Pancakes with sour milk without soda. Lush pancakes - the best recipes. How to cook pancakes with kefir, sour milk, yogurt and yeast. How to cook pancakes with sour milk

You can make sour milk using lactic acid bacteria or leave homemade milk at room temperature for about a day. You can’t make sour milk from milk bought in a supermarket without using special lactic acid bacteria, although sometimes they won’t help either.

Although, when homemade milk sits in the refrigerator for a long time, it can sour there too. In perfectly sour milk, the whey is separated from the curdled mass. Pour the room temperature sour mixture into a bowl and stir until smooth so that there are no lumps.

Beat in the eggs, add table salt and granulated sugar. Whisk until smooth.

Add sifted flour, saturated with oxygen, and soda in parts. Again, stir with a whisk. The amount of flour may vary slightly depending on the thickness of the sour mixture.

The dough for pancakes should be bubbly and the consistency of thick homemade sour cream, which will not spread much in the pan. Leave the dough to stand warm for 30 minutes. After this, under no circumstances should you mix the dough itself, because it has become more fluffy and airy.

Heat a frying pan with a small amount of sunflower oil and 1 tbsp. Place a spoonful of dough, forming pancakes. When they are browned on one side, turn them over to the other.

Fry all the pancakes in this manner, adding oil for each new portion.

Lush pancakes with sour milk are ready. You can serve directly hot or warm with any jam, honey or sour cream. And be sure to have a cup of tea or milk. Any combination will be incredibly tasty.

If for some reason there is sour or expired milk in your refrigerator, do not panic or get upset, and do not throw it away under any circumstances. After all, there is an excellent reason to please your family for breakfast or dinner with delicious homemade cakes by preparing fluffy pancakes with sour milk.

Be sure to use these simple tips. In order for the pancakes to turn out not flat, like a thick pancake, but truly airy, the dough must be thick. If you add flour strictly according to the recipe, and the dough is runny, then add a little more. It should not spread over the pan, but should at least hold its shape a little.

Some recipes suggest frying pancakes in butter. We do not advise you to do this; the pancakes turn out softer and fluffier with vegetable oil.

And most importantly, do not forget to sift the flour before use. Due to this procedure, it not only gets rid of excess debris, but is also saturated with oxygen, which gives the finished baked goods airiness and tenderness.

In the above recipes, whey or kefir is also suitable instead of sour milk.

Lush pancakes with sour milk and soda

In this recipe, soda will add fluffiness to the pancakes; there is no need to extinguish it, this will happen due to the sour milky environment. But do not add too much soda, do not violate the recipe, otherwise the finished baked goods will have an unpleasant aftertaste.

Taste Info Pancakes

Ingredients

• milk (sour) – 250 ml;
• flour – 1.5 cups;
• soda – 0.5 tsp;
• salt - a pinch;
• egg – 1 pc.;
• sugar – 0.25 cups;
• oil - for frying.

How to make fluffy pancakes from sour milk

Pour milk into a bowl and warm it up a little, add soda.

Mix well, small bubbles should appear on the surface.

Beat the egg into the milk mixture, add sugar and a pinch of salt. Adjust the amount of granulated sugar based on your taste preferences - if you like sweet baked goods, add more, and vice versa. Mix all ingredients together until smooth.

Pour sifted flour in small portions and knead the dough with a fork or kitchen whisk, do this carefully and thoroughly so that no flour lumps remain.

The dough for pancakes with sour milk should have the consistency of thick sour cream; the thicker it is, the more magnificent the baked goods will be. Let it sit for 10-15 minutes.

Heat vegetable oil in a frying pan. Soak a tablespoon in water, scoop out a portion of the dough and place it in the hot oil.

Fry one side until nicely browned, then turn over and fry the other.

Transfer the finished delicious and fluffy pancakes from the frying pan to a plate, serve hot with tea and raspberry jam.

Fluffy pancakes made with sour milk and yeast

Still, yeast baked goods are yeast baked goods, you can’t argue with that. Pancakes made from sour milk with yeast turn out so airy, tender, fluffy that they will simply melt in your mouth.

Ingredients

• sour milk – 1 glass;
• flour – 7-8 tbsp. l.;
• pressed yeast – 10 g;
• sugar – 2 tsp;
• salt - a pinch;
• oil - for frying.

Preparation

1. Place the yeast in a bowl for kneading dough and pour in slightly heated milk. Stir with a fork or kitchen whisk until the yeast is completely dissolved.
2. Pour granulated sugar and salt into the resulting liquid. Stir until the grains are completely dissolved.
3. Add sifted flour in small portions and mix the dough with a kitchen whisk. Now cover the dishes with a linen towel and put them in a warm place. Let it sit until the dough doubles in volume.
4. You can knead the dough and let it rise again, but if you don’t have time, start frying the pancakes after the first time.
5. Heat vegetable oil in a frying pan and use a tablespoon to add the dough. Fry the pancakes on both sides until golden brown.
6. Serve them with strawberry sauce, just mix 100 g of fresh strawberries with 1 tablespoon of powdered sugar in a blender.

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Pancakes with sour milk without eggs

We offer a recipe for making pancakes without eggs and yeast. Everything is done extremely simply, the baked goods turn out magnificent. The main secret is to use hot sour milk.

Ingredients

• milk (sour) – 500 ml;
• soda – 1 tsp. (without slide);
• salt - a pinch;
• flour – 2-2.5 cups;
• sugar – 2 tbsp. l.;
• oil - for frying.

Preparation

1. Pour the milk into a saucepan or other container that can be placed on the fire. Heat until hot, you can try it with your finger, it should be tolerable.
2. Pour the sour mixture into another bowl where you will knead the dough, add granulated sugar and salt, mix well.
3. Now gradually sift and add flour. Knead until the dough has the consistency of thick sour cream.
4. At the end of the kneading, add soda and mix thoroughly.
5. Place the pancakes in a well-heated frying pan with oil. When one side begins to brown, turn it over to the other.
6. Serve the finished baked goods with sour cream or condensed milk.

Sour milk pancakes with apples

Now let’s diversify the sour milk pancakes a little by adding apples. In this recipe, you can replace baking soda and citric acid with baking powder.

Ingredients

• milk (sour) – 350 ml;
• flour – 7 tbsp. l. (with a slide);
• soda – 1 tsp;
• egg – 1 pc.;
• citric acid – 1/4 tsp;
• apple (large) – 1 pc.;
• salt – 1/4 tsp;
• sugar – 1 tbsp. l.;
• oil - for frying

Preparation

1. Warm the milk a little and add sugar and salt, soda and lemon. Mix everything until the grains dissolve.
2. Peel and core the apple, grate on a coarse grater and add to the milk mixture. Add the egg here and mix.
3. Now gradually add flour and knead the dough.
4. Heat vegetable oil in a frying pan, add the dough using a tablespoon, and fry the pancakes on both sides until golden brown. They become magnificent right before our eyes.
5. Serve them hot immediately; pitted cherry jam goes well with such baked goods.

Pancakes with sour milk and raisins

Pancakes turn out incredibly tasty if you bake them with the addition of raisins, which must first be poured with boiling water and left for 10-15 minutes. The raisins will steam and the baked goods will turn out very tender.

Ingredients

• flour – 2.5 cups;
• raisins – 200 g;
• milk (sour) – 1 glass;
• salt - a pinch;
• egg – 1 pc.;
• baking powder for dough – 1 tsp;
• sugar – 1/4 cup;
• oil - for frying.

Preparation

1. Pour flour into the bowl where you will knead. Pour in warm milk, beat in the egg and mix thoroughly until smooth.
2. Add salt, sugar and baking powder to the resulting mixture, mix everything thoroughly again with a mixer or kitchen whisk.
3. Add the steamed raisins and stir until they are evenly distributed throughout the dough. Let the mixture sit for about half an hour.
4. Heat the vegetable oil well in a frying pan. Soak a tablespoon in cold water and place portions of dough into the pan. Now turn the heat to moderate and cover the pan with a lid. After a couple of minutes, turn the pancakes over to the other side and fry until they are golden brown.
5. Place the finished baked goods on a plate and serve with aromatic tea or coffee.

Ingredients

• 800 ml. sour homemade milk__NEWL__
• 2 chicken eggs__NEWL__
• flour 4-4.5 cups__NEWL__
• soda 1 tsp. without slide__NEWL__
• sugar 3 tbsp. spoons__NEWL__

My milk is very sour. It's almost cottage cheese on top, and whey on the bottom. Therefore, the milk must be shaken well so that the consistency becomes homogeneous. But if lumps still remain, then this is not a minus, but on the contrary, it is a small plus. Pour the milk into a deep bowl and beat two eggs into it.

Mix well and add 3 tbsp. spoons of sugar. Do not stir.

Now is the time to introduce the baking soda. There is no need to turn it off. Sour milk is in itself already an acidic environment, in which the soda itself will quench and undergo the necessary reaction, due to which the pancakes will become fluffy. Pour 50 degrees water into a deeper bowl. Immerse a bowl of milk and soda in it. And leave for 10-15 minutes so that the soda reacts.

When 15 minutes have passed, you will see how the reaction has taken place in the milk, and it is covered with bubbles on top. Now very carefully, slowly add the flour one spoon at a time. The flour must be sifted initially to make the pancakes more fluffy. Stir with a fork or whisk, but never with a mixer. Otherwise, the dough will settle and the pancakes will not be fluffy and airy.

The dough should ultimately have the consistency of thick sour cream.

Heat the sunflower oil in a frying pan and use a tablespoon to scoop out the dough and place it in the frying pan. Do not re-mix under any circumstances. Just pinch it off with a spoon.

Serve with fruit and sprinkle with condensed milk. You can also use honey, sour cream, and butter as doping agents. Bon appetit.

Step-by-step recipes for making fluffy pancakes with sour milk

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

3 gr.

Carbohydrates

176 kcal.

Option 1. Classic recipe for fluffy pancakes with sour milk and yeast

Sour milk can be used to make fluffy and delicious pancakes, especially if the dough is kneaded with yeast. To ensure successful baking, use yeast only from a trusted manufacturer. You can use both dry active and raw.

Ingredients:

• half stack wheat flour;
• sour milk - glass;
• egg;
• 5 g active yeast;
• 30 g white sugar;
• kitchen salt - a pinch.

Step-by-step recipe for sour milk pancakes with yeast

Break an egg into a deep bowl, add a pinch of salt and granulated sugar. Shake everything with a whisk or mixer at minimum speed.

Pour sour milk into a separate cup. Add sifted flour and instant yeast to it. Mix until you get a homogeneous mass without lumps. Add the egg mixture and whisk again. Leave in a warm place for at least half an hour. Bubbles should appear on the surface.

Place a frying pan with vegetable oil on low heat. When it is well heated, spread the dough in the form of small cakes and fry until golden brown. Then flip over with a spatula and brown on the other side.

The milk must be at room temperature or slightly warmed for the yeast to start working. You can first dilute them in a small amount of heated water, leave them for ten minutes and only then combine them with sour milk.

Option 2. Quick recipe for fluffy pancakes with sour milk

Yeast dough needs some time to rise. When you need to quickly prepare pancakes, use baking powder and soda instead of yeast. Simply add this ingredient to the dough and you can start frying.

Ingredients

• one and a half glasses of wheat flour;
• 1/3 stick of butter;
• two large eggs;
• 30 ml boiling water;
• half a liter of sour milk;
• a pinch of trusted salt;
• 70 g white sugar;
• 5 g soda.

How to quickly cook pancakes with sour milk

Beat two eggs into a cup, add a pinch of salt and white sugar. Beat the eggs with a whisk or mixer at minimum speed until the crystals dissolve. Without stopping shaking, pour in the sour milk.

Boil water in a kettle. Pour baking soda into a glass and quench it with boiling water. Stir. Pour the baking soda solution into the milk mixture. Sift the flour directly into a cup of sour milk and whisk with a whisk so that there are no lumps left. Place the cup of dough in a large bowl of hot water and leave for a quarter of an hour.

Heat a frying pan and grease it with a piece of butter. Spread the dough with a tablespoon and bake until golden brown. Turn the pancakes over and bake on the other side. Grease the pan before each portion of dough.

You can replace soda with baking powder. Quench soda with boiling water, vinegar or lemon juice. Vanilla or lemon zest is added to the dough for flavor. Pancakes are especially delicious if you cook them with pieces of fresh fruit or dried fruit.

Option 3. Pancakes with sour milk with apples and carrots

Thanks to apples and carrots, the taste of the pancakes will acquire some piquancy. Vegetables and fruits contain essential vitamins and microelements, so such baked goods are also healthy.

Ingredients:

• 5g instant yeast;
• one and a half stack. premium flour;
• vegetable oil;
• 250 ml sour milk;
• large carrot;
• large egg;
• 100 g white sugar;
• a pinch of salt;
• four apples;
• ground cinnamon;
• vanilla sugar - a bag.

How to cook

Warm the sour milk slightly. Pour into a cup, add salt, yeast and sugar. Stir. Add premium flour in small portions, after sifting it, and knead the dough without lumps.

Beat the egg separately. Combine the beaten egg with the sour milk mixture, cover with a clean towel and leave in a warm place for forty minutes.

Wash the carrots and apples. Clean. Remove the core from the apples. Grind the carrots on a grater into small sections. Grate the apple coarsely.

Add chopped fruit and vegetables to the risen dough. Stir in cinnamon and vanilla sugar.

Bake the pancakes in a hot frying pan on both sides until golden brown, over moderate heat. Place the finished pancakes on a napkin to remove excess fat.

Fry the pancakes over medium heat until they are well cooked. Serve pancakes with jam, sour cream or cream. You can sprinkle chocolate or coconut shavings on top.

Option 4. Pancakes with sour milk with dried apricots and raisins

Pancakes made with sour milk turn out tender and fluffy. Fans of dried fruits can add dried apricots and raisins to the dough. The baked goods will be tasty and healthy. It is recommended to steam dried fruits by pouring boiling water over them before adding them to the dough. This will make them juicy and soft.

Ingredients:

• 200 ml sour milk;
• 30 ml refined oil;
• 60 g white sugar;
• 100 g light raisins;
• 3 g soda;
• 200 g dried apricots;
• 3 ml table vinegar;
• 100 g premium flour.

Step by step recipe

Combine sour milk with granulated sugar. We extinguish the soda with vinegar in a spoon and add it to the fermented milk product.

Pour in the flour in small parts, sifting it twice beforehand, stir until you get a homogeneous dough without lumps. Set aside for 20 minutes.

Wash dried apricots and raisins. Place the dried fruits in a deep plate and pour boiling water over them. Leave for ten minutes. Then drain the water. Place dried fruits on a paper towel and dry. Cut dried apricots into thin strips. Place raisins and dried apricots into the dough and mix.

Heat a spoonful of vegetable oil in a frying pan. Spoon out the dough and fry over moderate heat for about three minutes. Then turn the pancakes over, cover with a lid and continue to fry for the same amount of time.

Be sure to pour boiling water over the dried apricots so that they become soft. Steamed dried fruit can be cut into thin strips or small pieces. If the raisins have stems, be sure to remove them.

Option 5. Pancakes with sour milk with bananas and lemon

The combination of lemon and banana allows you to get an unusual, amazing taste of a dish familiar from childhood. Lemon will add freshness, so the pancakes will not turn out too sweet. Yeast will make the baked goods fluffy and soft.

Ingredients:

• stack wheat flour;
• vegetable oil;
• half stack sour milk;
• instant yeast - 5 g;
• half stack banana yogurt;
• two large eggs;
• one banana;
• 30 g drained butter;
• lemon.

How to cook

Warm the sour milk slightly. Beat the eggs into a bowl with the fermented milk product, add banana yogurt and soft butter. Shake everything until smooth with a mixer at minimum speed or with a whisk.

Add instant yeast and powdered sugar to the resulting mixture. Wash the lemon and remove the zest from it using the finest grater. Add it to the rest of the ingredients. Stir.

Add flour into the liquid mixture in small parts, after sifting it, stir until you get a dough with the consistency of thick sour cream. Make sure there are no lumps left. Leave the dough warm until bubbles appear on the surface.

Peel the banana. Cut the fruit into thin slices. Place a frying pan with vegetable oil over medium heat. When a slight smoke appears, spoon the dough into it. Place banana slices on top and cover the fruit with dough. Once the pancakes are browned, carefully turn them over and continue baking until done.

Instead of bananas, you can use slices of other fruits. You can replace sour milk with kefir or yogurt. When using raw yeast, you need to double the amount.

A thrifty housewife will never have the thought of pouring sour milk down the sink. Why throw away a good product if it can still be used? For example, fry delicious pancakes for breakfast? In sour milk they always come out fluffy, with a thin crispy rim around the edge, rosy and tender.

Frying pancakes from sour milk is profitable and convenient. You don’t have to quench the soda with vinegar, because the acidic product will give the desired “bubbling” reaction. Using just one basic recipe, you can make sweet and savory pancakes. You can add a variety of vegetables, fruits and berries to the dough - the familiar taste of pancakes will turn out different, but also very pleasant.

Subtleties of making fluffy pancakes

The two most important rules:

1. Do not use milk until it has completely soured. Ideally, you need to wait until the bacteria separate the whole milk into curd and whey.
2. Be sure to add soda to the dough if the sour has been standing for so long that it has already begun to taste bitter.

Although, in general, soda or baking powder is not always added to the dough for pancakes made with sour milk. This ingredient can be replaced with baker's yeast or completely abandoned.

The consistency of the dough should resemble thick homemade sour cream, in which a spoon stands. This is the only way the pancakes will turn out tall, fluffy and will not fall off after being removed from the pan. Recipes indicate a certain amount of flour in relation to other components of the composition. However, the final version is always adjusted by eye, adding flour or milk depending on how thick the dough is.

It is more convenient and faster to knead with a hand mixer or blender. But it is recommended to use the technique only at the beginning, before mixing liquid and dry ingredients. It is advisable not to beat the flour into the pancake dough, but to gently mix it with a fork or whisk.

If the recipe says to beat the eggs (separately the whites), they will need to be refrigerated. After lying in the refrigerator for a few minutes, the whites and yolks whip much faster and better.

To make fluffy, delicious pancakes, the dough must rest and rise before putting it in the pan or in the oven. Cover the container with it with a clean kitchen towel and leave it warm for 20–30 minutes. You can speed up the process by placing a bowl of dough in a pan half filled with hot water.

And one last thing. Once the flour has completely dispersed and the dough is covered with bubbles, there is no need to stir it. You just need to scoop up the thick, bubbling mass with a tablespoon and carefully place it on a hot frying pan sprinkled with oil.

“Grandma’s” recipe for pancakes made from sour milk

The set of products in this version is standard, without any additional components. The amount of sugar can be changed to decrease or increase, depending on whether you want to make sweet pancakes from sour milk or unleavened ones. It is advisable not to change the proportions of other products.

Ingredients:

Flour Sour milk Sugar

Preparation:

1. Break eggs into a deep bowl, add sugar, add salt. Beat with a hand mixer or whisk.
2. Heat slightly sour milk and combine with the egg mixture. Stir.
3. Sift the flour through a sieve to enrich it with oxygen. Thanks to this process, any dough turns out tastier and more airy. Pour flour into the milk-egg mixture little by little, stirring in a circle with a fork or whisk.
4. At the end of the kneading, add soda. Stir.
5. Leave the dough to “ripen” for 15–20 minutes in a warm place.
6. Heat the frying pan. Sprinkle the bottom with sunflower oil.
7. Carefully pour the dough with a tablespoon so that there is free space between adjacent pancakes. During the frying process, the dough will begin to increase in volume, so you need to take care in advance so that the pancakes do not stick together.
8. You need to fry the pancakes in a sour pan for 1-2 minutes on each side. There is no need to cover the pan with a lid.
9. To remove excess fat, place the finished pancakes on a paper towel.

Pancakes with sour milk - video

Serve with any “sauce”: sour cream, honey, berry jam, etc.

Pancakes with sour milk without eggs

Every housewife, at least once in her life, has found herself in such circumstances when one or another ingredient is missing to prepare the intended dish. There is nothing unusual or scary about this, since you can always find a way out of an uncomfortable situation. For example, you can make pancakes with sour milk without eggs at all.

Recipe 1. Choux pastry pancakes.

Ingredients:

• Sour milk - 200 ml.
• Low-fat sour cream - 200 ml.

Preparation:

1. The flour is sifted, mixed with salt and sugar.
2. Place the sour cream in a bowl and add dry ingredients in small portions. Knead.
3. The milk is brought to a boiling point, but not boiled.
4. Quickly pour it into the sour cream dough, stirring the mixture vigorously all the time.
5. Baking powder is introduced. Mix thoroughly.
6. Leave the finished pancake dough to rest and rise.
7. Fry in butter or vegetable oil as usual.

Please note that custard pancakes are prepared without soda. The dough rises well during baking even without this component.

Recipe 2. Airy pancakes without eggs.

Ingredients:

• Sour milk - 400 ml.
• Flour - 200 g.
• Sugar - 2 tsp.
• Vegetable oil - 2 tsp.
• Soda - 2 tsp.
• Salt.

Preparation:

1. The milk is heated slightly.
2. All components of the composition, with the exception of vegetable oil, are mixed in one container and whisked thoroughly.
3. At the end of the kneading, add oil. Mix well.

According to this recipe, pancakes with spoiled milk are cooked over low heat under a lid. On each side of the pancake you need to fry for 2-3 minutes.

Recipe 3. Yeast pancakes.

Ingredients:

• Sour milk - 2.5 tbsp.
• Flour - 4 tbsp.
• Sugar - 4 tbsp. l.

Dry yeast Powdered sugar

Preparation:

1. Milk is heated to 28–32 degrees.
2. The flour is sifted.
3. All liquid and dry ingredients along with yeast are mixed in a deep bowl until the consistency of slightly runny sour cream.
4. Cover the dough with a towel and leave in a warm place for 60 minutes.
5. Without stirring (!), scoop it up with a spoon and place it in portions in the oil on a hot frying pan.
6. The finished pancakes made from yeast dough are sprinkled evenly with powdered sugar.

The recipes proposed above will be useful not only when there are no eggs in the house, but also for preparing a dietary dish for people for whom this product is an allergen.

Dessert pancakes with a twist

If you want to change the classic recipe and make pancakes with sour milk with an unusual taste, you can try adding pieces of fruit, berries, cottage cheese, cheese, grated vegetables, herbs, and spices to the dough. Let's look at some of the most popular options for dessert pancakes with a twist.

Recipe 1. Curd pancakes with coconut flakes.

Ingredients:

• Sour milk - 300 ml.
• Low-fat homemade cottage cheese - 400 g.
• Egg - 2 pcs.

Cottage cheese Coconut flakes

Preparation:

1. The eggs are cooled and the whites are separated from the yolks.
2. The yolks are ground with cottage cheese and sugar, and lukewarm sour milk is added. Stir.
3. The flour is sifted, mixed with soda and coconut flakes.
4. Beat the egg whites with a hand mixer until stiff.
5. All ingredients are combined together. Proteins are introduced last and carefully, from bottom to top, mix the curd dough with a spoon.
6. Fry in sunflower oil in a hot frying pan.

When serving, pancakes with cottage cheese are topped with sour cream, honey or everyone’s favorite condensed milk.

Recipe 2. Apple pancakes with sour sauce.

Ingredients:

• Sour milk - 0.5 l.
• Flour - 2.5 tbsp.
• Sugar - 50 g.
• Large apple - 2 pcs.
• Soda - 1 tsp.
• Salt.

Preparation:

1. The dough for pancakes with apples is made as usual. Leave to rise for 15 minutes.
2. Meanwhile, the fruits are washed, peeled, cut into small cubes, slices or grated on a coarse grater.
3. Pour the apple mixture into a bowl with dough and mix well so that the pieces of fruit are evenly distributed throughout the entire volume.

Fry apple pancakes in hot vegetable oil as usual. The same recipe can be used to make banana pancakes. The only difference is that the banana pulp is not cut, but mashed into a pulp with a fork.

Recipe 3. Sweet pancakes with raisins.

Ingredients:

• Sour milk - 300 ml.
• Egg - 4 pcs.
• Flour - 4 tbsp.
• Sugar - 150 g.
• Baking powder - 1 tsp.
• Light raisins - 100 g.
• A little salt.

Preparation:

1. Mix the eggs with sugar and beat with a whisk until the mass increases by half.
2. Add warm sour milk. Once again, whisk everything thoroughly to form a foam cap on the surface.
3. The flour is sifted, mixed with baking powder and salt. You can add a little vanillin for flavor.
4. The raisins are sorted, washed, and poured with boiling water.
5. The cooled water is drained, the raisins are thrown into a sieve, then dried on a paper towel.
6. Pour raisins into flour and stir.
7. Combine all components of the dough for sour milk pancakes, mix for 2-4 minutes.
8. Fry on low heat for 2 minutes on each side.

Serve with fruit salad, sour cream sauce, and jam.

Recipe 4. Orange pancakes.

Ingredients:

• Sour milk - 2 tbsp.
• Egg - 1 pc.
• Flour - 1.5 tbsp.

Preparation:

1. Sift the flour, add salt, sugar and mix.
2. The eggs are cooled and beaten in a separate container.
3. Wash the orange, wipe dry, remove the zest (the yellow upper part of the peel) with a fine-mesh grater.
4. Combine all components and knead into a thick dough.
5. At the end of the kneading, add baking powder. Mix again and leave the dough to rest for 20 minutes.
6. Brown the fluffy pancakes over medium heat on both sides.

When served, the orange pancakes are topped with a sauce made from honey and freshly squeezed orange juice.

Snack pancakes with vegetables and unusual filling

Most of us are accustomed to eating sweet pancakes for breakfast, dipping them in sour cream or honey. But it turns out that there are also unsweetened pancakes that can be served either as a snack or even as a main course. Moreover, preparing these is no more difficult than baking traditional dessert ones.

Recipe 1. Diet pancakes with zucchini.

Ingredients:

• Sour milk - 100 ml.
• Egg - 1 pc.

Zucchini Orange zest

Preparation:

1. The zucchini is washed, peeled, grated coarsely or crushed into a paste in a blender.
2. Add zest and sugar to the vegetable mass, break the egg. Mix well with a blender or whisk.
3. Pour in lukewarm sour milk, add soda, previously quenched with lemon juice (a few drops). Stir.
4. The flour is sifted and added in small portions to the dough. Stir the mixture to the desired consistency.
5. Leave the finished dough to rest in a warm place for 25–30 minutes.
6. Pancakes with zucchini are fried in a small amount of hot vegetable oil on both sides for 3 minutes. The heat must first be made high and then reduced to moderately medium.

Zucchini absorbs oil well, so you need to add it to the pan before adding each new batch of pancakes.

Recipe 2. Pancakes with Jerusalem artichoke.

Ingredients:

• Sour milk - 250 ml.
• Egg - 1 pc.
• Flour - 1 tbsp.
• Jerusalem artichoke - 300 g.
• Salt and soda - ¼ tsp each.

Preparation:

1. Jerusalem artichokes are washed, cleaned, and grated on a coarse grater.
2. The dough for pancakes is made similarly to the previous recipe.
3. Bake over medium heat under a lid.

Vegetable pancakes with Jerusalem artichoke can be served with both salty and sweet sauces.

Recipe 3. Onion pancakes with seasoning.

Ingredients:

• Sour milk - 1 tbsp.
• Egg - 1 pc.
• Flour - 1.5 tbsp.
• Soda - 0.5 tsp.

Preparation:

1. The dough is prepared in the usual way and left warm under a towel for half an hour.
2. Meanwhile, peel the onion and cut it into slices or cubes as small as possible.
3. Heat sunflower oil (1 tbsp) in a cast iron frying pan.
4. Fry the onion until golden brown (5-6 minutes). Remove from the stove.
5. Place the dough in a hot frying pan with a tablespoon of oil.
6. A sautéed onion is carefully placed in the center of each “circle”.
7. Fry pancakes with onion on each side for 3 minutes over low heat. It turns out to be a very aromatic, appetizing, satisfying dish.

If you wish, you can use the same principle to make pancakes with minced meat. Prepare minced meat from any type of meat, place a heaping teaspoon on each pancake, fry under the lid on each side for 3 minutes.

Recipe 4. Snack pancakes.

Ingredients for the dough:

The filling can be made from champignons (100 g), crab sticks (240 g), smoked sausage (100 g), hard or soft homemade cheese (200 g).

Smoked sausage Champignons Crab sticks

Preparation:

1. The principle of kneading the dough is exactly the same as when preparing regular pancakes.
2. The product chosen as a filling is grated on a coarse grater and added to the dough at the end of the kneading.
3. Fry the snack pancakes over low heat under a closed lid.

When serving, sprinkle with chopped herbs.

Rye flour pancakes

Those who adhere to the rules of dietary nutrition or simply want to diversify their diet by adding unusual healthy dishes to it can try making pancakes with sour milk from rye flour.

Ingredients:

Preparation:

1. Rye flour dough is kneaded as for regular wheat pancakes.
2. Leave to rest and rise in a bowl covered with a towel for 30 minutes.
3. Fry in a hot non-stick frying pan without oil for 2 minutes on both sides.
4. Place rye pancakes on a baking sheet.
5. Place in an oven preheated to 150 degrees.
6. Bake for 15–20 minutes.

The taste of such a dish turns out to be quite original, completely different from the one we are used to, but quite pleasant. It is best to serve rye pancakes with sour cream sauce and herbs.

There are many more recipes for pancakes with sour milk. The most interesting thing is that you can select almost any product for filling and adding to the dough. What’s so good about fluffy pancakes is that it’s almost impossible to spoil them with anything! Experiment and share new recipes with your friends!