Sooner or later, every housewife prepares pancakes with sour milk, because it is a pity to throw away such a "spoiled" product, and there are not so many recipes with it. So tasty and hearty pancakes will be the best solution in this situation, besides, they can serve as an excellent breakfast or dessert for any tea party.

Sour milk pancakes can be prepared from a minimum amount of products. Although the classic recipe for this dish contains eggs, vanilla, salt, soda or yeast, all of these ingredients can be easily eliminated. So, for delicious pancakes, the sour milk itself, flour and a small amount of sugar will be enough. This means that you can delight your household with freshly prepared sweets, even with an empty refrigerator!

Most people with a sweet tooth prefer fluffy pancakes with sour milk. To do this, put soda in the dough, which reacts with an acidic environment and allows the pancakes to rise well. You can also use baking powder, fresh or dry yeast in a bag. The cooking time for pancakes with sour milk in the latter case depends solely on the manufacturer's company, therefore it is always recommended to read the instructions on the package.

To make pancakes with sour milk even tastier and not bored longer, you can add a small variety to their composition. So, fresh fruits (apples, pears, bananas) or vegetables (carrots, pumpkin) are added directly to the dough. Perfect for dessert and dried fruits. Do not forget about serving the dish - you can pour the pancakes in sour milk with condensed milk, honey, jam or chocolate, sprinkle them with powdered sugar, etc.

In sour milk, very lush pancakes are already obtained, but with the addition of yeast, they simply will not be equal! This dessert looks very appetizing, and due to vanilla sugar it also attracts a sweet tooth with an amazing aroma. Plus, the sour milk pancakes are delicious and satisfying, making them the perfect dish to start a new day. At the same time, you can diversify each of your breakfast with a new sauce or flavorings and get a wonderful culinary tradition for the whole family.

Ingredients:

• 500 ml of sour milk;
• 500 g flour;
• ½ cup sugar;
• 1 tbsp. l. dry yeast;
• 1 pinch of salt;
• 2 eggs;
• 1 bag of vanilla sugar.
• Vegetable oil.

Cooking method:

1. Warm the milk slightly, pour into a deep plate for kneading the dough.
2. Pour yeast and salt into sour milk, mix well.
3. Beat the eggs separately with sugar, then pour them over the sour milk.
4. Sift the flour through a sieve, add to the dough together with vanilla sugar, mix again until completely homogeneous.
5. Cover the plate with the dough with cling film and put it in a warm place for half an hour (for example, under a battery).
6. Heat vegetable oil in a frying pan, pinch off portioned pieces (pancakes) from the dough and fry them on both sides until tender.

Interesting from the network

One of the simplest recipes for pancakes with sour milk, which does not even use eggs. At the same time, the pancakes themselves are very fluffy due to the interaction of milk with soda. The calorie content of this dish is low, so everyone can afford a small portion of such a dessert. You can supplement it with any sweets from fresh berries and natural yogurt to melted chocolate and condensed milk.

Ingredients:

• 1 glass of sour milk;
• 1 cup flour
• 2 tbsp. l. vegetable oil;
• 1 pinch of salt;
• ½ tsp soda;
• 1 tbsp. l. Sahara.

Cooking method:

1. Pour a glass of sour milk into a bowl, extinguish the soda in it.
2. Add a pinch of salt and sugar to taste, stir.
3. Add flour in small portions and stir the dough with a whisk.
4. Grease a frying pan with oil, heat well.
5. Scoop up the dough with a tablespoon and put it in the pan.
6. Fry pancakes in sour milk on both sides until golden brown.

The dough for stuffed pancakes itself is as easy to prepare as any other, but for further baking you will need at least a little culinary experience in preparing such dishes. Fry pancakes in sour milk with apples and carrots over low heat in a well-heated frying pan. In this case, they must be covered with a lid so that the filling is well baked. After all the pancakes are ready, put them back in the pan and let them all stand together for 10-15 minutes.

Ingredients:

• 250 ml of sour milk;
• 1 ½ cups flour;
• 1 tsp dry yeast;
• 1 egg;
• 3 apples;
• 1 carrot;
• ½ tsp soda;
• 1 pinch of salt;
• 1 pinch of cinnamon
• 4 tbsp. l. Sahara;
• 1 bag of vanilla sugar.

Cooking method:

1. Heat sour milk, but do not boil.
2. Dissolve salt, yeast and sugar in milk.
3. Sift the flour (preferably several times), add it to the fermented milk mixture.
4. Beat the egg a little, then add to the rest of the ingredients.
5. Stir the dough well, cover it with a towel and leave warm for 20-30 minutes.
6. Peel carrots and apples, grate on a fine grater.
7. Add carrots and apples to the prepared yeast dough for pancakes with sour milk.
8. Pour vanilla sugar and cinnamon into the dough, mix everything carefully, trying to evenly distribute the filling.

Now you know how to cook pancakes in sour milk according to a recipe with a photo. Bon Appetit!

Sour milk pancakes are fluffy round pancakes that are considered one of the best homemade treats for tea. This dish is adored by both adults and the smallest sweet tooth. That is why every housewife should remember simple rules on how to cook pancakes with sour milk, and periodically delight household members with their favorite delicacy:

• It is not necessary to extinguish soda when added to the dough with sour milk - the milk itself will be enough for the necessary reaction. Before frying the pancakes, it is recommended to wait for the activation of the fermentation process - the appearance of bubbles on the surface of the milk;
• For yeast dough, it is better to use dry fast-acting yeast so that you do not have to wait long for the batch to rise. Yeast dough, ready for baking, doubles in volume, becomes fluffy, softer and more porous;
• A properly prepared pancake dough without adding yeast should resemble thick sour cream, that is, "lazily" slide off the spoon when putting it in the pan. If it turned out to be not thick enough, just add some more flour - this will not spoil the taste of the pancakes;
• In order for pancakes on sour milk to turn out really fluffy, there should be as much flour as milk or even more. In this case, the flour must be sifted before preparing the dough. It is better to do this 2-3 times.

How to cook a recipe for pancakes in sour milk with a photo - a complete description of the preparation so that the dish turns out to be very tasty and original.

Sour milk pancakes

Pancakes are a truly, primordially folk dish, because many generations of women first learn to cook them, and then they cook, cook and cook all their lives ... how fairy tales are told and songs are sung ...

Pancakes are prepared, as a rule, on the basis of fermented milk drinks - kefir, yogurt, sour cream or yogurt (as well as buttermilk and whey), it is these products that make the pancakes tender and fluffy. Each fermented milk product has its fans, and pancakes with sour milk are no exception: they come out so tasty and beautiful that many housewives begin to bake them not only when a portion of milk turns sour in the kitchen. Often milk is fermented specifically for pancakes, and some connoisseurs buy selected, natural, fatty milk for these purposes and claim that only lush pancakes can be made on it. You can quickly turn milk into curdled milk by heating the milk well and pouring vinegar into it (for 0.5 liters of milk, you will need 2 teaspoons of 9% table vinegar). Almost before our eyes, the milk will begin to curdle.

Despite the seeming simplicity of preparation, pancakes with sour milk are not obtained by all housewives from the first (and even the second and third) times. It's not enough just to mix the products and spoon the dough into a hot pan, you need to follow a few simple rules, and then fluffy, ruddy, fried pancakes will appear on the table, and not flat half-baked round dough pieces.

So, to make lush pancakes with sour milk, you will need:

Ingredients for the dough

Recipes for pancakes with sour milk - lush and the most delicious!

A thrifty housewife will never have the idea of ​​pouring sour milk into the sink. Why throw away a good product when you can still use it? For example, fry delicious pancakes for breakfast? On sour milk, they always come out lush, with a thin crunchy rim along the edge, ruddy, tender.

Frying pancakes from sour milk is profitable and convenient. You do not have to extinguish the soda with vinegar, because the acidic product will give the desired "bubbling" reaction. With just one basic recipe, you can make sweet and savory pancakes. You can add a variety of vegetables, fruits and berries to the dough - the familiar taste of pancakes will turn out to be different, but also very pleasant.

The subtleties of cooking fluffy pancakes

The two most important rules are:

Although, in general, soda or baking powder is not always added to the pancake dough with sour milk. This ingredient can be replaced with baker's yeast or completely abandoned.

The consistency of the dough should resemble thick homemade sour cream, in which there is a "spoon". Only in this way the pancakes will turn out to be high, lush and will not fall off after being removed from the pan. In recipes, a certain amount of flour is indicated in relation to other components of the composition. However, the final version is always adjusted by eye, adding flour or milk, depending on how thick the dough is.

It is more convenient and faster to knead with a hand mixer or blender. But it is recommended to use the technique only at the beginning, before mixing liquid and dry ingredients. It is advisable not to drive flour into the pancake dough, but gently stir in with a fork or whisk.

If the recipe says that the eggs (separately the whites) need to be beaten into a foam, they will need to be cooled. After lying in the refrigerator for a few minutes, whites and yolks are whipped much faster and better.

To get fluffy delicious pancakes, the dough should rest and come up before being sent to the pan or in the oven. Cover the container with a clean kitchen towel and leave it warm for 20-30 minutes. You can speed up the process by placing a bowl of dough in a saucepan half filled with hot water.

And the last thing. After the flour has completely dispersed and the dough is covered with bubbles, you do not need to stir it. You just need to scoop up the thick bubbling mass with a tablespoon and gently spread it on a hot frying pan drizzled with oil.

"Granny" recipe for pancakes from sour milk

The set of products in this version is standard, without any additional components. The amount of sugar can be changed in the direction of decreasing or increasing, depending on whether you want to cook sweet pancakes from sour milk or unleavened. It is advisable not to change the proportions of other products.

Sour milk pancakes - video

Serve on the table with any "sauce": sour cream, honey, berry jam, etc.

Pancakes with sour milk without eggs

Every housewife, at least once in her life, has found herself in such circumstances when one or another ingredient is not enough to prepare a planned dish. There is nothing unusual and scary in this, since you can always find a way out of an uncomfortable situation. For example, you can cook pancakes in sour milk without eggs at all.

Recipe 1. Choux pastry pancakes.

• Sour milk - 200 ml.
• Low-fat sour cream - 200 ml.

Note that custard pancakes are made without baking soda. The dough rises well during baking even without this component.

Recipe 2. Air pancakes without eggs.

According to this recipe, pancakes with spoiled milk are cooked over low heat under a lid. On each side, pancakes need to be fried for 2-3 minutes.

Recipe 3. Yeast fritters.

• Sour milk - 2.5 tbsp.
• Flour - 4 tbsp.
• Sugar - 4 tbsp. l.

The recipes proposed above will be useful not only when there are no eggs in the house, but also for preparing a dietary meal for people for whom this product is an allergen.

Dessert pancakes with a twist

If you want to change the classic recipe and make pancakes with an unusual taste in sour milk, you can try adding pieces of fruit, berries, cottage cheese, cheese, grated vegetables, spices, spices to the dough. Let's consider some of the most popular options for dessert pancakes with a twist.

Recipe 1. Curd pancakes with coconut flakes.

• Sour milk - 300 ml.
• Homemade low-fat cottage cheese - 400 g.
• Egg - 2 pcs.

When serving, pancakes with cottage cheese are poured over with sour cream, honey or everyone's favorite condensed milk.

Recipe 2. Apple pancakes with sour.

Apple fritters are fried in hot vegetable oil as usual. The same recipe can be used to make banana pancakes. The only difference is that the banana pulp is not cut, but kneaded into pulp with a fork.

Recipe 3. Sweet pancakes with raisins.

Served with fruit salad, sour cream sauce, jam.

Recipe 4. Orange pancakes.

• Sour milk - 2 tbsp.
• Egg - 1 pc.
• Flour - 1.5 tbsp.

Serving to the table, orange pancakes are poured with a sauce made from honey and freshly squeezed orange juice.

Snack pancakes with vegetables and unusual filling

Most of us are used to eating sweet pancakes for breakfast, dipping them in sour cream or honey. But it turns out that there are savory pancakes that can be served either as an appetizer or even as a main course. Moreover, cooking such is not more difficult than baking traditional dessert ones.

Recipe 1. Diet pancakes with zucchini.

• Sour milk - 100 ml.
• Egg - 1 pc.

Zucchini absorbs oil well, so you need to add it to the pan before adding each new batch of pancakes.

Recipe 2. Pancakes with Jerusalem artichoke.

• Sour milk - 250 ml.
• Egg - 1 pc.
• Flour - 1 tbsp.
• Jerusalem artichoke - 300 g.
• Salt and soda - ¼ tsp each

Vegetable pancakes with Jerusalem artichoke can be served with both savory and sweet sauces.

Recipe 3. Onion pancakes with hot baking.

• Sour milk - 1 tbsp.
• Egg - 1 pc.
• Flour - 1.5 tbsp.
• Soda - 0.5 tsp.

If you wish, you can make fritters with minced meat according to the same principle. Prepare minced meat from any type of meat, put a heaped teaspoon on each pancake, fry under a lid on each side for 3 minutes.

Recipe 4. Snack pancakes.

Ingredients for the dough:

The filling of your choice can be made from mushrooms (100 g), crab sticks (240 g), smoked sausage (100 g), hard or soft homemade cheese (200 g).

1. The principle of kneading the dough is exactly the same as for cooking ordinary pancakes.
2. The product chosen as the filling is rubbed on a coarse grater and added to the dough at the end of kneading.
3. Snack pancakes are fried over low heat under a closed lid.

Serving to the table, sprinkle with chopped herbs.

Rye flour pancakes

Whoever adheres to the rules of dietary nutrition or just wants to diversify the diet by adding unusual healthy dishes to it, can try to cook pancakes with sour milk from rye flour.

The taste of such a dish turns out to be quite original, completely unlike the one to which we are accustomed, but quite pleasant. It is best to serve sour cream sauce with herbs with rye pancakes.

There are many more recipes for pancakes with sour milk. The most interesting thing is that almost any product can be selected for filling and adding to the dough. That is why fluffy pancakes are good, that it is almost impossible to spoil them with anything! Experiment and share new recipes with your friends!

Delicious lush pancakes with sour milk - a step-by-step photo recipe on how to cook them

Lush pancakes with sour milk... prepared according to this recipe, will easily become an excellent addition to tea gatherings with old friends. In addition, this dish can be a great light breakfast and energize the whole day.

Such pancakes, as we are used to seeing them, appeared in Russia already in the 16th century. At a time when ordinary people could not afford a variety of food, they learned to cook pastries from what they had at hand, namely, from chicken eggs. sour milk and wheat flour. The dish turned out to be extremely tasty and satisfying, despite the limited ingredients and a relatively short cooking time.

Soon the fame of pancakes spread throughout the country, and this dish fell on the table of the nobles. The wealthy people immediately appreciated the taste of this delicacy, and the pancakes gained fame not only in the circles of ordinary people, but also among the nobles.

Later, the popularity of fritters spread throughout the world. They had different names in different cities and villages. They were called “pancakes”, “olashki”, “alabyshes”, “pancakes”, “olankas”, “aladyas” and “olashki”, depending on the region in which they were baked. Some historians believe that this dish was named in honor of the Old Slavic goddess Lada, who was the personification of kindness and the keeper of the family hearth.

If we talk about paganism, then pancakes, as you know, were very often used in ceremonies and rituals. Nowadays, this dish is especially popular on such a holiday as Maslenitsa. At this time, people bake pancakes and pancakes, burn a scarecrow and have fun, treating themselves to delicious pastries. Pancakes made from dough in water. very often done during fasting.

There are a lot of recipes for preparing this delicacy. Pancakes can be made with or without filling, and vegetables can become the basis of the dough for them, in addition to flour. fruits. meat or liver. Pancakes are usually served in a dish called “pancake”, seasoning the dish with sour cream, honey, jam, jam, condensed milk or all kinds of sauces (the choice depends on what the pancakes were made of).

This recipe differs in that sour milk is the basis of the pancake dough. Thanks to this, the pancakes are very fluffy and tasty. To prepare them, you need to spend very little time. If you want to pamper your family with delicious homemade pancakes with sour milk, we suggest you use our recipe with step by step photos.

Butter pancakes made from tender, airy dough are always appropriate, perfect for breakfast, dinner, tea gatherings with friends or as a dessert. Pancakes on sour milk turn out to be lush and simply melt in your mouth, and the dough with the addition of orange or apple refreshes the taste with a fragrant fruity note. Hot pancakes, while still breathing steam, are served with sour cream, condensed milk or flower honey, the baking soaked in them becomes pliable and juicy, like a cream cake.

Pancakes according to "Grandma's recipe"

Pancakes can be made from sour milk at the stage when it stratifies into whey and curd fractions.

Sour milk is replaceable with factory-made curdled milk, kefir. Kefir, itself bubbly, makes the dough especially light and fluffy.

In the absence of fermented milk products at home, but the presence of fresh milk, it is fermented. To do this, heat the milk over medium heat, do not boil it, remove it from the stove and stir in lemon juice or vinegar at the rate of four teaspoons per liter saucepan. While it is curdling, allow to cool slightly and add to the dough.

You will need products:

• three glasses of wheat flour;
• two eggs;
• half a liter of sour milk;
• two to three tablespoons of granulated sugar;
• half a teaspoon of baking soda;
• a third of a teaspoon of salt.

The pancake dough is traditionally made slightly sweet, but it is permissible to increase the amount of sugar to taste if it is supposed to be served with a savory dressing, for example, sour cream. The ratio of salt and sugar is selected according to taste.

Fresh eggs should be kept in the refrigerator for half an hour, they will be easier to beat and give more foam.

Dough preparation technology:

1. Flour is passed through a sieve. To get really fluffy pancakes, you need air-saturated, loose flour.
2. Eggs, granulated sugar and salt are stirred in a large bowl. Using a blender, mixer or whisk, the composition is whipped until frothy.
3. Sour milk is heated on the stove, but not boiled.
4. Warm sour milk is mixed with eggs. Now they work only by hand, with a fork or a whisk.
5. Flour is gradually poured into the mixture of milk and eggs, circling the surface with a whisk along a circular path. Slowly stir with a kitchen tool, not whisk. Flour is added as it is stirred, pouring by pouring, grains are allowed to disperse in the composition before adding more.
6. Soda is poured into the substance. It is slowly but thoroughly mixed in the dough.
7. The cup is covered with a towel, the dough is kept warm for fifteen to thirty minutes. If there is no warm battery, the cup is placed in a basin half filled with hot water.
8. If the surface is bubbling, it means that the soda has reacted with the sour milk, the flour gluten has dispersed, and the dough has reached. It no longer mixes, much less whips, otherwise it will lose in splendor, and the finished pancakes will fall off.

Sometimes a little less than a full three glasses of flour is consumed, the fat content of the milk and the size of the eggs are adjusted.

When kneading the dough, they are guided more by consistency than by exact volumes of flour.

Correctly mixed dough comes out moderately thick, similar to high-quality fatty sour cream, does not stretch or drip from the spoon. After aging, such a batch is easily separated from the mass with a spoon, as if plucking off, and remains on it as a "snowdrift" with air inclusions.

Technology:

1. A massive cast iron frying pan is preferable. The bottom is covered with vegetable oil, heated on the stove.
2. The dough is scooped up and lowered into the pan, leaving an allowance of two to three centimeters between the nearest pancakes. The dough will swell, add volume.
3. One side of the pancake is fried for a couple of minutes. Turning over, they monitor the uniform golden-ruddy color of the pancakes on each side, this is a criterion for readiness.

The plate is covered with a towel or clean cotton cloth, pancakes are laid out on top to remove excess oil. Serve with mashed jam, thick syrup, sour cream, honey or confiture.

With sour milk and no eggs

Pancakes are usually served fresh and hot.

But the dough without eggs does not stale longer, which is important if you intend to keep part of the treat, for example, from evening tea to breakfast.

You will need products:

• two and a half glasses of flour;
• 200 milliliters of sour milk;
• 200 milliliters of sour cream, fat content 10-15%;
• two tablespoons of granulated sugar;
• baking baking powder package;
• a third of a teaspoon of salt.

Technology:

1. Pass the flour through a sieve. Stir in granulated sugar and salt.
2. Sour cream is placed in a cup and the flour mixture is diluted in it, stirred until a homogeneous composition.
3. Milk is heated without boiling, poured into a container with dough with continuous stirring. Sour milk is absorbed, the substance becomes thick.
4. Pour baking powder into the dough and stir.
5. The prepared dough is left to warm and kept for up to half an hour.
6. Pancakes are fried in ghee or vegetable oil until tender.

The bubbly structure of the dough in the proposed recipe is achieved not by the reaction of soda with sour milk, but by the action of a baking powder, but the taste and splendor of the finished products remain at their best.

With the addition of apples

To enrich the familiar taste of pancakes, simply cook them with apples.

You will need products:

• two and a half glasses of flour;
• half a liter of sour milk or kefir;
• two large apples;
• fifty grams of granulated sugar;
• a teaspoon of baking soda;
• a third of a teaspoon of salt.

Technology:

1. Rinse the blocks, cut off the peel and separate the centers. Chop the fruit according to your preferences - chop into cubes, layers, grate on a coarse grater. It is better to drain off excess juice.
2. The pancake dough is kneaded according to the recipe on sifted flour. The fruit mass is gradually mixed into the dough, distributing it evenly over it.
3. Soak the finished apple dough until ripening.
4. Fry the pancakes in oil according to the order, turn over to the other side after two minutes.

Baked fruit in a fluffy dough resembles a charlotte, but frying apple pancakes is much easier than tackling a pie.

Rye flour preparation

You can diversify pancakes with sour milk by replacing wheat flour with rye flour.

You will need products:

• two glasses of rye flour;
• a glass of sour milk or kefir;
• one egg;
• a couple of tablespoons of granulated sugar;
• a teaspoon of baking soda;
• a third of a teaspoon of baking soda.

Technology:

1. Sift flour. Mix the pancake dough according to the recipe.
2. Keep the rye dough warm for fifteen to thirty minutes, until ripening.
3. A frying pan with a Teflon surface that does not burn is preferred, since rye pancakes are dry-roasted without oil. Heat a frying pan, fry pancakes.
4. The toasted pancakes are unloaded onto a baking sheet, baked in the oven for fifteen to twenty minutes at a mode of one hundred and fifty degrees.

You will need products:

• large ripe orange;
• one and a half glasses of wheat flour;
• two glasses of sour milk or kefir;
• one egg;
• six tablespoons of granulated sugar;
• a full teaspoon of baking powder or baking soda;
• 150 milliliters of flower honey;
• a third of a teaspoon of salt.

Technology:

1. Pass the flour through a sieve, stir in granulated sugar and salt.
2. Rinse the orange, pat dry with a towel. Take a fine grater and peel the whole zest from the peel, remove the top orange layer and do not touch the bottom white layer.
3. The eggs are poured into a bowl and beaten.
4. Flour is added to the egg mass, the substance is slowly mixed until a dough is formed. The zest is poured, interfering with the mass, until it is completely distributed in it.
5. A baking powder or soda is added to the composition, everything is carefully and slowly mixed.
6. The dough is allowed to ripen for twenty minutes in a warm place.

A frying pan with butter is heated, a portion of the dough is taken with a tablespoon and laid out at intervals to raise the pancakes. The products are browned until tender.

A special dressing is prepared for orange pancakes - juice is squeezed from peeled fruit and kneaded with honey until a homogeneous consistency.

Hot pancakes, freed from excess oil, are laid out on plates and poured with honey-orange syrup. The dough that has absorbed it acquires an inimitable, festively sweet fruity taste.

Hot pancakes with sour milk and cold sour cream are a "secret weapon" with the help of which loving grandmothers manage to successfully lure their grown-up grandchildren to visit. The presented simple recipe allows mothers to compete with the older generation.

The main feature of sweet aromatic pastries is a rather batter. The baking soda will give it volume and airiness. Excess flour can ruin the whole thing, so you should adhere to the proposed proportions.

The versatility of sweet pastries lies in the fact that they organically fit into any dessert "configuration".

Ingredients

• sour milk 1 cup (250 ml)
• chicken egg 1 pc.
• salt 1 tsp
• sugar 2 tbsp. l.
• soda 0.75 tsp
• vegetable oil 2 tbsp. l. + for frying
• wheat flour 200 g

Preparation

1. Pour the sour milk into a deep bowl for making the dough. Add baking soda to make the pancakes fluffy. Stir. Leave for 5-7 minutes for the soda to react with the sour milk.

2. Add salt and sugar. Stir to dissolve both ingredients.

3. Whisk in a medium egg to the rest of the ingredients. Shake with a whisk until evenly distributed.

4. Pour in vegetable oil. Stir.

5. For baking, it is always recommended to sift the flour to make the finished product soft and airy. Add the sifted flour in portions to the liquid ingredients. Stir until a smooth, lump-free consistency is formed.

6. The pancake dough should not be liquid and not very thick (for example, like 15% sour cream). Leave on the kitchen counter for 10-15 minutes.

7. Pour oil into the pan. Adjust the amount to your liking. You can cook pancakes without vegetable oil in a hot frying pan. Spoon small portions of dough into well-heated butter. Grill over medium heat for 2-3 minutes on each side. If you cook over low heat, then it will take a little more time.

8. Place the fried pancakes on a paper towel or a layer of napkins to absorb excess oil. Serve to keep them cool.

Note to the hostess

1. Eggs and milk, intended for kneading the dough, should be at room temperature. Inadvertent heating of milk in a water bath can lead to separation of the whey, so you should take it out of the refrigerator beforehand.

2. In order to get an airy dough, eggs, beaten separately, are introduced into it. In the composition of viscous milk, this cannot be done efficiently. Some of the flour can be replaced with semolina.

3. Constant stirring while adding flour will avoid annoying lumps in the dough. You can add small pieces of apples, cinnamon or vanilla to it. You can add green onions or dill to the snack version of pancakes, any spices to taste. But the addition should be small in volume so as not to precipitate the dough.

4. After proofing it is not stirred. If the dough is thick, you can spread it by helping yourself with another spoon. Too large portions may not bake well: the optimal amount is half a tablespoon.

5. It is better if the pan is cast iron, with a thick bottom - it will ensure uniform heating of the entire area. When gas bubbles begin to form on the surface of the dough, turn the pancakes in the pan. If necessary, this can be done several times, achieving a dense crispy crust.

“Nothing should be lost with a good housewife” - this is what every mother always says when she teaches her daughter to do housework. You shouldn't send milk that is acidic to the trash - you can make a delicious breakfast from it! You may like pancakes with sour milk so much that the family will develop a habit of fermenting milk purposefully (this tradition has already taken root in our family). Due to the acid contained in acidified dairy products, any baked goods are always more fluffy (and, and pancakes, and), so memorize the recipe and repeat it many times in your kitchen!

How to make milk sour:

In the evening, put a few tablespoons of yogurt, sour cream or kefir in fresh milk, leave this blank in a warm place overnight - and the next morning a product for baking pancakes will be ready. To diversify the dish, you can add chopped orange zest, cardamom or cloves to the dough.

Ingredients:

• Chicken eggs - 2 pcs.
• Sugar - 2 tbsp. spoons
• Salt - on the tip of a knife
• Sour milk - 1 glass
• Wheat flour - 7-8 tbsp. heaped spoons
• Baking soda - 1/2 tsp
• Vegetable oil for frying

Dough for pancakes with sour milk

Break eggs into a bowl, add sugar (2 tablespoons with a slide), stir. It is recommended that all products used in the recipe are at room temperature (in this case, the ingredients will mix better). At this stage, you can also add salt (at the tip of the knife).

Pour the sour milk (1 glass) into the egg-sugar mixture. Stir until smooth.

Instead of sour milk, which has deteriorated naturally, you can use any other sour milk product: kefir, natural yogurt, whey.

I add baking soda (1/2 teaspoon) to the sour milk pancake dough. You can add baking soda directly to the dough or first to flour that is made for pancakes. By sifting with flour, the soda will dissolve better in the dough.

Pour the sifted flour into the dough. Stir, trying to knead all the lumps.

The consistency of the pancake dough is the same as in the photo:

We leave the kneaded dough for 5-7 minutes so that it reaches the consistency we need. In the meantime, heat the vegetable oil in a frying pan.

Pancake lovers will love the recipe (follow the link to read).