Thin pancakes with sour milk

A delicious addition to any afternoon snack or breakfast. Recipes for making various pancakes are available in all cuisines of the world. They have been living in our kitchens for so long that no one remembers where they appeared. The liquid base for pancakes can be water, milk, kefir, fermented baked milk, curdled milk or sour milk.

Julia M.

The author of the recipe

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Composition / ingredients

Servings:

Sour milk

400

Eggs

Sugar

Salt

Vegetable oil

Flour

200

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 18 % 7 g

Carbohydrates 67 % 26 g

194 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make thin pancakes with sour milk? Prepare all the necessary ingredients. Sift the flour through a sieve a couple of times. Hint: flour can vary greatly in humidity, gluten percentage and other indicators, so it is better to always sift a little more flour, and add it to the dough in parts. Flour may take a little more or a little less, the main thing is to achieve the desired consistency.
Step 2:
To prepare the pancake batter, take a high bowl so that the dough does not splash when mixing. Break the eggs into a bowl and add a little sugar and a pinch of salt to them.
Step 3:
Then pour vegetable oil and sour milk into the bowl.
Step 4:
Pour flour into the dough (in two or three steps to be able to adjust its amount) and a pinch of soda and mix everything well. To obtain a homogeneous consistency, you can use a mixer.
Step 5:
The finished dough should be liquid. It is from the liquid dough that thin pancakes will be obtained.
Step 6:
Heat the pancake pan to a hot state. Before the first pancake, grease the pan with a little vegetable oil. Pour a little dough into a hot frying pan and spread it over the entire surface in a thin layer. Fry the pancakes on both sides, over medium heat, until golden brown.
Step 7:
Stack the finished pancakes on top of each other and cover them with a lid so that they do not dry. Serve the pancakes with jam, condensed milk or sour cream. Very tasty with tea, coffee, milk or compote. Enjoy your meal!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

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. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Pancakes are loved all over the world. Most often they are prepared with milk. But sometimes you forget a little about milk, and it just turned sour. Do not rush to pour it out. You can also bake delicious pancakes on it. Yes, you can not just pancakes, but fill them with various fillings - cottage cheese, meat, sweet and various others.
This is a very simple and practical dish that is very much loved in our family. And we cook pancakes quite often.
To bake pancakes faster, I cook them on two pans at once. It is very comfortable. Thin pancakes are prepared very quickly - just have time to pour, turn and remove.
Any pancakes are delicious with fervor, with heat. But if they are left on the second day, then melt a little butter in a frying pan and fry the pancakes in rolled quarters.