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Why you can't make thin pancakes: mistakes many are guilty of

Kateryna YagovychNews
Why you can't make perfect thin pancakes. Source: freepik.com

Thin, delicate pancakes with an even texture are the perfect option for breakfast or a festive table. However, sometimes, instead of beautiful thin ones, you get thick, dry or raw pancakes that are difficult to turn over and even harder to eat. This happens even to experienced housewives, and the reason often lies in tiny but important mistakes during cooking.

The FoodOboz editorial team will tell you why pancakes tear apart, become hard, or remain raw inside. We offer to analyze the most common mistakes and ways to fix them.

Thick pancakes

Thick batter is the main reason why pancakes are thick, heavy, and unevenly cooked too. On the other hand, if the batter is too thin, it doesn't hold its shape and pancakes can tear apart when flipped.

How to fix it

  • Observe the correct ratio of ingredients: 2 cups of flour need 3 cups of milk or water.
  • If the batter is too thick, add a little water or milk and mix well.
  • If it's too thin, add a spoonful of flour, but don't overdo it so that the pancakes don't become heavy.
  • Let the batter stand for 15-20 minutes before frying - this will allow the flour to swell and make the batter more elastic.

Pancakes tear apart

If you try to flip a pancake and it falls apart or sticks to the pan, you may have made one of two mistakes: the batter has too few eggs in it - they act as so-called glue and help keep the shape - or you didn't let the batter rise enough and the flour hasn't had time to swell.

How to fix it

  • Add at least 1 egg per 500 g of batter.
  • If the pancakes still tear apart, add another one.
  • Leave the batter for 20 minutes before frying to make it more homogeneous.

Dry and hard pancakes after cooling

Hot pancakes are usually soft and elastic, but once they cool down, they become dry, hard, and sometimes even crack. This happens because the batter lacks fat or acid.

How to fix it

  • Add 2-3 tablespoons of vegetable oil or melted butter to the batter - this will make the pancakes softer.
  • Use kefir or sour milk instead of some part of the liquid - they will add tenderness too.
  • Stack the finished pancakes and cover with a lid or towel to keep them elastic.

The edges of the pancakes dry out quickly and crumble

If the edges of the pancakes dry out and break when rolled, it means that they have been left exposed to the air for too long.

How to fix it

  • Stack hot pancakes and cover with a plate or towel to keep them evenly soft.
  • If the edges of the pancakes are still fragile, try adding more liquid to the batter to make it a little thinner.

Pancakes remain raw inside

If the pancakes look toasted but remain soggy inside or even contain lumps of raw batter, there are several factors that may be the reason: the pan is not hot enough for the pancakes to be fried well; you flip the pancake too early, not allowing it to set on one side; or there are lumps of flour in the batter that were not removed by mixing during cooking.

How to fix

  • Before pouring the batter, heat the frying pan well. It should be hot, but not too much.
  • Turn the pancake over only when the top layer is no longer liquid and the characteristic holes appear on the surface.
  • Always sift the flour before adding it to the batter to avoid lumps.

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