Every hostess undoubtedly has a favorite recipe for pancakes. I have this option for cooking them in yogurt or sour milk. A distinctive feature of this dish is its extraordinary subtlety and many holes, which are obtained due to the reaction between the fermented milk medium and soda. When mixing, a mass of bubbles appears in the dough, which then burst in the pan and turn into holes.
Thin pancakes on curdled milk with holes go well with any toppings, and are also suitable for stuffing with various fillings. The cooking process is not complicated at all and takes little time. I invite you to familiarize yourself with the recipe!
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Ingredients:
Sour milk - 0.5 stack.
Wheat flour - 1 stack.
Sugar - 1 tablespoon
Chicken egg - 1 pc.
Soda - 1/3 tsp
Salt - 1 pinch
Vegetable oil - 1 tbsp.
Step by step recipe:
Prepare ingredients according to the list. They should all be at room temperature.
I advise you to use curdled milk with a fat content of at least 2.5%. Wheat flour - not the highest, but the first grade. The main thing is that it is not snow-white (in this case, the grain is ground and cleaned with chlorine), but a slightly creamy color.
You need a large egg - CO, in extreme cases - C1. Well, always take refined, odorless vegetable oil for baking.
Let's start cooking. It is advisable to use a sufficiently deep dish. Add soda to the fermented milk product and mix with a fork.
The mixture will begin to bubble - these are our future holes.
Add salt, sugar, optional different flavors: vanilla, cinnamon. Adjust the amount of sweet sand to your taste, but keep in mind that it is precisely because of the large mass of the sweetener that the pancake can burn during baking.
Beat in an egg. It is best to use a whisk or mixer for mixing. I prefer to whip with my hands.
Sift flour, bring the dough to a homogeneous state so that in no case there are lumps.
Pour vegetable oil into the dishes - this is a necessary manipulation so that the pancakes turn over well during cooking and do not stick to the brazier.
It's just fine if you have a separate frying pan, it is a pancake pan, as a rule, it is quite thick and with low sides. If not, then I advise you to take Teflon or cast iron - they have the best thermal conductivity and are ideal for our dish. On steel or aluminum - the dough will burn.
Brush the bottom with a brush with a minimum amount of vegetable fat and heat well.
Next, pour the dough with a small ladle and fry the pancakes alternately for 1.5-2 minutes. The resulting bubbles should burst during frying, and the unbaked side should lose its shine and become almost dry, then the pancake should be turned over.
Reduce the frying time per turn.
Grease each pancake with butter, if desired.
Serve immediately. Piping hot!
Sour cream, honey, various sweet toppings and syrups are perfect for pancakes. Pair them with caviar, fish, or herring if you like.
Bon Appetit!
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