How to make pancakes with fresh and sour milk

Cooking secrets

Whatever the recipes for making pancakes, they are united by common rules, following which you can make a good dish.

Let's take a closer look:

• To make pancakes without lumps, pour milk into the flour and pour it in small portions, stirring.
• The more eggs you add to the dough, the denser it will be. To make it soft, you should have a couple of eggs per 1/2 liter of liquid.
• Flour can be of different quality, so determine the consistency of the dough correctly - it should not be too thick, but not too liquid. It should resemble liquid sour cream.
• The thicker you make the dough, the thicker the pancakes will be.
• When preparing the dough, sift the flour. It is better to do this in a container where you will knead it. This will make the pancakes tender.
• To make the pancakes look “patterned,” many people recommend adding a little soda to the dough. Baking soda is not very beneficial for the body, especially for children.
• It is recommended to grease the pan where pancakes will be baked once before pouring the first portion of dough onto it. It is better to do this not with vegetable oil, but with a piece of lard.
• Always add vegetable oil to the dough - this will prevent the pancakes from sticking to the pan. You can add melted butter instead.
• If the pancakes begin to stick to the pan during baking, add 1 more tablespoon of vegetable oil to the dough.

How to cook pancakes with sour milk: recipes with photos

Most often, when we prepare food for pancakes, we take milk, but sometimes when there is no milk in the refrigerator or it has turned sour, you can prepare pancakes with sour milk, it should only sour, it should not be ready-made yogurt. After all, otherwise it’s already kefir.

To make pancakes have a creamy milky taste, you need fresh sour milk. The pancakes turn out tender, airy, with an openwork pattern and holes. You can make thick pancakes, almost pancakes, it all depends only on the amount of flour in the dough.

Recipe for thin classic pancakes with holes

Pancakes cooked with sour milk are a delicious and everyone’s favorite dish; to prepare it you need to take: egg - 1 piece, beat with sugar - one tablespoon. Then add salt to the egg mixture - half a teaspoon, soda - the same amount. Then add sour milk - a full thin-walled glass, pour in vegetable oil - 3 tablespoons and add sifted flour - 250 grams. Oil is needed so that the pancakes have holes and cook evenly.

Mix everything until smooth, so that there are no dry lumps left. Then set the dough aside to mature, no more than half an hour. The dough is ready. Pancakes must be fried in a preheated frying pan; it is best if you take a special pancake frying pan, it is very thin. Therefore, pancakes fry quickly on it and will be beautifully thin with holes. Fry the pancakes on both sides until golden brown.

How to make delicious dough without eggs

Pancakes can be prepared without using eggs, but with milk that has been sour, they turn out incredibly tender and very juicy, since eggs make them strong. Take a thin-walled glass of sour milk, the main thing is that it has not yet become sour milk, then you will get fluffy pancakes. First, pour into a bowl flour - 300 grams, sugar - 2 dessert spoons, salt - a quarter of a teaspoon, vanillin - one bag, mix the dry mixture.

Gradually add sour milk - two glasses, mix until smooth, it is best if you do this with a mixer. Then add slaked soda and vegetable oil (about three tablespoons).

How to bake lace or openwork pancakes

Pour warm kefir into a bowl, then pre-beaten eggs with sugar, salt, soda and be sure to mix everything thoroughly until smooth, so that the salt and soda are completely dissolved. Gradually, add sifted flour in parts, almost two glasses, stirring the dough until the consistency of sour cream, the main thing is that there are no dry lumps. Pour in almost boiling milk slowly and in a thin stream, stirring constantly. Thus, the dough, as it were, becomes custard from the hot milk. The dough should have a homogeneous consistency of liquid sour cream.

Add olive or any other vegetable oil, again mix well until the oil is completely dissolved. You need to bake pancakes over high heat in a preheated frying pan; lightly grease the pan before each pancake. Pour into the pan very thinly and quickly turn it to distribute the batter evenly over the surface of the pan.

Required ingredients:

• 500 g flour
• 500ml sour milk
• eggs - 3 pieces
• a little sugar
• salt
• soda
• olive oil
• vanillin – 1 sachet
• 250 ml milk

Recipe without baking soda

In the recipe for making pancakes with sour milk without soda, the main thing is to mix all the ingredients well, you must ensure that the sugar is completely dissolved. Because if the sugar remains, the pancakes may burn. Take three eggs and grind them with sugar - 4 tablespoons and a bag of vanilla sugar, after dissolving the sugar, pour in sour milk - a thin-walled glass full to the top. Stir everything until smooth, add sifted flour in portions.

Mix vigorously with a whisk; if you have a blender, use it to prepare the dough. The prepared dough should resemble condensed milk in appearance, add 4 tablespoons of vegetable oil and complete the mixing process. You need to pour the dough into a hot frying pan, well greased with oil. You need to grease before each pancake, fry on both sides. Serve in portions with sour cream, condensed milk, jam or jams. You can warm up the chocolate or serve with Nutella.

How to cook with apples

Pancakes with apples turn out juicy and aromatic, lacy apple-cinnamon, with the aroma of an exotic southern summer. These pancakes will take their rightful place on the holiday table and are always popular with children. Pancakes with apples do not need any additional sauces or jams; it will be enough to serve them with regular sour cream. They can be prepared at any time of the year, but they are tastier when cooked with the first apples of the season.

To prepare pancakes with apples, you need to take: five small apples; after they are peeled and cored, there should be approximately -300 grams of apple pulp left. Place peeled and finely chopped apples into a saucepan, add sugar - two tablespoons, natural, uncandied honey - two tablespoons, two tablespoons of cognac and five teaspoons of ground cinnamon. Place the saucepan on low heat and, under a closed lid, simmer the apples along with other ingredients for about 10 minutes, stirring them. Then grind them or beat them with a mixer to make a puree and cool.

Eggs - two pieces, beat with sugar - one tablespoon and salt - a third of a teaspoon, gradually add melted butter - 50 grams, after mixing thoroughly, also gradually add applesauce in small portions. After this, gradually pour in 300 ml of apple juice, mix everything well. Sifted flour - 100 grams, combine with starch - 50 grams, and soda - on the tip of a knife. Add the dry mixture in portions to the liquid apple base, after mixing everything well, you need to set the dough aside for half an hour to ripen. Fry in a greased, preheated frying pan, grease the frying pan before each pancake, on both sides. Apple pancakes are not just tasty, but also dietary and therefore healthy.

Thick and fluffy yeast pancakes

Delicious thick and fluffy yeast pancakes can also be prepared using sour milk, you can use fresh yeast, or you can take dry yeast. By simply preparing the dough with dry yeast, the process of maturing the pancake dough will be slightly longer. To prepare dough for yeast pancakes, take one tablespoon of dry yeast from Dr. Oetker. Let's prepare the dough in a bowl, first you need to take 250 ml of warm water, add a little sugar and stir until it dissolves.

Add pre-sifted flour. After thorough mixing, cover the bowl tightly with cling film and remove the dough to a warm place, preferably without drafts. You can melt the butter by slightly heating the saucepan in which it is located, or melt it in a water bath. You need to take 120 grams of oil, the oil should be a little warm so that the yeast does not cook after combining with it. In eggs - 2 pieces, separate the whites from the yolks, grind the yolks well with sugar - one and a half tablespoons, while the whites cool in the refrigerator. Milk - 3, poured to the very top of the glass, slightly warmed up.

In a well-suited dough, when it has doubled in volume and there is a foamy cap on top and about an hour has passed, add the yolks, which should already be ground with sugar, a little salt, butter and mix everything. Gradually add sifted flour in small portions - 2 cups, only after the previous part is completely combined with all components until the mixture is homogeneous. Then gradually pour in warm milk.

After everything is thoroughly mixed, you need to close the container with a lid and remove it so that the dough can ripen in a warm place. After an hour and a half, knead the dough with a spoon and wait until it rises again. Beat the pre-cooled egg whites with salt and combine with the dough. Remove the dough again to rise. When the dough rises again, you can bake it, no need to stir.

Recipe for delicious pancakes with milk

This recipe can be called universal. Such pancakes can be eaten as an independent dish, served with sweet or savory sauces, for example, jam, condensed milk, sour cream with herbs, or wrapped with various fillings. The ingredients make 16-20 medium pancakes.

You will need:

• a glass of flour;
• a pair of eggs;
• 1/2 liter of milk;
• 1 tbsp. Sahara;
• fifty gr. vegetable oil;
• a pinch of salt.

First, let's make the pancake dough with milk:

1. Place the eggs in a suitable container, such as a bowl, add salt and sugar to them, and then mash.
2. Sift the flour into a bowl and mix with the remaining ingredients until the mixture is smooth and free of lumps.
3. Add milk to the bowl. Pour in small portions, stirring.
4. Add butter to the mixture and mix.

How to make pancakes from sour milk

If your milk is sour, don’t worry, it will make delicious pancakes with holes. I acquired my first cooking experience during my student years, in the dormitory. Then all the neighbors gathered to smell the smell, and the plate of pancakes quickly became empty.

Ingredients:

• flour - 2 tbsp
• sour milk - 2 tbsp
• egg - 2 pcs
• vegetable oil - 3 tbsp. l.
• soda - 1 tsp
• sugar - 1 tbsp. l
• salt - 1/2 tsp

Step-by-step preparation:

Sift the flour into a large bowl, add salt, sugar, vegetable oil and eggs.

Mix all ingredients and add sour milk.

Mix everything well again and let it sit for half an hour. Dissolve baking soda in hot water and add to the dough. Beat well. The dough is ready.

Pour the batter into the pan in a thin layer and bake the pancakes on both sides.

Hot, fragrant, openwork with holes, serve them with sour cream, jam, honey. Serve as a dessert with aromatic tea/coffee. Having learned how to make pancakes with sour milk, you can experiment with the filling: meat, mushroom, apple.

Pancakes are eaten freshly baked, after baking they are flavored with butter or sour cream, served as bread and with some first courses.

I want to share with you one interesting recipe for serving pancakes, which I have known for a very long time, but have never seen in any of the pancake shops in the city.

Custard pancakes with milk

Custard pancakes made with milk come out tender and soft, with graceful openwork holes. They are called that because boiling water is poured into the dough and it is cooked.

You will need:

• 2 cups of flour;
• 2 tbsp. Sahara;
• a glass of milk;
• a glass of boiling water;
• 50 gr. vegetable oil;
• a pinch of salt.

Preparation:

1. Place sugar, salt and eggs in a suitable container.
2. Grind the ingredients, pour in the milk and stir.
3. Sift flour into a container and stir. You can do this with a blender. You should have a thick dough.
4. Pour boiling water into the dough, stir, add oil and mix again.
5. Leave the dough to rest for 20 minutes.
6. Pour a small amount of dough into a heated frying pan and spread over the surface.
7. When one side of the pancake turns brown, turn it over to the other, wait for it to brown and place the pancake on a plate.
8. Grease each prepared pancake with butter.

Cooking pancakes with sour milk

If you find that the milk in the refrigerator has turned sour, don't worry. It makes wonderful pancakes. They will especially appeal to those who don’t particularly like sweets, as they have a sweet and sour taste. The pancakes turn out very tender and flavorful. They are quite flexible, so stuffing them is very easy. Some people consider pancakes made with sour milk to be tastier than others, and many compare their taste to regular pancakes. You can try to cook them yourself and decide on your own opinion. Pancakes made with sour milk are a very tasty and appetizing dish. Many housewives use exclusively fresh milk for pancakes, and do not even know that they turn out no less tasty from sour milk. In hot weather, milk quickly sours and can only be used for baking pancakes. To prepare delicious, airy, golden pancakes you need to use some secrets. The most important ingredient is sour milk. Sour milk should not be curdled milk. It should be freshly sour and not spoiled. Natural village milk is best for delicious pancakes. To make the milk sour, boil it, then cool it to 37 degrees, add a little sour cream or natural yogurt. After this, the milk must be left, and in a short time it will turn sour.

Yeast pancakes with milk

Pancakes with milk, cooked with yeast, come out thin, airy with a lot of holes.

You will need:

• liter of milk;
• dry yeast - about 1 tsp;
• a pair of eggs;
• 2 tbsp. Sahara;
• flour – 2.5 cups;
• 50 gr. vegetable oil;
• 1/2 tsp. salt.

Preparation:

1. Heat the milk in the microwave or over a fire to 30°. Pour half the milk into a large saucepan, add the yeast and stir.
2. Add butter, salt, eggs and sugar to the milk with yeast, mix. Add flour in several additions and stir until smooth.
3. Add the rest of the milk little by little, stirring.
4. Leave the dough for 3 hours. It should fit well. The process may take less or more time, everything will depend on the quality of the yeast and the temperature in the room. The warmer the air, the faster the dough will rise.
5. When the dough rises, it will look like fluffy foam. Scoop it out with a ladle, place it in the pan, and then spread it in an even layer. It will settle and turn into a thin pancake with holes.
6. Bake the pancake until golden brown on each side.

Thin pancakes with sour milk

Be sure to add enough sugar to the flour base. Due to this, the pancakes will be rosy and very cute.

Ingredients:

• 1 liter of warm sour milk;
• 2 eggs;
• 4 tbsp. l. Sahara;
• 5 tbsp. l. oil (vegetable);
• 2 tbsp. flour;
• salt.

Preparation:

1. Take your time and beat the eggs with sugar and salt until thick foam.
2. Pour in milk, stir.
3. Add flour gradually, stirring vigorously to prevent the formation of lumps.
4. At the very end, add vegetable oil and mix everything well. Ultimately, the consistency of the dough should be similar to liquid sour cream.
5. Heat the frying pan well, grease it a little with butter or vegetable oil or fat - just grease it lightly, you don’t need to pour a lot of oil into the pan.
6. Bake the pancakes until golden brown on each side.

Openwork pancakes

Openwork pancakes made with milk look unusual and beautiful. They can be made in the shape of hearts, flowers and snowflakes.

You will need:

• a glass of milk;
• a pair of eggs;
• a pinch of salt;
• 1/2 cup flour;
• 2 tbsp. vegetable oil;
• 1 spoon of sugar.

Place sugar, eggs and salt in a bowl. Grind the ingredients, add flour and stir until no lumps remain. Pour in milk, stir, add butter and stir.

Now the dough needs to be placed in a container from which it is convenient to pour it into the frying pan. To do this, you can take a small plastic bottle with a drinking nozzle or with a regular lid, but only in the latter case you need to make a hole in the lid.

Heat and grease a frying pan, then pour the dough onto its surface, forming patterns. To make the pancake strong, first form the outline of the shape from the dough, and then fill its middle. Fry on both sides.

You can wrap different fillings in these lace pancakes. For example, wrap it in lettuce, stuff it with a mixture of ham, cheese, eggs and mayonnaise, and then wrap the lettuce in a pancake.

Pancakes with sour milk

You will need:

• 3 eggs;
• 2 tbsp. Sahara;
• 1 liter of sour milk;
• a pinch of salt;
• 5 tbsp. vegetable oil;
• 2 cups of flour;
• 1/2 tsp. soda

Preparation:

1. Beat sugar, eggs and salt, add 1/3 of the sour milk.
2. Sift the flour into a container with the egg mixture. Add it in small portions, stirring.
3. Pour in the remaining milk, beat with a mixer, add soda, mix and add butter last.
4. Leave the mixture for 1/4 hour, then bake pancakes from it.

Pancakes made with sour milk are tender, but at the same time very flexible, so they are perfect for wrapping a variety of fillings. By the way, many people believe that such pancakes are much tastier than those prepared with fresh milk.

Thin sheets on sour milk

Oddly enough, sour milk pancakes do not have an exact final result that should be followed. Therefore, you can cook them based on your preferences. So, you can bake them in the form of pancakes or American pancakes, or you can use a recipe for baking thin pancakes. The last option does not require many components:

• Wheat flour – 350 g;
• Eggs – 2 pieces;
• Salt – 1/5 teaspoon;
• Sour milk – 500 ml.

Dough preparation time: 7 minutes.

Baking time for each pancake is 3-4 minutes over low heat.

Calorie content per 100 g – 260 kcal.

As mentioned earlier, the more liquid the dough is used for baking, the thinner the resulting pancakes will be. This means that the amount of liquid should significantly exceed the amount of dry ingredients in the recipe, so you won’t have to worry too much about whipping.

Based on the above, you can mix eggs, salt, flour and milk immediately. However, you need to use a mixer for this, starting with the lowest speed and then gradually increasing it.

It is important not to forget to grease the pan with oil, but it is better to use a special culinary brush for this. This way, you can evenly distribute the oil over the surface without overdoing it, and the resulting pancakes won’t turn out greasy. All that remains is to bake them in the usual way, checking and turning them over in time.