Thin Soured-Milk Pancakes
The tastiest, simplest, and quickest breakfast for the whole family! Thin pancakes made with soured milk are every bit as good as ones made with fresh dairy — if anything, they're even more tender, soft, and fragrant. It's the best way to put milk that's gone sour to good use, and your family will thank you for it!
Cooking method
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Step 1:
Ready to make thin soured-milk pancakes? Gather all your ingredients. The milk, water, and eggs should be at room temperature for the batter to turn out right, so take them out of the fridge an hour or two ahead. Use large eggs, or three smaller ones.
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Step 2:
Sift the flour so it takes in air and the pancakes come out light. Pour a little more than half of it into a deep bowl.
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Step 3:
Add the sugar, salt, and a pinch of baking soda to the flour and stir.
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Step 4:
Wash the eggs, crack them into a deep bowl, and beat them. There's no need to whip them to a foam.
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Step 5:
Then add the soured milk and 2 tablespoons of the oil and stir until smooth.
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Step 6:
Make a well in the flour and pour in the egg-and-milk mixture. Whisk until smooth. Add the remaining flour a little at a time, until it gets hard to stir.
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Step 7:
You should have a smooth, thick batter. Thin it with water until it reaches the right consistency. You may need more or less flour than the recipe calls for — keep that in mind. The batter should be about as thick as heavy cream. Let it rest for 10 to 15 minutes. If it's too thin, stir in a little more flour until it's right.
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Step 8:
Take a crêpe pan, or whatever pan you like to make pancakes in. Heat it until hot and brush it with oil. Pour in a little batter and swirl and tilt the pan to spread it evenly across the bottom.
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Step 9:
Cook the pancakes over medium heat on both sides until golden brown. Brush the pan with oil as needed, if they start to stick.
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Step 10:
This amount of batter makes about 20 pancakes, each roughly 8 1/2 inches (22 cm) across.
- These pancakes have a neutral flavor; if you'd like them sweeter, add more sugar to the batter. They take well to any filling. Serve them for breakfast or as a snack during the day.
- If you make the pancakes ahead, store them in a covered container, a bag, or wrapped in plastic wrap so they don't dry out.
- I added too much baking soda and my milk was well soured, so I ended up with lots of air bubbles. To smooth things out I had to blend the batter with an immersion blender. That did the trick and the pancakes turned out well — though, as always, the first one still came out a little rough.
- You can use a heat-stable sugar substitute in place of the sugar.
- Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that scorch quickly, while refined oils handle heat much better. Whenever you fry, bake, or grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all good choices.
- How do you add baking soda and vinegar to batter correctly? Baking soda goes into the dry ingredients (flour, sugar), vinegar into the wet ones (water, milk, kefir, sour cream), and soda that's already been slaked with vinegar goes into the finished batter.
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
