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Pancakes with cheese on sour milk

Cheese Pancakes with Soured Milk

Amazingly delicious savory pancakes — you'll want seconds! Soured milk is perfect for pancakes: cook with it and you'll never need yeast. Cheese pancakes on soured milk weren't a recipe I grew up with, and for a long time I hesitated to try them. Then one dreary gray day I whipped up a small stack, tasted them, and shared them with my family. I can say with confidence — they turn out wonderfully with soured milk.

ninaola

Recipe author

Composition / ingredients

Servings:

Flour

Soured milk

Eggs

Ghee

Hard cheese

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 32 % 13 g

Carbohydrates 44 % 18 g

238 kcal

GI: 6 / 0 / 94

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The quickest thing you can cook is, of course, pancakes with soured milk. They're just as good in the morning as in the evening. And the funny thing is, I've yet to meet anyone who doesn't love them. All you really need is a good skillet, flour, soured milk or kefir, and a good mood. Most people make sweet pancakes, but I'm going to share a really tasty savory version with cheese. Give it a try and see for yourself. I use soured milk, which I make from farm milk bought at the market: let it stand in a warm spot for two or three days. The cream that forms on top I don't skim off — I just shake the jar and measure out what I need. Beat the eggs to a froth, add salt and the ghee, mix everything together, and stir in the flour a little at a time. The amounts I listed are approximate, as you'd expect: if you like thicker pancakes, make a thicker batter; if you prefer them thin, make it looser. Heat the skillet, spoon on some batter, place a piece of cheese in the middle, and flip once the underside is golden. Serve the cheese pancakes with sour cream.