Composition / ingredients
Step-by-step cooking
Step 1:
How to make thin pancakes from sour milk? Prepare all the necessary ingredients. Milk, water and eggs should be at room temperature to make the dough successful. Therefore, take them out of the refrigerator in advance - 1-2 hours in advance. Take large eggs, or 3 smaller ones.
Step 2:
Sift the flour so that it is saturated with oxygen and the pancakes turn out to be airy. Pour more than half of the flour into a deep bowl.
Step 3:
Add sugar, salt, a pinch of soda to the flour and mix.
Step 4:
Wash the eggs with soap. Break them into a deep bowl and whisk. It is not necessary to beat until the foam appears.
Step 5:
Then add milk and 2 tablespoons of butter, mix until smooth.
Step 6:
Make a recess in the flour and pour the egg-milk liquid component of the dough into it. Stir with a whisk until smooth. Add the rest of the flour in small portions until it becomes difficult to mix.
Step 7:
You should get a homogeneous thick dough. Dilute it with water until you get the desired consistency. You may have more or less flour than indicated in the recipe - keep this in mind. According to the density, the dough should turn out like fat cream. Leave the dough to infuse for 10-15 minutes. If the dough is too thin, add a little flour until the desired consistency is obtained.
Step 8:
Take a pancake pan or one in which it is convenient for you to bake pancakes. Preheat the frying pan to a hot state. Brush with vegetable oil. Pour a little dough on it and, turning and tilting it, spread it all over the bottom.
Step 9:
Bake pancakes on medium heat on both sides until golden brown. Lubricate the pan with oil if necessary, if they begin to stick to the pan.
Step 10:
From the specified number of products, approximately 20 pancakes with a diameter of 22 cm are obtained.
Such pancakes have a neutral taste, if you want sweeter ones, add more sugar to the dough. They can be stuffed with any filling. Serve them for breakfast or for a snack during the day.
If you cook pancakes in advance, store them in a container under a lid, in a bag, or wrap with cling film so that they do not chafe and dry.
I added too much soda and my milk was well soured, so I got a lot of air bubbles. To get smoother pancakes, I had to beat the dough with a blender. The dough became smoother and the pancakes succeeded, although not without the "first pancake lump".
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
How to properly add soda and vinegar to the dough? Soda should be added to dry ingredients (flour, sugar), vinegar to liquid ingredients (water, milk, kefir, sour cream), and slaked soda to the finished dough.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Sour milk - 60 kcal/100g
