What’s the best frying pan for pancakes?

Immersion pancake maker for ultra-thin pancakes

There is another handy device for baking pancakes, which looks like a frying pan with a convex side, where the heating element is hidden. The pancake pan is dipped into the batter, and then it is turned over, and the batter, sticking to the heated surface, begins to bake. The pancakes are made according to the classic scenario, but they turn out perfectly flat and openwork. The inventor of this device should be given a monument, because he solved the problem of how to bake perfectly shaped ultra-thin pancakes without using fat.

How to choose a pancake pan

Delicious, crispy, ruddy, hole-in-the-wall, thin and puffy pancakes came to world cookery as soon as it became possible to cook them. In those early days, the pancakes were baked on simple metal sheets, and they almost did not differ from the tortillas. Only with the advent of frying pans is it easy and affordable to make succulent pancakes.

In any sturdy household, there should be a special pancake pan, or at least one in which you can easily make pancakes. But what to do for beginners who have not yet had time to get the right cookware? It’s easy to make the wrong choice here, and the wrong pan isn’t just a waste of time and money, but above all the risk of losing faith in your own abilities and in the fact that baking pancakes is easy. In this article, Culinary Eden will tell you how to choose a pancake pan.

There are several types of pancake pans: • aluminum • nonstick coated • Ceramic coated • Marble-coated • cast iron • copper

Each type has its own advantages and disadvantages. We will give you the characteristics of each type, point out the advantages and disadvantages and take a closer look at the pans and their features to make the right informed choice of pancake pan.

Pancake pan with nonstick coating

There are many kinds of coatings, and they are all very effective when new, but, you should consider the manufacturers’ recommended heating temperature of 200-220 degrees. This is a great option for those who are in a hurry and want to bake pancakes right now. The obvious advantages include the low price, easy use, easy preparation for work and easy cleaning and care.

The advantages of nonstick pancake pans: • Instantly ready to use • Low price • Easy care • Lower oil consumption

Disadvantages of nonstick pancake pans: • Recommended temperature of heating 200-220 degrees • Need to use wooden or plastic utensils

The biggest disadvantage of nonstick pancake pans is the need to take care of the frying surface. Non-stick coating requires the use of non-metallic devices, such as wooden or polymeric spatulas, and extremely gentle washing without the use of abrasives or stiff brushes. In other respects, these pans are quite convenient, require almost no oil, and they can bake excellent pancakes, even for beginners. It’s a great choice for those who are just starting to cook and haven’t yet decided what kind of food they want.

How to choose a nonstick pancake pan

The pan should have a thick bottom, a comfortable handle and low rims. The lid is not necessary for the pancake pan. Diameter pancake pan to choose according to your preferences: if you like to wrap stuffing in the pancakes take 20-26 cm in diameter, if you like a small puffy pancakes look for a diameter of about 15 cm.

Ceramic frying pan

The new generation of nonstick pans with the unique ceramic coating. Overlooking these are cast-aluminum frying pans with a light or dark color and a smooth frying surface, unlike the slightly rougher Teflon surface. Ceramics is much more resistant to scratching than Teflon, non-toxic, and, according to the manufacturers, has improved in comparison with Teflon non-stick properties.

Advantages of ceramic frying pans • Harmless • Better scratch resistance • Easy maintenance

Disadvantages of ceramic pans • Priced higher than Teflon pans

Ceramic-coated pans should be prepared for the first frying. After a new frying pan has been thoroughly washed and rubbed down with a clean cloth, heat over a medium heat, add a little oil, spread it over the surface, and gently glaze it over a low heat. The ceramic layer will absorb some oil, after which it will be possible to fry on such a pan even without oil.

It is not recommended to leave the frying pan unwashed after use, this reduces its service life. After use, let the pan cool and wipe with a sponge in warm water. Although the ceramic coating is more scratch-resistant than the coating of previous generations of nonstick pans, manufacturers still recommend using wooden or polymeric appliances.

Marble Frying Pan

This is a new technology which has only been adopted by the leading manufacturers. It can be said that the marble coating of the pans is a logical continuation of the idea of a ceramic composite as the material for the frying surface of the pan. Manufacturers are in no hurry to reveal the secrets of technology, but the descriptions of the pans mention the use of natural marble and granite in the production of non-stick layer. These are cast aluminum frying pans with a thick bottom, with a non-stick coating of light color, which contains natural marble. The pans have a better non-stick and scratch resistance.

Advantages of marble coated pans • Scratch resistant • Don’t require oil • Non-toxic

Disadvantages of marble coated pans • Relatively high price

Marble-coated pans are cared for in the same way as ceramic pans. The marble coating does not require ignition and is quite scratch-resistant, but still manufacturers recommend using soft polymer and wood appliances.

Aluminum pancake pan

It is said that when a certain jeweler came to the Roman emperor Tiberius (beginning of our era), who brought a light, elegant silver-looking plate, then the emperor, being afraid that gold would become worthless, ordered to behead the jeweler. This was the first cookware made of aluminum. Aluminum was already invented in the 19th century and is now actively used in catering.

Food-grade aluminum is a fairly safe material, it is cheap, aluminum frying pan is very lightweight and has a high thermal conductivity, that is, it heats up very quickly.

The advantages of aluminum pans: • Low weight • Cheap • Ease of preparation

Disadvantages of aluminum pancake pans: • Thermal conductivity (cools quickly) • Deformation • Toxicity (in case of damage to the protective coating)

Let’s specify right away that we mean pancake pans made of food-grade aluminum that are coated with a special protective layer, similar to the tin in copper cookware. Aluminium pancake pans can be thin, medium or thick-walled. We recommend our pancake pans as thick-walled pancakes only.к. They hold heat better, heat more evenly, and deform less readily from high temperatures. Pancake pans should have low sides.

Preparing an aluminum frying pan

Wash a new frying pan thoroughly with warm water and detergent. Clean with a dry cloth or paper towel.

How to bake pancakes on an aluminum frying pan

Preheat the frying pan, add a lot of oil, wait for the smoke to appear and bake the pancakes. Fill up with oil before each new pancake. If the pancakes burn, the pan and oil are not hot enough. Unfortunately, aluminum frying pans deform over time due to high frying temperatures and their bottoms fall through, and pancakes may have a thickening in the center.

The first cast iron cookware appeared in the 3rd century B.C.э. In China, and still today, this material leads in reliability and durability.

Which Pan Is Right For You?

The advantages of cast iron skillets: • Reliability • Longevity • Excellent thermal inertness • Excellent baking properties

Disadvantages of cast iron skillets: • Weight • Difficult pre-preparation • Requires special care

Cast iron pans are very heavy (2-3 kg), it is a slightly rough black metal that requires special preparation before you start cooking. This usually discourages pancake lovers, but those who are patient will be rewarded later on with this traditional material. By the way, cast iron almost does not deteriorate over time, so feel free to buy used cast iron frying pans or use your great-grandmother’s frying pan.

When choosing a cast iron frying pan, pay attention to the quality of the frying surface. The surface should be smooth, with no scrapes, drips, or cavities. The roughness should be barely noticeable. A cast iron pancake pan has a low skirt of 1-2 cm, and the diameter depends on your favorite size of pancakes. In any case, the small size is more convenient, because the frying pan will be lighter.

How to treat a cast iron skillet before frying

Wash a new cast iron frying pan in warm water with a soapy solution, wipe dry. Place a frying pan on the heat and pour rock salt into the pan. Heat the pan on high heat for one hour, stirring the salt occasionally. By the end of the process, the salt may have darkened, which means that it has drawn out all the cinders and oils that accompany the melting of the iron. This procedure can be repeated once or twice more for reliability. Afterwards, rinse the frying pan in warm water and soapy water, wipe it dry thoroughly and start oiling. To do this, pour 100-150 ml of refined vegetable oil into a frying pan and let it heat up to the point where the smoke goes, turn down the heat and continue to heat the pan. After 20-30 minutes, you can turn off the fire, let the pan cool, drain the oil (you can’t use it anymore) and wash the cold pan in warm water without soap. A thin film of oil will form on the surface of the cast iron, it is important not to damage it. That is, do not clean with a rough sponge or a metal brush. The prepared frying pan is ready for use.

How to bake pancakes in a cast-iron skillet for the first time

Be prepared for the first few pancakes to go bad. This is normal for a new cast iron skillet. Heat a frying pan, pour enough oil (the first frying, do not spare the oil, then you can reduce), let the oil glow to smoke and bake pancakes. If the frying pan is prepared correctly, the third or fourth pancake will be a success. Add oil before each new pancake.

After use, let the frying pan cool and rinse it in warm water without soap or chemicals. Afterwards, gently blot with a rag or paper towel the pan should be dry!

Copper pancake pan

Copper is one of the oldest pans on the planet, and it is still in use today, for example, the best coffee brews (turks) are made only of copper. Copper cookware is very easy to maintain, heats up very quickly and retains heat for quite a long time, it has a beautiful appearance, perfect thermal conductivity and weight. The only disadvantage of copper cookware is its extremely high price.

Advantages of copper frying pans: • Excellent heat retention (heats evenly) • Thermal inertness (holds heat) • Easy to maintain (easy to wash and clean) • Comfortable weight (not light and not heavy)

Disadvantages of copper pans: • High price

Copper cookware is used by professional chefs and keen amateur cooks who appreciate quality.

Rinse in warm soapy water, wipe dry and you are ready to use.

Preheat the pan, pour a little oil, wait for the smoke and bake the pancakes. Pour oil before each new pancake.

When choosing a frying pan for pancakes, do not forget that the first thing you buy yourself is a dish with which you will enjoy working. Bake pancakes with pleasure and often because it is a symbol of the sun, joy and warmth!

Overview of materials

For cooking pancakes, high demands are placed on the material from which the frying pans are made. The amount of oil consumed during frying will depend on it. Some coatings require no grease at all. In the past, pancakes were fried on universal cast-iron skillets. The process was uncomfortable, but the dish turned out great.

Today manufacturers are using cast iron for their products more and more rarely. Focus on light materials with a non-stick layer, use coatings made of marble chips or ceramic composition. The body material can be found in different types of metals and ceramics.

Copper products are more expensive, but have the longest service life. Budget models include aluminum and stainless steel.

Teflon coating

This material has its advantages and disadvantages in use. The advantages include the following indicators:

• despite having a thick bottom, the pan is quite light; it is easy to work with, and the sealed bottom ensures stable even baking;
• The presence of a non-stick layer makes it possible to fry the product without oil;
• Pancakes are easy to flip and remove;
• The pan can be cleaned with an ordinary sponge, but it should not be scratched with hard brushes and other abrasives.

Disadvantages include the following points:

• The pancake pan should not be heated to 220 degrees; over time on a high heat the surface deforms, cracks may appear, the protective layer will be broken, and the product will emit toxic substances;
• to work with this kind of pans will need special spatulas made of wood or silicone;
• Teflon coating is vulnerable to mechanical impact. bumps, scratches, chips.

Important! When choosing a frying pan, you should pay attention to the thickness of the non-stick layer. the thicker it is, the more durable the product is. But in any case, the service life of such models will not exceed 5-6 years.

Ceramics

Ceramics in the manufacture of frying pans are used in two ways: completely make the product from ekolon or thermolon, or cover the metal with nanocomposite material. The former products are lighter in weight than the latter. The pluses include the following:

• ecological component, which is not harmful to health, while the taste of the product remains unchanged;
• you can fry pancakes without the use of grease;
• Ceramics are more resistant to scratches than Teflon coating;
• does not create thermal deformation of the product;
• The frying pan heats up quickly and retains heat for a long time;
• dough does not stick to the bottom, does not form soot;
• the product has a long service life if used carefully.

The disadvantages are as follows:

Marble coating

This coating is similar to ceramic. It is made of marble and granite crumbs. The basis of the product is cast aluminum. The advantages are manifested in the following:

• The marble layer resists mechanical impacts;
• Pancake pans look beautiful, will decorate any kitchen;
• The optimal thickness of the bottom promotes even baking;
• Pancakes do not burn, they are easily removed from the frying pan;
• The product is durable and versatile, you can also fry other types of food on it.

The disadvantages include only the high cost of the product.

Stainless steel

It is a budget type of kitchen utensil. Steel has poor thermal conductivity and promotes burning of products. To improve the situation, frying pans are made with a bottom consisting of five layers. But even this does not always save. It is better to choose products that have a combined bottom, in which steel layers alternate with aluminum ones. The advantages of such products include the following:

• The ability to leave food in the pan for storage, their taste does not change over time;
• suitable for the dishwasher;
• Does not have a high cost.

Aluminum

Aluminum is most often used for cabinet applications, products made of it can be stamped or cast. The first have a thick bottom of 2.7 millimeters, they are less reliable and the product can burn, even if you use high quality pancake flour. Cast pans are available with thick walls and 5-7 mm thick bottom. They are heavier than stamped, but more adaptable to cooking. The advantages of aluminum include the following:

The following disadvantages should be paid attention to:

• When frying it is necessary to use oil;
• over time, the metal deforms from high temperatures, creating the effect of “pressed bottom”, which leads to uneven baking of pancakes;
• Occasionally, you can observe the appearance of oxide on the product.

Cast Iron

On cast-iron skillets, any food is cooked in a special way, it stews, concentrating its flavor qualities. Besides pancakes, it can also fry fish and meat products and stew vegetables. If you need a versatile product, you should choose a model with high sides, but its weight will be too heavy. A frying pan designed only for cooking pancakes should be small, with low walls and a long holder. The advantages are as follows:

• heats slowly, holds heat evenly and for a long time;
• dishes on such a pancake turn out very tasty;
• eco-friendly material;
• resistant to mechanical stresses;
• Long-life, no expiration date.

It is necessary to note such disadvantages as:

• The product has a lot of weight;
• Cast iron is porous and at first it uses a lot of oil but the frying pan becomes a natural non-stick layer, reducing the consumption of fat;
• cast iron reacts to an acidic environment and can change the taste of food if tomatoes or lemon juice are used during cooking;
• cooked dish should not be left in the pan, it is better to immediately put in containers.

Copper pans can be a decoration for country, provincial, rustic or chalet style kitchens. This is an expensive metal, but it has advantages such as:

• products made of it are beautiful and bright;
• Are durable, and can be passed down as an inheritance;
• eco-friendly;
• Are heated evenly and quickly, keeping the heat for a long time;
• The frying of pancakes is perfect;
• the taste of food cooked on a copper pan, appreciated by gourmets.

The disadvantages include the possibility of oxidation, the product will have to be periodically cleaned to return it to its original appearance. The cost of copper kitchen utensils tangibly higher than the of other metal models.

Titanium

In the manufacture of such frying pans in a ceramic coating is added titanium oxide, the product gets extra strong non-stick properties. Cast aluminum is used for the body base. The following benefits should be noted:

• The product is safe for health;
• Has a low weight;
• Resistant to mechanical impacts;
• The material is durable, can last over 20 years;
• Heats quickly, gives off heat for a long time;
• Suitable for different types of stoves;
• Is suitable for use in the oven;
• Pancakes can be fried without adding oil.

The only disadvantage is the high cost.

How to choose a frying pan for frying pancakes

Cookware should provide even heating and slowly give off heat, as well as have a wear-resistant heating surface. These parameters depend on the materials, the manufacturing method, the thickness of the walls.

When choosing, the question of convenience is also important. Because the process of baking pancakes can be very time-consuming, and the frying pan regularly has to be held in the air and rotated to make the batter spread out on the bottom. You can simplify the procedure by using a tool to roll out the dough, but in this case you should not choose a standard frying pan with high sides.

Material

Pancake pans are now made of cast iron, aluminum, steel, copper. Cast iron frying pan is heavy for a woman’s hand and prone to the formation of rust. After washing, you need to wipe them dry. But if you cook only pancakes on it, there is no need to wash after each baking, just remove the excess grease with a paper napkin. But cast-iron utensils last a long time, they do not burn or scratch. You can flip pancakes in it with a metal spatula. it is much easier to catch the edge of the pancake without damaging it than with a wooden or plastic spatula. But most importantly, the cast-iron surface heats evenly and cools slowly, allowing the pancake to bake well.

Aluminum heats up faster and loses heat pretty soon, so when you use this type of pan there is a higher risk that the pancake will burn or not get baked. This option is more suitable for experienced housewives. But the aluminum frying pan is lighter and cheaper. It is worth choosing cast models, they are heavier and more massive, but they heat up more evenly than the stamped ones.

A great option is a copper pancake maker, but it is difficult to find. Copper has high thermal inertness, that is, it holds the heat, the heat is distributed evenly. The frying pan is easy to clean, and much lighter than cast iron. Such utensils are used by professional cooks.

A stainless steel frying pan should definitely be avoided. Steel heats unevenly, so it is difficult to bake pancakes on it.

Nonstick coating

The question of coating is irrelevant only for cast iron pancakes. they do not need it. Non-stick coating allows you to lubricate the heating surface with a minimum of oil, the pancakes get less greasy.

• Teflon. The cheapest, but also the most delicate coating, the least scratch-resistant and least resistant to damage by high temperatures. Designed for 6-10 years of use. maximum allowable temperature. 200 degrees.
• Ceramic. resistant than Teflon, can handle up to 450 degrees F. But ceramic cracks because of temperature changes, so bring dough from refrigerator to room temperature before baking.
• Titanium. Makes a very smooth heating surface, so the dough spreads easily in the pan. Resistant to contrasting temperatures, heat and mechanical stress. Such cookware can last for about 25 years.
• Stone. Compatible in durability with titanium cladding and the same smoothness. But less common.

case thickness

Much of the sympathy for cast iron pans is due to the fact that this metal retains heat for a long time. But with a thick bottom, aluminum products are also a good option.

Optimal if the thickness of the body is 4-5 mm, and the minimum value. 1.5-2 mm. At the same time for an electric stove pancake pan with a bottom of less than 3 mm should not be taken. There are models with a double bottom.

Height of skirts

A classic pancake pan is distinguished from other pancake pans by its low skirts. This gives more freedom of movement to the hand with the ladle, it is less fatiguing, which means something when a large pan of batter needs to be turned into a tall stack of pancakes. The optimum height for the skillet rim is 1-1.5cm.

There are some that don’t have any rim at all. These pancake bakers are designed to roll out the dough on them. But for those who make pancakes the traditional way. by turning the pan. skirts are necessary.

Diameter

It’s rare to find a pancake pan smaller than 15 or larger than 28 cm in diameter. Using a large frying pan requires skill. distributing the batter evenly in the pan is more difficult. A disadvantage of small models is that you have to make many passes to use all the batter. The best choice is a medium sized pan with a diameter of 24 to 25 cm.

In addition, the pan for the electric stove must match the size of the burner. If its diameter is larger, the pancakes will stick to the edges, if less. some electricity is wasted.

the handle

Evaluate the handle first of all by its convenience. You need to take the pancake pan and try to perform the usual motions with it. The handle should lie well in your hand, not to heat and not to slip. You must take into account the fact that during the cooking process your hands are often wet or covered in oil. The handle should be at least 16 cm long, but a handle longer than 25 cm is not very comfortable to work with.

If your frying pan is only for pancakes, then you should definitely use a permanently attached handle. The knobs can break, and the joints between them can become greasy and difficult to clean. Removable handle is convenient in that the pan can be used as a form for a pie or pizza and put in the oven. Make sure the latch is secure, it should not come off when you flip the pancake maker.

How to properly bake pancakes

Maslenitsa, an indigenous Russian holiday, revered by our ancestors since pagan times, no doubt, is loved by both children and adults. Cheerfulness and festivities, laughter and amusement, pure joy accompany the holiday of seeing off the winter and welcoming the first days of spring. And what a holiday can do without refreshments?? But not on Shrove Tuesday! These days we not only celebrate the arrival of spring with cheerful feasts, but do not forget to help ourselves before the beginning of the longest and most severe Orthodox Lent. And even young children are well aware that this is a real symbol of the Pancake week. Of course, it’s pancakes. Ruddy, hot, subtle Russian pancakes from ancient times remind us of the sun that brings life back to nature, asleep for the winter. Today we offer you to review together and memorize how to cook pancakes.

At first glance there is nothing complicated in cooking pancakes. Well, really, you just need to knead liquid dough, pour it on a hot pan, turn it a couple of times, add some butter and you can easily invite guests for a treat. It’s a shame that everything is so easy only on paper. How much grief and frustration brought inexperienced yet hostesses burnt, crumpled, torn pancakes. And everyone wants to proudly set the table with a pile of the thinnest, delicate pancakes, just crumbling in a pan. What you need to do? Just a little prior knowledge and practice. You need to know the exact procedure and culinary technology of making thin pancakes, find and remember your grandmother’s recipes or ferret out the recipes used to make pancakes at your friends’ houses. Besides you should know and remember some culinary tricks and secrets.

And today, on the eve of Shrovetide, Culinary Eden is ready to share with you the most important tips, the most important recipes and secrets of cooking thin pancakes. Our tips are sure to help even the most inexperienced yet hostesses, easy to advise and teach you how to properly bake pancakes.

To make sure that cooking pancakes will not cause you too much trouble and grief, it is very important to worry about buying the right utensils for frying. It is best to bake pancakes on time-proven cast-iron skillets with a low rim. Cast iron cookware has the best properties that allow you to bake the thinnest pancakes without sticking, tearing or lumping. A thick cast-iron skillet heats evenly, retains heat for a long time and does not let the thin pancakes to stick to its surface. If you do not yet have a cast-iron skillet in your household, you can bake pancakes and any frying pan with nonstick coating, but be sure to make sure that the bottom of such a pan was thick enough, not thinner than half a centimeter. Simple metal or enamel skillets are not good for making pancakes. These pans will not allow you to make thin pancakes if they heat unevenly and do not have any nonstick properties.

It’s good if you have a special cast-iron skillet in your house, which you’ve been using for making pancakes for years. But what if this is the first time you’ve purchased your pancake pan?? It’s important to properly prepare your frying pan before using it for the first time! The first thing to do is to pour a couple of inches of salt into the pan, place it over high heat and, stirring frequently, preheat it for about 20 minutes. Don’t forget to open the windows and turn on the cooker hood! After the time is up, remove the pan from the heat, discard the salt, and allow the pan to cool to room temperature. Then rinse your frying pan thoroughly under running water, using a metal sponge to remove any rust spots. Dry the washed frying pan thoroughly, grease the inside and outside with vegetable oil and place in a preheated 180⁰ oven. Fire your frying pan in the oven for 20 to 30 minutes, until it is no longer smoky. Then take the frying pan out, grease the inside with vegetable oil, and let it cool at room temperature. A new cast-iron skillet, so prepared, will heat evenly, it is easy to clean, and baking pancakes on such a skillet is sheer pleasure.

The most important ingredient in any pancake batter is, of course, flour. Particular attention should be paid to flour in case you wish to bake pancakes thin, delicate. For thin pancakes only very fine wheat flour of the highest grade is good. In addition, immediately pay attention to the protein in the flour, this information will be given on the package. For pancakes, it is best to choose flour with a protein content of no less than 11%. Pastry flour with a lower protein content is considered too soft for pancakes, because it holds its shape worse. When choosing flour in the store, try to pay attention only to flour that is packaged in paper bags. Do not buy flour in plastic bags, in such packaging flour quickly suffocates and acquires an unpleasant musty smell. Do not forget to check the shelf life of the flour on the package. If possible, try to inspect and smell the flour before buying. Good quality flour will have a white or creamy white color. A reddish tint to the flour tells you that it contains a lot of bran, and a blueish tint tells you that it contains a lot of chaff and unripe grains. It is better to refuse such a purchase; good pancakes will not be made of such flour.

The second most important ingredient in the pancake batter is milk. Given that the pancakes do not fit into a dietary menu, the milk should be full-fat. Pancakes cooked with such milk will have a much better flavor than pancakes made with skim milk. Before kneading the dough, the milk should be heated to 40⁰. This is best done in a water bath, placing the pot with milk in a large saucepan filled with hot water. To determine the temperature of the milk, you do not need to use a special thermometer, just dip your finger into the milk. As soon as you feel a slight, pleasant warmth your milk is ready, it has heated up to the right temperature.

In addition to flour and milk, to make classic, tasty pancakes you will need chicken eggs, yeast, vegetable oil, salt and sugar. Choose the freshest and biggest eggs with a bright orange yolk. Allow the eggs to come to room temperature before making the pancake batter. It’s best to use live, frozen yeast. Of course, you can also bake pancakes on the currently popular dry instant yeast, but the taste and texture of the finished pancakes will somewhat suffer. It is better to take deodorized refined oil, the kind that will not be able to spoil your pancakes with extraneous shades of smell and taste. Be sure to let the oil warm up to room temperature before you add it to your pancake batter. And, of course, you should take care to buy good butter beforehand, which you will use to coat the pancakes you have already baked. Choose the highest quality and the tastiest butter, do not try to save on it. Better yet, buy or cook clarified butter, because pancakes, smeared with good clarified butter, acquire the most wonderful, most exquisite flavor and vivid taste.

There are a great many recipes for making pancake batter, and of course you can choose any of them. We suggest you try baking traditional, time-tested pancakes made with yeast dough and whipped egg whites. Prepare in advance all the necessary ingredients. Take five chicken eggs and a bottle of vegetable oil out of the refrigerator and leave them to warm up to room temperature. Sift four cups of flour through a fine sieve. Heat up to 40⁰ five cups of milk. Keep yeast, sugar and salt on hand. Beforehand clean and glaze the pan, prepare the rest of the necessary utensils, so that you do not get distracted by all these little things during the cooking process. Don’t forget to bring your butter or clarified butter to room temperature to coat the pancakes. You’re all set? Let’s get started!

Pour one glass of warm milk into a deep pan and add 30g of yeast. add the crumbled yeast, knead thoroughly, so that the yeast completely dissolves in the milk, cover the pan with a clean towel and leave it in a warm place for 15 minutes. Meanwhile, carefully beat five eggs, separating the egg whites and yolks into two bowls. Pour four cups of sifted flour into a deep pan, add the yolks, lightly beaten with a fork, a pinch of salt and a couple of tablespoons of sugar to taste. Then, stirring and kneading constantly, one cup at a time, pour in four cups of warm milk. After the milk, add three tablespoons of vegetable oil to the dough. Knead and knead as thoroughly as possible, you should not have any lumps left. If you can’t do this with a spoon, use a whisk to help you knead the dough until smooth and evenly incorporated. Once you’re certain your dough is well kneaded and there are no lumps at all, it’s time to add the milk and yeast, which have already risen. Pour it in thinly, kneading your dough all the time. Done? Now your dough needs time to rise and become light and delicate. Cover the pan with the dough with a clean towel and put it in a warm place without draughts for an hour and a half. At the very end of cooking, after your dough has risen, whisk the egg whites with a mixer and gently introduce them little by little into the dough, stirring it thoroughly after each portion of whipped whites. Let the batter stand in the heat for another 30 minutes and then start baking your pancakes.

Do not forget that the dough should be thin enough to come out of the ladle, and not spill out in a clump. Depending on the quality and moisture of the flour, you may have to make slight adjustments to the consistency of the finished dough. If the dough is too thick, add a little warm milk or water to it. Do not add too much liquid at once! Add the liquid one tablespoon at a time, stirring thoroughly and checking the consistency each time. If the dough is too thin, you can correct it by adding sifted flour, a little at a time. The best dough consistency, experts say, is the consistency of liquid sour cream. If the dough happens to settle completely during the time you are correcting it, let it quickly rise again. To do this, place the pan with the dough in a wide basin filled with water at about 45 degrees. Cover the pan with a towel and leave to rise for 30 minutes. Then proceed immediately to bake the pancakes.

If you found the previous recipe for pancake batter too complicated, try making a plain yeast-free batter first. Sift 200 grams of flour into a bowl. flour, mixed with a pinch of salt. Make a depression in the center of the flour hill, pour in two eggs and mix thoroughly, picking up the flour from the edges to the center. Mix together 400 ml of the batter. warm milk, 150 ml. add a little warm water and a couple of tablespoons of sugar to taste. Pour the liquid obtained slowly into the batter, stirring all the time and rubbing out any lumps. Once you have fully stirred and kneaded your dough, add two tablespoons of vegetable oil to it, and then whisk the dough with a mixer or whisk. The consistency of the ready made dough should resemble a thin sour cream with air bubbles. Begin baking the pancakes immediately.

When baking pancakes, it is necessary to remember a very important condition: never pour oil on the frying pan, but only lubricate it with a thin layer of vegetable oil. For this you can use a cooking brush, or you can take the advice of our grandmothers and do everything exactly as they did. Simply peel and halve one small onion and fork it upside down. Dip an onion with its cut in vegetable oil and quickly smear it on the bottom of the pan. So, let’s proceed to the most pleasant and responsible moment of baking. Heat a frying pan over medium heat, grease it with oil, and pour in one ladleful of pancake batter. Holding the frying pan by the handle, gently jiggle it in all directions so that the batter spreads evenly across the bottom. Fry your pancake for one minute, until the top side is dry. Then use a spatula to flip the pancake to the other side and fry for another minute and a half. Transfer the finished pancakes in a pile on a warm dish and smear a little softened butter or melted butter on top.

Advantages of pancake pans

The strengths of the pancake pan include:

• easy and comfortable to use;
• Small size allows you to quickly heat the dish and fry pancakes;
• it does not need time-consuming care;
• Large assortment of sizes, shapes allows every housewife to choose the right product
• Affordable price for most classic models.

frying pan for pancakes is made with low rims so that the pancakes can dry on top more quickly.

Pancake Pan

Cooking. The process is creative, so it’s important that the tools we use to create our creations are convenient, beautiful, high quality and reliable. In anticipation of Shrovetide, many housewives remembered the traditional dish for this holiday pancakes and, of course, checked the condition of their faithful helpers pancake pans. An old frying pan on that and old, until it was not used, it could go bad, covered with rust, the coating could crack and break off, and the bottom could bend. If this happens to your frying pan, you have to choose a new one, the one that won’t make a single pancake more crumbly. But you can find rows and rows of pancake pans in stores, and they’ll all be called pancake pans. In this article we’ll help you to deal with all this variety, tell you how to choose the frying pan that’s right for you, will last a long time and will only please during the whole process of cooking delicious pancakes.

The very name pancake pan conjures up appetizing associations and lets our imagination run wild. We imagine pancakes that are flaming hot, fragrant, delicious and fluffy

Pancakes with sour cream, with butter, or with our favorite fillings. All these words define the quality of real homemade pancakes. Thin, almost glowing, porous or lush, oil-soaked and crispy taste and appearance of pancakes depend on the experience and skill of the hostess, as well as the quality of the frying pan she uses. What distinguishes a pancake pan from any other? To make the pancakes easy to flip and remove, the frying pan should have a low edge of about 1 cm, and a comfortable, long handle to protect against burns. Pancake frying pans should have a thick enough bottom so that the batter heats evenly and at the same time, so that the pan does not deform when frying. Consider the advantages and disadvantages of frying pans and the materials of which cookware manufacturers make their products.

Cast iron pancake pans

These representatives of the dishes for cooking pancakes were recognized by our grandmothers. It is believed that the most delicious pancakes can be made only in a cast-iron frying pan. To see if this statement is true, just look at the properties of cast iron and the design features of pans made of it. Cast iron distributes the incoming heat evenly over the entire surface of the pan and retains it for a long time. Of course, this frying pan will take a bit longer to heat up than others, but it will keep a high temperature even while you are pouring the dough. The older the cast-iron skillet, the better! Due to the porous structure in cast iron pans, a thin layer of oil is formed, which means that such a pan will eventually boast natural non-stick properties. The advantages of such a frying pan can also include a thick bottom, thanks to which the pancakes get an even golden hue. In addition, a cast-iron frying pan can be used on any stove and you can not deny yourself the pleasure of using any instruments for flipping pancakes.

Of course, this frying pan does not deform from overheating, perfectly retains and distributes heat, unpretentious and durable, but it also has its drawbacks. For example, for pancakes, it is better to allocate a separate frying pan that will not be used for anything else. One of the main disadvantages of cast iron is that it rusts when exposed to water, so cast iron pans need to be protected from moisture. It is better not to wash this frying pan, but to salt it after each use, wipe it with a clean dry cloth, and grease it with a thin layer of cooking oil. If the frying pan is not thoroughly cleaned, the first pancake will be a mess, and you need to flame the pan again to avoid ruining all the other pancakes. In addition, cast iron frying pans are very heavy, so before buying sensibly assess your strength, because in order to bake pancakes, you will have more than once to lift the pan over the stove. Another unfortunate disadvantage is that, despite the solid weight and thick walls, if you fall, there is a high probability that your frying pan will break.

Nonstick pancake pans

If fiddling with a heavy cast-iron frying pan is too much for you, then a modern special non-stick pancake pan can be an alternative. Most often, if a frying pan says that it is a pancake frying pan, it means that its walls are low, its handle is long, its bottom is probably thick enough, and thanks to non-stick coating, pancakes will be easy to remove, and the pan is easy to clean. But when choosing and buying, give preference to the pan that has a thicker bottom, walls and nonstick coating. Non-stick pans have non-stick properties but they tend to heat up very quickly and, as a rule, rapid heating can’t happen evenly, so the pan will lose its shape over time, the walls will warp and the bottom will sag. In addition, these frying pans do not react well to overheating, non-stick coating may crack or begin to evaporate, of course, that the pancakes cooked on such a pan can boast neither good taste nor safety for health.

However, if the manufacturers make such frying pans, then you can still fry pancakes on them, but on low or medium heat. Specifically to monitor the level of heat in the frying pan, manufacturers began to equip their dishes with a temperature-sensitive indicator. Thermosensitive indicator, which is only called so complicated, but looks like a circle in the center of the pan, the change of its brightness means that the pan is heated to the right temperature, and it’s time to start baking pancakes.

Despite the fact that the frying pan is non-stick coated, you still need to grease it with oil to cook pancakes, firstly, so you do not dry out the pancakes, and secondly, it will prolong the life of your frying pan. When buying such a frying pan, it is necessary to take into account that it is necessary to refuse to use knives, forks and metal spatulas, because thus it is possible to damage non-stick coating, the same should be remembered and when washing the pan, and under no circumstances use metal sponges or abrasive agents. These frying pans also do not like the temperature drop, which means that after making pancakes, you need to let the pan cool down before you clean it.

Aluminum pancake pans

An aluminum pancake pan is the lightest, cheapest and short-lived option. If you decide to buy such a frying pan, then try to choose a pan with the thickest walls and bottom, because the lighter and thinner they are, the faster your pan will fall into disrepair. Aluminum heats up very quickly and tolerates overheating very badly, most likely after a few uses, the thin aluminum bottom of the frying pan will lose its shape. However, all this applies only to cheap stamped pancake pans, it is different when it comes to heavy cast aluminum pancake pans with a very thick bottom. Such a frying pan will be durable, will heat up quickly and retain heat for a long time, but even thick-walled aluminum frying pans have a significant disadvantage, if you do not oil them after each pancake, then the next pancake will definitely burn. Also, aluminum is sensitive to mechanical damage, so it is better to use wooden spatulas for flipping pancakes.

To sum it up. Regardless of what material you prefer, when buying a pancake pan, pay attention to the basic parameters. Specifically, the weight of the frying pan and the thickness of its walls. Remember that the thicker the walls and bottom, and the heavier the pan, the longer it will last and the better your pancakes will taste. The base of the frying pan must be perfectly flat. Pay attention to the handle, it is better if it is molded and covered with wood or heat-resistant plastic that can protect your hands from burns and save you from having to use oven mitts.

Cookware manufacturers offer a wide variety of pancake pans that differ from the old cast iron ones in their light weight, low walls, and nonstick coating. All these improvements make the process easier and reduce the time of making pancakes, but in order to achieve the exhilarating flavor and that unique taste that we all remember from our childhood, it is necessary to use a heavy cast-iron skillet. Have a merry Shrovetide and do not let a single pancake go to waste!

Pancake pans: what they are and how to choose them?

Pancakes. a favorite dish of many generations. Almost every family has its own pancake recipe. But even perfect recipes don’t work for some people: pancakes still turn out thick, they stick to the pan, and they burn. In all likelihood the matter is just in the pan, so it’s time to buy a pancake maker, which will solve the problem of imperfect pancakes.

Features, pros and cons

Today there are several ways to bake pancakes: the use of the so-called pancake maker or a frying pan with different types of coatings. The second method is more practical. For example, a cast-iron skillet for pancakes is the best way to cook, and most importantly, time-tested.

Such a frying pan is excellent for frying just pancakes. Frying pancakes on such a product will not bring the desired result. The pancakes just won’t cook through. The pancake pan differs significantly from other types. Its main distinguishing feature is a low skirt.

Also its peculiarity is a flat, smooth surface.

Now let’s understand the disadvantages and advantages of pancake products made of cast iron. The main advantages are durability, reliability and resistance to deformation. Despite the thick bottom, cast iron pancake pans are able to distribute heat evenly. Another advantage of this product will be its resistance to various degrees of damage and scratches, as well as such a pan is suitable for cooking on all types of stoves.

But there are also disadvantages. Cast iron pans quickly absorb odors and it is difficult to clean them from plaque or rust. Yes, and the weight of such products is not so little, in addition, over time, cast iron tends to darken.