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➠ Sour milk pancakes without eggs and yeast

Sour milk pancakes without eggs and yeast

984

Kitchen Russian

Calorie content 230.4 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 3 gr.

Fats * 8.4 gr.

Carbohydrates* 52.4 g

Sour milk pancakes without eggs and yeast

Content

You can often find recipes for delicious dishes, the preparation of which requires a minimum of ingredients, and the result will really please. These pancakes are just such. Most of the dough will require only sour milk and flour. The rest of the additives add flavor, aroma and loosen the texture of the dough: salt, sugar, soda, vanillin. When hot, such pancakes are soft and crumbly, with a crispy crust. They go well with sour cream, jam, honey. When cooled down, the products harden and are no longer so tasty. Therefore, we recommend preparing such a portion so that you can eat everything at once.

Ingredients

Sour milk 200 ml. Wheat flour 170 g Baking soda 0.5 tsp Salt 1 pinch Granulated sugar 1 - 2 tablespoons Vanillin 1 pinch Vegetable oil for frying Sour cream taste Jam taste

Cooking process

Pour sour milk into a bowl. It is desirable that it be at room or even slightly warm temperature - so the pancakes will turn out to be softer and looser. Pour soda, salt, granulated sugar into the sour milk and mix well.

Shake additionally with a whisk so that the soda is well distributed over the milk and extinguished qualitatively - air bubbles should appear on the surface of the mixture.

The last step remains: sift the flour and pour it together with vanilla into the milk mixture. Mix thoroughly with a whisk to break up all the lumps and get a completely homogeneous smooth consistency. The density of the dough should be medium: if you run a spoon over the dough, there is practically no trace left, and the furrow closes. If you collect the dough in a spoon, then it does not fall from it, but flows smoothly.

Pour odorless vegetable oil into the pan in such an amount that it covers the bottom with a thin layer. Heat the oil over medium-high heat until hot. We spread the kneaded dough with a tablespoon in hot oil, trying to form rounded pancakes. We spread them at a short distance from each other, since they increase slightly during frying, and so that later it would be more convenient to turn them over. Fry the pancakes on one side for one and a half to two minutes until golden brown.

Then turn the pancakes over to the other side with a thin spatula and continue to fry until they are browned from below.

Remove the finished pancakes from the pan and dry on a paper towel - it will absorb excess oil. Fry the rest of the dough in the same way. We serve hot golden pancakes traditionally with sour cream and jam.

Bon Appetit!