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Thick sour milk pancakes

Thick Sour-Milk Pancakes

A new, easy way to make the thinnest pancakes. This sour-milk pancake recipe is for anyone who refines their craft batch after batch and enjoys each new attempt. Pancakes are just about the perfect food — they take sweet and savory fillings equally well. Sour-milk pancakes come out thin yet dense and springy, so you can even roll them up around sweet or savory fillings. The recipe gives proportions for a large batch of this old-fashioned food that somehow feels modern and trendy. I usually make these pancakes when relatives and friends come to visit.

Annelly

Recipe author

Composition / ingredients

Servings:

Sour milk

Eggs

Salt

Baking soda

0.5

Vegetable oil

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 32 % 9 g

Carbohydrates 50 % 14 g

162 kcal

GI: 15 / 0 / 85

Cooking method

Cooking time: 45 min

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Beat the eggs with sugar and salt. Add the sour milk. Add the flour a little at a time, stirring as you go. The batter should be moderately thin — that's what makes these sour-milk pancakes come out thin and light. If you want them thicker, just add more flour. Stir the baking soda and vegetable oil into the batter. If you've added too much flour, you can thin it slightly with a little boiling water. That's it — now cook the pancakes on a greased, preheated skillet on both sides. These are lovely with sour cream or with all kinds of fillings.