You don't need a lot of skill to bake thin pancakes on a fermented baked milk with holes! The baking itself turns out to be lacy and elegant, the main thing is to withstand the dough and heat the pan strongly. Then, when pouring dough on it, it will immediately set and merge further, forming small holes.
Ryazhenka can be either fresh or even three-day. But it should be remembered that pancakes on such a milk drink will turn out to be tender, soft, so it is best to cook them on medium heat so that they are baked inside with high quality. With an unbaked middle, they will tear when turned over.
You can pour filtered cold water into the dough together with fermented baked milk, or add boiling water already after the end of the kneading (this is important!), so that the beaten eggs do not curl up and the dairy product does not stratified.
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Ingredients:
Chicken eggs - 3 pcs.
Ryazhenka - 1 tbsp. (200 ml)
Water or boiling water - 100 ml
Vegetable oil - 2 tablespoons
Wheat flour - 7 tbsp.
Sugar - 50 g
Salt - 2 pinches
How to cook:
Prepare food.
In a deep bowl, combine chicken eggs with fermented baked milk, adding granulated sugar and a couple of pinches of salt. Whisk everything thoroughly with a whisk or mixer. If you are pouring cold water, then do it at the same stage.
Stir in premium wheat flour. Whisk the entire contents of the container, being careful not to create lumps.
Pour in odorless vegetable oil: olive, sunflower, corn. If you add boiling water, then pour it along with the oil and mix the whole mass instantly. Leave the dough for 15-20 minutes to activate the gluten.
Then heat the pan, grease it with vegetable oil and pour in some of the dough, quickly forming a pancake. In this case, the dough will instantly set to the bottom of the dish and form holes.
Fry the pancake for about a minute on medium heat and turn over. In this way, bake the rest of the pancakes from the remaining dough, only you no longer need to grease the pan with oil.
Serve hot lace pancakes with honey, jam, jam etc., but only to eat them with sweet sauces, you need to bite, because when smeared, they will flow out!
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