Sour Milk Pancakes

Cooking method

1. Step 1:

   

   How do you make sour milk pancakes? Crack the eggs into a bowl and add the sugar and salt. Using a mixer, blender, or hand whisk, mix until the eggs are fully blended in. Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.

2. Step 2:

   

   Pour in the sour milk and warm water, then add the baking powder. Stir. If you like, add a pinch of vanilla when making sweet dessert pancakes. These also work for savory fillings like meat — in that case, cut back on the sugar in the batter.

3. Step 3:

   

   Pour the vegetable oil into the bowl of liquid and stir. Add the sifted wheat flour in batches, whisking each time so no lumps form. You've added enough flour once the batter has the consistency of thin sour cream. Keep in mind you may need more or less flour than the recipe calls for — go by the consistency of the batter, not the exact amount of flour.

4. Step 4:

   

   Set the batter aside to rest for 20 minutes. During this time the flour fully absorbs the liquid and develops gluten, which improves the batter.

5. Step 5:

   

   Set a skillet over high heat, then pour in a little vegetable oil. Once the oil is hot, ladle in the batter and swirl to spread it evenly across the pan. When the pancake sets, lower the heat to medium.

6. Step 6:

   

   Once the edges look dry, flip the pancake and cook the other side for 2-3 minutes. Cook the rest of the batter the same way. You don't need extra oil for the second and later pancakes — it's already in the batter, so they won't stick to a nonstick pan. They also come out drier, less greasy, and tastier without added oil in the pan.

7. Step 7:

   

   Serve the pancakes with sour cream, jam, or condensed milk. Enjoy!