Pancakes with fermented baked milk: 5 step-by-step recipes for making them

Housewives occasionally use fermented baked milk as a base for pancakes. And they lose a lot. After all, the snack turns out to be the most tender and has a creamy taste. Therefore, try to create dough from such a product.

Thanks to step-by-step recipes, you can fry thick or thin pancakes with holes. It all depends on your taste preferences and wishes.

They are served as a separate snack with sour cream or sweet ingredients. If desired, you can stuff it with salted insides for the festive table.

If you have never used such a base, then be sure to try to create it for Maslenitsa or on ordinary days. Your family and guests will really like it.

Thin pancakes on fermented baked milk and boiling water with holes
Thick and fluffy pancakes made with fermented baked milk without yeast
Very tasty custard pancakes with fermented baked milk
Step-by-step recipe for fluffy pancakes on fermented baked milk with baking powder
How to cook thick pancakes with fermented baked milk with yeast

Thin pancakes on fermented baked milk and boiling water with holes

If you want to fry delicious and delicate pancakes without much effort and quickly, then use the usual recipe. For this, affordable products are useful, which are practically always in the refrigerator of every housewife.

Ingredients:

1 cup wheat flour;
1 glass of fermented baked milk;
½ cup boiling water;
1 testicle;
50 ml sunflower oil;
½ tsp soda;
1 tbsp sweet sand.

Manufacturing:

In a bowl, beat eggs with sugar;
Continuing to stir, pour in the fermented baked milk, add soda, butter and sifted flour in portions;
At the end, pour in boiling water;
Heat a thick-walled frying pan, grease it with oil for the first time and pour in the dough. Fry over high heat on both sides.

Holes immediately appear on the surface of the pancakes. Bon appetit!

Thick and fluffy pancakes made with fermented baked milk without yeast

If you want to prepare a hearty snack, then try creating thick pancakes using the following regular recipe. This does not require a lot of time and special abilities.

Ingredients:

1 glass of fermented baked milk;
600 g sifted flour;
1 cup 10% cream;
2 testicles;
100 g sweet sand;
A pinch of salt;
½ tsp soda.

Manufacturing:

First you need to separate the whites from the yolks;
In a separate bowl, beat the yolks with salt and sugar;
Add cream and stir well;
Mix flour with soda, pour into the mixture in portions and stir until smooth;
Pour in the fermented baked milk and knead the dough;
Beat the whites until stable peaks form and add to the mass. Stir everything thoroughly;
Heat the pan, before baking the first pancake, grease it with oil and pour in the dough. We prepare using the usual method.

This snack is most often served with condensed milk, jam or sour cream.

Very tasty custard pancakes with fermented baked milk

Almost all housewives prepare such a snack based on kefir. But if you notice it in fermented baked milk, you will get the most delicate pancakes with a milky smell.

Ingredients:

2 glasses of fermented baked milk;
½ cup boiling water;
2.5 cups flour;
2 testicles;
3 tbsp sweet sand;
½ tsp salt;
½ tsp soda;
3 tbsp sunflower oil.

Manufacturing:

In a bowl, beat eggs with salt and sugar using a kitchen whisk;
Pour in the fermented baked milk, and as the soda reacts, bubbles will appear in the consistency, at this time add boiling water and stir thoroughly;
Add the sifted flour in portions and knead the dough without lumps;
Pour in the oil, mix and leave for 30 minutes;
Pour the dough into a heated frying pan. When the edges turn golden, turn them over and fry the pancake on the other side.

The creamy appetizer is ready, you can serve it to the table. Bon appetit!

Step-by-step recipe for fluffy pancakes on fermented baked milk with baking powder

At the moment, it's stylish to cook thin pancakes with holes. But still, some people prefer a thick snack, which is the most satisfying and has a rich taste.

How to cook thick pancakes with fermented baked milk with yeast

To be honest, I like fluffy pancakes more than thin ones with holes. It seems to me that they are tastier and more satisfying. If you also prefer this option, you can use this recipe.

Ingredients:

500 ml fermented baked milk;
200 ml water;
250 g flour;
2 tbsp sugar;
1 tsp dry yeast;
A pinch of salt;
Sunflower oil.

Manufacturing:

Break the eggs into a bowl and beat them with salt and sugar;
Lightly heat the water and fermented baked milk, then pour them evenly into the container with the eggs and stir thoroughly;
Mix the flour with the yeast and pour it evenly into the dough, which we knead until we get rid of the lumps;
Place in a warm space for 30 minutes;
When the dough has risen, stir it lightly and pour it into a heated frying pan with oil. Fry on both sides.

Delicious pancakes are ready. Bon appetit!

The fermented baked milk appetizer is not popular, but if you like this particular base for making dough, then use my selection.

Pancakes with fermented baked milk

Pancakes with fermented baked milk - a recipe for pancakes for Maslenitsa and more! They are thin and delicate, with holes, very tasty, and they are even more tender than those cooked with milk.

Thanks to the use of fermented baked milk, pancakes get a sweetish-creamy taste, they are very soft and tender, airy, and smell deliciously of baked milk. Baking soda and boiling water make them porous (with holes). Ryazhenka pancakes are thin and elastic; you can wrap the insides in them or simply pour syrup, jam or condensed milk on top.

Ingredients

chicken egg – 1 pc.
Ryazhenka 4% – 200 g
boiling water – 150 g
wheat flour – 160 g
sugar – 1 tbsp. l.
salt – 1 chip.
soda – 0.5 tsp.
vegetable oil – 1 tbsp. l. into the dough + 1 tbsp. l. for greasing the pan

Manufacturing

Combine egg, sugar and salt in a bowl. Whisk until smooth. If you wish, you can add more sugar, then the pancakes will turn out the sweetest (so they will have a neutral taste).

Add fermented baked milk at room temperature (you can warm it up slightly), and then soda. Stir.

Add the sifted flour and break up any lumps while stirring. This step will create a thick dough.

Then pour boiling water from the kettle in a narrow stream and always stir the pancake dough - regulate the amount of boiling water yourself, it must be added slowly and carefully stir the dough until it becomes a suitable mixture (it must drain from the whisk). Finally, add vegetable oil and stir again. Leave it at room temperature for 10 minutes to cool.

Heat the pan very hot - this way the pancakes will turn out holey and openwork. Grease with a small amount of oil (despite the fact that we added it to the dough, you will still have to grease the pan, because the dough is very tender). Pour a portion of the dough into the frying pan and distribute it, turning it in the air so that it spreads along the bottom.

Once browned, turn the pancake over to the other side, helping yourself with a spatula.

To keep the pancakes on fermented baked milk warm longer, place them in a stack and cover the top with a lid. If desired, you can brush with melted butter.

Porous pancakes are best dipped in jam, condensed milk, honey, and topped with chocolate sauce or cane molasses (molasses). You can wrap the filling inside, for example, sweet curd mass or apples with cinnamon.

5 recipes for delicious pancakes with fermented baked milk

Ordinary thin ones, sweet ones with apples and pumpkin, hearty ones with potatoes or dill - try them all.

To ensure pancakes come off perfectly, you can grease the pan with vegetable oil or lard before baking. Serve them with jam, jam, honey and more, or stuff them with any innards to your liking.

1. Thin pancakes with fermented baked milk

Ingredients

3–4 testicles;
1 liter of fermented baked milk;
8–9 tablespoons flour;
sugar - to taste;
salt - to taste;
1 teaspoon of soda;
2-3 tablespoons of vegetable oil.

Manufacturing

Mix the eggs, approximately ⅔ fermented baked milk, flour, sugar and salt until no lumps remain. Combine the remaining fermented baked milk with soda and add to the dough along with the butter. Stir again.

Heat a frying pan over medium heat. Pour a little batter at a time and fry the pancakes until golden brown. About a minute on one side, a little less on the other.

Help yourself 🍌

Coconut milk pancakes with caramelized bananas

2. Pancakes with fermented baked milk and boiling water

Ingredients

3 testicles;
1 teaspoon salt;
3 tablespoons sugar;
500 ml fermented baked milk;
320 g flour;
250 ml boiling water;
1 teaspoon baking powder;
4 tablespoons of vegetable oil.

Manufacturing

Beat the eggs with salt and sugar, then combine with fermented baked milk. Add a little flour and continue kneading. When there are no lumps left in the dough, pour boiling water evenly. Add baking powder, stir well again.

Leave the dough at room temperature for 15–20 minutes, and then pour oil into it.

Heat a frying pan over medium heat. Distribute the dough over a partial ladle and bake the pancakes for about a minute on one side and a little less on the other.

Rate the taste 🍳

5 recipes for delicious custard pancakes with milk, kefir and more

3. Pancakes on fermented baked milk with dill

Ingredients

4–6 sprigs of dill;
4 testicles;
120 g flour;
300 ml fermented baked milk;
4 tablespoons of vegetable oil;
½ teaspoon salt.

Manufacturing

Finely chop the greens.

Separate the yolks from the whites and combine first with flour, and then with fermented baked milk. Stir well so that there are no lumps left, pour in the oil and add the dill.

Beat two egg whites with salt until thick foam comes out. The other two are not useful for this recipe.

Mix pancake batter with egg whites.

Heat a frying pan over medium heat. Pour in a little batter and fry the pancakes for no more than a minute on one side and until browned on the other.

Be sure to try 💡

Diet pancakes without flour

4. Pancakes on fermented baked milk with potatoes

Ingredients

300 g potatoes;
50 g onion;
200 ml fermented baked milk;
2 cloves of garlic;
1 testicle;
100 ml water;
2 tablespoons vegetable oil;
1 teaspoon salt;
1 pinch of ground black pepper;
120 g flour.

Manufacturing

Cut the potatoes and onions into small pieces. Grind in a blender together with fermented baked milk and garlic.

Add egg, water, oil, salt and pepper. Stir well. Add flour little by little and continue stirring until no lumps remain.

Heat a frying pan over medium heat. Distribute a little batter and bake the pancakes for a couple of minutes on each side until they brown.

Experiment

Oat pancakes with milk

5. Fluffy pancakes made with fermented baked milk and kefir with pumpkin and apple

Ingredients

150 g pumpkin;
150 g apples;
230 ml fermented baked milk;
130 ml kefir;
150 g cottage cheese;
2 testicles;
3 tablespoons vegetable oil;
½ teaspoon salt;
2 tablespoons sugar;
1 teaspoon baking powder;
1 pinch of vanillin;
300 g flour.

Manufacturing

Chop the pumpkin and apple. Place in a bowl with fermented baked milk, kefir, cottage cheese, eggs, butter, salt, sugar, baking powder and vanillin. Beat with a blender, add flour and stir again until a thick mass without lumps comes out.

Heat a frying pan over medium heat. Pour in a little batter and brown the pancakes first on one side and then on the other side.

Pancakes with fermented baked milk

Pancakes made with fermented baked milk are thin, ruddy and especially fragrant! To cook pancakes with fermented baked milk, the recipe advises using not very fatty fermented baked milk or adding little water.

This is my favorite recipe for thin pancakes with fermented baked milk, which I discovered three years ago.

The pancakes are patterned, not thick, with a delicate taste. We prepare custard pancakes using fermented baked milk, which imparts a special taste to the finished pancakes. The recipe is very successful and easy, completely doable in any frying pan. These pancakes can be filled to taste or simply eaten with sour cream and honey.

The recipe for ryazhenka pancakes will help you prepare very decorated and fragrant pancakes.

Pancakes made with fermented baked milk and boiling water turn out to be the most tender, they simply melt in your mouth. Such pancakes can be stuffed with any kind of inside; they are thin and very elastic.

There are a huge number of recipes for pancakes - fluffy American pancakes that taste like a sponge cake. Unusual pancakes based on fermented baked milk are no less soft and tender than traditional pancakes made with milk. Ryazhenka gives the pancakes a simply wonderful smell. Good breakfast option!

These thin, delicious potato pancakes are made from raw chopped potatoes, flour and fermented baked milk. The interior of these pancakes is soft cream cheese, which mixes well with potato dough. The pancakes turn out very tasty - rosy, tender and fragrant.

Pancakes are a common Russian dessert. More precisely, it’s not exactly a dessert, because pancakes can also have savory interior – meat, mushrooms or caviar. But this is not about them. Make polka dot pancakes using this recipe. These beautiful and tasty pancakes, together with the sweet caramel and sour cream sauce “Korovka”, will take you back to childhood. Well, the kids will be simply in ecstasy!

To make pancakes, you can use not only wheat flour. Corn flour is not so popular, but pancakes from it turn out to be a wonderful, catchy color, and the taste is no worse. The dough is mixed with milk and kefir, so the pancakes are tender and porous.

Custard pancakes with fermented baked milk are fast, tasty and simple.

Delicious pancake cake with Charlotte cream. Reminds me of the taste of ice cream.

Tender and thin pancakes with fermented baked milk can be baked for Maslenitsa. I recommend:)

Would you like to cook delicious lacy pancakes with a million holes? Catch the recipe for custard pancakes, the dough for which is prepared with fermented baked milk. These pancakes with fermented baked milk are simply incomparable! The dough, brewed with boiling water with the addition of soda, bubbles perfectly, due to which the pancakes turn out soft and delicate.

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