Appetizing crispy pancakes can be cooked with kefir, sour cream, yogurt and other dairy products. Try baked goods based on fermented baked milk, it has a characteristic sweetish flavor. You can add spices, chopped fruits or other ingredients to the dough, but simple pancakes on fermented baked milk are very tasty.
Oatmeal pancakes
Try an unusual option - ryazhenka pancakes made from a mixture of two sorts of flour. They turn out lush and airy in autumn. Serve with jam, honey, or sour cream.
You will need:
- 300 ml of fermented baked milk;
- 150 g wheat flour;
- 150 g of oat flour;
- 0.25 teaspoons of salt;
- 2 tbsp. tablespoons of sugar;
- 2 eggs;
- 1 teaspoon of baking soda;
- 1 tbsp. a spoonful of lemon juice;
- vegetable oil for frying.
Pour the fermented baked milk into a deep bowl, add eggs, sugar and salt. With a mixer or whisk, beat everything into a homogeneous mass. Add lemon juice slaked baking soda. Sift the flour and add it in portions to the mixture. Stir the dough well and let sit for 7-10 minutes. Bubbles should appear on the surface.
Heat vegetable oil in a skillet. It is best to use deodorized sunflower, it is neutral in taste. Do not add too much oil, or the pancakes will turn out flat and greasy. Spoon the dough into the pan to form a round or oblong pancake. Let them brown on one side and then turn over. Place ready-to-eat items on a large platter and keep warm until serving. Cover the dish with a paper towel to absorb excess oil.
Fritters with apples
A delicious breakfast option is pancakes with added fruit. Choose juicy fruits with a bright sweet and sour taste, for example, Antonovka. Chopped pears, peaches, strawberries, or raisins can be used in place of apples.
You will need:
- 1 glass of fermented baked milk;
- 1 glass of wheat flour;
- 1 teaspoon of baking soda;
- 1 tbsp. a spoonful of sugar;
- a pinch of baking soda;
- 1 apple;
- vegetable oil for frying.
Mix the fermented baked milk with egg, salt, sugar and baking soda. Pour the pre-sifted flour mixed with cinnamon in portions and knead a dough with a consistency reminiscent of thick sour cream. Peel the apples, remove the seeds. Grate the fruits and add to the dough. Mix well.
Spoon the dough portions into the heated vegetable oil. Fruit pancakes take longer to roast and burn faster. Make sure the stove is not too hot. Stir well before putting the next portion of the dough into the pan, as the apples settle to the bottom. Arrange the finished pancakes on warmed plates, sprinkle with powdered sugar or pour over with liquid honey.
Pancakes on fermented baked milk without eggs
If you are not using eggs, prepare puffed pancakes without them. The dough will be lighter, while the baked goods will not lose their flavor saturation.
You will need:
- 1 glass of fermented baked milk;
- 1 glass of wheat flour;
- 2 tbsp. tablespoons of sugar;
- 0.25 teaspoons of salt;
- 1 teaspoon of baking soda;
- oil for frying.
Pour sugar and salt into the fermented baked milk, mix well, and then add the sifted flour. Knead a thin dough. If it turns out to be watery, add more flour. Fry the pancakes in a greased frying pan. To ensure a golden brown crust on the products, add small portions of it before adding a new batch of dough to the pan. Serve hot.
