Pancakes with sour milk - 14 delicious homemade recipes

Pancakes with sour milk - 14 delicious homemade recipes

Prepare the Russian national dish pancakes with sour milk. Choose a recipe with a photo, calculation of calorie content, time spent on production, and portions. Choose the filling at your discretion! Read more...

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PANCAKES WITH SOUR MILK - thin, rosy and incomparably tasty!

Has the milk turned sour? Not a failure! Find recipes for pancakes with sour milk on the 1000.menu website. Choose the one that suits you specifically. Serve for breakfast with sweets, mushroom, cheese or meat entrails.

Not everyone understands that this dish is one of the oldest in history. The first mentions of it date back to the ninth century. The dish gained popularity due to its satiety and the usual, very economical composition.

5 most commonly used ingredients in sour milk pancake recipes:

Typical dough recipe:

1. Beat the eggs and a pinch of salt.

2. Add sugar to taste.

3. Pour in some of the sour milk and stir.

4. Add flour.

5. Carefully break up the lumps and bring to a completely homogeneous mass.

5. Add the remaining milk and 15 grams of sunflower oil.

6. Mix again.

5 most nutritious recipes for pancakes with sour milk:

• Before heating, the frying pan should be thoroughly heated.

• If you coat the frying pan with a piece of lard, having previously dipped it in oil, the consumption of lard during frying will be less.

• In pancakes created with meat or mushroom interior, less sweet sand is added than in those that will be eaten with sweets.

Pancakes with sour milk

Sourdough pancakes “Silk”

It's heavenly time for pancake lovers again. My kids belong specifically to this group. We would eat pancakes day and night. This pancake recipe lives up to its name. The pancakes feel literally silky and tender on the tongue. Naturally, you need to be patient, but it will pay off.

Pancakes are ordinary, but always successful

There are many varieties of pancakes! I cook different ones: with milk, custard, yeast, semolina, oatmeal, multigrain, buckwheat... You can’t list them all))) Now I would like to share with you the usual, basic recipe for pancakes, which is passed down from generation to generation... The pancakes turn out thin , with small holes, very beautiful, fried and tasty!

Guryev pancakes

Tender pancakes with a creamy taste are a good breakfast for the whole family!

Pancakes with sour milk

We often have unfinished milk at home, which turns sour and sits in the refrigerator, so it’s a shame to throw it away. We don’t drink curdled milk, we don’t eat pancakes made from sour milk. And then I came across this recipe! I in no way claim to be original. I'm just suggesting a good method for recycling curdled milk.

Semolina pancakes

Tender, filling, healthy pancakes. Based on the taste, you can guess that it contains cottage cheese.

Zucchini pancakes with sour milk

Indescribably tender, savory, fragrant pancakes. Affordable products, a minimum of effort and time, and the end result is a good dish. Help yourself!

Oatmeal pancakes without flour

I would like to share a very ordinary pancake recipe. I’m sure he won’t leave anyone at home phlegmantic.

Pancake pies

Pancakes? Pies? Pancake pies. I saw this recipe on Odnoklassniki. I couldn’t pass by such a delicious treat. And don’t even doubt that it’s tasty and satisfying! After reading the composition of the test, you will understand that I am not cheating!

Yeast pancakes with sour milk

It happens that I bought milk, but it was either on the verge or already sour. It’s a shame to throw it away, it’s still a product, so I found a method to use it. The pancakes turn out tender and thin. Help yourself.

Daytime sour pancakes

Pancakes are good at any time of the year. And if they are spongy and airy, melting in your mouth, then in nature you won’t find the best company for hot, fragrant tea from a thermos!

Recipe for pancakes with sour milk

It happens that you are very hungry for pancakes.

It’s Maslenitsa in the yard and, as they say, God himself ordered them to be baked, but bad luck - the milk has turned sour and you won’t be able to taste the pancakes with milk. It would seem that until we buy the freshest dairy product, we won’t see a gala dinner with a stack of hot pancakes on a plate. But, believe me, pancakes made with sour milk will be no worse than those made with fresh milk. There are many recipes for baking thin pancakes. These include pancakes with whey, pancakes with water or mineral water, and pancakes with kefir. And they all turn out very tasty.

And for now we will bake specifically pancakes with yogurt or sour milk. They turn out tender, porous, thin. To make these pancakes easier to remove from the pan, it is better to bake them in a Teflon or clay pan. The pancake can be removed from such a surface simply to fry it on the other side. So, the promised recipe.

Ingredients for sour milk pancakes

To make pancakes you will need:

• two liters of sour milk (with a pleasant slightly sour smell)
• three eggs
• flour (1-3 cups)
• sugar, salt to taste
• soda (half a teaspoon)
• three tablespoons of vegetable oil
• one spoon of starch without top

The process of making pancakes with sour milk

To cook pancakes with sour milk, you don’t need to heat it, otherwise the milk will curdle (curdle). Simply combine all the ingredients indicated above and lightly beat with a whisk or blender at low speed without flour. We begin to add flour evenly, carefully stirring the lumps. Add enough flour so that the dough flows freely in the pan. A very thick dough will result in thick pancakes with sour milk.

Would you like thinner pancakes? Then you need to make the dough thinner. Once the dough is ready, heat the frying pan over the fire. The first time, lightly grease it with vegetable oil (for the first pancake) and put a portion of the dough on the frying pan, systematically spreading it over the surface, wielding the frying pan in the air. Now we put the frying pan on the stove and wait for the pancakes with sour milk to start baking perfectly on the bottom side. If you don't wait for them to bake well, they won't come out of the pan well.

Now use a spatula to pry the pancake from below and quickly turn it over to the other side in the frying pan. It is absolutely not necessary to bake pancakes with yogurt on it for a very long time. It's enough to lightly grab the pancake with heat. Place the finished pancake on a plate and brush with melted butter using a brush (for example, a silicone one). Here is an easy recipe for pancakes with sour milk. Enjoy your tea and have a nice Maslenitsa everyone!

Creator: Rufina Ugryumova
Photo: Olha Afanasieva/Rusmediabank.ru

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Pancakes with sour milk

When the question arises: “What to cook from sour milk?”, the best answer is - bake pancakes! They are soft and very tender, suitable for both salty and sweet fillings.

Now I offer you an extraordinary recipe for custard pancakes with sour milk. The dough is brewed with boiling water, so the pancakes turn out thin and especially tender. They are plastic and you can simply wrap the filling in them. The holes are small, so the jam will not leak out of such pancakes. Naturally, you need to be patient, but it pays off. Try it - this is a good method for recycling milk that has gone sour in the refrigerator, but it would be a shame to throw it away.

Advice! If you have a “problematic” frying pan to which pancakes constantly stick, then add 1 egg more than indicated in the recipe - this will make it easier to flip.

Ingredients

• sour milk – 500 g
• wheat flour – 300 g
• chicken eggs – 2 pcs.
• boiling water – 200 g
• vegetable oil without aroma - 2 tbsp. l.
• salt – 0.5 tsp.
• sugar – 2-3 tbsp. l.
• soda – 0.5 tsp.

Manufacturing

In a deep bowl, combine eggs, sugar and salt. Stir with a whisk until the eggs disperse and the grains melt.

Pour in sour milk, stir everything again.

Add flour sifted through a sieve evenly, stirring with a whisk so that there are no lumps. The dough at this step will be homogeneous, the mixture will be thicker than ordinary pancake dough.

Add soda. While stirring with a whisk, pour in boiling water (straight from the kettle). Mix everything and leave the dough to stand at room temperature for 5 minutes.

Pour in refined vegetable oil, stir and let stand for another 15 minutes. The result should be a homogeneous mixture of pancake dough, liquid and slightly bubbly.

Heat a frying pan (first coat with a thin layer of oil or a piece of lard on a fork) and bake the pancakes for about 1-2 minutes over low heat until golden brown.

When ready, add to the stack. Cover with a bowl or lid. You can coat them with a piece of butter while they are hot - then the baked goods will be even more tender and fragrant.

The insides for pancakes can be very different: stewed cabbage, mushrooms, cottage cheese and so on. Bon appetit!

Pancakes with sour milk

Maslenitsa is a real pancake holiday; the custom of baking pancakes during folk festivals is rooted in pagan traditions. It was believed that spring begins not on March 1, as is customary at the moment, but specifically on Maslenitsa. With the beginning of this booming, joyful holiday, the sun begins to shine brighter and warm better, and the emblem of the catchy, growing spring sun is considered to be a fat, tender, fragrant, golden pancake. An unimaginable amount of pancakes are baked on Maslenitsa and, naturally, every day we want to try something new, so on our tables there are wheat, millet, semolina, buckwheat and rye pancakes, but the abundance does not end there; pancakes are also baked with sour milk, fresh milk, kefir and mineral water.

If you decide to bake pancakes and find that the milk has gone sour, don’t be upset, just cook delicious pancakes with sour milk. Such pancakes will especially appeal to those who do not consider themselves lovers of sweet pastries; these pancakes are famous for their sweet and sour taste, they always turn out very tender and fragrant, and they are also very flexible, which means they are excellent for stuffing. Almost everyone considers pancakes with sour milk to be the most delicious, but some say that they taste more like ordinary pancakes, but these pancakes are worth trying and forming your own worldview about them.

Making pancakes with sour milk has its own secrets, knowing which you will get delicious, airy, golden pancakes. It’s worth starting with the main ingredient itself, i.e. from milk. Sour milk is not curdled milk; for pancakes, it is important that the milk is just sour, i.e. so that just yesterday you could drink it, but now it has already become sour, but has not turned into sour milk and under no circumstances has it spoiled. Now it should be noted that it’s great if you have access to natural village milk, it’s what makes the most delicious pancakes. But what can the townspeople create, where can they get sour milk if store-bought milk flatly refuses to sour? Store-bought milk must be boiled, then cooled to 36-37 degrees, add a spoonful of sour cream or natural yogurt. Now you can leave the milk alone, after this procedure it will turn sour quite quickly.

It's quite easy to bake thin, golden, fluffy pancakes that are delicious on their own, even without the inside or sauce. So, for example, the rosy sides of pancakes made with sour milk can be adjusted by adding sugar. The more sugar, the browner the pancakes turn out, but you need to be careful with sugar, if there is too much of it, the pancakes will start to burn. But if the pancakes turn out pale, don’t bake and tear, although the edges have already acquired a brownish tint, it may not be a matter of sugar at all. Most likely the dough is a bit liquid, add more flour and try to bake the next pancake, it should turn out brighter and probably won’t tear so easily. In the case of pancakes made with sour milk, flour must also be handled carefully. The mixture should resemble thin sour cream; the thicker the dough, the thicker the pancakes will be. Very thick dough can be diluted with a small amount of sour milk.

To make pancakes with sour milk, you need to use only the freshest eggs, and before adding them to the dough, you need to beat them well. Soda must be quenched with diluted citric acid or vinegar in a separate bowl and added to the pancake dough strictly before adding flour. Preparation of the frying pan is no less important. You are not allowed to cook anything in a pancake frying pan, except pancakes; in addition, it must be stored in a separate, clean place, since it is not recommended to wash such pans. And the most important secret of delicious pancakes with sour milk is that it is better to eat them immediately after making them, i.e. hot. Try to put all these tips into practice by preparing pancakes with sour milk according to the recipes below.

Pancakes with sour milk

Ingredients:
1 l.
sour milk at room temperature, 2-3 eggs depending on size,
2-4 tbsp.
sugar (to taste), 5 tbsp.
sunflower oil, 1/2 tsp.
soda, vinegar or citric acid,
2 tbsp.
premium flour, salt.

Preparation:
Break the eggs into a deep bowl, add sugar and salt to them. Beat thoroughly using a blender or whisk. Add sour milk to the eggs and stir. In a separate bowl, quench the baking soda with vinegar or diluted citric acid, add to the dough and stir. Sift the flour and, stirring constantly, add it in small portions to avoid lumps. The dough should turn out light and quite watery, then the pancakes will be thin; if you like thicker pancakes, add more flour. At the very end, add vegetable oil to the dough and mix well. If the dough is very thick, add boiling water, then the pancakes will turn out to be more porous. Let the dough rest for about 30 minutes and start baking.

Pancakes with sour milk and whipped egg whites

Ingredients:
1 tbsp.
flour, 2 tbsp.
sour milk, 2 eggs,
2 tbsp.
sugar, 2 tbsp.
vegetable oil, 1/2 tsp.
soda, salt.

Production:
Separate the yolks from the whites. Add sugar and salt to the yolks and beat thoroughly. Add milk to the yolks and stir. Now add soda and sifted flour. Whisk thoroughly so that not a single lump remains. In a separate bowl, beat the whites with salt into a stable foam. Then add the whites to the dough and gently stir from bottom to top. You should end up with a light air mass. Add vegetable oil to it, stir gently again and bake pancakes in a perfectly heated frying pan.

Pancakes with sour milk without eggs

Ingredients:
185 gr.
premium wheat flour, 465 gr.
sour milk, 3/4 tsp.
salt, 2 tsp.
sugar, 2 tbsp.
ghee, vegetable oil for frying.

Preparation:
Mix milk, salt and sugar. Add sifted flour and knead the dough. Thoroughly beat the resulting dough with a whisk or blender, add melted butter and stir again. The mixture should resemble thick cream. Leave the dough alone for 3 hours at room temperature. Beat the dough again. Heat a frying pan, grease it with vegetable oil and fry the pancakes.

Patterned pancakes with sour milk

Ingredients:
1 l.
sour milk, 4 tbsp.
flour, 1 tsp.
soda, 5 tbsp.
vegetable oil, 1 tsp.
salt, 3-4 tbsp.
sugar, 1/2 l. boiling water

Preparation:
Beat eggs with sugar and salt, add sifted flour and sour milk. Stir everything thoroughly until you obtain a homogeneous mass without lumps. It's better to create this using a blender. Place baking soda in a saucepan and pour boiling water over it. Do not stir. After 1-2 minutes, pour boiling water and soda into the dough, stirring constantly. If some of the soda remains in the pan, there is no need to add it to the dough. Add vegetable oil and beat the dough again. Let the dough sit for 10-15 minutes and bake the pancakes, frying them on both sides until golden brown.

When, if not on Maslenitsa, should you try the latest pancake recipes? Prepare pancakes with sour milk according to any of the recipes given, you will probably like this unique sweet and sour taste and delicate mixture. Have a delicious and varied Maslenitsa!