Pancakes on warm fermented baked milk

Pancakes on warm fermented baked milk

Ingredients

Vegetable oil – 100 ml

• 320 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Ryazhenka pancakes have a special taste of baked milk with a slight sourness. In principle, they need to be prepared according to the same principle as kefir-based pancakes. But still, there are several aspects to manufacturing. Firstly, for the correct dough mixture, you need to add a little less flour, since the density of fermented baked milk differs from the density of kefir. Secondly, in order to achieve the greatest fluffiness of the pancakes, the fermented baked milk should be heated slightly, pouring the already warm product into the dough. Also, for splendor, quicklime soda is certainly added.

Pancakes made with warm fermented baked milk turn out richly savory and appetizing.

Pour fermented baked milk into a saucepan and set on fire. Heat the fermented milk product until warm, stirring it continuously with a spoon. When performing this process, do not move too far from the stove, as it is not allowed for the fermented baked milk to boil and curdle. Ryazhenka must be really warm. It can also be heated in a microwave oven, but in all this you need to correctly set the time that corresponds to the power of your microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) - oven, in order to avoid overheating of fermented baked milk .

At the same time, break one egg into a deep bowl and add sweet sand to it. The amount of sugar can be adjusted independently, depending on the desired sweetness of the final product. But you should know that a lot of sugar will only make the dough heavier, so it’s better to add additional sugar to ready-made pancakes. Be sure to dilute the sweetness by adding salt, this will balance the taste of the dough.

Beat the egg and sugar together using a hand whisk. Beat for several minutes until the sweet crystals are thoroughly dissolved into the fluffy egg consistency.

Next, pour in the warm fermented baked milk and continue stirring the mixture with a whisk.

After this, add flour in small portions, preferably previously sifted through a fine sieve. Sifted flour makes the baked goods softer and airier, so you should not ignore this process.

At first, knead with a spoon, and when all the flour has been added, walk through the dough with an immersion blender to free it from lumps and make it homogeneous and fluffy. At this point, add baking soda in a suitable amount to the mixture. There is no need to quench soda with vinegar, because the dough is acidic.

As a result, you should end up with a fairly thick dough that will flow very slowly from the spoon. Determine the thickness on your own and add flour as needed. It is impossible to literally find the proportions, since everyone has different types of flour and fermented baked milk. Let the dough stand for 15 minutes, after which you no longer need to stir it.

Place the frying pan on the heat immediately. To bake pancakes, it is better to use a frying pan with a thick bottom; a metal one is perfect. Pour in about 2-3 tablespoons of oil and heat it up. The pancakes are fried in a large amount of oil, but at the same time they turn out low-fat. Using a tablespoon, place the dough into the hot oil, forming into neat round shapes. Try to make small pancakes so that they are perfectly fried on the inside. Also, very large products will be difficult to twist.

Almost after a minute, when large bubbles appear on one side of the workpieces, turn the pancakes over to the other side and fry in the same way. Set the heat slightly above medium; with low heat, the pancakes will rise poorly and absorb oil very much.

Pancakes made with warm fermented baked milk are ready. Serve them warm with some watery honey.

Pancakes with fermented baked milk are plump, fast and delicious

Have you ever cooked pancakes with fermented baked milk? Try it, it's so delicious! Ryazhenka pancakes differ in taste from their milk or kefir brothers. They have the taste of both fermented milk product and baked milk. In addition, fermented baked milk surprisingly extinguishes soda well and the pancakes actually grow 2-3 times bigger when you fry them.

1. Main
2. Recipe groups
3. Pancakes with fermented baked milk are plump, fast and delicious

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 30 min

Step-by-step production

Step 1:

Measure out all the ingredients listed in the recipe. Remove fermented baked milk (no matter how fatty) from the refrigerator in advance so that it has time to warm up to room temperature. Pour the required amount of fermented milk product into a suitable sized container.

Step 2:

Add baking soda to the fermented baked milk and stir well. In this case, there is no need to extinguish soda with vinegar, because it will react with the fermented milk drink. Soda can be replaced with baking powder (approximately 1.5 teaspoons).

Step 3:

In a separate small container, mix the eggs with sugar and salt. Whisk until the sugar and salt crystals are completely dissolved. Sugar can be replaced with a sweetener that is not afraid of heat treatment. How much and how to add, read the instructions on the package.

Step 4:

Place the egg mixture into a container with fermented baked milk.

Step 5:

Measure out the flour and sift it to saturate it with oxygen. The splendor of future pancakes depends on this. The amount of flour may vary from that indicated in the recipe. Everything will depend on its parameters. Therefore, just in case, sift it a little more than necessary. Add as needed, focusing on the desired thickness of the dough. It should turn out quite thick.

Step 6:

Pour flour in portions into a saucepan with a watery consistency, carefully stirring the dough. It should be homogeneous, smooth, with bubbles, and slowly drain from the spoon. Cover the bowl with the dough with a kitchen towel. Place it in a warm space for 15-20 minutes so that the gluten is released from the flour.

Step 7:

Pour refined vegetable oil with the highest smoke point into the frying pan. Reheat well. Dip a wooden spatula into the hot oil; if bubbles gather around, it means you can fry the pancakes. Spoon out the dough using a tablespoon, forming round pancakes. Fry them for about 2-3 minutes on one side until golden brown. Add oil to the pan one spoon at a time as needed.

Step 8:

Flip and bake for about 2 minutes more. The fire does not need to be very huge, otherwise the outside of the pancakes will burn, but the inside will remain raw. Place the finished pancakes on paper towels to remove excess fat. Serve them with sour cream, jam, watery honey, condensed milk, syrups. Bon appetit!

The pancakes came out delicious, golden, fluffy, porous inside, with the taste and smell of baked milk. Simply great!

For the most striking smell, you can add vanilla sugar (about 1 tbsp) or vanillin according to the instructions (on the tip of a knife) into the dough.

Be prepared for the fact that you may need a little more or less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). Read a lot of useful information about why flour, even of the 1st and the same grade, can have completely different characteristics.

Pancakes with fermented baked milk

Pancakes made with fermented baked milk (or any fermented milk product). I’ve been using this recipe for a long time, and the pancakes always turn out perfect – fluffy and airy! And the recipe is very simple (maybe known to almost everyone), but I want to share with you all the secrets of making delicious pancakes))

Ingredients for “Ryazhenka Pancakes”:

• Ryazhenka (Or any fermented milk product, even sour milk will do) - 500 g
• Chicken egg - 2 pcs
• Sugar - 2 tbsp. l.
• Salt - 1 pinch.
• Wheat flour / Flour - 3 cups.
• Soda - 0.5 tsp.
• Vegetable oil (For frying)

Nutritional and energy value:

Recipe for “Ryazhenka Pancakes”:

First, pour the fermented baked milk into a bowl, beat the eggs into it, add sugar and salt. Mix everything with a whisk until smooth.

Then add the sifted flour and soda (soda is added specifically at this step). Baking soda can be replaced with baking powder in the amount of 1.5 tsp.

And now the first secret: previously I constantly stirred the pancake dough with a mixer, so it was faster.
And that was not true! In the recipe for pancake dough, the flour cannot be beaten; it must be mixed into the dough with a fork or whisk.
Even if lumps remain, then this is for the best. It is important that the dough is thick!
And the thicker it is, the more fluffy the pancakes will be and they won’t fall off later. Therefore, look at the flour for yourself; you may need either more or less, depending on its properties. The dough comes out lumpy and with bubbles.

2nd secret:
Next you need to pour hot water into a container of a suitable size so that you can put the bowl with the dough in it. Cover with a towel and leave it for 20 minutes to let it sit!

And the 3rd secret is that after 20 minutes the pancakes can be fried, but do not stir the dough! You need to scoop it up with a spoon, as if pinching it off, and fry it in a perfectly hot frying pan in vegetable oil on both sides until golden brown (almost 2-3 minutes on each side)

I liked these pancakes the most - during the frying process, the dough rises perfectly, comes out fluffy, and the pancakes themselves end up tender and tasty!
More flour is the main secret of their splendor!

And remember, it is forbidden to interfere with the infused dough under any circumstances!)))

You can serve these pancakes with berry jam, sour cream, honey or preserves!

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Comments and reviews

• All
• Prescription questions
• Reviews

May 15 DiL # (recipe creator)

May 15 DiL # (recipe creator)

November 12, 2019 shapochka-78 #

October 31, 2019 Katerinka1901 #

March 22 DiL # (recipe creator)

October 21, 2019 svetik5552 #

March 30, 2019 olgatash1416 #

May 13, 2019 DiL # (recipe creator)

March 25, 2019 SVE-TIK1 #

January 13, 2019 iri54259424 #

October 23, 2018 lioliy1967 #

July 5, 2018 Manyusha #

August 13, 2018 DiL # (recipe creator)

August 13, 2018 Manyusha #

June 14, 2018 Demuria #

June 11, 2018 iren0511 #

June 9, 2018 Tato-sha #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Pancakes with fermented baked milk - the best recipes for fluffy pancakes

If you love baked goods with a warm note of baked milk, bake pancakes with fermented baked milk. Lush, airy flatbreads can rightfully be called delicacy, since we consciously select the main ingredient, expecting a certain taste. My family constantly stands up and waits impatiently when I announce that there will be beloved pancakes for the weekend.

Usually, sour cream, sweet condensed milk, jam and preserves are served with baked goods. But believe me, they are not bad on their own, just with tea. I hope that my recipes with a step-by-step story and photos will help you navigate the recipes and bake a pile of wonderful pancakes.

How to bake fluffy pancakes with fermented baked milk

First, a few words about how to achieve special fluffiness of the cakes.

• All products should be at room temperature, so take care of this in advance.
• Make the dough quite thick. The liquid will spill over the pan, and you will have to forget about the airiness.
• Fry the tortillas over moderate heat. If you break this rule, the pancakes will not be baked inside and will quickly settle on the plate.
• Follow the sugar level, as sweetness makes the dough heavier.
• Don't forget about soda, it helps the dough rise well in the pan.

Fluffy pancakes with fermented baked milk - the usual step-by-step recipe

• Ryazhenka – 300 ml.
• Testicle.
• Flour – 350-370 gr.
• Vinegar 9% - large spoon.
• Sweet sand – 100 gr.
• Baking soda - small spoon.
• Salt - to taste.
• Vanillin – 1 gr. (or 5 drops of a watery solution).
• Sunflower oil.

Pour the fermented baked milk into a bowl, add sugar, vanilla, salt, and stir the mixture. You can use a spoon first. Beat in the egg and use the mixer until the mixture becomes homogeneous.

Suppress the baking soda and add to the bowl. By the way, it is not necessary to extinguish it, since fermented baked milk is a fermented milk product. Stir the contents quickly. The soda will begin to work immediately, the mass will “bubble”.

Add flour in several additions, carefully breaking up any lumps in the dough.

If the dough turns out runny, adjust the thickness by adding more flour.

The mass should become heavy, slowly falling off the spoon, as in the photo.

Pour oil into the pan and heat it well. Place the pancakes at a certain distance, as they will not only rise, but also spread out.

Reduce the heat to medium, or a little less, so that the pancakes fry slowly, then they are guaranteed to be fluffy. Fry on one side.

When the bottom of the flatbread begins to brown and easily separates, and the top is covered with a film, turn it over. Don't leave the stove; the pancakes cook much faster on the second side.

If you are counting calories, first transfer the finished tortillas to a paper napkin. When excess oil has drained, place on a plate.

[ok] Attention! If you have a little kefir and fermented baked milk left, combine the two fermented milk products and bake delicious pancakes using any of the suggested recipes.[/ok]

Ryazhenka pancakes with apple – the best recipe

They say this is a children's version of pancakes, but I have not seen a single adult refuse the treat. Don't add too much fruit, otherwise the cakes won't rise as well as they should.

• Ryazhenka – 500 ml.
• Apple.
• Testicles – 2 pcs.
• Flour - approximately 1.5 cups.
• Soda - a teaspoon.
• Sweet sand - ½ cup.
• Oil.

1. Remove the core and seeds from the apple and cut into small cubes.
2. Beat the eggs with sweet sand until white.
3. Pour fermented baked milk into the eggs, stir.
4. Add flour in parts, punching each portion with a mixer. Adjust the amount of flour yourself; you need to achieve a very thick dough mixture. Immediately add soda, which does not need to be quenched.
5. Add the apple slice and gently stir the mixture.
6. Fry the pancakes over medium heat on both sides until lightly browned.

[ok]Advice! Use this recipe to bake banana pancakes. Manufacturing development is similar.[/ok]

How to bake yeast pancakes with fermented baked milk - recipe

• Ryazhenka – 250 ml.
• Testicle.
• Flour – 250 gr.
• Dry yeast - teaspoon.
• Granulated sugar – 3 huge spoons.
• Salt, oil.
• Water – 3 spoons.

1. Warm the water slightly, add the yeast, add a spoonful of flour. Chat, place heat for a quarter of an hour. It might take less time. Look at the consistency, if the yeast starts to bubble and bubbles, you can continue working.
2. If the fermented baked milk is just from the refrigerator, warm it up. Then pour in the dough, add the egg, and salt the mixture. Stir well.
3. Add flour and break up any lumps. Fold until the dough is a suitable mixture, quite thick.
4. Fry the flatbreads using the usual technology until the flatbreads are nicely browned. Place the finished products on a cardboard napkin to remove excess oil.

Savory pancakes without eggs on fermented baked milk

Allergies to eggs and other respectful conditions are not a reason to give up delicious sweets. Among my recipes there is one in which you can do just fine without them.

• Low fat fermented milk product 4% – 500 ml.
• Flour - 3 cups.
• Sugar – 3 tablespoons.
• Salt.
• Soda - a teaspoon.
• Sunflower oil.

1. Combine fermented baked milk with sugar, baking soda, and salt.
2. Add flour in small portions and mix thoroughly. The dough should be very thick, and the pancakes should have the densest texture.
3. Fry the tortillas on both sides until beautifully browned.

Video recipe for making fluffy pancakes with fermented baked milk

Frying pancakes is very simple, the main thing is that they come out fluffy, which is achieved by almost all housewives. Watch the creator of the video knead the dough and follow her steps. Your airy pancakes will turn out no worse. Bon appetit!