It's hard to find someone who doesn't like pancakes. This is a unique dish that, depending on the filling, can simultaneously serve as a dessert, cold appetizer or hot second. The recipes for their preparation are varied, but, of course, they are all nutritious and delicious. At the same time, the frying procedure is often clouded: pancakes stick to the pan! What to do? There are several reasons, eliminating which, baking pancakes will never cause frustration and "fluttering" of nerves.

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

Causes of sticking and what to do to prevent pancakes from sticking 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.
• has not heated up properly, the cold surface does not allow the dough to "grab" in time. Solution: wait for the required time or purchase a frying pan with a thermal indicator.
• The pancake recipe is not balanced, contains ingredients that make the dough stick. 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 greasing its surface, or by including the required amount of butter in the dough.

Another (rare) reason why the pancakes do not work well is the wrong one: its non-functional shape or the presence of surface defects of the accessory itself. The second reason is the high sides of the frying 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 manufacturers of pans provide a reasoned supply of special models for baking pancakes, namely: pancake pans of different types and with different coatings. This is how they try to help the hostesses in this process so that the pancakes do not stick to the bottom and walls.

A pancake pan is characterized by:

• a smooth flat 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);
• equipping with a thermal indicator at the bottom (for beginners);
• different, which exclude sticking.

It is desirable (but not necessary) to have a lid when certain recipes provide for limiting air mobility. At the same time, the weight of the pan is practically irrelevant for baking pancakes, since there is no need for long-term preservation of heat. The thickness of the bottom is also without explicit wishes. Although, of course, in a pan with a thick bottom, the pancake is baked more evenly. The only drawback of heavy pancake pans in work is the inconvenience for the hostess - the hand quickly gets tired.

If the pancakes stick to the pan due to its inconsistency with the above parameters, baking pancakes is unlikely to 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, like any new dish, it should be thoroughly washed and dried.

How to solve the sticking problem with dough ingredients?

If the pancakes stick and break when turning over, consider two situations for preparing the dough:

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

In the first case, when the hostess strictly followed the recipe recommendations, it may be due to poor (insufficient) mixing. Then the consistency of the dough is not ensured homogeneity, there are lumps of flour, undissolved sugar and other components in it. Even if the pancake is fried, it will not bake evenly and will likely rip when turned or removed. It is better to knead the dough with a blender or mixer. For these purposes, special attachments are often included in the kit.

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, "busting" with a fermented milk component, a low fat base, an increased amount of soda, etc.

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

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

In the finished form, the dough should flow quietly from the ladle, evenly occupying the surface of the pan, without going over the sides. Do not fry one side too much, then the pancake may dry out.

How to fry so that the pancakes come off easily?

The technique of frying pancakes is not that difficult. Observing it, the question: "What if, sticking to the pan, pancakes break?" - will not occur.

There are several rules:

• The dough has the right consistency and the right ratio of components.
• Insufficient heating of the pan is excluded, its inner coating has no defects.
• The dough is applied when the bottom and walls of the pan are properly lubricated with a fat base, or it contains enough vegetable fat in its composition.

Whether or not to lubricate the pan for pancakes and 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. Dough is diluted to the desired consistency with water (sometimes milk). They are more lush and spongy if kefir and soda are added to the dough. But the addition of buckwheat or rice flour and such special components as cloves, cardamom, vanilla can play a negative role: pancakes will cease to be plastic and begin to tear right after cooling.

The presence of eggs almost always guarantees their integrity, and the 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, the pancake pan is never used for other purposes. In this case, the product is rarely subjected to special cleaning during the washing process and keeps the state of its inner surface stable. If, before baking, the pan was repeatedly defatted after use, you should thoroughly grease the surface with sunflower (linseed) oil or bacon, allowing the coating to soak well with fat 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: Practice shows that an improperly prepared pan plays a frequent role in sticking pancakes.

The ability to competently bake pancakes at home is a profitable skill for every housewife. Neat toasted circles of dough, thin and delicate, or tall and spongy - they are loved by our household members, friends and colleagues come to them with pleasure. And in order to learn how to remove them accurately and safely, you need to be patient and have a "correct" pancake pan. A proven recipe will also do the trick.

Hello! There is no such hostess whose pancakes stuck to the frying pan at least once in her life. And we know how insulting and unpleasant it is. After all, so much work and soul was invested in the cooking process itself. And now we will give advice on what to do if pancakes stick to the pan?

Magic, or how not to glue a pancake to a frying pan

In order for your pancakes to be tasty, tender and beautiful, first of all, you need to pay attention to the ratio of the components in the dough. And in order for your dough to be really perfect, you need to adopt a classic pancake recipe. For this you need:

• Sifted wheat flour - 4 cups.
• Milk (water) - 2.5 cups.
• Eggs - 2 pcs.
• Sugar - 2 tablespoons
• Butter - 2 tablespoons
• Yeast - 20 gr.
• Salt - 1 tsp

Hone your skills on this particular recipe, later you can apply other more complex recipes.

As you know, experienced housewives have long stopped using measuring bowls during cooking. And in order to make the dough thicker or thinner, water or flour is simply added.

The quality of the dough also depends on the presence of eggs in it. After all, this product acts as a kind of glue. And even if you need to get fatty pancakes, then the eggs should not be ignored, just separate the egg white and add it to the dough.

Also, adhesion is influenced by a small amount of oil. There should be enough of it, both in the dough itself and in the pan. In addition, any type of oil gives its flavor to the finished dish.

Read also

Pancakes are loved not only on Shrovetide, but also on ordinary days. Vegetarians have their own recipes too. The main feature ...

Properly prepared frying pan

Of course, in the modern world, everything is constantly evolving, and manufacturers have long made sure that there are special pancake pans with a non-stick coating. But what if you don't have such a frying pan? Don't be discouraged and use the following tips:

• The main thing is to wash the pan thoroughly. Then dry it. And only now put on fire. At the same time, be sure to pour 0.5 cups of salt and a couple of tablespoons of soda on the bottom.
• Heat the skillet until the spilled contents change color. Then discard the soda and salt, and rinse the bottom and wipe dry with a rag.

Your pancake maker is now ready for frying. Please note that it is necessary to warm up the bottom again and add oil there.

And in order to completely forget about the sticking problem, start a specialized or use a proven dish that is not used for cooking other dishes.

Thanks to actionable tips, you will now know what to do if pancakes are constantly sticking to the pan!

The first pancake is lumpy - not such a rare occurrence. True, often the first is followed by the second, the third ... They stick together, tear, stick, burn ... Both a novice hostess and an experienced one can face such a nuisance, because this problem does not have a single reason. If the pancakes stick to the pan, it is important to know all the reasons in order to understand exactly how to proceed in each case.

Why do pancakes stick to the pan?

So, there is more than one reason for this. What can it be? In that:

• the dough has an inappropriate consistency;
• pancakes were started according to the recipe with the wrong proportions of ingredients;
• the hostess took a new frying pan;
• the frying pan has a broken coating;
• the pan has not warmed up properly;
• not enough oil.

Most often, the problem arises when the dough is prepared "by eye", trusting their experience. This is not worth doing, because the consequence of using such a recipe is often the most unpleasant: the pancakes are not removed from the pan.

Formulation problems

What points in a pancake recipe can be violated?

• The amount of flour (it is she who is responsible for the consistency).
• Soda.
• Eggs.
• Sugar.
• Butter.

So, flour. Its quantity and quality makes the dough thicker or thinner. This makes too thick thick, coarse pancakes that can burn and stick while they are baked throughout. If the mass turned out to be liquid, the pancakes come out too thin, so they break when you try to turn them over or remove.

Why does this sometimes happen, even if the recipe is followed exactly? Because they take a different kind of flour. She has a different percentage of gluten, respectively, with the same amount of liquid she can give a thicker or more liquid mixture.

How to fix it? In the first case, you need to add the liquid on which the dough was kneaded. It can be milk or water, kefir or mineral water. In the second, add flour and beat the dough with a whisk to break up the resulting lumps. Ideally, you should get a mass that is approximately between kefir and sour cream in density.

Soda. If there is too much of it, the pancakes become so loose that they just fall apart when you try to turn them over. If the pancakes "swell", gathering in folds, then there is definitely a lot of soda. To reduce its concentration, you will have to increase the total volume of the dough. That is, dilute another portion, only do not add soda to it, and mix with the first.

Eggs. The lack of them in the dough affects not only the appearance of the pancakes - they look pale and unappetizing. The eggs are tied, the ingredients are glued together. When the viscosity is sufficient, the dough particles "stick to each other" during baking, so they lag behind the pan. Otherwise, the pan attracts them with more force than the one with which they are connected. As a result, they stick to the pan so that it is not always possible to clean them without effort. If the egg added to the mass saved the situation, it means that the dough lacked viscosity.

Sugar. As you know, sugar begins to caramelize at high temperatures. And the more its concentration in the dough, the more the pancake sticks during frying - it is as if it is melted into the pan with burning sugar. Therefore, you need to put it in a mass for baking pancakes, you need a minimum amount or not put it at all, but serve honey, jam or other sweets as an addition to them.

Butter. If this ingredient is absent in the recipe for pancakes, there is a high risk that they will stick and burn to the pan, since it is the butter that creates a natural layer between the dough layer and the metal, eliminating their direct contact.

During cooking, the pan should also be oiled. At least for the first pancake.

Lubricate not only the bottom with oil, but also the sides of the pan, because dough is often poured on them too. The pancake may not come off precisely because it stuck to the side.

Why do pancakes on kefir and milk stick?

Kefir makes pancakes unusually tender and thin. But this is why they are often difficult to remove. To bake without problems, you need to cook them in a frying pan thoroughly washed and wiped dry, turn them over with the thinnest spatula and be sure to add vegetable oil to the baking mass.

Pancakes with milk can stick for two reasons: either the milk is too thick, or it was not very fresh and began to turn sour during cooking right in the dough. In the first option, you need to dilute the milk with water in a 1: 1 ratio (or add water to the finished dough). In the second, to neutralize the resulting acid. To do this, add a little soda and flour to the mass, and also slightly dilute it with boiling water.

Always make pancakes with the freshest milk to avoid this kind of trouble. Then you won't have to fix anything.

Recipe for pancakes that won't stick to the pan

In order to make perfect pancakes, you will need:

• flour of the first or highest grade - 2 glasses;
• granulated sugar - 1.5 tbsp. spoons;
• chicken eggs - 3 pcs.;
• sunflower oil - 2 tbsp. spoons;
• medium fat milk - 1 glass;
• carbonated mineral water - 2 glasses;
• salt - 1 teaspoon.

Warm milk is poured into a bowl, mineral water is added. Gradually add the sifted flour and stir to break up the lumps. Then add the rest of the ingredients and beat with a mixer. Now the dough should "walk" for about 15 minutes. After that you need to stir it again with a whisk - and you can bake.

What is the frying pan to blame?

Not so little depends on the frying pan. If everything is in order with the dough, and the pancakes still stick, then it’s her problem.

Problems can be as follows:

• a new, just bought frying pan was used;
• the hostess simply changed one frying pan from household use to another;
• used utensils with a damaged coating: scratches, chips, carbon deposits, irregularities;
• the dough was poured onto a surface that was not heated to the required temperature.

When the pancake dough is placed in a warm skillet, it clumps and clumps together. The surface temperature must be very high. What to do for this? Put the pot on the fire while kneading the dough. Let it warm up properly without oil. And then you can grease it and pour pancakes.

How to clean the pan so that the pancakes do not stick?

After the purchase, the frying pan must be at least rinsed to remove dust and debris that inevitably appear during transportation. For this, you can use liquid dish detergents (but never abrasive powders!) Or soda solution. And if you bake pancakes on it so that they do not stick, it is better to ignite the purchase with salt for an hour, stirring from time to time (the method is suitable for a frying pan without a non-stick coating).

If another dish was cooked in a pan before the pancakes, it could leave its traces - the smallest particles of food, fat, which will begin to burn during cooking and "stick" the pancake dough to itself. Since it became necessary to cook in this particular pan, it must also be ignited first.

Well, if scratches or other damages appear on the working surface, any food will inevitably stick to them, not just pancakes. If that's why they stick, you need to use another pan.

Set aside a separate skillet for baking pancakes. Then particles of other food will not remain on it.

So, there are many reasons for the pancake dough to stick to the pan. But eliminating them is not that difficult. Or you can prevent it by using a good recipe, the right utensils, and quality ingredients by reheating the pan before baking. Then pancakes, pancakes and pancakes will delight all household members with ruddy sides and wonderful taste every time.

Whatever they say, but folk wisdom is real wisdom and just doesn't assert anything. All proverbs do not arise from scratch, they are based on long observations of our life. This statement fully applies to the well-known proverb about the first pancake, about the one that is “lumpy”.

Of course, if this does not concern us personally, then you can laugh, and if it happens to us, then there is no laughing matter. Moreover, such an "adventure" often happens not only with the first pancake, but with almost half of them.

We will try to give some tips on how to avoid unpleasant moments during the preparation of pancakes, after all, this is a nuisance. And if the guests are still waiting for pancakes in the house, and then “this” happened, then in general I want to cry. Unfortunately, not many housewives managed to avoid such a fate.

To increase the number of happy women, we will tell you how to make the process of making pancakes pleasant and not "nervous". This article contains tips from many sites, we tried to systematize them and “dilute” them with personal experience, we have it not small.

Many people advise using a separate pan for making pancakes. The advice is correct, but only partially. It all depends on what metal your pan is made of. If made of or aluminum - everything is correct, but this advice does not apply to other pans. Why? The fact is that on cast iron and aluminum pans during frying, a hard film of fat forms, which prevents the pancakes from sticking. By the way, the same film protects cast iron from rust.

You, of course, will wash the pan after the pancakes, but after one wash the film will not wash off, this will help you to successfully cook pancakes next time. If you wash the pan several times after cooking various dishes, the film will wash off, and the next pancakes will start to burn again until the pan “gets used”, gets old and “dirty” with burnt oil.

You have started frying pancakes in an underheated skillet. This advice is completely true. The pan must be heated with oil until the first "haze" appears - this is an indispensable condition for cooking.

It's all about the same protective film. Yes, and during frying, the pan should be well heated. Otherwise, not the first pancake will begin to stick, but all the following ones. Of course, only a more or less experienced housewife can immediately determine the degree of heating of the pan. The rest have to check the temperature with the "first pancake".

Pancake dough too lean. It is imperative to add oil to it, this will improve the taste of the beans and will be an additional insurance against burning. Do not forget to stir well after adding butter to the dough. The "operation" will take a little time, but you will immediately see the positive effect. If you have a lot of dough, then even during the frying process, periodically stir it additionally, the oil tends to accumulate at the surface.

The dough is too thin. You should already know what kind of dough to make. Of course, you cannot bend in the other direction, otherwise your pancakes will be tough and resemble poor little buns. Another. If you have a lot of baking soda in your dough, it will negatively affect the quality of the pancakes. Soda makes pancakes very crumbly and they can burst at the slightest load. You don't even need them to stick, they can break during an ordinary overturning.

Some "advisers" argue that pancakes should be cooked only in a dry frying pan. Rest assured, they either fry themselves in a greased frying pan, or have never cooked pancakes in their life. Of course, you can carry out such a procedure in a frying pan, they will not burn on it if oil is added to the dough. But pancakes without butter taste like the sole of an army boot. Decide what you want to eat. If we turn to the same folk wisdom, it says that you can't spoil a pancake with butter, and not vice versa.

Don't save too much oil when frying. Of course, they shouldn't float in it like patties, but a dry skillet does not improve the quality of pancakes. Do not forget to distribute the oil evenly over the entire surface of the pan, add it before each pancake. Again - without fanaticism, with a sense of proportion.

One of the oldest and most reliable tips is to grease the pan with an ordinary piece of raw bacon. Put it on a fork and wipe the entire surface of the hot pan with lard before placing a new portion of pancakes. By the way, if it does not start to heat, then the pan is not warmed up enough - one more protection against "lumpy pancakes", there is time to warm up the pan. Believe me, the bacon will melt exactly as much as is needed for one portion, there will never be neither less nor more. It is also the most economical way. You save on both butter and pancakes, which will no longer be lumpy.

Do not in any way use a new pan. Even if you have done all the recommended manipulations with it - calcining, steaming, and so on. A new frying pan will not cope one hundred percent with pancakes, it is her fault, and you will be responsible. Is it necessary? We would generally advise using the oldest frying pan whenever possible, this technique has been confirmed by many housewives.

One could still continue, but these tips are quite enough. Each of us has our own little secrets and considers only them the only correct ones. One more thing. It seems to many that this advice can be ignored, but this is not at all the case. By the way, if we turn to folk wisdom again, it confirms our advice. Cook pancakes in a good mood, love yourself and those for whom you are cooking.

The good mood will definitely be passed on to the pancakes, and they will try to support it! And even if something does not work out, it is not a global catastrophe, not a great grief! Do not take everything to heart, more smiles and joy. Then even this pancake, which is "lumpy", will seem to your household the most delicious.

A popular proverb says: "The first pancake is always lumpy." But as practice shows, it is far from always that the subsequent pancakes turn out as it should. Today we will find out why pancakes stick to the pan and break, in what ways to fix it.

Why do pancakes stick to the pan?

Not every housewife knows how to skillfully bake pancakes. But this does not mean that all attempts should be abandoned. There are a lot of reasons why pancakes stick.

The "Wrong" Pancake Dough

At least 70% of baking success depends on the pancake dough. Incorrect proportions, ingredients, etc. Let's analyze what mistakes we make when preparing a pancake base.

Flour

Flour is the main ingredient for making any dough, especially pancake. First of all, it is necessary to choose flour of the highest grades. The peeled flour is not suitable for making batter due to the low degree of purification and uneven grinding. The proportions are also important. If you add a little flour, the dough will be thin. Consequently, thin pancakes stick strongly to the pan, and it will be difficult to turn them over. Too much flour in the dough will turn the pancakes into pancakes.

Excess sugar

Even if you like sweet pancakes, don't get carried away with adding sugar to the dough. Sugar syrup thins the dough, breaking the density. In addition, the copious amounts of sugar make the pancakes burn and stick to the surface of the pan.

Chicken eggs

The perfect pancake dough cannot be made without chicken eggs, but it is important not to overdo it with their number. Eggs give the dough elasticity and firmness, while the abundant protein content turns the finished pancake into a crispy waffle that tastes like an omelette.

Lack of oil

Lack of oil in the dough will impair the taste of the pancakes For the same reason, they begin to stick to the pan and turn over with difficulty. We advise you to add a few tablespoons of butter to the dough, as well as grease the bottom of the dish with butter or any other cooking oil. But do not pour a copious amount of vegetable oil into the pan, as excess fat can deep fry and dry the edge of the pancake.

Why do pancakes stick to the kefir pan?

Do not be surprised if kefir pancakes stick to the pan and are very torn. The reason lies in the composition of the fermented milk product. In combination with sugar and protein, it reacts. The disadvantage of this recipe is that the pancakes, being very soft and tender, easily stick to the dishes or even break when you try to turn them over with a spatula. To reduce the risk of spoiled pancakes, it is recommended to dilute kefir with water in a ratio of 2/1.

Why do pancakes stick to a skillet in milk?

High fat content of milk

You bake pancakes in milk, following all the rules and recipe, but they still stick to the pan? The reason may lie in the high fat content of milk. This problem can be solved by adding water and baking soda to the tip of a knife. After the performed manipulations, the dough should be carefully poured out and allowed to stand for 10-20 minutes. Water will reduce the amount of fat, soda will give the pancakes airiness.

Cold milk

Low milk temperatures can also be the cause of failed pancakes. As a rule, the dairy product from the refrigerator is unable to dissolve the rest of the ingredients. For example, undissolved sugar and salt will melt directly in the pan, pancakes will burn and stick. It is better to use milk at room temperature, or warm it up a little. The main thing is not to overdo it, otherwise the egg white will curdle at high temperatures.

Low-quality dishes

Cast-iron pan

The quality of the dishes plays an important role in baking pancake baking. In ancient times, people used exclusively cast iron pancake pans. The thick bottom ensured uniform heating of the dishes, evenly frying the product. Cast iron does not emit substances when heated and is absolutely safe for our body. But thin pancakes stick to a cast iron skillet, so generally cookware made from this material is more suitable for pancakes and pancakes. Nowadays, modern technologies have made it easier for housewives to lift heavy and uncomfortable pans, replacing cast iron with induction pancake makers.

Induction pan

Induction pancake pans are easy to use thanks to their light weight and non-stick Teflon coating. The absolute advantage of such dishes is that you can bake pancakes with a minimum of oil. Important: a frying pan with a Teflon layer should be intended exclusively for baking pancakes; it is not recommended to cook on it all the time.

How to fry pancakes so they don't stick?

There are little tricks for skillfully making pancake dough. We will find out the secret of perfect pancakes that do not tear or stick to the pan.

Pancake dough

When kneading the pancake mixture, it is necessary to achieve a uniform consistency. We advise you to start by adding flour to a small amount of liquid, gradually adding more. This way you will avoid clumps and achieve the perfect texture. After kneading the dough, it is recommended to let it stand for 10-15 minutes so that the flour forms stickiness

Ingredient temperature

It is better to take all the ingredients for the pancake dough at room temperature. When making pancakes with sour milk, it is permissible to heat the sourdough to 30 degrees for the formation of ruddy bubbles under the influence of lactic acid and sugar. In addition, such a dough is easier to knead, since the flour does not lump.

How to pour pancake dough into a frying pan?

Preheat a dry skillet over medium heat. Then grease the bottom of the pan with oil, pour a small amount of dough in the center and quickly, with rotary movements, distribute it over the entire surface of the pan. In this way, we will achieve uniform roasting and thickness of the pancakes.

We have figured out how to properly prepare the dough and what is missing if the pancakes stick to the pan. Remember that the speed and quality of any baking depends not only on adherence to the recipe, but also on experience. And he, as you know, arises by trial and error.