So that there are no lumps in the pancake batter, you need to pour the flour in small portions, by stirring it constantly. Even if you mix it with a mixer, if you pour it all at once, there will be lumps.
If the dough is too thick, dilute it with water, preferably mineral water. Avoid diluting the mixture with milk.
Do not add too much sugar in the batter, because the pancakes will stick to the pan. It's best to add more sugar to the pancake filling.
It is best to use a special pan designed for this purpose for frying pancakes. However, if you do not have one, you should choose a pan that is cast iron or simply thicker.
Before you heat the pan, sprinkle it with a tablespoon of salt and then spread it with a little lard or a piece of bacon. This will prevent the pancakes from sticking.
To bake the perfect pancakes, heat a pan and brush it with oil or bacon. If you are using oil, dip a piece of cut and peeled potato, pierced with a fork, into it and coat the pan evenly with it.
Pour ladles of the batter onto the greased pan and tilt the pan on all sides to allow the batter to spread out and make the pancake round.
Return the pan to the heat and fry the pancake for about half a minute or one minute, depending on the functionality of your stove.
Using a special pancake spatula, flip the pancake or if you can, flip it in the air. Fry for a few more seconds.
If you pour a little batter into the pan, because you want your pancakes to be as thin as possible, tilt the pan vertically, so that the pancake doesn't break when flipped.
If you are also a pancake lover, we recommend trying one of these recipes:
