People say that it breaks where it is thinnest. But in the case of pancakes, this rule does not always work.
You can bake a whole stack of ruddy and thin pancakes, and not a single one of them will tear or stick to the pan if you mix the dough correctly.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker shared the secrets of success.
The secret of success
Don't skimp and buy a pancake pan, and before pouring in the batter, be sure to heat the pan properly.
As for the reasons, most often pancakes stick and break due to excess sugar (more than two tablespoons per liter of dough).
If the dough has already been mixed and the pancakes are not working, add one egg, ½ tablespoon of flour and 2 tablespoons of vegetable oil, and then mix.
The perfect recipe:
milk 1 glass;
boiling water 1 glass;
flour 1 cup;
eggs 2 pcs;
vegetable oil ¼ cup;
sugar 1 tbsp;
salt to taste.
How to cook
Mix eggs with sugar and salt in a bowl. Add vegetable oil and mix.
Without interrupting this process, slowly pour in boiling water and after 5 seconds – milk.
All this time we continue to stir the dough base.
Sift the flour in small portions, knead the dough until smooth, heat the frying pan and start baking.
Don't forget to add a little oil or fat to the pan from time to time to prevent the pancakes from sticking. That's all the wisdom!
Expert: Julia Arkhipova