Perhaps you, too, have been longing for great pancakes for breakfast or dinner, and instead were looking for instructions on how to make a dried imperial.
Unfortunately, there is no recipe for non-sticky pancakes, but there are several tips to keep your pancakes from cracking. All recipes may cause pancakes to fall apart when flipped.
No sugar in the dough
Dough with a high sugar content is more prone to sticking, because it caramelizes in contact with heat and the caramel will stick. Avoid such recipes, because pancakes don’t need sugar. When it’s ready, you can sweeten it yourself to your taste.
The basis is a good frying pan and little fat
Choose the lowest and heaviest non-stick pan possible. In a low-rimmed pan, the pancakes will flip better for you, and with light ones there is a risk that they will heat unevenly and your batter will fry unevenly as well.
Rinse the pan, pat it dry and brush the bottom and sides with oil or ghee. Withstands high temperatures without burning and will give your pancakes an amazing taste. Add 1-2 teaspoons of new fat one under the other pancake.
Follow the recipe
Set the stove to medium heat, wait for the pan with the oil to get hot enough and pour the batter into it. A hot skillet will quickly pull the dough from the outside and prevent it from sticking to it.
Better to strictly adhere to the recipe. There are several dangers waiting for you. If you add a little flour, the batter will be thin, it will stick to the bottom of the pan and it will be almost impossible to flip such a pancake. If you add more eggs, your pancakes will be tough and impossible to wrap around. And we already talked about sugar.
Try pancakes according to a recipe that never fails
Ingredients:
- 1 liter of milk
- 50 dkg of plain flour
- 4 whole eggs
- a teaspoon of cinnamon
- pinch of salt
Approach:
- Add all the ingredients to the milk and mix well with a hand whisk.
- Leave for 20-30 minutes let it rest and then fry the dough in a well heated pan with a little oil, which you will have spread with absorbent paper so that the pancake does not float in it.
Perhaps the trick is in the cinnamonmy grandmother added here and there and the first pancake never stuck.
Only turn them over when their entire shiny surface becomes dull and bubbles begin to form on it. It is a sign that the dough is no longer raw.
Use a nonmetallic spatula to turn, so you don’t scratch the bottom of the pan. Next time, your pancakes may stick to these scratches. Also, never fry them in a new pan, let them cook a little first.
Brush the bottom of the pan with the raw potato
If none of these tips help and you still have to eat beef jerky for breakfast, first scrub the bottom of the pan with a sliced raw potato. So did our grandmothers, and they were cookbooks.
You can fry pancakes in advance and freeze them and next time you will have breakfast without work. After frying, let them cool, separate them with baking paper, put them in a bag and put them in the freezer. You can defrost them both in the microwave and in a fat-free non-stick pan.
Photo: Shutterstock
