Sour milk pancake dough. Openwork pancakes with sour milk

02.09.2019 Pancakes, pancakes, pancakes, cheese cakes

Many are accustomed to cooking pancakes in water or milk, but everyone does not know that there are recipes for cooking this dish using sour milk. It is believed that it is pancakes with sour milk that have the brightest taste, they themselves are very tasty and fluffy, the dough has a pleasant consistency, the appearance is the same as in the photo. Below are simple recipes for making such pancakes at home.

Traditional pancakes with sour milk

For this recipe, sour milk is used, that is, not kefir or yogurt. Milk should be at room temperature.

Ingredients:

liter of sour milk;
2 or 3 eggs (depending on their size);
sugar (4 tablespoons);
2 cups premium flour.

Cooking method

Grind sugar and a pinch of salt with eggs so that no grains remain.
Pour a third of the sour milk into the egg with sugar.
Sift the flour so that no lumps remain in it, and pour in small portions, stirring the dough very vigorously.
After all the flour has been poured, pour the rest of the milk into the dough and beat very well. This is best done with a mixer until bubbles form. The dough should turn out to be liquid so that the pancakes come out thin. If you prefer a slightly thicker dough, you can make the dough thicker.
After that soda is added - half a teaspoon and five tablespoons of oil. You can do it without baking soda, but in this case, the dough will not turn out to be airy. It is allowed to use both vegetable oil and ghee.
The dough should be infused for about half an hour.
Before baking, the pan should be greased with oil or unsalted lard.
Pour the dough into the pan in a thin layer to make the pancakes thin. Fry, as usual, on both sides.

If in the process the dough comes out too thick, and there is no more milk, you can add a little boiling water to it, this will not negatively affect the taste.

The amount of sugar can be reduced if there is a desire to make pancakes with sour milk with a filling. As a filling, minced meat or berries are suitable for them.

So that the pancakes stacked in a pile do not cool down, it can be constantly turned over after each new one, and in order not to stick together, they should be greased with butter or unsalted lard.

Pancakes with sour milk (yogurt)

This recipe is suitable for making pancakes from curdled milk.

Ingredients:

one egg;
sugar (2 tablespoons);
salt (half a teaspoon);
2 cups of flour;
about 2.5 glasses of yogurt;
5 tablespoons of vegetable oil;
baking powder or soda (half a teaspoon).

Cooking method

Thoroughly grind sugar and salt in an egg with sunflower oil. They should completely dissolve without leaving grains. You can beat with a mixer. Ghee is suitable instead of vegetable oil.
Pour in half a glass of yogurt and stir vigorously until smooth.
After that, we begin to gradually add flour in portions and beat, leaving no lumps in the dough. Can be done with a whisk or mixer. It will be better to sift the flour first.
Before baking, the dough must be left for half an hour so that it is infused.
Grease a skillet before baking. For this, butter or unsalted bacon is suitable.
Pour the dough in a thin, even layer. Fry the pancakes as usual on both sides.

These pancakes with sour milk (yogurt) are good with sour cream and berry jam. The amount of sugar can be changed depending on your own wishes.

Pancakes on kefir

Kefir belongs to fermented milk products and is also suitable for making pancakes.

Ingredients:

three chicken eggs;
half a liter of kefir;
three tablespoons of sugar;
one and a half glasses of flour
salt (half a teaspoon);
one tablespoon of vegetable oil;
ten grams of butter.

Pancakes can be baked not only with milk and kefir. Sour milk is excellent for baking, one that sour on its own, without fermentation. In our stores, they sell such milk already in ready-made form, and I love it much more than kefir.

From this number of components, I got 10 pancakes. For a large family, increase the amount of ingredients. Pancakes are not the thinnest, but not thick either. In order for the pancakes to turn over easily, take a proven pan and heat it well on the stove.

To prepare pancakes in sour milk, take all the products on the list.

Whisk eggs, salt and sugar in a bowl.

Add sour milk and soda. Stir until smooth and wait for the reaction to start.

Then add flour and stir with a whisk until smooth.

It turns out a thick dough. Add vegetable oil and water. Stir and leave to stand for 10 minutes.

Pour the dough into a well-heated and oiled skillet. Spread the dough over the pan, turning it intensively in a circle in all directions. When baking the first pancakes, I additionally grease the pan, and then I bake without oil.

Pancakes with sour milk turn over easily if the pan is prepared correctly.

Ready-made pancakes can be stuffed with cottage cheese or served with sour cream, honey, jam.

Enjoy your tea!

Recently, it has become very popular to cook pancakes with sour milk. The recipe for this dish differs little from the recipes for making classic pancakes from regular or steamed milk. The ingredients are mostly the same - milk, eggs and flour. Different variations and technologies use different additional ingredients, it can be vanilla sugar for sweet pancakes, starch and other components.

Pancakes with sour milk step by step recipe with photos

The recipe for pancakes is simple, without yeast, the dough can be made in a short amount of time. All family members will love it, because the taste is excellent, harmonious and bright. Pancakes can be stuffed with different fillings.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

Sour milk: 0.9 liters,
Eggs: 2 pcs.,
Sugar: 4 tablespoons
Salt: a pinch
Soda: 2 grams
Sunflower oil: 2 tbsp.,
Flour: 3 cups

Cooking instructions

Pancakes with sour milk with holes

Such pancakes are often called fishnet. They are very beautiful, and their taste is striking with lightness and tenderness. These pancakes will certainly appeal to children, because they are big fans of beautiful food.

Ingredients:

0.5 liters of sour milk;
0.2 kg of sifted wheat flour;
3 chicken eggs;
1 pinch of salt;
1 pinch of granulated sugar;
2 tablespoons of vegetable oil.

Preparation:

We mix all the ingredients with half of the available sour milk. Beat the mixture with a whisk or mixer until the consistency of thick sour cream. After that, stirring constantly, add the rest of the available sour milk. The finished dough should stand for about half an hour at room temperature.
We put a small frying pan with a thick bottom on medium gas and, when it is hot enough, pour in a few drops of vegetable oil.
Pour the dough into the pan with a large spoon, gently turning it from side to side so that the dough spreads over the entire bottom of the pan.
When the dough is a little fried and browned, gently, using a fork, turn the pancakes over to the other side and fry for literally 10 seconds, on the other side.
We put it on a plate and use incredibly tasty and beautiful pancakes with holes.

How to make thin pancakes

The recipe for making thin pancakes from sour milk practically does not differ from the classic recipe. The only difference is that vegetable oil is added directly to the dough, and milk is used in much larger quantities.

Ingredients:

1 liter of sour milk;
0.3 kg of sifted wheat flour;
2 chicken eggs;
1 tablespoon granulated sugar;
3 tablespoons of vegetable oil.

Preparation:

Mix eggs, sugar and flour. Mix these ingredients thoroughly with a blender to prevent lumps from forming.
Add sour milk in very small portions, thereby kneading the batter.
The final step in preparing the dough is to add vegetable oil so that the pancakes are greasy and do not stick to the vessel.
We put a small frying pan on the stove, turn on the small gas and wait until it gets warm enough.
When the pan is hot, pour the dough with a large spoon and rotate the pan so that the dough spreads well.
Literally in two minutes, turn the pancakes over to the other side and wait about a minute more.
We take out the finished thin pancakes on a plate.

Before frying each pancake, it is necessary to thoroughly stir the batter to prevent the vegetable oil from accumulating in one place.

Pancakes without eggs

Lean pancakes without the use of eggs amaze with the simplicity of the ingredients and the taste of the dish. Pancakes are combined with fried vegetables, and children are very fond of pancakes with honey. The dish is very tasty and perfect for a snack with a cup of tea.

Ingredients:

1 liter of sour milk;
3 tablespoons of vegetable oil;
2 cups sifted flour;
salt and sugar to taste.

Preparation:

Pour sugar and salt into flour, add vegetable oil and, in small portions, add sour milk.

The dough must be thoroughly mixed, avoiding the formation of lumps unnecessary to us. For this we use a blender or mixer. In the absence of such equipment, we use a whisk and quickly beat the dough.
We put a pan of the size on the stove, which we want, so that we get pancakes. When it warms up well, pour the batter onto it with a large spoon and rotate it constantly so that the liquid can spread over the entire area.

Depending on the thickness, from a given number of ingredients, we should get about 15 pieces of pancakes. They are delicious and perfect for people who don't eat animal products. In terms of taste, the dish is very tasty - the pancakes are tender and do not become hard even after they have cooled down.

Lush pancakes on sour

For a hearty and nutritious breakfast, fluffy pancakes are perfect. Children love them very much with various sweet fillings, and for adults you can cook this dish with vegetables, meat or fish products.

Ingredients:

2 chicken eggs;
300 grams of sour milk;
50 grams of granulated sugar;
30 grams of salt;
300 grams of sifted first grade wheat flour;
3 teaspoons baking powder;
50 grams of butter.

Preparation:

Beat 2 chicken eggs into a small bowl, add salt and sugar to them and pour in the milk in small portions, stirring occasionally.
Gently mix the flour with the baking powder and mix thoroughly.
The next step is to combine the two mixtures into one. To do this, pour the egg-milk liquid into the flour mass, in small portions.
Put butter in a small plate or cup and melt it at room temperature, or heat it using a microwave oven.
Add butter to the batter, mix thoroughly and leave to settle for half an hour to an hour.
We heat the pan on the stove, carefully pour the dough into it. You do not need to pour the dough in a small thickness, because in order for them to be plump and satisfying, the thickness should be slightly larger.
When the pancakes are fried on one side and become ruddy, with the help of a spatula, carefully, so as not to break, turn them over to the other side. Lush and hearty pancakes are ready to eat.

When making pancakes with sweet filling, add half a teaspoon of vanilla sugar. The pancakes will become fragrant and tasty.
Before baking a dish, you need to heat the pan well. A poorly heated skillet will make the pancakes stick and tear.
When frying pancakes, do not add too much oil, just a few drops are enough to keep the pancakes from dry and sticking to the pan.
When frying, the dough must be poured around the entire perimeter of the pan so that there are no holes and formations. To do this, pour the dough with your right hand, and turn the pan clockwise with your left.
When turning the pancakes from one side to the other, use a spatula so as not to tear them and spoil the aesthetic beauty of the dish. You can also help yourself with your hands.

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

Pancakes with sour milk

liter of sour milk;
sugar (4 tablespoons);
2 cups premium flour.

This recipe is suitable for making pancakes from curdled milk.

one egg;
sugar (2 tablespoons);
salt (half a teaspoon);
2 cups of flour;

Kefir belongs to fermented milk products and is also suitable for making pancakes.

three chicken eggs;
half a liter of kefir;
three tablespoons of sugar;
one and a half glasses of flour
salt (half a teaspoon);

We leave for half an hour.

Pancakes with sour milk

The principle of making pancakes in sour milk is extremely simple and does not require a lot of time. The pancake dough is quick and easy to prepare. The most difficult cooking process is the direct frying of the pancakes. This dish can be prepared with various fillings, for example, meat, fish, vegetable, jam, jam, sour cream with sugar. 50 percent of the taste depends on the quality of the prepared pancakes, because delicate and aromatic pancakes will delight not only the hostess, but also her relatives and guests with their unusual and unique taste.

Pancakes with sour milk recipe with photo

The recipe for pancakes is simple, without yeast, the dough can be made in a short amount of time. All family members will love it, because the taste of pancakes is excellent, harmonious and bright. Pancakes can be stuffed with different fillings. Pancakes with sour milk turn out great. Everyone is encouraged to try them. The following components are useful for preparing the dough:

Beat eggs, granulated sugar, salt together.

If the dough turns out to be thick, then you need to add a small amount of boiling water.

Before baking, warm up a frying pan, pour sunflower oil on it and pour in the dough.

Fry the pancake on one side for 30 seconds and on the other. Pancakes are ready!

Pancakes with sour milk with holes

Pancakes with holes are often called fishnet. They are very beautiful, and their taste is striking with lightness and tenderness. These pancakes will certainly appeal to children, because they are big fans of beautiful food.

0.5 liters of sour milk;
0.2 kg of sifted wheat flour;
3 chicken eggs;
1 pinch of salt;
1 pinch of granulated sugar;
2 tablespoons of vegetable oil.

The main stage of preparation is kneading the dough for openwork pancakes. To do this, mix all the ingredients with half of the available sour milk, beat the mixture with a whisk or mixer until the consistency of thick sour cream. After that, stirring constantly, add the rest of the available sour milk. The finished dough should stand for about half an hour at room temperature.

We put a small frying pan with a thick bottom on medium gas and, when it is hot enough, pour in a few drops of vegetable oil. After that, pour the dough into the frying pan with a large spoon, gently turning it from side to side so that the dough spreads around the entire perimeter of the vessel. When the dough is a little fried and browned, gently, using a fork, turn the pancakes over to the other side and fry for literally 10 seconds, on the other side. We put it on a plate and use incredibly tasty and beautiful pancakes with holes.

Thin pancakes with sour milk

The recipe for making thin pancakes from sour milk practically does not differ from the classic recipe for cooking this dish. The only difference is that vegetable oil is added directly to the dough, and milk in the dish is included in a much larger amount.

The original article is located on the website to-be-woman.ru

1 liter of sour milk;
0.3 kg of sifted wheat flour;
2 chicken eggs;
1 tablespoon granulated sugar;
3 tablespoons of vegetable oil.

The first step in making thin pancakes is mixing ingredients such as eggs, sugar and flour. Mix these ingredients thoroughly with a blender to prevent lumps from forming. Add sour milk in very small portions, thereby kneading the batter.

The final stage in preparing the dough for thin pancakes is to add vegetable oil so that the pancakes are greasy and do not stick to the vessel.

We put a small frying pan on the stove, turn on the small gas and wait until it gets warm enough. When the pan is hot, pour the dough with a large spoon and rotate the pan so that the dough spreads well over the entire area of the vessel. Literally in two minutes, turn the pancakes over to the other side and wait about a minute more. We take out the finished thin pancakes on a plate.

Before frying each pancake, it is necessary to thoroughly stir the batter to prevent the vegetable oil from accumulating in one place.

Pancakes with sour milk without eggs

1 liter of sour milk;
3 tablespoons of vegetable oil;
2 cups sifted flour;
salt and sugar to taste.

To prepare pancakes without adding eggs, add sugar and salt to the flour, add vegetable oil and, in small portions, add sour milk. The dough must be thoroughly mixed, avoiding the formation of lumps unnecessary to us. For this we use a blender or mixer. In the absence of such equipment, we use a whisk and quickly beat the dough.

On a gas or electric stove, we put a pan of the size that we want, so that we get pancakes. When the vessel is well warmed up, pour the batter over it with a large spoon and constantly rotate it so that the liquid can spread over the entire area.

Lush pancakes with sour milk

2 chicken eggs;
300 grams of sour milk;
50 grams of granulated sugar;
30 grams of salt;
300 grams of sifted first grade wheat flour;
3 teaspoons baking powder;
50 grams of butter.

In order to prepare delicious and nutritious lush pancakes in sour milk, you need to beat 2 chicken eggs into a small vessel, add salt and sugar to them and, in small portions, stirring, pour the milk. Gently mix the flour with the baking powder and mix thoroughly. The next step is to combine the two mixtures into one. To do this, pour the egg-milk liquid into the flour mass, in small portions.

Put butter in a small plate or cup and melt it at room temperature, or heat it using a microwave oven. Add butter to the batter, mix thoroughly and leave to settle for half an hour to an hour.

The final stage in the preparation of pancakes is their baking. To do this, heat the pan on the stove, carefully pour the dough into it. You do not need to pour the dough with a small thickness, because in order for them to be plump and satisfying, the thickness should be slightly larger. When the pancakes are fried on one side and become ruddy, with the help of a spatula, carefully, so as not to break, turn them over to the other side. Lush and hearty pancakes are ready to eat.

When making pancakes with sweet filling, add half a teaspoon of vanilla sugar. The pancakes will become fragrant and tasty.
Before baking a dish, it is necessary to heat the pan well on a gas or electric stove. A poorly heated skillet will cause the pancakes to stick to the pot and tear.
When frying pancakes, do not add too much oil, just a few drops are enough to keep the pancakes dry and not stick to the pan.
When frying, the dough must be poured around the entire perimeter of the pan so that there are no holes and formations. To do this, pour the dough with your right hand, and turn the pan clockwise with your left.
When turning the pancakes from one side to the other, use a spatula so as not to tear them and spoil the aesthetic beauty of the dish. You can also help yourself with your hands.

Recipe for thin pancakes in sour milk with holes

Pancakes with sour milk

Traditional pancakes with sour milk

For this recipe, sour milk is used, that is, not kefir or yogurt. Milk should be at room temperature.

liter of sour milk;
2 or 3 eggs (depending on their size);
sugar (4 tablespoons);
2 cups premium flour.

Grind sugar and a pinch of salt with eggs so that no grains remain.
Pour a third of the sour milk into the egg with sugar.
Sift the flour so that no lumps remain in it, and pour in small portions, stirring the dough very vigorously.
After all the flour has been poured, pour the rest of the milk into the dough and beat very well. This is best done with a mixer until bubbles form. The dough should turn out to be liquid so that the pancakes come out thin. If you prefer a slightly thicker dough, you can make the dough thicker.
After that soda is added - half a teaspoon and five tablespoons of oil. You can do it without baking soda, but in this case, the dough will not turn out to be airy. It is allowed to use both vegetable oil and ghee.
The dough should be infused for about half an hour.
Before baking, the pan should be greased with oil or unsalted lard.
Pour the dough into the pan in a thin layer to make the pancakes thin. Fry, as usual, on both sides.

If in the process the dough comes out too thick, and there is no more milk, you can add a little boiling water to it, this will not negatively affect the taste.

The amount of sugar can be reduced if there is a desire to make pancakes with sour milk with a filling. As a filling, minced meat or berries are suitable for them.

So that the pancakes stacked in a pile do not cool down, it can be constantly turned over after each new one, and in order not to stick together, they should be greased with butter or unsalted lard.

Pancakes with sour milk (yogurt)

one egg;
sugar (2 tablespoons);
salt (half a teaspoon);
2 cups of flour;
about 2.5 glasses of yogurt;
5 tablespoons of vegetable oil;
baking powder or soda (half a teaspoon).

Thoroughly grind sugar and salt in an egg with sunflower oil. They should completely dissolve without leaving grains. You can beat with a mixer. Ghee is suitable instead of vegetable oil.
Pour in half a glass of yogurt and stir vigorously until smooth.
After that, we begin to gradually add flour in portions and beat, leaving no lumps in the dough. Can be done with a whisk or mixer. It will be better to sift the flour first.
Before baking, the dough must be left for half an hour so that it is infused.
Grease a skillet before baking. For this, butter or unsalted bacon is suitable.
Pour the dough in a thin, even layer. Fry the pancakes as usual on both sides.

These pancakes with sour milk (yogurt) are good with sour cream and berry jam. The amount of sugar can be changed depending on your own wishes.

three chicken eggs;
half a liter of kefir;
three tablespoons of sugar;
one and a half glasses of flour
salt (half a teaspoon);
one tablespoon of vegetable oil;
ten grams of butter.

Sugar and salt are ground in an egg and butter, thoroughly until they are completely dissolved. First, you can grind with a spoon, and then beat with a mixer.
Then pour a third of the total amount of kefir into the egg with butter. Everything is mixed until smooth. This can also be done with a mixer.
The flour is sieved so that no lumps remain in it. Then we begin to slowly pour it into the dough in very small portions, whipping and stirring intensively so that the flour does not stick together in lumps. We do this until we pour all the flour into the dough.
Then pour in the rest of the kefir and beat thoroughly again. This will not affect the taste of the pancakes.
We leave for half an hour.
Then, as usual, bake in a greased pan on both sides.
Lubricating well, fold it in a pile.

More information on the topic: http://korolcat.ru

Thin pancakes with sour milk

Everyone has pancakes in their arsenal that work best. Someone bakes excellent pancakes on kefir, someone creates stacks of the finest pancakes on whey. I have the tastiest pancakes with sour milk. I was going to take off the recipe with the photo for a long time, but sour milk rarely appears in my house, and if all of a sudden half a packet sour in the refrigerator, then I immediately got up to the stove. And only then I remembered that I should have removed and put the recipe on the site so that others could use my simple experience. There are really no difficulties. Secrets too. The main thing is to achieve the correct consistency of the dough, knead it with a broom so that not a single lump remains. I definitely put soda in pancakes with sour milk so that they are not too dense. Do not be afraid - the taste of soda is not felt from the word "at all". Pancakes can be made thicker or thinner. It all depends on your taste preferences. I give the proportions for fairly thin pancakes - for stuffing.

Sour milk - 0.5 liters (2 glasses of 250 ml),
Flour - 210 grams (1 cup + 1/3 cup),
1 egg,
2 tablespoons of sugar
1 pinch of salt
¼ teaspoon of baking soda,
4 tablespoons vegetable oil

How to make pancakes with sour milk

1. Milk is best taken at room temperature (remove from the refrigerator 15 minutes before kneading the dough). Pour milk into a bowl.

2. Add the egg and beat with a broom until frothy.

4. It remains to add soda and vegetable oil. Beat the dough until smooth. The consistency of the dough can be compared to fat-free kefir. That is, the dough will turn out denser than milk, but more liquid than regular kefir.

5. The frying pan must be properly warmed up, pour a little oil on it. One pancake takes about 2/3 of a standard ladle. Pour the dough into the pan, grab the handle and twist the pan so that the dough is evenly distributed over the surface. The correct dough spreads very quickly and easily over the pan. If this does not happen with you, then the dough is too thick. But this is fixable! Boil water in a kettle and add 1-2 tablespoons of boiling water to the dough, stirring it quickly. Bake the next pancake. If it turns out to be thin enough, then everything is ok. And if it's still thick, stir in a couple more spoons of boiling water into the dough. Tip: do not pour a lot of water at once! It is difficult to guess by eye how the dough should be diluted. The smaller your steps are, the less chance of ruining the dough (although, of course, too liquid can thicken with flour).

6. When the pancake is fried at the bottom (you can pick it up with a spatula and see if it turns golden at the bottom), turn it over to the other side and fry for another 2-3 minutes.

7. Ready-made pancakes can be used for stuffing or simply served rolled like this (here the pancakes were first folded in half, and then rolled tightly), with jam or sour cream.

Sour milk pancakes - recipes for thin, with holes

Fermented milk products are commonly used to make fluffy pancakes. But if you know some of the subtleties, you can cook incomparable pancakes in sour milk, which differ from the usual ones in an unusually delicate taste. In addition, pancakes made from sour milk are porous, "lacy", which gives them a particularly appetizing look.

Given the airy texture of the sour milk batter, it is advisable to fry pancakes in a non-stick pancake maker, ceramic or Teflon skillet. To prevent the dough from sticking to the bottom, the pan must be well hot.

There are a lot of pancake recipes. However, the basic cooking technology almost never changes. There are a number of rules that allow you to make delicious thin pancakes from any standard and additional ingredients. Pancake dough preparation rules:

To prevent lumps from forming in the pancake dough on sour milk, first mix all the dry components of the composition in one container and only then pour in the liquid components. At the same time, milk should not be poured into flour all at once, but little by little, kneading the dough thoroughly, until smooth.
The density of the pancakes depends on the number of eggs. The more eggs you add to the dough, the denser it will be and vice versa. On average, a couple of eggs are enough for 0.5 liters of milk - this way the dough turns out to be elastic and moderately soft.
Regardless of which recipe is used, sour milk for pancake dough should always be warmed up to room temperature. So the reaction of gas formation during the interaction of lactic acid bacteria with an alkaline medium (soda, baking powder) will go more intensively and faster. The same rule applies when making yeast pancake dough.
Before placing the eggs in the pancake dough, you need to get them out of the refrigerator in advance so that they warm up a little. If whipped whites are used instead of soda for the splendor of pancakes, their temperature should also be room temperature.
It is recommended to sift flour before mixing with other products. This is necessary both in order to remove debris, grains from it, and in order to enrich the flour with oxygen. Thanks to a simple procedure, the pancake dough with sour milk will be even softer, fluffier and more airy.
Since the flour is of different quality, the proportions of this ingredient indicated in the recipe can be slightly increased or decreased to obtain the correct thickness of the dough. Ideally, the texture of the pancake batter should be similar to liquid cream or thinned sour cream.

In order not to grease the pan with lard and sprinkle every time before pouring a new pancake, add a little vegetable oil to the dough. Thanks to this ingredient, the pancakes do not stick to the pan and are very easy to turn and remove.

And the last thing. As the pancakes are baked, the pan gets hotter. Therefore, the baking time of each pancake following from the batch is reduced. The ideal doneness is determined by the color of the pancakes, which should be golden brown.

The easiest and most common way to make thin pancakes from sour milk. Pancakes are made in a hole, as kids love. All products are very simple, the recipe is easy to remember. In general, making pancakes from sour milk is absolutely easy.

Sour milk - 1 liter.
Flour - 1.5-2 tbsp.

Sour milk Flour

Egg - 2 pcs.

Potato starch - 0.5 tbsp. l.

Soda - 1/4 tsp

Sunflower oil - 1.5 tbsp l.

Sugar and salt to taste.

Pancakes with sour milk - video

Ready pancakes on spoiled milk are removed from the pan with a spatula, put on a plate in a stack, greasing each with butter.

If sour milk is not enough, it can be supplemented with warm boiled water. The result is thin elastic pancakes that you can eat just like that or wrap the filling in them.

Sour milk - 1.5 tbsp.
Boiled water - 1.5 tbsp.

Eggs Water Sugar

The sour is heated a little.
The egg is ground with salt and sugar, injected into milk. Beat with a hand mixer. The sifted flour is gradually poured into the milk mixture. The mass should be as thick as the pancake dough.
Gradually add flour to the rest of the ingredients, stirring all the time. When the consistency of the dough turns out to be quite liquid (like diluted sour cream), you can stop.
At the very end of the kneading, add soda to the dough and mix everything well again.
Fry in a hot frying pan, greasing the bottom with lard.

If you need to make pancakes with sour milk and water sweeter, the amount of sugar is increased. For a test on spoiled milk, this is not at all scary, since the pancakes in any case turn out to be tasty, do not stick to the bottom and are well removed from the pan. You do not need to add sugar at all if the pancakes are baked in order to wrap some salty filling in them.

Diet pancakes without eggs

Many people think that it is impossible to bake pancakes without eggs, because the thin dough will tear. This is usually the case. But if you know some tricks, it is very possible to make pancakes from sour milk without eggs. There are no particular difficulties in this, except that you will have to spend a little more time.

Sour milk - 1 liter.

Butter Soda

Wheat flour - 2-2.5 tbsp.

Sugar - 2-3 tbsp. l.

Sunflower oil - 2 tbsp. l.

Butter - 50 g.

Soda - ½ tsp.

Salt - ½ tsp

The milk is heated slightly.
All bulk ingredients are mixed.
Pour half of the sour into them. Knead with a whisk until completely homogeneous.
The remaining half of the sour milk is brought to a boil. Remove immediately from heat and quickly pour into pancake dough without eggs. Stir vigorously.
The butter is melted, combined with vegetable oil, poured into the dough. Stir the composition.
The finished dough is left for 10 minutes to “ripen”. Pancakes are baked in a dry, well-heated cast-iron pan.

It is not necessary to grease the finished ruddy pancakes with butter, since they are already quite soft.

Early ripening Guryev pancakes

The famous recipe for airy lace pancakes of amazing sunny color, which shine through in the light. Cooking Guryev pancakes is not difficult at all. Plus, it will take quite a bit of time.

Sour milk - 2 tbsp.
Flour - 320 g.
Egg - 5 pcs.
Sugar - 2 tbsp. l.
Butter - 100 g.
Salt.

Eggs are broken over a wide bowl, separating the whites and yolks. The whites are set aside, the yolks are whipped with a hand mixer, adding salt and sugar to them.
The butter is melted in a steam bath.
The flour is sieved.
Constantly working with a whisk, gently pour melted butter into the yolks in a thin stream.
Pour 100 flour little by little, without stopping to beat.
Add half the milk. They continue to whisk gently.
Pour the rest of the milk and flour into the dough. Mix everything thoroughly until smooth.
Whisk the whites into a tight foam with a clean whisk. Carefully put it in a pancake dough and slowly, scooping up, stir in the protein foam. As a result, you should get a light fluffy mass, not as dense in consistency as for pancakes, but not too liquid.
Frying early ripening Guryev pancakes is most convenient in a cast-iron pan. The fire should be slightly more than the minimum. The pancakes are browned on each side for 3 minutes.

Openwork pancakes "in a hole"

You can bake pancakes not on chicken, as usual, but on dietary quail eggs. Firstly, they are healthier, and secondly, this product contributes to the fact that the pancakes are quite elastic, but with many holes.

Sour milk - 400 ml.
Flour - 1.5-2 tbsp.

Vanillin Quail Eggs

Quail egg - 3 pcs.

Sugar - 2 tbsp. l.

Soda - 0.5 tsp.

A little salt.

Vanillin - a pinch.

Thin openwork pancakes are baked in a hot pan as usual. Spreading on a plate, grease with butter.

Custard pancakes on boiling water

There are people who do not tolerate the specific taste of soda in the dough. In this case, it is recommended to make pancakes with sour milk without soda. And to make the pancakes lush, the dough is "brewed" with boiling water.

Custard Pancakes Ingredients:

Pancakes are baked from dough with boiling water without soda in the usual mode over medium heat. Lubricated with oil, stacked or folded into triangles.

No soda is used in this recipe either. Its place is taken by yeast, thanks to which the pancakes are porous, fluffy, almost like rich pastries.

Sour milk is slightly warmed up. Divide in half.
Pour yeast into one part, leave for 10 minutes, so that the yeast "comes to life".
Mix and beat a little vegetable oil, sugar, eggs, salt. Connect with dough. Stir.
The flour is sieved. Little by little to milk with yeast, until you get a thick, homogeneous mass.
The rest of the sour milk is poured into the yeast pancake dough in a thin stream. Knead, cover the bowl with a towel, leave alone for 2.5-3 hours.

During this time, the dough should rise well and increase in volume, becoming like a fluffy foam. It is not necessary to stir and upset it. They just scoop up a little foamy mass with a ladle and pour it into a hot frying pan. You need to fry delicious pancakes from yeast dough in the same way as ordinary pancakes.

Pancakes with sour milk apple

Incredibly fragrant, tasty and delicate pancakes with apples will appeal to everyone at home. Children will be delighted with such a treat served with condensed milk!

Ingredients:

Warm sour milk - 400 ml.
Flour - 1-1.5 tbsp.
Egg - 2 pcs.
Sugar - 4 tbsp. l.
Soda - 0.5 tsp.
Large apple - 1 pc.
Vanillin - a pinch.
Vegetable oil - 2 tbsp. l.

They immediately start baking. If you make apple pancakes with cocoa, adding 1 tbsp. l. powder into the dough when kneading, you get a great chocolate dessert, which will be pleasant and useful to eat at breakfast.

Pancakes, in which there is no flour at all, will be no less useful and tasty breakfast dish. Such an unusual dish is prepared with semolina and oatmeal. The rest of the ingredients are the same as for regular pancakes with sour milk. Flakes and semolina are soaked in warm sour water for 2 hours, then the thick dough is kneaded. Served with sour cream, jam, honey, honey. Delicious and very healthy!

Pancakes with milk fluffy without yeast recipe

If your milk is sour, this does not mean that you need to rush to pour it out, because you can make a lot of delicious dishes from it. Today I am sharing with you a recipe for making pancakes from sour milk. It is from sour milk that pancakes are incredibly tasty, thin, lacy and tender. Any filling is suitable for such pancakes: curd, fruit, meat or offal. The sweetness of the pancakes can be adjusted to suit your taste, if you like sweeter ones - add more sugar, just remember that if there is too much sugar, the pancakes will instantly burn in the pan during the frying process.

Ingredients

To make pancakes from sour milk you will need:

sour milk - 500 ml;

flour - 1 glass;

egg - 2 pcs.;

vegetable oil - 2 tbsp. l .;

salt - a pinch;

sugar - 1 tbsp. l.

Glass with a capacity of 250 ml.

Cooking steps

Prepare the required ingredients.

Using a whisk, beat the mixture until smooth.

Pour in twice sifted flour, salt and sugar.

Mix everything again. The pancake dough should be homogeneous, without lumps of whipped flour, and should resemble heavy cream in consistency.

Fry pancakes over medium heat. When one side is browned, turn the pancake over and brown on the other side.

Serve delicate, fragrant and delicious pancakes.

The recipe for sour milk pancakes is very simple, and it won't take you long to prepare. Well, home-made people will appreciate the taste of these pancakes.