"If you and the tenth pancake are lumpy - God would be with them, with pancakes, bake lumps!.." A familiar phrase? So the problem is familiar. How to make pancakes look neat and crispy instead of sticking together?
Pick your recipe
If the pancakes do not want to bake and try 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 breed dough for pancakes with warm (about 40 degrees) milk or water. If you use cold milk or water, it will be difficult to get rid of lumps in the dough. If the temperature is too high, a change in the taste of pancakes is inevitable.
- The finished pancake batter should be reminiscent of liquid sour cream in consistency. If it "reaches" for a spoon - add liquids.
2) The correctness of the cooking technology.
- For baking pancakes, it is recommended to use a cast iron thick-walled pan or crepe maker, heated over a fire. Give time to the pan so that it "starts to work" - and reconcile with the fact that the first 2-3 pancakes stuck together into lumps.
- To make pancakes easy to bake and turn over, it is recommended to add 1-2 tablespoons of warmed sunflower oil to the finished dough.
- For turning pancakes, use a thin metal spatula with a pointed edge.
If none of the culinary tricks described above helps, and the pancakes continue to stick together, let the dough "rest" for an hour and a half in a warm room: during this time all the ingredients will mix evenly, the pan will cool, and your mood will improve significantly. Start the pancake baking process from scratch. Bake pancakes, not lumps!
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