Explanation and resolution of a too liquid pancake dough
Why is my pancake dough too liquid?
Before answering this question, we must first understand where the problem comes from! In fact, pancake dough is a basic recipe made up of eggs, flour, and milk. A preparation which can evolve according to the desired result: use of one or more gluten -free flours, integration of beer or water to lighten the whole, add sugar, rum or orange blossom to flavor, etc. . If our pancake dough is too liquid, it is simply because we have added too much liquid (milk, water, and/or beer) to our egg-farine mixture. Yet if we follow a recipe to the letter, normally the result must be perfect … but depending on the size of the eggs or the quantity of flour, the result differs. For this reason, it is preferable to add the liquid gradually to relax the device, and not at once, at the risk of having too fluid paste which reveals lumps.
The consequence of a too liquid pancake dough
A too liquid pancake dough is almost unusable as it is. If we risk putting it in cooking, we will obtain unmoldable pancakes, transparent limit, which fall into tatters in the first movement. Apart from snitling the hair, it is better to thicken your fissa dough!
How to correct an overly liquid pancake dough?
Two solutions exist to answer this problem.
You can first choose to add flour to your dough. How to do it? Primo, we avoid adding flour as it is all of its dough all at once, otherwise you risk having lumps. It is better to put flour in a container and add the dough gradually until you get a mixture liquid enough to be integrated into the whole dough.
Another option, add an egg to its dough to obtain the desired consistency, before integrating the flour into the need of flour.
In any case, it is better to use sifted flour to obtain a result up to its expectations (and without lumps), before letting your dough stand before cooking.
How to catch up with lumps in a pancake dough?
Lumps are a common problem when preparing a pancake dough. But the lumps have only one and only origin: the liquid was added in too large quantity to the dough, from the start, which means that lumps appear. To avoid this pitfall – as previously stipulated – you must integrate the liquid (milk, beer or water) gradually with its dough, in small quantities at the beginning, before lengthening the whole with the remaining liquid.
If there are still lumps in his dough, a few tips make it possible to catch up. We first mix the dough vigorously with a whisk to try to make them disappear. You can also pour your dough into a blender to mix the whole, or give a diving mixer to be sure of obtaining a fluid pancake dough.
What is the ideal consistency of pancake dough?
On the consistency side, it is sometimes delicate to assess the texture of the dough. We remember that if the dough is fluid like water, it is too liquid. If on the contrary, it is thick like a pancake dough, then it must be relaxed with a little liquid. The ideal consistency of a pancake dough is closer to the cream.
If we have a doubt, a single technique. We cook a first pancake in its crepe maker or its buttered or oiled pan, so you visualize if the result is good, or if you have to relax your dough. In any case, it is better to have a dough too thick at the beginning, easier to rectify, than an ultra-fluid dough that it will be necessary to thicken. Once the pancakes are ready, only remains to garnish with a chocolate sauce, jam, chestnut cream, whipped cream, or spread.