Sour milk pancakes without yeast

It often happens to me - just going to cook some pastries, but there are no chicken eggs in the fridge. We have to get out. Thus, a recipe for pancakes with sour milk without eggs was born, which I often use myself and with great pleasure I want to share with you.

I want to share a simple, tasty and quick recipe for pancakes with sour milk without yeast, which will not take much of your time. The dish turns out to be incredibly tender, airy and just melts in your mouth. Try cooking for a family breakfast and your family will be pleasantly surprised.

For morning tea or coffee, according to this recipe, you can quickly and easily prepare fluffy pancakes from the minimum amount of ingredients: sour milk, flour, soda and sugar, because sour milk is often in the refrigerator. The secret of the deliciousness of such pancakes is that sour milk needs to be heated, then it interacts well with soda and the pancakes will be very fluffy.

Sour milk is ideal for pancakes. Its sour taste is absolutely not felt in finished products. And its changed composition provides just the splendor and friability of the pancakes. In this recipe, we use sour milk for the dough. We recommend using the pancakes immediately, hot and cold: their crumb is tender and friable, and the crust is slightly crispy at the edges. As it cools, the pancakes harden and lose their taste.

Homemade pancakes always create a special atmosphere in the kitchen. And if you serve them for breakfast, then a good mood for the whole day is guaranteed.It is important that such food is not only attractive, but also quite satisfying. It is also convenient that everyone can choose a different accompaniment to pancakes: sour cream, jam, honey, condensed milk, etc. The impression of a multicomponent breakfast is created, and the hostess just needed to quickly mix the dough and fry non-capricious pancakes.

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.

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.