Pancakes are prepared in various ways, and housewives use completely different ingredients as a liquid base. But the softest, lush, airy and aromatic they are obtained with sour milk. Having prepared such pancakes at least once, in the future you will specially sour it to create such delicious pastries.
There are some rules to know here. For example, you cannot use milk that is not completely sour. Only a product where bacteria has already divided it into whey and curd mass is considered suitable for baking. Soda must be added to the dough with sour milk, since the sour milk product can be slightly bitter.
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Ingredients:
Sour milk (curdled milk) - 250 ml.
Wheat flour - 250 gr. (1.5 tbsp.)
Baking soda - 0.5 tsp
Salt - 0.25 tsp
Egg - 1 pc.
Sugar - 2 tablespoons
Vegetable oil - 150 ml.
How to cook:
To prepare the dough, prepare a deep bowl and all the food listed.
Drive an egg at room temperature into a container, add granulated sugar to it. The portion of the sweetener can be increased or decreased.
Beat the egg and sugar vigorously with a whisk until a homogeneous mixture is obtained with a frothy “head” on the surface. Try to dissolve the sugar grains as much as possible.
Heat sour milk slightly in a microwave oven or on a hotplate until warm (not hot). Pour it into the egg composition, stir.
Sift the flour through a sieve. Then pour it in small portions into a bowl with the contents, while continuously stirring the mixture.
The dough will contain lumps anyway, so finish off with a hand blender.
While whisking, add the required amount of baking soda. The presence of an acidic environment allows you not to quench it with vinegar.
After the components set, you get a rather thick and fluffy dough, which will fall off the spoon in pieces. Only from this are tall pancakes made.
Let the dough "rest" in a warm place for about 20 minutes. After a while, the mass will be covered with bubbles, after which it is no longer necessary to stir it.
At the same time, heat a frying pan on the burner, pour in the oil. In order for the pancakes to rise well, they must be fried in a large amount of oil. Put 1 tbsp on the surface. thick dough, getting small pieces. Try to give them the most even round shape.
Pancakes are fried quickly enough over a slightly above medium heat. Every minute they must be turned over with a spatula. Cover the pan with a lid during frying.
Put each fried pancakes on a paper sheet so that it absorbs excess fat.
Serve ready-made pancakes with liquid honey, condensed milk or berry jam.
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