Sour Milk Pancakes

These beloved pancakes are great with jam, sour cream, or a filling — tasty and filling.

Recipe author

Servings:

Flour

Eggs

Butter

100

Sugar

Sour milk

Sunflower oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 41 % 18 g

Carbohydrates 43 % 19 g

268 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 35 min

There are so many recipes for making pancakes — with plain milk, with yeast, without it. I want to tell you how I make mine with soured milk. Give it a try; I'm sure you'll love them. Take the eggs, sugar, and salt and whisk them not just until smooth but until foamy. You can use a mixer, but I prefer a whisk — pancakes made by hand really do taste better. Next, add some cold boiled water. Now it's the oil's turn: pour in the vegetable oil and the melted butter and whisk again. Only now stir in the soured milk. You can use kefir instead — just buy the richest kind. Add the flour a little at a time, not all at once. The batter should be thin, but not too thin — about the consistency of pourable sour cream. Get the skillet really hot, or the pancakes will stick, since we fry them without oil (we don't need it — there's plenty in the batter). Serve them hot. They go with sour cream and all kinds of jam. And if you have some caviar on hand, you've got a dinner fit for royalty.