Sour milk turns out to be an unpleasant surprise for the hostess: it will take a long time to wait until yogurt, and the porridge cannot be boiled. Perhaps one of the best ways to use sour milk is to bake pancakes. This is both quick and very tasty, quite a full breakfast, especially if the fillings are wrapped in pancakes.
Pancakes with sour milk: a classic recipe
You will need:
- 800 ml of sour milk,
- 2, 5 Art. wheat flour,
- 3 chicken eggs
- 6-7 tbsp refined oil,
- 4-5 tbsp granulated sugar
- 1/2 tsp soda,
- salt to taste.
Use a glass or enamel bowl to knead the dough. You can even use a deep saucepan. Warm the milk slightly to keep it at room temperature.
Add salt, sugar and soda, slaked with vinegar to the milk. But if the milk is very acidic, then you can not extinguish the soda additionally. Stir the mixture with a whisk or mixer at low speed.
Add 4 rounded tablespoons of flour, stir again. Flour should be added in portions, so it is easier to knead the dough. After obtaining homogeneity, add 4 more spoons and so add all the flour.
Now add the eggs and mix again until completely homogeneous, it is better to use a mixer for this. Stir in oil with the last component.
Let the dough sit for 30-40 minutes. Then stir the whole mass again and start baking plump pancakes. To do this, warm the pan well to a light bluish haze and grease it with oil.
Pour a ladle of dough onto a heated surface and bake the pancake until golden brown. Then use a spatula or knife to turn over to the other side and bake on the other side until golden brown.
You don't need to grease the pan every time, if the pancakes come off easily, just add a little oil after 3-4 pancakes. If there are difficulties with removal, then you need to lubricate the surface of the pan before each portion of the dough.
Stack the finished pancakes and serve hot with jam or sour cream.
Pancakes with sour milk with the addition of vanillin
The light sourness of pancakes, which milk gives them, can be easily removed by vanillin.
You will need:
- 1 glass of sour cow's milk
- 130 g wheat flour
- 2 small eggs or 1 large,
- 1 tsp vanillin,
- 4-5 tablespoons of sugar
- 1 tbsp refined oil.
Recipe step by step
Break the eggs into a deep bowl, add sugar there. Thoroughly grind raw eggs with sugar until all grains are completely dissolved. Pour lukewarm milk into the food. Whisk the mixture lightly and add vanillin to it.
Next, start gradually adding flour, without stopping the whipping process. It is best to do this with a mixer at minimum speed. After flour add butter and evaluate the consistency of the dough.
It should look like condensed milk. If the dough is thicker, correct it by adding boiled water or, if there is still some remaining, an extra portion of warm milk.
Start frying the pancakes in a skillet with an onion chopped onto a fork. But if the dough does not come off well, the pan will have to be oiled. It is enough to keep the dough on fire for 20 seconds on each side.
These pancakes are best served with sour cream; they are not very suitable for wrapping meat, caviar or other similar fillings in them.
Sour milk pancake recipe without eggs
You will need:
- 200 g of premium flour,
- 3 tbsp ghee,
- 3 tsp Sahara,
- 500 ml of sour milk,
- incomplete small spoonful of salt.
Pour the sour milk into a deep bowl, add salt and sugar. Gradually, in 2-3 doses, add sifted wheat flour into the milk, stirring everything thoroughly each time until smooth.
Beat the dough with a special mixer attachment and stir in the melted butter. Let the mass sit for about 2 hours at room temperature.
After this time has elapsed, beat the dough again with a mixer and begin to fry the pancakes. Put a piece of butter in a hot skillet and pour half a ladle of dough. Flip the pancakes as they brown on each side.
Custard pancakes with sour milk
To prepare custard pancakes, you must use boiling water when kneading the dough. In this embodiment, it combines with sour milk.
You will need:
- 1 glass of boiling water
- 200 g of premium flour,
- 1 glass of sour milk
- 3 chicken eggs
- 3 tbsp granulated sugar
- 1 tsp salt,
- 1 tsp baking soda.
Beat eggs at room temperature into a deep bowl, add sugar and mix everything with a whisk until the sugar dissolves and the mass is homogeneous. Add sour milk to them, too, at room temperature or even a little warmer. Stir in the egg and milk mixture until smooth.
Sift the flour along with the salt and baking soda through a sieve. Add flour gradually to the liquid mass. Stir the mixture as you add the bulk components. As a result, you should get a rather thick viscous mass.
Boil water in advance and pour the volume you need into a mug. Gradually pour boiling water into the dough and immediately stir the mass with a whisk. The main thing is to do it all quickly. This will help you achieve an even brewed mixture. There should be no lumps in it, and it should turn out to be quite liquid. The thinner your dough is, the thinner the pancakes will be and the more openwork holes there will be on them.
After adding all the boiling water, add oil. If you are using only vegetable oil, use 4 tablespoons of it. But it is better to take 3 tablespoons of it, and replace the last with melted butter. Thanks to this, the pancakes will turn out to be more tender and aromatic.
Stir the dough again and bake immediately. You need to bake in a highly heated frying pan, over high heat. But if the material of the pan does not allow baking on such a heat, during the baking process you will see, you may have to make a medium heat.
Lubricate the work surface of the pan with vegetable oil, pour the dough and rotate it, spreading it over the entire bottom in an even layer. Wait for the edges to dry slightly and turn over to the other side. The second side prepares faster.
Ready-made pancakes can be additionally greased with melted butter and served with sour cream, jam or honey.
Openwork pancakes in sour milk with egg whites
Pancakes according to this recipe are light and airy, especially if you use whipped cream as a filling.
You will need:
- 2 cups sour milk
- 1 glass of wheat flour
- 2 chicken eggs
- 2 tbsp Sahara,
- 40 ml of sunflower oil,
- 1 tsp each salt and baking soda.
Separate the whites from the yolks. Put the yolks in a cup with sugar and salt and beat thoroughly. Then pour in warm sour milk there. Mix all ingredients intensively with a whisk.
Sift flour and baking soda and add small portions to the dough base. Whisk the whites in a separate bowl with a little salt until a large foam appears. Only then carefully mix them into the dough with a wooden spatula. Add oil to the rest of the ingredients last.
Preheat the pan, brush with oil and gradually pour out the air mass, spreading over the bottom. Bake on both sides until golden brown. Very appetizing pancakes turn out. Serve them with any kind of jam, jam, or preserves.
Thin pancakes with sour milk
Despite the fact that the pancakes are very thin, they do not tear when the filling is wrapped in them.
You will need:
- 2 glasses of sour milk
- 1, 5 Art. flour / grade,
- 2 chicken eggs
- 0.3 cups granulated sugar.
- 7 g vanilla sugar
- 2 pinches of salt
- 2 tbsp sunflower oil.
Beat the eggs into the mixer bowl and add sugar, stir both components at low speed until the sugar is completely dissolved.
Pour the sour milk into the mixture and add the vanilla sugar. Stir and start mixing flour and salt in portions.
Only after the kneaded dough is smooth, dilute it with butter. You should get a mass similar in density to homemade sour cream. Then you can start baking pancakes.
The first pancake is fried with oil added to the pan, the rest are fried in a dry hot pan. Soak the finished thin pancakes in sour milk with condensed milk and fold in triangles. Serve.
Delicious thick pancakes with sour milk
Thick pancakes are served as an independent dish with any sauces or simply with melted butter.
You will need:
- 2 cups sour milk
- 100 grams of butter
- 320 g wheat flour
- 5 raw eggs
- 2, 5 tbsp Sahara,
- a pinch of fine salt.
Beat the egg yolks with sugar and salt using a mixer for 4-5 minutes. Melt the butter in a water bath or microwave to keep it warm. Inject the butter into the eggs.
Next, add 1/3 of the total amount of required flour to the mass and beat thoroughly with a mixer. Then add the first glass of warm sour milk, mix thoroughly, then add - the second glass, stir.
Add the remaining flour and mix thoroughly until smooth. Whisk the whites into a thick, standing foam and gradually add them to the dough, gently stirring in with a wide spatula to prevent the foam from dropping.
Immediately after that, start baking the pancakes. Grease the finished pancakes with melted butter. So they will retain their juiciness even the next day.
Pancakes with sour milk with the addition of yeast
You will need:
- 650 ml of sour milk,
- 3 chicken eggs
- 470 g flour
- 1, 5 tsp fast yeast,
- 1/2 tsp coarse salt
- 3 tsp Sahara,
- 70 ml of sunflower oil.
Slightly heat the sour milk until warm. Pour half a glass into a cup and mix with a pinch of sugar, 2 tablespoons of flour and add yeast to them. Leave the resulting mass warm for at least 20-25 minutes.
The dough should increase in size by 1.5 times, after which you can continue to work with it. Combine the remaining milk, eggs, butter, salt and remaining sugar in a separate bowl. Whisk the mass lightly and combine with the dough.
After that, you can knead the dough, gradually introducing small portions of flour and stirring each time. The dough should be thick and viscous.
Set the finished dough to infuse for about 1, 5 hours, covered with a towel or film. After 1 hour, it will need to be stirred and put back in the heat. If the mass turns out to be too thick, you can dilute it with milk or warm water.
Fry the pancakes in a skillet over medium heat. You can use lard to grease the pan. It will not leave an unpleasant aftertaste on the pancakes.
