There was no milk at home and kefir was over, but I really wanted pancakes on a milk basis with sourness. We take fermented baked milk and bake such pancakes.
Ingredients:
- 1 cup flour (or slightly more, by consistency)
- 2 glasses of fermented baked milk
- egg
- 1.5 hours l. Sahara
- a pinch of salt
- 3 tbsp. l. vegetable oil
- soda on the tip of a knife
How to cook:
1. Beat the egg with salt and sugar, pour a glass of fermented baked milk into the mixture and stir.
2. Sift flour and mix with baking soda. It is better to start with one glass, since flour can be different and in the end sometimes it takes a handful more.
3. Mix the flour mixture with the egg mixture, pour in the second glass of fermented baked milk and vegetable oil.
Advice: always pour a little water into the pancake dough, look strictly at the consistency and use only warm boiled water.
For these pancakes, the dough should be quite runny, but not like "milk". Something like sour cream in appearance needs to be prepared.
4. Preheat the pan, brush with vegetable oil and bake not very thin pancakes, pouring an incomplete ladle of dough onto the hot bottom of the pan.
Blush blush on both sides.
5. I shake off the finished pancakes on ryazhenka on a clean kitchen towel, as my grandmother taught, and then we roll them into tubes and serve them warmly.
Bon Appetit!
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