Thin and golden pancakes symbolize the sun. No wonder they are the main treat in Shrovetide. Although, on any other day, it is also difficult to refuse them. But it happens that pancakes do not work. They are torn, not baked or burnt. Why it happens?
Why are pancakes torn
The most common problem that housewives face is pancakes torn. They cannot be flipped to the other side. 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 reason! Most often, inelastic dough is obtained in which there are few eggs. You can beat one or two into a bowl, shake with a fork, pour into a dough, if necessary add a couple of tablespoons of flour, or even better starch. At least three eggs are used per liter of liquid. If they are small, then you need to increase the number.
What other problems may be:
- Little flour. Batter allows you to get very thin and beautiful pancakes, but here it is important not to overdo it. If there is little flour, then this is no longer dough. So, we add a couple of spoons, beat, try again.
- Bad pan. If the dough sticks at least a little and grabs the surface, the pancake is difficult to turn over, it just breaks. You can lubricate the pan every time, but it’s better to change it.
- Soon turned upside down. Damn sure to tear if it is not ready. Turn over only when holes appear on top of the test, it dries slightly.
- Lots of oil. It is added to the dough, so as not to often grease the pan. Oil also improves the taste. But in large quantities, it reduces the elasticity of pancakes.
- A lot of baking powder. Soda or baking powder is introduced into pancakes for looseness and tenderness, the appearance of holes. It is also important not to overdo it. In large quantities, they make pancakes weak, the cakes cannot be turned over or removed from the pan.
Most often, the problem is in the proportion of liquid, eggs, flour. You need to find and choose the most suitable option, work out the consistency of the test.
By the way, pancakes can tear if you pour the dough into an oil pan. You need to rub the surface with a small drop of fat, not more.
Why aren't pancakes baked?
Sometimes pancakes are perfectly removed from the pan, quickly browned and even beautiful in appearance, but inside are thick and sticky, they do not bake at all. Very often, this problem occurs when mixing dough with sour milk or kefir. It is necessary to add soda or a cultivator to it. If this is not done, the pancake remains viscous inside. Soda also adds friability, because of it, small holes are formed, pancakes are perfectly prepared not only outside.
Other reasons why pancakes are not baked:
- Batter. If there is little flour, then the pancake will still brown on the outside, since the moisture evaporates, but it will not cook inside.
- Cold foods. Pancake dough should be kneaded from room temperature products or let it brew after kneading.
- Thin pan. The best pancakes are obtained in a cast-iron frying pan, which evenly distributes heat and holds it well. Modern materials deal with this worse.
If there is no problem with the pan, then just add a little flour, you can throw a pinch of baking powder. Then beat all this well, leave for half an hour.
Stir again, start frying.
Why do pancakes burn
Pancakes are always fried on a good fire, but you do not need to overheat the dishes. Especially if two or three pans are used at the same time. The dough should not brown immediately as soon as it gets on a heated surface. It must be distributed and left for a few seconds. If the pancake instantly sets, then reduce the fire.
Main reasons:
- A lot of sugar in the dough. Without sand, pancakes are gray and gnarled, but it is important not to overdo it. Otherwise, thin cakes instantly brown, begin to burn.
- Bad pan. If it is made of thin material, then the pancake quickly sets, a beautiful crust appears on it, but inside it remains a raw and sticky dough.
What to do? Change the pan. If the matter is in a large amount of sugar, then it can be diluted. Knead another portion of the dough, but completely without granulated sugar, combine. Or do half the serving, look at the situation.
Why are pancakes hard
- Thick batter. Flour clogs the mass, pancakes become tougher, take a long time to cook, poorly soaked in butter. They are difficult to collapse, cracks and tears appear.
- A lot of eggs. It’s difficult to make the dough without them, but it’s important not to overdo it. If there are a lot of eggs, then the pancakes will be easily removed from the pan, curled up, but they will turn out to be tough and “rubber” in taste.
- Low temperature. Dry and hard pancakes are obtained if the dough is poured onto a poorly heated pan or simply cooked at a low temperature. Damn begin to dry out, crumble.
Why pancakes are tasteless
Pancakes are smooth, beautiful, ruddy, they were perfectly removed from the pan, but still tasted bad. Unfortunately, this happens. Bad taste can also have several reasons.
Why pancakes are not tasty:
- Have you forgotten the salt? Any fresh food is tasteless, even for sweet dishes the dough needs to be salted.
- Bitter milk. Very often, acidified and spoiled dairy products are sent to pancakes. This can be done, but within reason, completely stagnant fluids are not suitable. In addition, modern milk and kefir with antibiotics, when heated or spoiled, begin to bitter.
- What kind of oil? It is advisable to add melted butter or refined vegetable oil to the pancake dough. Flavored or non-refined fats can ruin the taste of the food.
If you look at all of the above, then often the problem is in the pan. The result depends on it no less than on the pancake recipe itself. It is necessary to purchase a special vessel or to properly prepare the one that is available in the house: calcine with salt, grate with a dry cloth, warm up before adding the dough. It is believed that for cooking pancakes in the house there should be one pan on which no other food is cooked.
