Soured-Milk Pancakes with Boiling Water
Pancakes with a twist! Give them a try — they really are delicious. I make the batter as a custard-style batter, meaning I add boiling water. The flavor is different from pancakes made the classic way. The only way to find out which you like better is to taste them both!
stefania
Recipe author
Soured-Milk Pancakes with Boiling Water
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
5 g
Fats 22 %
7 g
Carbohydrates 63 %
20 g
171 kcal
GI:
10
/
0
/
90
- Crack the eggs into a mug, add the sugar, and mash the mixture with a fork until smooth.
- Warm the soured milk slightly, pour in the egg mixture, add a pinch of salt, and stir.
- Add the flour to the mixture and stir (don't worry that the batter is too thick — that's how it should be; just mix it thoroughly until smooth and even).
- Put the baking soda in a small bowl and pour in the boiling water (it will fizz — don't be alarmed). Stir, then add it to the batter a little at a time, whisking vigorously with each addition. This gives you a custard-style batter.
- Let the batter rest in a warm spot for half an hour, then stir in the vegetable oil and cook the pancakes. Grease the pan with oil before the first pancake; after that you won't need to.
- Serve the pancakes with sour cream, honey, or jam — with any topping they're irresistible!
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Sour milk - 60 kcal/100g
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