Why do pancakes stick to the frying pan and tear when turned over: reasons, what to do to prevent pancakes from sticking to the frying pan? How to fry pancakes without sticking to the pan: tips. Pancakes, not sticking

Pancakes

Why pancakes tear and how to fix it

Pancakes

Pancakes have been one of the favorite dishes in Rus' since the times of the ancient Slavs. But the attitude of modern housewives to this dish is very ambiguous. Some are sure that baking golden brown circles is a simple and enjoyable task. Others wonder why pancakes tear when baking and do not like the process of preparing the dish. However, every housewife can learn how to cook pancakes that are perfect in all respects. It is important to understand and realize the reason in time.

It's all in the pan

Pancakes stick to the pan and tear - this is familiar to every housewife. But the problem is completely solvable. Usually, when making pancakes, you can’t take the first frying pan you come across. Cast iron is best suited, for the simple reason that its walls and bottom are thick, and thanks to this the dough is baked evenly. Alternatively, you can use any non-stick frying pan.

In general, on the advice of experienced chefs, ideally you should stock up on separate utensils for pancakes. Why? The fact is that various scratches appear on the bottom of pans in which vegetables or meat are usually fried. And if the surface is uneven, then the pancakes may simply tear. A good solution would be a frying pan that has low sides and heats up quickly.

Ceramic frying pans or those with peeling coatings are not suitable for baking pancakes. The fact is that you need to pour too much oil on them, which will make the pancakes greasy.

It’s also a good idea to buy an electric pancake maker that even a beginner can handle. It is good because not one, but several pancakes are baked in it. It’s also convenient to regulate the temperature, so you don’t have to worry about the pancakes unexpectedly burning or not baking properly.

Why pancakes tear when turned over: reasons

Why do pancakes tear when flipped? Most often this is due to 2 factors: the wrong choice of frying pan and errors in the ratio of dough components.

Choosing a frying pan for cooking

Correctly selected utensils have a direct impact on the strength of pancakes. It is best to choose a special pancake frying pan. It has low sides, heats up easily and then cools down. If such a frying pan is not available, it is permissible to use cast iron or thick-bottomed dishes.

To prevent the products from tearing during the baking process, before pouring in the dough, grease the pan with lard placed on a fork. You can also apply the oil with a pastry brush, spreading it across the bottom of the pan. There is no need to simply add oil to the pan - the dough may not adhere to the bottom and may accumulate at one edge. The oil begins to bubble, the batter becomes runny, and as a result the pancakes fail.

Before pouring in the first batch, the pan should be heated to a slightly noticeable smoke and removed from the heat for a few seconds. And only after these manipulations can you pour the dough.

By the way, if the pancake mixture sticks to the surface and breaks, it is not enough to simply remove the remaining dough and wipe the surface. Wash it thoroughly, heat it and grease it again with oil.

Inappropriate ratio of ingredients

The taste of pancakes, as well as their strength, depend on the composition of the ingredients. The dough can be mixed with milk, kefir, mineral water or another base. Pancakes can be prepared with the addition of soda, yeast, or brewed with boiling water.

Poorly matched dough ingredients can lead to an unfortunate situation in the form of torn products.

The main mistakes housewives make are as follows:

Amount of flour. Flour is an essential component of pancake dough. Too much flour can thicken the dough, slowing down its spreading. The finished pancake is more likely to be heavy and may not be baked. If it is easy to remove from the frying pan, then during folding there is a high chance of tearing the product. The lack of flour is no less insidious - it will not allow the dough to set during baking, and it will remain liquid, making the pancakes almost impossible to turn over or remove.
Eggs. It is generally accepted that the cause of tearing pancakes is a lack of eggs. However, this is not entirely true - in a number of recipes the quantity is 2 pieces, and other recipes do not include adding eggs to the dough at all. In this case, the pancakes are removed perfectly. The secret is the correct ratio of flour and eggs.
Sugar. In some cases, pancakes may tear due to too much sugar in the dough. The bottom side is thus fried, but the top remains damp. It is very difficult to completely turn the pancake over. However, not adding sugar at all is also not an option - without it, the pancakes will turn out colorless. 1-2 tbsp. l. There will be enough sand to provide the product with color and strength.
Oil. To make the products easy to remove, vegetable oil is added to the dough. Some housewives are sure that a large volume of oil provides pancakes with strength, and therefore add it from the heart. The effect is unexpected - the oil boils, and the dough bubbles, its structure is disrupted and the pancakes stick to the pan and tear. The optimal amount of butter in the dough is considered to be 40-50 g.

Not enough flour

Sometimes pancakes tear when turned over because not enough flour was added. As a result, the dough turns out to be too liquid, and in a hot frying pan the moisture disappears very quickly. What do we get? Essentially a thin and porous cake that you can’t really turn over. Sometimes it can simply stick to the pan and it will be difficult to pick it out even with a vetch.

How to save the situation in this case? It is necessary to add a little more flour to the dough and mix so that all the lumps are softened.

The frying pan must be special

The first thing my mother-in-law pointed out to me was that the frying pan in which I tried to fry whole pancakes was universal - I cooked everything possible on it. As it turned out, this is wrong: in every house there should be a separate frying pan for pancakes - nothing else can be cooked on it.

One of the reasons for my pancakes torn was the presence of scratches on the surface of the pan; they were the ones that did not allow me to make perfect products.

My mother-in-law said that when preparing pancakes, you should use dishes with a thick bottom and low sides. In general, I listened to her and decided to go to the store to buy a new frying pan, because mine, as it turned out, was no good!

Lack of eggs

It seems like the recipe was followed correctly, but the pancakes are torn, and how can I fix this? In this case, there is no need to skimp on eggs. Why? It is a well-known fact that the contents of the eggs hold the entire texture of the dough together, and if there is not enough white or yolk, the dough will become loose.

Experienced housewives do this:

Add one to two eggs to the dough.
Then the resulting mass is mixed.
Sprinkle in a little flour.
Mix again.

This way the dough should become dense and homogeneous. Now you can bake.

My pancake dough with filling

I take one liter of milk. I make pancakes only from store-bought milk, which has a low fat content. I don’t know why, otherwise I can’t make pancakes. So, a liter of milk needs to be warmed up a little so that it is at room temperature.

I add three egg yolks to the milk.

Then add a little salt to the dough (about 1 level teaspoon of salt) and sweeten it. Pancakes can be sweetened to taste, but I like pancakes that are not too sweet, especially if they have savory fillings. Therefore, 1.5 - 2 tablespoons of table sugar is quite enough.

Next I add vegetable oil, about three tablespoons. And a teaspoon of baking soda.

I whisk everything again.

Now it's the turn of the flour. I add flour. A little more than you need, it’s easier to get rid of lumps.

Next, pour in a glass of hot milk in a thin stream. And you need to stir quickly. Otherwise the dough may cook.

All that remains is to add three beaten egg whites to the dough.

Why do pancakes tear when there is a deficiency of fat?

To prevent the pancakes from tearing, you need to add two small spoons of sunflower oil to the dough. For what? Sometimes the reason that pancakes tear can be a lack of fat. In addition, the dish itself will become even tastier. You can turn such cakes over without difficulty.

The bottom of the frying pan is also greased with a piece of lard; it is best to choose unsalted lard for this. If there is no lard, then you can use vegetable oil. The main thing is not to pour too much, but it is best to use a napkin or brush soaked in oil.

Choosing a frying pan

Marketing ploys work like a charm, so manufacturers guarantee success if you purchase a special pancake maker designed exclusively for making pancakes. In fact, there are only two metals that prevent dough from sticking and burning. These include good old cast iron and aluminum. Therefore, any frying pan made of aluminum or cast iron will perfectly cope with the task assigned to it.

The whole secret is that after several cooking times a thin film of fat forms on the surface of the product, thanks to which the pancakes do not tear when frying. The same film prevents the formation of rust on the pan, thereby protecting it and extending the service life of this cookware.

Despite

Although after cooking you still wash the product, after one cleaning the fat film will not be completely washed off, so the next time the dough will not stick and tear when turned over. This explains all the incidents and failures of cooking a dish in a new frying pan.

It’s just that the product has not yet had time to “get used to”, and that’s why you don’t get pancakes, even though the dough is prepared correctly and all the ingredients are added in the right quantities.

Pancakes tear due to too much spices and sugar

Sometimes pancakes burn and tear not because something is missing, but on the contrary, they simply put in a lot of sugar or spices. It is known that pepper, coriander, vanilla sugar, and other seasonings can change the strength of the dough.

The same applies to simple granulated sugar, which also causes damage to the integrity of pancakes. In this case, you need to add exactly as much sugar as required. Typically, one glass of water or milk requires four large spoons of granulated sugar. To make the pancakes sweet, it is best to coat the finished product with honey or jam.

An abundance of sugar and soda is not good

If there is a large amount of soda or sugar in the pancake batter (or worse, both), then this is not good - the pancakes will definitely tear.

The thing is that the presence of a large amount of sugar in the dough leads to the fact that the products begin to quickly fry on one side, while the other continues to remain raw. As a result, when you try to turn the pancake over, it begins to tear.

Violation of the integrity of the product also occurs if there is an excess of soda in the dough, but in this case the cause is excessive looseness of the dough.

What can I do to prevent pancakes from tearing?

Of course, not everyone succeeds in preparing pancakes in such a way that they do not turn into a burnt sieve the first time. However, you must try to ensure that everything works out properly. To do this, you need to follow some simple tips:

First you need to prepare the most suitable frying pan.
The dough must be kneaded so that no lumps form. The consistency will become homogeneous if the flour is mixed with just a portion of kefir or milk. The rest of the ingredients are added at the time of stirring. This way the pancakes will not burst when frying.
The frying pan should be hot. It is greased with oil, and only then filled with dough.
It is necessary to grease the frying pan with oil or lard before each pancake.
Often the frying pan may be Teflon. In this type of pancakes, of course, they will tear if you turn them over. How then? In this case, boiling water is added to the dough before baking. You shouldn't overdo it, a small amount is enough.
Also, pancakes don’t turn over well and tear over high heat. As soon as the pan gets hot, it is best to reduce the heat so as not to ruin the dish.

The dough needs to sit for some time. This is done so that it becomes elastic.
Do not beat several eggs into the dough, otherwise there will be too much, and the pancakes will turn out to be tough. It's best to add one egg first and try. If this is not enough, then you can add a second one.
If the dough circles do not turn out, then wash the frying pan and heat it again.
Pancakes are torn using kefir, what should I do? In this case, move a wooden spatula around the pancake. You just need to do this carefully, without crushing the cake. And after that the pancake turns over.

Why do pancakes stick to the pan? What are they missing?

It often happens that even the most experienced housewives fail in making pancakes. Smooth and beautiful ones turn into lumps, burn, stick and tear. Why does this happen? There are many reasons that lead to this. It could be the dough is of the wrong consistency, the dishes are wrong, or the process itself is wrong. Therefore, in order for the pancakes to be smooth and tasty, it is necessary to get rid of the factors influencing the process.

Pan. As I already wrote above, the wrong dishes can ruin everything. For pancakes, try to use cast iron or aluminum. It’s just that during frying, a barely noticeable film of fat forms on these, which prevents the products from sticking to the surface.
Warming up Pancakes can even stick to an aluminum or cast iron frying pan. But only if you washed it with detergents and a brush. In this case, the protective layer from the surface simply disappeared. To restore it, heat the pan until red hot so that a slight smoke appears.
Dough. Even on a properly heated frying pan you can end up with bad pancakes. It's all because of the prepared dough. More often it is thin products that stick, not thick pancakes. This is due to the liquid base. To fix this, add 2 tablespoons of flour. Eggs can also help. If you only used one per liter of liquid, then add one more and see what happens. But if even now the pancakes stick, then add vegetable oil (1 - 2 tablespoons).
Fat. To avoid sticking, it is better to grease the bottom of the pan with vegetable oil. To do this, place dry dishes on high heat, brush the surface with a brush and heat until red. When there is a slight smoke, you can begin the process. You can also use lard. It will tell you that it’s time to bake when it sizzles and burns when lubricated. But it is better not to use cooking oil, butter and margarine. They contain water. When boiling over, the pancakes will burn and stick.

New frying pan. If you recently purchased it and have never used it, then our products will also stick to it. First, cook something in it, and only then use it for pancakes. Or prepare her for the process properly. Place over high heat and add salt. Let it warm up properly for a few minutes. Then wash and start the process. But grandma's old frying pans are best for this!

As you can see, there are many reasons that cause pancakes to stick to the pan. If you remove all of them, the dessert will turn out not only very beautiful and smelling delicious, but also very tasty. But the most interesting thing is that even the first pancake, which, as they say, is always lumpy, will turn out smooth and easily come away from the pan. Before serving, grease them with butter or stuff them and treat them to your family and friends. And I say goodbye to you, see you soon!

The right dough

If the pancakes tear when frying, this indicates that somewhere you made a mistake, and the recipe for the dish was not followed according to all the rules.

In recipe photos we often see thin, lacy pancakes with a beautiful smooth surface, but we are not always able to get the same ones at home. It would seem that everything was done according to the described cooking recipe, but the baking did not work out; We’ll try to understand why pancakes made with kefir tear in our article. In fact, the secrets to successfully preparing homemade pancakes are simple and they lie in the most ordinary culinary actions.

Many people find that kefir-based pancakes stick to the pan and begin to tear when you turn them from one side to the other. Not every housewife can understand the reason for this phenomenon.

Therefore, before we figure out what to do if the pancakes break, let’s consider the factors that can lead to this:

Lack of eggs or flour, and sometimes both together.
Excess of vegetable oil and sugar in the dough.
Violation of the dough kneading sequence.
The pan is not hot enough for baking pancakes.

The above are 4 main factors that can lead to your favorite kefir pancakes breaking. And now more about what to do if pancakes made with kefir fall apart.

If the dough kneading technology is broken, then your baking is simply doomed to failure.

To prevent this from happening, stick to the classic recipe for making pancakes with kefir:

divide chicken eggs into whites and yolks;
grind the yolks with sugar, beat the whites with salt with a mixer;
pour the mixed egg mass into kefir;
add flour to the egg-milk mixture. Remember - you must sift the flour, so it will gain oxygen and the baked goods will be more airy;
after that, add quicklime soda to the kefir (in the case of kefir, it is not necessary to quench the soda), a little vegetable oil;
Let the dough sit for 15 minutes so that gluten has time to appear in it. This will provide almost a 100% guarantee that the pancakes will not tear during the baking process.

Correct proportions of ingredients

To prepare your favorite pancakes with kefir, try to use recipes tested by other housewives. It is important that the proportions of ingredients in the recipe are correct, because a lack or excess of certain products can lead to the rupture of home-baked pancakes.

For example, if the dough does not have enough flour or eggs, then it will not be sufficiently viscous and sticky, which means that the pancakes will fall apart when frying in a frying pan. To avoid this, add the missing amount of these products to the dough, mix everything well, and start baking.

The same goes for an excess of some ingredients in pancake batter, such as sugar and vegetable oil.