Lumps in the dough spoil not only the appearance, but also the taste of pancakes. UAportal studied the causes of this problem and told how to avoid them.
Insufficient mixing or the presence of dry lumps
To fix this problem, start by sifting dry ingredients before mixing them with liquid ingredients. This will help break up any lumps and ensure even distribution throughout the dough. Avoid over-mixing to prevent lumps and keep the pancakes light and fluffy in texture.
The pancake batter is too thick
Add ingredients gradually to avoid lumps. Pour the liquid into the batter in small portions and whisk thoroughly after each addition until you reach the desired consistency. Conversely, if the batter is too sparse, you can add a small amount of flour to thicken it.
Allow the pancake batter to rest
Resting time allows the gluten in the batter to relax, which creates a smoother texture. Simply cover the bowl with plastic wrap or a kitchen towel and leave it for 10-15 minutes. During this time, the lumps will gradually dissolve and the pancake batter will be ready to cook.
Proper mixing technique
Start by whisking the dry ingredients in a separate bowl to make sure they are well blended and lumps are broken up. Then make a depression in the center of the dry ingredients and gradually pour in the liquid ingredients. Use a fork to gently mash the ingredients. Avoid over-mixing as this can activate the gluten and cause lumps to form.
Maintaining the correct temperature during cooking
Before pouring the batter, heat the skillet to the right temperature. This will ensure even cooking and prevent lumps from forming. Also, flip the pancakes gently to preserve their texture and prevent lumps.
We also advise you to pay attention to the recipe for pumpkin porridge.
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