Pancakes stick to the frying pan, what should I do? Russian pancakes are the most common ritual dish

Previously, a housewife was considered experienced if she knew how to bake delicious pancakes. How thinner damn, the higher the skill. After all, everyone knows that the art of baking pancakes requires not only knowledge, but also experience. Of course, everyone who wants to comprehend this science goes through a real test when pancakes burn, sticking to the frying pan.

Now I’ll tell you how to fry pancakes so that they turn out beautiful, don’t stick or tear, and most importantly, why this happens and how to avoid this in the future. There are several reasons for burning; let’s look at each one separately.

Unsuitable frying pan

The most common cause is an incorrect or unprepared pan. How to choose a frying pan is a separate topic for discussion. Modern ones with good non-stick coating. It’s a pleasure to fry with these: put it on the fire, warm it up, pour it out required quantity dough and fry the pancake on both sides. The main thing is that the dishes are of high quality, then there is no need to add oil.

Pancakes won’t burn in regular frying pans either, if you do this:

wash the pan;
put on fire and heat thoroughly;
pour in a couple of teaspoons of oil;
as soon as the oil starts to smoke, turn it off;
Cool the pan, pour out the oil - now you can fry the pancakes.

Cast iron is best. Aluminum or steel will also work, but then it is better to repeat the procedure twice.

Batter

Another reason is too batter. Everything is simple here - add flour and continue cooking. But don’t overdo it - the thicker the dough, the tougher the pancake. Optimal consistency – liquid sour cream. The dough should flow freely and be distributed over the surface using circular movements with the pan. This is how pancakes are fried, regardless of the filling. For example, both and appetizing ones are baked the same way.

Not enough butter or eggs

Often the problem lies in the recipe. Pancakes will stick if there are not enough eggs. You need to calculate it like this: 2 eggs per 500 ml of all liquid ingredients. But if the eggs are very small, take 3 pieces. You can, of course, do more, but this amount is quite enough.

Be sure to add butter to the dough! Even if someone praises you for a recipe without oil, pour in 2 tbsp. any vegetable. It’s very tasty to add melted butter – the aroma becomes more delicate and subtle. This is how wonderful people prepare.

During frying, you will also need oil - before every 3 or 4 pancakes, grease the pan with a drop of oil. It is convenient to do this with a silicone brush, raw cut potatoes, placed on a fork. Works great and a piece of regular lard without a slot.

Remember: you don’t need to pour too much fat - just grease the pan a little, otherwise the pancake will come together. You can also add a little vegetable oil directly to the dough and stir, then you won’t have to grease the pan at all.

A lot of sugar

If there is too much sugar, the pancakes can also burn. 2-3 tbsp. 1 liter of dough is enough - it’s better to serve sweeter toppings later.

This can only be corrected by increasing the amount of dough. Dilute another portion without sugar and combine with the one that is too sweet. If you get a lot of pancakes, just freeze the rest. And such “reserves” can be stored for several months!

Big or small fire

Pancakes also stick when the fire on which they are fried is too strong or too weak. There is no way to do this without practice, because everyone’s stoves and hobs are different. The fire should be medium if it is gas stove, then a divider will not hurt. On an electric one you will have to adapt.

Experts advise not to bake on a large-diameter burner - the center does not have time to fry and the sides burn. It won’t work on the smallest one either - the middle will have time to burn, and the sides won’t even brown yet.

Secrets of experienced housewives

But it also happens that all reasons are excluded, but the pancakes still burn. Then no secrets experienced chefs there's no way around it.

First of all, try to give the dough at least 30-40 minutes of rest, and preferably 2-3 hours. Just set it aside and cover the container. clean towel. After that, fry as usual. The secret is in the chemical and physical properties of flour. In "union" with liquid ingredients after some time, it releases gluten, which will prevent the pancakes from sticking.

If pancakes made from dough made with kefir, whey or sour milk burn, then you need to do this:

add regular soda at the rate of 0.5 tsp. for 1.5 liters of dough, mix;
boil water and pour in half a glass of boiling water in a thin stream with constant stirring;
add a little flour.

After 5-7 minutes we try to fry the pancakes - they should no longer stick. The secret is in chemical reactions, the explanation of which is best left to professionals - the result is enough for me.

At the end, I suggest watching a video recipe for interesting openwork pancakes on liquid yeast dough:

Pancakes are so tasty, but at the same time ordinary dish, that few people think about: is it difficult to cook? Making the dough is a pleasure, but frying the dessert is not the easiest thing! It happens that pancakes burn, stick to the frying pan or do not turn over even with experienced housewives! What is it like then for those just starting to cook? But don't be upset about it. There are not many reasons why pancakes turn out lumpy. You just need to figure them out and avoid making these mistakes next time. The article explains why pancakes stick to the pan, and also provides a recipe for which they always turn out perfect.

Why the dough burns and sticks: the most common mistake cooks make

Of course, every housewife wants variety. It is impossible to cook pancakes according to one recipe all your life. And so, when preparing the dough, the housewife does everything according to the rules, measuring the food with spoons and glasses. She has already heated up the frying pan, greased it with oil, poured in the dough, but the pancake just won’t turn over. Why? Because she has no experience and doesn’t know what the consistency should be. Remember that for ordinary thin pancakes the dough should be similar to sour cream. When adding flour, do not follow the recipe exactly as different varieties flours are thickened differently pancake dough. Focus on thickening the consistency.

Ways to fix the error:

If the dough turns out to be too thick, then you need to pour into it the liquid with which it was prepared (water, kefir or milk). It is advisable to heat the liquid before adding it or bring it to at least room temperature.
If the dough is too runny, feel free to add as much flour as needed until a creamy mixture forms.

Do I need a non-stick pancake maker if the dough sticks to the pan?

Unfortunately, even experienced pancake bakers are not always able to cook perfect pancakes. But don't be upset, you just need to reconsider the recipe. You cannot add foods to the dough “by eye” or by taste (we are not talking about spices). For example, if you overdo it a little with soda, the pancakes will stick to the pan. When turned over they tear. And the lack of such an important ingredient as an egg will make the dessert loose and unattractive.

And this can and should be corrected, but the test should not be lost:

First, add the egg, mix the pancake mixture thoroughly and fry the pancake. If you think it is a bit pale, add another egg.
Is the situation not improving? Fixing this error requires a lot more work. Prepare another batch of pancake mixture (but don’t put soda in it anymore!) and mix it with this one.

In order to spend less time fiddling with correcting defects, it is better to do everything immediately according to the recipe.

What to do if the pancakes don’t come off or the frying pan is to blame

Indeed, sometimes the frying pan is to blame for spoiled pancakes. If you bought a new device for frying pancakes, but you can’t fry them on it, then don’t worry.

You just need to heat it up:

Pour salt onto the new device so that the bottom cannot be seen.
Add forty grams to this powder baking soda.
Mix everything and distribute evenly throughout the device, then turn on the heat.
When you see the powder begin to change color (usually a creamy color), turn off the heat and remove it from the pan.
Rinse the dishes under running cool water.

Never wash a pancake pan with rough or wire wool. Try not to use soap solutions when washing it.

But if you are going to buy a new frying pan, then it is better to purchase a special one for frying pancakes or with a non-stick coating. Because they will not stick to it, even if you do not smear it with oil.

What to do if pancakes burn and stick to the pan

For most housewives, the first pancake comes out lumpy (this is good, if only the first). This happens because they lack patience. The pan for frying pancakes should be hot. In order not to torment yourself, turn on the heat when you just start stirring the dough (if according to the recipe it should not stand for some time). The frying pan must first be heated simply, and then with a thin layer of oil. Add the pancake when you see the pan starting to smoke.

Why do pancakes stick to the pan: maybe there is not enough oil

Nobody wants to gain weight, so they add critically little oil. It’s good if you have a frying pan for pancakes (at least don’t use oil at all!), but if you don’t, then the dessert will burn. To fry thin pancakes, it is enough to lubricate the device with a napkin dipped in oil, but to fry thick ones you will need more. If you still don’t want to break your diet, then add olive oil, and spread a thin layer of vegetable oil on the frying pan. This will not harm your figure much, especially if you consume dessert in the first half of the day.

Recipe for “perfect” pancakes that don’t stick to the pan

Ingredients:

seven hundred and fifty milliliters of milk;
three jokes chicken eggs;
fifty grams granulated sugar(unless you have a sweet tooth);
fifty grams of sifted flour;
ten grams of baking soda;
lemon (you will need a spoon of its juice);
salt to taste;
thirty milliliters sunflower oil.

How to cook:

Break the eggs into a bowl, add sugar and salt.
Whisk everything until a foamy mass forms.
Add flour little by little, stirring all the time.
Pour in the milk and mix everything.
Add like this: one hundred grams of flour, one hundred grams of milk - mix everything (so that the dough is not hard). If you see lumps remaining, don't be discouraged. At the end (when everything is added) you can mix the mixture with a mixer.
Add everything else and mix with a mixer.
If you think that the dough is too liquid, do not add flour to it - it should be like that.
Grease the frying pan with oil and fry on the middle window.

Non-stick pancakes (video)

Pancakes stick: a simple, quick way (video)

If you can't get your pancakes off, don't despair. Just take a closer look at your actions to find a mistake in them, correct it and avoid it next time. First, learn how to bake pancakes, the recipe for which is easy and simple, then take on more complex dishes.

It's hard to find a person who doesn't like pancakes. This unique dish, which, depending on the filling, can simultaneously serve as a dessert, cold snack or a hot second. The recipes for their preparation are varied, but, of course, they are all nutritious and tasty. At the same time, the frying procedure is often 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 fat on the surface (sunflower oil or other fatty component). Solution: it is necessary to regulate the presence of fat in the frying pan by lubricating its surface, or turning on required quantity butter into 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 work?

Today's manufacturers of frying pans reasonably supply special models for baking pancakes, namely: pancake frying pans 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 advisable (but not necessary) to have a lid when individual recipes provide for restriction of air mobility. At the same time, the weight of the frying pan practically does not matter for baking pancakes, since the need for long-term storage there is no heat. 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 pan because it does not meet the specified parameters, baking pancakes is unlikely to turn into an enjoyable procedure. In this case, the way out is 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. Better dough mix 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, too much fermented milk, low fat base, increased amount of soda, etc.

A separate conversation about recipes that contain various ingredients, for example, liver, squash, pumpkin pancakes. Such formulations require careful adherence to the recipe recommendations, since an excessive amount of vegetable or fruit juice can cause sticking even on the most functional 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 until desired consistency.

IN finished form 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 fatty 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 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 adding buckwheat or rice flour and such special ingredients 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, and friends and colleagues come to them with pleasure. And 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.

Typical mistakes young housewives make when baking pancakes

Insufficiently heated or dirty pan.

To bake pancakes, you need to take a cast iron or aluminum frying pan. The pan must be washed well and seasoned with salt. A dirty surface may be the reason why pancakes stick to the pan. It is very important to preheat the pan thoroughly before baking. For pancakes, it is better to have special frying utensils and not use them for other purposes. For example, if you used to fry meat, it is very difficult to wash the surface of the frying pan clean and the pancakes will not come off easily.

Dry frying pan (little oil)

For 1 pancake you need to use at least 1 tablespoon vegetable oil. On a dry surface the dough will burn and stick.

There are few eggs in the dough

Many inexperienced housewives complain that “the pancakes break when turned over,” but at the same time they save eggs. But it is this ingredient that serves to glue the dough together.

"Important! For good pancakes You need to put at least one egg per glass of flour.”

The dough turned out to be liquid or thick

To prepare the dough, first mix the eggs with a little water and a pinch of salt. Gradually add flour there and rub with a spoon. At the first stage the dough should be like thick sour cream. This way you can rub the lumps well. Then gradually add water to the dough until it becomes like thick milk.

"The Mistress's Secret. You need to use a wide metal spatula to turn the pancakes.”

The dough did not rest

In order for the flour to completely dissolve and the pancakes to turn over well, you need to put ready dough leave for half an hour.

Baking the simplest and most delicious pancakes

Ingredients for the dough (serving 10 pieces)

eggs - 1 pc.;
flour – 10 tablespoons;
water - approximately 1.5 cups. The dough is diluted with water as needed;
salt – 1 pinch.

Prepare the dough in the manner indicated above. To bake, place the pan on medium heat and warm it up well. For one pancake you need to use 1 tablespoon of sunflower oil. Spread it evenly over the surface of the pan. Pour the dough into a thin layer and bake. Turn it over to the other side with an iron spatula or knife. For each next pancake you need to pour 1 tbsp again. a spoonful of butter. Then it will be soft and rosy.

Your first pancake will be experimental. When baking you will see how the dough turned out.

The pancakes need to be turned over a couple of times to ensure they are cooked thoroughly. Fold the pancakes in quarters or in a stack to prevent them from drying out.

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

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

When preparing pancakes for breakfast, both with kefir and water, every housewife had a problem when the pancakes burned in the pan, turned over poorly and began to tear and stick.

The situation can become even more stressful if you need to feed guests, but you can’t make pancakes. So as not to cry from culinary failure on own kitchen, I suggest finding out in person why pancakes stick to the pan and what needs to be done in this situation.

In this article I tried to collect numerous tips, systematizing them along with personal experience. I must admit that for me it is really solid.

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

Choosing the right cookware

If pancakes stick, many people advise choosing only a separate frying pan for cooking them. Understanding why this happens, we can note that the advice is indeed correct, but only partly.

The whole point is that you need to pay attention to the material of your dishes. If it is cast iron or aluminum cookware, then the advice can be applied in practice.

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

This film can prevent situations where pancakes stick to the surface cast iron frying pan. It works similarly when you need to protect the surface of cast iron cookware from rust.

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

If you wash the frying pan several times after cooking other dishes, not a trace of the film may remain.

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

Preheating cookware before baking

You need to bake pancakes with kefir, milk, and water in a well-heated frying pan. This advice is truly realistic and helpful.

It is important to heat the pan with heat. oil, when it is well heated, smoke will appear. In my experience, there were no cases in this situation where pancakes stuck.

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

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

Grease the pan

Some chefs advise preparing homemade pancakes using a dry frying pan. If you know such people, then know that they cook in a frying pan with Teflon or they lie. In such a frying pan, the dough will not burn, but you need to add the mixture to it. oil.

If you cook pancakes without adding rast. oil, then we must admit that they will be hard, they can be compared with the sole of a soldier’s boot.

Decide, of course, for yourself what kind of pancakes you should eat, but I would advise you to follow folk wisdom, which says that it is impossible to spoil a pancake with butter.

Kneading the right dough

Rare pancake batter will not bring the desired result. It is necessary to correctly understand what it is perfect dough for pancakes. If it is too thick, then the flatbreads will begin to look like buns, and this effect is certainly not desired by anyone.

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

Dough composition

The composition of the dough plays a big role in the success of baking homemade pancakes. If your pancakes burn, what to do first is add oil. It is necessary to add the plant to the mixture. oil.

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

If there is a lot of dough, you need to stir it during frying. It's all about what decision to add to the mix vegetable oil will cause it to accumulate on the surface. It is important to shake the mixture well.

Don't save oil

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

The oil should be distributed evenly over the surface of the dish. You should add it before baking the next pancake. But I beg you, without fanaticism. Too much fatty pancakes won't be excellent either.

You can't find a better old pan for pancakes

You should not use a new pan for baking pancakes. Even if you heat it, steam it, etc., there is a high chance that the pancakes will not turn out well. If the pancakes start to tear and stick, then the new cookware is to blame.

In no case do I recommend using a new frying pan, no matter how good it is, pancakes constantly stick to it. Based on my own experience, I can safely say that nothing good can be expected from this manipulation.

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

A great mood will be conveyed to every pancake if the hostess fries it in a great mood. If something doesn’t work out for you in the kitchen, then you don’t need to be upset or discouraged.

In fact, this is not what happiness is about, try not to take everything too closely, but be more happy and smile. And in general, we must admit that even a lumpy pancake may seem very tasty and ideal to your family.

At the end of the article I would like to introduce you small recipe How to make perfect pancakes at home.

Easy quick pancake recipe

Ingredients: 4 tbsp. flour; 0.5 liters of water and milk each; 5 tbsp. rast. oils; 2 tbsp. sah. sand; 5 pieces. chickens Eggs; 0.5 tsp salt; 250 ml boiling water.

Algorithm of actions:

I heat the components to room temperature. I get milk and chickens. Eggs in advance.
I sow flour to saturate the composition with oxygen, this makes pancakes, and all baked goods, even tastier. I'm whipping chickens. eggs, salt, milk, sugar. For these purposes, I advise you to beat with a mixer or use a whisk.
The next step is to add flour. The dough will be thick, and therefore it is worth introducing water into it little by little, stirring the ingredients. It is important to follow the sequence of adding products to avoid lumps.
I pour in boiling water and stir well. This is necessary for the dough to brew. In this case, the pancakes will be lacy and thin.
I pour in the plant. butter, stirring.
I start frying each pancake in a well-heated frying pan.

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