Pancakes from sour. Recipe for pancakes with sour milk thin sweet with holes

There is a whole list of spoiled fermented milk products suitable for cooking. tasty dish, A thin pancakes on sour milk, dotted with small holes - one of options. Not only will the use of such a delicacy not negatively affect digestion, but you will not feel an unpleasant taste either. Pancake dough has a liquid delicate texture, allowing you to get not only appetizing, but also beautiful products.

Is it possible to make pancakes from sour milk

The secret of beautiful pancake products is in air bubbles, with the help of which holes are formed. It is realistic to achieve them using soda or baking powder, but some people feel the taste of these ingredients in finished product. It is not always possible to achieve the effect of beating eggs. Then such ingredients as, for example, kefir, curdled milk or sour milk come to the rescue. Pancakes due to fermentation of sour are not only very tasty, but also delicate.

Stuffing for pancakes

Pancakes baked with the addition of sour milk or another ingredient are conditionally divided into hearty and sweet. The first category is quite suitable for an intermediate snack, while the second is good in the form of a treat. The thinnest pancakes can be stuffed with any fillings or, for example, pour whipped cream and pour a handful of berries. Common tasty supplements for ready-made pancakes:

• chopped meat;
• jam or jam;
• cream cheese and red fish;
• condensed milk;
• sour cream;
• chocolate paste.

Recipe for pancakes with sour milk

The presence of a huge number of variations of the same delicacy gives a person the opportunity to try new things every time. Pancakes, one of the main components of which is sour milk, are no exception. Liquid consistency dough is intended for frying thin openwork pancakes. If the mixture is more like thick sour cream, then as a result you will get lush homemade pancakes.

Thin pancakes

• Time: 1.5 hours.
• Servings: 7 persons.
• Calories: 232 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

Often, housewives bake pancakes in sour milk, in order to later wrap them in them. delicious stuffing. For this purpose, only thin products are suitable. If the filling is liquidish, for example, jam, then you should not achieve openwork and beautiful holes, since the filler can simply leak out. It is imperative to maintain the consistency of the dough, stirring it intensively to break up the formed lumps.

Ingredients:

• sour milk - 520 ml;
• flour - 322 g;
• fresh eggs- 3 pcs.;
• sugar sand - 140 g;
• salt - ¼ tsp;
• vegetable oil- 2 tbsp. l.;
• vanillin.

Cooking method:

1. Whisk the yolks and whites together with the sugar.
2. Pour out the milk.
3. Pour the flour in portions, salt. Mix thoroughly.
4. Pour in 2 tablespoons of vegetable oil.
5. Add vanilla.
6. Pancakes are fried on a hot frying pan greased with melted butter on both sides.

Pancakes with sour milk with holes

• Time: 1.5 hours.
• Servings: 6 persons.
• Calories: 254 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: high.

Golden pancakes, literally dotted with huge amount small holes, as if gone from the photo culinary magazines. Any hostess cares not only about how to cook pancakes deliciously, but also about their attractive appearance. It is difficult to fry such products, because they are torn in a jiffy, but after several attempts the skill develops and the pancakes are a success.

Ingredients:

• quail egg- 3 pcs.;
• sour milk - 350 ml;
• flour - 325 g;
• sugar - 2 tbsp. l.;
• soda - ½ tsp;
• salt - 1/5 tsp;
• butter– 53

Cooking method:

1. Mix eggs with sugar, salt and pour milk.
2. Gradually add the sifted flour with soda.
3. Pour the melted butter into the mixture, mix well.
4. Pour small portions of dough into a hot pan. Fry on both sides.

Pancakes with sour milk without soda

• Time: 1 hour.
• Servings: 6 persons.
• Calories: 227 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

They say that how many people, so many judgments. Some are completely picky about food, while others do not like a whole list of ingredients. Soda is an assistant not only in everyday life, but also a popular component of baking. Her task is to make ready pie or lush pancakes, sated with air. However, many people cannot stand the taste of soda. If the discussion is about sour milk pancakes, then you can do without it.

Ingredients:

• flour - 435 g;
• sour milk - 525 ml;
• egg - 1 pc.;
• powdered sugar - 12 tsp;
• vegetable oil - 4 tbsp. l.;
• salt - ½ tsp

Cooking method:

1. Beat the egg, powder, salt and oil with a whisk.
2. Add flour carefully while stirring.
3. Pour in milk, remove lumps.
4. Place the pan on the fire and bake the pancakes. Put them on a plate before serving.

without eggs

• Time: 1 hour 20 minutes.
• Servings: 5 persons.
• Calories: 243 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

When guests are on the doorstep, and some ingredients are missing in the refrigerator - what to do? If it suddenly turns out that there are no eggs available, or if you don’t eat them for personal reasons, then pancakes with sour milk are your recipe. Finished products will look like thin classic pancakes with crispy edges. The absence of eggs will not negatively affect the taste of pancakes.

Ingredients:

• sour milk - 255 ml;
• flour - 310 g;
• powdered sugar - 5 tbsp. l.;
• salt - 1/2 tsp;
• soda - 1/5 tsp;
• vegetable oil - 3 tbsp. l.;
• water - 370 ml;
• table vinegar.

Cooking method:

1. Dry ingredients, except for soda, connect together.
2. Add water while stirring.
3. Add vegetable oil and milk, stir.
4. Add soda, after extinguishing it with vinegar.
5. Fry pancakes in a hot oiled pan.

fluffy pancakes

• Time: 1 hour.
• Number of servings: 8 persons.
• Calories: 296 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

A large piece rejoices in the mouth. If this is about you, then you should try baking fluffy pancakes by adding acidified milk to the composition. The thickness can be adjusted by the consistency and portions of the dough. You can’t add stuffing inside such products, but no one will forbid spreading jam or honey on top. Before serving, ready-made pancakes are stacked and guests are offered a choice of several delicious toppings.

Ingredients:

• sour milk - 750 ml;
• vegetable oil - 2 tbsp. l.;
• flour - 750 g;
• egg - 2 pcs.;
• water - 500 ml;
• sugar - 255 g;
• soda - 1 tsp;
• salt - ½ tsp

Cooking method:

1. Beat eggs with sugar and salt, add milk.
2. Sift before adding flour and soda.
3. Pour oil and water room temperature. Pour in boiling water - spoil the effect. Get rid of lumps.
4. Pour the batter in portions onto hot pan. Flip pancakes when done.

Custard pancakes

• Time: 1 hour 10 minutes.
• Number of servings: 8 persons.
• Calories: 267 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: high.

If appearance delicacies is no less important to you than their taste, then you will like the recipe for making custard pancakes with sour milk. Hot water plays an important role. She boils the sifted flour, creating a homogeneous mixture that will later combine the rest of the ingredients. Ready-made pancakes are tender in taste and very beautiful in appearance.

Ingredients:

• flour - 325 g;
• sour milk - 650 ml;
• sugar - 2 tbsp. l.;
• salt - 1/2 tsp;
• soda - 1/2 tsp;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Heat the milk on the stove, gradually adding soda and salt.
2. Remove from heat and add sugar and flour to a saucepan.
3. Add oil, mix well.
4. Fry the pancakes in a hot special frying pan.

with yeast

• Time: 2 hours 40 minutes.
• Servings: 6 persons.
• Calories: 305 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

If you want pancakes that look like lace, add yeast! It's about not about those that are used for baking Easter cakes, but about high-speed ones. Lush yeast products- a cross between pancakes or pancakes and classic thin pancakes. It is important to get the right amount of sugar, as the yeast will multiply and absorb it and this can reduce the sweetness.

Ingredients:

• sour milk - 257 ml;
• egg - 2 pcs.;
• sugar - 1 tbsp. l.;
• flour - 6 tbsp. l.;
• dry yeast - 1/2 tbsp. l.;
• salt.

Cooking method:

1. Whip up the sugar with the eggs. Add a pinch of salt.
2. Pour out the yeast.
3. Gently add flour while stirring.
4. Gradually dilute the dough with milk.
5. Place the mixture in the heat for about an hour to let the yeast work. Stir again.
6. Bake in a hot oiled pan.

Sweet pancakes with sour milk

• Time: 1 hour.
• Servings: 7 persons.
• Calories: 312 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

If you are determined to bake pancakes in order to then wrap the filling in them, you need to decide on the type of baking. Not every pancake is suitable for the chosen filler. sweet stuffing will be in harmony with any type of baking, and, for example, for minced meat, it is hardly possible to use pancakes with high content Sahara. These pancakes themselves are very tasty and can be eaten without additives at all.

Ingredients:

• sour milk - 500 ml;
• sugar - 4 tbsp. l.;
• egg - 2 pcs.;
• flour - 253 g;
• salt - 1/5 tsp;
• soda - ½ tsp;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Separate the yolks, beat with sugar and salt.
2. Pour in the sour, mix well.
3. Sprinkle flour with soda. Get rid of lumps.
4. In another bowl, beat egg whites until foamy. Mix carefully into the dough.
5. Add oil. Achieve uniformity.
6. Bake in a hot skillet.

Recipe for pancakes from sour milk and sour cream

• Time: 1 hour 40 minutes.
• Servings: 10 persons.
• Calories: 337 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

There is an opinion that pancakes made with sour milk taste like pancakes. For some, this sour taste is noticeable and unpleasant, while others do not pay any attention to it. To be most likely to please all household members and guests, you can add additional ingredient. A spoonful of sour cream will make the taste creamy, removing the hated sourness.

Ingredients:

• sour milk product - 750 ml;
• sour cream - 254 g;
• hot water - 254 ml;
• egg - 5 pcs.;
• flour - 755 g;
• sugar - 2 tbsp. l.;
• soda - ½ tsp

Cooking method:

1. Alternately add sour cream, sugar, eggs and soda to milk. Stir.
2. Pour the sifted flour into the dough.
3. After mixing the mixture, put in heat for half an hour.
4. Dilute the mass hot water. Strain if necessary.
5. Fry on both sides.

With cottage cheese

• Time: 1 hour.
• Servings: 6 persons.
• Calories: 288 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: medium.

Thin cottage cheese pancakes does not exist in nature, it is easy to understand from the different consistency of the test. However, pancakes or pancakes from a combination of sour milk with cottage cheese will turn out excellent! The taste will be significantly different from classic pancakes, but will not yield to them in the least. As a topping, a good solution would be to use sour cream, honey, jam or chocolate sauce.

Ingredients:

• sour milk - 500 ml;
• cottage cheese - 220 g;
• flour - 510 g;
• egg - 1 pc.;
• sugar - 135 g;
• sunflower oil - 2 tbsp. l.;
• soda - ½ tsp

Cooking method:

1. Dilute cottage cheese with sour until smooth.
2. Whisk eggs with sugar. Pour into milk-curd mixture.
3. Add soda with flour, after sifting.
4. Next, add vegetable oil.
5. Bake small pancakes on both sides in a hot pan.

Secrets of making dough for sour milk pancakes - tips from chefs

The preparation of each delicacy requires a special approach, which greatly affects the final result. Someone manages to make pancakes from sour milk tasty and beautiful, while others leave this idea forever. simple recipes sweet pastries appear only at first glance. However, there are secrets that can help in this difficult matter.

A good housewife should not waste anything, so even such an ingredient as sour milk needs to be put to good use. The easiest option is to bake delicious and hearty pancakes.

By the way, there is an opinion that the recipe for the most delicious pancakes includes sour, and not fresh milk. True or not, decide for yourself! And first, let's find out how to make pancakes with sour milk so that they turn out to be thin, sweet and flawless.

Ingredients:

• sour milk - 2 cups;
• granulated sugar- 2-3 tbsp. spoons (or to taste);
• flour - 1.5 cups;
• eggs - 2 pcs.;
• baking soda - a pinch;
• vegetable oil - 2 tbsp. spoons;
• butter - about 50 g.

Pancakes with sour milk recipe with photo

How to make delicious pancakes with sour milk

1. To knead the dough for pancakes, pour the entire portion of flour into a deep container at once. Add sugar and beat in eggs.
   
2. Gradually pour in the soured milk. The liquid must be warm! If the milk has just been taken out of the refrigerator, slightly warm it in microwave oven or on fire (do not boil).
   
3. Pour soda, and then beat the mixture until the lumps disappear completely. It is very convenient to use a mixer - with its help the process is greatly accelerated, but you can also use a simple whisk. Add two tablespoons of vegetable oil, stir.
   
4. On a preheated pan, lightly oiled, pour a portion of the dough using a ladle. The exact portion of the dough depends on the diameter of the pan used (on average, one pancake takes about half a ladle). Quickly rotate the pan in a circle, tilting in different sides until the pancake mixture is evenly distributed.
   
5. As soon as the bottom side is browned, carefully “pry” the pancake with a silicone or wooden spatula, turning it over to the other side.
   
6. Literally in 20-30 seconds we shoot completely ready product from the surface of the pan. Having smeared with a piece of butter, we shift the appetizing pancake to a wide plate. We bake the rest of the pancakes in the same way.
   Having learned how to make pancakes with sour milk, you can experiment with the filling. Sweet pancakes go well with fresh fruit- such a dish can be decorated with chocolate or berry syrup And powdered sugar served as a dessert with aromatic tea/coffee. Happy tea drinking!

Everyone has pancakes in their arsenal that work best. Someone is baking great pancakes on kefir, someone creates stacks of the thinnest pancakes on whey. I have the most delicious pancakes with sour milk. I was going to take a recipe with a photo for a long time, but sour milk in my house appears infrequently, and if suddenly half a packet turned sour in the refrigerator, then I immediately got up to the stove. And only then I remembered that I had to take it off and put the recipe on the site so that others could take advantage of my simple experience. There are really no complications. Secrets too. The main thing is to achieve the correct consistency of the dough, knead it with a whisk so that not a single lump remains. I always put soda in pancakes with sour milk so that they do not turn out too dense. Do not be afraid - the taste of soda is not felt from the word "absolutely". Pancakes can be made thicker or thinner. Everything depends on your taste preferences. I give proportions for enough thin pancakes- under stuffing.

Ingredients:

• Sour milk - 0.5 liters (2 cups of 250 ml),
• Flour - 210 grams (1 cup + 1/3 cup),
• 1 egg
• 2 tablespoons of sugar
• 1 a pinch of salt,
• ¼ teaspoon soda
• 4 tablespoons vegetable oil

How to cook pancakes with sour milk

1. It is better to take milk at room temperature (take it out of the refrigerator 15 minutes before kneading the dough). Pour the milk into a bowl.

2. Add the egg, beat with a whisk until foam forms.

4. It remains to add soda and vegetable oil. Beat the dough until completely smooth. The consistency of the dough can be compared with fat-free kefir. That is, the dough will turn out denser than milk, but more liquid than ordinary kefir.

5. The frying pan needs to be warmed up properly, pour a little oil on it. One pancake takes about 2/3 of a standard ladle. Pour the batter into the pan, grab the handle and swirl the pan so that the batter is evenly distributed over the surface. The right dough spreads very quickly and easily in the pan. If this does not happen to you, then the dough is too thick. But this is fixable! Boil water in a kettle and add 1-2 tablespoons of boiling water to the dough, stirring it quickly. Bake the next pancake. If it turned out thin enough, then everything is ok. And if it’s still thick, stir in a couple more tablespoons of boiling water into the dough. Tip: do not pour a lot of water at once! It’s hard to guess by eye how to dilute the dough. The smaller your steps are, the less likely it is to spoil the dough (although, of course, too liquid can be thickened with flour).

6. When the pancake is browned on the bottom (you can pick it up with a spatula and see if it has become golden on the bottom), turn it over to the other side and fry for another 2-3 minutes.

7. Ready-made pancakes can be used for stuffing or simply served twisted like this (here the pancakes were first folded in half, and then tightly rolled), with jam or sour cream.

Bon appetit!

Many are accustomed to cooking pancakes in water or milk, but everyone does not know that there are cooking recipes this dish using sour milk. It is believed that it is pancakes with sour milk that have the most bright taste, they themselves are very tasty and lush, the dough has a pleasant texture, the appearance is the same as in the photo. We give below simple recipes how to make pancakes at home.

Traditional pancakes with sour milk

For this recipe acidified milk is used, that is, not kefir and not yogurt. Milk should be at room temperature.

Ingredients:

• liter of sour milk;
• 2 or 3 eggs (depending on their size);
• sugar (4 tablespoons);
• 2 cups premium flour.

Cooking method

1. Rub sugar and a pinch of salt thoroughly with eggs so that no grains remain.
2. Pour a third portion of sour milk into an egg with sugar.
3. The flour must be sifted so that no lumps remain in it, and in small portions pour in, stirring the dough very intensively.
4. After all the flour has been poured out, pour the rest of the milk into the dough and beat very well. It is best to do this with a mixer until bubbles form. The dough should be liquid so that the pancakes come out thin. If you prefer slightly thicker, you can make the dough thicker.
5. After that, soda is added - half a teaspoon and five tablespoons of oil. You can do it without soda, but in this case the dough will not turn out airy. It is allowed to use both vegetable oil and melted butter.
6. The dough should rest for about half an hour.
7. Before baking, the pan should be greased with oil or unsalted lard.
8. Pour the dough into the pan in a thin layer so that the pancakes are thin. Fry, as usual, on both sides.

If during the process the dough came out too thick, and there is no more milk, you can add a little boiling water to it, this will not negatively affect the taste.

The amount of sugar can be reduced if there is a desire to make pancakes with sour milk with filling. As a filling, minced meat or berries are suitable for them.

So that the pancakes stacked in a pile do not cool down, it can be constantly turned over after each new one, and in order not to stick together, they should be lubricated with butter or unsalted lard.

Pancakes with sour milk (curdled milk)

This recipe is suitable for making pancakes from yogurt.

Ingredients:

• one egg;
• sugar (2 tablespoons);
• salt (half a teaspoon);
• 2 cups of flour;
• about 2.5 cups of curdled milk;
• 5 tablespoons of vegetable oil;
• baking powder or soda (half a teaspoon).

Cooking method

1. Grind sugar and salt thoroughly in an egg with sunflower oil. They should completely dissolve, leaving no grains. You can beat with a mixer. Instead of vegetable oil, melted butter is suitable.
2. Pour in half a glass of yogurt and stir vigorously until smooth.
3. After that, we begin to gradually add flour in portions and beat, leaving no lumps in the dough. Can be done with a whisk or a mixer. It would be better to sift the flour beforehand.
4. Before baking, the dough should be left for half an hour so that it is infused.
5. Grease the pan before baking. For this, butter or unsalted lard is suitable.
6. Pour the dough into a thin, even layer. Fry pancakes, as usual, on both sides.

These pancakes with sour milk (curdled milk) are good with sour cream and berry jam. The amount of sugar can be changed depending on your own wishes.

Pancakes on kefir

Kefir belongs to fermented milk products and also suitable for making pancakes.

Ingredients:

• three chicken eggs;
• half a liter of kefir;
• three tablespoons of table sugar;
• one and a half cups of flour
• salt (half a teaspoon);
• one tablespoon of vegetable oil;
• ten grams of butter.

Pancakes are an international dish, but only in our country there are so many recipes for their preparation. And almost every hostess has her own little secret their baking. Someone mixes water and milk, someone uses sourdough prepared according to a grandmother's recipe instead of soda and yeast.

Pancakes differ in the way the dough is kneaded, in its composition, but there is one quality that unites pancakes cooked according to the most various recipes- they always quickly disappear from the table, they are so tasty!

And most importantly, almost any liquid component suitable for baking can be used for pancakes. For example, if milk has stagnated in your refrigerator, and it already has a sour taste. Or you bought already “thinking” milk - the expiration date has already expired, but you didn’t see it or the manufacturer didn’t finish it. Pour out - it's a pity, drink - not tasty.

What to do? It is in this case that pancakes will come to your aid, or rather a recipe for pancakes from sour milk. Do pancake dough on sour milk is simple and even a novice hostess can handle it.

Below is a small overview interesting recipes pancakes with sour milk. Choose the one you like best or try all the recipes and use family voting to choose the best one.

Basically, all recipes are very similar, there are only small nuances. Therefore, in some cases there will be "references" to previous entries.

For pancakes on sour milk, you can use both a little “thinking” (just starting to turn sour), and already completely sour (in the form of yogurt).

If you want to make pancakes from curdled milk, then you can quickly ferment milk with a piece of black bread. Put in hot milk small piece black bread (you can use rye) and leave it in a warm place for 12 hours. Do it in the evening, and by morning you will have yogurt ready, from which you can bake pancakes (this is what my mother calls pancakes) or pancakes.

See recipes for sour milk pancakes below. And now two little tips so that your pancakes do not linger on the dish.

Little tip #1- it is advisable to take out all the products that you use to make pancakes from the refrigerator in advance (about an hour before the start).

Little tip #2- flour for pancakes, and for other pastries, you must definitely sift. Sifting helps to remove large particles that accidentally get into it and enriches it with oxygen, which has a positive effect on the quality and taste of baking.

So, the promised recipes.

What you need to take:

• sour milk (any) - one tbsp.
• about 160-200 grams of flour
• a quarter teaspoon of salt
• at least one st. spoons of sugar
• one egg
• vanillin, cinnamon (optional) 1-2 grams
• butter for dough (vegetable or melted butter)

How to cook.

Break the egg into the sour milk and mix well.

Pour sugar, spices and salt. Mix again.

The flour is introduced in small parts and each time a part of the flour has been added, the mixture must be kneaded and the resulting clots (lumps) should be broken. Whisk until all lumps are removed.

We introduce sunflower or melted butter and break it into the dough.

Heat up a frying pan and grease it with oil.

The hotter the pan, the more openwork the pancakes turn out, but the frying time is greatly reduced. Therefore, in the process of frying, you should not be distracted, otherwise you will get "pancake" coals.

Pour ½ ladleful of dough into the middle of the pan and spread it over its entire surface.

Fry the pancake on one side golden color. When the surface of the pancake seems to be covered with a film, it means that it is ready to be turned over. Gently turn the pancake over and bring it to golden brown on the other side.

If desired, grease the finished pancakes with oil on top.

Thin pancakes (on sour milk with soda).

Why is baking soda added to the dough? When combined with an acid, it enters into a violent reaction, in which a lot of carbon dioxide. When such a soda-acid solution is added to the dough, it becomes more loose and soft. However, soda can be perfectly replaced with well-whipped egg whites or yeast. In our recipe, we will take exactly soda.

So what do you need to prepare.

• Sour milk - a glass
• A glass with a quarter of flour
• One egg
• Half a teaspoon of salt
• At least 1 tablespoon (can be increased to 3 tablespoons) granulated sugar
• A quarter teaspoon of baking soda
• Liquid oil 2-4 tablespoons. You can replace vegetable oil with butter (if you want pancakes to be more rich).

The dough preparation process.

Break the eggs into the prepared bowl, put sugar and salt in the same place and beat everything with a mixer, fork, spoon, etc.

Add soda to sour milk and stir. The sour-milk environment “extinguishes” the soda and thus the pancakes will not have a soda flavor, and the dough will become lighter and bubbly.

Add the resulting mixture to the egg mixture and mix everything well again.

In the resulting liquid mixture, we introduce flour. Flour should be introduced gradually, in small doses and thoroughly mixed each time.

Set the dough aside for about ten minutes (so that the flour swells and the dough “rests” a little).

And only after that we introduce sunflower or butter. If this is not done, then the pan will have to be lubricated before frying each pancake.

The resulting dough should look like liquid sour cream, only then the pancakes are thin.

Roasting the traditional way:

• heat the pan, lightly grease with oil or fat
• pour a little (about half or ¾ of a ladle) dough into the center and spread over the surface of the pan as evenly as possible
• fry the pancakes for 30-60 seconds on both sides and remove from the pan

Put the pancake on a dish and immediately grease with butter.

Custard thin pancakes with sour milk

Which pancakes practically do not tear when turned over? Most housewives agree that this custard pancakes. They are made on any dairy product and brewed with very hot water or milk. Here is the cooking recipe choux pastry in sour milk with boiling water.

For the test, prepare the following products.

• A glass of sour milk and very hot water (directly from a freshly boiled kettle). Boiling water can be taken a little less - 200 grams.
• A glass of flour (flour can go a little more or a little less - it all depends on the type and type of flour)
• Salt - half a teaspoon
• Sugar - 1-3 tablespoons (you must add sugar, but if you are not a sweet tooth, take a smaller amount)
• One egg
• Soda - a quarter of a teaspoon

How to cook dough.

Put the water on to heat. While the water is heating, do the following operations.

Combine eggs, salt and sugar together. A deep enameled bowl or pan is best suited for this purpose.

In the received egg mixture pour in our sour milk.

Pour the flour in small portions, and each time after adding it, stir well and break up any lumps that form.

Dissolve soda in boiling water and hot in a small stream soda solution put into the dough. Mix well and break up any lumps (if any). For thinner pancakes, we make dough with sour cream density (like sour cream from a store).

Let the dough brew a little for 10-20 minutes and add sunflower oil(it can be replaced with melted butter if desired) and beat the mixture well again.

The dough is ready.

Now you can start baking pancakes.

This is done in the traditional way for baking pancakes, which can be peeped a little higher.

If you want the pancakes to turn out “perforated”, then the pan should be very hot.

And this means that the time for frying the pancake will decrease, so be careful and do not leave the stove for a long time. frying time thin pancakes per hole is about a minute (maybe less).

Pancakes with sour milk without eggs

Is it always good housewives stick to the recipe exactly? It seems to me that no. Sometimes a little interpretation or little change prescription can lead to disastrous consequences (for example, as with Japanese fish fugu), and sometimes this only leads to better taste.

Pancakes, in my opinion, are among the dishes where not following the recipe does not lead to irreparable results. Too much batter- you can always add flour, not sweet - increase the amount of sugar. Thus, by changing the quantitative part of the recipe, we bake pancakes according to our taste.

Therefore, the absence of eggs in the dough does not mean at all that pancakes are not tasty. On the contrary, by making such pancakes, you will show yourself as an inventive and diligent hostess.

So, you have sour milk in your refrigerator (a glass, half a liter or more - it doesn’t matter). So you need to make pancakes out of it.

Take it out of the refrigerator and leave it in a warm place (if you need it faster, you can warm it up a little on the stove). In a word, sour milk should be at room temperature or slightly above temperature.

In a bowl with sour milk, add salt and sugar to taste, soda (a quarter of a teaspoon) and mix everything well.

Flour is introduced into the prepared mixture in small portions and thoroughly mixed after each introduction. All lumps that appear must be destroyed. Bring the dough to the desired consistency. From liquid dough thin pancakes are obtained, thicker dough is thicker.

Let the dough stand for a while and add 2-3 tbsp. tablespoons of oil. Everything, the dough is ready! Isn't it very fast!

Now you can start frying. How to fry - it is written in the recipes a little higher. The sequence of frying pancakes is traditional and unchanged.

If the pancakes tear too much when flipped, try adding a little more flour.

Yeast pancakes with sour milk

What you need

• Sour milk - 250-350 ml
• Dry yeast - one sachet
• Half a glass of flour
• A large spoonful of sour cream or 2-3 tablespoons of any butter (you can melt butter)
• Add salt to taste and
• Sugar at least one tablespoon (do not add more than 3 tablespoons of sugar - pancakes will burn quickly)

How to make dough.

Mix flour and dry yeast.

Important! Be sure to check the expiration date of the yeast! If the yeast is old, then the dough will rise poorly or may not work at all.

Warm sour milk in hot water(you can also on the stove, just watch the temperature so that it does not curl) and add a mixture of flour and yeast. Thoroughly beat all the products and break up the lumps that appear.

We introduce eggs, salt, sunflower or butter and sugar and again mix everything properly.

The next step is to place the dough in heat (only in this case the yeast starts its work). After an hour and a half, it will begin to actively increase in volume, and if you did not take a deep dish, the dough may simply run away.

Punch down the dough a little if it becomes too much and wait a little more.

When the dough rises again, slightly bring down the splendor and start baking pancakes.

Pour the dough (2/3 ladle) into the middle of a very heated and slightly oiled frying pan and cover its entire surface with a thin layer.

As soon as the pancake begins to brown around the edges, carefully separate it from the pan along the edges with a spatula and after 30 seconds turn it over and brown on the other side. In total, it will take about one and a half minutes to bake a pancake.

Place ready pancake onto a plate and immediately brush with butter.
Yeast pancakes with sour milk baked according to this recipe are soft and tasty, and they want to be eaten!

And whenever you bake pancakes, each time the house is filled with a wonderful, appetizing smell - the smell of warmth and comfort. Try to bake pancakes according to these recipes, please your family and friends! And do not be afraid - you will succeed!