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Thin pancakes with sour milk

Thin Pancakes with Soured Milk

A delicious addition to any snack or breakfast. Every cuisine in the world has its own pancake recipes — they've been part of home cooking so long that no one remembers where they first appeared. The liquid base can be water, milk, kefir, buttermilk, clabbered milk, or soured milk.

Julia M.

Recipe author

Composition / ingredients

Servings:

Soured 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

Cooking method

Step 1:

How do you make thin pancakes with soured milk? Gather all your ingredients. Sift the flour a couple of times. Tip: flour can vary a lot in moisture, gluten content, and other properties, so it's best to sift a little extra and add it to the batter in stages. You may end up using a bit more or less — what matters is reaching the right consistency.
Step 2:

Use a tall bowl for the batter so it doesn't splash as you mix. Crack the eggs into it and add a little sugar and a pinch of salt.
Step 3:

Then pour in the vegetable oil and soured milk.
Step 4:

Add the flour (in two or three additions, so you can adjust the amount) along with a pinch of baking soda, and mix everything well. You can use a mixer to get a smooth batter.
Step 5:

The finished batter should be thin — thin batter is what gives you delicate, thin pancakes.
Step 6:

Heat a crêpe pan until hot. Before the first pancake, brush the pan with a little vegetable oil. Pour a little batter onto the hot pan and swirl it out into a thin, even layer. Cook the pancakes over medium heat, golden on both sides.
Step 7:

Stack the finished pancakes and cover them so they don't dry out. Serve with jam, sweetened condensed milk, or sour cream. They're great with tea, coffee, milk, or a fruit drink. Enjoy!

Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount of flour. To steer clear of mistakes, read up on flour and how it behaves.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.
Pancakes are loved the world over, and most often they're made with milk. But sometimes the milk you forgot about goes sour — don't rush to pour it out, because it makes delicious pancakes too. And not just plain ones: you can fill them with all sorts of fillings — farmer's cheese, meat, sweet, and more. It's a simple, practical dish my family loves, and we make it often. To cook them faster, I use two pans at once — very handy. Thin pancakes cook so quickly you'll barely keep up with pouring, flipping, and lifting them off. Any pancakes are best hot off the pan, but if some are left the next day, melt a little butter in a skillet and fry them folded into quarters.