Damn, damn it doesn't work! :)

Baking pancakes is a whole poetry! Someone immediately comes out with dactyl with amphibrachium, and someone else is at the stage of blank verse ... But, good people, I really want a pancake sonnet! Therefore, I propose to share pancake problems that relate to dough, dough and, in fact, baking. I think there are pancake masters on this forum who will help you figure out this delicate matter :)
And immediately a help!
I tried hundreds of recipes: both thin pancakes and fat pancakes. I liked some more, some less. But every time I run into a problem: my pancake edges are thinner than tissue paper and terribly brittle. and when the pancakes are cold, it is absolutely impossible to wrap anything in them. The next day, the leftovers generally turn into some kind of thin, crunchy, hard-to-gnaw boards. What am I doing wrong?

And on the contrary, my pancakes are too thick, tasty, but not thin, if I take a little dough in the pan, it spreads badly, although not thick, but even thin ... in general I went to bake pancakes again ... albeit thick .. . what do we need to waste time on trifles

And whatever dry they are, you grease with oil after you shake the pancake out of the pan?

[sweetka]

sweetka,

my pancake edges are thinner than tissue paper and terribly brittle. and when the pancakes are cold, it is absolutely impossible to wrap anything in them. The next day, the leftovers generally turn into some kind of thin, crunchy, hard-to-gnaw boards.

Light, when I bake pancakes, I cover them with a plate on top. So that there is no condensation on top, you need to cover them already cooled. And no matter how hard the pancakes were initially (it happens, I overexpose them in the pan) - the next day they are always soft

Yeah, greasing. sometimes I even grease the frying pan once again, I think we can not be so dry. but they don't care

[sweetka]

sweetka,

Light, when I bake pancakes, I put a plate on top. So that there is no condensation on top, you need to cover them already cooled. And no matter how hard the pancakes were initially (it happens, I overexpose them in the pan) - the next day they are always soft

hmm ... maybe I somehow overexpose them in a frying pan? well, they normally lag behind, do not burn. brown ones ... how to understand that you overexposed?
I didn't know about the plate, senks!

[sweetka]

sweetka, and how do you pour the dough into the pan?
It is necessary to hold the pan in weight with one hand, pour from the ladle with the other, as if in a circle. And at the same time, help the dough spread by rotating the pan and tilting it slightly. Spread the dough evenly over the pan.

The cooled pancakes must be covered with a bowl.
I bake on Teflon without oil at all, grease it once before baking.

hmm ... maybe I somehow overexpose them in a frying pan? well, they normally lag behind, do not burn. brown ones ... how to understand that you overexposed?
I didn't know about the plate, senks!

The fire is medium-strong, the dough is very liquid, evenly poured into the pan for 10-12 seconds, you wait, it grabs, you turn it over for another 10-12 seconds, wait, remove the pancake, return the pan to the fire and heat an empty pan for 4-5 seconds, pour a new portion of the dough.
Look, I baked pancakes for filling. I will insert there a little later photos of what they are on the one side and what they are on the other.
Right now, I'll just put the shanezhki in the oven

And on the contrary, my pancakes are too thick, tasty, but not thin, if I take a little dough in the pan, it spreads badly, although not thick, but even liquid ...

Means not quite liquid

I don't pretend to be a pancake master My husband doesn't really like pancakes / pancakes
If thin pancakes / pancakes, then the edges are just like that.I don’t grease the pan once again, I don’t grease the finished pancakes. in a pile of them, when I finished the oven, I cover it with a large cup, like a dome. In the morning, either in triangles without anything, or stuffing - the edges have become soft, on a plate, I tighten it with a film and into the refrigerator. today there is still a normal Monday pancake ... And if the pancakes are not home, but for a funeral, then I grease each pancake with melted butter, the edge also becomes soft.

she was small - she strove to gnaw off these transparent edges of all pancakes

she was small - she strove to gnaw off these transparent edges of all pancakes

with such success you would eat my pancakes whole

I bake on Teflon without oil at all, grease it once before baking. The fire is medium-strong, the dough is very liquid, it is evenly poured into the pan for 10-12 seconds, you wait, it grabs, you turn it over for another 10-12 seconds, wait, remove the pancake, return the pan to the fire and heat an empty pan for 4-5 seconds,

no, I have it on one side for up to 40 seconds, maybe the fire is small, besides, what do I do?
I pour it exactly as you say. I can not lubricate the cast iron. lubricated only in the hope that they would be softer. I'm already taking them off the frying pan with some kind of dried ...

By the way, I also keep it for 40 seconds, over medium heat. I will have to try to decrease the time and increase the heat.

, I have it on one side for up to 40 seconds can it lie maybe the fire is small, besides, I'm doing it?
I pour it exactly as you say. I can not lubricate cast iron. lubricated only in the hope that they would be softer. I'm already taking them off the frying pan with some kind of dried ...

You definitely overexpose. For thin pancakes, 40 seconds is very long, they just dry out. I poured it out, slightly leeward from above and turn it over.

I'm spreading how I talked about what my filling pancakes in a frying pan look like.

At this point I flip the pancake


And its bottom side when frying in Teflon without oil looks like this, then I put the filling on it.

I photographed already on a plate, since everything is very fast in the process.

And this is how the second side looks like, the outer side of the filling pancake. I don't fry it for a long time, so I grab it lightly. I fry the prepared stuffed pancakes in a pan in butter before serving.

[Lika]

Lika , what if I don't wrap the filling right away? and leave so slightly pale-faced

[sweetka]

sweetka, if you don't wrap the filling at all, fry it longer on the 2nd side. If you start later, what difference does it make to them, let them lie as long as needed. They are ready-made, just not rosy. If you start, but then do not fry in butter before serving, and serve it like that, then blush them all at once.
We like pancakes stuffed with a little crust, and I always fry.

[Lika]

Lika , but here they like to have a dozen or two fillings on the table, and each one turns into a pancake as much as he wants and what he wants. (and then rub it well with a clean pancake instead of a napkin)
that's why I never stuff pancakes.

If the pancakes are stacked, they will not have crispy edges. They "sweat" when covered with other pancakes, "sweat", continuing to evaporate moisture. This also moisturizes the edges. Then we turn the whole stack over, while the pale-faced sides and the softest pancakes will be on top and it will be possible to wrap everything that you decide to pack in them. Do not leave comrades that have not been eaten immediately, cover with foil. And that's all. Delicious paninoids will be.

[Scarecrow]

Scarecrow , I have them in the state of a cured roach even in a frying pan: (but I didn't know that they needed to be covered.

[Scarecrow]

Scarecrow , I have them in the state of a cured roach even in a frying pan: (but I didn't know that they needed to be covered.

In the frying pan, I have them with brittle and dry edges. This is normal.

Well, fefochki, you convinced me! but if they come out like planks again, you will finish everything !!!!

Gee-gee-gee !!!
Just complained about dry edges ... complained somewhere.

My daughter loves to bake Stamina pancakes. Do you know how she gets rid of this problem? She has a pancake not for the whole frying pan, but in the middle with a blot. Here she is with a phone in one hand and a ladle in the other (well, she puts the phone on the table when she removes the pancakes) and draws such blots ... artistic. And no troubles!

but I didn't know that they needed to be covered.

well, you fucking give ...

We do not give anything. I usually bake in two pans. while one is baking, the second is placed on a plate, oiled and a new portion is poured into the pan. and here again the pancake has finished. when to cover them?

when you put a bowl of dough in the sink, or is it already a conditioned reflex - the food must be covered securely before leaving the kitchen, plus the air in the apartment is so dry that a piece of bread left on the table at lunchtime turns into a biscuit by dinner ... Eh, when I buy myself a new second frying pan, it's been a year and a half and a half, for a long time.

[Leakey]

By the way, yesterday I tried to keep pancakes in a pan for 15 seconds on one side, on the advice Leakey - it's not enough for me, I see they are not quite thin (I usually orient myself when it is necessary to twirl - if when baking the first side, the top one ceases to be liquid or shiny, then I turn it over). Even the pancakes from the creator of Stamina came out not very thin for me. But at the same time, they are still very tasty and tender (I have never been able to overexpose them). This is probably my hit of this carnival
Yes, sweetka, I totally agree with Linoy - I close it at the end of cooking.
But, Lina, but what if sweetka with the family starts to consume them immediately? Then you won't have time to cover anything

[Antonovka]

Antonovka , exactly! and sometimes you don't even have time to put it on the table :) I think everyone is familiar with the picture.

lina , and you buy yourself an inexpensive second frying pan. I only use them for pancakes, so they do not spoil.

[Leakey]

We do not give anything. I usually bake in two pans. while one is baking, the second fits into a plate,

I'm on three, if thin and oiling is not necessary, I would have bought 4, but on my stove there is one burner with an extension - from a very small one right away to a sooooo large saucepan under 6 liters

By the way, yesterday I tried to keep pancakes in a pan for 15 seconds on one side, on the advice Leakey - it is not enough for me, I see they are not quite thin
Even the pancakes from the creator of Stamina came out not very thin for me.

Antonovka, make the dough thinner. Stamino pancakes well, ooooochen laced.

but on my stove there is one burner with an extension - from a very small one immediately to a sooooo large saucepan for 6 liters

What is it like?

What is it like?

The glass-ceramics are electric, there is one small diameter, and if you turn on the expansion, the second circuit, then immediately very large.

off-top
from the bourgeoisie immediately visible! whether it's a working proletarian - I got used to installing a gas divider on one burner - such stupidity comes out. and then the middle of the usual burned on it. and the edges were still liquid. yes ... you can't put a divider ...

[Lika]

Lika,
yes the dough seems to be quite liquid. Probably, I interrupt the proteins, although I pour them into the bulk and mix them without jelly. Usyo is very tasty
And yet, I don't know whether this is here or not.
At one time, my grandmother made very thin and very lacy pancakes. She baked them on one side, then greased them with ghee and folded them into quarters, they were completely light, but not white (slightly, slightly golden). Moreover, they even folded were very thin and through the holes one could see everything. You could eat a lot of them and it was impossible to tear yourself away ... I asked my grandmother - boo, tell the recipe, and she - yes by eye, everything ... I only remembered that she was there either boiling milk, or pouring boiling water. Grandma is no longer with us, there are only memories of her and her pancakes.

Girls, maybe someone's grandmothers also made such pancakes? I've already tried several recipes, it's delicious, but it's not right

Sorry for mistakes:)

[sweetka]

sweetka, Duc it is in the city, while winter, bourgeoisie Right now, the summer cottage season will begin in ... 1.5 months, right there on gas I will come off, But there is another troubles. For 4 frying pans, a very tiny burner, I specially took a stove with such that coffee in a Turk could be cooked

Antonovka, try as grandma did, with hot milk, and then you will tell us

yes the dough seems to be quite liquid. Probably, I interrupt the proteins, although I pour them into the bulk and mix them without jelly. Usyo is very tasty

Well, it's a pity for you to pour in liquids, right? Pour in 1/4 cup, stir and taste - you won't miss

But there is another trouble. For 4 pans, a very tiny hotplate,

so and you try it with a divider

so and you try it with a divider

Yeah, you have a sports interest - how will I bake at 4?
If I haven't thrown out the divider, I'll find it, bring a frying pan out of town and put my husband next to me with a camera and a stopwatch

[Lika]

Lika,
Duc at that time and again, which I do not remember in detail how my grandmother did
And liquids in stamina's will

The last time I also wanted to add milk to Stamina ...

Antonovka, doesn't it look? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45681.0

Yeah, you have a sports interest - how will I bake at 4?
If I haven't thrown out the divider, I'll find it, bring a frying pan out of town and put my husband next to me with a camera and a stopwatch

you are evil, boss, unkind ... I’m from the bottom of my heart - in gratitude for the advice

Lina, I'll try today Thank you very much

you are evil, boss, unkind ... I’m from the bottom of my heart - in gratitude for the advice

Well what are you, do not be offended, I know that from a pure heart.
And I'm not evil at all, but very kind

[Note to the hostess.]

Note to the hostess. Advice from the chef.
To obtain “soft” pancakes, add vegetable oil to the dough. If you need "dry" pancakes, then you do not need to add oil to the dough, but it is better to put more yolks or add buckwheat flour.

in the meantime, thank you all for the advice! I began to cover the pancakes with a lid (I'm not particularly worried about the condensation) and found out that, apparently, I was zealous with flour. now I put less flour, but sometimes the pancakes begin to tear because of this. straight art to you whole ...

[Svetka]

in the meantime, thank you all for the advice! I began to cover the pancakes with a lid (I'm not particularly worried about the condensation) and found out that, apparently, I was zealous with flour. now I put less flour, but sometimes the pancakes begin to tear because of this. straight art to you whole ...

Svetka, the pancake dough needs to be felt. I never use a recipe.
Truth once spartachi. I had egg yolks. So I drank them instead of eggs. As a result ... in general, almost all of them were torn.

[Svetka]

Svetka, the pancake dough needs to be felt.

gold words! By the way, and in principle, beat the whites separately, and the yolks separately? personally, I did not see much difference, but my godfather says that the difference is striking ...

If you have the seventh pancake lumpy, to hell with pancakes, bake lumps! .. =), well, so that a little humor

in the meantime, thank you all for the advice! I began to cover the pancakes with a lid (I'm not particularly worried about the condensation) and found out that, apparently, I was zealous with flour. now I put less flour, but sometimes the pancakes begin to tear because of this. straight art to you whole ...

For thin pancakes, the classic: the ratio of flour and water is 2 to 3. For 2 measures of flour (by volume!) We take 3 measures of liquid.

and if kefir or yogurt?

And I don't make thin pancakes with kefir or yogurt. Because of their thickness, the pancakes are not particularly thin.

but I'm doing it on kefir - oooooooochen it turns out delicious :) if I guess with flour / liquid, then it's generally super. but every time you have to experiment.

[Note to the hostess.]

Note to the hostess. Advice from the chef.
To obtain “soft” pancakes, add vegetable oil to the dough. If you need "dry" pancakes, then you do not need to add oil to the dough, but it is better to put more yolks or add buckwheat flour.

That's strange. And on the contrary to me.I don't pour butter into the pancake dough, I tried it a couple of times, but then the pancakes are no longer so soft and tender for me, but some kind of rubbery or something. And I tried it with soda - the same thing.
So I bake it according to my mother's recipe - milk (or milk + water I like even more, pancakes are even softer), 1-2 eggs, salt, sugar, flour (everything by eye, the dough should be close to a very liquid state). Well, I also don't grease the pan with butter, but only with a small piece of bacon, and even then not after every pancake (also a family tradition).
I also read in this thread that bake for 15 seconds. I make the fire smaller and bake longer, because if I bake on a higher heat and faster, then I cannot turn it over with my hands, because only the bottom itself is grasped, and the middle is still damp (they do not have time to bake). And so, I wait until the edge turns red and the pancake itself is baked a little, then I grab it with the fingers of both hands and quickly turn it over. They also leave in a pile on a plate covered with a lid, the edges become soft even before the end of the whole baking process.