Quick and Easy Sour Milk Pancakes

In a hurry, from simple products, for breakfast! Pancakes with sour milk — a recipe that will help utilize the remains of sour milk. It makes wonderful pancakes — soft, tender, with lots of holes.
cook time: 40 min
Isla Thatcher
Quick and Easy Sour Milk Pancakes

Nutrition Facts (per serving)

249
Calories
13g
Fat
25g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Sugar 4 tbsp
Wheat flour 1.5 cup
Water 1 cup
Vanillin to taste
Vegetable oil 100 ml
Baking powder 1 tsp
Chicken eggs 2 pc
Spoiled milk 1 cup

Recipe instructions

Step 1

Step 1
How to make pancakes with sour milk? Beat chicken eggs into a bowl, add sugar and salt. Using a mixer, blender, or hand whisk, mix the ingredients until the eggs are completely incorporated into the mixture. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 2

Step 2
Pour in sour milk and warm water, add baking powder. Stir. If you wish, you can add a pinch of vanillin if the pancakes are prepared as dessert pancakes with a sweet filling. Although such pancakes may well be suitable for stuffing with meat or other savory fillings, in this case the amount of sugar for the dough should be reduced.

Step 3

Step 3
Pour vegetable oil into a bowl with liquid. Stir. Add the sifted wheat flour in parts, whisking the dough each time to prevent lumps from forming. There will be enough flour when the consistency of the dough becomes similar to liquid sour cream. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Step 4

Step 4
Set the bowl with the prepared dough aside and let it rest for 20 minutes. During this time, the flour will finally absorb all the liquid, gluten will develop in it, which will make the dough better in quality.

Step 5

Step 5
Place the frying pan over high heat, then pour a little vegetable oil into it. When the oil is hot, pour a ladle of dough into the pan and let it spread evenly over the surface of the pan. When the pancake has set, reduce the heat to medium.

Step 6

Step 6
When the edges of the pancake are dry, turn it over and fry the other side for 2-3 minutes. Fry all the dough in this way, but vegetable oil is not necessary for frying the second and subsequent pancakes, because it was added to the dough, and the pancakes will not stick to the non-stick pan. In addition, pancakes without adding oil to the pan will turn out drier, less greasy and tasty.

Step 7

Step 7
Serve pancakes with sour cream, jam or condensed milk. Bon appetit!

Additional rubrics

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