Indicate with numbers the correct sequence of cooking pancakes technology. Secrets of making pancakes with milk. Custard pancakes with milk, two options

12 Secrets of making delicious pancakes - How to cook and bake delicious pancakes? Secrets from the chef. Who doesn't love delicious pancakes? And even with different fillings? And on Maslenitsa, God himself ordered to bake pancakes and eat them! But how can a young housewife cook delicious pancakes? My own experience is not enough, so the women's magazine site ForLove.com.ua suggests that before preparing pancakes you get acquainted with the most important secrets of cooking and baking pancakes, as well as read the best recipes for preparing delicious pancakes and pancakes not only for Maslenitsa, but on any day in general to the table. Let's start with the secrets of making pancakes. After all, even an experienced housewife does not always know how to properly and tasty cook thin pancakes or pancakes with kefir, pancakes with milk or yeast pancakes, regular pancakes or sour pancakes, buckwheat pancakes or classic pancakes, stuffed pancakes or thick pancakes, pancakes, pancakes, pancakes, pancakes... Secret of making delicious pancakes No. 1: Be sure to sift the flour for pancakes, even if you are sure that it is absolutely clean - sifting loosens the flour with air, and then the dough becomes soft and fluffy. You need to sift the flour immediately at the time of preparing the pancakes, but not ahead of time. Secret of making delicious pancakes No. 2: When preparing pancakes, you can only use fresh eggs, and before adding the eggs to the dough, they must be beaten well. Secret of making delicious pancakes No. 3: Salt and sugar for making pancakes and pancakes... dissolve, stirring, in a separate bowl, then you need to strain the liquid through a sieve so that pieces of undissolved salt and grains of sugar do not get into the dough and spoil its structure. And only the already strained liquid with sugar and salt dissolved in it is poured into the pancake dough. Secret to making delicious pancakes No. 4: Often pancakes don’t turn out well because the sequence and specific order of actions when preparing pancakes is not followed. In order for the pancakes to turn out “correctly” - tasty and beautiful, you should never pour freshly sifted flour into the liquid mixture! First, you need to mix the liquid ingredients of the pancake dough in one pan (at the same time, do not forget that we dissolve salt and sugar separately and then filter), then you need to pour the required amount of sifted flour into another pan, and then, in a thin stream, slowly, continuously While stirring the dough, you need to pour the liquid consistency into the pan with flour. Secret to making delicious pancakes No. 5: To make truly delicious pancakes, you should know that the egg yolks for the dough are prepared separately from the egg whites. Not all sugar and salt should be diluted with water, but only part of them, or only salt should be dissolved in water. Both the yolks and whites must be beaten or simply ground very well with sugar. It is advisable to beat the whites well with a mixer. After this, the yolks mashed with sugar are first (!) added to the pancake dough, the dough is mixed, beaten a little, and only then whipped whites are added to the pancake dough! This is how the dough for delicious pancakes is prepared. Secret to making delicious pancakes No. 6: A good recipe for making pancakes and pancakes involves adding a certain amount of butter or vegetable oil to the pancake dough. Just add it to the dough after adding flour and the final kneading of the dough - at the very end. Otherwise, the dough will turn out dense, too elastic and tasteless. And you need to add oil - in moderation, but no more. Secret of making delicious pancakes No. 7: To bake sweet pancakes, you can add more sugar to the dough (to get thin pale pancakes you need less sugar, but due to too much sugar the pancakes can burn), and when adding soda to the dough, you definitely need it take a little and quench with liquid citric acid, previously dissolved in water, or you can quench the soda with acetic acid in the ratio of a quarter teaspoon of soda and a couple of drops of vinegar (the soda should be completely dissolved). The most delicious yeast pancakes are obtained if the dough is mixed with milk, and the fluffiest ones are obtained if the yeast dough is mixed with water. Yeast pancake dough cannot be mixed like regular unleavened pancake dough. For yeast pancakes to turn out well, it is advisable that the dough rises 2-3 times. If the dough has not “fermented”, the pancakes will be dense and tasteless, and if the yeast dough has fermented, then they will be inexpressive, pale and with an unpleasant sourness. When preparing pancakes with sour milk or kefir, soda must be quenched with acid in a separate bowl and added to the pancake batter immediately before adding flour. Secret to making delicious pancakes No. 8: To make delicious pancakes and pancakes, it is advisable to beat the pancake batter a little, but not too much. To prepare yeast pancakes, it is important to be able to catch the moment when the dough has already risen, but has not yet “fallen” - then they need to be baked. Secret of preparing delicious pancakes No. 9: To obtain rosy, tasty pancakes and pancakes, you need to heat an iron frying pan well, preferably with a thin bottom or a cast iron frying pan with a thick bottom, or an ordinary modern frying pan with a non-stick coating. It is advisable to thoroughly heat the pancake pan over high heat before baking pancakes, or even better, heat it with coarse table salt, shaking it regularly in the pan. After calcining the pan with salt, you do not need to wash it - just wipe it with a clean, dry cloth. It is important that only pancakes are cooked in the pancake pan, and that it is stored in a separate, clean place, because washing the pancake pan is not advisable. Some people prefer to grease the pan with lard the old fashioned way - but this is not an acquired taste. It is best to grease the bottom of the frying pan with butter, but if it is in short supply, then refined sunflower oil will do. You can turn the pancakes with a fork, a special elongated fork-pot holder from the cutlery set, or a wooden spatula. Secret to making delicious pancakes No. 10: Use a small ladle to pour the batter into the frying pan - and only add a little bit of batter so that the pancakes don’t turn out too thick and clumsy. When pouring the dough into the frying pan, hold the ladle in one hand and the frying pan in the other. Moreover, the dough must be poured onto the hot surface of the frying pan quickly, and turning the frying pan back and forth so that the dough is quickly and evenly distributed over the surface of the frying pan. Fry the pancakes over good, but not excessive, heat for 30 seconds - one side of the pancake. When turning the pancake, it should easily separate from the surface of the pan, and you need to determine the moment when the pancake can already be turned over by the following signs - the appearance of bubbles in the baked pancake and the edges of the pancake acquiring a brownish tint. Secret of making delicious pancakes No. 11: Baked pancakes should be placed on one plate of suitable diameter, and the layers between the pancakes should be greased with butter, and the top of the pancake mound should be covered with a clean towel so that the pancakes breathe, but do not cool down. Secret of making delicious pancakes No. 12: Pancakes can be formed into triangles, wrapped in tubes, handkerchiefs. Pancakes can and should be stuffed with different fillings and minced meats - mushrooms with onions, minced meat with onions, stuffing with chopped herbs and eggs, sweet cottage cheese with raisins. Also, children and adults love to devour pancakes on both cheeks with various jams, jam, honey, condensed milk, chocolate butter, and sour cream. And the most important secret of delicious pancakes is that pancakes should be eaten immediately after cooking, as they say - “hot, hot!” Following the simple rules for preparing delicious pancakes, the Maslenitsa holiday will delight you and your loved ones with only the most delicious and beautiful pancake “suns”. And may all your pancakes on Maslenitsa be delicious and not a single one “lumpy”! Author: Tatyana Laptishcheva

Maslenitsa comes to us at the end of winter and in every home you can feel its arrival by the aroma of pancakes. Each housewife has her own recipes, but there are a number of immutable rules of pancake art, thanks to which pancakes turn out incredibly tasty and successful. So, rules for making the best pancakes according to original recipes read on.

How to cook the most delicious pancakes for Maslenitsa?

Now it's time to take out a pancake pan and bake pancakes, but everything seems to be according to the recipe and according to the rules, but every second pancake comes out lumpy. What's wrong? Perhaps the pan was not heated well, the flour was of poor quality, or the eggs were not fresh. To ensure that your pancakes and pancakes are always at their best and turn out simply delicious, I recommend writing down these rules.

Rules for making the best pancakes and pancakes

1. Be sure to sift the flour immediately before preparing the dough.

The flour is saturated with air, and the pancake dough is soft and fluffy.

2. Eggs should only be used fresh.

And the best ones are rustic ones. Eggs from the market should be used in pancakes with great care, because... Their storage conditions are unknown. Before adding eggs to the dough, break them into a bowl and take a closer look at the contents. Fresh eggs should not have cloudy particles, bloody marks or brown spots. Always beat the eggs separately from the main batter and add them at the very last moment.

It's even better to beat the whites and yolks separately. The yolks can be beaten with a mixer and whisk and added to the dough halfway through the process. The whites are beaten only cold and with a mixer, and carefully placed into the dough, stirring with a spatula. Instead of sugar, it is best to use powdered sugar, molasses or syrup to beat the yolks and whites. This way there will be fewer grains and foreign impurities in the eggs.

3. When preparing pancakes, follow the correct order during the cooking process.

We have been baking pancakes for centuries according to the same scheme: dry ingredients are prepared separately, and liquid ingredients separately. And only then everything gets mixed up. Never mix all the ingredients in one bowl at once. First, sift the flour, mix with soda or dry yeast, and then in another bowl prepare the liquid ingredients from milk, eggs, sugar, etc. Then carefully combine the liquid with the flour.

4. To ensure that the pancakes are golden brown and come out of the pan well, add butter to the dough.

Sometimes it’s simple vegetable oil, sometimes it’s butter or magarine. Do not use animal fat in the dough. The taste of such pancakes is not always pleasant, and cold pancakes become unfit for food due to congealed fat. Oil should be added to the dough in moderation and at the right time. Try to add butter to the almost finished dough, so the pancakes will turn out tender and not dense.

5. If pancakes are cooked with soda, then it must be extinguished with lemon juice or vinegar.

This is how the pancakes get a beautiful “lace” pattern. I usually add a grain of citric acid to my pancakes when there is no lemon in the house, and right before baking I dissolve the baking soda in warm water and pour it into the dough. Such pancakes need to be baked immediately for 15-20 minutes, then the dough sours and becomes too dense. It makes pancakes much worse.

6. You need to add a little less sugar to the dough than in the recipe.

You shouldn't rely on your taste here. Even slightly noticeable sugar in the dough can make it too sticky and the pancakes will burn.

7. The fluffiest pancakes are made from yeast dough cooked in water.

But yeast pancakes with milk are the most delicious and taste similar to baked goods.

8. Yeast pancake dough does not like to be rushed.

This kind of dough should rise 2-3 times. If the dough does not “ferment”, then the pancakes will be too dense and tasteless. And if, on the contrary, it ferments, it will be flat and sour. My grandmother made pancake dough overnight. I always said that the dough needs to spend the night in a warm place. Of course, at night she beat it several times with a wooden spoon, but in the morning a wonderful pancake aroma wafted through the house.

9. Yeast pancakes have their own secrets and mysteries.

Not everyone can make yeast pancakes, and it’s not about the recipe or the products. The main thing here is experience and culinary intuition developed over the years. I started making good yeast pancakes only 15 years after my first unsuccessful experience. This is why our mothers and grandmothers have the best pies and pancakes - they have this culinary experience and flair.

Don't worry, you will have them too! What kind of flair is needed in pancake making?
For pancakes made with yeast, it is important to catch the moment when the dough has already risen, but has not yet “fallen”. This is where you need to bake pancakes. All things are put aside and pancakes are baked. In essence, pancakes are the same bread that requires attention and respect.

10. To ensure that your pancakes do not become a lump in the pan and always stand well behind it, keep a separate pan for pancakes.

Now manufacturers offer a huge selection of pancake pans of any size and for any budget.

11. Before baking pancakes, the pan must be very hot and only then greased with oil and poured in the dough.

Grandma said that a well-heated frying pan bakes pancakes even without oil. It is not advisable to wash such pans at all, especially with detergents. She cleaned her cast-iron pancake frying pan with salt, after heating it thoroughly over the fire. And what lacy pancakes came out of that frying pan!

12. Pour the dough into the pan in moderation.

The liquid dough should cover the bottom on its own, but thick dough, like yeast dough, can be added in more; it does not spread well on its own in the pan.

13. You need to remove pancakes from the pan not onto a plate or board, but onto towels.

Cover the table with a clean kitchen towel, and then turn the frying pan with the prepared pancake onto it. Pancakes lying on such a blanket become so tender and fragrant that they will never be on a plate.

14. If you plan to reheat the pancakes later.

If you plan to reheat homemade pancakes later in the microwave or in the same frying pan, then the finished pancakes should be stacked and coated with melted butter. When heated, the pancakes will not become dry, but on the contrary, they will be even tastier.

And there is a recipe for consolidating all the listed rules.

Whey Pancakes Recipe

Ingredients:

• 2 tbsp. whey
• 2 tbsp. flour
• 2 eggs
• vegetable oil
• 0.5 tsp. salt
• 0.5 tsp. soda
• 1 tsp. Sahara

Cooking method:

1. Sift the flour. Heat the whey.
2. Add flour, sugar, salt and soda to the whey.
3. Beat and leave under a towel for 30-40 minutes. Then beat the eggs and add to the dough.
4. Pour in 2-3 tbsp vegetable oil. l. and beat the dough with a whisk.
5. Bake in a greased frying pan on both sides.

Happy Maslenitsa and happy pancakes!

Have fun cooking and be healthy!

Always yours Alena Tereshina.

There are a lot of secrets to making pancakes; we can outline a few of the most important nuances, thanks to which you will get very tasty pancakes.
Flour
One of the most important and useful secrets is sifting flour. You need to sift just before cooking, this way you will get a fairly fluffy, soft dough.
Soda
The soda must be slaked, there are two options: vinegar and citric acid (dissolve in water), you don’t need a lot of soda, everything is in small proportions. It is important to ensure that the soda is completely dissolved. If pancakes are cooked with sour milk or kefir, then add soda before mixing with flour.
Sugar and salt
Salt and sugar are required in any pancake recipe; it doesn’t matter what the filling is, the amount of ingredients can be varied according to taste and recipe. You need to be careful with sugar! Large amounts of sugar can cause pancakes to burn. The brownness of pancakes also depends on sugar; the less sugar added, the paler the pancakes and vice versa. Before adding, sugar and salt must be stirred in a small amount of water until completely dissolved; you can make sure that the ingredients are completely dissolved by straining the mixture.
Eggs
Another secret is fresh eggs. Beat the yolks and whites and add them separately, first the yolks, then the whites. To maintain the foamy structure of the dough after adding proteins, you need to mix from top to bottom.
The basis
The best basis for pancakes with yeast is milk, and for the best result, such dough should be risen a couple of times, otherwise the dough may ferment. For any base, be it milk, kefir, water or sour milk, there is a clear rule - room temperature.
Subsequence
Another important secret is the sequence of mixing the ingredients. First, all the liquid ingredients are mixed immediately and a mixture of salt and sugar dissolved in water, then the mixture is gradually poured into the flour in a thin string, while the dough must be stirred thoroughly and continuously to break up all the lumps.
Oil
The next secret to baking delicious pancakes is adding sunflower or melted butter to the dough. Oil is added at the very end, before cooking. It helps the pancakes not burn on the pan.
Preparation
To prepare pancakes, it is advisable to have a frying pan in your arsenal that is not used for preparing other dishes, and butter would be an ideal option for greasing. You need to pour the dough in a small amount, preferably with a small ladle, evenly distributing the dough over the hot frying pan and turning it a little. The pancakes should be baked over medium heat for about 30 seconds on one side until bubbles appear and slightly golden edges, then turn over and fry for about the same amount on the other side; when turning, the pancake must be easily separated from the surface of the pan and not stick.

The finished pancakes should be placed on a wide, flat plate, thoroughly coated with butter, then covered with a slightly damp lint-free towel so that the pancakes do not dry out and remain tender.

To prevent the pancake from coming out lumpy, you need to remember the basic secrets and rules, they are simple, but strict adherence to these secrets guarantees an impeccable result - the incredible taste of the pancakes.

From February 12 to 18, 2018, according to the Orthodox calendar, Cheese Week or Maslenitsa comes . Everyone knows that this week there are festivities and pancakes are baked with milk, yeast, lean pancakes without eggs in water and in water with eggs. This is how they say goodbye to the fierce winter and welcome spring.

Today we will bake pancakes with milk, learn 15 secrets of their baking, thanks to them we will be able to bake amazing in taste, thin and delicate in appearance.

Before we start preparing the pancakes themselves, we will learn 15 secrets of baking pancakes with milk.

15 secrets of baking thin openwork pancakes with milk

We learned the main principles of kefir pancakes while baking them. We learn the secrets of baking pancakes with milk thanks to video blogger Milenija.

And so, 15 secrets (rules): 1 tbsp = 250 ml

1.For every 2 cups of liquid, add 1 cup of flour;

2. For every 1 tbsp. flour - 1 tsp. baking powder;

3. Vegetable oil must be present in the pancake dough;

4. For 1 tbsp of liquid - 1 egg, if the pancakes are filled, then for 2 tbsp. liquids -3 eggs;

5. In order for the pancakes to be tender and not “rubbery”, 1/4 of the liquid should be kefir, yogurt or liquid sour cream;

6. Be sure to add at least 1 tsp of sugar to the dough. and more (to taste) , if we make sweet ones) for 2 cups of liquid;

7. Flour must be sifted;

8. It is better to use a pancake pan or one with a non-stick coating. When using cast iron, it must be calcined over high heat with salt;

9. Before the first pancake, grease it with sunflower oil , heat over high heat until lightly smoking, pour in the dough and reduce heat to medium;

10. When pouring pancake batter into a frying pan, hold the frying pan at an angle and try to pour it into one circle rather than pushing it around the frying pan. . Pour 60 ml of pancake batter into a frying pan with a diameter of 20 cm;

11. Grease the pan before each pancake, makes the pancakes lacy, and if this is not done, a smooth structure;

12. To turn pancakes, you must have a spatula with a thin edge or a wooden skewer to separate the pancake from the edge of the pan;

13. If the pancake is too thin, breaks, or cannot be removed from the pan, add 1-2 tbsp. l flour;

14. If the pancakes are not intended for filling, after baking, grease them with melted butter or just butter to give an amazing taste;

15. If the pancakes are prepared for future use, there is no need to cover them with butter, but put parchment or cling film between the pancakes, put them in a bag and put them in the freezer.

Pancakes with milk recipe for openwork pancakes

According to the recipe, you get 15-17 pancakes, 20 cm in diameter.

We need:

• 1.5 tbsp. milk
• 0.5 tbsp. kefir
• 2 eggs
• 1 tbsp. flour
• 1/3 tsp. salt
• 1-2 tsp. Sahara
• 1 tsp vanilla sugar (for sweets)
• 1 tsp baking powder
• 2 tbsp. vegetable oil for dough
• 2 tbsp. melted butter
• vegetable oil

Preparation:

1. Beat eggs, sugar and a little flour with a whisk into a homogeneous mass. This will give us the opportunity to make the dough without lumps.

2. Add milk, kefir, vanillin to this mixture, stir thoroughly until smooth.

3. Sift the remaining flour, portionwise, into the resulting mixture, without stopping stirring. Here, along with the flour, add baking powder, salt, vegetable oil, stir until smooth.

The dough is made with baking powder and bakes immediately.

4. Grease a well-heated frying pan with vegetable oil, wait for a slight smoke and pour in the dough.

Bake over medium heat for 1-2 minutes on one side, turn over and 30 seconds . with another.

Custard pancakes with milk, two options

The recipe calls for 1 tbsp = 200 ml or 4 tbsp. with a slide

1st option

We need:

• 8 tbsp heaps of flour
• 2 medium eggs
• 3 tbsp. Sahara
• 2 tbsp. sour cream
• 200 ml warm milk
• 250 ml boiling water
• 1/4 tsp. salt
• 3 tbsp. vegetable oil in the dough and 2-3 tbsp. l. for frying pan
• 20 g butter

Preparation:

1. Mix the eggs in a bowl , sugar, salt and beat for 3-4 minutes with a whisk.

2. Add sour cream, this is optional, you can do without it, continue to beat.

3. Gradually, sifting in portions, add flour. Pour warm milk into the dough, then flour and mix until the consistency of liquid sour cream is obtained.

4. Pour in vegetable oil at the end of the kneading, along with boiling water, while stirring. Check the consistency; if the dough is too thick, add another 50 ml of boiling water.

5. Bake in a well-heated frying pan.

2nd option

According to this recipe we will get 40 pancakes with a diameter of 20 cm (1 tbsp = 250 ml)

We need:

• 3 tbsp. flour
• 3 eggs
• 1 tsp salt
• 2 tbsp. Sahara
• 2 tbsp. milk
• 2-3 tbsp. hot water
• 1 tbsp. any oil

Preparation:

1. Lightly beat eggs, salt, sugar, sift half of the flour, stir with a whisk.

2. Gradually add sunflower oil and the remaining flour to the eggs, stir until smooth, without lumps.

3. With continuous stirring, pour in very hot water and stir until the consistency of cream. Let it rest for 30 minutes.

4. Grease a hot frying pan, just under the pancake, and pour in the dough. We bake on both sides. Grease the prepared pancakes with butter.

Thin pancakes with milk like in a factory canteen in the Soviet years

Makes 15-16 pancakes with a diameter of 18 cm.

We need:

• 350 ml. milk
• 2 eggs
• 130 g flour
• 30 g sugar
• 40 g vegetable oil
• 4 g salt (0.5 tsp)

Preparation:

1. Lightly beat the eggs with sugar, salt, some flour and a little milk. Without ceasing to beat, add flour little by little and mix well, pour in the remaining milk. Leave for 30-40 minutes for the gluten to start working.

After that, add vegetable oil and mix.

To avoid lumps in the dough, mix: first the eggs with sugar. then flour, a little milk, and then the remaining milk.

2. Fry in a well-heated dry frying pan.

Thin pancakes made with milk and starch.

We need:

• 4 eggs
• 0.5 l cold milk
• 4 tbsp heaps of flour
• 4 tbsp potato corn starch) with a heap
• 2 tbsp. Sahara
• a pinch of salt

Preparation:

1. Mix the eggs, part of the milk, sifted flour and starch, salt and sugar until smooth. Mix the remaining milk into the dough. Leave for 1-2 hours, at least 30 minutes.

2. Then, add vegetable oil, mix, and start baking. Pancake dough, stir occasionally, because starch settles to the bottom. Grease a well-heated frying pan for the first pancake.

A successful recipe for pancakes with milk without eggs

We need:

• 2 tbsp. kefir
• 1 tbsp. milk
• 1 tbsp. water
• 2 tbsp. flour
• 0.5 tsp soda
• 3 tbsp. vegetable oil
• salt, sugar to taste

Preparation:

1. Mix kefir, salt, flour, soda and a little milk. Pour in the rest of the milk , stir. Check the consistency of the dough; if it’s too thick, add 1/2 tbsp. water, mix.

2. Bake on both sides in a hot frying pan.

The best recipe for pancakes with milk

We need:

• 0.5 l fat kefir
• 1 tbsp. milk
• 2 large eggs
• 1.5 tbsp. flour
• 1 tbsp. Sahara
• 1 tsp soda
• 0.5 tsp salt
• 2 tbsp. vegetable oil

Preparation:

1. Lightly heat the kefir over the fire and transfer it to a bowl.

2. Add sugar, salt, soda and eggs to it and beat with a blender and add flour a little at a time, beat until smooth, without lumps.

3. Heat the milk and pour it hot into the dough, in a thin stream, without ceasing to stir.

4. Bake in a heated frying pan on both sides.

Happy holidays and bon appetit!

- What could be easier - bake a stack of delicious pancakes? - the experienced housewife will ask.

- What could be worse than trying to make at least ONE decent pancake and not a lump of batter? - the housewife, inexperienced in pancake making, will ask with tears.

Very often on the forum we hear: “Help! I can’t make pancakes!” And everyone joins in the discussion of the problem: what’s wrong?

I tried to collect all the tips and tricks from experienced blind bakers. So, what do you need to do in order to bake a pile of delicious, delicious pancakes?

Dough preparation technology

* Be sure to sift the flour. And in a separate bowl. You need to sift the flour immediately before preparing the dough. In order for the dough to be saturated with additional air bubbles.

* It is better to beat the eggs separately before preparing the dough. This way they will be better distributed in the dough.

* First you need to mix the liquid ingredients (water, milk, kefir, whey, eggs). Add salt and sugar there.

* When the liquid phase of the dough is ready, add it, stirring, into the flour. Not the other way around!

* If the dough turns out thick, dilute it with additional water or milk.

* If the dough is made with soda, then the soda must be extinguished and introduced into the liquid phase immediately before combining with flour.

* If the dough is with baking powder, then the baking powder is mixed with flour. And in terms of quantity, you need to take 2 times more soda.

* Butter (vegetable or melted butter) is added to the dough at the very end (otherwise the pancakes may turn out dense, “rubbery”). The quantity should be reasonable: there should not be too much oil.

* If you are preparing pancakes from yeast dough, you must let it rise 2-3 times. Don't stir the dough! Just spoon it out with a spoon. If the dough is not allowed to rise well, the pancakes will be dense, “rubbery” and tasteless.

* To prevent the dough from becoming too sticky, do not beat it for a long time.

What kind of pan to bake in?

* According to reviews from pancake bakers, the most delicious pancakes are made in a cast iron frying pan.

* Pancakes baked on cast iron or thickened aluminum differ in texture from pancakes baked on Teflon. Not all dough is suitable for Teflon. Experiment, find the right one.

* If the pan has an uneven bottom, the pancakes will stick, tear, cook poorly and turn over. This is due to uneven heating.

* Whatever frying pan you choose, it is better that it has a thick bottom.

Pancake baking process

* The dough should only be poured onto a well-heated frying pan!

* Depending on the composition of the dough, the heating temperature of the pan should be different. So experiment by lowering the temperature.

* After heating the pan to maximum, reduce the temperature. If the dough contains more water and few eggs, then reduce it a little. If the composition of the dough is closer to biscuit (lots of eggs and milk), then reduce it further.

* To be on the safe side, you can grease the pan with oil before the first pancake. Very subtle. To do this, you can use a bandage swab (dipped in a saucer with oil), half a peeled potato or onion placed on a fork (dipped in a saucer with oil), or a piece of lard placed on a fork.

* We recommend that you first bake an experimental pancake by pouring a spoonful of lesta into the pan. You will immediately see whether the temperature needs to be adjusted and whether it easily comes off the pan. And, after trying the finished pancake, you can adjust the composition of the dough (make it thicker, thinner, add salt or sugar).

* When pouring the batter into the pan, hold the pan by the handle and rotate it quickly as you pour the batter. So that the dough is evenly distributed over the bottom of the pan.

* When you see that the edges are colored, turn the pancake over.

Questions that often arise when preparing pancakes

* If the pancake has dried out, looked like cardboard, and breaks, it means you have overdried it. Either the pan was not heated enough, or it was overcooked.

*Usually add 1-2 tbsp per glass of flour. spoons of sugar. Not more! Otherwise, the pancakes will stick and burn. If you don't add any sugar at all, the pancakes will be pale. Those. Sugar gives the pancake a “blush”. Pale does not mean "white".

* For thin pancakes, you need to put less sugar in the dough so that it does not burn.

* To make the pancakes more delicate, add carbonated mineral water to the dough.

* In order for the pancakes to turn out delicate, after preparing the THICK pancake batter, you need to dilute it with boiling water, stirring quickly and continuously.

* If you bake pancakes from fluffy dough (close to sponge dough in composition), bake them in a small size. Because They have a delicate structure; large pancakes will tear when turned over.

*When cooking yeast dough, keep in mind that pancakes will be tastier with milk, and fluffier with water.

* Pancakes cooked with kefir and soda should be eaten immediately. The next day they become tough and tasteless.

* Eggs give greater rigidity to pancake dough.

* Sometimes pancakes tear because the dough is liquid. Thicken the dough with flour.

* To add additional flour and avoid lumps, pour out a cup of dough, add flour there, stirring. When the dough is thick, place it in the bowl with the remaining dough. And mix well.