After pouring the batter into the pan, the pancake may puff up.
The appearance of numerous bubbles on the surface of the future dish is an undesirable phenomenon.
The consequence may be uneven heating of the pancake: the food will not become golden brown on the entire surface. And some areas may bake very poorly.
Large bubbles that burst can cause the pancake to break and turn into an unappetizing looking lump.
If a cook wants to make whole, airy and evenly baked pancakes, then he should not make the following mistakes:
Lack of flour
The lack of bulk ingredient is the reason for the small weight of the pancake batter.
As a result, under the influence of high temperatures, the culinary product begins to rise in the pan.
To solve the problem, you need to make the remaining pancake base a little thicker. Of course, by adding a little flour.
The dough has not risen yet
If the housewife is preparing pancakes from yeast dough, then there is no need to rush to pour the base into the frying pan.
The dough needs to “rest” and mature for some time.
Low heat frying pan
The surface of the pan should be hot. You can't pour the dough into a cold pan.
However, you shouldn't heat the frying pan too much. Firstly, the problem with bubbles is unlikely to be solved. Secondly, the dish will burn on the outside and remain raw on the inside.
