What to cook for breakfast?
Every morning this question is asked by millions of mothers, grandmothers and great-grandmothers. It is necessary for the child to have breakfast in front of the school, the husband is late for work, and the sausage for sandwiches the night before was accidentally left in the window. The picture, familiar to all.
This everyday fuss may not be so troublesome and annoying. Do not lose optimism, because the morning should be only good. Surely in the fridge there is something from dairy products.
Quickly do the audit and start cooking a very tasty and quick breakfast in fifteen minutes. Nothing special to do.
When heating the pan with butter, immediately put the plates on the table and call the family for breakfast, and until they wake up and brush their teeth, the first portion of the ruddy and fluffy pancakes will lie on the plates.
Frittered milk pancakes - basic technological principles
Sour milk for bulk dough can be of any fat content, any method of processing, and any composition. It can be a mixture of kefir, yogurt, sour cream and sour milk. Dairy products that are not used on time are a reason to bake. The principle of making bulk dough for pancakes from sour milk is the simplest: take flour, sour milk, be sure to pinch salt, even if you are cooking sweet dough. Eggs can be added as desired - vegetarians can replace them with a spoon of potato starch, combining it with flour. The main thing is the presence of lactic acid formed in the product under the influence of lactic acid bacteria. These microorganisms, like yeast fungi, improve the quality of the dough, giving it pomp, providing an elevation during baking. The only difference is that baker's yeast is more active and viable organisms, so the dough on yeast rises much faster.
Nobody bothers to add a little yeast to sour milk. If you use yeast for kneading dough, you can not add soda and other baking powder. If you do not like yeast dough, use baking soda, ammonium powder, any baking powder will do. It is important to create an acid-base reaction, providing the release of carbon dioxide and raising the dough. Then everything depends on the taste, mood and imagination of the cook. Nobody will be able to name the exact number of pancake recipes. Most often they are cooked without any recipes - there would be flour in the house. The classic recipe for sour milk fritters can be changed to infinity. One additional ingredient to the test - a new recipe is ready. Do kids like sweets? Add dried fruit, cocoa, vanilla and serve breakfast with whipped cream, boiled condensed milk or favorite jam - let the little treasure go to school happy, sugar activates mental performance, and it is necessary for the child during the educational process. Dear man you want during the breakfast to feel the taste of meat? There is nothing easier: make a dough for a muffin from sour milk without sugar, and add meat pieces instead.
Of course, fritters can be cooked on the water, or on the juice of vegetables or fruits, but milk protein makes the dough more tender and soft. Therefore, pancakes from sour milk - the best option to bake in a hurry.
Ready? Then put on the table from the refrigerator all the products that you can still save by using them to prepare the simplest dish.
Recipe 1. Sour milk fritters - a classic recipe
Products:
- Eggs 2 pcs.
- Sour milk, homemade 250 ml
- Sugar 75 g
- Flour (high grade) 220 g
- Ghee 100 g
- Soda, food 1/4 tsp.
- Salt
- Oil, vegetable - for frying
- Sour cream, condensed milk or jam - for serving
Preparation:
Mixer, beat the eggs, gradually adding to them yogurt. In a lush mixture, add soda, sugar, salt, and flour together. Gradually adding the dry mixture, continue kneading the dough, but with a whisk or spoon.
All products must be warm, room temperature. Cover the finished dough with a foil and place it closer to a working stove or to any source of ash. Allow 5-10 minutes for the dough proteins to have time to form fibers that will hold gas bubbles inside, ensuring the opulence of the finished products.
Heat the pan, pour in some oil and immediately reduce the heat to medium level. A tablespoon or another measuring spoon pour the dough one spoon at a time, spreading it around the dish. For a few seconds, cover the pan with a lid so that the top of the pancake is worn out - this technique will keep the gas inside the dough and provide pomp. In addition, under the action of their own steam pancakes retain a smooth shape, will not spread when turned over. Flipping over the pancakes, grease the baked side with melted butter.
Recipe 2. Sour milk fritters with pumpkin
Composition of products:
- Baked Pumpkin 100 g
- Sugar 50 g
- Orange zest, fresh 50 g
- Egg, chicken 1 pc.
- Baking Powder
- Salt
- Flour 280 g (2 cups)
- Boiled milk or kefir 150 ml
Preparation Procedure:
Slice a piece of sugar-roasted pumpkin (in a frying pan, in the oven, in a microwave), rub on a grater, add fresh orange zest, sugar, egg and warm sour milk. Whisk the mixture with a whisk. In the sifted flour, add salt and baking powder. Pour the dry mixture into the liquid portion of the dough in small portions, gradually stirring and breaking the lumps.
Bake as described in recipe # 1.
Recipe 3. Apple Pancakes from Sour Milk
Products:
- Apples 2 pcs.
- Egg 1 pc.
- Sugar - to taste
- Sour milk 100 ml
- Flour for pancakes 350 g
- Salt 2-3 g
Preparation:
Wash apples, core, sprinkle with sugar and bake in a microwave or oven until soft (this can be done the night before). Baked apples wipe through a sieve. In the resulting puree, add the egg, yogurt. Whisk the liquid mass until fluffy. Add the flour and salt in portions. It is not necessary to add baking powder if you use ready flour mixture for pancakes - the necessary ingredients have already been added to its composition.
Recipe 4. Baked sour milk pancakes with raisins
Composition of products:
- Flour 400 g
- Milk (or sour milk) 250 ml
- Egg 1 pc.
- Yolk 1 pc.
- Sugar 30 g
- Yeast, instant 2 g
- Salt
- Raisin 90 g
Preparation:
Put sugar and yeast in warm milk or clabber, add 2 tablespoons of flour. Stir and cover dishes with a film, for five minutes, put closer to the heat. Sift the rest of the flour and add a pinch of salt in it, steamed in boiling water and dried raisins. Combine both mixtures, stir the dough so that there are no lumps. Bake in a preheated pan.
Recipe 5. Sour-milk Fritters with Liver
Composition:
- Onions 100 g
- Sour milk 120 ml
- Butter, cream 50 g
- Liver, beef 200 g
- Egg 1 pc.
- Flour 450 g
- Salt
- Soda 2-3 g
- Ground Peppers
Preparation:
Washed and cleaned liver finely chop with a knife. Chopped chopped onion with butter in a pan and add to the liver. Season with salt and pepper.
Beat the egg into the warm yogurt and mix the liquid mass with a whisk. Sift flour and combine with soda. Combine all the pieces of dough by adding raw liver. Heat the vegetable oil and bake the liver pancakes. When frying, use the lid - while baking one side, cover the pan. It is necessary to fry fritters on moderate fire, for 3-4 minutes on each side.
Recipe 6. Sour-milk pancakes - “Russian pizza” in a pan
Products:
- Mushrooms, pickled 200 g
- Ham, Chicken 250
- Tomatoes 150 g
- Cheese, soft (or cottage cheese) 200 g
- Provencal herbs, ground pepper
- Baking powder for dough 5 g
- Sour milk 300 ml
- Flour 450 g
- Olive oil (for frying)
- Salt
Preparation Procedure:
Combine the sifted flour with baking powder and salt, add yogurt to the flour mixture. Stir and set aside the dough.
Mushrooms, tomatoes (without grains and peels) cut into thin plates. Ham cut into small cubes, and rub the cheese on a grater.
All ingredients are laid out in separate containers, including a mixture of pepper, salt and Provencal herbs. Put them closer to the stove so that it is convenient to work quickly.
Preheat the pan, adjust the degree of its heating in order to have time for baking to lay out the stuffing prepared for the pancake.
Use a measuring spoon to pour the dough into the heated butter. Lightly fry one side so that the pancakes easily lag behind the pan, turn them over and immediately spread on each of them a slice of tomato, a few slices of ham, mushrooms, sprinkle with spices and cheese. If you do not have time to do these actions before frying the dough, then you can immediately add some of the filling, mushrooms and ham to the dough, leaving only slices of tomatoes and grated cheese to lay out on the surface.
Do not forget to pack such pancakes from sour milk into a case for sandwiches to eat during the working day, because this food will, like a magnet, attract thoughts to the house, making it difficult to think about work.
Pancakes from sour milk - useful tips and tricks
- For frying pancakes, use refined oil to avoid kitchen smoke and the rancid taste of baking.
- Turning pancakes in the pan, brush with the silicone brush the baked side with melted butter. This will give a pleasant sweet-creamy baking taste.
- To make pancakes beautiful, have the correct shape, use a special frying pan. In the same pan, you can fry an omelette, scrambled eggs.
- It is convenient to use a pastry bag or a thick plastic bag to set the dough out when baking.
- Do not pour the dough into the pan until the butter warms up, so that the pancakes do not become too fat and tasteless. Oil in the process of frying pour in small portions.
