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Sour milk pancakes with apples

668

Kitchen Russian

Calorie content 210.3 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 3.7 gr.

Fats * 8.4 gr.

Carbohydrates* 45.7 g

Content

Lush ruddy pancakes will instantly gather all household members at the table. When frying, a warm aroma of homemade dough appears, which is unlikely to leave anyone indifferent. The zest of the pancakes is the apple filling. We suggest placing it not in the center of the products, but simply stirring the pieces of fruit into the dough. The pancakes are juicy and not sugary - refreshing apples go well with sweet dough. It is best to eat the pancakes immediately after frying, while they are hot and soft. After cooling, the dough hardens and is no longer so airy.

Ingredients

Sour milk 1 tbsp. Wheat flour 1.5 tbsp. Salt 1 pinch Baking soda 0.5 tsp Granulated sugar 3 tbsp Apples 1 PC. Vegetable oil for frying Sour cream taste Powdered sugar taste

Cooking process

Put sour milk in a bowl, add the specified amount of salt, granulated sugar and soda to it. Mix everything together with a whisk by hand or with a mixer at medium speed.

Sift the flour and add parts to the milk mass. Knead the dough with a mixer, achieving complete homogeneity.

The finished dough should be quite thick. If you run a spoon over it, a trace should remain. Perhaps, flour will be required a little more or less than indicated - we focus on achieving the described consistency.

Wash the apple, dry it and cut off the peel. Cut the fruit into quarters and cut out the seed pod. Cut the pulp into small pieces. By the way, apples are better suited to those with sourness. A very pleasant flavor contrast is created against the background of the sweet dough. Pour the chopped apple into the prepared dough and mix everything together with a spoon.

Pour vegetable oil into the pan in such an amount that it covers the bottom with a thin layer. We heat the oil until hot. Put the apple dough with a tablespoon in hot oil, making round pancakes. We spread the products at a distance from each other, since they grow a little in size, and then it is more convenient to turn them over. We fry the pancakes on one side for one and a half to two minutes at an average temperature of the stove.

Use a spatula to turn the pancakes over to the other side and continue to fry for one and a half to two minutes, until a golden crust forms from below. Do not make the temperature of the stove too high, as the damp dough simply will not have time to bake.

Remove the finished pancakes from the pan and transfer them to a paper towel so that it absorbs the excess oil from the surface after frying. Put the next portion of pancakes in the pan and fry them in the same way. Place the dried pancakes in a slide on a serving plate and serve immediately while they are hot.