"If you have a tenth pancake lumpy - God bless them, with pancakes, bake lumps!.." Is this a familiar phrase? This means that the problem is familiar. How do you make the pancakes look neat and crispy and not sticky?
If the pancakes do not want to bake in any way and tend to stick to the pan, check:
1) The correctness of the recipe and the availability of all culinary ingredients.
- Do not try to replace pancake flour with ordinary wheat flour - otherwise, instead of pancakes, you will get pancakes.
- It is recommended to dilute the pancake dough with warm (about 40 degrees) milk or water. If you use cold milk or water, it will be difficult to get rid of the lumps in the dough. If the temperature is too high, the taste of the pancakes will inevitably change.
- The consistency of the finished pancake dough should resemble liquid sour cream. If it "reaches" for a spoon - add liquid.
2) The correctness of the cooking technology.
- For baking pancakes, it is recommended to use a thick-walled cast iron frying pan or pancake maker hot over the fire. Give the pan some time to "start working" - and accept that the first 2-3 pancakes are stuck together into lumps.
- To make the pancakes easy to bake and turn over, it is recommended to add 1-2 tablespoons of heated sunflower oil to the finished dough.
- Use a thin metal spatula with a pointed edge to turn the pancakes.
If none of the culinary tricks described above helps, and the pancakes continue to stick together, give the dough an hour and a half to "rest" in a warm room: during this time, all the ingredients will mix evenly, the pan will cool down, and your mood will improve significantly. Start your pancake baking process from scratch. Bake pancakes, not lumps!
