When I was just learning how to cook, I was surprised to realize that the most difficult thing in cooking most often turns out to be what seems to be the simplest. Burgundy beef or duck liver terrine - nonsense! It's just the amount of ingredients that's scary (well, the price of some of them).
But the pancakes ...
How many products I translated (and most importantly, my nerves and those around me) until I found a recipe according to which my pancakes do not stick to a frying pan, a spatula to all surfaces surrounding the stove! According to which they are not torn from the mere thought that now they have to turn a pancake.! According to which they do not bubble, they turn out ruddy and fried, and not pale sickness!
To be honest, I experimented a lot.
First things first with flour: after all, if there is little gluten in the flour, then the dough will not work (it will tear). So, at least, experts said. But in practice it turned out this way, but not so: pancakes made of wheat flour are torn from its lack (if the dough is too liquid), and also if the dough is poorly mixed. But the type of flour and the brand (no matter how much I bought different ones) is the second thing.
Secondly, with eggs. I was told that your pancakes stick because you beat the eggs too hard. Here they give foam, and because of this foam pancakes stick!
Hmm... I started adding eggs at the very end of the dough preparation - and not beating, but kneading. You know, nothing has changed - the probability that the pancake will stick to the pan remained 50/50. That is, the eggs, it turns out, were to blame.
Then there were many attempts: dough with and without butter, on kefir, milk, sour cream... Without eggs at all, in the end, and with so many eggs that the pancakes to me more reminded an omelet.
As a result, I came to the conclusion: in my case, two factors affect the fact that pancakes do not come out lumpy:
• A frying pan that is destined for pancakes (I don't cook anything else on it, because there is a risk of ruining the delicate balance)
• A recipe that should be carefully followed without any initiative
The recipe is this:
We take for a liter of milk:
• 4 eggs
• 1 level teaspoon of baking soda
• 400 grams of flour
• Two to three level tablespoons of sugar
• Salt to taste
• And one more glass of milk
Beat eggs with sugar or icing sugar and salt - everything is as usual. Next, stir this mixture with milk so that a homogeneous base is obtained.
Pour flour sifted with soda into this base. It is not necessary to extinguish the soda. Those who do not like soda or do not trust it can use baking powder (baking powder). There isn't much difference.
Stir everything well so that there are no lumps.
Then we boil a separate glass of milk and pour it - boiling - into the dough. Of course, we knead thoroughly again.
Now you can start frying. I usually grease the pan with oil, but if you like to do without this item, then sunflower oil can be added to the dough (three to four spoons for the whole volume).
The pancakes turn out to be ruddy, dense, do not tear or stick to the pan (I think the merit in this is the choux pastry).
Bon Appetit!