Pancakes made from stale milk. Fluffy pancakes made with sour (sour) milk

Step 1: prepare the dough.

First, sift the desired amount of wheat flour through a fine mesh sieve into a small bowl. Then beat into a separate deep bowl chicken eggs, add sugar and salt to them and whisk the ingredients until the grains of sugar and salt crystals are completely dissolved.

Taste the liquid and if necessary add more sugar, then add it to the resulting mixture required amount baking soda and whisk the ingredients again.

Now begin to gradually add sifted wheat flour to the liquid mass, while simultaneously mixing the dry ingredient with the liquid until a homogeneous consistency without lumps.

The dough is ready!

Step 2: fry the pancakes.

Turn the stove on average level and place a frying pan on it with a small amount of vegetable oil, that’s enough 2 – 3 tablespoons. When the fat is hot, very carefully use a tablespoon to place the batter on the bottom of the frying pan, thus forming pancakes. It is advisable to place no more than 5 pancakes on the frying pan with a distance from each other 2 – 2.5 centimeters, since during cooking the dough spreads and increases in size. The thickness of each pancake placed in a frying pan should be no more than 5 – 7 millimeters, otherwise the pancakes may not be fried inside.

Fry the pancakes on both sides until golden crust, periodically turning them on one side, then on the other side using a kitchen spatula. It will take you no more than 2 – 3 minutes. Place the first portion of ready-made pancakes on a baking sheet lined with paper kitchen towels, and let the paper absorb the excess fat in which your flour products. Through 10 – 15 minutes, when your culinary masterpiece has cooled a little, you can enjoy its taste.

In the meantime, add it to the pan 1 – 2 tablespoons of vegetable oil and prepare the next portion of pancakes. Cook the rest of the pancakes in the same way until you run out of dough. When all the pancakes are ready, place them on a large flat plate, use a fork and enjoy!

Step 3: serve pancakes with sour milk.

Pancakes on sour milk served warm. After cooking, they are allowed to cool slightly, since hot flour products are very harmful to the stomach. Then they are transferred to a large flat dish in a heap or onto dessert plates in portions. As a complement to this tasty and very simple dish, you can serve honey, jam, cream, sour cream, butter, chopped fruits and berries or different types syrups, such as chocolate, fruit, vanilla.

Delicate pancakes will delight your whole family with their aroma and pleasant taste in combination with your favorite drink. Cook with pleasure!

Bon appetit!

- – To prepare the dough, you can use kefir or sour cream instead of milk. - – While preparing the dough, you can add ground cinnamon, nutmeg and vanilla sugar to it, these spices will add pleasant aroma

and flavor to your finished flour products.

- – The amount of sugar in the dough is not important, you can adjust it as you like.

- – Pancakes turn out more delicious if you fry them in creamy fats, such as margarine or butter.

- – You can optionally add frozen berries or chopped nuts to this type of dough.

Ingredients
800 ml. sour homemade milk__NEWL__
2 chicken eggs__NEWL__
flour 4-4.5 cups__NEWL__
soda 1 tsp. without slide__NEWL__

sugar 3 tbsp. spoons__NEWL__

My milk is very sour. It's almost cottage cheese on top, and whey on the bottom. Therefore, the milk must be shaken well so that the consistency becomes homogeneous. But if lumps still remain, then this is not a minus, but on the contrary, it is a small plus. Pour the milk into a deep bowl and beat two eggs into it.

Mix well and add 3 tbsp. spoons of sugar. Do not stir.

Now is the time to introduce the baking soda. There is no need to turn it off. Sour milk is in itself already an acidic environment, in which the soda itself will quench and undergo the necessary reaction, due to which the pancakes will become fluffy. Pour 50 degrees water into a deeper bowl. Immerse a bowl of milk and soda in it. And leave for 10-15 minutes so that the soda reacts.

When 15 minutes have passed, you will see how the reaction has taken place in the milk, and it is covered with bubbles on top. Now very carefully, slowly add the flour one spoon at a time. The flour must be sifted initially to make the pancakes more fluffy. Stir with a fork or whisk, but never with a mixer. Otherwise, the dough will settle and the pancakes will not be fluffy and airy.

The dough should ultimately have the consistency of thick sour cream. sunflower oil and using a tablespoon, scoop up the dough and place it in the pan. Do not re-mix under any circumstances. Just pinch it off with a spoon.

Serve with fruit and sprinkle with condensed milk. You can also use honey, sour cream, and butter as doping agents. Bon appetit.

Fluffy pancakes, prepared with kefir or sour milk, traditionally enjoy incredible success among children and adults. It’s simply impossible to refuse chibriks – that’s what pancakes are also called – but if you serve them hot, and with sour cream!

IN classic recipe they are prepared with kefir - this is a classic of the genre. But besides it, you can use milk, yogurt and even just water. In the latter case, you will get a dietary, but still very tasty dish.

Original pancakes with yogurt

Fluffy pancakes can be prepared with yogurt. It will perfectly replace kefir, and the chibriks will turn out just as tasty and plump.

Ingredients:

curdled milk - one glass;
egg;
sugar – two spoons;
butter - a couple of tablespoons;
flour - one glass;
soda - on the tip of a knife;
baking powder - a small spoon without a slide;
salt - a pinch.

Cooking process:

In a separate container, beat the egg with sugar with a mixer. You need to wait until the sugar is completely dissolved.
The curdled milk needs to be heated a little. Then pour into the egg mixture. Add oil and mix well.
Add the remaining ingredients - flour, soda, salt and baking powder. Knead the dough and leave it to rest. After ten minutes it will start to bubble.
In a frying pan with melted butter Fry the chibriki, adding a spoonful of dough. You will get excellent fluffy pancakes.

The total frying time will be no more than five minutes on both sides. Serve with honey or berry sauce.

Lush pancakes with sour milk

You can make pancakes using sour milk. Therefore, if a carton of milk stagnates in the refrigerator, do not rush to throw it away. The dough on this basis bakes perfectly, especially if you use a thick cast-iron frying pan.

When kneading, make sure that the dough is neither too thick nor too thin. The ideal consistency is thick sour cream. You shouldn’t overdo it with flour and soda either.

You will need:

sour milk - two glasses or 500 ml;
flour - two glasses;
eggs - two pieces;
sugar - two large heaped spoons;
salt;
soda - ½ teaspoon (can be replaced with baking powder - one spoon).

Preparation:

Break the eggs into a bowl and add sugar to them. Beat with a fork.
Now pour in the sour milk, add salt, and add soda (baking powder).
Now add flour and knead the dough so that it resembles good homemade sour cream (in thickness). Make sure there are no lumps.

Fry the pancakes in a preheated frying pan until golden color. Spread the dough with a spoon: one spoon - one portion. The dough rises perfectly.

The consistency of the dough is influenced by the thickness of the sour milk. If it is liquid, then you need to increase the amount of flour. If it is too thick, then reduce its volume.

You can serve the dish with condensed milk, jam, sour cream or delicious fruit jam.

Diet oat pancakes - recipe with milk

Unlike pancakes, pancakes look like small pies. When cooked correctly, they always turn out fluffy. I bring to your attention healthy and, most importantly, dietary pancakes made with milk and oatmeal.

Ingredients:

oatmeal - a couple of glasses;
milk – 100 ml;
chicken eggs - two pieces;
banana;
apple;
honey - to taste;
vegetable oil - a couple of large spoons.

Cooking process:

Pour the milk and egg into the blender bowl. Beat well.
Using a coffee grinder, prepare flour from oatmeal. But if you don’t have a coffee grinder and you can’t make flour, you can add whole oatmeal, but dry it in a frying pan beforehand.
Add honey to the milk-egg mixture and continue whisking.
Peel the banana and apple. Then puree them and add them to the rest of the ingredients. Beat until you get a homogeneous mass.
Lastly, add the oatmeal flour.
Pour the finished dough into the frying pan using a spoon and fry the pancakes until cooked on each side for three minutes.

Serve with sour cream.

Traditional pancakes with kefir

Kefir pancakes need to be prepared with love, then they turn out fluffy, aromatic and tasty. This is the most main secret, but kefir itself plays an equally important role. It is best to take homemade or from high percentage fat content

Ingredients:

homemade kefir – 500 ml;
raw chicken egg – 1 piece;
sugar – 1.5 spoons;
salt - a pinch;
baking soda – 0.5 teaspoon;
flour – 1.5 cups;
odorless vegetable oil - 5 tablespoons.

Cooking process:

Pour the specified amount of kefir into a separate container. Add spices (salt, sugar and soda), and then the egg. Bring to a smooth consistency using a whisk.
Then add the sifted flour. If desired, for flavor, you can add a pinch of vanilla sugar or vanilla to the dough.
Stir the dough and heat a frying pan with oil. Using a tablespoon, place the thick dough into the frying pan and fry it on both sides.

As soon as bubbles appear on the surface of the dough, you need to turn them over and fry the other side.

If the pancakes are too greasy due to oil, place them on a paper towel first. It will remove excess fat.

Ready-made pancakes can be served with either jam or condensed milk.

How to cook yeast apple pancakes with milk

To make the pancakes fluffy, it is recommended to cook them by adding yeast to the dough. I recommend you try the delicious yeast pancakes with apples.

Ingredients:

apples – 700 grams;
milk – 360 ml;
flour – 350 grams;
sugar – 100 grams;
dry yeast – 5 grams;
eggs – 4 pieces;
ground cinnamon - to taste;
lemon juice – 2 tablespoons;
butter - to taste.

Cooking process:

In milk room temperature add sugar and yeast. Leave the dough to sit for 15 minutes.
Add cinnamon and lemon juice to it. Beat in the eggs and stir well.
Sift the flour, add it to the dough and stir well.
Peel the apples and chop into small cubes. Place in pancake base.
Place a piece of butter on a heated frying pan. Fry apple pancakes on it and you will see for yourself how fluffy they will turn out.

Serve with honey, as it best enhances the unusual taste of the dish.

How to cook kefir pancakes without eggs

During fasting or dieting, when eggs cannot be used, but you want pancakes, you can still cook them. I suggest you get acquainted with the recipe for making pancakes without eggs.

Ingredients:

kefir – 1 glass;
sugar - spoon;
salt - a pinch;
vegetable oil – 2 tablespoons;
soda - on the tip of a knife;
flour – 100 grams
butter for frying.

Cooking process:

Dissolve sugar and salt in warm kefir. Add baking soda and sifted flour. If the dough is runny, add more flour. Mix the dough with a mixer.
Add vegetable oil to the dough and leave to rise for 10 minutes.
Meanwhile, heat a frying pan and melt a small piece of butter in it. Using a spoon, spoon out the dough and cook the chibriki, browning them on both sides.

A prerequisite is to cook the dish with the lid closed.

Serve pancakes with any filling, be it honey, jam, sour cream or sweet sauce.

Delicious breakfast - American pancakes

Not only in our country they like to cook pancakes for breakfast. If you are tired of the traditional option, then you can try American pancakes. In America, this dish takes pride of place in the morning meal.

Ingredients:

fresh milk - 1 glass;
sugar – 1.5 spoons;
salt - a pinch;
egg - 1 piece;
flour – 1 glass;
odorless oil – 1 spoon;
soda – 0.5 teaspoon;
vinegar - 1 spoon;
butter for frying.

For the sauce:

blackberries, blueberries - to taste;
cream 33% fat – 5 tablespoons;
sugar – 3 spoons.

Cooking process:

In a deep container, mix warm milk, sugar and salt. Mix the ingredients well.
Beat the egg and also add to the mixture. Pour in the odorless oil and mix well.
Quench the baking soda with vinegar in a tablespoon. Pour the mixture into the dough.
Sift the flour into the mixture and beat well, preferably using a mixer. Leave the dough under the towel for 15 minutes.
For frying pancakes, it is best to use a non-stick frying pan. Pour the dough onto a dry, heated surface. They need to be turned over after bubbles appear.
Each pancake is greased with butter and placed one on top of the other in a stack, forming a portion.
It is recommended to decorate the top of the stack of pancakes. In America, they are traditionally topped with maple syrup. Here we decorate with berry syrup or fresh blueberries or blackberries.

To prepare the sauce, you will need to rinse the berries you have chosen. Place them in a saucepan and cover with sugar. Cook, stirring constantly, until you get the desired consistency of the sauce. Add cream to the mixture and continue to simmer until tender. Cool the finished sauce and then serve with the prepared pancakes.

And in conclusion, I suggest you watch the video recipe

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

The main feature of sweet, aromatic pastries is that the dough is quite liquid. Baking soda will give it volume and airiness. Excess flour can ruin the whole thing, so you should stick to the suggested proportions.

The versatility of sweet pastries is that they fit organically 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 sour milk into a deep bowl for preparing the dough. Add 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 until both ingredients are dissolved.

3. Beat a medium egg into the rest of the ingredients. Whisk until evenly distributed.

4. Pour in vegetable oil. Stir.

5. For baking, it is always recommended to sift the flour so that the finished product is soft and airy. Add the sifted flour in parts to the liquid ingredients. Stir until a homogeneous consistency without lumps is formed.

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

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

8. Place the fried pancakes on a paper towel or a layer of napkins to absorb excess oil. Serve to the table so that they do not have time to cool.

Note to the hostess

1. Eggs and milk intended for kneading dough must be at room temperature. Carelessly heating milk in a water bath can lead to whey separation, so you should remove it from the refrigerator in advance.

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

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

4. After proofing, do not stir it. If the dough is thick, you can spread it out, helping yourself with another spoon. Portions that are too large may not bake well: the optimal volume is half a tablespoon.

5. It is better if the frying 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 over in the pan. If necessary, this can be done several times, achieving a dense crispy crust.

Butter pancakes made from tender, airy dough are always appropriate, perfect for breakfast, dinner, tea gatherings with friends or as a dessert. Pancakes made with sour milk turn out fluffy and simply melt in your mouth, and the dough with the addition of orange or apple refreshes the taste with an aromatic fruity note. Hot pancakes, while still breathing steam, are served with sour cream, condensed milk or flower honey; the baked goods soaked in them become 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 separates into whey and curd fractions.

Sour milk can be replaced with factory-produced curdled milk and kefir. Kefir, which is bubbly in itself, makes the dough especially light and fluffy.

If there are no fermented milk products at home, but fresh milk is available, it is fermented. To do this, heat the milk over medium heat, do not boil, remove from the stove and stir in lemon juice or vinegar at the rate of four teaspoons per liter pan. While it is rolling, let it cool slightly and add it to the dough.

Products you will need:

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 dough for pancakes is traditionally made slightly sweet, but the amount of sugar can be increased to taste if it is intended to be served with a savory dressing, such as sour cream. The ratio of salt and sugar is adjusted to taste.

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

Dough preparation technology:

The flour is passed through a sieve. To make truly fluffy pancakes, you need air-rich, loose flour.
Mix eggs, granulated sugar and salt in a large bowl. Using a blender, mixer or whisk, the composition is whipped until foamy.
The sour milk is heated on the stove, but not boiled.
Warm sour milk is mixed with eggs. Now they work only by hand, with a fork or whisk.
Flour is gradually poured into the mixture of milk and eggs, circling the surface with a whisk in a circular path. Use a kitchen tool to stir slowly rather than whisk. Flour is added as you stir, heap by heap, the grains are allowed to disperse in the composition before adding more.
Soda is poured into the substance. It is slowly but thoroughly mixed into the dough.
The cup is covered with a towel, the dough is kept warm for fifteen to thirty minutes. If there is no warm radiator, the cup is placed in a basin filled with hot water half.
If the surface bubbles, it means that the soda has reacted with the sour milk, the flour gluten has separated, and the dough has finished. It is no longer mixed, much less whipped, otherwise it will lose its fluffiness, and the finished pancakes will fall off.

Sometimes it takes a little less full three cups of flour, make adjustments to the fat content of the milk and the size of the eggs.

When kneading dough, they focus more on consistency than on the exact volumes of flour.

Properly mixed dough comes out moderately thick, similar to rich, good-quality sour cream, and does not stretch or run off a spoon. After aging, such a batch is easily separated from the mass with a spoon, as if pinched off, and remains on it as a “drift” with air inclusions.

Technology:

The frying pan is preferably massive, cast iron. The bottom is covered with vegetable oil and heated on the stove.
The dough is scooped up and dropped into the frying pan, leaving an allowance of two to three centimeters between the closest pancakes. The dough will swell and increase in volume.
One side of the pancake is fried for a couple of minutes. When turning over, make sure that the pancakes have a uniform golden-brown color on each side; this is a criterion for readiness.

Cover the plate with a towel or clean cotton cloth, and place pancakes on top to remove excess oil. Served with pureed jam, thick syrup, sour cream, honey or confiture.

With sour milk and no eggs

Usually pancakes are served fresh and hot.

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

Products you will need:

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;
a packet of baking powder;
a third of a teaspoon of salt.

Technology:

Pass the flour through a sieve. Stir in granulated sugar and salt.
Place sour cream in a cup and dilute the flour mixture in it, stir until the composition is homogeneous.
The milk is heated without boiling, poured into a container with dough with continuous stirring. The sour milk is absorbed and the substance becomes thick.
Pour baking powder into the dough and stir.
The prepared dough is left to rise in a warm place and kept for up to half an hour.
Pancakes are fried on melted or vegetable oil until ready.

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 baking powder, but the taste and fluffiness finished products remain on top.

With the addition of apples

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

Products you will need:

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:

Wash the blocks, cut off the peel and separate the centers. Grind the fruit according to your preferences - chop into cubes, layers, grate on a coarse grater. It is better to strain off the excess juice.
The dough for pancakes is mixed according to the recipe using sifted flour. The fruit mass is gradually mixed into the dough, distributing it evenly.
Keep the finished apple dough until ripened.
Fry the pancakes in oil according to the order, turn over after two minutes to the second side.

Baked fruits in fluffy dough They resemble charlotte, but frying apple fritters is much easier than making a pie.

Cooking with rye flour

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

Products you will need:

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 soda.

Technology:

Sift the flour. Mix the pancake batter according to the recipe.
Keep the rye dough warm for fifteen to thirty minutes until it ripens.
A frying pan with a non-stick Teflon surface is preferable, since rye pancakes are fried dry, without oil. Heat a frying pan and fry the pancakes.
The browned pancakes are unloaded onto a baking sheet and baked in the oven for fifteen to twenty minutes at one hundred and fifty degrees.

Products you will need:

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 soda;
150 milliliters of flower honey;
a third of a teaspoon of salt.

Technology:

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

Heat up a frying pan with oil, take a tablespoon of dough and spread it at intervals to raise the pancakes. The products are browned until cooked.

A special dressing is prepared for orange pancakes - the juice is squeezed from the peeled fruit and mixed with honey until smooth.

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