Fritters are a dish that many associate with childhood, warmth and comfort. Many housewives do not know that fluffy, ruddy and delicious pancakes can be cooked without eggs. There are a huge number of recipes for cooking these pastries.
Sour milk pancake recipes without eggs are suitable for those people who are allergic to eggs, fasting and those who simply do not have eggs in the refrigerator.
The benefits of egg-free baking
All adults and children love delicious and sweet pastries. Now caring housewives are trying to limit their loved ones in homemade baked goods because of the content of wheat flour, eggs and extra calories in it. Wheat flour can be replaced with rye or buckwheat flour. But eggs cannot be replaced, they can only be excluded from the recipe.
4 beneficial factors in egg-free baking:
Egg-free baked goods are low in cholesterol and lower in calories;
Dishes without added eggs do not cause allergic reactions;
Eating meals without eggs reduces the potential risk of developing diabetes;
Egg-free baked goods guarantee the absence of parasites, viruses and pathogenic bacteria.
Sour milk pancakes without eggs
Pancakes are one of the easiest and quickest to prepare dishes. These baked goods are easy to prepare and perfect for breakfast, lunch or dinner.
Cooking time: 20 minutes;
Servings: 6;
Calorie content: 241.
Ingredients:
Sour milk - 1 glass;
Wheat flour - 1 glass;
Soda - 0.5 tsp;
Sugar - 1 tsp;
Salt - 1 pinch.;
Vegetable oil - 4-5 tablespoons.
Step by step cooking:
- Heat sour milk to a temperature of 30-35 degrees
- Sift flour through a sieve to enrich it with oxygen
- Combine warm sour milk with flour. Add flour a little to avoid lumps in the dough.
- Add sugar, salt and soda to the resulting mixture, mix well. You should get a thick dough, with bubbles.
- Heat a frying pan over medium heat, pour vegetable oil into it
- Using a tablespoon, place the dough in a hot skillet.
- Fry the pancakes over medium heat on both sides until golden brown
- Add a little vegetable oil if necessary.
Serve the pancakes hot, pouring sour cream, condensed milk or jam.
Apple pancakes with sour milk without eggs
You can diversify the classic recipe for pancakes and cook them with an interesting filling. A combination of apple and cinnamon is considered ideal. This recipe is perfect for breakfast or a light snack.
Ingredients:
Sour milk - 0.5 l;
Flour - 2.5-3 cups;
Sugar - 50 gr.;
Large apples - 2 pcs.;
Soda - 1 teaspoon
Cinnamon to taste
Salt to taste;
Vegetable oil for frying.
Step by step cooking:
- Heat sour milk until warm
- Sift flour through a sieve to enrich it with oxygen
- Combine warm sour milk with flour
- Add sugar, salt and baking soda, mix well
- Leave the dough to sit for 15-20 minutes.
- Wash apples, peel, grate on a coarse grater
- Pour the apple mass into a bowl with dough, mix, the grated fruit should be evenly distributed in the dough
- Heat a frying pan over medium heat, pour vegetable oil into it
- Fry the apple pancakes in vegetable oil on both sides until golden brown.
When serving, the apple pancakes can be sprinkled with jam and cinnamon. You can add a banana to this pancake recipe instead of apples. Only the banana pulp is not cut, but kneaded with a fork until puree.
Sour milk pancakes with yeast
Ingredients:
Sour milk - 2.5 cups;
Flour - 4 cups;
Sugar - 4 tablespoons;
Dry yeast - 10 gr. (one pack);
Salt - 1 teaspoon;
Vegetable oil - for frying;
Powdered sugar for decoration.
Step by step cooking:
- Heat the milk to a temperature of 28-32 degrees
- Sift the flour. Mix all liquid and dry ingredients together with yeast in a deep bowl until the consistency of liquid sour cream
- Cover the dough with a towel and leave in a warm place for 60 minutes
- Heat a frying pan over medium heat, pour vegetable oil into it
- Without stirring, spoon a portion of the dough with a spoon and place in a hot skillet.
- Fry the pancakes over medium heat on both sides until golden brown.
Sprinkle ready-made yeast dough pancakes with icing sugar and serve with fruit or jam.
Unsweetened pancakes with sour milk without eggs with zucchini
It is advisable to fry pancakes with zucchini in a pan with a thick bottom and with the lid closed. Turmeric is added to give baked goods a beautiful yellowish tint.
Ingredients:
Sour milk - 1 glass;
Zucchini - 100 gr.;
Olive oil - 5 tablespoons;
Wheat flour - 100 gr.;
Sugar - 1 tablespoon;
Soda - 1 teaspoon;
Salt - 1 pinch;
Turmeric - 1 g
Step by step cooking:
- In a bowl, combine sour milk, sugar, salt, soda, turmeric
- Sift the flour, add it to the sour milk in stages and stir quickly
- Add one tablespoon of olive oil to the dough, stir again
- Peel the zucchini, cut out the middle, grate on a coarse grater
- Add grated zucchini to the dough
- Stir the dough. It should resemble thick sour cream
- Heat a skillet over medium heat, brush with vegetable oil
- Spread the dough with a large spoon and fry over medium heat with the lid closed.
You can serve zucchini pancakes with sour cream or garlic sauce.
Pancakes with sour milk without eggs with orange
Sometimes you want to diversify the classic recipe. Fritters prepared according to this recipe are unusual and very fragrant.
Ingredients:
Sour milk - 2 glasses;
Flour - 350-500 gr.;
Sugar - 2 tablespoons;
Orange - 1 pc.;
Salt - 1 pinch;
Soda - 1 teaspoon;
Vinegar - 1 teaspoon;
Vegetable oil for frying.
Step by step cooking:
- Remove sour milk from the refrigerator in advance, it should be at room temperature
- Pour sour milk into a deep bowl and add sugar, salt and soda, quenched with vinegar to it
- Beat the mass with a mixer, gradually adding the sifted flour. The dough should be the consistency of thick sour cream
- Peel the orange and remove the white partitions. Cut the pulp into small cubes and mix with the dough
- Preheat a frying pan, grease it with vegetable oil
- Fry the pancakes over medium heat on both sides until golden brown.
Serve with orange pancakes, drizzled with butter, sour cream, or jam.
Pancakes with sour milk without eggs with pumpkin and flaxseed
Pumpkin and flaxseed fritters are great for your health. They can be recommended to those people who have intestinal problems or who suffer from constipation. The flaxseed in this recipe is also a binder, replacing chicken eggs.
Ingredients:
Pumpkin - 600 gr.;
Flax seed - 2 tablespoons;
Sour milk - 125 gr.;
Flour - 2 cups;
Sugar - 1 tablespoon
Salt - 1 pinch;
Soda - 1 teaspoon;
Vanilla - a pinch;
Melted butter - 2 tablespoons;
Vegetable oil for frying.
Step by step cooking:
- Wash the pumpkin, remove the seeds, grate on a coarse grater and cover with hot water. The water should lightly coat the pumpkin
- Boil the grated pumpkin until soft, drain the excess liquid and beat the vegetable with a blender
- Grind the flaxseed in a coffee grinder and cover with two tablespoons of boiling water. Let them swell for 20-30 minutes
- Put the pumpkin puree and the swollen, ground flaxseed into a deep bowl.
- Add flour, soda, salt, sugar and a little vanilla to the mass
- Pour melted butter and sour milk warmed to a warm state into the dough
- Stir the dough, cover with a towel and let it brew for 35-40 minutes
- Fry the pancakes in hot vegetable oil on both sides until golden brown.
Serve pancakes with pumpkin and flaxseed with jam or honey.
