Pancakes with sour milk cooker. Pancakes made from highly sour milk. We do not cook pancakes over high heat! Set the stove to medium or low

“A good housewife should never lose anything” - this is what every mother always says when she teaches her daughter how to run a household. There is no need to throw milk that has turned sour into the trash - you can make a delicious breakfast from it! You may like pancakes made with sour milk so much that your family will develop the habit of purposefully fermenting milk (in our family this tradition has already taken root). Due to the acid contained in acidified dairy products, any baked goods are always more fluffy (and, and pancakes, and), so memorize the recipe and repeat it many times in your kitchen!

How to make milk sour:

In the evening, put a few spoons of yogurt, sour cream or kefir into fresh milk, leave this preparation in a warm place overnight - and the next morning the product will be ready for baking pancakes. To diversify the dish, you can add chopped orange zest, cardamom or cloves to the dough.

Ingredients:

Chicken eggs - 2 pcs.
Sugar - 2 tbsp. spoons
Salt - on the tip of a knife
Sour milk - 1 glass
Wheat flour - 7-8 tbsp. heaped spoon
Baking soda - 1/2 teaspoon
Vegetable oil for frying

Pancake dough with sour milk

Break the eggs into a bowl, add sugar (2 heaped tablespoons), stir. It is recommended that all ingredients used in the recipe be at room temperature (this will allow the ingredients to combine better). At this stage, you can also add salt (at the tip of the knife).

Pour sour milk (1 glass) into the egg-sugar mixture. Stir until smooth.

Instead of sour milk, which has spoiled naturally, you can use any other fermented milk product: kefir, natural yogurt, whey.

I add baking soda (1/2 teaspoon) to the dough for pancakes with sour milk. You can add soda directly to the dough or first to the flour that is prepared for pancakes. Thanks to sifting together with flour, the soda will dissolve better in the dough.

Pour the sifted flour into the dough. Stir, trying to break up all the lumps.

The consistency of the pancake dough is as in the photo:

Leave the kneaded dough for 5-7 minutes so that it reaches the consistency we need. Meanwhile, heat the vegetable oil in a frying pan.

Pancake lovers will love the recipe (follow the link to read).

Don't rush to get rid of food if it has gone bad. You can use them to make, for example, fluffy pancakes with sour milk. It is especially good to serve them piping hot, with a crispy crust, with butter, sour cream, honey or jam.

The simplest recipe that does not require special skills, the main thing is the presence of all the ingredients.

Required Products:

two eggs;
two tbsp. spoons of sugar;
half a teaspoon of soda;
half a liter of sour milk;
a pinch of salt for taste.

Cooking process:

In any container, mix the contents of eggs, sugar and salt.
Pour the milk product into this mixture, making sure it has a uniform consistency.
All that remains is to carefully add the flour and baking soda and, using a spoon, place the dough onto the hot frying pan. Keep on fire for about 2 minutes on each side.

Cooking with yeast

Although this recipe makes the baked goods more nutritious, it also turns out to be even more fluffy and rich.

Product composition:

2 village eggs;
a pinch of salt;
0.5 small spoons of yeast;
50 grams of sugar;
2 glasses of sour milk;
approximately 400 g flour.

Sequencing:

Lush pancakes with yeast are not that difficult to prepare. First, combine the yeast with warm water, no more than 39 degrees, add sugar and leave for a while to start.
Take another container, pour the contents of the eggs into it, beat them, preferably with a mixer. Then add this mass to the yeast.
Separately mix flour with bulk ingredients. First we pour in the mixture of eggs and yeast, and then the milk. You should have a slightly runny consistency.
Cover the bowl and set aside for an hour to rise.
Then take a small amount of dough, place it in a hot frying pan and fry until done.

Pancakes with sour milk without eggs

Pancakes with sour milk without eggs - a recipe for those who don’t have this product in the refrigerator or don’t like the taste they give.

Required Products:

30 grams of sugar;
a glass of sour milk;
a pinch of salt;
300 grams of flour;
4 grams of soda.

Cooking process:

In this recipe, you should start cooking with milk. Heat it slightly and carefully mix with flour. So that there are no lumps. You should get a homogeneous mass.
Now add the indicated bulk products, that is, salt, soda and sugar. The result will be a fairly thick, viscous mixture.
Heat the pan, turn it to medium and bake on both sides for about 2-3 minutes.

We supplement the recipe with cottage cheese

Pancakes made with sour milk are quite soft, and if you add cottage cheese to them, the result will exceed all expectations.

Required Products:

cottage cheese – 200 grams;
200 milliliters of sour milk;
50 g sugar;
1/2 small spoons of soda;
two eggs;
2 g salt;
250 g flour.

Sequencing:

In any container, mix milk with cottage cheese, kneading everything thoroughly.
To the resulting mass, add bulk ingredients except flour and beat in the eggs.
After some time, we begin to add flour, stirring constantly.
Leave for 15 minutes, after which you can start cooking - fry a small amount of dough on both sides for 3 minutes.

Unsweetened pancakes with sour milk and zucchini

A wonderful, vitamin-rich breakfast recipe.

Required ingredients for the dish:

one medium zucchini;
two eggs;
0.5 small spoons of soda;
two glasses of sour milk;
salt as desired;
about 200 grams of flour.

Sequencing:

Let's start by chopping the zucchini; you need to grate it or chop it using a food processor.
In any container, mix eggs with milk and salt.
Add soda and zucchini there. We carefully beat the result and combine it with flour. Make sure that the mixture is homogeneous and of sufficient thickness, somewhat similar to sour cream.
Scoop the prepared dough with a spoon, place it in a hot frying pan and fry on both sides for a couple of minutes.

With apples

Another cooking option that adds flavor to an ordinary dish. Perfect for breakfast or snack, especially for children. And the combination of apple and cinnamon is just perfect.

Required ingredients:

about 100 grams of sugar;
five apples;
egg category C1;
approximately 300 milliliters of sour milk;
350 g flour;
2 g salt;
small spoon of soda;
5 grams of cinnamon optional.

Cooking process:

Prepare a large bowl in which you will mix all the ingredients. First place milk in it, then soda, salt and sugar.
In another container, lightly beat the egg and combine it with milk.
All that remains is to carefully add the flour so that a homogeneous mass comes out.
Apples must be peeled, chopped with a knife or grater, sprinkled with cinnamon and added to the dough.
From the resulting mixture, bake round pancakes in a hot frying pan, on both sides for about 3 minutes.

Product composition:

one village egg;
two ripe bananas;
350 grams of flour;
about 400 milliliters of sour milk;
salt to taste;
50 milliliters of boiling water;
50 grams of sugar.

Cooking process:

First, break the egg into a bowl and mix it with sugar. Next, add salt and beat thoroughly, preferably not with your hands, but with a mixer.
Add milk and beat again. Next, add flour and again turn to the mixer for help.
All that remains is to pour boiling water into the mixture. It is needed to make the consistency more delicate. If your result is too liquid, you can correct the situation with soda and vinegar.
Peel and chop the bananas. You can cut them into circles, or simply turn them into puree. Mix the result with the rest of the ingredients.
Place a small amount of dough in a frying pan and bring until done - fry on both sides for about 2-3 minutes.

Pour sour milk at room temperature into a bowl. Break the egg here, add sugar and salt. Don’t pour out the baking soda yet, otherwise the pancakes won’t turn out airy.

Mix with a whisk. Then add flour. Mix thoroughly again to form a homogeneous dough.

Add slaked soda with vinegar.

Pour in 1 tbsp. oils

Mix.

Now leave the resulting mass alone for 30 minutes. At this stage, you should not stir the dough, since the soda should react with sour milk. It's time to move on to frying the pancakes. Heat a frying pan with vegetable oil. Carefully place the dough into the pan using a spoon, forming future pancakes.

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From time immemorial, pancakes have been baked in Rus', because you can’t imagine a simpler dish. Moreover, when the milk soured in a few hours without refrigeration or chemical additives, it was used in cooking with great success.

Sour milk – 0.5 l.
Egg – 2 pcs.
Flour – 3 tbsp.
Sugar – 3 tbsp. l.
Soda (optional) - on the tip of a spoon.
Salt – 0.5 tsp.

It’s difficult to find someone who doesn’t like pancakes, because they are associated with childhood, the Russian stove, a hospitable housewife and an appetizing aroma in the house.

Even for those who count calories but really love pancakes, there is a way out. Prepare them by replacing wheat flour with oatmeal or any other flakes.

However, pancakes were not always what we cook today. Over the course of its history, this dish has undergone many changes, from its name to its cooking recipe.

Delicious sour milk pancakes based on oatmeal remain quite popular today.

The history of making pancakes goes back to the distant 16th century. Translated from ancient Greek, “eladion” means cooked “in oil.” Pagan Rus' is known for the worship of the main god - Yaril, the god of the Sun. As a sign of respect for him, people baked small, palm-sized, golden-colored pancakes that were associated with the Sun. Eating such “suns” should only be done with one’s hands, so as not to anger God.

One of the most famous holidays in Rus', Maslenitsa, would not be complete without pancakes, various flatbreads and pancakes. They were baked in special cast iron frying pans called “oladnitsy”. Mothers-in-law invited their sons-in-law to visit them and treated them to the most delicious dish - pancakes, which were served exclusively with sour cream.

It is noteworthy that initially pancakes had different names in different villages, they were called:

Only in the 20th century did they acquire their usual name. Moreover, in different cities this name meant different dishes. In St. Petersburg it was a flatbread with a sweet filling and served hot. In Moscow, pancakes were baked from butter dough with a high content of eggs and milk. They were large and thick in size. Today, every housewife prepares pancakes in her own way, adding different fillings and serving them with sour cream, condensed milk, jam or any other sweets. What could be better than getting the whole family together in the evening in a cozy kitchen, drinking tea with pancakes and sharing the news of the day.

Unique pancakes with sour milk: we cook it ourselves

Don’t rush to scold your husband for not paying attention to the production date of expired milk; with a good housewife, everything will work out. Instead of ruining your mood, it’s better to bake pancakes.

Pancakes made from sour milk turn out very fluffy, fluffy and surprisingly tasty.

The recipe for pancakes with sour milk is not particularly complicated.

However, there are certain conditions that must be met:

The dough made with sour milk should not be stirred, just scoop it up with a tablespoon or ladle and fry in vegetable oil.
You can beat the dough with a mixer or blender, but only at the beginning.
It is better to mix the dough by hand and add flour with a fork or whisk.
Pancakes can be prepared with wheat, buckwheat or corn flour, and for those who are watching their figure, the flour can be replaced with oatmeal. In this case, the flakes should be divided into 2 parts: grind one part into coarse crumbs using a blender, and add the second part later in order to give the pancakes viscosity.
As for soda, it must be added when the milk has been standing for a very long time in order to fight off the bitterness. And the effect of bubbles from the fermented milk mixture will appear without adding soda and baking powder.

Sometimes, instead of sour milk, recipes indicate kefir, however, this is a “quickie” method; pancakes made with sour milk are tastier.

There are a great variety of fillings and additives in sour pancakes, they can be:

Pancakes made from milk that has not completely soured will turn out hard, so you need to wait until the milk has completely soured. Ideally, you need to wait until the curd mass separates from the whey.

Making pancakes with sour milk: step-by-step recipe

Cooking is not difficult.

Break the eggs into a deep bowl or small saucepan, add salt and sugar, mix with a mixer or whisk.
Add room temperature sour milk to the egg mixture.
Stir in the previously sifted flour using a fork or whisk in a circular motion.
Lastly, add baking soda (if desired).
The consistency of the finished dough should be like thick village sour cream so that a spoon can stand. If the dough is too thick, you can leave out all the flour.
Leave the dough to rest for 15-20 minutes.
Heat a wide, shallow frying pan, pour vegetable oil into it and carefully place the dough with a tablespoon so that there is a small distance between the pancakes and they do not stick together.
Over medium heat, bake the pancakes for 1-2 minutes on each side with the lid closed.

After cooking, place the pancakes on a wide cup, decorate with fruits or berries, and sprinkle with powdered sugar.

Note to the hostess: pancakes made from sour milk

Helpful tips can improve the taste of pancakes.

If you want to make sour milk pancakes more flavorful, then you should add a little vanillin to the dough

To make the pancakes fragrant, you can add vanillin to them, and finely chopped dill to the salted ones.
Another secret to fragrant and tender pancakes is yogurt, which should be added to the dough during kneading. You should take thick yogurt (5-8%), for example strawberry or peach, you can make it yourself, or you can take a bottle of Agushi.
During the frying process, it is easy to understand when it is time to turn the pancakes. As soon as they start to brown on the bottom and holes appear on top, it’s time to turn them over.
Baking soda can make pancakes flat and rubbery. Instead of soda, add a little baking powder to the dough, the pancakes will turn out more fluffy.
Pancakes can also be prepared with yeast, however, they may not turn out as soft and juicy as with sour milk or kefir.
Pancakes absorb oil very well, so for those who don’t like it too greasy, it’s better to add a little vegetable oil during frying so that the pancakes don’t float in it. Also, vegetable oil can be added directly to the dough (2-3 tbsp), then it is enough to add oil to the frying pan only before the first batch, then there will be enough oil in the dough.

To prevent the pancakes from burning and sticking, you should reduce the amount of sugar and keep it to a minimum, especially if the dish is served with jam or condensed milk.