I would like to suggest an unusual way of making pancakes - in the oven. He can make Shrovetide Shrovetide even for those who, for some reason, cannot afford to eat fried and fatty foods. And so it happened in the case of my grandmother - neither one nor the other she can not because of a special diet. And you want pancakes! We show a little savvy and figure out how to make an unwanted product harmless. This is how pancakes baked in the oven are obtained. They taste slightly different from pancakes fried in a pan, but such pancakes are better than none at all.

For pancakes, take four chicken eggs and beat them a little.

Add one tablespoon of granulated sugar to them.

We also add one teaspoon of salt.

Now add one full glass of flour and stir it so that there are no lumps.

Pour one glass of milk into the dough and knead into a homogeneous dough, similar in consistency to fermented baked milk.

We turn on the oven and heat it to a temperature of two hundred degrees. Together with the oven, the dishes in which the pancakes will be baked are also heated. It is desirable that these dishes have a good non-stick coating, because we will not use oils for baking. Pour a quarter of the dough into a preheated form and send it to the oven for fifteen to twenty minutes. The exact cooking time depends on the oven itself: sometimes after fifteen minutes the pancake is sufficiently browned, and sometimes this time is not enough for it.

When baking, the pancake can start to swell funny. There is nothing wrong with that - it will settle after baking. When the pancake is browned on top, take it out of the oven, put it on a dish, and cover the dish with cling film or place it in a plastic bag so that the hot pancake becomes soft and does not harden. Immediately proceed to baking the next pancake.

The cooled pancake will be quite plastic, therefore, it will be possible to wrap some filling in it, for example, cottage cheese with jam.

The pancake roll folds well and does not unwind.

Enjoy your meal!

* The specified amount of ingredients will make four large pancakes. Pouring less dough into the pan will result in at least six pancakes, thinner and shorter cooking times by five minutes.

Time for preparing: PT01H20M 1 h. 20 min.

We ate pancakes on Shrovetide from morning to evening, alternating with other dishes. Butter yeast pancakes were very popular during this period. They were very often sold from stalls at every corner, and in taverns and eateries they were served along with sour cream, mushrooms, caviar, herring, sprat, whipped cream, jam, honey. They washed them down with such pancakes with tea, sbitn, hot milk. In famous restaurants in large cities, along with the menu, specially printed congratulations on Maslenitsa, which were often written in verse and decorated with bright drawings, were placed on the tables. They also talked about pancakes.

1. Why is the first pancake lumpy?

Today this proverb is interpreted in the sense that the first experience is most often unsuccessful. Say, the first pancake fails because of a poorly heated frying pan. True, why our ancestors were so careless, and instead of heating the pan, they composed proverbs - no one explains. In fact, the meaning of the proverb must be sought elsewhere. Our ancestors believed that the souls of the dead would return to the earth on Pancake Week. Therefore, the first pancake was intended for them: "At Shrovetide, the first pancake is for peace." Sometimes the first pancake was given to the beggars so that they remembered all the dead. It was believed that the "souls" themselves take an active part in the baking of the first pancake, in fact, because of which sometimes it turned out to be "lumpy".

2. Why is the pancake round and flat?

Seems like a strange question. It seems that everything is clear. But it's not that simple. Probably everyone knows that a pancake is a ritual dish that was customary to eat at certain times of the year, when, it was believed, the souls of the dead came to earth. That is, in fact, it was believed that a pancake is bread, but which connects two dimensions - the real world and the afterlife. The ancestors were sure that the "souls of the dead" lose the ability to have a three-dimensional vision and see everything flatly. Therefore, the pancake was baked round and flat.

E. Shtyrov Maslenitsa

3. How did the word "pancake" come about?

There is no definite answer - scientists are still arguing hotly. The most widespread version - "pancake" comes from the ancient Russian "mlin" (from the verb "grind"). True, it is not clear why over time the sound "m" mutated into the sound "b" in this word. And, for example, in the word "mill", which also comes from "grind" this did not happen - we do not say "mill"! We prefer the version of some linguists who associate “pancake” with a distorted “reality”: they say, “souls” who have come to pancakes see everything from a distorted perspective, therefore, “reality” (reality) is perceived by them as “pancake” (reality with a light refraction). By the way, there is another curious version that the word "damn" is related to one obscene word. Initially, the same word meant "lie", "deception", "delusion". And since the pancake was a kind of imitation of bread for the "souls of ancestors" with a "flat" perception of our reality, then kinship with the vulgar word is not excluded.

4. Why were pancakes not allowed on normal days?

Now this is considered some kind of heresy. But our ancestors were very pedantic about this. We ate pancakes only at the permitted time, when the “souls of grandfathers and great-grandfathers” came to visit our reality. It would not have occurred to anyone to devour pancakes at the usual, unreasonable time - one could go to great-grandfathers forever. It was believed that only sorcerers, for the sake of communication with the "dead", can dare to violate this prohibition.

5.What celestial body is the pancake associated with?

Today most scientists for some reason are sure that "pancake" symbolizes the Sun. Mainly because of the round shape. However, in some Russian apocrypha, you can also read a reference to the moon. This looks more logical, since it was believed that the "souls of the ancestors" poorly perceive sunlight and are under the auspices of the lunar element.

6. Why does the pancake taste like this?

I mean, slightly sour. This is due to the belief that the "dead" prefer everything sour. And, say, salt in general can scare away and insult the “soul of an ancestor” evil. That is why pancakes with caviar are a "lordly" innovation and have nothing to do with the old tradition.

With a wide buttercup. Pre-revolutionary postcard. (previously 1917)

7. Why should the pancake be rolled into a tube?

Because it is convenient, of course. The filling may fall apart. But the point here is different: according to a number of historians-folklorists, we began to roll a pancake into a tube relatively recently - 200 years ago. Before that, the pancake was rolled up mostly in an "envelope" - moreover, in the most intricate forms. Then the so-called "pie" trend ruled - but this was also an innovation. Because even earlier, pancakes were not folded at all, since no filling was supposed. Pancake itself was considered a ready-to-eat product, and for fillings there was a cake format, the appearance of which, by the way, was also associated with the ritual of “ancestral souls”. But we'll talk about this another time.

"Private Correspondent"

The attitude of the housewives to pancakes, or rather, to their baking, is ambiguous. Some people think that baking pancakes is easy. Others do not even take on this troublesome business.

And all because pancakes are an unpredictable dish, and sometimes they tend to break. Moreover, not only the first pancake turns out to be "lumpy", but also subsequent ones.

In fact, even a novice housewife can learn how to bake pancakes. The main thing is to remember only a few simple rules for preparing this dish, as well as get acquainted with the reasons due to which pancakes do not work. For example, they tear when turning over.

The amount of flour is incorrectly calculated

The flavor of the pancakes depends on the ingredients that are added to the dough. Pancakes are made with milk, kefir. They come in yeast or soda. Sometimes mineral water, beer or even brine is added instead of water, kefir or milk.

But in each of these recipes, the main place is given to flour. The thickness of the pancakes and their strength depend on it.

If you put a lot of flour, the dough will be thick. This means that it will not be able to quickly spread in the pan, and the pancake will come out thick. Such a pancake will end up being heavy and, possibly, not baked. It can be easily turned over to the other side, removed from the pan. But when folded, it will most likely tear.

If you put a little flour in the dough, then during baking it does not set, it remains liquid, and such pancakes cannot be turned over or removed from the pan without consequences.

Therefore, you need to strictly adhere to the recipe, adding as much flour as indicated in it.

But more often than not, the hostess does not rely on the recipe, but kneads the pancake dough from the ingredients that are available.

In this case, you first need to combine the eggs with sugar and salt, add half of the liquid, mix well. While stirring, gradually add flour. Then dilute the thick dough with the remaining liquid to the desired consistency. It should turn out in such a way that viscous drips from the ladle, but the trickle should not be thick.

Poor ratio of ingredients

Eggs

It is believed that the pancakes break because of the small amount of eggs in the dough. But this is not entirely correct conclusion. There are many recipes with only 2 eggs, but the pancakes are perfect.

It all depends on the stickiness of the flour, thorough mixing of all ingredients.

And in some recipes, eggs are completely absent. Eggs do not need to be added to the kefir dough. But in this case, the dough is recommended to be brewed with boiling water. It becomes elastic, and the pancakes do not break when turned over.

The dough for pancakes on kefir is made a little thicker than on milk or water. Because you need to take into account the density of kefir. To prevent such pancakes from becoming dense, baking soda or other baking powder must be added to the dough.

Soda should be mixed with flour, and not extinguished in a spoon, as many housewives do. If the soda is quenched with vinegar separately from the flour, then all the gas bubbles, which make the dough airy, will evaporate even before combining with the flour. And then there will be little sense from the soda.

If the pancakes break when turning over, you can add 1–2 eggs to the dough. But you need to remember that due to the large number of eggs, pancakes are tough.

Particular attention should be paid to the preparation of pancakes from yeast dough.

Foam makes it difficult to determine the thickness of the dough. If a little flour is added to such a dough, then the pancakes will tear from it.

Eggs must be placed in yeast dough, and they are thoroughly beaten and only then combined with a dough prepared from half the liquid norm and the full flour norm. The dough is kneaded until the lumps disappear completely.

The rest of the liquid is added at the very end of the batch. Such pancakes are baked only after the dough rises well. Do not stir it before baking so as not to destroy air bubbles.

Sugar

Sometimes the pancakes break due to the high amount of sugar. The underside of a pancake made from such a dough quickly begins to brown, but the top is still moist. It is very difficult to turn over such a pancake entirely.

But you should not completely give up sugar, since pancakes without it turn out pale. Therefore, it is enough to put 1-2 tbsp. l. sugar, so that the pancakes are moderately sweet, but not burnt.

Butter

To make the pancakes easily turn over and remove from the pan, vegetable oil is poured into the dough.

Sometimes housewives believe: the more oil is poured into the dough, the easier the pancakes will be removed from the pan. But the opposite effect is obtained. When baking pancakes, the butter starts to boil, the dough bubbles, its integrity is broken, and as a result, the pancakes break.

Therefore, it is enough to pour no more than 40-50 g of butter into the dough - just enough so that the pancakes are moderately greasy and do not stick to the pan.

Pan

The quality of the pancakes depends on the correctly selected frying pan.

A pancake pan is ideal for baking. It has low sides, it gets hot and cools quickly. It is enough only to lightly spread butter at first, and then calmly bake pancakes.

If there is no such frying pan, you need to take a cast-iron or old "grandmother's" frying pan with a thick bottom. It's not for nothing that grandmothers make pancakes perfect.

To prevent the pancakes from tearing when turning over, before each new portion of the dough, grease the pan with a piece of bacon, chopped onto a fork, or with vegetable oil using a brush.

It is not recommended to pour oil into the pan from a bottle, because then the dough does not stick to the surface of the pan, but “flows down” to one edge. At the same time, the butter begins to bubble, liquefies the dough, and the pancake breaks when you try to turn it over.

Note to the hostess

• To make the pancakes perfect, there must be a dedicated pan for them.
• Before pouring the first portion of the dough, the oiled frying pan must be heated to a barely noticeable haze, then removed from the stove for 5-6 seconds. And only after that pour the dough. Pancakes are baked over medium heat.
• Do not be upset if the first pancake is lumpy. It is usually used to judge how much dough is required to be poured into the pan. If necessary, add more flour or, conversely, make the dough thinner. By the way, you cannot add flour to the whole dough, as it will be difficult to get rid of the lumps. You need to pour a little dough into another dish, mix thoroughly with flour and only then combine with the rest of the dough.

And the last thing. After scraping off the adhering pancake from the pan, it is not enough just to wipe it. It needs to be washed well, calcined, and then oiled again. And, most importantly, believe that everything will work out!

Pancakes are one of the dishes without which modern Russian cuisine is inconceivable. However, "sun" cakes first appeared before our era. Thus, the history of this dish goes back more than two decades.

History reference

Many people think that pancakes are a native Russian dish. However, in fact, the first to start making sour cakes were the ancient Egyptians in the fifth century BC.

In Russia, the first pancakes made from appeared in about 1005-1006. There are several legends about how the first pancake was "born". So, according to one version, the hostess simply forgot the oatmeal jelly in the oven. It thickened, fried, and after “taking a sample”, everyone decided that it turned out very tasty.

It is noteworthy that from the very beginning, pancakes were a dish for the preparation of which exclusively extremely high-quality products were traditionally used. This was due to the fact that they were endowed with a sacred meaning - they, like kutia, were intended to commemorate deceased relatives. Traditionally, they were baked after the funeral and handed out to the poor with a request to remember the newly deceased.

However, over time, the meaning of this dish has changed. They have become the main dish of Maslenitsa - the holiday of seeing off winter. A golden round pancake began to be viewed as a symbol of the spring sun and the Slavic deity Yarilo. Each mistress had her own secret recipe, which was inherited from the mother to the daughter. Those who did not have the opportunity to bake food on their own could buy it from street vendors - fortunately, on Shrovetide this food was sold literally “at every corner”: in taverns or from hawkers right on the streets.

The fillings were very diverse - mushrooms, caviar or fish. Those who had a more modest income were content with pancakes stuffed with or.

The so-called “hot pancakes” were considered a special delicacy. They were prepared in a special way - they were fried on one side, and any filler was put on the other and the dough was poured on top. Then the pastry was turned over to the other side and fried. The result was a double pancake with a “hot” filling in the middle. They started such baking with fresh forest mushrooms, herbs, vegetables, and a boiled egg.

Curious facts

It would seem that we know everything about pancakes. However, there are a few interesting facts that probably remain unknown to a wide audience.

It is now the hostesses who bake pancakes from. In Russia, it has long been considered pancake flour. Thanks to her, the dough turned out to be very fragrant, and the baked goods had a pleasant, slightly sour taste.

The well-known proverb “the first pancake is lumpy” has nothing to do with the blunders of ancient culinary specialists. In fact, it is associated with the holiday of Komoeditsa, the main characters of which were ... bears. It was these animals that were called "comas" in Russia. Komoeditsa was timed to the awakening of animals after hibernation, and pancakes were brought "as a gift" to the bears in their den in the early morning. This is how the proverb “The first pancake is comAm” arose, which over time has been transformed and acquired its modern meaning.

A huge number of traditions was associated not only with the baking of pancakes, but also with their use. So, they were allowed to take them exclusively with their hands. It was impossible to use any cutlery, and the person who cut the pancake with a knife was considered a real criminal in Russia!

Overseas, pancakes are prepared from almost the same products, but each nationality has its own characteristics associated with their baking and consumption. So, in the UK, ale and malt flour are used for pancake dough. American pancake pancakes are small and very plump. In fact, these are pancakes, which are served in a slide, with a layer of maple syrup, berries or vegetables. The Germans serve pancakes and, and the Spaniards bake them from and stuff them with minced meat. And in China, a huge amount of onions is added to the dough.

Today in the world, in addition to ordinary Russian pancakes, French crêpes folded "envelopes", incredibly tender Czech "butchers" with vanilla or cheese sauce, American pancakes, a Mongolian version of pancakes called gambir, as well as Ethiopian pancakes from teff flour called "inzhera".

Composition and calorie content of pancakes

The main ingredients that make up any type of pancake are flour, milk and eggs. The rest of the components vary - and as a result, and changes. It is noteworthy that in filled pancakes there are an order of magnitude more calories. In pancakes without filling, the indicator is 189 Kcal per 100 grams of baked goods. This volume of the product contains 5.1 g, 3.1 g and 32.6 g.

The benefits and harms of pancakes

The benefits of pancakes are determined by the chemical composition of these pastries. It contains (a positive effect on metabolism, normalization of the immune system), (powerful, affecting the functioning of the reproductive system and skin condition) and (lowering the level, stimulating the digestive tract). It also contains (strengthening the heart muscle), (normalizing kidney function), (cell regeneration, elimination of toxins), (prevention of anemia and thyroid diseases) and (responsible for the condition of bones and teeth, promotes mental activity).

At the same time, pancakes, especially with fillings, are quite high-calorie, and therefore people who are prone to gaining extra pounds should not get too carried away with this dish.

In addition, now ready-made pancakes are sold in many supermarkets, however, the quality of such baked goods leaves much to be desired due to the huge amount of flavors and preservatives added to it by unscrupulous manufacturers. Therefore, if you nevertheless decide to enjoy pancakes, it is better to bake them yourself.

Thin pancakes with milk

Among the huge variety of pancakes, very thin, in fact, lacy pancakes made of yeast-free dough are traditionally especially popular with gourmets. They are often called "French" as opposed to traditional Russian, which are cooked with yeast and get quite dense.

To prepare fifteen pancakes with a diameter of 20-22 centimeters, you will need: 0.5 liters of milk, three eggs, 200 g of flour, two tablespoons of butter (you can take both refined and vegetable refined, without a pronounced smell), the same amount of sugar and half a teaspoon of salt.

Please note that all ingredients must be at room temperature for the dough to be smooth. Therefore, it is better to remove milk and eggs from the refrigerator in advance. In the event that you use butter, it must first be melted and allowed to cool. Note that butter baked goods will be more ruddy and have a distinct creamy flavor.

Wash the eggs and break them into a prepared container. Add salt and sugar. Stir the mixture using a mixer or just a whisk or fork. Please note that you do not need to beat the eggs into the foam; you just need to ensure that the salt and sugar are completely dissolved.

Pour about 150 ml of milk into the mixture. Mix thoroughly and sift the flour into a container with the future dough. Stir again thoroughly so that the dough is completely homogeneous, without a single lump. Then pour in the remaining milk and stir again. Add oil and stir until the dough has a greasy consistency.

It is better to grease the frying pan with oil just before pouring the dough for the first pancake on it. However, in the event that the pancakes stick, you should grease it every time before pouring the dough. Please note that it is better to use vegetable oil to grease the pan, because the pancakes burn.

In order for the baking to turn out not only thin, but truly openwork, with holes, the pan should be heated as much as possible.

Turn the pancake over when the top side is no longer sticky. A wooden spatula should be used for these manipulations.

Pancakes on kefir with boiling water

Many housewives use not milk for making pancakes, but. As a result, pancakes are thin, porous, they literally melt in your mouth.

You will need: kefir (400 l), boiling water (200 ml), two eggs, 250 g flour, two tablespoons of sunflower oil, 75 g of sugar, half a teaspoon of baking soda and literally a pinch of salt.

Beat eggs thoroughly with sugar and salt. Pour kefir into the same container, add pre-sifted flour and beat again.

Boil water, dissolve soda in it and start pouring it into the dough in a thin stream, stirring constantly. Then add a tablespoon of vegetable oil and let the dough steep for about five minutes.

Heat the pan well. Grease it with vegetable oil and start frying pancakes.

Zucchini pancakes

For the preparation of pancakes, not only flour is used. Pancakes from.

To prepare them, you will need: fresh zucchini (450 g), kefir (300 g), four eggs, a tablespoon of vegetable oil, 5 g of salt, and butter, which will be used to grease the pan.

Grate the zucchini on the finest grater. Squeeze the juice. Whisk eggs with salt and add to the courgettes. Pour in kefir and add finely chopped parsley. Stir and add sunflower oil. Then stir again and let the dough stand for about a quarter of an hour.

Heat a frying pan, brush it with sunflower oil. Form pancakes. Fry them from both barrels until the color turns golden. After that grease each pancake with butter.

In this article, we will tell you how pancakes are baked: what ingredients can be included in the pancake dough, the principles and technology of mixing it, the basic rules and mistakes.

Pancakes and pancakes have become a national treasure of many peoples of the world.

For most housewives, this type of baking is the most beloved and popular, because sometimes, the entire cooking process takes half an hour.

Voila, and a delicious breakfast is ready!

And if the pancakes are stuffed with filling, then you get a hearty lunch or dinner.

Everyone can learn how to bake delicious pancakes, just follow our advice, train more often, and you will succeed ..

Remember, pancakes are easy!

How pancakes are baked - basic principles and secrets

Each housewife has her own secrets and recipes for making delicious pancakes.

But the principles of kneading pancake dough are always the same:

• Pancake Eggs - How many eggs should you put in pancakes?

Eggs are put into pancake dough as a binding component. They turn all the ingredients into a smooth dough and provide a crusty baked goods.

How many eggs to put in pancakes is a matter of practice and taste.

If you beat the whites and yolks separately, the pancakes will be more fluffy. First, add whipped yolks into the dough, mix the dough, then add the whites, whipped into a thick foam.

Remember!

The more eggs, the "denser" the dough, the smaller - the softer and more perforated the pancakes will be.

• What liquid is added to the pancake dough - how can you bake pancakes?

Pancakes can be baked in water and boiling water, milk, kefir, whey, sour cream, yogurt and other fermented milk products.

If you bake pancakes in water or milk, be aware that they need to be warmed up before kneading the dough. If on kefir, then it should be at room temperature.

• Why add vegetable oil to pancake dough?

If you add vegetable oil to the dough, then the pan for baking pancakes does not need to be greased.

• Why add starch to pancakes?

If you add starch (1-2 tablespoons) to the flour, you get lacy pancakes in a batter, and nostrils or perforated - in a thicker dough.

• How much sugar should you add to your pancake dough?

If you add sugar to the pancake dough (1 tablespoon per 1 liter of dough), the pancakes will turn out to be crispy and golden brown.

But remember that such pancakes must be baked more carefully, they redden faster, the top side does not have time, the dough remains wet. Reduce the fire.

• Which pan is the best for baking pancakes?

An old roasted cast iron skillet is ideal for baking pancakes.

Remember that for baking the first pancake, the pan must be hot, then the heat should be slightly reduced, and the temperature should be chosen empirically.

Before baking the first pancake, be sure to wipe the pan with oil.

The diameter of the pan must match the hotplate. A large frying pan on a small burner - the middle of the pancake is on, a small one on a large one - the edges are on fire.

The main thing in a pancake pan is that the bottom is even and thick.

• What flour can be used to bake pancakes?

For the preparation of pancakes, you can use a variety of flours: wheat (different varieties), buckwheat, rice, corn, oatmeal.

• What should be the consistency of the pancake dough?

If you are going to bake thin pancakes, the dough should resemble very thin sour cream.

If you want to bake thicker pancakes, the dough should just look like liquid sour cream.

Remember that the thickness of the pancake depends not only on the consistency of the dough, but also on how much is poured into the pan.

Note!

If you are going to bake pancakes with a filling, make the dough with the consistency of liquid sour cream, and not very liquid.

How to knead dough and bake pancakes correctly?

In fact, each chef has different principles for baking pancakes.

We will consider the basic (classic) technology of kneading the usual unpaired pancake dough:

• Put eggs, salt and sugar in a bowl, half of the warm liquid and beat everything with a whisk or mixer.
• In the process of whipping the liquid, add the sifted flour in small portions.
• When the dough acquires a homogeneous structure, add the rest of the liquid and vegetable oil in portions, while controlling the consistency.
• Let the dough stand for 20 minutes.
• Heat a pan for pancakes over a fire.
• Pour the dough with a ladle, holding the pan in your left hand, starting from one edge, while moving the left hand quickly change the position of the pan so that the dough spreads evenly along the bottom.
• It is necessary to turn the pancakes when the top side becomes dull (there will be no raw dough on it) and with holes. If the underside is overcooked during this time, bake the next pancakes, slightly reducing the heat. Usually it takes 20-30 seconds per side. Turn the pancakes over with a flat spatula.

How to knead yeast dough for pancakes on a dough?

Dissolve yeast in warmed milk, add flour and stir everything until smooth. Place the dough in a warm place to ferment. Heat the other part of the milk to 30–40 ° C, add butter, sugar, eggs, salt to it and mix everything thoroughly and mix with the finished dough.

Why do pancakes stick to the pan?

Anyone who has ever been engaged in baking pancakes may have come across the fact that not everything is as simple as it might seem at first glance.

And it all starts exactly when we start turning the pancakes, they either stick or break.

There are few people who have this procedure right away, and it is important to understand why this happens, why some have beautiful and ruddy pancakes, while others work for a bucket.

Having analyzed all the factors, the following main reasons for unsuccessful baking of pancakes can be noted:

• 1. The point is in the surface of the pan itself - you have an unsuccessful pan for baking pancakes

Currently, the market offers many options for pans and the best of them are non-stick products and cast iron pans.

The former require careful maintenance (wooden or plastic, silicone spatulas) and are afraid of abrasive lips and cleaning agents.

The latter, before use, must be heated fairly by lubricating the work surface with unsalted lard.

• 2. It's about the test.

As a rule, pancakes prepared on the basis of fermented milk products (kefir, fermented baked milk, varenets, whey, ayran, etc.) do not turn well and stick to the surface of the pan,

Adding baking soda to the dough also makes it harder to turn the pancakes.

In addition, the pancake dough might not have been infused, if infused for 20-30 minutes it will be more elastic, and therefore pliable.

The dough may be too runny, to solve this problem - add an egg and a little flour.

The dough is thick - dilute it with milk or water, let it stand a little, brew.

So for successful baking of pancakes you need:

1. Choose the right pan (non-stick coating or cast iron, the finer points are higher).
2. Prepare the dough correctly (preferably with milk or water), let the dough brew, the dough should be of normal consistency (not liquid, not thick).
3. It is also very important to heat the surface of the pan well.
4. Turn the pancake over when it is already browned on the sides, and the surface has become drier.
5. By adding 3 tablespoons of butter to the pancake dough at the rate of 2 glasses of water (milk), you will protect yourself from sticking the pancake to the pan.
6. Making the pancakes smaller will also make it easier to turn them over.
7. Do not overcook the pancakes too much, and use a handy spatula to turn them over (depending on the type of coating on your pan).