Why do pancakes stick? How to bake pancakes so that they are thin and do not stick to the pan

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

Why do pancakes stick to the pan?

So, there is far more than one reason here. What could it be? That:

• the dough has an inappropriate consistency;
• pancakes were made according to a recipe with incorrect proportions of ingredients;
• the housewife took a new frying pan;
• the frying pan has a damaged coating;
• the pan is not heated properly;
• not enough oil.

Most often, the problem arises when the dough is prepared “by eye”, trusting your experience. This should not be done, because the consequence of using such a recipe is often the most unpleasant: the pancakes do not come off the pan.

Problems with the recipe

What points in the pancake recipe can be violated?

• The amount of flour (it is what is responsible for the consistency).
• Soda.
• Eggs.
• Sugar.
• Oil.

So, flour.

Its quantity and quality make the dough thicker or thinner. Too thick will result in thick, rough pancakes that can burn and stick as they cook through their entire thickness. If the mass turns out to be liquid, the pancakes come out too thin, so they tear when you try to turn them over or remove them.

Why does this sometimes happen, even if the recipe is followed exactly? Because they take a different type of flour. It has a different percentage of gluten, so with the same amount of liquid it can produce a thicker or thinner mixture.

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

Eggs. Their lack in the test affects not only appearance pancakes - they look pale and unappetizing. The eggs are tied and 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 a stronger force than the one they are connected to. As a result, they stick to the pan so much that it is not always possible to clean them off without effort. If adding an egg to the mixture saved the situation, it means that the dough lacked viscosity.

Sugar. As you know, sugar begins to caramelize at high temperatures. And the greater its concentration in the dough, the stronger the pancake sticks during frying - it’s as if it’s melted to the pan by burning sugar. Therefore, you need to put it in the mixture for baking pancakes in a minimal amount or not at all, but serve honey, jam or other sweets as an addition to them.

Oil. If this ingredient is missing from the pancake recipe, there is a high risk that they will stick and burn to the pan, since it is the oil that creates a natural layer between the dough layer and the metal, eliminating their direct contact.

During cooking, the frying pan also needs to be greased with oil. At least for the first pancake.

Lubricate not only the bottom, but also side surfaces frying pans, because dough is also often poured onto them. The pancake may not come off precisely because it is stuck to the side.

Why do pancakes made with kefir and milk stick?

Kefir makes pancakes unusually tender and thin. But that is why they are often difficult to remove. For baking to go smoothly, you need to cook them in a thoroughly washed and dry frying pan, turn them over with the thinnest spatula and be sure to add them to the baking mixture. vegetable oil.

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

Always cook pancakes with the freshest milk to avoid this problem. Then you won't have to fix anything.

Recipe for pancakes that don't stick to the pan

To make perfect pancakes you will need:

• first or highest grade flour - 2 cups;
• 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 remaining ingredients and beat with a mixer. Now the dough should “walk” for about 15 minutes. After this, you need to stir it again with a whisk - and you can bake.

What's wrong with the frying pan?

Quite a lot depends on the frying pan. If everything is in order with the dough, but the pancakes still stick, then it’s the problem.

Problems may include:

• a new, just purchased frying pan was used;
• the housewife simply exchanged one household frying pan for another;
• used utensils with a damaged coating: scratches, chips, soot, unevenness;
• the dough was not poured onto the preheated required temperature surface.

When the pancake batter hits the warm pan, it clumps and sticks together. The surface temperature must be very high. What should I do for this? Place the bowl on the fire while kneading the dough. Let it warm up properly without oil. And then you can lubricate it and pour pancakes.

How to clean a frying pan to prevent pancakes from sticking?

After purchasing the frying pan, you must at least rinse it to remove any remaining dust and debris that inevitably appears during transportation. You can use liquid for this detergents for dishes (but never use abrasive powders!) or soda solution. And if you bake pancakes on it, to ensure that they do not stick, it is better to heat 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 frying pan before pancakes, it could leave its traces - tiny particles of food, fat, which will begin to burn during cooking and “stick” the pancake dough to itself. Since there is a need to cook in this particular frying pan, it also needs to be heated first.

Well, if scratches or other damage appears on the working surface, any food will inevitably stick to them, not just pancakes. If this is why they stick, you need to take another pan.

Set aside a separate pan for baking pancakes. Then there will be no particles of other food left on it.

So, the reasons for sticking pancake dough a lot to the frying pan. But eliminating them is not so difficult. And you can prevent it by using good recipe, the right utensils and quality ingredients, preheating the pan before baking. Then pancakes, pancakes and pancakes will delight all household members every time with rosy sides and wonderful taste.

Why do pancakes stick to the pan and burn? This question is asked by inexperienced and sometimes experienced housewives. In fact, there may not be many reasons. Some of them relate to the dough, while others relate to the frying pan and its heating temperature. Let's consider everything possible options correct the situation. What should you add to the dough to prevent the pancakes from burning?

Reason #1 - incorrect dough consistency

It often happens like this: the hostess took new recipe and decided to try it. She observed all the proportions, measured everything with spoons, kneaded the dough, heated the frying pan and greased it. But why do pancakes burn and stubbornly refuse to turn over to the other side?

It's all about lack of experience and errors in the recipe. Some housewives claim that different flours require different quantities liquids.

The dough can be very thin or very thick. For thin pancakes you need a composition similar to liquid sour cream.

Solution

The error can be fixed simply:

• If the dough is thick, dilute it with the liquid with which it was kneaded (milk, kefir, water). It's better if there is liquid room temperature or lukewarm.
• If the dough is liquid, then add flour without fear and mix thoroughly.

Reason No. 2 - non-compliance with the recipe

Housewives who love to cook everything according to taste and by eye often encounter this problem. Thus, an excess of soda causes the pancakes to stick to the pan and tear immediately after trying to turn them over. Eggs are important element in a dough that binds all the ingredients. The lack of this product makes the pancakes pale and doughy.

Solution

What to do if pancakes stick to the pan for this very reason?

• Try adding one egg and frying one pancake. If history repeats itself, we can add more.
• No result again? So it's all about the soda. Correcting this situation will be more difficult. You need to knead another portion of the dough without soda and add it to the main part of the batch.

Reason #3 - a new frying pan

Let's say the housewife has extensive experience in preparing pancakes according to her favorite recipe. He prepares them, always following the recipe, and knows exactly what consistency the dough should have. But her beloved husband gave her a new cast-iron frying pan, and then problems began (her husband too). The wife’s mood was ruined, and at the same time half of the dough went down the drain. But why do pancakes stick to the new one? cast iron frying pan, and how to deal with it?

Solution

The most simple solution will not use a new frying pan when baking pancakes. But if the old frying pan has gone to waste, then you can heat the new dishes. In fact, cast iron is recommended for use for pancakes. After all, the temperature is distributed evenly over the surface of such a frying pan.

A cast iron or aluminum frying pan is calcined as follows:

1. Pour a layer of salt onto a cold frying pan so that the bottom is not visible.
2. Add a tablespoon of soda.
3. Stir and place the frying pan on heat
4. As soon as the salt becomes creamy, turn off the heat and pour out the contents.
5. Rinse the dishes with water and always wash them without any cleaning agents or rough scourers.

Before baking, be sure to grease the pan with fat, preferably a piece of lard.

Reason No. 4 - insufficient heating of the pan

This problem occurs due to impatience or inexperience. Hence the proverb about the first pancake. This is what happens, the first pancake is fried in an insufficiently hot frying pan and therefore comes out lumpy. And the subsequent ones flour products They are already easily removed from the pan and do not stick.

Solution

Start heating the pan at the same time as kneading the dough. First, heat it without lubricant. Then coat with a thin layer of fat or oil and leave on the fire until the first smoke appears.

Reason #5 - insufficient oil

You shouldn't skimp on oil for a dish like pancakes. Recipes that do not include a clause about adding oil are either erroneous or given to the hostess by an envious friend.

It often happens that there is more dough than stated in the recipe. For example, if the cook achieved the desired consistency and added certain products every now and then. In this case, you need to take into account that you need to pour more vegetable oil into the dough. The rule here is: it is better to overfill than not to overfill.

• Ungreased frying pan

Of course, you don’t have to lubricate Teflon and non-stick surfaces, but this will not affect the taste of the pancakes. better side. But cast iron and other frying pans need to be greased with fat or vegetable oil.

Sometimes it is enough to grease the pan every three or four pancakes. But if the frying pan is new, then this must be done every time before pouring the dough again.

• Incorrectly selected and low-quality grease for lubrication

Our ancestors had no problems with pancakes sticking because they only used animal fat for frying. Grandmothers in the villages continue the tradition and grease the dishes with lard. To do this, they prick a piece of this fat on a fork and coat the hot frying pan before each pancake. By the way, this is how you can check the degree of heating of the pan. Lard will not heat if the surface is not hot enough.

Why do pancakes made with kefir stick?

Pancakes
on kefir are always tasty and tender, but common problem for them it means sticking and burning.

• Firstly, this is due to the tenderness of the flour product. It's worth arming yourself with a good turning spatula. You need to act carefully so as not to tear the pancake.
• Secondly, the problem may lie in the cleanliness of the frying pan, or rather, in its absence. You need to wash the surface well and wipe dry with a cloth. You can use the old advice and also rub the pan with salt.

Sometimes you can solve the problem by simply adding another egg to this dough. Must be included kefir dough should be vegetable oil.

Why do pancakes still burn, and how to quickly fix it

Why do pancakes burn when everything has been tried and nothing helps? Below are a few more tips that will help the housewife bake thin, even pancakes without sticking.

What to do if pancakes stick - video

Recipe for potato pancakes that never stick

Ingredients:

Preparation:

1. Cut the peeled potatoes into four parts. Add water and cook in salted water until tender. Cool slightly and place in a blender bowl with water. Grind the potatoes to a paste.
2. Add garlic, pressed through a press, eggs, flour, cow's milk. Add vegetable oil (three tablespoons) and salt. Mix everything well and let stand for 20 minutes.
3. Grease a hot frying pan with a small amount of oil and bake thin flour products over medium heat. The size should not be large, otherwise the pancakes will be difficult to flip. Serve with herbs or sour cream.

Many young housewives do not know why pancakes stick to the pan. The solution to this problem is quite simple - you need to choose the “right” frying pan and knead the dough correctly.

The main reasons why pancakes stick to the pan

To bake thin and delicious pancakes, evenly fried, first of all you need to choose the right frying pan and prepare it for cooking.

Choosing the right cookware and heating it

For baking thin, delicate pancakes, the most suitable cast iron and aluminum pans. The fact is that during frying, a film of fat forms on such materials, which prevents the pancakes from sticking to the bottom of the pan. Therefore, if you have your grandmother's cast iron frying pan, it will work quite well for pancakes.

But pancakes can even stick to cast iron and aluminum. Here the problem may lie in improper preparation of the pan, or rather its heating. If the dishes have been thoroughly washed with the product, it means thin film fat has collapsed. Therefore, before frying, the frying pan is well heated until a slight smoke appears.

The perfect recipe for pancakes that don't stick

But what to do if the frying pan is suitable and heated correctly, but the pancakes still stick a lot? The dough may have been kneaded incorrectly.

If the pancakes stick to the pan and tear, try kneading the dough accordingly. perfect recipe on raw milk and with the addition of vegetable oil.

Required:

• 2 tbsp. flour;
• 3 eggs;
• 1.5 tbsp. l. Sahara;
• 2 tbsp. l. sunflower oil;
• 1 tbsp. milk;
• 2 tbsp. sparkling mineral water;
• 1 tsp. salt.

Making perfect pancakes:

1. Warm the milk slightly and pour it into a large bowl.
2. Pour in the mineral water and sift the flour into a bowl, stirring until the lumps disappear.
3. Add all other ingredients and beat the dough with a mixer.
4. Let the pancake batter rest for 15 minutes.
5. Stir well again with a whisk and bake.

Pancakes according to this recipe can be served with various fillings, jams, sauces, sour cream and cream. Each fried pancake should be greased with butter immediately after frying.

Why do pancakes stick to a cast iron frying pan?

What to do if pancakes stick even to cast iron?

There are some nuances here.

1. Firstly, before pouring the dough, the bottom must be coated with fat. Some housewives grease with lard, others with a cooking brush with vegetable oil. Many people lubricate the bottom with cow butter or even margarine. The main thing is that there is a thin layer of fat at the bottom. It is very important to do this every time you bake a pancake.
2. Secondly, a new frying pan is not suitable for frying pancakes, even if it is thick cast iron. First, the metal must “shrink,” and this will only happen during the process of using the frying pan. You can cook any dish in a new frying pan, but not pancakes. You can only use a new frying pan with a non-stick coating, on which the pancakes will slide.

If there is no other frying pan, but only a new one, then the cast iron should be calcined. To do this, pour a thick layer of salt on the bottom and place the dishes on high heat for a couple of minutes. After this, wash the frying pan, generously grease it and try baking pancakes in it.

Pancakes are torn - solution to the problem

There are several reasons why pancakes can tear.

1. Maybe not enough eggs. If the recipe is broken, the pancakes will burst. If there are not enough eggs, the texture of the dough will be too light to flip the pancake. Add 1-2 eggs.
2. Maybe the dough is mixed with a small amount of flour. In a hot frying pan, moisture instantly disappears from the dough. The result is a thin and porous pancake that cannot be flipped. Just add a little flour.
3. The next reason is the lack of fat in the dough. Be sure to add fat to the dough. It is this that makes the dough elastic, and the pancakes will stop tearing. You can add vegetable oil or add melted cow's oil.
4. Pancakes can also tear if there is too much sugar in the dough.
5. And finally, pancakes often tear if a bad frying pan is used. The bottom must be thick.

What to do if pancakes bubble and stick

Sometimes pancakes bubble in the pan and stick. main reason why does this happen - incorrectly kneaded dough. Once the pancakes start to bubble, they can't be baked.

The first thing to do is add flour. A little dough is poured into a separate bowl, 2 tbsp is poured into it. l. flour and the dough is kneaded. After this, everything is combined and mixed. The problem should go away.

Experienced chefs add a little to pancakes potato starch to prevent bubbles from appearing. Pancakes with starch do not tear or stick, and also do not burn. Such pancakes can be successfully baked even in a not very good frying pan. It is enough to mix 2 tbsp into the dough. l. regular potato starch.

And finally, if used unsuitable frying pan, then the pancakes can also stick and bubble. If you don't have the perfect cookware on hand, try baking on Teflon or ceramic. Non-stick cookware is also suitable.

What's the best way to knead pancakes so they don't stick?

Pancakes can be mixed with kefir with boiled or mineral water, with sour or fresh milk. Pancakes made with kefir turn out especially tender and thin if you follow the recipe.

The classic version of making pancakes is a recipe made with fresh milk. In this case, you must add fat to the dough so that the pancakes do not stick to the bottom.

You can bake pancakes in water, but such products will not turn out tender. They can be used to prepare dishes with meat or mushrooms. If pancakes are mixed with water, then it is better to add melted water to the dough. butter so that they don't stick.

What to do to prevent pancakes from sticking to the frying pan No matter what they say, folk wisdom is real wisdom and doesn’t just say anything. All proverbs do not arise out of nowhere; they are based on long observations of our lives. This statement fully applies to the well-known proverb about the first pancake, the one that is “lumpy.” Of course, if this does not concern us personally, then we can laugh, but if this happens to us, then there is no time for laughter. Moreover, often such an “adventure” 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 while preparing pancakes, after all, this is a nuisance. And if guests are still in the house waiting for pancakes, and then “this” happens, then you actually want to cry. Unfortunately, not many housewives managed to avoid such a fate. happy women there is more, we will tell you how to make the process of preparing pancakes enjoyable, and not “nervous”. This article contains advice from many sites; we tried to systematize and “dilute” them. personal experience, it’s not small for us. Tip 1 - choosing a frying pan Many people advise using a separate frying pan for cooking pancakes. The advice is correct, but only partly. It all depends on what metal your frying pan is made of. If it is made of cast iron or aluminum, everything is correct, but this advice does not apply to other frying pans. Why? The fact is that on cast iron and aluminum frying pans, during frying, a hard film of fat is formed, which prevents the pancakes from sticking. This same film, by the way, protects cast iron from rust. Of course, after making pancakes you will wash the frying pan, but after one wash the film will not wash off, this will help you cook pancakes successfully next time. If you wash the frying pan several times after preparing various dishes, the film will be washed off, and the next pancakes will begin to burn again until the frying pan “gets used to it,” gets old and becomes “contaminated” with burnt oil. Tip 2 - heat the frying pan correctly You started frying the pancakes at insufficient temperature heated frying pan. This advice is completely true. The frying pan must be heated with oil until the first “smoke” appears - this is an indispensable condition for cooking. It’s all about the same protective film. And during frying, the pan should be well heated. Otherwise, not the first pancake will start to stick, but all the ones following it. Of course, only a more or less experienced housewife can immediately determine the degree of heating of the frying pan. The rest have to check the temperature with the “first pancake”. Tip 3 - add butter to the dough Pancake dough is too lean. You should definitely add oil to it, this will improve the taste of the beans and will be an additional insurance against burning. Don't forget to stir it well after adding butter to the dough. The “operation” will take a little time, but you will immediately see a positive effect. If you have a lot of dough, then even during the frying process, periodically stir it additionally; oil tends to accumulate near the surface. Tip 4 - correct dough The dough is too sparse. You should already know what kind of dough to prepare. Of course, you can’t bend it in the other direction either, otherwise your pancakes will be tough and resemble small, bad buns. Another. If your test has a lot baking soda– this will have a bad effect on the quality of the pancakes. Soda makes the pancakes very loose and they can burst at the slightest load. You don’t even need them to stick, they can tear during ordinary turning. Tip 5 - grease the frying pan Some “advisers” convince you that pancakes should only be cooked in a dry frying pan. Rest assured, they either fry it themselves in a greased frying pan, or have never cooked pancakes in their life. Of course, this procedure can be carried out in a Teflon-coated 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 you turn to the same folk wisdom, then it says that you can’t spoil a pancake with oil, and not vice versa. Tip 6 - add oil When frying, do not skimp on oil. Of course, they should not float in it like pies, but a dry frying pan does not improve the quality of the pancakes. Don’t 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. Tip 7 - lard One of the old and most reliable tips is to grease the frying pan with an ordinary piece of raw lard. Place it on a fork and before each adding a new portion of pancakes, wipe the entire surface of the hot frying pan with lard. By the way, if it doesn’t start to heat, it means the frying pan is not warmed up enough - another defense against “clumpy pancakes”; there is time to warm up the frying pan. Believe me, the lard will melt exactly as much as is needed for one serving, there will never be too little or too much. Moreover, this is the most economical way. You save on both oil and pancakes, which will no longer be lumpy. Tip 8 - do not use a new frying pan Do not use a new frying pan in any way. Even if you have carried out all the recommended manipulations with it - calcination, steaming, and so on. The new frying pan will not cope with pancakes one hundred percent, it is its fault, and you will be responsible. Is it necessary? In general, we would advise, if possible, to use the most old frying pan, this technique has been confirmed by many housewives. We could go on, but these tips are quite enough. Each of us has our own little secrets and considers only them to be the only correct ones. One more thing. Many people think that this advice can be ignored, but this is not at all true. By the way, if we again turn to folk wisdom, it confirms our advice. Prepare pancakes with good mood, love both yourself and those for whom you cook. The good mood will definitely be transferred to the pancakes, and they will try to maintain it! And even if something doesn’t work out, it’s not a global catastrophe, it’s not great sorrow! Don't take everything to heart, more smiles and joy. Then even this pancake, which is “lumpy,” will seem the most delicious to your household.

Ruddy, aromatic, delicate and incredibly tasty! What are we talking about, you ask? Of course, about the favorite dish of all Russian people - pancakes! Every housewife has several pancake recipes in her piggy bank, which she uses to delight her family on holidays or weekends. However, sometimes real confusion occurs in the preparation of this dish, as a result of which the pancakes stick. Housewives do not always understand why this happens. But such an annoying oversight can not only spoil the mood of experienced housewives, but also lower their self-esteem. If you, too, have encountered a similar problem and cannot determine the reason why the pancakes tear and stick, then read our article. In it we have collected all the existing reasons that can ruin your fragrant culinary masterpiece.

Russian pancakes are the most common ritual dish

Every Russian person believes that pancakes appeared in Rus' and are ours. traditional dish. Historians do not entirely agree with this statement, but they believe that our ancestors first enjoyed pancakes more than one thousand years ago, and therefore we can well consider them an original Russian tradition.

For many centuries, the Slavs prepared this dish for almost any occasion. For example, they treated women who had recently given birth to them and celebrated the birth of a baby by treating all neighbors and friends to pancakes. They were also baked for all festivities, the most famous of which was Maslenitsa.

However, few people know that pancakes were originally a sacred ritual dish. It was customary for them to remember the dead, and it was from this tradition that the custom of putting this dish on the table on Maslenitsa, which was considered a sacred holiday, arose. On this day, according to the beliefs of the Slavs, winter dies, so it needs a real send-off, otherwise spring may not come.

Interestingly, each family had its own pancake recipe. It was in no way told to outsiders, but was passed down from generation to generation through the female line. Moreover, even the process of preparing this dish and kneading the dough for it took place in secret. Women began to make the dough in the evening at such a time that this process would last until the moon appeared in the sky. In its light, the housewife had to read a special spell, which she received along with the recipe from her mother or grandmother. After all these manipulations, the pancakes turned out tasty and aromatic, delighting all the family and guests who dropped by.

But why do modern housewives’ pancakes stick? As practice shows, every second woman faces this problem, despite the abundance of modern kitchen utensils with special non-stick coatings. So, let's find out the reasons why pancakes stick to the pan and tear.

List of the most common reasons for unsuccessful pancakes

It often happens that even those housewives who were previously proud of this dish no longer succeed. The once smooth and flavorful pancakes turn into lumps, tear, burn and stick to the pan. We have collected the most common causes of this problem, which can be easily eliminated:

• dough consistency;
• wrong recipe;
• changing the frying pan;
• insufficient heating;
• lack of oil.

Now let's go through the items on the list in more detail.

About consistency

Housewives often try new pancake recipes. They are shared by friends and other women on special forums, but the next recipe does not always result in a pile of fragrant pancakes appearing on the plate. Housewives often write on the Internet that they observed all the proportions when making the dough, added all the necessary ingredients, and even heated the frying pan to the specified temperature. But, alas, the pancakes began to burn and turn into unsightly lumps when flipped. Why do pancakes made according to all the rules stick? In fact, the answer to this question is extremely simple.

The point is that sometimes using different varieties flour in the same proportion gives a completely unpredictable result. The dough changes its consistency, becoming too thick or very liquid. Ideally, it should resemble liquid sour cream, only in this case the pancakes will easily turn over and acquire a beautiful golden hue.

If you notice that your dough is too thick, then add the liquid specified in the recipe to it. This role is usually played by water, milk, kefir or even yogurt. And if the consistency is too liquid, feel free to add flour and bring the dough to the required condition.

Recipe: errors or intentional non-compliance

Many women are accustomed to cooking without looking at the recipe. It seems to them that by changing the proportions just a little here and there, they will not spoil the dish at all. However, in reality, it is precisely these women who then have to get upset and think about why the pancakes stick.

The fatal mistake is too much or too little baking soda and eggs in the recipe. The first ingredient makes the pancakes so loose that they simply cannot be flipped. But saving eggs turns the dough in a frying pan into something white and absolutely unappetizing. Therefore, it is precisely this reason that may lie the secret of why pancakes stick to the frying pan. What to do in this case?

The trial and error method will help here. Add the eggs to the batter and pour a portion into the pan. If this time the pancake turns over easily, then you have corrected the mistake and achieved the goal. Excess baking soda is more difficult to deal with. In this case, you will have to mix the dough again, but without soda and mix it with the first portion.

Changing the pan

This reason is the most common among all. After all, even skillful and experienced housewives experience problems when trying to bake pancakes in a frying pan just bought in a store. If you have new aluminum or cast iron utensils in your kitchen, then carry out a number of manipulations with them.

First of all, place it on the stove, filling the bottom with salt and soda. Moreover, one tablespoon is enough for the latter. Stir the resulting mixture periodically until it changes color to cream. After this, cool the pan and wash thoroughly.

Now you can start baking pancakes and be sure that they will turn out just perfect.

Why do pancakes stick and what to do?

If you start baking pancakes in a frying pan that has not yet reached the required temperature, you will most likely encounter the fact that they will all turn out lumpy. Therefore, take care of this at the test stage.

It is best to heat the pan initially without oil, during which time you will have time to prepare the dough. Afterwards, thoroughly lubricate it with fat or oil and warm it up a little more. Only after this can you start baking pancakes.

Oil saving

Even if you are on a diet and proper nutrition, then you shouldn’t give up oil when preparing pancakes. Remember that they cannot be tasty without this important ingredient. Therefore, immediately abandon recipes that do not initially say about adding oil. Also keep in mind that even the most modern frying pan needs to be oiled. This affects taste qualities pancakes and their appearance.

If your pancakes do not want to turn over, then add oil to the dough and try to grease the pan with it before each pouring of the dough. In the case of this Russian dish, we can say that it is difficult to spoil it with an abundance of fat.

Why do pancakes made with milk stick?

This question is asked by many housewives who prefer to make dough only based on this product. Oddly enough, this ingredient often causes pancakes to burn and clump. To avoid this, change the proportions of milk by replacing half of it with plain water.

There is another reason why pancakes stick to a frying pan in milk. It lies in the fact that the dairy product sometimes begins to sour right in the dough. This changes its consistency and makes it overly sour. As a result, the pancakes begin to burn and stick. You can solve the problem by adding flour and soda; it would also be a good idea to slightly dilute the dough with boiling water. All of these ingredients perfectly neutralize excess acid.

Pancakes with kefir: how to avoid sticking

Many housewives prefer pancake recipes with kefir. They always turn out very tender and thin, but this is the problem. After all, it is very difficult to turn such a pancake over.

Experienced housewives advise following several rules to ensure that your kefir pancakes always turn out perfect. Select a thin spatula for turning, wash thoroughly and then wipe dry the frying pan, and also add vegetable oil to the dough.

To ensure your pancakes always flip easily, we've put together some general tips:

• grease the pan along with the sides;
• for baking pancakes, choose frying pans with a thin bottom and edges;
• select the required one temperature regime(high and low heat equally contribute to the dough sticking);
• When making the dough, use only room temperature products.

And finally, I would like to say that there are no housewives who do not know how to bake pancakes. If they don’t work for you, then it means you just haven’t found your recipe yet. Try it. And one day a stack of fragrant and delicate pancakes will definitely appear on your table.