Pancakes sour yeast recipe with photo. Wheat pancakes from sour dough

Many hostesses are looking for an easy and affordable recipe for sour pancakes, so as not to throw away milk when it is sour. On its basis, wonderful - delicate, delicate, ruddy - pastries are obtained. Such a delicacy will be a wonderful decoration for your everyday table. It will go with a bang during breakfast or an afternoon snack, as it goes well with a variety of additives, from traditional honey to caviar-shaped delicacies. These pancakes are also good as a self-sufficient dish. However, other appetizing culinary compositions can be prepared from them.

Cooking time - 40 minutes.

The number of servings is 20.

Ingredients

To please your loved ones with incredibly appetizing thin sour pancakes according to a recipe that every cook can easily master, we need such a simple set of components:

• drinking water - 300 ml;
• sour milk - 300 ml;
• baking powder - 1 tsp;
• premium wheat flour - 200 g;
• sugar - 1 tbsp. l.;
• egg - 2 pcs.;
• salt - ½ tsp;
• vanillin - to taste;
• vegetable oil - 4 tbsp. l.;
• butter - for greasing ready-made pancakes and pans.

How to cook thin sour pancakes

It is very easy to make sour pancakes according to the recipe with a photo step by step. The suggested guide will help you with this.

1. First of all, prepare all the necessary ingredients. Their list is above.

1. Crack the eggs into a suitable bowl. Pour vanillin and granulated sugar to them. Rub all ingredients. To do this, you have to work hard with a whisk.

1. When the egg mixture is smooth, pour in the milk. It should be at room temperature or slightly warm.

1. Mix flour with salt. Add baking powder to dry mixture. Sift everything together and send to the dough blank.

1. Using a mixer or a whisk, knead the dough for pancakes.

1. Boil water and pour boiling water in a thin stream into the total mixture. At the same time, do not forget to continuously stir the mass so that clots do not appear - then it will be extremely difficult or impossible to break them at all!

1. This is the consistency of our dough.

1. It remains only to pour vegetable oil into the composition.

1. Grease a well-heated skillet with butter. Pour in some dough. Spread it evenly over the surface of the dish.

1. Bake over medium heat on both sides until done.

Note! So that the edges of the finished baking do not dry out and do not break, it is recommended to grease them with melted butter using a culinary brush.

It turns out very appetizing and satisfying! Delicate thin and ruddy sour pancakes according to the recipe with a photo can be prepared in “one-two-three”!

What to do with pancakes?

Sometimes hostesses make several servings of pancakes. But it also happens that it is simply unrealistic to eat everything. In order not to throw away a delicious product, it is worth giving it a second life. After all, from pancakes you can cook incredibly appetizing and hearty dishes:

1. An excellent pancake cake with sour cream or an interpretation in the tiramisu format will turn out excellent.

1. You can stuff chicken with this pastry.

1. Incredibly appetizing is a salad based on Italian motives, but with an ingredient in the form of primordially Russian pastries.

1. Try to make rolls or rolls with such a delicacy. The filling can be anything: from fruits and ice cream to liver with mushrooms. Either way, it's delicious!

You can also always prepare an incredible amount of sweet and savory toppings. With them, baking every time seems different!

Ruddy pancakes are the favorite treat of every Russian person. After all, this unique dish decorates our table not only on Maslenitsa. Pancakes can be served for breakfast and even as a snack for a festive feast. In this article, you will learn how to make sour pancakes with yeast, the recipe for which is very simple.

Pancakes - a classic of Russian cuisine

This traditional dish of many Slavic peoples came to us from ancient times. Historians have found the first mention of pancakes dating back to the 9th century AD. Needless to say, over the entire period of its existence, the recipe for their preparation has undergone a number of changes and modifications. After all, housewives cook not only traditional pancakes with milk, but also use kefir, sourdough and even beer.

But the most appetizing and unusual are the sour culinary recipes presented in this article that will help you cook them quickly and very tasty. Try to cook fragrant and ruddy pancakes with us.

Traditional pancake recipe

The most popular recipe that every housewife knows is pancakes with milk. After all, it is in this case that they turn out to be very thin and tasty. To prepare, you need to beat a chicken egg and mix it with 500 ml of milk and 1 tablespoon of vegetable oil. For taste, add a tablespoon of sugar and a teaspoon of salt. For a measured amount of milk, a glass of sifted wheat flour is enough. After all, the dough should turn out liquid, like kefir. And in order not to form lumps, you need to intensively mix all the ingredients when adding. Some housewives use a mixer for this purpose.

If the first time you didn’t get the dough, then try experimenting with the proportions of the ingredients. After all, the skill of making delicious pancakes comes only with experience. Be sure to write down the number of products added so that you can reproduce your culinary masterpiece in the future.

Why add yeast to pancakes?

In order to diversify the usual recipe, you can add yeast to it. At the same time, the pancakes are not as thin as in milk. They will become fluffy and will look more like pancakes. Therefore, if you are not afraid of experiments in the kitchen, try making sour pancakes with yeast. Step-by-step recipes will help you keep the right proportions, and your household will appreciate your culinary talent.

When frying pancakes with yeast, you will notice that they will rise. In addition, bubbles will form on the dough, due to which the pancakes will turn out to be delicate and very beautiful. Often, it is precisely because of the appearance of the dish that the hostesses prefer this cooking method. It practically does not affect the taste in any way. But remember that only fresh yeast should be used. An expired product may not give the desired effect.

step by step recipe

In order to cook pancakes with yeast, it takes a little more time. To do this, heat one liter of milk or on the stove. After all, yeast can only be activated in a warm environment. In milk, you need to dilute 3-4 teaspoons of dry yeast and let the dough brew for an hour. In this case, the bowl must be covered with a towel to maintain the desired temperature.

After the time has passed, add 3-4 tablespoons of vegetable oil, 2 tablespoons of sugar, a little salt and 2 cups of sifted wheat flour to the dough. The dough should be liquid. The blank for pancakes must also be infused for half an hour so that the yeast begins to act.

By the same principle, you can cook sour pancakes with yeast. The recipe will be very similar to the classic. However, we will replace one very important ingredient.

Pancakes sour (yeast): a recipe

With traditional cooking methods, everything is more or less clear. But how to cook sour pancakes? The recipe is not as complicated as it might seem at first glance. And to create it, you need kefir with low fat content. In this case, the dough turns sour, which gives it a special taste.

For cooking, heat a liter of kefir and dilute dry yeast in it in the same way as in the previous recipe. However, please note that the amount of flour should be slightly less than when using milk. After all, kefir has a thicker consistency. The output should be a liquid, but at the same time, a tight dough, reminiscent of dough for pancakes.

How to fry pancakes?

In order for the pancakes to turn out to be ideally shaped, you should use a frying pan with a flat and thin bottom. In this case, the dishes must have a handle, as you will have to distribute the dough

Before frying, heat the pan well and grease with butter. Some housewives use animal fat for this purpose. But it will give pancakes a specific smell.

The dough should be scooped up with a ladle and poured into the middle of the pan. Then you need to quickly take it by the handle and in a circular motion evenly distribute the dough over the surface. If you do everything slowly, then the pancake will not take the desired shape.

Pancakes in milk are fried for 1-2 minutes on both sides. After that, you need to immediately remove them from the pan and grease them with butter, stacking them on top of each other.

Sour pancakes with yeast, the recipe of which was described above, are fried a little longer than regular pancakes with milk. Because the output is a rather thick dough, more like pancakes.

How long can pancakes be stored?

Ready-made pancakes, as a rule, are quickly eaten. After all, it is very difficult to resist thanks to their aroma and appetizing appearance. However, if you still have half-eaten pancakes, you should fold them in the shape of triangles and hide them in special food containers. In this form, they can be stored for a whole week, and if necessary, heated in a pan or in the microwave. But it should be remembered that sour pancakes with yeast, the recipe of which is described in this article, deteriorate much faster than those cooked with milk.

Another way to save pancakes is to stuff them with different fillings. In this case, you will not only extend them, but also make a full-fledged lunch dish or a snack for work. should also be stored in the refrigerator. However, keep in mind that not every filling will stay fresh for a long time.

How can you stuff yeast pancakes?

As a filling for pancakes, you can use cottage cheese grated with sugar. For flavor, you can add a little vanilla sugar. This recipe is a great idea for breakfast or dessert. And you can serve the dish with sour cream, condensed milk or your favorite berry jam.

For a more satisfying snack, you can use minced meat fried with onions and seasoned with salt and spices. The most delicious pancakes are made from minced chicken. But you can find recipes with the addition of liver, beef and pork. In general, it all depends on personal preferences. Pancakes stuffed in this way should be fried on both sides before serving.

And the most traditional recipe for Russian cuisine is pancakes with red caviar. Despite the high cost of this ingredient, the dish is very popular. However, remember that caviar pancakes cannot be stored even in the refrigerator. They should be consumed immediately after preparation. After all, the fish delicacy tends to deteriorate quickly.

The best recipes for pancakes with yeast, milk and kefir can be found in Russia. After all, our country is the birthplace of this unique and inimitable dish, which is loved by both adults and children. So hurry up and please yourself and your loved ones with delicious homemade pancakes!

In the Russian culinary tradition, sour dough is usually called dough fermented with the help of sourdough - yeast. Most often, pancakes were baked from such a dough. The thickness of pancakes depends on the consistency of the dough; pancakes made from sour dough are porous and very light.

I rarely make yeast pancakes. it takes time to test. But this recipe is successful in that the dough can be kneaded in the morning, and pancakes can only be baked in the evening.

Before sharing the recipe, I will give

7 secrets of the right Russian pancakes :

1. After kneading the yeast dough, do not put it in a warm place, but rather, put it in the refrigerator for 4-6 hours. Before frying pancakes, remove the dough and let it rise at room temperature for 1.5-2 hours. Long-term slow fermentation will not only fill the dough with numerous bubbles of carbon dioxide, but also make it ripe and tasty. Yeast must be alive!

2. Salt the dough ahead of time before it has risen. The same applies to sugar, and any other flavorings (vanilla, etc.). The risen dough can no longer be stirred. If this cannot be avoided, let the test come up again.

3. The thickness of the pancakes depends on the consistency of the dough: the thinner it is, the thinner the pancakes will turn out and vice versa. There are no other secrets!

4. After the dough has risen, do not stir it. To fry the next pancake, scoop it with a ladle from above, and not from the bottom. And do not even lower the ladle into the bowl with the dough. Place a small saucer nearby to place a ladle on it while the pancake is frying.

5. Lubricate the pan with vegetable oil using half a potato with a fork stuck in it. This will allow you to accurately dose the oil and evenly distribute it over the entire surface of the pan. Don't neglect this even if you're using a non-stick pan. Very tasty and beautiful pancakes are obtained if you fry them in ghee, and use butter already to lubricate the finished pancakes.

6. Fry the pancakes on the largest burner, set to medium heat. This will heat the pan evenly. Don't overcook the pancakes! This is as important as not overcooking pasta or overcooking a steak or salmon. Properly fried pancakes should not be brown, but have only a pleasant light blush.

7. Place the finished pancakes on a plate, under which place a pot of boiling water on the lowest heat. You will fry a huge stack of pancakes and they will all stay warm.

450 g wheat flour
1 tbsp Sahara
20 g butter
1 egg
10 g live yeast
10 g salt
400 g milk
300 ml water (I needed 500 ml for the thickness of the pancakes I wanted)

1. mix milk, egg, salt, melted butter, yeast, sugar
2. add flour and mix thoroughly so that there are no lumps.
3. after 1.5 hours, add water and knead the dough to the desired consistency
4. then follow the recommendations described above in the secrets of pancakes
It is important to let the dough ferment properly. If you hurry, the pancakes will turn out insipid, heavy, tasteless, with a yeasty smell. But it is also impossible for the dough to stand still, the pancakes will come out sour, pale, with the smell of sour dough. Therefore, it is best to keep the dough in a cool place where it will ferment slowly, and you will not miss the moment when it has reached the desired condition.

The pancakes really turned out to be perforated, light, thin, completely yeast-free.

Sour yeast pancakes cook a little longer than usual, but the dish is worth the effort spent on it. In addition to being very tasty, we also get the opportunity to find use for sour milk, which is a valuable product both in itself and as part of various dishes. Today I will use pressed yeast, I have such in stock. But with pleasure I also use live ones, especially if they are fresh.

Yeast sour pancakes are good with sour cream. You can use them with jam or condensed milk. And you can just like that - with tea, milk or coffee.

Dissolve pressed or fresh yeast, sugar and salt in a small amount of warm water.

Add two types of flour and an egg.

Then add the rest of the milk and knead the dough, as for pancakes.

Let the dough rest for an hour and a half or two.

For frying, heat the pan and grease with sunflower oil. We will grease the pan for each pancake. Lay out the dough and spread it over the entire surface of the pan.

Fry on one side and flip over to the other.

Yeast sour pancakes are ready. You can wrap any filling in them, or you can eat just like that. Most of all I like pancakes with jam or sour cream and I always grease them with butter.

Pancakes can be cooked not only, and. No worse than they can be cooked with sour milk, or yogurt.

Yogurt is a specially fermented milk, where sourdough or sour cream is used as a leaven. Sourdough is obtained from a ready-made product. If you often ferment milk, then it should be left with each new batch.

And sour milk is the one that just turned sour. Sometimes you buy a package and you don't have time to use it. And since this product is not stored for too long, it happens that after three days of storage, the milk tastes sour. But that doesn't mean it's gone. From this you can cook cottage cheese, or bake or pancakes.

What are we going to do today.

• sour milk - 0.4 liters
• flour - 200 gr
• egg - 2 pcs
• butter - 1 tbsp. spoon
• vegetable oil - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• soda - 1/4 teaspoon
• vinegar - 0.5 tsp

Cooking:

1. Break two eggs into a bowl. Make sure they are not cold. To do this, take them out of the refrigerator in advance. Add sugar to them and mix with a whisk or mixer.

If you want to make the products sweet, then you can add a little extra sugar. However, not too much. Otherwise, the surface of the pancake will be too fried. If sugar is not put at all, then the surface, on the contrary, will be pale and inexpressive.

After mixing, you should get a homogeneous mixture.

2. Sour milk also needs to be taken out in advance or warmed up a little. Then pour it into a bowl and mix again with a whisk, or a mixer at medium speed.

Instead of sour milk, you can also use yogurt.

3. Be sure to sift the flour and also gradually introduce it into the mixture. At the same time, constantly stirring it with a whisk or mixer. Thus, mix in all the required amount. After kneading, there should be no lumps left. This must be closely monitored. These lumps will not dissolve on their own, and when you bake, they will remain on the baked surface.

And it will be quite unpleasant when such a lump falls into our teeth.

4. Now it's time to add soda. But first it must be extinguished with vinegar. You can use both vinegar and essence. It is clear that the essence will need to be added quite a bit, and the vinegar put half a teaspoon.

After the resulting effervescent mixture is poured into the dough, it will also be covered with bubbles. Stir the contents, allowing the soda to disperse throughout the mass.

If there is no soda, then you can use baking powder for the dough. In this case, we do not use vinegar, but we take a full teaspoon of baking powder, although without a slide.

5. We still have butter left. Add melted butter and vegetable. You can add two tablespoons of vegetable oil, but in this case, the pancakes will not be so tender and fragrant.

Sometimes oil is added to the batch along with eggs. This is not true! The oil clogs the proteins, and the foam cap on top disappears. As a result, pancakes will not turn out loose and lacy.

Stir the entire mixture until all oil circles have disappeared.

6. Bake pancakes in a hot, well-heated pan. Although we already have oil in the dough, grease the pan with oil. Especially the first time. And then see if it's needed or not.

In general, if you only bake pancakes in a frying pan, then you do not need to lubricate with oil every time. If you cook other dishes on it, then it must be calcined with coarse salt and fat. Then clean it all up with a rag and add salt again. Then wipe dry, removing it. Or you can just fry scrambled eggs in a pan, and then fry our goodies.

7. Fry products on both sides until golden brown. Flip with a spatula, holding if necessary with a knife. And if you have experience, then you can turn it over by hand.

In any case, try not to tear the thin surface. And for this it is worth making sure that the pancake is not stuck anywhere, and is easily picked up from all sides.

8. It is better to lay out products in a pile on top of each other. This will keep them warm longer and won't dry them out.

You can grease them with melted butter, sprinkle with sugar. Serve with sour cream or honey.

Custard pancakes with sour milk and boiling water

According to this recipe, thin pancakes are obtained, on which holes so loved by many are visible. The recipe is very simple and not at all complicated. Cooking with it is a pleasure.

We will need:

• sour milk - 300 ml
• water - 300 ml
• wheat flour - 200 gr
• egg - 2 pcs
• sunflower oil - 3 tbsp. spoons
• butter - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• soda - 05 tsp

Cooking:

1. Prepare a bowl in which we will knead the dough. Drive in the eggs, which should be taken out of the refrigerator in advance. Products at room temperature, or even slightly warm, result in more delicate and lighter finished products.

Add sugar and mix everything with a whisk until smooth. Sugar should be completely dissolved in the mixture.

2. Add sour milk. It is desirable that it also not be cold. If you forgot to take it out of the fridge beforehand, you can put it in a bowl of hot water for a while. Or warm in a water bath.

Stir it into the sweet egg mixture until smooth.

3. Sift flour through a sieve, along with salt and soda. You can sift directly into the liquid mixture, or you can separately. As you feel more comfortable doing so, do so. I usually add flour "by eye", as much as it takes. But I specifically measured, we need 200 gr. This will be about 1 cup and another quarter. The volume of the glass is 250 ml.

As you add bulk components, do not forget to mix the mixture. It is better to introduce it gradually, and immediately stir with a whisk. So it will be easier to mix and lumps will not form. They will break right away.

You should get a fairly thick viscous mass.

4. Boil water in advance. Pour the desired amount into a mug. And pouring in gradually, immediately mix the mass with a whisk. This must be done quickly and without delay. Thus, we will soon achieve uniformity of the resulting mixture.

There should be no lumps in it, and it should turn out to be quite liquid.

The thinner the dough is, the thinner the pancakes turn out, and the more holes appear on them.

5. Now is the time to add the oil. You can add only vegetable oil, in this case, use it in a volume of 4 tablespoons. But I only add three tablespoons. And the fourth spoon we will have melted butter. Thanks to him, our sweets will turn out to be more tender and fragrant.

Stir the mass again and start baking immediately.

6. But for this we should already have a frying pan ready, or two. It is best to take them not very large diameter. This will make it easier to turn over and remove our products.

You can bake them well in a very hot frying pan, over high heat, or over medium heat. It depends on the material of the pan. And be sure to lubricate the work surface with vegetable oil. Especially for the first pancake.

And then decide whether you need it or not. Usually, if the pan is used only for baking pancakes, then it will not be necessary to lubricate it every time. If it is used for other products, then it will need to be lubricated.

7. And so, pour the dough into the frying pan and rotate it so that it spreads in a thin layer. Wait until the edges begin to dry slightly, then turn over to the other side. It doesn't take long to bake on each side. And this time also depends on the material from which your dishes are made. It can be from 20 seconds on each side up to a minute.

And the second side cooks faster. Such pancakes will turn out if you grease the pan with oil quite heavily.

8. Fold finished products on a plate. You can additionally lubricate them with melted butter.

Serve with sour cream, butter or honey.

Lush pancakes with sour milk (step by step recipe)

As a rule, lush pancakes are baked for making cake layers. The amount of flour in this case depends on the thickness that you want to get. Basically, in such cases it is added gradually and by eye.

We will need:

• sour milk - 1 liter
• flour - 2.5 - 3 cups
• eggs - 3 - 4 pcs
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• soda - 0.5 tsp
• vegetable oil for greasing the pan

Cooking:

1. Slightly warm the milk, or you can take it out of the refrigerator in advance and use it already at room temperature. Get the eggs ahead of time too. So, our pancakes will turn out more magnificent.

2. Pour all the milk at once into a bowl. Add salt, sugar and soda there. Baking soda can be quenched with vinegar. And you can pour without vinegar. Since our milk already has acid, it will be enough for a good batch.

Mix the mass with a whisk or mixer.

3. Pour in 4 tablespoons of flour. And mix thoroughly. You don't need to add all the flour at once. If you add in parts, it will be easier to mix and knead.

It is believed that when kneading, the contents should be mixed in one direction, in order to avoid the formation of lumps. Whether so it, to tell the truth, did not define. But there is such a belief. So you can check!

4. After you have mixed it all in, you can add 4 more heaping tablespoons. And mix again until smooth. The dough is already quite thick, but we even introduced eggs into it before. And when we introduce it, it will become thinner. And in this case, we will lose the required thickness.

5. Therefore, add 4 more full tablespoons. Again mixing. And perhaps now the flour is enough. In any case, for now. After entering the eggs, we will check, and in which case we will add.

6. Well, add the eggs. They are not very large for me, so I will add 4 pieces. If the eggs are large, then it will be enough to drive in only 3 pieces.

Add and mix again. Until they are fully connected with the rest of the mass.

Usually eggs are mixed with sugar first. And then everything else is added. This achieves everyone's favorite effect of "holes", as well as the products are delicate and thin. But in this case, you can deviate from the rules. We have another task - to get plump specimens.

That's why we do what we do. But our task is to mix them in the most thorough way. If it is difficult to do this with a whisk, then use a mixer. Things will go a little faster.

7. And with the last component we mix in the oil.

8. So we kneaded the dough. Now he needs to insist. This will take 30-40 minutes. And as we can see, small bubbles have already begun to appear and burst on the surface. This means that the process we need is underway. Finished products will turn out lush and tasty.

9. After insisting, mix the whole mass again and start baking plump pancakes. To do this, you need to heat the pan well. Then grease it with oil and warm it up again until a light bluish haze.

10. Pour a ladle of dough onto a preheated surface and bake until golden brown. Then flip with a spatula or two. Still, our products turned out to be not small. And bake on the other side. Also blush.

With the next portion of the test, decide for yourself. If the first pancake jumped off easily, then you can re-grease the pan and not lubricate. If there were difficulties with its removal, then it will be necessary to lubricate the surface before each new portion of the dough.

Fold the finished plump products, more like cakes, in a pile. You can use them as pancakes. Or you can just eat. They are very tasty!

Yeast pancakes with holes in sour milk

A very tasty recipe that will not leave anyone indifferent.

We will need:

• sour milk - 500 ml
• sour cream - 50 gr
• flour - 250 gr
• egg - 1 pc
• dry yeast - 1 teaspoon
• sugar - 2 tbsp. spoons
• salt - 0.5 tsp

Cooking:

1. Sift flour through a sieve into a deep bowl convenient for kneading dough. Add dry yeast to it. Be sure to check that they are not old. Mix two dry mixtures.

2. Warm sour milk a little. You can do this in a water bath. The desired temperature of milk should be approximately 38 - 40 degrees. Pour it in a thin stream with constant stirring into the flour mixture.

Pour in gradually so that no lumps form. Mix better with a whisk.

3. When the mixture has acquired the state of a homogeneous mass, break an egg into it, add salt, sugar and sour cream. Add sour cream instead of butter so that the finished products are perforated and tasty. But if you suddenly didn’t have sour cream, then you can add two tablespoons of vegetable oil.

Mix the mass again so that the eggs and all other components are well distributed in the finished dough. And as we can see, the yeast has already started to work and a lot of bubbles began to appear on the surface.

4. Yeast dough loves to be infused a little in a warm place. And today we will also insist it for 1 hour. To do this, first cover it with a lid, towel, or cling film. And just put it somewhere warm enough.

5. After an hour, mix the slightly risen mass again, and you can bake pancakes in a hot skillet greased with vegetable oil.

They are not very thin, but not thick either. But if you want to make them thinner, then in this case you can dilute the dough with a small amount of boiled water at room temperature.

Finished products are obtained as small ruddy "suns". They smell delicious, and their surface is covered with many small through holes. And of course, they are very tasty.

They can be served brushed with melted butter. Or serve with honey, jam, or sour cream. Eat with pleasure!

How to cook pancakes in sour milk and boiling water without eggs

We will need:

• sour milk - 500 ml
• water - 1 glass
• flour - 9-10 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• sugar - 1 tbsp. spoon
• salt - 0.5 tsp
• soda - 0.5 tsp

Cooking:

1. Warm sour milk in a water bath. It should become slightly warm, but not curdled. Add baking soda to the milk and beat the mixture with a whisk until bubbles form. This means that the soda has reacted with milk.

2. Sift flour through a sieve and gradually pour into the mixture. All the while stirring it with a whisk. Add salt and sugar.

3. Boil water and pour it in a thin stream into the flour mass. All the while stirring vigorously with a whisk. You need to get a state in which the dough will become liquid and will easily merge from a spoon.

4. It's time to pour the oil into the mixture. Stir until all oil streaks and circles are gone.

5. Warm the pan well, grease it with oil and pour a little more than half of the ladle. Although of course it depends on the size of the pan. In general, the dough should spread into a thin, even layer. And we will help him with this by rotating the pan and helping the dough to drain in the right direction.

When baking, bubbles will first appear on the surface, and then they will burst and bubbles will appear.

6. After frying the product on one side until golden brown, turn it over to the other side. We use a spatula, or even two, for this. Or you can use a knife.

Fold the finished ruddy pancakes in a pile. You can brush them with melted butter.

It turns out very tasty!

Video recipe for making chocolate pancakes with sour milk

As you know, pancakes are small fluffy American pancakes. And although they have such an original name, it is not at all difficult to cook them. Children especially like them.

And kids love chocolate. Therefore, we will cook chocolate pancakes today.

It is on this chic and tasty note that we will end our topic today.

By the way, while writing today's recipes, I understood such a thing well. Today's recipes for sour milk do not differ much from the recipes for cooking and. Therefore, any recipe can be safely adapted to the product that is in your refrigerator.

And I think that this conclusion, which spontaneously came to my mind, will help you to take any recipe, and use any product available. You can also take yogurt, fermented baked milk, ayran, whey, sour cream diluted with water and any other fermented milk product.

And if there is none, then feel free to take any juice, or plain water. For baking pancakes, you need a liquid component and flour. And salt and sugar to taste. For splendor - eggs. That's basically it.

Bon appetit everyone!