Thin pancakes on sour milk came to us from France, they can be with or without filling because you can only wrap the filling in a thin pancake. Prepared on yeast-free dough, they can be both a main dish for breakfast and a dessert for a delicious dinner.
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Let’s not get into terminology now, which name is correct: flatbread, pancakes, fritters, or pancakes. We’ll leave that for culinary history lovers. Today we will cook thin pancakes on sour milk.
When it comes to thin pancakes, probably the biggest debate is whether to put baking powder in the batter. So, no baking powder is added to the pancake batter, the pancakes come out thin due to the consistency of the batter, and you will get holes in them if you just heat the pan well. In general, in this recipe, I will tell you about various details and subtleties of making thin pancakes in milk. I hope everything will work out for you after that because there is nothing difficult about it.
I advise you to use a special pan for pancakes, or even better, two at once, so you can fry twice as fast. Lubricate the pan with oil only before frying the first pancake, it is not necessary after that, the oil that we added to the dough is enough. However, it all depends on the pan, if the pancakes will stick to the pan, then grease it every time, before pouring the batter. It is better to grease the pan with oil because creamy starts to burn quickly. Use a silicone brush or just a napkin soaked in oil to grease the pan.
How to cook homemade thin pancakes on sour milk
Therefore, we heat the pan well, because it is on a hot pan that porous pancakes with holes come out because this is what we are trying to achieve. You will not get holes in the pancakes in a poorly heated pan.
We pour the dough onto the hot pan and at the same time turn it in a circle so that the dough covers the bottom with an even thin layer.
I recommend using a special pan for thin pancakes (this is a sponsored link).
Fry the first pancake. And you will understand how much dough you need to collect in the ladle. So that it is enough for the entire surface of the pan, and thin pancakes are obtained. And if you put too much batter on the first pancake, just pour it over the edge, back into the bowl.
Pancakes recipe with sour milk
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Sour milk pancakes
Hello everyone, dear friends. Today we have a delicious recipe for sour milk pancakes. Try it! Cook it! You will like it!
Ingredients
- Sour milk – 500 ml.
- Boiling water – 250 ml. (ordinary filtered water)
- Chicken eggs – 2 pcs.
- Flour – 320 gr. (high grade)
- Sugar - 2 – 3 tbsp. l. (or to taste)
- Salt – 0.5 tsp.
- Baking soda – 0.5 tsp.
- Vegetable oil – 2-3 tbsp. l.
Instructions
Pour our milk into a deep bowl.
Add two chicken eggs, then successively add salt, half a teaspoon, and baking soda.
Add 3 tablespoons of sugar. You can add less or more according to your taste.
Mix everything well, and add 320 g of sifted flour. You need to take high-quality, high-grade flour from a proven manufacturer.
Now you need to mix everything thoroughly, until a homogeneous mass, without lumps.
Add one glass of boiling water (250 ml.) and immediately stir well and quickly. Then our dough will not have lumps.
Thereafter, add three tablespoons of vegetable oil to our dough, mix. And we put the pan on the fire.
As soon as the pan is heated, add lard or vegetable oil. Next, you don't need oil because the one we added to the dough will be enough. Pour the dough into the pan using a ladle. Depending on the size of the pan, adjust the amount of batter so that your pancake is not too thick, but covers the entire surface of the pan.
It's not for nothing that they say the first pancake is a lump, so don't be afraid to mess it up. If you have a pan with a diameter of 24 – 26 centimeters, then try to start with 1/2 of a ladle full of dough. Pour the dough in a circular motion, and tilt the pan to the right and left so that the dough covers its entire surface. If you pour too much batter, just pour it back into the bowl. And it's okay that this pancake will not be perfectly round because of it.
Cook on fire – above average. Fry on both sides for 30–40 seconds. Repeat the same procedure with the rest of the dough. Frying time may vary for certain reasons. You should turn the pancake when the dough on top seizes and ceases to be sticky, and the edges begin to darken a little. Pull up the pancake with a spatula and carefully turn it over to the other side. Flatten the pancake in the pan if it flips over unevenly.
Your sour milk pancakes are ready.
You can serve pancakes with jam, jam and sour cream, or if you have a sweet tooth, then with condensed milk.
Bon appétit!
Notes
It is best to use a special pancake pan with a low side for this recipe!
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Nutrition Information
Serving Size
4 - 5 servingsAmount Per Serving Calories 227,5Total Fat 5,5gCarbohydrates 33,9gProtein 7,8g
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