Lush pancakes for a family breakfast can be made from any fermented milk product. Today I want to bring to your attention pancakes on fermented baked milk. My family has a special love for this drink, because from early childhood, when my older sister and I went to "Privoz" for groceries, they always went into the dairy building and drank a glass of thick, fragrant and incredibly tasty village fermented baked milk. Now you can buy it in any store in the milk department and make different types of pastries.
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Ingredients:
Ryazhenka - 1 glass
Egg - 1 pc.
Sugar - 1-2 tablespoons
Salt - a pinch
Soda - 0.5 tsp.
Flour - 6-7 tablespoons
Lean oil - for frying
How to cook:
Prepare foods from the list. Fermented baked milk and chicken eggs should be at room temperature, so it will be easier to work with the finished dough.
Pour the fermented baked milk into a convenient deep bowl. Then add sugar and a pinch of salt, half a level teaspoon of baking soda. Stir. Soda with fermented baked milk will immediately react and the mass will foam a little.
Now beat in an egg and whisk into the fermented milk product.
I indicate the amount of sugar taking into account that the pancakes will be served with sweet sauces. If not, add more sweetener.
When a lot of bubbles appear on the surface, you can add flour.
Start with 5-6 spoons, as it all depends on the thickness and fat content of the fermented baked milk. Do not hammer the dough with flour either, otherwise the pancakes may turn out to be rubber.
When the dough looks like very thick sour cream, set it aside and let it sit for a while before baking.
Preheat a skillet with refined vegetable oil, pour in 1.5 tablespoons of dough and bake the pancakes for 1-2 minutes on each side.
Then be sure to place them on paper towels to remove excess oil.
Serve the finished pancakes immediately after cooking. They are very tasty with sour cream, fresh berries or fruits, and, of course, with honey, jam or syrups.
Enjoy!
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