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Pancakes with sour milk

1581

Kitchen Russian

Calorie content 201.7 kcal

Portions 20 port.

Cooking time 60 minutes

Proteins * 7.3 gr.

Fats * 6.4 gr.

Carbohydrates* 42.9 g

Content

With sour milk, pancakes are very beautiful, spongy, fluffy, springy and, of course, delicious! Soda for such a test can be extinguished if there is enough acid in the milk. The amount of flour depends on your desire: the more you add, the thicker the pancakes will be, but you should not make the dough too thick, like for pancakes.

Ingredients

Sour milk 1 l. Wheat flour 2.5 - 3 tbsp. Egg 1 PC. Granulated sugar 1 tbsp Salt 0.5 tsp Baking soda (extinguished) 1 tsp Vegetable oil 3 tbsp Vegetable oil for lubrication

Cooking process

To make the pancakes more fluffy, it is recommended to get eggs and sour milk out of the refrigerator ahead of time so that these ingredients warm up to room temperature. Break the milk into a bowl, add salt, sugar, sour milk and soda. Be sure to extinguish the baking soda with vinegar if the milk is not very sour. Stir the mixture with a whisk.

Add a little flour and mix everything well.

Then add flour in parts so that it is easy to wield a whisk, because there should be no lumps in the dough mass. As a result, you should have a moderately dense, homogeneous dough. Let it steep so that the flour swells well and the mass becomes homogeneous.

After half an hour, add vegetable oil to the dough, stir it well again and start baking thick pancakes in a well-heated skillet. Bake the pancakes on each side until tender, the heat is medium so that the pancakes inside have time to bake.

Place ready-made pancakes in a pile, brushing each with a lump of butter so that the pancakes do not stick together and acquire a pleasant creamy taste. Eat them hot with sour cream and jam.

Bon Appetit!