Sour milk turns out to be an unpleasant surprise for the hostess: wait until the yogurt for a long time, and the porridge can no longer be boiled. Perhaps one of the best options for using sour milk is to bake pancakes. This is both fast and very tasty, a full breakfast, especially if you wrap the fillings in pancakes.
Pick your recipe
Pancakes with sour milk: a classic recipe
You will need:
- 800 ml of sour milk,
- 2.5 tbsp. wheat flour
- 3 chicken eggs
- 6-7 tbsp refined oil
- 4-5 tbsp granulated sugar
- 1/2 tsp soda
- salt to taste.
Take a glass or enamel cup to knead the dough. You can even use a deep pan. Warm the milk slightly so that it is at room temperature.
Add salt, sugar and soda, slaked with vinegar, to milk. But if the milk is very acidic, then you can soda and not extinguish additionally. Stir the mass with a whisk or mixer at low speed.
Pour 4 tablespoons of flour with a slide, mix again. Flour should be added in parts, so it is easier to knead the dough. After obtaining uniformity, pour 4 more tablespoons and so add all the flour.
Now add the eggs and mix again until completely homogeneous, it is better to use a mixer for this. Add oil in the last component.
Let the dough stand for 30-40 minutes. Then mix the whole mass again and start baking fat pancakes. To do this, warm the pan well to a light gray haze and grease it with oil.
Pour the ladle of dough onto a heated surface and bake the pancake until golden brown. Then turn over with a spatula or knife on the other side and bake on the other side too until golden brown.
The pan can not be greased every time, if the pancakes go off easily, just add a little oil after 3-4 pancakes. If there is difficulty in removing, then you need to lubricate the surface of the pan before each serving of dough.
Fill the prepared pancakes in a stack and serve hot with jam or sour cream.
Sour milk pancakes with vanilla
Vanilla will easily remove the slight acidity of the pancakes that milk gives them.
You will need:
- 1 cup sour cow's milk
- 130 g of wheat flour
- 2 small eggs or 1 large,
- 1 tsp vanillin
- 4-5 tablespoons of sugar
- 1 tbsp refined oil.
Recipe step by step
Break the eggs into a deep bowl, add sugar there. Grind the raw eggs with sugar thoroughly so that all the grains are completely dissolved. Pour into the products a little warm milk. Whisk the mixture lightly and add vanillin to it.
Next, start gradually pouring flour, without stopping the whipping process. It is better to do this with a mixer at minimum speed. After the flour, add the oil and evaluate the consistency of the dough.
It should look like condensed milk. If the dough is thicker, correct it by adding boiled water or, if still left, an additional portion of warm milk.
Begin to fry the pancakes in a frying pan, rubbed onion with a fork. But if the dough does not leave well, the pan will have to be oiled. Keeping the dough on fire is enough for 20 seconds on each side.
Such pancakes are best served with sour cream, they are not very suitable for wrapping meat, caviar or other similar fillings in them.
Recipe for sour milk pancakes without eggs
You will need:
- 200 g premium flour
- 3 tbsp ghee,
- 3 tsp Sahara,
- 500 ml of sour milk,
- incomplete small spoonful of salt.
Pour the fermented milk into a deep bowl, pour salt and sugar. Gradually, in 2-3 doses, introduce the sifted wheat flour into the milk, thoroughly mixing each time until smooth.
Beat the dough with a special mixer nozzle and mix the ghee into it. Allow the mass to brew for approximately 2 hours at room temperature.
At the end of this time, beat the dough again with a mixer and start frying pancakes. Put a piece of butter on a hot pan and pour half of the dough ladle. Turn the pancakes over as you brow on each side.
Sour milk custard
To cook custard pancakes, you need to use cool boiling water when kneading the dough. In this embodiment, it is combined with sour milk.
You will need:
- 1 cup boiling water,
- 200 g premium flour
- 1 cup sour milk,
- 3 chicken eggs
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 tsp baking soda.
In a deep bowl, beat the eggs at room temperature, add sugar and mix everything with a whisk until the sugar dissolves and the mass is homogeneous. Add to them sour milk, also at room temperature or even a little warmer. Stir the egg and milk mixture until smooth.
Sift flour together with salt and soda through a sieve. Introduce the flour gradually into the liquid mass. As you add bulk components, mix the mass. The result should be a fairly thick viscous mass.
Boil water in advance and pour the volume you need into a mug. Gradually pour boiling water into the dough and immediately mix the mass with a whisk. The main thing is to do it all quickly. So you will achieve uniformity of the brewed mixture. It should not have lumps, and it should turn out to be quite liquid. The thinner your dough is, the thinner the pancakes will be and the more openwork holes there will be on them.
After adding all the boiling water, add oil. If you use only vegetable oil, take it in a volume of 4 tablespoons. But it is better to take 3 spoons of it, and replace the last with melted butter. Thanks to this, the pancakes will turn out more delicate and fragrant.
Stir the dough again and bake immediately. You need to bake in a very heated pan, over high heat. But if the material of the pan does not allow you to bake on such a fire, during the baking process you will see, you may have to make medium heat.
Lubricate the working surface of the pan with vegetable oil, pour the dough and rotate it, distributing it evenly over the entire bottom. Wait until the edges begin to dry out slightly, and turn over to the other side. The second side is cooking faster.
Ready pancakes can be additionally greased with melted butter and served with sour cream, jam or honey.
Openwork pancakes in sour milk with egg whites
Pancakes for this recipe are light and airy, especially if you use whipped cream as the filling.
You will need:
- 2 cups sour milk,
- 1 cup wheat flour
- 2 chicken eggs
- 2 tbsp Sahara,
- 40 ml of sunflower oil,
- 1 tsp salt and baking soda.
Separate the whites from the yolks. Put the yolks in a cup with sugar and salt and beat thoroughly. Then pour in the same warm sour milk. Mix all ingredients vigorously with a whisk.
Sift the flour with soda and pour in small portions into the base for the dough. Beat the whites in a separate bowl with a little salt until a large foam appears. Only after that, carefully mix them with a wooden spatula into the dough. Lastly, add oil to the rest of the ingredients.
Preheat the pan, grease with oil and gradually pour the air mass, distributing along the bottom. Bake on both sides until golden brown. It turns out very delicious pancakes. Serve them with any jam, jam or jam.
Thin pancakes with sour milk
Despite the fact that the pancakes are very thin, they do not tear when wrapping the fillings in them.
You will need:
- 2 cups sour milk,
- 1.5 tbsp. premium flour
- 2 eggs
- 0.3 cups of granulated sugar.
- 7 g vanilla sugar
- 2 pinches of salt
- 2 tbsp sunflower oil.
Beat eggs in a mixer bowl and add sugar, mix both components at a low speed to completely dissolve the sugar.
Pour the sour milk into the mixture and add vanilla sugar. Stir and start portioning the flour and salt into the mass.
Only after the kneaded dough becomes smooth, dilute it with oil. It should turn out a mass similar in density to homemade sour cream. Next, you can start to bake pancakes.
The first pancake is fried with the addition of oil in the pan, the rest - in a dry hot pan. Soak prepared thin pancakes on sour milk with condensed milk and fold them in triangles. Serve on the table.
Delicious thick pancakes with sour milk
Thick pancakes are served as an independent dish with any sauces or simply with melted butter.
You will need:
- 2 cups sour milk,
- 100 grams of butter,
- 320 g of wheat flour
- 5 raw eggs
- 2.5 tbsp Sahara,
- a pinch of fine salt.
Beat the egg yolks with sugar and salt using a mixer for 4-5 minutes. Melt the butter in a water bath or microwave to keep it warm. Insert the butter into the eggs.
Then pour 1/3 of the total amount of flour needed into the mass and beat thoroughly with a mixer. Then add the first glass of warm sour milk, mix thoroughly, then enter - the second glass, mix.
Pour the remaining flour and mix thoroughly until smooth. Beat the whites in a thick, standing foam and gradually add them to the dough, carefully interfering with a wide spatula so that the foam does not fall.
Immediately after this, start baking pancakes. Grease the finished pancakes with melted butter. So they will remain juicy even the next day.
