Why are pancakes torn and stick to a pan? The answer to this question is looking for almost every novice hostess. Baking beautiful and tasty pancakes is almost an art. But you can master it quickly enough. You just need to remember a few important rules for preparing this dish. We are talking about them in this article.
Having studied the information offered here, each host will understand the causes of the problems that arise when baking a national Russian dish - pancakes.
Reason # 1: few eggs
Why are pancakes torn? Maybe, during the preparation of the test, the recipe is broken? Kneading it, you must strictly follow the description. As a rule, pancakes stick and tear if there are few eggs in the test. Protein and yolk are the link of all other ingredients. Deficiency of these ingredients leads to the fact that the structure and density of the test are violated. You can save such a blank. Add 1-2 eggs to the dough. Stir the resulting mass and add a little flour to it. Mix everything thoroughly again. The dough should have a uniform consistency.
Reason # 2: not enough flour
The reason why the pancakes break when turned over may be a lack of flour in the batch. Moisture quickly leaves a very thin dough in a hot pan. There remains a very thin and porous flat cake. Turning it over is very difficult, and sometimes simply impossible. If such a nuisance happened to your dough, pour a little flour into it and mix until all the lumps have broken.
Having made the dough for pancakes, do not rush to bake it right away. Leave the preparation for half an hour to brew. During this time, the flour will release gluten, which will make the structure of the dough more dense.
Reason # 3: Fat Deficiency
Be sure to add a couple of teaspoons of vegetable oil to the dough during the batch, because the lack of fat in the dough can be the reason why pancakes break. The taste of the dish will benefit from this. And the cakes themselves will be easily rolled over and removed from the bottom of the pan.
In addition, it is recommended to grease the form itself with fat. This can be done with a piece of unsalted lard or any vegetable oil. But with the latter, the main thing is not to overdo it. Only the bottom of the pan should be greased with grease, in a thin layer. It is convenient to do this with a napkin dipped in oil or a brush.
Reason # 4: Excess Sugar or Spice
When making pancake dough, try not to overdo it with spices. Vanilla sugar, pepper, coriander and other seasonings alter its strength. As a result, thin pancakes will burn and burst. And even the most common granulated sugar in the test can cause a violation of the integrity of the flat cakes. Therefore, it must be put to a minimum. Pancakes can be given extra sweetness after cooking, anointing them with jam or honey.
Reason # 5: a bad pan
So that the process of baking an old Russian dish brings you pleasure, it is important to choose the right pan for this matter. Ideally, it should be cast iron. The walls and bottom of this shape are quite thick, which contributes to uniform baking of the dough. You can also use modern non-stick pans to prepare thin cakes . Experienced chefs recommend having separate dishes for baking this dish, that is, it should be intended only for pancakes, because those forms in which meat, fish, vegetables are fried can have small scratches and recesses. An uneven bottom can also be the reason why pancakes break when baked.
Such a modern unit as an electric creamer proved itself very well. It is advantageous in that it can bake several thin pancakes at once. The temperature regime program set according to the instructions allows the hostess not to worry about pancakes being burnt or not baked. Even a novice cook with the help of such an assistant as an electric crepe maker, will be able to cook rosy and tasty cakes.
Learning to bake pancakes properly. Tips for Beginners
The main reasons why pancakes are torn, you already learned. Next, let's talk about the rules of the baking process of this dish. If you follow all the rules described below, you will no longer have problems with cooking thin cakes.
- Knead the dough clearly according to the instructions, lay the number of products. which is indicated in the recipe.
- Knead the dough until it acquires a uniform color and a uniform consistency. To prevent lumps from forming, you must first stir the flour with a small amount of liquid (milk, water, kefir), and then add more.
- Before pouring the dough into the pan, you need to heat it and then grease it.
- Pancakes are recommended to be baked over moderate heat.
- Turn the cakes with a spatula, initially lifting the edges in a circle.
Why are pancakes torn when frying? Now this issue is no longer relevant. You know all the secrets of cooking this dish.