Thin and golden pancakes symbolize the sun.
No wonder they are the main treat at Shrovetide. Although, in
any other day they are also difficult to refuse. But it happens that
pancakes do not work. They are torn, not baked or burned.
Why it happens?
Why pancakes are torn
The most common problem faced by the hostess – pancakes
torn. They can not be turned to the other side. Lump
it turns out not only the first pancake, but also the second, third and all
subsequent copies. What to do in this case? Need to
determine the cause! Most often inelastic dough is obtained,
which has few eggs. You can break one or two in a bowl, shake
fork, pour into the dough, if necessary, pour a couple of spoons
flour, and even better starch. Per liter of liquid is at least three
eggs If they are small, then you need to increase
What else could be the problem:
- Little flour. The batter allows you to get
very thin and beautiful pancakes, but here it is important not to overdo it.
If the flour is small, then it is no longer a dough. So, we fill a couple of spoons,
beat, try again.
- Bad pan. If the dough is a little
sticks and clings to the surface, it’s hard to turn the pancake,
he just breaks. You can grease the pan every time, but better
- Early turned upside down. Damn sure to break
if he is not ready yet. It is only necessary to turn over when
holes will appear on top of the dough; it will dry out slightly.
- Lots of butter. It is added to the dough so as not to
grease often the pan. Also, the oil improves the taste. But in large
quantity, it reduces the elasticity of pancakes.
- A lot of baking powder. Soda or baking powder
injected into pancakes for looseness and tenderness, the appearance of holes. Here
it is also important not to overdo it. In large quantities they make pancakes
weak, tortillas cannot be turned over or removed from
Most often the problem is in the proportion of liquid, eggs, flour.
Need to найти и выбрать наиболее подходящий вариант, отработать
the consistency of the dough.
By the way, pancakes can break if you pour the dough on
oil pan. The surface needs to be rubbed with a small drop
Fat, not more.
Why do not pancakes baked
Sometimes pancakes are perfectly removed from the pan, quickly
Brown and even beautiful in appearance, but inside are thick and sticky,
not baked at all. Very often, this problem occurs when
knead the dough in sour milk or kefir. It must necessarily
add soda or ripper. If you do not, damn it remains
viscous inside. Soda also adds friability, because of it are formed
small holes, pancakes are perfectly prepared not only outside.
Other reasons why pancakes are not baked:
- Batter. If there is little flour, then damn it all
it is still reddened outside as the moisture evaporates, but inside is not
- Cold foods. Dough for pancakes need
knead from room temperature products or give it to them after
- Thin pan. The best pancakes are obtained on
cast iron skillet that evenly distributes heat and well
holds it. Modern materials deal with this worse.
If there is no problem with the griddle, then simply add
a little flour, you can throw a pinch of baking powder. Then all this
beat well, leave for half an hour.
Re-stir, begin to fry.
Why do pancakes burn?
Pancakes are always fried on a good fire, but they also do not overheat the dishes.
need to. Especially if two or three are used at the same time.
frying pans. The dough should not be brown as soon as
gets on the heated surface. It must be distributed and left.
for a few seconds. If the pancake instantly seizes, then
should reduce the fire.
- A lot of sugar in the dough. No sand pancakes are gray and
Clever, but it is important not to overdo it. Otherwise thin cakes
Redden instantly, start to burn.
- Bad pan. If she from thin
material, the pancake quickly grabs, a beautiful
crust, but inside remains a raw and sticky dough.
What to do? Change the pan. If it’s a big deal
sugar, it can be diluted. Knead another batch of dough,
but completely without sugar, we connect. Or do half
portions, we look at the situation.
Why are pancakes hard
- Thick dough. Flour slaughters a lot of pancakes
they become tougher, they prepare for a long time, they are poorly saturated with oil. Their
difficult to roll, there are cracks and tears.
- Много eggs Without them, the dough is difficult to make, but
with them it is important not to overdo it. If there are many eggs, then the pancakes will be
easy to remove from the pan, roll up, but get tough
and “rubber” to taste.
- Little temperature. Dry and hard pancakes
are obtained if the dough is poured into a poorly heated pan or
just cook at a low temperature. Damn begin to dry out,
Why pancakes are not tasty
Pancakes are even, beautiful, rosy, they starred beautifully
pans, but still turned out tasteless. Unfortunately, and such
it happens. A bad taste can also have several causes.
Why pancakes are not tasty:
- Salt is not forgotten? Any fresh food is tasteless,
even for sweet dishes the dough needs to be salted.
- Bitter milk. Very often in pancakes send
acidified and spoiled dairy products. This can be done, but in
within reasonable limits, completely stagnant fluids are no good. To that
same modern milk and kefir with antibiotics when heated or spoiled
begin to taste bitter.
- What kind of oil? In the dough for pancakes preferably
add melted creamy or refined vegetable
butter. Flavored or non-refined fats may
spoil the taste of food.
If you look at all of the above, then often
problem in the pan. The result depends on it not less than
the recipe for pancakes. It is worth buying a special pot or
properly prepare the one that is in the house: calcined with
salt, rub with a dry cloth, warm before adding the dough.
It is believed that for cooking pancakes in the house should be one
pan, on which other food is not cooked.