Why pancakes are torn

Why pancakes are torn

Attitude to pancakes, or rather, to their baking, the housewives ambiguous. Some believe that the oven pancakes easier. Others do not even take up this troublesome business.

And all because pancakes are an unpredictable dish, and they sometimes tend to break. Moreover, “lumpy” is obtained not only the first pancake, but the subsequent ones.

In fact, even a beginning hostess can learn how to bake pancakes. The main thing is to remember only a few simple rules for cooking this dish, as well as to get acquainted with the reasons for which pancakes do not work. For example, torn when turning.

The amount of flour is calculated incorrectly

The taste of pancakes depends on the ingredients that are added to the dough. Pancakes are made with milk, kefir. They are yeast or soda. Sometimes mineral water, beer or even brine is added instead of water, kefir or milk.

But in each of these recipes the main place is given to flour. It depends on it the thickness of pancakes and their strength.

If you put a lot of flour, the dough will turn out thick. This means that it will not be able to quickly spread through the pan, and the pancake will come out thick. Such a pancake in the end will turn out to be difficult and, possibly, unbaked. It can be easily turned over to the other side, removed from the pan. But when collapsing, he is likely to break.

If you put a little flour in the dough, then when baking it does not set, it remains liquid, and such pancakes cannot be either turned over or removed from the pan without consequences.

Therefore, we must strictly adhere to the recipe, adding as much flour as it is indicated.

But more often the hostess does not rely on the recipe, but kneads the dough for pancakes from the ingredients that are in stock. In this case, you first need to combine the eggs with sugar and salt, add half the liquid norm, mix well. Stir flour gradually while stirring. Then dilute the dough with the remaining liquid to the desired consistency. It should be such that the flowed from the povёshki, but the stream should not be thick.

Unsuccessful ingredient ratio


It is believed that pancakes are torn due to the small number of eggs in the dough. But this is not quite the right conclusion. There are many recipes, which include only 2 eggs, but the pancakes are ideal.

It all depends on the stickiness of flour, thorough mixing of all ingredients.

And in some recipes, eggs are completely absent. Eggs can not be added to the dough on kefir. But in this case, the dough is recommended to make boiling water. It becomes elastic, and pancakes are not torn when turning.

The dough for pancakes on kefir make a little thicker than on milk or water. Because you need to take into account the density of kefir. So that such pancakes did not turn out dense, they add soda or other baking powder to the dough.

Soda should be mixed with flour, and not quenched in a spoon, as many housewives do. If the soda is quenched with vinegar separately from the flour, then all the gas bubbles, which make the dough airy, will evaporate before combining with the flour. And then the sense of soda will be a bit.

If the pancakes are torn when turning, then you can add 1-2 eggs to the dough. But we must remember that because of the large number of eggs, pancakes are tough.

Particular attention should be paid to the preparation of pancakes from yeast dough.

Due to the foam it is difficult to determine the thickness of the dough. If little flour is added to this dough, then pancakes from it will be torn. Eggs are put into yeast dough necessarily, and they are thoroughly whipped and only then combined with a brew made from half a rate of liquid and a full amount of flour. The dough is kneaded until the lumps disappear completely.

The remaining liquid is added at the very end of the mix. Such pancakes are baked only after the dough rises well. Before baking it is not stirred, so as not to destroy the air bubbles.


Sometimes pancakes break because of the large amount of sugar. The underside of the pancake from such a dough quickly begins to fry, and the top is still raw. To turn such a pancake whole is very difficult.

But you shouldn’t completely refuse sugar, as pancakes without it turn out to be pale. Therefore, it is enough to put 1-2 tbsp. l sugar to pancakes turned out moderately sweet, but not burned.


To pancakes are easily turned over and removed from the pan, pour vegetable oil into the dough.

Sometimes the housewives believe: the more oil to pour into the dough, the easier the pancakes will be removed from the pan. But the opposite effect is obtained. When baking pancakes, the butter begins to boil, the dough bubbles, its integrity is broken, and as a result, the pancakes are torn.

Therefore, it is enough to pour in the dough no more than 40-50 g of butter - just enough to make the pancakes moderately fat and not stick to the pan.

Frying Pan

The quality of pancakes depends on the correctly chosen pan.

Ideal for baking - pancake pan. It has low sides, it is well heated and quickly cools. It is enough just to first lightly smear with butter, and then calmly bake pancakes.

If there is no such pan, you need to take a cast-iron or old “grandmother” pan with a thick bottom. No wonder the grandmothers are perfect pancakes. To prevent pancakes from being torn when turning, before each new batch of dough, the pan is smeared with a piece of fat, impaled on a fork, or vegetable oil with a brush.

Pouring oil into the pan from the bottle is not recommended, because then the dough does not stick to the surface of the pan, but, as it were, “flows” to one edge. But the oil starts to bubble, thins the dough, and the pancake breaks when you try to turn it over.

Mistress of the note

  • In order for pancakes to be ideal, a personal frying pan must be allocated for them.
  • Before pouring the first batch of dough, an oiled pan should be heated to a barely noticeable smoke, then removed from the stove for 5-6 seconds. And only after that pour the dough. Bake pancakes on medium heat.
  • Do not be upset if the first pancake was a “lump”. Usually, it is judged by how much dough is required to pour into the pan. If necessary, add more flour or, conversely, make the dough thinner. By the way, you can not add flour to all the dough, as it will be difficult to get rid of lumps. You need to pour a little dough into another dish, mix thoroughly with flour and only then combine with the rest of the dough.

And the last. Scrapping sticky pancake from the pan, it is not enough to just wipe it. It needs to be well washed, calcined, and then lubricated again. And, most importantly, believe that everything will work out!

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