How to flip a pancake? Pancake Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Even atheists and people who believe “in general”, pancakes are always baked on Maslenitsa. And at any other time, it’s good to pamper yourself and your family with them. And for some, unsuccessful specimens become the main chagrin, since it is not always possible to turn the pancake over. In this article, we will look at the tricks and secrets of the pancake business: knowing them, you will never have to be upset about this. In addition, you can choose the method of "coup" that seems most convenient to you. So, what should be done so that the pancake is not lumpy?

Secrets of the frying pan

If you regularly fail to turn pancakes, you should think about what you are doing wrong. Success depends on two components: dough and pans. Recipes of the first - a great many; if you choose and follow the same thing with constant failure, then you will have to look for some other. As for the frying pan, you need to pay attention tothe following points:

1. It is desirable to have a special pancake. However, any others are quite suitable - cast iron (practically ideal for baking pancakes), teflon, steel - but not aluminum, since it is almost impossible to turn a pancake on it without damaging it.
2. Never use new cookware: it will stick! A frying pan, as the cooks say, should be “fried”.
3. To guarantee the result, any frying pan (except, perhaps, Teflon), before frying pancakes, should be calcined with coarse non-iodized s alt. Do not wash under any circumstances! Shake off the s alt and start baking. Of course, the first pancake will turn out s alty, but the rest will easily turn over. And one more tip: when choosing dishes, pay attention to the sides. They should be low, as flipping pancakes in a pan with high edges is extremely inconvenient. And in the absence of experience, it is better to stop at a container of small diameter.

What to smear

The frying pan must be lubricated - at least before the first pancake. This should be done with any vegetable oil, and in a small amount (for example, I use half a potato chopped on a fork or a piece of salsa). You can take ghee or lard, but not the usual butter or margarine: they smoke and stick the dough to the bottom of the pan. And then you will be concerned not with the question of how to turn the pancakes over correctly, but with the desire to at least tear them off the dishes. The best way is to add some oil todough - then the pan will not have to be greased at all, especially if there is not a lot of sugar in the base.

Additional tricks

On the first two or three pancakes, you will have to experiment, choosing the baking temperature. The fire under the pan should be medium: if it is too high, the bottom will burn, and the top will remain liquid - accordingly, the pancake will begin to tear. If the temperature is too low, the dough will start to soak and stick. On old stoves, uneven heating of the burner is possible; in this case, the pancake will be ready on one side, but not on the other - sticking is guaranteed. To "defeat" such an oven, you will have to constantly turn the pan.

If the product does not stick very strongly, before turning the pancake, the pan must be removed and twisted in a horizontal plane, then returned to the fire for another half a minute.

If the pancake breaks or cracks when prying, the dough is too dry, you need to add milk (or other liquid on which you cooked it) with vegetable oil.

Method 1: spatula

It can be said that this is the most used way to flip pancakes in a pan. It is used by most successful pancake bakers. The technology is simple to disgust, but it also has its secrets. The step by step process will look like this:

1. Wait until bubbles appear on the surface of the dough and browning of the edges.
2. Push a spatula under the pancake and lift it up (not high, just so that the hanging sides do not cling tofrying pan).
3. Quickly slap him back with the raw side.

With a very delicate structure of the dough, it happens that the product wrinkles when prying. In this case, before turning the pancake over, its very edge is lifted with a spatula, held for a couple of seconds to cool down, and stretches until a gap is formed, where the "tool" is inserted.

You can buy any spatula - from wood, metal (if the pan is not Teflon) or plastic. The main thing is that it should be thin and wide: then it will not tear pancakes when prying.

Method 2: Forklift

A spatula isn't the only way to flip pancakes. Somewhat less often, but still, forks are also used - usually two: they are wielded like American housewives mix salad. The pancake is hooked on both sides and quickly flipped over. There is another way to turn the pancake over with a fork, this time with one: prick the edge of the product on it and, using your hand, turn it over. In order to use the fork method, some skill is needed, since the hands are dangerously close to the hot pan, and the fork tears the product much easier than the spatula. However, many prefer it.

Method 3: Manual

In this case, forks are used, but many do without a fork. The trick is to grab the hardened edge of the pancake (it cools pretty quickly, so there's little chance of scalding) and quickly turn it over to the uncooked side. Especially often thisthe method is used if pancakes are baked in a large frying pan, and at the same time very thin, lacy ones. Hand-flipping rarely undermines such a culinary masterpiece.

Method 4: air

Without a doubt, this is the most spectacular way to flip a pancake: toss it so that it turns over in flight, and deftly catch it with a frying pan. However, it is also the most costly: until you learn not to miss, a lot of blanks will be on the floor or hang on a vessel. The theory, it would seem, is simple: make sure that the pancake freely crawls over the bowl, toss it bitingly and substitute the pan under the falling “cake”. However, it will take a long time to train, almost for years. People master this technique not only to impress the imagination of observers: if you get the hang of it, the speed of baking pancakes increases significantly. But many rarely cook them precisely because of the need to stand at the stove for a long time.

Knowing how to flip pancakes correctly, and eliminating technical errors in the dough and other preparatory work, you can easily fry a whole mountain of such a delicacy.