When spreading pancakes, the flanging will rot because the flanging will not wait until the cake surface and the pot surface are cooled, because the cake will stick to the pot surface after being heated.

You can wait until the adhesion between the pan surface and the pancake is reduced after cooling, and then turn it over to maintain the integrity of the pancake. In addition, when spreading pancakes, you can brush a layer of oil in the pot to make the pancakes leave the pot better.

Extended data:

Pancake stall skills:

1, heat the pan, pour a proper amount of cooking oil, tilt the pan so that the oil covers the bottom of the pan;

2. Spoon two spoons of the stirred batter into the pot. When pouring, be careful not to concentrate in one place, but to spread around, then lift the pot with both hands and tilt it, so that the batter can flow around slowly and cover the bottom of the pot, and then dilute the uneven place with a shovel;

3. When the batter is solidified in the pan, gently turn the pancake over with a shovel. If the pancakes are too big to operate, you can use chopsticks to help.

4. Fry both sides until golden brown. Be careful not to fry them.