Why do pancakes stick to the pan? Why pancakes stick to the pan and tear: reasons and cooking tips. Problematic coating on dishes

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. In order not to cry over a culinary failure in your 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.

Such a film can prevent situations where pancakes stick to the surface of a 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 go 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, what kind of pancakes you want to eat, but I would advise you to follow the folk wisdom that says that it is impossible to spoil a pancake with butter.

Kneading the right dough

Rare pancake batter will not bring the desired result. You need to correctly understand what the ideal pancake dough is. 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 is to add baking soda to the dough. If there is a lot of this white component in the composition, 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 obvious.

If there is a lot of dough, you need to stir it during frying. The thing is that the decision to add vegetable oil to the mixture will lead to it accumulating 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, it is not recommended to forget about the sense of proportion in this case. 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. Pancakes that are too oily won't be great 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.

I under no circumstances 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 present you with a short recipe on how to prepare perfect pancakes at home.

Easy quick pancake recipe

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

Algorithm of actions:

1. I heat the components to room temperature. I get milk and chickens. Eggs in advance.
2. I sow flour to saturate the composition with oxygen, this makes pancakes, and all baked goods, even tastier. I whip up the chickens. eggs, salt, milk, sugar. For these purposes, I advise you to beat with a mixer or use a whisk.
3. 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.
4. 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.
5. I pour in the plant. butter, stirring.
6. 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.

My video recipe

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:

1. 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.
2. Excess eggs. To avoid spoiling the pancakes, follow the recipe proportions.
3. 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.
4. The dough was kneaded only with water. Whey, milk or kefir in moderate quantities are required.
5. 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:

1. Check the freshness of all products and do not use spoiled ones.
2. 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.
3. 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.
4. Avoid using powdered eggs, and beat fresh eggs well first.
5. Dissolve salt and sugar in water and add it to the mixture as a liquid.
6. Don't forget to sift the flour before adding it to the dough.
7. Eliminate lumps if they formed during kneading.
8. Know that oil is always poured last into a ready-made mixture.
9. 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.
10. 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.

Useful video about why pancakes stick to the pan and tear

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 that you only need to remember a few simple rules for preparing this dish, and also become familiar with the reasons why pancakes fail. 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 mineral water, beer or even brine is added instead of water, kefir or milk.

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 to the 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 batter 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 you need to remember that due to the large number of eggs, the pancakes turn out tough.

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.

Eggs must be placed in the yeast dough, and they are thoroughly beaten and only then combined with a dough prepared from half the 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, vegetable oil is poured into the dough.

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 moderately fatty and do not stick to the pan.

Pan

The quality of pancakes depends on the right frying 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, the oiled frying pan must be heated to a barely noticeable smoke, then removed 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 simply wipe it. It needs to be washed well, calcined, and then oiled again. And, most importantly, believe that everything will work out!

Pancakes are a dish that is perfect for both a festive table and a very ordinary breakfast. Many housewives love to cook them. However, sooner or later, everyone faces the same problem: pancakes, pancakes or potato pancakes stick, burn, stick to the frying pan, it is unknown what to do. Let's look at why this can happen and how to deal with it.

The pancakes do not come off the pan. What to do?

Even an experienced housewife may have such a problem that the pancake sticks to the frying pan. It would seem that everything is being done according to the recipe, but still the pancakes do not come out of the pan, burning or tearing when you try to turn them over.

There are several reasons why pancakes may stick to the pan:

• Non-compliance with the recipe;
• Incorrect dough consistency;
• Problems with the coating of the pan;
• Insufficient heating of the pan.

If you deal with these problems, then the pancakes will easily turn out the way you need them. And if you use our original methods, even such a simple dish will become a real festive dinner.

Non-compliance with the recipe

Often experienced housewives add ingredients “by eye” when preparing dough. But at the same time, there is a possibility that some component will be in excess, or, on the contrary, something will be missing. For example:

• Not enough eggs will result in fluffy and pale pancakes.
• Excess soda will also not lead to anything good: the pancakes stick to the pan and tear when turned over.

Important! To avoid such a problem, you need to carefully read the recipe and follow the proportions.

If you did mix something up during preparation or the wrong proportions were indicated in the recipe, you will have to think a little to correct the situation.

What to add to the dough so that there are no problems with baking?

Eggs

Chicken eggs are the gluing component of the dough for this dessert. In addition, they are what give the finished pancakes their rosy appearance and elasticity. But there are recipes in which there is no mention of eggs, as a result the dough turns out loose, and the pancakes do not want to turn over and tear.

The way out of this situation is simple: add a couple of eggs to the dough and try to bake a pancake. If there is no result, you can add more eggs.

Important! After adding eggs, the pancakes will bake faster, they will turn out a more beautiful shade, and you can forget about dry edges.

Soda

Baking soda is added to pancakes made with kefir and sour milk. Soda removes excess acid, making pancakes more airy. But you need to add it strictly according to the recipe, since if there is an excess of soda, the dough will lose its stickiness and you won’t be able to turn the pancake over. In addition, the taste of the dish will change.

Important! If you still overdid it when adding soda, then you need to make a separate batch without soda, and then pour it into the spoiled dough.

Oil

Vegetable oil must be added directly to the dough. This way it will be softer, and the pancakes will get a special taste. The oil will also create additional separation between the pancake and the pan, which will reduce the chance of the pancakes sticking.

Sugar

Excess sugar in the dough leads to the so-called “caramel” effect - pancakes stick to the pan due to burnt sugar. Therefore, it is recommended not to add foods containing a lot of sugar to the batch. It is better to serve sweets with the finished dish.

Separately, you can use the selection to make them even tastier.

Incorrect dough consistency

The result depends on the consistency of the dough. The thicker it is, the denser and thicker the pancakes will be. This is why inexperienced housewives make very thin dough for thin pancakes. As a result, the water evaporates and the pancakes stick to the pan, becoming dry and brittle.

You can avoid problems by bringing the dough to the desired consistency: adding water, milk or flour.

Important! Water and milk should be warm, since when cold water is added, the flour may not mix completely, forming lumps, and hot water will spoil the taste of the pancakes.

The finished dough should be thicker in consistency than kefir, but thinner than sour cream.

Problems with pan coating

This is another answer to the question “Why do pancakes stick to the pan?” Similar problems arise if the frying pan is new or, conversely, old.

When using a new frying pan that just arrived at your home from the store shelf, problems may arise. To avoid these:

• You can first do a “break-in”: fry something so that a fatty layer forms on the surface. After this, you can safely start preparing pancakes.
• You can also heat the frying pan before use. To do this, salt is poured into it, and the frying pan is heated over a fire or in the oven for an hour, stirring the salt periodically. After calcination, the salt is poured out, and the frying pan is wiped with a cloth and greased with oil, fat or lard.

Important! You need to grease not only the bottom of the pan, but also the sides, since the dough often spreads there too.

The frying pan you are using must be cleaned periodically, otherwise this may become another reason for food sticking. Here are some tips on how to clean a frying pan to prevent pancakes from sticking:

• You can use regular detergents by thoroughly washing and rinsing the pan. Then all that remains is to dry it and lubricate it with oil.
• It is not necessary to use detergents to clean the pan. It is often enough to fill the dishes with water before washing, adding a little salt or soda. The result will be even more effective than using dishwashing detergents.
• When washing dishes used for frying pancakes, it is recommended to use rags or soft sponges.

Important! Do not use iron sponges or hard brushes to clean the pan. They damage the coating of the pan, causing food to constantly burn.

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 a particular 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.