Today there are many interesting recipes that allow you to give a second life to sour dairy products. They make delicious hearty goodies that are quite appropriate even on the festive table. Pancakes with sour milk do not go well with sweet fillings, but they are tasty on their own or with salt additives.

Pancakes with sour milk - a classic recipe

It is important to take glass or enameled dishes to knead the dough. It is convenient to use a deep bowl or even a saucepan. From the products taken: 800 ml of acidified dairy product, 6-7 tbsp. any refined oil, 4-5 tablespoons granulated sugar, half a teaspoon of soda, 3 raw eggs, 2.5 tbsp. wheat flour, salt to taste.

  1. Raw eggs are broken into prepared dishes, the mass is salted, sweetened and beat well.
  2. Half of the slightly warm milk is sent to the mixture, then literally a few tablespoons are added to the sifted flour.
  3. Next, the remaining milk is added and you can work with the dough mixer. This will save him from lumps.
  4. At the end of the path, oil is poured into the mass and soda is poured.
  5. Thin pancakes are baked from the liquid test.

If you leave the mass to "rest" for 20-25 minutes, then the treat will be much easier to turn over in a pan.

With vanillin

Vanilla will easily remove the slight acidity of the dish that milk gives her. Of course, in such pancakes you should not wrap meat, caviar or other similar fillings. It is better to serve them with sour cream. The composition includes: 1 tbsp. sour cow's milk, 1 tsp vanillin, 2 small eggs, 4-5 large tablespoons of sugar, 130 g of wheat flour, 1 tbsp. any refined oil.

  1. Raw eggs are carefully ground with granulated sugar so that the grains of the latter are completely dissolved.
  2. Milk is poured into the products at room temperature.
  3. The mixture is slightly whipped and vanillin is added to it.
  4. Then you can begin to gradually pour flour, continuing the process of whipping. To do this is relevant both with a conventional whisk and with a mixer at the minimum speed of the device.
  5. After infusion of oil, you need to evaluate the consistency of the dough. It should look like condensed milk. If the mass is thicker, this is corrected with boiled water or an additional portion of milk.
  6. Pancakes are fried in a skillet, rubbed onion with a fork on a fork.

It is enough to keep the workpiece on fire for 20 seconds on each side.

Egg-free recipe

Even if the hostess forgot to buy eggs, this will not stop her from frying a mountain of delicious pancakes. There are great recipes without this ingredients. On one of them is used: 190 g of premium flour, 3 tsp. sugar, 470 ml of sour milk, 3 tbsp. ghee, an incomplete small spoonful of salt.

  1. Sour milk product is salted and sweetened. After this, sifted wheat flour is poured out a couple of times.
  2. The dough is whipped with a special blender nozzle or mixer and mixed with ghee.
  3. The mass should be infused for a couple of hours at room temperature.
  4. At the end of the recommended time, it is re-whipped and used to fry pancakes.

Preparing a treat in butter.

Sour milk custard

To cook custard pancakes, you always need to use cool boiling water. In this recipe, it combines with sour milk. Enough for 1 tbsp. such liquid ingredients. In addition to them, it is used: 3 raw eggs, 3 tbsp. granulated sugar, 180 g of white sifted flour, a small spoon of salt and the same amount of baking soda.

  1. Eggs are salted, sweetened and beaten with a whisk until a homogeneous structure.
  2. Milk needs to be taken out in advance of their refrigerator so that it becomes room temperature.
  3. Together with flour and soda, yogurt is added to the egg mass. After mixing, a sufficiently thick mass will be obtained.
  4. Next, boiling water is poured into the dough.
  5. After 15-25 minutes, you can start frying pancakes.

If desired, a couple of tablespoons of refined oil is added to the dough so as not to waste it on greasing the pan.

Openwork delicacy with egg whites

Treats according to this recipe will be airy and light. Especially if you take, for example, whipped cream. In addition to sour milk (2 tbsp.), You will need to prepare: 2 chicken eggs, 1 tbsp. wheat flour, 40 ml of non-aromatic oil, 2 tbsp. sugar, a small spoonful of baking soda and salt.

Read also: serum pancakes

  1. Eggs are divided into components. The yolks are thoroughly whipped with sugar and salt, and then combined with milk. Together, the ingredients are intensively mixed with a whisk.
  2. Flour with soda is poured in small portions into the base for the dough.
  3. Proteins with a small amount of salt are whipped until a rich foam appears. Only after that they carefully intervene in the dough with a wooden spatula. It remains to add oil to the other components.
  4. The air mass is gradually poured onto a heated frying pan and delicious pancakes are prepared from it.

A treat is served with any jam, jam or jam.

Thin pancakes with sour milk

Despite the fact that the treat is as thin as possible, it does not break even when wrapping the filling. It is prepared from: 2 tbsp. acidified dairy product, a pair of a pinch of salt, 7 g of vanilla sugar, 2 chicken eggs, 1.5 tbsp. premium flour, 2 tbsp. non-aromatic oil, 0.3 tbsp. ordinary granulated sugar.

  1. To granulate sugar completely dissolved in the egg mass, both ingredients are mixed with a mixer.
  2. Sour milk is poured into the resulting mixture, vanilla and regular sugar are poured.
  3. Next, flour and salt intervene in portions.
  4. Only when the batch is smooth can you dilute it with oil. You get a dough that is similar in thickness to homemade sour cream.
  5. The first pancake is fried with butter, the rest in a dry, calcined pan.

It remains only to soak thin pancakes with condensed milk on sour milk and fold them into triangles.

Delicious thick pancakes

Thick pancakes are usually served as a separate dish with melted butter or any sauces. But for wrapping the fillings, they are not suitable. From the products taken: 2 tbsp. sour milk, half a pack of fatty butter, a pinch of fine salt, 5 raw eggs, 320 g of wheat flour, 2.5 tbsp. Sahara.

  1. Egg yolks are thoroughly beaten with sugar and salt. You need to work with a mixer for at least 4-5 minutes.
  2. Butter is melted in the microwave and cools slightly. It should be warm, but not fiery.
  3. Both liquid masses are combined.
  4. First, a third of the total declared amount of flour is poured into the future dough. In the process, the products are whipped.
  5. The first glass of acidic product is sent to the mass, and after thorough mixing - the second.
  6. Now the remaining flour is poured.
  7. Squirrels whip into a thick, strong foam. When added to the dough, they must be carefully intervened with a wide spatula so that the mass does not fall.
  8. Immediately after this, you can fry pancakes.

When stacking the finished treat in a pile, each part of it should be generously lubricated with melted butter or sweetened sour cream. So the delicacy will keep juiciness even the next day.

Cooking with Yeast

Sour yeast pancakes are quite lush. In the recipe, you can replace sour milk (650 ml) with a similar amount of low-fat kefir. Also taken: 3 chicken eggs, 470 g flour, 0.5 tsp. coarse salt, 1.5 tsp fast yeast (you can take those specially designed for baking), 3 tsp granulated sugar, 70 ml of non-aromatic oil. How to cook pancakes in sour milk with yeast, read on.

  1. Sour milk is slightly warmed. About half a glass of it is mixed with a pinch of granulated sugar, a couple of tablespoons of flour and all the yeast. The resulting mass will be suitable for at least 20-25 minutes in heat.
  2. When the dough increases in size at least 1.5 times, you can continue to work with it.
  3. In a separate bowl, the remaining milk, butter, eggs, salt and the remaining sugar are mixed. The mass is slightly whipped with a whisk.
  4. After combining the mixture with the dough, you can begin to knead the dough by adding small portions of flour to it. It should be thick and viscous.
  5. The mass will be infused for about 1.5 hours. After about an hour, it mixes and is again removed to heat. It is very important to cover the dough with a towel or film.
  6. If the mass is too thick, it is diluted with warm water or milk.
  7. Pancakes are fried over medium heat.

Pork fat can be used to grease the pan. It will not give any unpleasant aftertaste to the treat.

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