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Pancakes on fermented baked milk without eggs

1954

Kitchen Russian

Calorie content 213.3 kcal

Portions 6 port.

Cooking time 55 minutes

Proteins * 6.6 gr.

Fats * 2.6 gr.

Carbohydrates* 50.2 g

Pancakes on fermented baked milk without eggs

Content

Pancakes on fermented baked milk have a creamy taste, do not include eggs. Mineral water is added to the dough to loosen it. The pancakes are quite elastic and fall well behind the pan.

Ingredients

Ryazhenka 0.5 l. Mineral water 250 ml. Wheat flour 750 gr. Granulated sugar 3 tbsp Salt 0.5 tsp Baking powder 0.5 tsp

Cooking process

Sift flour twice with baking powder into a bowl. Pour in fermented baked milk, add salt and sugar, mix. You will get a dough with a thick consistency.

Pour mineral water at room temperature into the dough. Beat everything with a mixer until smooth and let the dough stand for 10 minutes.

Heat a skillet over high heat. Grease the pan with butter or lard. Pour portions of the dough into the pan, bake the pancake on one side. Turn the pancake over and cook for about 25 sec. on the other side. Fold the pancakes in a pile, each pancake can be oiled with butter.