Sweet thin pancakes with sour milk. Recipe for pancakes with sour milk thin with holes

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 on sour milk 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 recipe s how to make such 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 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. May be used as 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. Suitable as a filling chopped meat or berries.

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 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. Rub the sugar and salt into the egg thoroughly. 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 on 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 is 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 prepared according to a variety of recipes - they always quickly disappear from the table, they are so delicious!

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 a small piece of black bread (you can use rye) in hot milk 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 (as 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 down in a test.

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 acid, it enters into a violent reaction, in which a lot of carbon dioxide is released. 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 (may 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 brew 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 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 thin dough - 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!

Today I opened a new carton of milk to make for the kids for breakfast. The pack was bought the other day in a store, so I did not expect any catch. But ... the milk turned out to be sour, although judging by the expiration date indicated on the package, we had 3 more days left. What should I do? I opened another pack of milk (it’s good that we bought several packs, since in the morning we always have milk porridges (, and others) omelettes (in or), so this product is always necessary for our family)))

Milk soup was made on a fresh pack of milk. The family ate, the children ran to play / do their important things. But the question of sour milk hung in the air. , which I cooked before, I didn’t want to cook, I wanted something else))) And then I remembered pancakes. Isn't it a reason to please the family with a delicious treat? Previously, I have already made pancakes with sour milk - they turn out very tasty, tender and you can’t say that they were not made from fresh milk. The recipe with a photo of pancakes in sour milk, according to which I cooked them today, will be posted a little lower. So if you have a pack of sour milk / kefir in your refrigerator - don't be discouraged, but let's experiment with me)) It will be tasty and fun.

By the way, according to this recipe, I made pancakes from both fresh milk / kefir and diluted milk powder - everything always works out great, the recipe has been tested more than once (only I still couldn’t put the recipe on the site, but I’m correcting it), so don’t worry - you will definitely succeed! :)

How to make pancakes with sour milk (recipe with photo)

We will need:

• flour 250 gr
• sour milk or kefir (you can take fresh milk / kefir or diluted powdered milk) - 2 cups (I measure with ordinary faceted cups)
• eggs - 2 pcs
• sugar to taste (I add about 4-6 tablespoons, but we still have those sweet teeth)
• soda slaked with vinegar
• vegetable oil

How to cook pancakes with sour milk

Today I doubled the proportions, since there was a lot of milk and I had to use it up as soon as possible. But I don’t think that our pancakes will be stale and have time to go bad)) Usually they disappear with us at the speed of light)))

When the pancakes are ready, we call the family to the table. Pancakes made from sour milk can be served with honey, chocolate paste, condensed milk, jam, sour cream or melted butter and sugar ( last option my and my children's favorite). Bon appetit.

How to cook pancakes from sour milk recipe with holes - Full description cooking to make the dish very tasty and original.

Pancakes with sour milk

Many are accustomed to cooking pancakes with water or milk, but everyone does not know that there are recipes for making this dish using sour milk. It is believed that it is pancakes made with sour milk that have the brightest taste, they are very tasty and fluffy in themselves, the dough has a pleasant texture, the appearance is the same as in the photo. Below are simple recipes on how to make such 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.

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

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. Sift the flour so that there are no lumps left in it, and pour in small portions, 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.

• 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).

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

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

• 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.

1. Sugar and salt are rubbed in an egg with butter, carefully until they are completely dissolved. First you can grind with a spoon, and then beat with a mixer.
2. Then pour a third of the total amount of kefir into the egg with butter. Everything is mixed until smooth. This can also be done with a mixer.
3. The flour is sifted so that no lumps remain in it. After that, we begin to slowly pour it into the dough in very small portions, while whisking and stirring vigorously so that the flour does not stick together in lumps. We do this until all the flour is poured into the dough.
4. Then pour in the rest of the kefir and beat thoroughly again. It will not affect the taste of pancakes.
5. We leave for half an hour.
6. Then, as usual, bake in a greased pan on both sides.
7. Well lubricated, put in a pile.

How to cook thin pancakes with sour milk

Every family has favorite family dishes that cause undisguised enthusiasm at any time of the day - from morning to evening. Just like that family dish are pancakes with sour milk, the recipe of which can vary significantly, based on personal experience cook. These homemade flour products they never get bored, they have a very pleasant sourness, and when they are eaten, the appetite only comes!

Thin pancakes made from sour milk are tender and especially soft, and taste like yeast pancakes. Once you try to cook pancakes with sour milk, you will become their admirer for life! let's consider classic recipe, and recipes for pancakes without eggs and without soda.

Thin pancakes with sour milk - a classic recipe

• Sour milk - 2 cups;
• Chicken egg - 2 pcs.;
• Sugar - 0.5 cups or to taste;
• Wheat flour, premium - 1.5 cups;
• Refined vegetable oil - 2 tablespoons;
• Salt - a couple of pinches;
• Vanilla sugar - 0.5 sachets.

1. To completely dissolve sugar, mix it with eggs in a mixer bowl at low speed.
2. Pour sour milk into the egg mass, add sugar with vanilla and mix with mixing blades.
3. Now we mix in portions of flour - until a homogeneous dough, resembling liquid sour cream.
4. In already smooth liquid batch stir in the oil.
5. We fry the first pancake in a frying pan calcined with butter. The next pancakes are prepared without additional oil - it is already present in the dough!

We soak each pancake fried on both sides with butter, fold it either into a triangle, or into a tube, or stuff it with something delicious. Or you can just enjoy condensed milk and tea.

Pancakes with sour milk - a recipe without soda

Soda is placed in the dough for perfect airiness of the products. Combining with the acid of sour milk, soda contributes to the saturation of the dough. carbon dioxide and it starts to bubble. What can replace soda so that flour products are airy? That's right - proteins!

For our fantastically tasty and thin pancakes, we need: 2 cups of sour milk; 2 cups of flour; 5 eggs; 2-3 tbsp Sahara; a quarter tsp salt; 2 tbsp. melted butter and vegetable oils.

The peculiarity of kneading dough for these excellent pancakes consists in the presence of whipped egg whites in it. They are the last to interfere in the dough - with movements of the spoon from the bottom up.

Serve with sour cream. Dessert sauce is even better! Protozoa dessert sauce- a mixture of sour cream with condensed milk or jam.

Pancakes with sour milk - a recipe without eggs

The recipe for pancakes in sour milk without soda can be easily corrected and prepared a pancake mixture for pancakes. Fritters on sour milk are prepared without soda according to the same canons and, as a result, they turn out lush and tender. That is, we knead the dough for pancakes as usual, only beat the whites until a stable foam and mix into the dough for final stage.
There are days when you really want to taste pancakes for tea, but there are no eggs in the refrigerator. This recipe is just for such cases. It is also suitable for people who are allergic to eggs, as well as for committed vegetarians.

The main feature of this recipe is the heating of milk. Heat the liquid over low heat. We put a deep saucepan with sour milk on the fire, wait for it to lightly heat up, add soda and dissolve it in milk.

We see a violent reaction, add sugar and salt. We connect all components intensive mixing and take it off the fire. It is impossible to overheat milk, the maximum temperature should not exceed 35-40 degrees.

1. Pour the sifted flour in portions into warm milk and beat with a whisk until the lumps disappear completely, achieving uniform consistency. The fluidity of the batch should resemble liquid sour cream - the dough should spread freely along the bottom of the pan.
2. We heat the pan with high quality, pour a little oil, spread it over the surface and start baking our pancakes with sour milk e. We keep the pan very hot, and bake the products quickly.
3. Serve with tea with sour cream, honey or jam.

Secrets of delicious sour milk pancakes

Before adding flour to the liquid component, be sure to sift it, holding the sieve higher over the bowl. Oxygen-enriched flour gives splendor and airiness to products.

Slightly warm the sour milk over a fire, and use the eggs only at room temperature. If you're using whipped egg whites instead of baking soda, they don't need to be refrigerated either!

The most best frying pan for baking thin pancakes - cast iron. It heats up evenly and cools down slowly! The pan should be warmed up on low heat, so put it on the fire in advance.

Turn the pancakes over with a wide spatula, helping yourself with your hand. Protect the skin from burns with a special culinary mitt.

With each pancake, the pan warms up more and more, and therefore the cooking time for the next one is reduced. Consider this nuance and do not leave the pan. It is enough to wait for the golden color of one side to immediately turn the pancake on the other!

A pile of thin pancakes on a platter is a sign of a warm and friendly home. Sour milk pancakes, the recipe of which is so easy to implement, will fill your home with the familiar aroma of childhood - because pancakes smell so great!

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Sour milk pancakes - recipes thin, with holes

Dairy products are usually used to make fluffy pancakes. But if you know some of the subtleties, you can cook incomparable pancakes with sour milk, which are unusually different from ordinary ones. delicate taste. In addition, pancakes made from sour milk are porous, “laced”, which gives them a particularly appetizing look.

Given the airy texture of sour milk batter, it is advisable to fry pancakes on a pancake maker with non-stick coating, a ceramic or Teflon pan. To prevent the dough from sticking to the bottom, the pan must be well heated.

There are a lot of pancake recipes. However, the basic cooking technology of the dish almost never changes. There are a number of rules that allow you to make very tasty dishes from any standard and additional ingredients. thin pancakes. Cooking rules pancake dough:

1. So that lumps do not form in the pancake dough on sour milk, first mix all the dry components of the composition in one container and only then pour in the liquid ones. At the same time, milk should not be poured into the flour all at once, but little by little, kneading the dough thoroughly, until smooth.
2. The density of pancakes depends on the number of eggs. The more eggs you add to the dough, the denser it will turn out and vice versa. On average, a couple of eggs are enough for 0.5 liters of milk - so the dough turns out to be elastic and moderately soft.
3. Regardless of which recipe is used, sour milk for pancake dough should always be warmed to room temperature. So the reaction of gas formation during the interaction of lactic acid bacteria with an alkaline medium (soda, baking powder) will go more intensively and faster. The same rule applies when making yeast pancake dough.
4. Eggs before laying in pancake dough must be taken out of the refrigerator in advance so that they warm up a little. If whipped egg whites are used instead of soda for fluffiness of pancakes, their temperature should also be at room temperature.
5. It is recommended to sift flour before mixing with other products. This is necessary both in order to remove debris, grains from it, and in order to enrich the flour with oxygen. Thanks to a simple procedure, the dough for pancakes with sour milk will turn out even softer, fluffier and more airy.
6. Since flour comes in different qualities, the proportions of this ingredient indicated in the recipe can be slightly increased or decreased to obtain the correct density of the dough. Ideally, the texture of the pancake dough should be similar to liquid cream or diluted sour cream.

In order not to grease the pan with lard and not to sprinkle every time before pouring new pancake, add a little vegetable oil to the dough. Thanks to this ingredient, pancakes do not stick to the pan, they are very easy to flip and remove.

And the last. As the pancakes bake, the pan heats up more and more. Therefore, the baking time of each next batch of pancake is reduced. The ideal degree of doneness is determined by the color of the pancakes, which should be golden brown.

The simplest and most common cooking option thin pancakes from curdled milk. Pancakes are obtained in a hole, as kids love. All products are very simple, the recipe is easy to remember. In general, making pancakes from sour milk is absolutely easy.

• Sour milk - 1 l.
• Flour - 1.5-2 tbsp.

Sour milk Flour

Egg - 2 pcs.

Potato starch - 0.5 tbsp. l.

Soda - 1/4 tsp

Sunflower oil - 1.5 tbsp. l.

Sugar and salt - to taste.

Pancakes with sour milk - video

Ready-made pancakes in spoiled milk are removed from the pan with a spatula, put on a plate in a pile, lubricating each with butter.

If sour milk is not enough, it can be supplemented with warm boiled water. The result is thin elastic pancakes that you can eat just like that or wrap the filling in them.

• Sour milk - 1.5 tbsp.
• Boiled water - 1.5 tbsp.

Eggs Water Sugar

If you need to make pancakes with sour milk and water sweeter, increase the amount of sugar. For dough on spoiled milk, this is not at all scary, since pancakes in any case turn out to be tasty, do not stick to the bottom and are well removed from the pan. You can not add sugar at all if pancakes are baked in order to wrap some salty stuffing in them.

Diet pancakes without eggs

Many people think that it is impossible to bake pancakes without eggs, because thin dough will tear. This is usually what happens. But if you know some tricks, it is very possible to make pancakes from sour milk without eggs. None special difficulties not in this, except that it will take a little more time.

• Sour milk - 1 l.

Butter Soda

Wheat flour - 2-2.5 tbsp.

Sugar - 2-3 tbsp. l.

Sunflower oil - 2 tbsp. l.

Butter - 50 g.

Soda - ½ tsp

Salt - ½ tsp

It is not necessary to grease the ready-made ruddy pancakes with butter, since they are already quite soft.

Early ripe Guryev pancakes

The famous air recipe lacy pancakes amazing sunny colors that shine through in the light. Cooking Guryev pancakes is not difficult at all. Plus, it takes quite a bit of time.

• Sour milk - 2 tbsp.
• Flour - 320 g.
• Egg - 5 pcs.
• Sugar - 2 tbsp. l.
• Butter - 100 g.
• Salt.

1. Eggs are broken over a wide bowl, separating the whites and yolks. The whites are set aside, the yolks are beaten with a hand mixer, pouring salt and sugar into them.
2. Butter is melted in a steam bath.
3. The flour is sifted.
4. Constantly working with a whisk, carefully pour melted butter into the yolks in a thin stream.
5. Gradually pour in 100 flour, without stopping beating.
6. Add half of the milk. Continue whisking slowly.
7. Pour the rest of the milk and flour into the dough. Everything is thoroughly mixed until a homogeneous consistency.
8. With a clean whisk, beat the whites into a tight foam. Carefully spread it into the pancake dough and slowly, scooping up from the bottom up, stir in protein foam. As a result, a light fluffy mass should be obtained, the consistency is not as dense as on pancakes, but not too liquid either.
9. It is most convenient to fry early ripe Guryev pancakes on cast iron pan. The fire should be slightly more than the minimum. Brown the pancakes for 3 minutes on each side.

Openwork pancakes "in the hole"

You can bake pancakes not on chicken, as usual, but on dietary ones. quail eggs. Firstly, they are healthier, and secondly, this product makes pancakes quite elastic, but with many holes.

• Sour milk - 400 ml.
• Flour - 1.5-2 tbsp.

Vanillin Quail eggs

Quail egg - 3 pcs.

Sugar - 2 tbsp. l.

Soda - 0.5 tsp

A little bit of salt.

Vanillin - a pinch.

Thin openwork pancakes baked in a hot frying pan in the usual way. Spread on a plate, grease with oil.

Custard pancakes on boiling water

There are people who cannot stand the specific taste of soda in the dough. In this case, it is recommended to make pancakes with sour milk without soda. And to make the pancakes fluffy, the dough is “brewed” with boiling water.

Ingredients for custard pancakes:

Pancakes are baked from dough with boiling water without soda in the usual mode over medium heat. Lubricate with oil, stack or fold into triangles.

This recipe does not use baking soda either. Its place is taken by yeast, thanks to which the pancakes are porous, fluffy, almost like rich pastries.

During this time, the dough should rise well and increase in volume, becoming like fluffy foam. It does not need to be stirred and settled. Just scoop up a little foamy mass with a ladle and pour it into a hot frying pan. Fry delicious pancakes from yeast dough you need exactly the same as regular pancakes.

Pancakes with sour milk apple

Incredibly fragrant, delicious and tender pancakes with apples will please everyone at home. Children from such a treat, served with condensed milk, will be completely delighted!

Ingredients:

• Warm sour milk - 400 ml.
• Flour - 1-1.5 tbsp.
• Egg - 2 pcs.
• Sugar - 4 tbsp. l.
• Soda - 0.5 tsp
• Big apple - 1 pc.
• Vanillin - a pinch.
• Vegetable oil - 2 tbsp. l.

Start baking right away. If you make apple pancakes with cocoa, adding 1 tbsp. l. powder into the dough when kneading, it will turn out great chocolate dessert, which is pleasant and healthy to eat at breakfast.

No less useful and delicious dish for breakfast there will be pancakes in which there is no flour at all. They are preparing this unusual dish with semolina and oatmeal. The rest of the ingredients are the same as for regular pancakes in sour milk. Flakes and semolina are soaked in warm sour for 2 hours, then kneaded thick dough. Served with sour cream, jam, honey, honey. Delicious and very helpful!

Pancakes with sour milk

For your attention - a recipe for making pancakes with sour milk. It helps out in a situation that happens in every family - when milk turns sour. Pancakes are wonderful, even tastier than usual :)

• flour 2 cups
• sour milk 2 cups
• eggs 2 pieces
• vegetable oil 3 tbsp. spoons
• soda 1 teaspoon
• sugar 1 tbsp. spoon
• salt 0.5 teaspoons

Preparation description:

If your milk has turned sour, do not throw it away, but make delicious pancakes from it. I always do this. The pancakes are so tasty that now I never get upset if the milk turns sour - I know how to use it;) Children also really like these pancakes, they sometimes even open milk in the refrigerator they hide somewhere away from my eyes so that the milk turns sour, and I made pancakes from them. Oh, how they want.) Recipe for pancakes with sour milk: Sift the flour into a large bowl. Add salt, sugar, vegetable oil, sour milk and eggs. Mix thoroughly and let stand for 30 minutes. Dissolve baking soda in hot water and add to batter. Beat well. Heat vegetable oil in a frying pan. Pour the dough into the pan in a thin layer and fry the pancakes on both sides. Ready pancakes served with sour cream. Bon appetit!

Important! The video may differ from the text version of the recipe!

Recipes for delicious sour milk pancakes

Traditional Russian pancakes are always prepared with milk, but now there are many various recipes. On sour milk, with the addition of various ingredients, you can also cook delicious, delicate, openwork golden pancakes with holes. These pancakes come with a variety of toppings.

Depending on the presence of sugar in the recipe, you can make any filling. Pancakes are also used as additional ingredient in other culinary dishes. Any culinary dish, requires not only the ability to cook, but also to feel in advance how to feel the taste of the cooked dish. If you are not always confident in yourself, culinary sites will help you.

How to cook pancakes with sour milk: recipes with photos

Most often, when we prepare food for pancakes, we take milk, but sometimes when there is no milk in the refrigerator or it has turned sour, you can cook pancakes with sour milk, it should only turn sour, it should not be ready-made curdled milk. After all, otherwise it is already kefir.

To make pancakes creamy and milky, you need fresh sour milk. Pancakes are tender, airy, with openwork pattern and holes. You can make thick pancakes, almost pancakes, it all depends on the amount of flour in the dough.

Recipe for thin classic pancakes with holes

Pancakes cooked in sour milk are a tasty and beloved dish by all, for its preparation you need to take: an egg - 1 piece, beat with sugar - one tablespoon. Then add salt to the egg mixture - half a teaspoon, soda - the same amount. After sour milk is added - a full thin-walled glass, vegetable oil is poured - 3 tablespoons and sifted flour is poured - 250 grams. Oil is needed so that the pancakes are with holes and bake evenly.

Mix everything to a homogeneous consistency so that there are no dry lumps left. Then set the dough aside to ripen, no more than half an hour. The dough is ready. Pancakes must be fried in a preheated pan, it is best if you take a special, pancake pan, it is very thin. Therefore, pancakes on it are fried quickly and will be beautiful thin with holes. Fry pancakes on both sides until golden brown.

How to make delicious dough without eggs

Pancakes can be cooked without the use of eggs, but with sour milk, they turn out to be incredibly tender and very juicy, because with eggs they turn out strong. Take a thin-walled glass of sour milk, the main thing is that it does not become sour milk yet, that's when it will turn out air pancakes. First, pour flour into a bowl - 300 grams, sugar - 2 dessert spoons, salt - a quarter of a teaspoon, vanillin - one bag, mix the dry mixture.

Gradually add sour milk - two glasses, mix until smooth, it is best if you do this with a mixer. Then add quenched soda, vegetable oil (about three tablespoons).

How to bake lacy or openwork pancakes

Pour into bowl warm kefir, then pre-beaten eggs with sugar, salt, soda and be sure to mix everything thoroughly, until smooth, so that the salt and soda dissolve completely. Gradually, in parts, pour in the sifted flour, almost two glasses, mixing the dough until the density of sour cream, the main thing is that there are no dry lumps. Pour the almost boiled milk slowly and in a thin stream, without ceasing to stir. Thus, the dough, as it were, becomes custard from hot milk. The dough should turn out to be a homogeneous consistency of liquid sour cream.

Add olive or any other vegetable oil, again mix well so that the oil is completely dissolved. You need to bake pancakes on high heat, in a preheated pan, lightly grease the pan before each pancake. Pour into the pan very thinly and quickly turning it, evenly distribute the dough over the surface of the pan.

• 500 gr flour
• 500ml sour milk
• eggs - 3 pieces
• a little sugar
• olive oil
• vanillin - 1 sachet
• 250 ml milk

Soda free recipe

In the recipe for making pancakes with sour milk without soda, the main thing is to mix well, all the ingredients, it is necessary to ensure that the sugar is completely dissolved. Because if the sugar remains, the pancakes can burn. We take three eggs and grind them with sugar - 4 tablespoons and a bag vanilla sugar after dissolving the sugar, pour in the sour milk - a thin-walled glass full to the top. Stir everything until smooth, pour the sifted flour in portions.

Intensively mixing with a whisk, if there is a blender, then use it to prepare the dough. Prepared dough, appearance should resemble condensed milk, pour in vegetable oil - 4 tablespoons and complete the mixing process. Pour the dough into a hot frying pan well greased with oil. Lubricate before each pancake, fry on both sides. Serve in portions with sour cream, condensed milk, jam or jams. You can warm up the chocolate or serve with Nutella.

How to cook with apples

Pancakes with apples turn out juicy and fragrant, lacy apple-cinnamon, with the aroma of an exotic southern summer. Such pancakes will take their rightful place on holiday table and the kids always love it. Pancakes with apples do not need any additional sauces and jams, it will be enough to serve them with regular sour cream. They can be prepared at any time of the year, but they are more delicious when cooked with the first seasonal apples.

To prepare pancakes with apples, you need to take: five small apples, after they are peeled and core, the apple pulp should remain about -300 grams. Put peeled and finely chopped apples into a saucepan, add sugar - two tablespoons, natural, unsweetened honey - two tablespoons, two tablespoons of cognac and five teaspoons ground cinnamon. Put the saucepan on slow fire and under a closed lid, simmer the apples along with other ingredients for about 10 minutes, stirring them. Then ceiling them or beat them with a mixer to make a puree and cool.

Eggs - two pieces, beat with sugar - one tablespoon and salt - a third of a teaspoon, gradually add melted butter - 50 grams, after thorough mixing, also gradually, in small portions, introduce applesauce. Then gradually add Apple juice– 300 ml, mix everything well. Sifted flour - 100 grams, combine with starch - 50 grams, and soda - on the tip of a knife. Add the dry mixture in portions to the liquid apple base, after you mix everything well, you need to set aside the dough for half an hour, for ripening. Fry in an oiled, preheated pan, grease the pan before each pancake, on both sides. apple pancakes, not just tasty, but also dietary, which means healthy.

Thick and fluffy yeast pancakes

Delicious thick and fluffy yeast pancakes can also be prepared on the basis of sour milk, you can use fresh yeast You can also use dry yeast. By simply preparing the dough with dry yeast, the maturation process for pancake dough will be slightly longer. For preparing yeast dough take pancakes one tablespoon of Dr. Oetker dry yeast. In a bowl, prepare the dough, first you need to take 250 ml warm water, add a little sugar and stir until it dissolves.

Add pre-sifted flour. After thorough mixing, close the bowl tightly cling film and remove to raise the dough in a warm place, preferably without drafts. You can melt the butter by slightly heating the saucepan in which it is located, you can melt it in a water bath. Oils need to be taken - 120 grams, the oil should be a little warm so that the yeast does not boil after combining with it. In eggs - 2 pieces, separate the proteins from the yolks, grind the yolks well with sugar - one and a half tablespoons, while the proteins are cooled in the refrigerator. Milk - 3, poured under the very top of the glass, slightly warm.

In a well-suited dough, when it doubles in volume and there is a foam cap on top and about an hour passes, add the yolks, which should already be pounded with sugar, a little salt, butter and mix everything. Gradually pour in the sifted flour in small portions - 2 cups, only after the previous part is completely combined with all the components until a homogeneous mixture. Then slowly pour in the warm milk.

After everything is thoroughly mixed, it is necessary to close the bowl with a lid and remove it so that the dough ripens in a warm place. After an hour and a half, punch down the dough with a spoon and wait until it rises again. Beat pre-chilled proteins with salt and combine with the dough. Remove the dough again to rise. When the dough rises again, you can bake it, do not interfere.

A simple video recipe for quick and delicious sour milk pancakes

Beautiful, and most importantly, delicious pancakes can be cooked not only in fresh, but also in sour milk, which is confirmed by this video. A step-by-step recipe allows you to cook pancakes even for novice cooks, all the steps are quite simple, and every home has the ingredients. The result will pleasantly surprise you, because few people know that pancakes are baked even with sour milk.

Lush milk pancakes without yeast recipe

Today in our menu - pancakes with sour milk. Many hostesses prefer to use fermented milk product for baking fluffy fritters. But if you follow our culinary recommendations, then you can "figure out" delicious pancakes with incomparable taste in sour milk. Such a dish is obtained with a porous structure, and they look like “lace”.

To properly knead the dough for thin pancakes, you must first mix all the dry ingredients and only then add liquid ingredients to them. The dough then turns out without lumps.

Sour milk must be at room temperature. The same rule applies to chicken eggs.

Flour for pancake dough must be sifted. This will not only allow you to remove “unnecessary” grains and debris from the product, but also enrich the flour with oxygen. Thus, thin pancakes on sour milk will turn out even more tender and airy.

Taste Info Pancakes

Ingredients

• sour milk - 500 ml;
• chicken egg - 2 pieces;
• wheat flour - 170 g;
• granulated sugar - 1 tablespoon;
• salt and soda - a pinch each;
• oil for frying and dough - a couple of tablespoons ..

How to cook thin pancakes with sour milk

Take a cup in which we will conveniently and handily mix the ingredients for the pancake dough. Sift into a bowl required amount wheat flour. In the process, add the declared rate of soda to the loose mixture.

In sifted with soda wheat flour add granulated sugar.

At this culinary stage, add in the flour and salt.

All the necessary bulk ingredients for kneading pancake dough are added, mix them.

In a separate bowl, combine warm sour milk and chicken eggs. Mix the products with a whisk.

Start pouring the resulting egg-milk mixture into flour in parts. Mix the flour immediately into the milk, use a whisk.

The sour milk dough for baking pancakes is ready. Just pour more vegetable oil into it and mix again. Then let the dough rest quietly (5-10 minutes), and then proceed to baking.

Heat the pan, after greasing it with oil or fat. Scoop up the required amount of pancake dough with a ladle and spread it over a hot frying pan.

Bake pancakes in sour milk on both sides for a minute. The color of the pancakes should turn golden.

Delicious pancakes are ready! Serve them with sour cream, jam, jam or melted butter, if desired.

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Pancakes with sour milk and yeast

Thin pancakes are more suitable for stuffing them with cottage cheese, meat, cabbage. But the real pancakes are, of course, yeast. These ruddy "suns" are traditionally prepared for Maslenitsa. It is because of the characteristic shape of pancakes in the form of the sun, which is so awaited cold winter, they decided to meet a warm spring. Any meal in Shrovetide days must begin with sour pancakes on yeast.

Pancakes, unlike pancakes, are not traditionally filled with stuffing. They need to be generously lubricated with something liquid and tasty, preferably even sweet. Topping for pancakes can be in the form berry jam- raspberry, currant, cherry, in the form of condensed milk, sour cream, sprinkled with sugar.

Ingredients:

Cooking method

1. We put the yeast in a cup with sour milk. The liquid must be allowed to brew until a characteristic "cap" appears.
2. Beat the eggs with the addition of granulated sugar at high speed with a mixer in a separate bowl. Add salt to this as well.
3. Combine two bowls and continue to whisk vigorously the resulting liquid.
4. Flour, sifted to give splendor to the dough, add to the bowl. Stir again thoroughly so that flour lumps do not form.
5. The dough needs to stand for about 15 minutes. And only after that you can fry the pancakes.
6. Baked pancakes with sour milk and yeast should be generously greased with pre-melted butter.

If there is absolutely no way without a filling, but you really want pancakes with sour milk and yeast, then you should pay attention to such a manner of cooking this dish as “baking”. It can be both sweet and unsweetened. Fruits are great in the form of a sweet pastry - it can be apples, pears, plums, apricots. For unsweetened baking, there is even more expanse - these are any types of meat, mushrooms, fish products. You can use eggs in such a filling, but you should not put the cheese - it will simply burn in the pan. Important point- the stuffing for baking should be thinly sliced ​​and heat-treated beforehand.

You need to cook such pancakes in this way: pour the dough into the pan, put the filling for baking on top. Once one side of the pancake is browned, flip the pancake over to the other side. Another way is to first put the filling in the pan, and only then just pour the dough on top. Yeast pancakes with salt are obtained great option quick bite or a hearty breakfast.