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Pancakes with sour milk and butter

Pancakes with Soured Milk and Butter

A great way to use up milk that's gone sour! And best of all — it's delicious! A week ago I bought everything I needed to make my favorite dish, pancakes, but a couple of days later, when I went to cook them, I found the milk had turned sour. Not the most welcome discovery — but I remembered there's a recipe for pancakes made with sour milk, so I decided to use it rather than let good ingredients go to waste. Let me share how I make this dish: pancakes from soured milk.

Valeria

Recipe author

Composition / ingredients

Servings:

Flour (sifted)

500

Butter

150

Eggs

Milk (soured, or kefir)

800

Vegetable oil

Sugar (granulated)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 30 % 13 g

Carbohydrates 53 % 23 g

236 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 40 min

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To start, mix the flour with the melted butter and the egg yolks (separated from the whites and mashed with the sugar and salt). Then, slowly pouring in the soured milk (or kefir) and stirring as you go, work everything into a smooth batter. After that, fold in the beaten egg whites and stir the whole mixture well. Now move on to cooking the pancakes: scoop up the batter with a ladle and pour it onto a hot pan greased with a small piece of fat. Serve these kefir pancakes with honey or sour cream.