Fritters on a fermented baked milk - tender, absolutely unrefining with a unique smack of baked milk are familiar to everyone. If they are prepared correctly, the delicacy will surprise with its splendor. In our selection - the tricks of making the right pancakes, and the nuances - the composition of additional ingredients.
Material Content:
Lush and delicious pancakes on a fermented baked milk
Lush pancakes on ryazhenka can be cooked on weekends, when households are ready and waiting for a delicious family dinner. For cooking, fresh fermented baked milk, varenets will do. They are easy to use even if sour-milk drinks for some reason "walked". In addition to fermented baked milk, we need a little flour, a couple of eggs and vegetable oil.
The exact set of ingredients:
- 2 chicken eggs;
- package of fermented baked milk - 0, 5 l;
- flour - 2 glasses (proportions are always taken by eye);
- sugar to taste (about 3 tablespoons);
- soda or baking powder;
- a pinch of salt (otherwise the dish will come out freshly);
- cooking oil for frying.
The main secret of the right pancakes is the temperature of the ingredients. In no case should they be cold, otherwise the delicacy will not rise and come out “scummy”. It is better if the components are at room temperature or a little warm. This applies to both ryazhenka itself and eggs - cold beaten with difficulty, do not form a foam.
We start cooking. Beat eggs with sugar, and gradually add fermented baked milk. We add flour, baking powder or soda to it. There is no need to extinguish soda: lactic acid is present in fermented baked milk that can neutralize soda. It is important to monitor the consistency of the dough: it should be thick (with very thick sour cream), smooth and as if poured under a spoon. Give a little insist: 15-20 minutes, and then proceed to frying.
Some housewives do it easier - they pour eggs directly into the fermented baked milk; this can be done if you are in a hurry, but still it is better to first combine the eggs and sugar.
We heat the oil, but not so much that the dessert does not burn, but bake evenly. Pour the dough with a ladle or spoon, giving the form of cakes, and wait until they get a golden color. If everything is cooked correctly, then a small miracle happens in the pan - the pancakes rise, become lush. Turn over as they fry to the other side, bring to readiness, remove, spreading on a large dish.
Pancakes on fermented baked milk are very tender, and what delicious! We grease finished products with butter, pour over with condensed milk, whipped cream, any jam or jam. But, frankly, they are good without any dressing - the dough is literally lurking in the mouth and additions, except for a cup of fragrant tea, are not required.
How to do without eggs?
It’s easy to cook pancakes on ryazhenka without eggs - this is true when chicken eggs run out in the house. In this case, the dough should be thick, spread it out with a spoon moistened with cold water (so it does not stick), in a very hot pan.
We will need:
- package of fermented baked milk 4% - 0.5 l;
- flour - 3 cups (proportions are always taken by eye);
- sugar to taste (about 3 tablespoons);
- soda;
- a pinch of salt (otherwise the dish will come out freshly);
- vegetable oil.
For such pancakes, fermented baked milk of 4% fat is better; the dough should turn out to be so thick that it is, as it were, nibbled off: such pancakes turn out lush even without eggs and do not “fall off”.
Fritters on a fermented baked milk without eggs are a little more dense, but no less tasty. We serve them with fresh sour cream, red caviar or currant jam, which perfectly shades the taste of a sweet treat.
Pancakes with apples
The pancakes on a fermented baked milk with apples are pleasant to children. They acquire a light fruity flavor. For cooking, we need: a glass of ryazhenka, an apple, a couple of eggs, flour, sugar and soda. We take the amount of flour by eye, but do not overdo it with apples, otherwise the dough will turn out too liquid and the treat will not be baked.
Cooking like this:
- Pour the eggs into the fermented baked milk and beat the mixture.
- Gradually sift the flour into the dough.
- Add sugar, salt, baking powder.
- Three small sweet and sour apple.
- Add soda.
- Knead the dough thoroughly.
- The consistency will turn out a little thicker than sour cream.
- In a hot pan with a spoon, lay out the apple mixture in portions.
- Fry until golden brown on both sides.
Such pancakes are amazingly combined with floral honey and maple syrup, but, as practice shows, children sweep them away almost immediately, as soon as they have time to cool.
Tasty recipe:lush yeast pancakes
With bananas
By analogy with apple pancakes, it is easy to make banana. Here, a banana is added to the dough, which is ground into gruel. A dish is a great way to utilize ripe bananas: they are fragrant, soft and will give the dough the right consistency.
Prepare:
- a glass of fermented baked milk 4%;
- some flour;
- ripe banana - 2 pcs.;
- egg;
- bag of baking powder.
The difficulty in making banana fritters is to guess the ratio of dough, fermented baked milk, fruit. If there are few bananas, there will be no aroma. A lot of fruit in the dough will not let the pancakes rise, too much fermented baked milk will make the dough liquid. The ideal proportion is 1: 1.
In a word, keep an eye on the consistency yourself, adding a little more flour or fruit. Banana pancakes are tender, juicy. They are very tasty when cold and with the addition of a ball of whipped cream or ice cream.
No flour
It is not necessary to cook a treat with the usual wheat flour - supporters of HLS can easily replace it with bran, try whole grain flour, buckwheat, oatmeal, and white bread. The taste of any flour will change, but the pancakes will still come out wonderful!
For whole grain pancakes you will need:
- a glass of ryazhenka 4% - 0.5 l;
- 2 cups of buckwheat or oatmeal;
- egg - 1 pc.;
- soda or baking powder;
- cooking oil for frying.
In no case should you knead the dough with a mixer: it is important to do everything manually, otherwise the pancakes will fall off.
Of course, to prepare the right delicacy, you will have to experiment with the proportions: all types of flour have different stickiness, and the pancakes will be fried at different speeds. Nevertheless, the finished dish will turn out not only tasty, but also healthy, but also safe for the waist, if you follow the measure.
In a slow cooker
Sometimes there is not enough time, and a useful modern assistant - a multicooker - comes to the rescue. We take the classic recipe as a basis and prepare round pancakes in a miracle bowl - pots.
Knead the dough from:
- one glass of ryazhenka;
- two chicken eggs;
- cups of flour;
- salt, sugar to taste;
- bag of baking powder.
The dough should be infused, but it is forbidden to mix it! Otherwise, bubbles leave it, and the pancakes lose their lightness and airiness.
The beauty of cooking in a slow cooker is that the dough does not spatter on the sides. We take out the finished treat with a special spatula or silicone spoon, so as not to damage the coating. We eat pancakes with sour cream, honey or plum jam.
Cooking a gourmet yeast treat
It’s a little harder to make yeast pancakes on a fermented baked milk, but the result is worth it.
Prepare:
- two glasses of ryazhenka;
- one chicken egg;
- a glass of flour;
- a teaspoon of yeast;
- salt, sugar to taste;
- bag of baking powder.
To prepare a teaspoon of yeast, pour two glasses of fermented baked milk, add sugar, and after half an hour the fermentation process should begin. Now that the dough is “boiling”, add one chicken egg, a glass (or a little more) of flour, pour a little vegetable oil for smoothness. It remains to bake pancakes over medium heat until golden brown.
The pancakes are tasty and low-calorie. For 100 g of finished products get 170 kcal. So everyone can afford a couple of things with low-fat sour cream.
Hash browns - a budget delicacy, very easy to prepare, if you fill your hand. Over time, you can add raisins, dried fruits, pieces of chocolate, cheese, in a word, to give free rein to the dough.
