Why pancakes stick and burn when frying: never cook them that way
The perfect pancakes should be thin and golden. But even if the consistency of the prepared dough suits you - during frying, products can stick and tear. This phenomenon has several reasons.
The editors of FoodOboz will tell you how not to cook dough for pancakes, so that it turns out delicious products. For this dish, it is very important to observe the correct proportions.
You'll never make perfect pancakes if the batter has a lot of the two main components. In order for the products to be elastic, vegetable oil is poured into the batter. But its excessive amount will contribute to the fact that the dough begins to burn.
The same applies to sugar. It caramelizes and makes the dough very stiff. It also starts to burn.
Idea for making perfect pancakes on a batter with boiling water posted on food blogger Sofia's Instagram page with the nickname cooking_by_sofi_.
- 3 eggs
- 2 cups of milk
- 1 cup of boiling water
- 1.5 cup of flour
- 3 tbsp sugar
- 0.5 tsp. salt
- 3 tbsp vegetable oil
Method of preparation:
1. Whisk the eggs.
2. Add sugar, salt and a glass of milk.
3. Beat until combined.
4. Sift the flour in 2-3 steps and mix.
5. Add another 1 cup of milk and vegetable oil, mix.
6. At the end, pour in a glass of steep boiling water, stirring.
7. Grease the pan with oil only the first time.
8. Stuffing as desired.
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