Creamy Thin Pancakes with Fermented Milk

Delicious, simple, appetizing made from cheap ingredients! Thin pancakes made with fermented baked milk are tender, slightly creamy, with a slight sourness. They go well with savory fillings: herring, smoked fish, caviar. But sweet ones, such as jam, condensed milk, honey or soft caramel, go perfectly with them.
cook time: 40 min
Hazel Farrow
Creamy Thin Pancakes with Fermented Milk

Nutrition Facts (per serving)

177
Calories
6g
Fat
22g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 2 tbsp
Wheat flour 320 g
Water (boiling water) 300 ml
Eggs (large) 2 pc
Vegetable oil 2 tbsp
Soda 1 tsp
Ryazhenka 400 ml

Recipe instructions

Step 1

Step 1
How to make thin pancakes with fermented baked milk with boiling water? Prepare all the necessary ingredients. My ryazhenka is 4% fat, but you can use less fat. Take large eggs.

Step 2

Step 2
In a deep bowl, combine eggs, sugar and salt. Mix everything with a whisk until smooth. There is no need to beat vigorously to prevent bubbles from appearing on the surface. Wash the eggs first with baking soda in warm water, as there may be harmful bacteria on their surface.

Step 3

Step 3
Pour fermented baked milk at room temperature into the bowl and stir again.

Step 4

Step 4
Add baking soda. Stir.

Step 5

Step 5
Sift the flour through a sieve or using a special mug and add it to the dough in parts. Stir after each portion of flour with a whisk to avoid lumps. You may need less or more flour, depending on the required consistency of the dough. At this stage, the dough should be quite thick — like sour cream.

Step 6

Step 6
Pour boiling water into the dough while constantly stirring in a thin stream. You need to stir quickly to avoid the appearance of lumps when brewing the dough. If the consistency of the dough is too thick, you can add a little more boiling water.

Step 7

Step 7
Add vegetable oil and mix thoroughly until the oil is completely dispersed throughout the dough. Leave the dough for 10-15 minutes to cool. The finished dough should not be thick or runny. It will drain easily from the ladle.

Step 8

Step 8
Heat the frying pan on the stove and grease it with vegetable oil. Pour a little batter into the pan, turn it, spread the batter over the entire surface and fry the pancake on both sides until golden brown over moderate heat. To fry the following pancakes, you do not need to grease the pan with oil.

Step 9

Step 9
Stack the finished pancakes on top of each other. If desired, you can grease each one with butter. Serve pancakes on fermented baked milk with boiling water with any jam, jam, fresh berries and fruits, or just sour cream. Bon appetit!

Additional rubrics

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