What to do to prevent pancake batter from sticking to the pan: a few secrets of a successful dish

Pancakes are one of the favorite dishes of many families, but sometimes cooking them can be a real challenge. They often stick to the pan, tear, and fail to cook evenly. The reason may be not only in the pan but also in the wrong consistency of the dough or cooking technology.

The FoodOboz editorial team will tell you what secrets will help you achieve the perfect result. By following a few simple recommendations, you can make pancakes perfect – elastic, thin, and evenly browned.

Why pancakes can stick

Incorrect consistency of the dough. If the batter is too thin, the pancakes will tear when flipped. If it's too thick, they turn out stiff and heavy. The optimal consistency resembles liquid sour cream.

The frying pan is not preheated enough. Before pouring the batter, make sure the pan is well heated. The dough should immediately set and form a crust.

Wrong frying pan. It is advisable to use a cast-iron or special non-stick pan that distributes heat evenly.

Insufficient amount of fat. Vegetable oil or butter helps pancakes to easily move away from the surface. If there is not enough oil, the dough will stick.

Too much sugar. An excessive amount of sugar in the batter contributes to the burning of pancakes. It is better to add sugar in moderation or replace it with vanilla sugar or honey after cooking.

How to make perfect pancakes

Calculate the ingredients correctly. If the batter is too thick, thin it with warm water or milk. If it is too thin, add a little flour.

Use a quality frying pan. A thick-bottomed cast iron or nonstick skillet will ensure even heat distribution.

Preheat the pan well before baking. To check if it's ready, add a little water – if it evaporates immediately, you can pour the batter.

Grease the pan. Even if you have a non-stick frying pan, grease it with butter or oil before the first pancake. Then you can add fat as needed.

Let the dough "rest." After kneading, leave the dough for 15-20 minutes. This will help the gluten open up, making the dough more elastic.

Fry on medium heat. Too high a heat will lead to burning, and too low a heat will cause the pancakes to dry out.