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Pancakes with curdled milk without eggs and yeast

1778

Kitchen Russian

Calorie content 223.6 kcal

Portions 6 port.

Cooking time 35 minutes

Proteins * 6.3 gr.

Fats * 9.6 gr.

Carbohydrates* 55.3 g

Pancakes with curdled milk without eggs and yeast

Content

I propose to use a simple and easy recipe and cook unusually tender pancakes on yogurt without eggs and yeast. Simple and affordable ingredients are used to make hearty and airy baked goods. Cook and you won't regret it!

Ingredients

Yogurt 500 ml Wheat flour 350 gr. Granulated sugar 3 tbsp Salt 1 tsp Baking soda 1 tsp Vegetable oil for frying

Cooking process

Remove the curdled milk from the refrigerator in advance and heat it over a fire or in a microwave oven until warm, and then add the required amount of baking soda. Stir well with a whisk until a characteristic reaction occurs.

Then add the required amount of granulated sugar and salt. Mix thoroughly with a whisk until smooth.

Sift the required amount of wheat flour into a separate container through a fine sieve and gradually add it to the liquid ingredients in several steps.

Using a whisk, mix the dough thoroughly.

Heat a skillet with a thick bottom over low heat. Pour in a small amount of vegetable oil. With a tablespoon, gently place the dough, filling the entire surface of the pan. Cover the skillet with a lid and cook until the edges of the pancakes are lightly browned and the dough is bubbling over the top.

Use two forks or a spatula to turn the pancakes onto the other side. Cover and fry the pancakes until golden brown.

Remove the finished pancakes from the pan. Place on a serving platter or plate. Serve lush pancakes on curdled milk without eggs and yeast in portions. If desired, additionally serve your favorite jam, jam, jam, syrup, condensed milk or sour cream.

Enjoy fluffy airy baked goods!