Pancakes with sour milk - general principles of cooking
Pancakes with sour milk are especially popular with those who do not particularly welcome sweet pastries. Pancakes are tender, light and have an unusual sweet-sour taste.
The structure of pancakes is very plastic, but at the same time soft, so baking is ideal for a wide variety of toppings: ground beef, rice with eggs, chicken, mushrooms, salmon, caviar, etc. If you add more sugar to the dough, you can wrap the sweet stuffing into pancakes or serve them with honey, jam, syrup or fresh berries and whipped cream.
The principle of baking pancakes in sour milk differs little from the technology of cooking other pancakes. The main ingredients remain the same: flour, sugar, eggs, etc. In some recipes, they add soda or vanillin, and sometimes even remove the eggs from the list of ingredients.
Acidic milk must be warm or at least room temperature. First, prepare the dough for pancakes: whip with sugar and salt, liquid ingredients (milk and eggs), then gradually pour the flour. At the very end, pour in vegetable oil (instead, you can also add softened butter). Beat the dough thoroughly with a whisk or a mixer so that there are no lumps.
Bake pancakes in a frying pan well heated and smeared with vegetable or butter. Each side is fried for about 20-30 seconds. As a result, the pancake should have a ruddy golden hue and darker edges. The thickness of the pancakes depends on the amount of dough poured into the pan. Hot pancakes with sour milk are stacked and coated with butter to give a delicate flavor.
Pancakes with sour milk - preparing food and dishes
An enamel bowl or bowl for making dough, a whisk, a sieve, a knife, an egg separator and a special pan for baking pancakes are required. If there is no such pan, you can bake on any other with a non-stick coating. Before making the dough, the flour is sieved, the milk is heated, if required, the proteins are separated from the yolks. Also in advance measure the right amount of sugar and vegetable oil. Butter is taken out of the fridge and softened. If the pancakes with sour milk will be served with filling, you need to take care of its preparation in advance.
Pancake recipes with sour milk:
Recipe 1: Sour milk pancakes
Pancakes with sour milk are excellent for making delicious treats with fillings, as they are flexible and very tender. Such pancakes have a pronounced, harmonious taste. Treats can be served for breakfast or dinner, and if you additionally prepare the original stuffing, you can decorate the holiday table with a snack.
- Acidic milk - 1 liter;
- Eggs 2-3 pcs. (depending on the size);
- Sugar - 3-4 tbsp. l (the amount of sugar depends on the filling);
- Soda - half a teaspoon;
- Salt -1 pinch;
- Sunflower oil - 5 tbsp. l .;
- Flour - about two glasses (depending on the consistency and amount of milk).
Break eggs into a bowl, add salt with sugar, whisk well. Pour about 350 ml of sour milk (milk should be at room temperature). Sift flour and pour in small portions. Pour in 650 ml of milk and mix the dough with a mixer so that there are no lumps. At the very end add the soda and pour in the oil.
The dough must have a liquid consistency. If it seems thick, you can pour a little boiling water. Grease a heated pan with butter and proceed to baking pancakes in sour milk. Pour the dough should be a thin layer. If you leave the dough for half an hour to insist, the pancakes will turn out even tastier and will be easily turned over.
Recipe 2: Pancakes on sour milk with vanilla
Such pancakes with sour milk are very appetizing and fragrant by adding vanillin to the dough. Pancakes can be served with lime honey, jam or syrup. Cooking time does not exceed half an hour.
- A glass of sour milk;
- 4 tablespoons of sugar;
- 1 large or 2 small eggs;
- 100 g wheat flour;
- Vegetable oil - 1 tbsp. l .;
- Syrup or jam to serve.
Grind eggs with sugar and pour in milk. Whip the mixture with a whisk and add vanilla. Then gradually pour the flour, without ceasing to whisk the mass with a whisk. The dough should be similar in consistency to condensed milk. If it turned out thick, you can pour in some more milk. To avoid lumps, you can mix the dough with a mixer. Vegetable oil is added to the dough last. Bake pancakes in a heated pan, greased with vegetable oil.
Pancakes are fried on each side for about 20 seconds. To make pancakes thin, you need to pour a small amount of dough. Finished pancakes with sour milk can be served with syrup or jam, as well as with fresh berries and cream.
Recipe 3: Sour-milk pancakes with whipped whites
A very simple recipe for pancakes with sour milk, which uses flour, frayed yolks, sour milk, sugar and egg whites. Pancakes are light, airy and very appetizing.
- A glass of flour;
- Sour milk - 2 glasses;
- Eggs - 2 pcs .;
- Sugar - 2 tbsp. l .;
- Vegetable oil - 30 ml;
- Half a teaspoon of soda;
Preparation Method: Separate yolks from proteins. How to beat the yolks with salt and sugar. Pour the milk to the yolks and whisk intensively with a whisk. Sift flour and gradually pour, add soda. Stir the mixture with a mixer so that there are no lumps.
In a separate bowl, beat the whites with salt until a thick foam forms. Put proteins to the dough and mix from the bottom up. The dough should resemble the consistency of light air mass.
Pour in the vegetable oil, mix again and bake the pancakes in a frying pan heated with vegetable oil.
Recipe 4: Pancakes on sour milk without eggs
Try making delicious pancakes in sour milk without adding eggs. All that is needed is flour, sour milk, sugar with salt, and some ghee. Pancakes are perfectly combined with salty and meat fillings.
- Wheat flour (top grade) - 190 g;
- Sour milk - 470 g;
- Incomplete teaspoon salt;
- Sugar - 2 tsp;
- Melted butter - 2 tbsp. l .;
- Vegetable oil.
Sour milk mixed with sugar and salt. Sift the flour and pour into the dough. Mix everything thoroughly. Beat the dough with a blender, pour the ghee and stir again.
The dough should be like thick cream. Leave the dough for two to three hours at room temperature. Before baking, beat the dough again.
Fry pancakes on both sides until ruddy on a frying pan heated with butter.
Recipe 5: Pancakes with “Laced” Sour Milk with Quail Eggs
Pancakes are very laced, as if woven from the finest lace. This recipe for pancakes with sour milk differs from the others in that it does not include quail eggs, but quail eggs. Instead of sunflower oil, olive oil is taken, and some vanilla is added to the flavor. Ingredients Required:
- Warm acidified milk - 400 ml;
- Quail eggs - 3 pcs .;
- Sugar - 2.5-3 dessert spoons;
- Salt - 1 pinch;
- 0.5 tsp. soda;
- Olive oil - 15 ml;
- Flour - how much will leave.
Milk whip with salt and sugar. Add quail eggs and sifted flour (you need to look at the consistency). In a thick dough, you can pour a little milk or boiled water. Beat the dough with a mixer, cover with a towel and leave for 30-40 minutes.
After that, add vanilla, dilute with a small amount of milk and pour in olive oil. Bake pancakes in a hot pan, greased with butter, on both sides. Ready-made pancakes with sour milk should be stacked, each pancake should be coated with butter.
Pancakes with sour milk - secrets and tips from the best chefs
- The sugar in the dough must be thoroughly mixed and dissolved, otherwise the pancakes will burn in the baking process;
- To make milk sour fast enough, you can resort to such tricks: boil milk, cool to 37 degrees and add some natural yogurt or a spoonful of sour cream. After that, the milk will turn sour very quickly;
- Eggs for pancakes with sour milk should only be fresh, so before adding to the dough, they should be thoroughly whipped.