Why are pancakes torn, and how to fix it

Pancakes - one of the favorite dishes in Russia since the days of the ancient Slavs. But the attitude of modern housewives to this dish is very ambiguous. Some are sure that baking rosy circles is simple and enjoyable. Others are wondering why pancakes are torn when baking, and do not like the cooking process. Nevertheless, every housewife can learn how to cook pancakes that are ideal in all respects. It is important to understand and realize the reason in time.

Why pancakes break when turned over: reasons

Why do pancakes break when turned over? Most often this is due to 2 factors: the wrong choice of frying pan for frying and errors in the ratio of dough components.

Choosing a frying pan for cooking

Properly selected dishes most directly affect the strength of pancakes. It is best to choose a special pancake pan. It has low sides, easily heats up, and then cools down. In the absence of such a pan, it is permissible to use cast-iron or thick-bottom dishes.

To prevent a rush of products during the baking process, before pouring the dough, the pan is greased with lard, mounted on a fork. You can also apply the oil with a culinary brush, spreading it along the bottom of the pan. You just don’t need to add oil to the pan - the dough may not cling to the bottom and accumulate from one edge. Oil begins to bubble, the dough becomes liquid, and as a result, pancakes do not work.

Before pouring the first batch, the pan should be baked to a slightly noticeable haze and removed from the heat for a few seconds. And only after these manipulations can you pour the dough.

By the way, if the pancake mass stuck to the surface and torn, it is not enough, just to remove the remaining dough and wipe the surface.Wash it thoroughly, calcine and oil again.

Bad ratio of ingredients

The taste of pancakes, as well as their strength, depend on the composition of the components. The dough can be kneaded on milk, kefir, mineral water or another basis. Pancakes can be cooked with soda, yeast and boiled water.

Poorly matched dough ingredients can lead to an annoying tearing situation.

The main mistakes of the hostesses are as follows:

• The amount of flour. Flour is an essential component of pancake dough. Excess flour can make the dough thick, slowing its spread. A ready-made pancake is more likely to turn out to be heavy, and can be baked. If it is easy to remove it from the pan, then during folding it is a great chance to break the product. No less insidious is the lack of flour - it will not allow the dough to set during baking, and it will remain liquid, it will be almost impossible to turn over or remove pancakes.
• The eggs. It is generally accepted that the cause of torn pancakes is a lack of eggs. However, this is not entirely true - in a number of recipes their number is 2 pieces, and another recipe does not at all add eggs to the dough. At the same time, pancakes are removed perfectly. The secret is the correct ratio of flour to egg.
• Sugar. In some cases, pancakes may break due to over-sugar in the dough. The bottom side is thus fried, and the top remains moist. Completely flipping the pancake is very difficult. Nevertheless, adding sugar at all is also not an option - without it, the pancakes will turn colorless. 1-2 tbsp. l sand will be enough to provide the product with color and strength.
• Oil. To make products easily removable, add vegetable oil to the dough. Some housewives are sure that a large amount of oil provides pancakes with strength, and therefore add it from the heart. The effect is unexpected - the oil is boiling, and the dough is bubbling, its structure is broken and the pancakes stick to the pan and break. The optimal amount of oil in the dough is 40-50 g.

Pancakes tear when frying or when turning - what to do?

So, damn it still broke - what to do in this situation?

The following pancakes can be “spoiled” by taking into account some recommendations:

1. Pay attention to the surface of the coating. If it is teflon, most likely, the pancakes will break when turned over. To remedy the situation, pour boiling water into the dough.
2. Temper the fire. Often pancakes are torn from baking on high heat.
3. Improper scapula selection can also cause tears. The turning tool should be made of wood.
4. Torn pancakes are likely to lack eggs. You should add an egg to the dough and try to bake another pancake. It is important not to overdo it, because their excess makes pancakes tough.
5. To exclude a similar situation, they should learn to turn over correctly. To do this, gently draw a spatula around the entire product, leave it in its central part, and only then turn it over.

What is better to knead pancakes so that they do not tear

There are a great many recipes for baking pancakes. But if the hostess is not proficient in the art of making pancakes based on beer or whey, it is worth resorting to the proven option, kneading pancakes on milk. It should be a little warm, ideally it should be diluted with water in a ratio of 1: 1.

You can also make the dough on kefir. It should be slightly thicker than in milk. To prevent such pancakes from being too dense, you definitely need to attach a baking powder or soda to the dough.

Learning to bake pancakes properly. Beginner Tips

Inexperienced housewives will undoubtedly come in handy some recommendations regarding the process of preparing the dough and baking pancakes:

1. It is necessary to adhere to the recipe. If in fact the number of components is insufficient or vice versa is excessive, their number should be brought to the desired ratio.
2. Compliance with the rules of kneading. You should use high-quality flour, introducing it in small portions. The mass is thoroughly mixed, achieving a uniform consistency.
3. Instead of butter or lard, half the raw potatoes can be used to grease the pan.
4. Thin pancakes are baked on medium heat, yeast - with little heat.
5. You need to turn the pancake when a crust appeared on its edges. An attempt to remove earlier is likely to lead to its rupture.
6. Do not extinguish soda separately from flour, it is better to mix them together before the process. Separate slaked soda will cause the gas bubbles responsible for the airiness of the pancakes to evaporate even before mixing with the flour. The functionality of the soda is thus reset to zero.

Baking pancakes may well become the hostess's favorite culinary affair, and tearing lumpy pancakes will be a thing of the past. The main thing is to follow the recipe, use quality products and the right pan. You can “fix” the matter in the baking process, adding the missing components to the dough and solving, thus, the problem of pancakes tearing when turning over.