American pancakes - pancakes - have taken root, perhaps, in all cuisines of the world, bringing something of their own to the original technology. This is the suggested recipe. We also cook pancakes on fermented baked milk - a traditional fermented milk product of the Slavic peoples.
Fermented baked milk can not only be eaten directly as a drink, but also used for baking. The dough on it can be very different, for this recipe we will use a fresh semi-liquid, like for pancakes.
Pancakes are baked in a dry frying pan, unlike traditional pancakes, and so that they do not burn, any oil is added to the dough.
Ingredients:
- Ryazhenka - 300 g
- Egg - 1 pc.
- Sunflower oil - 60 g
- Wheat flour - 250 g
- Salt - 7 g
- Baking powder - 10 g
- Vanilla sugar - 10 g
Take food for making the dough.
Combine the egg and fermented baked milk in a convenient deep bowl.
Season the mixture with salt and stir. If you want to bake sweet pancakes, add sugar to taste.
Add flour, baking powder and vanilla sugar.
Knead until smooth. The thickness can be adjusted to your taste: the thinner the dough, the thinner the pancakes will be. Pour in sunflower oil.
Stir the dough and let it stand for 15-20 minutes.
Turn on the stove and bake the pancakes in a dry crepe maker or any non-stick skillet, spooning the dough out and keeping a distance. When baking the first side, I cover the dishes with a loose lid.
When bubbles appear on the surface, turn the pancakes over and bake without the lid.
Serve the dish with any additions: honey, sour cream, jam. Any berries and fruits, fruit and berry sauces, condensed milk go well with such baked goods.
Pancakes on fermented baked milk are lush and tender, with a delicate creamy taste. Serve them slightly chilled with sour cream and jam - it's a real delight!
Bon Appetit!
Author: Natalia Antipieva
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