Sour milk pancakes with baking powder

Sift flour into a bowl, add baking powder, vanillin, salt and granulated sugar to it. Stir dry ingredients. Sour milk should be slightly warmed up on the stove or in the microwave to become slightly warm. Pour milk into the dry mixture with a stream, while stirring the resulting mass with a whisk.

Knead a homogeneous dough. It should turn out smooth, of medium density. If you put the mass into a spoon, then it should drain gently, but not pour out quickly or fall in a piece. Let the finished dough stand at room temperature for thirty minutes.

Pour odorless vegetable oil into a frying pan. Its amount should be such as to cover the bottom with a layer of two to three millimeters. During frying, more oil can be added between pancakes. Preheat a frying pan with oil on the stove until hot. We collect the dough with a tablespoon and put it in the pan in the form of rounded pancakes. We keep a small distance between the products, as they will increase in size when frying. Maintain the temperature of the slab medium-low. We close the pan with a lid and fry the pancakes for one and a half to two minutes. The crust should turn brown at the bottom, and on the surface the dough should grab and stop being wet.

Then we turn the pancakes over to the other side, close the lid again and continue to fry until they are browned from below.

Remove the finished crumpets from the pan with a spatula and dry them on a paper towel so that it absorbs excess oil. Fry the rest of the dough in the same way.

Serve hot or warm pancakes with sour cream, jam, honey. As long as the products are fresh and warm, they are soft. After cooling and reheating, they will no longer be so tender.