frying pan, but grease it with a piece of potato, then there will be no excess left. You can also grease the pan with a piece of bacon.

The dough should be poured quickly onto a hot frying pan, tilting the pan in different directions so that the dough is quickly and evenly distributed over the surface.

It is recommended to fry pancakes over moderate heat. You need to turn them over when the edges are already dry and the middle is covered with “pimples.” The pancake should separate well from the surface. If the pancakes don't turn over well, tear, or bake poorly, it means there is not enough flour in the dough. You can correct the situation by adding the missing ingredient.

Pancake batter is not fermented if bubbles form in the middle of the pancake during baking. Place the dough in warm water for a while, this will save the situation.

The pan in which you are going to fry pancakes must be clean. It’s better if it’s a special frying pan on which you won’t cook anything other than pancakes. It is not recommended to wash the pancake pan with abrasive detergents, this way nothing will burn on it and the dough will stick less. Before you start baking pancakes, warm up the pan thoroughly.

It is better to pour the dough into the frying pan with a small ladle. It is better to turn pancakes with a wide wooden spatula. In order to evenly distribute the dough in the pan, you can use a special spatula in the form of a rake without teeth.

As a rule, ready-made pancakes are placed on a plate on top of each other and covered with a lid. You can coat them with oil. It is better to serve pancakes hot.

The material was prepared based on information from open sources

Pancakes are one of the dishes without which modern Russian cuisine is unthinkable. However, suncakes first appeared before our era. Thus, the history of this dish goes back more than two decades.

Historical reference

Many people believe that pancakes are an original Russian dish. However, in fact, they were the first to start making sour flatbreads as early as the ancient Egyptians in the fifth century BC.

In Rus', the first pancakes made from appeared around 1005-1006. There are several legends about how exactly the first pancake was “born”. So, according to one version, the hostess simply forgot it in the oven oatmeal jelly. It thickened, fried, and, after “taking a sample,” everyone decided that it turned out very tasty.

It is noteworthy that from the very beginning, pancakes were a dish for the preparation of which only extremely high-quality products were traditionally used. This was due to the fact that they were endowed with sacred meaning - they, like kutya, were intended to commemorate deceased relatives. According to tradition, they were baked after the funeral and distributed to the poor with a request to remember the newly deceased.

However, over time, the meaning of this dish has changed. They turned into the main dish of Maslenitsa - the holiday of farewell to winter. The golden round pancake began to be seen as a symbol of the spring sun and the Slavic deity Yarilo. Each housewife had her own secret recipe, which was passed down from mother to daughter by inheritance. Those who did not have the opportunity to bake treats themselves could buy them from street vendors- fortunately, on Maslenitsa this food was sold literally “on every corner”: in taverns or from peddlers right on the streets.

The fillings were very varied - mushrooms, caviar or fish. Those who had more modest incomes were content with pancakes filled with or.

The so-called “pancakes with seasoning” were considered a special delicacy. They were prepared in a special way - they were fried on one side, and any filling was put on the other and the dough was poured on top. Then the baked goods were turned over to the other side and fried. The result was a double pancake with a “hot” filling in the middle. These baked goods were filled fresh forest mushrooms, herbs, vegetables, boiled egg.

Curious facts

It would seem that we know everything about pancakes. However, there are several interesting facts that probably remain unknown to a wider audience.

Housewives are now baking pancakes from. In Rus', it has long been considered pancake flour. Thanks to her, the dough turned out to be very aromatic, and the baked goods had a pleasant, slightly sour taste.

The well-known proverb “the first pancake is lumpy” has nothing to do with the mistakes of ancient culinary specialists. In fact, it is associated with the Komoeditsa holiday, the main characters of which were... bears. These animals were called “comas” in Rus'. Komoeditsa was timed to coincide with the awakening of animals after winter hibernation, and pancakes were brought “as a gift” to the bears in their den in the early morning. This is exactly how the proverb “The first pancake is comAm” arose, which over time was transformed and acquired its modern meaning.

Not only the baking of pancakes, but also their consumption was associated with a huge number of traditions. So, they were allowed to be taken exclusively with their hands. No cutlery could be used, and a person who cut a pancake with a knife was considered a real criminal in Rus'!

Abroad, pancakes are prepared from almost the same products, but each nationality has its own characteristics associated with their baking and consumption. So, in the UK for pancake dough ale and malt flour are used. American pancakes are small in size and very plump. In fact, these are pancakes that are served in a heap, with a layer of maple syrup, berries or vegetables. The Germans serve it with pancakes, and the Spaniards bake them from and stuff them minced meat. And in China they add a huge amount of onions to the dough.

Today in the world, in addition to ordinary Russian pancakes, French crêpes folded into “envelopes”, incredibly tender Czech “palaces” with vanilla or cheese sauce, American pancakes, a Mongolian version of pancakes called gambir, as well as an Ethiopian pancake made from teff flour called “injera”.

Composition and calorie content of pancakes

The main ingredients that make up any type of pancakes are flour, milk and eggs. The remaining components vary - and as a result, also changes. It is noteworthy that filled pancakes contain an order of magnitude more calories. In pancakes without filling, the indicator is 189 Kcal per 100 grams of baked goods. This volume of product contains 5.1 g, 3.1 g and 32.6 g.

The benefits and harms of pancakes

The benefits of pancakes are determined by chemical composition this pastry. It contains ( positive impact on metabolism, normalization of activity immune system), (powerful, affecting the functioning of the reproductive system and skin condition) and (decreasing the level of, stimulating the gastrointestinal tract). Also contains (strengthening the heart muscle), (normalizing kidney function), (cell regeneration, removing toxins), (preventing anemia and disease thyroid gland) and (responsible for the condition of bones and teeth, promotes mental activity).

At the same time, pancakes, especially with fillings, are quite high in calories, and therefore people who are prone to gaining extra pounds should not get too carried away with this dish.

In addition, ready-made pancakes are now sold in many supermarkets, but the quality of such baked goods leaves much to be desired due to huge amount flavorings and preservatives added to it by unscrupulous manufacturers. Therefore, if you still decide to enjoy pancakes, it is better to bake them yourself.

Thin pancakes with milk

Among huge variety Traditionally very thin pancakes are especially popular among gourmets, in fact lace pancakes from yeast-free dough. They are often called “French” in contrast to traditional Russian ones, which are prepared with yeast and are quite dense.

To prepare fifteen pancakes with a diameter of 20-22 centimeters you will need: 0.5 liters of milk, three eggs, 200 g of flour, two tablespoons of butter (you can take both refined and vegetable oil, without a pronounced odor), the same amount of sugar and half teaspoon salt.

Please note that in order for the dough to be homogeneous, all ingredients must be room temperature. Therefore, it is better to remove milk and eggs from the refrigerator in advance. If you use butter, you must first melt it and let it cool. Note that baked goods made with butter will be more golden brown and will have a distinct creamy flavor.

Wash the eggs and break them into a prepared container. Add salt and sugar. Stir the mixture using a mixer, or just a whisk or fork. Please note that you do not need to beat the eggs into a foam, you just need to ensure that the salt and sugar are completely dissolved.

Pour about 150 ml of milk into the mixture. Mix thoroughly and sift the flour into the container with the future dough. Mix thoroughly again so that the dough is completely homogeneous, without a single lump. Then pour in the remaining milk and stir again. Add the butter and mix until the dough has the consistency of butter.

It is better to grease the frying pan with oil only before pouring the dough for the first pancake onto it. However, if the pancakes stick, you should lubricate it every time before pouring the dough. Please note that it is better to use vegetable oil to grease the pan, because the pancakes will burn.

In order for the baked goods to turn out not just thin, but truly openwork, with holes, the pan should be heated as much as possible.

Turn the pancake over when the top side is no longer sticky. A wooden spatula should be used for these manipulations.

Pancakes on kefir with boiling water

Many housewives use not milk, but milk to make pancakes. The pancakes end up being thin, porous, and they literally melt in your mouth.

You will need: kefir (400 l), boiling water (200 ml), two eggs, 250 g of flour, two tablespoons of sunflower oil, 75 g of sugar, half a teaspoon of soda and literally a pinch of salt.

Eggs should be thoroughly beaten with sugar and salt. Pour kefir into the same container, add pre-sifted flour and beat again.

Boil water, dissolve soda in it and begin pouring it into the dough in a thin stream, stirring constantly. After this, add a tablespoon of vegetable oil and let the dough sit for about five minutes.

Heat the pan well. Grease it with vegetable oil and start frying pancakes.

Zucchini pancakes

Not only flour is used to make pancakes. Pancakes from .

To prepare them you will need: fresh zucchini(450 g), kefir (300 g), four eggs, a tablespoon of vegetable oil, 5 g of salt, and butter, which will be used to grease the pan.

Grate the zucchini on the finest grater. Squeeze out the juice. Beat the eggs with salt and add them to the zucchini. Pour in kefir and add finely chopped parsley. Stir and add sunflower oil. After this, mix again and let the dough stand for about a quarter of an hour.

Heat a frying pan and grease it sunflower oil. Form pancakes. They need to be fried from both barrels until the color turns golden. After this, grease each pancake with butter.

In this article, we will tell you how pancakes are baked: what ingredients may be included in the pancake dough, the principles and technology of kneading it, basic rules and mistakes.

Pancakes and pancakes have become the national treasure of many peoples of the world.

For most housewives, this type of baking is the most favorite and popular, because sometimes the entire cooking process takes half an hour or less.

Voila, and tasty breakfast ready!

And if you stuff the pancakes with filling, it will turn out hearty lunch or dinner.

Learn to bake delicious pancakes Anyone can do it, just follow our advice, train more often, and you will succeed..

Remember that pancakes are easy!

How to bake pancakes - basic principles and secrets

Each housewife has her own secrets and recipes for making delicious pancakes.

But the principles of kneading pancake dough are always the same:

• Eggs for pancakes - how many eggs should you put in pancakes?

Eggs are added to pancake dough as a binding component. They turn all the ingredients into a smooth dough and provide a crust for the baked goods.

How many eggs to put in pancakes is a matter of practice and taste.

If you beat the whites and yolks separately, the pancakes will be fluffier. First add the beaten yolks into the dough, stir the dough, then add the whites, whipped into a thick foam.

Remember!

The more eggs, the “dense” the dough; the fewer, the softer and holeier the pancakes will be.

• What liquid is added to pancake dough - what can you use to bake pancakes?

Pancakes can be baked with water and boiling water, milk, kefir, whey, sour cream, yogurt and other fermented milk products.

If you bake pancakes with water or milk, be aware that they need to be heated before mixing the dough. If using kefir, it should be at room temperature.

• Why add vegetable oil to pancake dough?

If you add vegetable oil to the dough, you won’t have to grease the pan for baking pancakes.

• Why do they add starch to pancakes?

If you add starch (1–2 tablespoons) to the flour, you get lace pancakes V batter, and spongy or perforated - in a thicker dough.

• How much sugar should you add to pancake batter?

If you add sugar to the pancake dough (1 tbsp per 1 liter of dough), the pancakes will turn out crispy and acquire a golden color.

But remember that such pancakes need to be baked more carefully, they brown faster, the top side does not have time, and the dough remains wet. Make the fire smaller.

• Which pan is best to bake pancakes in?

An old, baked cast iron frying pan is ideal for baking pancakes.

Remember that to bake the first pancake, the frying pan must be hot, then the heat should be reduced slightly, and then choose the temperature experimentally.

Before baking the first pancake, be sure to wipe the pan with oil.

The diameter of the frying pan must match the burner. Large frying pan on a small burner - the middle of the pancake burns, on a small burner - on a large burner - the edges burn.

The main thing in a pancake pan is that the bottom is smooth and thick.

• What flour can you use to make pancakes?

To make pancakes, you can use the most flour different types: wheat ( different varieties), buckwheat, rice, corn, oatmeal.

• What should the consistency of pancake batter be?

If you are going to bake thin pancakes– the dough should resemble very liquid sour cream.

If you want to bake thicker pancakes, the dough should just look like liquid sour cream.

Remember that the thickness of the pancake depends not only on the consistency of the dough, but also on how much of it is poured into the pan.

Note!

If you are going to bake pancakes with filling, make the dough with the consistency liquid sour cream, and not very liquid.

How to knead the dough and bake pancakes correctly?

In fact, every chef has his own principles for baking pancakes.

We will look at the basic (classical) technology for mixing ordinary straight dough for pancakes:

• Place eggs, salt and sugar, half the warm liquid in a bowl and beat everything with a whisk or mixer.
• While whipping the liquid, add sifted flour in small portions.
• When the dough acquires a homogeneous structure, add the rest of the liquid and vegetable oil in portions, while controlling the consistency.
• Let the dough rest for 20 minutes.
• Heat a pan for pancakes over a fire.
• Pour the dough into a ladle, holding the frying pan in your left hand, starting from one edge, while moving your left hand, quickly changing the position of the frying pan so that the dough spreads evenly along the bottom.
• You need to turn the pancakes over when the top side becomes matte (there will be no raw dough) and with holes. If the bottom side is overcooked during this time, bake the next pancakes, slightly reducing the heat. Usually it takes 20-30 seconds on one side. Flip the pancakes with a flat spatula.

How to knead yeast dough for pancakes on dough?

You need to dissolve the yeast in heated milk, add flour and stir everything until homogeneous mass. Place the dough in a warm place to ferment. Heat the other part of the milk to 30–40 °C, add butter, sugar, eggs, salt and mix everything thoroughly and mix with the finished dough.

Why do pancakes stick to the pan?

Anyone who has ever baked pancakes has probably encountered the fact that not everything is as simple as it might seem at first glance.

And it all starts exactly when we start turning the pancakes over, they either stick or tear.

There are few people who succeed in this procedure right away, and here it is important to understand why this happens, why some have beautiful and ruddy pancakes, while others work like crazy.

Having analyzed all the factors, we can note the following main reasons for unsuccessful baking of pancakes:

• 1. The problem is the surface of the pan itself - you have a bad pan for baking pancakes

Currently, the market offers many options for frying pans, and the best of them are products with non-stick coating m and cast iron frying pans.

The former require careful care (wooden or plastic, silicone spatulas) and are afraid of lipsticks and cleaning products.

The latter must be heated sufficiently before use by greasing the work surface with unsalted lard.

• 2. It's about the test.

As a rule, pancakes prepared with a base do not turn over well and stick to the surface of the pan. fermented milk products(kefir, fermented baked milk, Varenets, whey, ayran, etc.),

Adding soda to the dough also complicates the process of flipping pancakes.

In addition, the pancake dough may not have steeped; after brewing for 20-30 minutes, it will be more elastic, and therefore pliable.

The dough may be too liquid; to solve this problem, add an egg and a little flour.

The dough is thick - dilute it with milk or water, let it sit for a while and brew.

So, to successfully bake pancakes you need:

1. Choose the right frying pan (non-stick coating or cast iron, subtleties are higher).
2. Prepare the dough correctly (preferably with milk or water), let the dough sit, the dough should have a normal consistency (not liquid, not thick).
3. In addition, it is very important to heat the surface of the pan well.
4. Turn the pancake over when it has already browned on the sides and the surface has become drier.
5. By adding 3 tablespoons of butter to the pancake dough at the rate of 2 glasses of water (milk), you will protect yourself from the pancake sticking to the pan.
6. By making the pancakes smaller, flipping them will also be easier.
7. Do not overcook the pancakes and use a comfortable spatula to turn them (depending on the type of coating of your pan).