A simple recipe for pancakes made from sour milk. Pancakes with sour milk. Recipes for making fluffy pancakes with holes

Everyone has pancakes in their arsenal that work best. Some bake excellent pancakes with kefir, while others create stacks of the finest pancakes with whey. My pancakes with sour milk turn out to be the most delicious. I’ve been meaning to make a recipe with a photo for a long time, but sour milk doesn’t appear often in my house, and if suddenly half a bag went sour in the refrigerator, I immediately got up to the stove. And only then I remembered that I should have filmed and posted the recipe on the website so that others could benefit from my simple experience. There really are no difficulties. Secrets too. The main thing is to achieve the correct consistency of the dough, mix it with a broom so that not a single lump remains. I make sure to add soda to sour milk pancakes so that they are not too dense. Don't 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 enough thin pancakes- for stuffing.

Ingredients:

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

How to cook pancakes with sour milk

1. It is better to take milk at room temperature (remove from the refrigerator 15 minutes before kneading the dough). Pour the milk into a bowl.

2. Add the egg, beat with a broom until foam forms.

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

5. The frying pan needs to be warmed up properly and pour a little oil on it. One pancake uses approximately 2/3 of a standard ladle. Pour the dough into the pan, take it by 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 for you, then the dough is too thick. But this matter can be fixed! Boil water in a kettle and add 1-2 tablespoons of boiling water to the dough, stirring quickly. Bake the next pancake. If it turns out thin enough, then everything is ok. And if it’s still a bit thick, add a couple more tablespoons of boiling water into the dough. Tip: don’t pour too much water at once! It is difficult to guess by eye how to dilute the dough. The smaller your steps, the less chance you have of spoiling the dough (although, of course, if it is too liquid, you can thicken it with flour).

6. When the pancake is fried on the bottom (you can pick it up with a spatula and see if it has become golden on 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 up like this (here the pancakes are first folded in half and then rolled tightly), with jam or sour cream.

Bon appetit!

How to make pancakes from sour milk recipe with holes - Full description preparation so that the dish turns out very tasty and original.

Pancakes with sour milk

Many people are accustomed to cooking pancakes with water or milk, but everyone does not know that there are recipes for preparing this dish using sour milk. It is believed that it is pancakes made with sour milk that have the brightest taste; they themselves are very tasty and fluffy, the dough has a pleasant consistency, and looks the same as in the photo. We present below simple recipe s how to make these pancakes at home.

Traditional pancakes with sour milk

For this recipe, sour milk is used, that is, not kefir or yogurt. The 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 the sugar and a pinch of salt thoroughly with the eggs so that no grains remain.
Add a third of sour milk to the egg with sugar.
The flour must be sifted so that there are no lumps left in it, and add in small portions, stirring the dough very intensively.
After all the flour has been poured out, pour the remaining milk into the dough and beat very well. It is best to do this with a mixer until bubbles form. The dough should be liquid so that the pancakes come out thin. If a little thicker is preferred, you can make the dough thicker.
Then soda is added - half a teaspoon and five tablespoons of oil. You can do it without soda, but in this case the dough will not turn out airy. You can use both vegetable oil and melted butter.
The dough should rest for about half an hour.
Before baking, the pan should be greased with oil or unsalted lard.
Pour the batter into the pan in a thin layer so that the pancakes are thin. Fry as usual on both sides.

If during the process the dough turns out to be 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 you want to make pancakes with sour milk filling. Suitable as a filling chopped meat or berries.

To keep the pancakes stacked in a stack from cooling, you can constantly turn it over after each new one, and to prevent them from sticking together, they should be greased with butter or unsalted lard.

Pancakes with sour milk (yogurt)

This recipe is suitable for making pancakes from yogurt.

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

Grind sugar and salt thoroughly in an egg with sunflower oil. They should completely dissolve, leaving no grains. You can beat it with a mixer. Instead of vegetable oil, melted butter is suitable.
Pour in half a glass of yogurt and stir vigorously until smooth.
After this, we begin to add flour little by little and beat, without leaving any lumps in the dough. Can be done with a whisk or a mixer. It would be better to sift the flour first.
Before baking, the dough should be left for half an hour to allow it to settle.
Grease the pan before baking. For this oil will do or unsalted lard.
The dough should be poured in a thin, even layer. Fry the pancakes as usual on both sides.

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

Kefir is a fermented milk product and is also suitable for making pancakes.

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

Sugar and salt are ground in the egg and butter, thoroughly until they are completely dissolved. First you can grind it with a spoon, and then beat it with a mixer.
Then pour a third of the total amount of kefir into the egg and butter. Everything is mixed until smooth. This can also be done with a mixer.
The flour is sifted so that there are no lumps left in it. Then we begin to slowly pour it into the dough in very small portions, while vigorously whisking and stirring so that the flour does not stick together in lumps. We do this until we have poured all the flour into the dough.
Then pour in the remaining kefir and whisk thoroughly again. This will not affect the taste of the pancakes.
Leave for half an hour.
Then, as usual, bake in a greased frying pan on both sides.
Lubricate well and stack.

How to cook thin pancakes with sour milk

Every family has favorite family dishes that evoke undisguised enthusiasm at any time of the day - from morning to evening. Pancakes with sour milk are just such a family dish, the recipe for which can vary significantly depending on personal experience culinary specialist. These homemade ones flour products They never get boring, they have a very pleasant sourness, and eating them only increases your appetite!

Thin pancakes made from sour milk are tender and especially soft, and taste reminiscent of yeast. Once you try to cook pancakes with sour milk, you will become an admirer of them for life! Let's look at the classic recipe, and recipes for pancakes without eggs and without soda.

Thin pancakes with sour milk - a classic recipe

Sour milk – 2 cups;
Chicken egg – 2 pcs.;
Sugar – 0.5 cups or to taste;
Wheat flour, high grade – 1.5 cups;
Refined vegetable oil – 2 tbsp;
Salt – a couple of pinches;
Vanilla sugar – 0.5 sachet.

To completely dissolve the sugar, mix it with the eggs in a mixer bowl at low speed.
Pour sour milk into the egg mixture, add sugar and vanilla and mix with mixer blades.
Now stir in the flour in portions until the dough is homogeneous, reminiscent of liquid sour cream.
Mix the oil into the already smooth liquid mixture.
Fry the first pancake in a frying pan heated with butter. We prepare the next pancakes without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, roll it into a triangle, or into a tube, or stuff it with something tasty. Or you can simply enjoy it with condensed milk and tea.

Pancakes with sour milk - recipe without soda

Baking soda is added to the dough for perfect airiness of the products. By combining with the acid of sour milk, soda helps saturate the dough. carbon dioxide, and it starts to bubble. How can you replace soda to make flour products fluffy? That's right - proteins!

For our fantastically tasty and thin pancakes we will need: 2 glasses of sour milk; 2 cups of flour; 5 eggs; 2-3 tbsp. Sahara; quarter tsp salt; 2 tbsp each melted butter and vegetable oils.

The peculiarity of kneading the dough for these excellent pancakes is the presence of beaten chicken egg whites in it. They are the very last to interfere with the dough - using spoon movements from bottom to top.

Serve with sour cream. Dessert sauce is even better! The simplest dessert sauce is a mixture of sour cream with condensed milk or jam.

Pancakes with sour milk - recipe without eggs

The recipe for pancakes with sour milk without soda can be easily adjusted and prepared as a pancake mixture for pancakes. Pancakes with sour milk are prepared without soda according to the same canons and ultimately turn out fluffy and tender. That is, we knead the dough for pancakes as usual, only beat the whites until they reach a stable foam and mix them into the dough at the final stage.
There are days when you really want to have pancakes for tea, but there are no eggs in the refrigerator. This recipe is just for such cases. It is also suitable for people who are allergic to eggs, as well as for convinced vegetarians.

The main feature of this recipe is heating the milk. The liquid should be heated over low heat. We put a deep saucepan with sour milk on the fire, wait for it to warm up slightly, add soda and dissolve it in the milk.

We see a violent reaction, add sugar and salt. Combine all components with vigorous stirring and remove from heat. It is impossible to overheat milk; the maximum temperature should not exceed 35-40 degrees.

Pour the sifted flour into the warm milk in portions and whisk until the lumps completely disappear, achieving a uniform consistency. The fluidity of the mixture should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.
We heat the frying pan thoroughly, pour in a little butter, distribute it over the surface and begin to bake our pancakes with sour milk e. Keep the pan very hot and bake the products quickly.
Serve with tea with sour cream, honey or jam.

The secrets of delicious pancakes with sour milk

Before adding flour to the liquid component, be sure to sift it, holding the sieve high above the bowl. Oxygen-enriched flour gives fluffiness and airiness to products.

Heat the sour milk slightly over the fire, and use eggs only at room temperature. If you add whipped egg whites instead of baking soda, you don't need to refrigerate them either!

The most best frying pan for baking thin pancakes - cast iron. It warms up evenly and cools down slowly! The pan should be heated over low heat, so put it on the fire in advance.

Use a wide spatula to turn the pancakes, helping yourself with your hand. Protect your skin from burns with a special oven mitt.

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Take this nuance into account and do not leave the frying pan. It's enough to wait golden color one side to immediately turn the pancake over to the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Pancakes with sour milk, the recipe for which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!

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Sour milk pancakes - thin recipes with holes

Fermented milk products are usually used to make fluffy pancakes. But if you know some subtleties, you can cook incomparable pancakes with sour milk, which differ from ordinary ones in an unusually delicate taste. In addition, pancakes made from sour milk are porous, “lacey,” which gives them a particularly appetizing appearance.

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

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 very tasty dishes from any standard and additional ingredients. thin pancakes. Rules for preparing pancake dough:

To prevent lumps from forming in the pancake batter made with sour milk, first mix all the dry components of the composition in one container and only then pour in the liquid ones. In this case, you should not pour the milk into the 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 elastic and moderately soft.
No matter what recipe is used, sour milk for pancake dough should always be warmed to room temperature. This way, the reaction of gas formation when lactic acid bacteria interact with an alkaline medium (soda, baking powder) will be more intense and faster. The same rule applies when making yeast pancake dough.
Before adding eggs to the pancake dough, you need to take them out of the refrigerator in advance so that they warm up a little. If whipped egg whites are used instead of soda to make the pancakes fluffy, their temperature should also be at room temperature.
It is recommended to sift flour before mixing with other products. This is necessary both in order to remove debris and grains from it, and in order to enrich the flour with oxygen. Thanks to a simple procedure, the pancake dough made with sour milk will turn out even softer, fluffier and airier.
Since flour comes in different qualities, 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 pancake dough should be similar to liquid cream or diluted sour cream.

In order not to grease the pan with lard and not to spray it 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 over and remove.

And one last thing. As the pancakes bake, the pan gets hotter and hotter. Therefore, the baking time for each next batch of pancakes is reduced. The ideal degree of frying is determined by the color of the pancakes, which should be golden brown.

The simplest and most common cooking option thin pancakes from sour milk. The pancakes come out in a hole, just like 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 l.
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

Remove the finished pancakes with spoiled milk from the frying pan with a spatula, place them on a plate in a stack, greasing each one with butter.

If sour milk is not enough, it can be supplemented with warm boiled water. The result is thin, elastic pancakes that can be eaten plain or wrapped with filling.

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

Eggs Water Sugar

If you need to make pancakes made with sour milk and water sweeter, increase the amount of sugar. For a dough made with spoiled milk, this is not at all scary, since the pancakes in any case turn out tasty, do not stick to the bottom and are easily removed from the pan. You don’t have to add sugar at all if the pancakes are baked to have some kind of salty filling inside them.

Diet pancakes without eggs

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

Sour milk - 1 l.

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.

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

Early ripening Guryev pancakes

The famous recipe for amazing airy lace pancakes sunny color that shine through in the light. Preparing Guryev pancakes is not at all difficult. Plus, it will take very little time.

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

The eggs are broken over a wide bowl, separating the whites and yolks. Set the whites aside, beat the yolks with a hand mixer, adding salt and sugar.
Melt the butter in a steam bath.
The flour is sifted.
Constantly whisking, carefully pour melted butter into the yolks in a thin stream.
Add 100 ounces of flour little by little, without stopping whisking.
Add half the milk. Continue whisking gently.
Pour the remaining milk and flour into the dough. Mix everything thoroughly until smooth.
Using a clean whisk, beat the whites into a stiff foam. Carefully place it in the pancake dough and slowly, scooping from bottom to top, stir in the protein foam. The result should be a light fluffy mass, not as dense in consistency as pancakes, but not too runny.
It is most convenient to fry early-ripening Guryev pancakes on cast iron frying pan. The fire should be slightly higher than the minimum. Brown the pancakes on each side for 3 minutes.

Openwork pancakes “in the hole”

You can bake pancakes not with chicken, as usual, but with diet ones quail eggs. Firstly, they are healthier, and secondly, this product helps the pancakes turn out 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 frying pan as usual. Place on a plate and brush with butter.

Custard pancakes on boiling water

There are people who cannot stand the specific taste of soda in dough. In this case, it is recommended to make pancakes with sour milk without soda. To make the pancakes fluffy, the dough is “brewed” with boiling water.

Custard pancakes ingredients:

Bake pancakes from the dough with boiling water without soda in the usual mode over medium heat. Lubricate with butter, stack or roll into triangles.

This recipe also does not use baking soda. Its place is taken by yeast, thanks to which the pancakes turn out porous, fluffy, almost like rich pastries.

During this time, the dough should rise well and increase in volume, becoming like fluffy foam. There is no need to stir or settle it. Simply scoop out a little of the foamy mass with a ladle and pour it onto a hot frying pan. You need to fry delicious pancakes from yeast dough in the same way as regular pancakes.

Pancakes with sour apple milk

Incredibly aromatic, tasty and tender pancakes with apples will please everyone at home. Children will be completely 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.

Start baking right away. If you make apple pancakes with cocoa, adding 1 tbsp. l. powder into the dough when kneading, you will get a magnificent chocolate dessert that will be pleasant and healthy to eat at breakfast.

No less useful and delicious dish For breakfast there will be pancakes that have no flour at all. This unusual dish is prepared with semolina and oatmeal. The remaining ingredients are the same as for regular pancakes with sour milk. The flakes and semolina are soaked in warm sour water for 2 hours, then a thick dough is kneaded. Served with sour cream, jam, honey, honey. Tasty and very healthy!

Pancakes with sour milk

Here is a recipe for making pancakes with sour milk. Helps out in a situation that happens in every family - when milk goes sour. The pancakes turn out wonderful, even tastier than regular ones :)

flour 2 cups
sour milk 2 cups
eggs 2 pieces
vegetable oil 3 tbsp. spoons
soda 1 teaspoon
sugar 1 tbsp. spoon
salt 0.5 teaspoons

Description of preparation:

If your milk is sour, don’t throw it away, but make delicious pancakes from it. I always do this. The pancakes turn out so delicious that now I never get upset if the milk turns sour - I know how to use it;) Children also really like these pancakes, sometimes they even hide open milk in the refrigerator somewhere out of my sight so that the milk turns sour, and I made pancakes from them. Oh, how they want it.) Recipe for pancakes with sour milk: Sift the flour into a large bowl. Add salt, sugar, vegetable oil, sour milk and eggs. Mix thoroughly and let stand for 30 minutes. Dilute soda in hot water and add to the dough. Beat well. Heat vegetable oil in a frying pan. Pour the batter into the pan in a thin layer and fry the pancakes on both sides. Serve the finished pancakes with sour cream. Bon appetit!

Important! The video may differ from the text version of the recipe!

Recipes for delicious pancakes made from sour milk

Traditional Russian pancakes are always prepared with milk, but now there are a lot of different recipes. Using sour milk, with the addition of various ingredients, you can also prepare delicious, tender, golden pancakes with holes. Various fillings are suitable for these pancakes.

Depending on the presence of sugar in the recipe, you can make it with any filling. Pancakes are also used as an additional ingredient in other culinary dishes. Any culinary dish requires not only the ability to cook, but also to feel in advance, as if to sense the taste of the prepared dish. If you are not always confident in yourself, culinary sites will help you.

How to cook pancakes with sour milk: recipes with photos

Most often, when we prepare food for pancakes, we take milk, but sometimes when there is no milk in the refrigerator or it has turned sour, you can prepare pancakes with sour milk, it should only sour, it should not be ready-made yogurt. After all, otherwise it’s already kefir.

To make pancakes have a creamy milky taste, you need fresh sour milk. The pancakes turn out tender, airy, with an openwork pattern and holes. You can make thick pancakes, almost pancakes, it all depends only on the amount of flour in the dough.

Recipe for thin classic pancakes with holes

Pancakes cooked with sour milk are a delicious and everyone’s favorite dish; to prepare it you need to take: egg - 1 piece, beat with sugar - one tablespoon. Then add salt to the egg mixture - half a teaspoon, soda - the same amount. After adding sour milk - a full thin-walled glass, pour in vegetable oil - 3 tablespoons and add sifted flour - 250 grams. Oil is needed so that the pancakes have holes and cook evenly.

Mix everything until smooth, so that there are no dry lumps left. Then set the dough aside to mature, no more than half an hour. The dough is ready. Pancakes must be fried in a preheated frying pan; it is best if you take a special pancake frying pan, it is very thin. Therefore, pancakes fry quickly on it and will be beautifully thin with holes. Fry the pancakes on both sides until golden brown.

How to make delicious dough without eggs

Pancakes can be prepared without using eggs, but with milk that has been sour, they turn out incredibly tender and very juicy, since eggs make them strong. Take a thin-walled glass of sour milk, the main thing is that it has not yet become sour milk, then you will get fluffy pancakes. First, pour into a bowl flour - 300 grams, sugar - 2 dessert spoons, salt - a quarter of a teaspoon, vanillin - one bag, mix the dry mixture.

Gradually add sour milk - two glasses, mix until smooth, it is best if you do this with a mixer. Then add slaked soda and vegetable oil (about three tablespoons).

How to bake lace or openwork pancakes

Pour warm kefir into a bowl, then pre-beaten eggs with sugar, salt, soda and be sure to mix everything thoroughly until smooth, so that the salt and soda are completely dissolved. Gradually, add sifted flour in parts, almost two glasses, stirring the dough until the consistency of sour cream, the main thing is that there are no dry lumps. Pour in almost boiling milk slowly and in a thin stream, stirring constantly. Thus, the dough, as it were, becomes custard from the hot milk. The dough should have a homogeneous consistency of liquid sour cream.

Add olive or any other vegetable oil, again mix well until the oil is completely dissolved. You need to bake pancakes over high heat in a preheated frying pan; lightly grease the pan before each pancake. Pour into the pan very thinly and quickly turn it to distribute the batter evenly over the surface of the pan.

500 g flour
500ml sour milk
eggs – 3 pieces
a little sugar
olive oil
vanillin – 1 sachet
250 ml milk

Recipe without baking soda

In the recipe for making pancakes with sour milk without soda, the main thing is to mix all the ingredients well, you must ensure that the sugar is completely dissolved. Because if the sugar remains, the pancakes may burn. Take three eggs and grind them with sugar - 4 tablespoons and a bag of vanilla sugar, after dissolving the sugar, pour in sour milk - a thin-walled glass full to the top. Stir everything until smooth, add sifted flour in portions.

Mix vigorously with a whisk; if you have a blender, use it to prepare the dough. Prepared dough, according to appearance should resemble condensed milk, pour in vegetable oil - 4 tablespoons and complete the mixing process. You need to pour the dough into a hot frying pan, well greased with oil. You need to grease before each pancake, fry on both sides. Serve in portions with sour cream, condensed milk, jam or jams. You can warm up the chocolate or serve with Nutella.

How to cook with apples

Pancakes with apples turn out juicy and aromatic, lacy apple-cinnamon, with the aroma of an exotic southern summer. Such pancakes will take their rightful place on festive table and children always like them. Pancakes with apples do not need any additional sauces or jams; it will be enough to serve them with regular sour cream. They can be prepared at any time of the year, but they are tastier when cooked with the first apples of the season.

To prepare pancakes with apples you need to take: five small size apples, after they are peeled and cored, the apple pulp should remain approximately -300 grams. Place peeled and finely chopped apples into a saucepan, add sugar - two tablespoons, natural, uncandied honey - two tablespoons, two tablespoons of cognac and five teaspoons of ground cinnamon. Place the saucepan on low heat and, under a closed lid, simmer the apples along with other ingredients for about 10 minutes, stirring them. Then grind them or beat them with a mixer to make a puree and cool.

Eggs - two pieces, beat with sugar - one tablespoon and salt - a third of a teaspoon, gradually add melted butter– 50 grams, after mixing thoroughly, also gradually add applesauce in small portions. After this, gradually pour in Apple juice– 300 ml, mix everything well. Sifted flour - 100 grams, combine with starch - 50 grams, and soda - on the tip of a knife. Add the dry mixture in portions to the liquid apple base, after mixing everything well, you need to set the dough aside for half an hour to ripen. Fry in a greased, preheated frying pan, grease the frying pan before each pancake, on both sides. Apple pancakes are not just tasty, but also dietary and therefore healthy.

Thick and fluffy yeast pancakes

Delicious thick and fluffy yeast pancakes can also be prepared using sour milk, you can use fresh yeast, or you can take dry yeast. By simply preparing the dough with dry yeast, the process of maturing the pancake dough will be slightly longer. To prepare dough for yeast pancakes, take one tablespoon of dry yeast from Dr. Oetker. Let's prepare the dough in a bowl, first you need to take 250 ml of warm water, add a little sugar and stir until it dissolves.

Add pre-sifted flour. After thorough mixing, cover the bowl tightly with cling film and remove the dough to a warm place, preferably without drafts. You can melt the butter by slightly heating the saucepan in which it is located, or melt it in a water bath. You need to take 120 grams of oil, the oil should be a little warm so that the yeast does not cook after combining with it. In eggs - 2 pieces, separate the whites from the yolks, grind the yolks well with sugar - one and a half tablespoons, while the whites cool in the refrigerator. Milk - 3, poured to the very top of the glass, slightly warmed up.

In a well-suited dough, when it has doubled in volume and there is a foamy cap on top and about an hour has passed, add the yolks, which should already be ground with sugar, a little salt, butter and mix everything. Gradually add sifted flour in small portions - 2 cups, only after the previous part is completely combined with all components until the mixture is homogeneous. Then gradually pour in warm milk.

After everything is thoroughly mixed, you need to close the container with a lid and remove it so that the dough can ripen in a warm place. After an hour and a half, knead the dough with a spoon and wait until it rises again. Beat the pre-cooled egg whites with salt and combine with the dough. Remove the dough again to rise. When the dough rises again, you can bake it, no need to stir.

A simple video recipe for quick and tasty pancakes made from sour milk

Beautiful, and most importantly, tasty pancakes can be prepared not only with fresh, but also with sour milk, as this video confirms. The step-by-step recipe allows even novice cooks to prepare pancakes; all the steps are quite simple, and the ingredients are found in every home. The result will pleasantly surprise you, because few people know that pancakes are baked even with sour milk.

Fluffy milk pancakes without yeast recipe

Today there are many known interesting recipes, allowing you to give a second life to sour dairy products. They make delicious, hearty delicacies that are quite appropriate even on a holiday table. Pancakes made with sour milk do not go well with sweet fillings, but they are tasty on their own or with salty additions.

Pancakes with sour milk - a classic recipe

It is important to use a glass or enamel bowl for kneading the dough. It is convenient to use a deep bowl or even a saucepan. From the products taken: 800 ml of acidified dairy product, 6-7 tbsp. any refined oil, 4-5 tbsp. granulated sugar, half a teaspoon of soda, 3 raw eggs, 2.5 tbsp. wheat flour, salt to taste.

Raw eggs are broken into prepared dishes, the mass is salted, sweetened and beaten well.
Half of the lukewarm milk is added to the mixture, then sifted flour is added literally a few spoons at a time.
Next, add the remaining milk and you can work with the dough with a mixer. This will get rid of lumps.
At the end of the journey, oil is poured into the mass and soda is added.
Thin pancakes are baked from liquid dough.

If you leave the mass to “rest” for 20-25 minutes, the treat will be much easier to turn over in the pan.

With added vanillin

The slight sourness of the dish that milk gives it can be easily removed by vanillin. Of course, such pancakes should not contain meat, caviar or other similar fillings. It's better to serve them with sour cream. Contains: 1 tbsp. sour cow's milk, 1 tsp. vanilla, 2 small eggs, 4-5 large spoons of sugar, 130 g wheat flour, 1 tbsp. any refined oil.

Raw eggs are thoroughly ground with granulated sugar so that the grains of the latter are completely dissolved.
Milk at room temperature is poured into the products.
The mixture is lightly beaten and vanillin is added to it.
Next, you can begin to gradually add flour, continuing the beating process. It is important to do this both with a regular whisk and with a mixer at the minimum speed of the device.
After pouring in the oil, you need to evaluate the consistency of the dough. It should look like condensed milk. If the mass is thicker, this can be corrected with boiled water or an additional portion of milk.
Pancakes are fried in a frying pan, rubbed with an onion chopped on a fork.

It is enough to keep the workpiece on fire for 20 seconds on each side.

Recipe without eggs

Even if the housewife forgot to buy eggs, this will not stop her from frying a whole mountain delicious pancakes. There are great recipes without this ingredient. One of them is used: 190 g of premium flour, 3 tsp. sugar, 470 ml sour milk, 3 tbsp. melted butter, an incomplete small spoon of salt.

The sour dairy product is salted and sweetened. After this, sifted wheat flour is poured into it a couple of times.
The dough is whipped with a special blender attachment or mixer and mixed with melted butter.
The mass should be infused for a couple of hours at room temperature.
After the recommended time has passed, it is re-whipped and used for frying pancakes.

The treat is prepared in butter.

Custard pancakes with sour milk

To prepare custard pancakes, you should always use boiling water. In this recipe it is combined with sour milk. 1 tbsp is enough. such liquid ingredients. In addition to them, use: 3 raw eggs, 3 tbsp. granulated sugar, 180 g of white sifted flour, a small spoon of salt and the same amount baking soda.

The eggs are salted, sweetened and whisked until smooth.
You need to take the milk out of the refrigerator in advance so that it comes to room temperature.
Along with flour and soda, yogurt is added to the egg mass. After mixing, you will get a fairly thick mass.
Next, boiling water is poured into the dough.
After 15-25 minutes you can start frying pancakes.

If desired, add a couple of tablespoons of refined oil to the dough so as not to waste it on greasing the pan.

Openwork delicacy with egg whites

The treat according to this recipe will be airy and light. Especially if you use, for example, whipped cream as a filling. In addition to sour milk (2 tbsp.), You will need to prepare: 2 chicken eggs, 1 tbsp. wheat flour, 40 ml unflavoured oil, 2 tbsp. sugar, a small spoonful of baking soda and salt.

Eggs are divided into components. The yolks are thoroughly beaten with sugar and salt, and then combined with milk. Together, the ingredients are intensively mixed with a whisk.
Flour and soda are poured into the dough base in small portions.
Beat the whites with a small amount of salt until a rich foam appears. Only after this do they carefully stir into the dough with a wooden spatula. All that remains is to add oil to the other ingredients.
The air mass is gradually poured onto a heated frying pan and delicious pancakes are prepared from it.

The delicacy is served with any jam, marmalade or preserves.

Thin pancakes with sour milk

Despite the fact that the treat turns out to be as thin as possible, it does not tear even when wrapping the filling. It is prepared from: 2 tbsp. soured dairy product, a couple of pinches of salt, 7 g vanilla sugar, 2 chicken eggs, 1.5 tbsp. high grade flour, 2 tbsp. unflavoured oil, 0.3 tbsp. regular granulated sugar.

To ensure that the sugar grains are completely dissolved in the egg mass, both ingredients are mixed using a mixer.
Sour milk is poured into the resulting mixture, vanilla and regular sugar are added.
Next, add flour and salt in portions.
Only when the mixture becomes smooth can you dilute it with oil. The resulting dough will be similar in thickness to homemade sour cream.
The first pancake is fried with butter, the rest in a dry heated frying pan.

Egg yolks are thoroughly beaten with sugar and salt. You need to work with the mixer for at least 4-5 minutes.
The butter is melted in microwave oven and cools slightly. It should be warm, but not fiery.
Both liquid masses are combined.
First, a third of the total declared amount of flour is poured into the future dough. During the process, the products are whipped.
The first glass of sour product is added to the mixture, and after thorough mixing, the second glass is added.
Now add the remaining flour.
The whites are whipped into a thick, strong foam. When adding them to the dough, they must be carefully mixed with a wide spatula so that the mass does not fall off.
Immediately after this you can fry the pancakes.

When stacking the finished treat, each part should be generously greased with melted butter or sweetened sour cream. This way the delicacy will retain its juiciness even the next day.

Cooking with yeast

Sour yeast pancakes turn out quite fluffy. In the recipe, you can replace sour milk (650 ml) with the same amount of low-fat kefir. Also take: 3 chicken eggs, 470 g flour, 0.5 tsp. coarse salt, 1.5 tsp. quick yeast (you can take those specifically intended for baking), 3 tsp. granulated sugar, 70 ml unflavoured oil. Read on to learn how to cook pancakes with sour milk and yeast.

Sour milk is slightly heated. About half a glass of it is mixed with a pinch of granulated sugar, a couple of tablespoons of flour and all the yeast. The resulting mass will rise for at least 20-25 minutes in a warm place.
When the dough has increased in size by at least 1.5 times, you can continue working with it.
In a separate bowl, mix the remaining milk, butter, eggs, salt and remaining sugar. The mixture is lightly beaten with a whisk.
After combining the mixture with the dough, you can begin to knead the dough, adding small portions of flour to it. It should turn out thick and viscous.
The mass will infuse for about 1.5 hours. After about an hour, it is mixed and put back into the heat. It is very important to cover the dough with a towel or film.
If the mass is too thick, it is diluted with warm water or milk.
Pancakes are fried over medium heat.

The recipe for the dish is not very different from the classic version. The difference is that the most delicious and thin pancakes are made only with sour milk. Experienced housewives have long noticed this secret and skillfully use it in home cooking. If you want to get pancakes from sour milk with holes, as in the photo, then there is nothing easier. A few simple cooking tips will add variety to your menu and make your recipes even tastier!

How to make thin pancakes with sour milk

For such a dish it is not necessary to specifically buy sourdough. Leave fresh milk on the table and let it sour on its own. You can add a spoonful of sour cream or kefir to modern “artificial” dairy products. On this basis the dough will turn out excellent. If you do not add filling to thin airy sheets, then the dish can be considered dietary. There are few calories in it, especially if you cook it without sugar and with a minimum amount of flour. This means that you can safely have pancake days and not gain weight.

Thin pancakes without eggs

Crispy edges, soft yellow center - this base is suitable for both salty meat and sweet fruit fillings. Although the recipe lacks some ingredients, the dough turns out very tender, thin, and airy. To make pancakes from sour milk without eggs you will need:

flour – 350 g;
milk – 1 l;
granulated sugar – 40 g;
salt - tsp;
soda - tsp;
vegetable oil – 2 tbsp;
margarine – 60 g.

How to cook:

Mix dry ingredients in a bowl, add 0.5 liters of milk. Stir until creamy.
Heat half a liter of milk a little over low heat, then pour into the mixture.
Add 2 tablespoons of vegetable oil.
Grease a hot frying pan and pour a ladle of dough evenly.
Bake until the center is relatively dry.
Use a wooden spatula to pry it up and turn it over. Bake for another minute.
Place the finished sheets in a stack and serve.

Openwork with kefir

This recipe is very simple and will appeal to many people. Even those who are just learning the basics of cooking can bake delicate pancakes with kefir. Simple ingredients can be found in every home. In addition, pancakes made with sour milk will never be as fluffy as those made with kefir. To prepare you will need the following:

kefir – 300 ml;
flour – 150 g;
granulated sugar – 1 tsp;
water – 200 ml;
eggs – 2 pcs.;
salt – 2 tbsp.

How to cook:

Mix eggs with sugar until a single mass is formed, add salt.
Add sour milk, flour, mix until sour cream consistency.
Boil water, pour soda into it. While stirring the dough, pour in boiling water.
Stir, add oil.
Pour a scoop of batter evenly into a preheated, greased frying pan.
Fry over medium heat for 2 minutes, then turn over and leave for another 1 minute.

Classic with milk and water

The old recipe does not lose its relevance. These pastries are not very sweet, so you can add various fillings: cottage cheese with herbs, chicken or mushrooms. For cooking, it is best to use homemade milk, not store-bought milk. Pour it into a glass overnight and let it sour until the morning. The dish turns out very tender. The classic recipe includes these ingredients.

How to cook pancakes with sour milk recipe with photos step by step - a complete description of the preparation so that the dish turns out very tasty and original.

Thin pancakes with sour milk

Everyone has pancakes in their arsenal that work best. Some bake excellent pancakes with kefir, while others create stacks of the finest pancakes with whey. My pancakes with sour milk turn out to be the most delicious. I’ve been meaning to make a recipe with a photo for a long time, but sour milk doesn’t appear often in my house, and if suddenly half a bag went sour in the refrigerator, I immediately got up to the stove. And only then I remembered that I should have filmed and posted the recipe on the website so that others could benefit from my simple experience. There really are no difficulties. Secrets too. The main thing is to achieve the correct consistency of the dough, mix it with a broom so that not a single lump remains. I make sure to add soda to sour milk pancakes so that they are not too dense. Don't 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 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 sugar,
1 pinch of salt,
¼ teaspoon of soda,
4 tablespoons vegetable oil

How to cook pancakes with sour milk

1. It is better to take milk at room temperature (remove from the refrigerator 15 minutes before kneading the dough). Pour the milk into a bowl.

2. Add the egg, beat with a broom until foam forms.

6. When the pancake is fried on the bottom (you can pick it up with a spatula and see if it has become golden on 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 up like this (here the pancakes are first folded in half and then rolled tightly), with jam or sour cream.

Sour milk pancakes - thin recipes with holes

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 very tasty thin pancakes from any standard and additional ingredients. Rules for preparing pancake dough:

To prevent lumps from forming in the pancake batter made with sour milk, first mix all the dry components of the composition in one container and only then pour in the liquid ones. In this case, you should not pour the milk into the 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 elastic and moderately soft.
No matter what recipe is used, sour milk for pancake dough should always be warmed to room temperature. This way, the reaction of gas formation when lactic acid bacteria interact with an alkaline medium (soda, baking powder) will be more intense and faster. The same rule works when making yeast pancake dough.
Before adding eggs to the pancake dough, you need to take them out of the refrigerator in advance so that they warm up a little. If whipped egg whites are used instead of soda to make the pancakes fluffy, their temperature should also be at room temperature.
It is recommended to sift flour before mixing with other products. This is necessary both in order to remove debris and grains from it, and in order to enrich the flour with oxygen. Thanks to a simple procedure, the pancake dough made with sour milk will turn out even softer, fluffier and airier.
Since flour comes in different qualities, 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 pancake dough should be similar to liquid cream or diluted sour cream.

The simplest and most common option for making thin pancakes from sour milk. The pancakes come out in a hole, just like 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 l.
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

Remove the finished pancakes with spoiled milk from the frying pan with a spatula, place them on a plate in a stack, greasing each one with butter.

If sour milk is not enough, it can be supplemented with warm boiled water. The result is thin, elastic pancakes that can be eaten plain or wrapped with filling.

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

Eggs Water Sugar

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 what happens. But if you know some tricks, making pancakes from sour milk without eggs is very possible. There are no special difficulties in this, except that you will have to spend a little more time.

Sour milk - 1 l.

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.

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

Early ripening Guryev pancakes

The famous recipe for airy lace pancakes with an amazing sunny color that shines through in the light. Preparing Guryev pancakes is not at all difficult. Plus, it will take very little time.

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

The eggs are broken over a wide bowl, separating the whites and yolks. Set the whites aside, beat the yolks with a hand mixer, adding salt and sugar.
Melt the butter in a steam bath.
The flour is sifted.
Constantly whisking, carefully pour melted butter into the yolks in a thin stream.
Add 100 ounces of flour little by little, without stopping whisking.
Add half the milk. Continue whisking gently.
Pour the remaining milk and flour into the dough. Mix everything thoroughly until smooth.
Using a clean whisk, beat the whites into a stiff foam. Carefully place it in the pancake dough and slowly, scooping from bottom to top, stir in the protein foam. The result should be a light fluffy mass, not as dense in consistency as pancakes, but not too runny.
It is most convenient to fry early-ripening Guryev pancakes in a cast-iron frying pan. The fire should be slightly higher than the minimum. Brown the pancakes on each side for 3 minutes.

Openwork pancakes “in the hole”

You can bake pancakes not with chicken eggs, as usual, but with dietary quail eggs. Firstly, they are healthier, and secondly, this product helps the pancakes turn out 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 frying pan as usual. Place on a plate and brush with butter.

Custard pancakes on boiling water

Custard pancakes ingredients:

Bake pancakes from the dough with boiling water without soda in the usual mode over medium heat. Lubricate with butter, stack or roll into triangles.

This recipe also does not use baking soda. Its place is taken by yeast, thanks to which the pancakes turn out porous, fluffy, almost like rich pastries.

Pancakes with sour apple milk

Incredibly aromatic, tasty and tender pancakes with apples will please everyone at home. Children will be completely 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.

An equally healthy and tasty breakfast dish will be pancakes, which do not contain flour at all. This unusual dish is prepared with semolina and oatmeal. The remaining ingredients are the same as for regular pancakes with sour milk. The flakes and semolina are soaked in warm sour water for 2 hours, then a thick dough is kneaded. Served with sour cream, jam, honey, honey. Tasty and very healthy!

Pancakes with sour milk

IN Lately 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 mostly remain the same - milk, eggs and flour. In different variations and technologies, various additional ingredients are used, this could be vanilla sugar for sweet pancakes, starch and other components.

The principle of preparing pancakes with sour milk is extremely simple and does not require much time. Pancake dough is prepared quickly and easily. The most difficult cooking process is directly frying the pancakes. This dish can be prepared with various fillings, for example, meat, fish, vegetables, jam, jam, sour cream and sugar. 50 percent of the taste depends on the quality of the prepared pancakes, because tender and flavorful 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 photos

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

Beat eggs, granulated sugar, and salt together.

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

Before baking, preheat the frying pan and pour sunflower oil 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 openwork. They are very beautiful, and their taste amazes with lightness and tenderness. Children will certainly like these pancakes, 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 the available sour milk, beat the mixture with a whisk or mixer until the consistency of thick sour cream. After this, stirring constantly, add the rest of the existing sour milk. Ready dough should stand for about half an hour at room temperature.

Place 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 this, pour the dough into the frying pan with a large spoon, carefully turning it from side to side so that the dough spreads around the entire perimeter of the vessel. When the dough is slightly fried and browned, carefully, using a fork, turn the pancakes over to the other side and fry for literally 10 seconds on the other side. Place on a plate and eat incredibly tasty and beautiful pancakes with holes.

Thin pancakes with sour milk

The recipe for making thin pancakes from sour milk is practically no different from classic recipe preparing this dish. The only difference is that vegetable oil is added directly to the dough, and milk is included in the dish in much larger quantities.

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 preparing thin pancakes is mixing the ingredients of the dish such as eggs, sugar and flour. Mix these ingredients thoroughly using a blender to prevent the formation of lumps. Add sour milk in very small portions, thereby kneading the batter.

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

Place a small frying pan on the stove and turn it on small gas and wait until it warms up enough. When the pan is hot, pour in the dough with a large spoon and rotate the pan so that the dough spreads well over the entire area of the vessel. Literally after two minutes, turn the pancakes over to the other side and wait about another minute. Remove the finished thin pancakes to a plate.

Before frying each pancake, you must thoroughly mix the batter to prevent vegetable oil from accumulating in one place.

Pancakes with sour milk without eggs

Lenten 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 really love pancakes with honey. The dish is very tasty and perfect for a snack with a cup of tea.

1 liter of sour milk;
3 tablespoons 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 add sour milk in small portions. The dough must be mixed thoroughly, avoiding the formation of unnecessary lumps. To do this, use a blender or mixer. If such equipment is not available, use a whisk and quickly beat the dough.

For gas or electric stove We put a frying pan of the size we want to make pancakes. When the vessel is well heated, pour the batter onto it with a large spoon and constantly rotate it so that the liquid can spread over the entire area.

Depending on the thickness, from given quantity ingredients we should get about 15 pancakes. They are very tasty and perfect for people who do not consume animal products. By taste qualities, the dish is very tasty - the pancakes are tender and do not become hard even after they cool down.

Fluffy pancakes with sour milk

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

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 fluffy pancakes with sour milk, you need to beat 2 chicken eggs in a small vessel, add salt and sugar to them and, stirring in small portions, pour in 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 mixture in small portions.

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

The final stage of preparing pancakes is baking them. To do this, heat the frying pan on the stove and carefully pour the dough into it. There is no need to pour the dough in a small thickness, because in order for them to be plump and satisfying, the thickness should be a little larger. When the pancakes are fried on one side and become golden brown, using a spatula, carefully so as not to tear them, turn them over to the other side. Fluffy and satisfying pancakes are ready to eat.

When preparing pancakes with sweet filling, add half a teaspoon of vanilla sugar. The pancakes will become fragrant and pleasant to the taste.
Before baking the dish, you need to heat the pan well on a gas or electric stove. A poorly heated frying pan will cause the pancakes to stick to the vessel and tear.