One of the most common reasons for unsuccessful pancakes is Incorrect order of adding ingredients to the dough. Many people start combining milk, water, eggs and fat, and then add flour, which results in the formation of lumps. These lumps are difficult to break up, even with intense mixing, and the mass loses consistency and becomes uneven. As a result, the pancakes tease when turning, burn at the edges and do not have uniform structure.
Proper preparation begins with sifting flour to a bowl. This not only removes possible pollution, but above all aeration, which makes it easier to combine with other substances. Only to the base prepared should be gradually added liquid ingredients – first a little, then more and more, stirring constantly. Thanks to this, the flour has time to absorb fluids evenly, and the dough becomes smooth, flexible and easy to spread in a pan. This approach also allows It is much better to control the consistency of the mass.
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Adding flour to a bowl of full fluid causes that It begins to break down immediately. The resulting lumps are difficult to break down without the use of a blender, and this does not always bring the expected result. Instead of a smooth, homogeneous mass, a liquid with floral lumps is formed, which for frying form cavities or thickens in dough. The pancakes prepared in this way are uneven, fall apart and have unpleasant, rubber structure.
In order for the pancakes to be thin, elastic and evenly fried, the proper preparation of the ingredients is crucial and Choosing the right equipment. Eggs should have room temperature, because only then they effectively combine with flour and other ingredients, creating a smooth, homogeneous mass. Milk and water can be cool, as long as the dough is thoroughly mixed (for a consistency resembling a rare cream). For this purpose, it’s best to use a hand whisk or a mixer placed on low speed.
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When the mass is ready, it is worth paying attention to The way it is dosed. The use of a ladle or another measure allows you to precisely control the amount of dough that goes on. Too large portion results in a thick, uneven pancake that is difficult to turn and fry. Too little, however, it does not cover the entire surface of the vessel and creates a thin, fragile cake. It is best to distribute the dough with a circular motion, starting from the inside of the pan and gently tilting the dish so that the mass evenly spills the entire surface.
The last important element is the frying temperature control and Turning technique. Fry pancakes best on medium heat, because too high temperature makes them burn from the outside before they can cut inside. Too low temperature, however, leads to excessive drying and loss of flexibility. It is worth warming the pan well before pouring the first portion of the dough, and use a wide shoulder to roll, which allows you to gently, but probably rotate the cake. Only precise performance of all stages gives an effect in the form of thin, flexible and evenly flushed pancakes ready to fill or serve without add -ons.
