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Pancakes on ryazhenka with eggs and soda

Ryazhenka Pancakes with Eggs and Baking Soda

Incredibly tender pancakes — don't forget the jam and sour cream! Made with ryazhenka (fermented baked milk), they turn out even more delicate than milk-based pancakes. Give them a try!

UO-Shu

Recipe author

Pancakes on ryazhenka with eggs and soda

Composition / ingredients

Servings:

Eggs

Flour

Ryazhenka (fermented baked milk)

0.5

Baking soda

Sugar

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 6 g

Fats 33 % 10 g

Carbohydrates 47 % 14 g

171 kcal

GI: 21 / 0 / 79

Cooking method

Cooking time: 35 min

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Lightly beat the eggs with a fork, then mix in the sugar and salt. Add the ryazhenka, flour, and baking soda, and whisk into a smooth, lump-free batter. Heat a skillet, grease it with vegetable oil (or fat), and fry the pancakes as usual. Serve with any jam, sour cream, honey, and so on.