Why pancakes are badly removed from the pan. What to do if pancakes burn

It's hard to find someone who doesn't like pancakes. This is a unique dish, which, depending on the filling, can simultaneously play the role of a dessert, a cold appetizer 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 overshadowed: pancakes stick to the pan! What to do? There are several reasons, eliminating which baking pancakes will never cause disappointment and “fraying” of nerves.

The reasons why pancakes stick to the pan can be conditionally divided into several groups, although it is possible that they may overlap.

Reasons for sticking and what to do so that pancakes do not stick to the pan?

The frying pan used has defects in its inner coating (in other words, it is scratched or chipped). This also includes the case when there are burnt residues from the previous frying in the pan. Solution: replace the pan or clean it of old residues.
not warmed up properly, the cold surface does not allow the dough to "seize" in a timely manner. Solution: wait for the required time or purchase a frying pan with a temperature indicator.
The recipe for pancakes is not balanced, contains components that promote sticking of the dough. Solution: in this case, use only those recipes that are approved by professionals or personally verified.
At the time of baking, there is not enough grease on the surface (sunflower oil or other fatty component). Solution: It is necessary to adjust the presence of fat in the pan by lubricating its surface, or by including the required amount of oil in 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 the pancake to be picked up with a spatula.

How to choose the right pan and prepare it for work?

Today's pan manufacturers reasonably supply special models for baking pancakes, namely: pancake pans of different types and with different coatings. This is how they try to help the 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 correspond as much as possible to the existing heating device (it is better to install a special flame diffuser on a gas burner to evenly distribute heat over the entire surface);
low sides (for the convenience of turning and removing pancakes);
comfortable and heat-resistant handle (to avoid burns);
equipped with a thermal indicator at the bottom (for beginners);
various, which exclude sticking.

A lid is desirable (but not required) when certain recipes call for air restriction. At the same time, the weight of the pan practically does not matter for baking pancakes, since there is no need for long-term preservation of heat. Bottom thickness - also without explicit wishes. Although, of course, in a pan with a thick bottom, the pancake bakes more evenly. The only disadvantage of heavy pancake pans in work is an inconvenience for the hostess - the hand gets tired quickly.

If the pancakes stick to the pan because it does not meet the named parameters, it is unlikely that baking pancakes will turn into a pleasant procedure. In this case, the way out of the situation is a new frying pan, the use of which will avoid problems with the coating, or the heating rate. Before use, as with any new utensil, it should be thoroughly washed and dried.

How can the sticking problem be solved with the help of dough ingredients?

If pancakes stick and tear when turned over, consider two situations of dough preparation:

in compliance with a clear ratio of the products used;
without him.

In the first case, when the hostess clearly followed the prescription recommendations, it may be due to poor (insufficient) mixing. Then the consistency of the dough is not ensured by homogeneity, 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 break when flipped or removed. It is better to knead the dough with a blender or mixer. For these purposes, special nozzles are often included.

More often, pancakes are poorly removed, burn, stick to the pan due to an imbalance in the recipe, for example, an overestimated or underestimated liquid content, “brute force” with a sour-milk component, a low fat base, an increased amount of soda, etc.

A separate conversation about recipes that include various ingredients, for example, liver, zucchini, pumpkin pancakes. Such compositions require careful adherence to the recommendations of the recipe, since an excessive amount of vegetable or fruit juice can cause sticking even in the most functional pan.

Another tip: let the pancake dough “set” for half an hour at room temperature. Then it becomes more homogeneous and "working". If it thickens slightly, dilute with water or milk to the desired consistency.

In finished form, the dough should flow down from the ladle, evenly occupying the surface of the pan, without going over the sides. Strongly frying one of the sides is not worth it, then the pancake can dry out.

How to fry so that pancakes can be easily removed?

The technique of frying pancakes is not so complicated. Observing it, the question: “What should I do if, sticking to the pan, pancakes are torn?” - will not occur.

Several rules:

The dough has the right consistency and a competent ratio of components.
Insufficient heating of the pan is excluded, its inner coating has no defects.
The application of the dough occurs with proper lubrication of the bottom and walls of the pan with a fatty base, or it contains enough vegetable fat in its composition.

Lubricate or not a pan for pancakes and with what - you need to decide in advance. Often housewives prefer to grease the surface once before baking and do it with a piece of bacon or a special brush.

In order for the pancakes to be removed from the pan, their recipe requires the presence of vegetable (you can add an animal) oil and eggs. Dilution of the dough to the desired consistency is done with water (sometimes milk). They are more lush and spongy if you add kefir and soda to the dough. But the addition of buckwheat or rice flour and such special ingredients as cloves, cardamom, vanilla can play a negative role: pancakes will no longer be plastic and will begin to tear right after cooling.

The presence of eggs almost always guarantees their integrity, and a 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, a pancake pan is never used for other purposes. In this case, the product rarely undergoes special cleanings during the washing process and keeps the condition of its inner surface stable. If, before baking, the pan was repeatedly degreased after use, the surface should be thoroughly lubricated with sunflower (linseed) oil or lard, allowing the coating to be well saturated with fatty components. Perhaps after that 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 sticking pancakes.

The ability to competently bake pancakes at home is a profitable skill for every housewife. Neat fried dough circles, thin and openwork, or tall and spongy - they are loved by our household, friends and colleagues come to them with pleasure. And in order to learn how to carefully and safely remove them, you need to be patient and have the “right” pancake pan. A tried-and-tested recipe doesn't hurt either.

Why do pancakes stick to the pan? This question has been asked at least once in their lives by all housewives. How annoying it sometimes happens when something doesn’t work the first time, especially if it’s a simple and so familiar dish! It would seem that it is difficult to make dough and bake? But when not only the first pancake, but also the second and third come out lumpy, you begin to understand that something went wrong.

In the preparation of pancakes, as in any other business, there are subtleties and nuances, and any violation of the rules can lead to disastrous results.

Here are the most common reasons why pancakes tear and stick to the pan:

"Wrong" frying pan

Ideally, this should be an old "cast iron" with a thick bottom or a Teflon crepe maker. Any food will stick to a scratched non-stick coating. The same result will be obtained if it is a new cast iron or aluminum pan. The thing is that the oil leaves a film on these metals that cannot be washed the first time without caustic substances. From time to time, the oily coating thickens, and the baking process is simplified. It is better to have a separate pan specifically for pancakes. But if you cook them once a year for Maslenitsa, then, of course, this does not make any sense.

Read also:

Almost any frying pan can be made suitable for baking pancakes by calcining salt in it. It is necessary to pour the spice with a layer of 5 mm and a tablespoon of soda, mix and put on the included stove. When the mass acquires a beige tint, pour it out and wipe the surface with a dry cloth. Lubricate the bottom and walls with a thin layer of butter or a piece of bacon - and you can start baking.

Not enough butter in the dough

This problem is perhaps the easiest to solve: you just need to add it, mix well and start baking again. Remember that oil, like all fats, floats to the surface. Therefore, before pouring a new batch of dough to fry, you need to mix it thoroughly. The pan, even if it is non-stick, must be oiled before baking the first pancakes. Then you can already look at the situation: if nothing else sticks, then there are enough fats. If the problem persists, it is better to bake everything in butter than to throw away the dough.

The pan was poorly or unevenly heated

Everything will inevitably stick to the cold bottom. You can check if the dishes are heated well by dropping a little dough. If it sizzles and starts to cook instantly, you can start baking.

Too thin or thick batter

It, as you know, should look like liquid sour cream. Everything is simple here: you just need to add flour or milk until you get the perfect consistency.

Few eggs

For lean recipes, the problem of sticking is very relevant. Flour will improve the situation, but such pancakes are unlikely to be thin and delicate. Dough without eggs is better to brew, that is, add very hot milk or water to the flour. Boiling water will give elasticity, and nothing will stick.

Too much soda

Excess of this substance will give the pancakes friability and an unpleasant taste. This problem is perhaps the most difficult to fix. You can cook another dough - without soda - and gradually pour in the spoiled one, each time preparing a test pancake. The hostess will have to do this until she is satisfied with the result.

Milk is considered the classic basis for making pancakes. However, there are some secrets here too:

eggs should be at room temperature. Take care of this in advance - take them out of the refrigerator 3-4 hours before cooking;
choose only fresh products and high-quality flour. A dish cooked on expired ingredients will not only stick and tear, but also threaten with poisoning;
flour must be sifted - then unnecessary lumps will not appear in the dough;
milk should be warm.

Recipe for pancakes with milk that will never stick

Ingredients:

milk - 750 ml;
eggs - 3 pcs.;
granulated sugar - 2 tbsp. l.;
salt - a pinch;
soda - on the tip of a knife;
lemon juice - 1 tbsp. l.;
flour - 400 g;
sunflower oil - 3 tbsp. l.

Cooking:

Beat eggs and sugar with a mixer until they turn white, add salt.
Heat the milk in the microwave or on the stove, pour into the egg-sugar mixture.
Soda repay lemon juice and add to the products.
Sift the flour and add it to the mass in several approaches, mixing thoroughly each time, until all the lumps are broken.
Leave the mixture to stand for about an hour. During this time, the flour will swell, and you will see the actual consistency of the dough. It should be like sour cream. If it turns out thicker, add more warm milk, if liquid - flour.
Add oil before frying and mix well.

It is more difficult to work with kefir as a base: pancakes on it turn out to be loose and easily stick and tear. To prevent such a scenario, you can knead the dough in half with milk or water. Such ingredients will give it strength, and kefir will make the taste delicate and light. At the same time, both water and milk should be very hot, almost boiling water.

Recipe for lacy "non-sticky" pancakes on kefir

Ingredients:

kefir - 400 ml;
water - 200 ml;
flour - 400 g;
egg - 2 pcs.;
soda - 1/2 tsp;
sugar - 2 tbsp. l.;
salt - 1 tsp;
sunflower oil - 3 tbsp. l.

Cooking:

Combine flour, kefir, eggs, salt and sugar in a saucepan and mix with a mixer.
Pour soda into a glass of boiling water, stir quickly and pour into the dough. Mix thoroughly and leave for 10-15 minutes. at room temperature.
Pour in the oil and start frying.

Baking pancakes at home, at times, turns out to be not an easy task, baking in the hands of even experienced housewives is too capricious. For example, “why do pancakes burn” - not everyone will answer this question, however, without knowing the true causes and ways to fix the problem, you definitely won’t make delicious pastries. Read more about the secrets of cooking in the article, because it is proven recommendations that will help prevent culinary failures.

Burn in the pan: 5 main reasons

If this is the first time you are going to cook your favorite homemade pancakes in a pan or have already done it, but you did not succeed, then the first thing to do is to find out the reasons why unwanted burning occurred.

There are not so many significant reasons, but every housewife should know them.

Dough is not the right consistency

Very often, pancakes burn when the dough is too thin, but burning can also occur when the dough for pancakes is thick.

Pancakes on a thick dough not only burn, but also turn out to be quite tough.

unleavened dough

Wrong pan for baking pancakes

A baking pan must be made of a certain material. Cast iron and aluminum pans with a thick bottom are best suited for making tender, thin pancakes. For more information on how to choose the right dishes, read the following article.

Insufficiently heated frying pan. Good pancakes will not work on poorly heated dishes, they will begin to stick, burn and tear.

Badly greased frying pan

Ungreased or insufficiently oiled frying pan. A dish that is dry and poorly moistened with vegetable oil will cause the pancakes to brown too much.

To avoid burning pancakes in a pan, you need to have effective tips in your culinary arsenal that can help at any stage of cooking.

Pancakes burn: what to do and how to fix it

Having considered the possible reasons why pancakes burn, it's time to move on to ways to fix this problem.

If you do not know what to do so that the pancakes do not burn, then here are some simple recommendations for you, which can be considered an instruction for action for any housewife.

Adjusting the consistency of the dough

We start the dough for pancakes of the desired consistency (approximately like a good thick home-made sour cream). If you didn’t succeed in making the dough correctly, don’t be discouraged, try to correct it a little.

In batter - add flour (quantity is determined depending on the consistency of the resulting mass).
In thick - a little liquid (it all depends on what you cook pancakes on: milk, water, whey, etc.).

vegetable oil in dough

Add odorless vegetable oil to the dough. Determine the amount of oil according to the cooking recipe used, but do not overdo it.

When adding butter to the dough, do not forget to mix it.

Do the same in the process of frying pancakes: periodically, until you use up all the dough, stir it so that the oil accumulated on the surface is evenly distributed throughout the dough mass.

The heat of the pan

We bake pancakes at home only in a well-heated, oiled pan. Read more about the temperature of frying pancakes in the following article.

Heat the pan until the first “smoke”, only after that grease it with oil and start baking pancakes.
Do not pour oil into the pan, do not let the pastries float in it.
It is enough to grease the bottom and sides of the heated dish so that the pancakes can bake well and brown.

Don't cook pancakes in a brand new pan, bake them on a "dry" bottom with no oil at all, and don't use Chinese-made pans. Only aluminum and cast iron, in extreme cases, enameled or non-stick coated.

Melt a piece of lard in a frying pan. If you use this particular method, then you no longer need to grease the pan with oil before each new portion of the dough. In this case, lard will serve as a non-stick effect, and lubricate the bottom after each pancake.
Rub the bottom of the pan with half an onion, then ignite the bowl, then grease with fat / vegetable oil.
Fry the salt in a pan. This method is very effective in combating the burning of homemade pancakes.

As you can see, there are not so many reasons why pancakes burn, so every housewife can fix the problem. A little experience and practical advice at hand - and your pastries will always turn out to be a feast for the eyes.

Enjoy your meal!

It seems that there is nothing easier than making pancakes. But, every housewife knows that baking thin and translucent pancakes is a whole art. Sometimes, it happens that the dough is made according to the best recipe, but pancakes still stick to the pan.

If you know what to add so that pancakes do not stick, then the folk wisdom that the first pancake always turns out lumpy will no longer be relevant to you. In order to avoid trouble when making pancakes, it is important to know certain secrets.

What to add? Vegetable oil!

Vegetable oil added to the dough will help not only that the products will not stick to the pan. Oil will make the taste of pancakes more saturated and reliably protect from burning. Oil must be added to the dough just before the start of cooking, and then mix everything well. If there is a lot of dough, then during the frying process it must be stirred, because the oil accumulates on the surface over time. Knowing, add it to the dough.

If the batter is cooked correctly but the pancakes still stick to the pan, it may just be the wrong pan. Each housewife for cooking this dish should have a separate frying pan, in which nothing else can be cooked. The metal from which this pan will be made is also important. However, this is not true for pans made of cast iron and aluminum. The fact is that during the frying process, a hard fatty film is formed on these coatings, which protects the pancakes from sticking.

Even if you wash a cast iron or aluminum pan after making pancakes, the film will still not be washed off at once. Therefore, you should not worry about the next batch of pancakes.

It is important not only to know what to add to pancakes so that they do not stick, but also to cook them in a well-heated pan. Before cooking the first pancake, the pan with oil must be very well warmed up, until a slight haze appears.

What to add so that the pancakes do not stick? Vegetable oil, but why can the dough stick even with this ingredient? Perhaps it turned out to be too rare. If it is too thick, then the pancakes will not stick, but they will look more like buns.

The quality of pancakes will also be badly affected by the fact if there is a lot of soda in it. Soda makes pancakes loose, but if you overdo it a little, the products will break.

Another important culinary secret that must be observed so that the pancakes do not stick. It is necessary not to pour oil into the pan, but to lubricate it. You can take half a potato and dip it in vegetable oil, and then grease the pan. This will help ensure that the oil is evenly distributed over the entire surface.

Sometimes lard is used instead of butter. This is an effective and proven method. Lubrication with lard, all other things being equal, will help the pancakes not stick to the surface. The lard will also help determine if the pan is hot enough to start cooking pancakes. If the fat melts on contact with the surface, then the pan is ready and you can start frying pancakes.

Don't use a new pan!

Even if all the necessary manipulations have been carried out with the new frying pan, including steaming and piercing, it still will not cope with the frying of pancakes and will not save them from sticking. It is best for a hassle-free and fast process, on the contrary, to use the oldest pan.

As you can see from these tips, it is equally important what to add so that the pancakes do not stick, as well as which pan to use. Every hostess has her own

Consistency

Sometimes pancakes tear and stick due to the wrong dough consistency. It may turn out to be too liquid or, conversely, thick. An easy way to dilute a thick dough is to add to it the liquid on which it was kneaded: water, milk, kefir, etc. And if the dough turned out to be too liquid, then try adding a little flour. All ingredients in the dough should be at room temperature, and in order for its components to mix well, the dough must be allowed to stand for 15-20 minutes.

Milk

If pancakes are baked with milk alone (or kefir), they often burn. In this case, you can add water to the dough. Dilute milk by a third or half with water.

Sugar

Sometimes pancakes don't turn out because of the large amount of sugar. From below the pancake is already starting to burn, and the top does not have time to bake. And, when you have to turn such a pancake, it naturally breaks. So do not try to make pancakes sweeter, but try to follow the recipe.

Pan

So that pancakes do not stick to the pan and do not tear, experienced housewives recommend having a separate pan just for pancakes. It is desirable that it be cast iron, but a good non-stick pan will also work. You need to wash such a pan only with water, without using dishwashing detergents and, moreover, a dishwasher.

Temperature

The first pancake often turns out “lumpy” due to the fact that the pan has not warmed up enough. Therefore, it is necessary to warm it up in advance and strongly, and then add oil and reduce the heat to medium.

Oil

The most common reason why pancakes stick to the pan and tear is the wrong amount of oil. It should not be too much, this can cause pancakes to burn, but it should not be too little, otherwise the pancakes will tear and stick to the pan.

First, add 2-3 tablespoons of butter to the dough.
Be sure to grease the pan after the 2nd or 3rd pancake, and if the pan is new, then after each.
Don't forget to grease the sides of the pan, not just the bottom.
For lubrication, there are now special brushes or spatulas, but our mothers and grandmothers used improvised means. They pricked a half of an onion or potato on a fork and with their help evenly distributed the oil in the pan.
Instead of vegetable oil, experienced chefs recommend using a piece of lard.
If there is too much oil in the pan, it must be removed. To do this, take a small spatula, wrap it with a napkin and secure with an elastic band.

shoulder blades

There are housewives who turn the pancakes over with their hands, saying that this is the only way the pancakes do not tear when turned over. The method is really convenient if you are not afraid to get burned. Using a spatula, you can separate the edges of the pancake, and then quickly turn it over with your hands. And so that it is not too hot, you can work in culinary gloves. If such an extreme option is not for you, use a wide spatula with a long handle.