Pancakes are a favorite delicacy of both children and adults. Pancakes are unique in that, while they look similar to more familiar pancakes, the cooking technology is somewhat different.
Pancakes – these are lush American pancakes that look like fritters or donuts. American pancakes are prepared in a pan, and the cooking process itself does not take much time, the main thing is to know important nuances.
What is the difference between pancakes and fritters
The first difference is the thickness of the dough. Pancakes are very lush pancakes, which are much thicker than pancakes.
The second difference is the size. Pancakes are much larger in diameter than fritters. If you can fry 5-6 pancakes at the same time in a regular frying pan with a diameter of 25 centimeters, then you will not fit more than 1-2 pancakes in the frying pan.
The third difference is the structure of the finished dough. Pancakes taste very similar to pancakes. Basically, fritters are fried from pancake dough, the only difference is that pancakes are cooked on milk, and fritters on kefir. But pancakes are similar in structure to sponge cake.
The fourth difference is the dough preparation technology. If we prepare pancakes on the basis of kefir, then the basis of pancakes is whipped proteins.
What depends on the splendor of pancakes
First of all, it depends on whether you sifted the flour. If you can not sift the flour for pancakes and fritters, then you cannot use unsifted flour for pancakes.
The next important point is the temperature of the ingredients. All ingredients, including milk and eggs, should be at room temperature. It is absolutely impossible to use products from the refrigerator.
It is also extremely important in what order you will add the ingredients to the dough. If you want to get really lush pancakes, first mix all the dry ingredients and only then combine them with the liquid ingredients.
Batter for pancakes should definitely not be kneaded for a long time. As soon as the dough has become homogeneous, stop mixing, otherwise you will spoil the dough.
Pancake batter must not be mixed with a mixer, as it will destroy the air structure of proteins. Use a silicone spatula to mix the batter, not a mixer, otherwise the pancakes will be tough.
Dough for pancakes should be used immediately after preparation. If the yeast dough can stand for several hours, then the pancake dough will fall off in an hour of idle time. The fact is that the baking powder will stop working and you will no longer have lush pancakes. Also, keep in mind that the faster you use the batter, the more tender your pancakes will be.
If you will cook pancakes not with baking powder, but with soda, in no case do not extinguish the soda with vinegar. Add a few drops of lemon juice. Some cooks also believe that citric acid can be used, but there is no consensus on this matter.
Also, keep in mind that you absolutely cannot add filling to the pancake batter. Berries, nuts, and chocolate are quite heavy in themselves and they will settle, thus breaking the structure of the dough. As a result, you simply won’t get lush pancakes. To get pancakes with a filling, pour a portion of the dough into the pan, let the dough rise, spread the filling and cover it with another portion of the dough.
Why pancakes do not come out
Pancakes may not turn out for many reasons. You absolutely cannot beat the pancake batter for a long time with a mixer. The beaten proteins will settle, and in fact you will get a rubbery dough.
If you add too much flour, you will clog the dough and your pancakes will be tough.
Pancakes should be baked only in a dry pan under a lid. If you choose to use a pan without a lid, the pancakes will not rise.
If you are faced with the fact that your pancakes are not fried, then you have added extra flour. In this case, you can try to save the dough by adding a little milk to it. Also, keep in mind that the pancakes will be raw inside if you bake them on too high a heat or in a pan without a lid. Pancakes should be baked only on medium heat and under a closed lid.
Another reason for unsuccessful pancakes is a cold pan. Pancake batter should not be poured into a cold pan. As for making pancakes, when baking pancakes, you need to preheat the pan well. Before baking the first pancake, the pan can be lightly greased with oil. However, unlike fritters, all the following pancakes can be baked without the use of oil, in a completely dry pan.
What to do if pancakes do not turn out
Change the thickness of the dough. If the dough is too thin – add flour, if it is too thick – dilute it with milk.
Change the baking temperature. If the pancakes start to burn, without having time to rise or bake inside, reduce the heat.