I have already shared several recipes for making pancakes. In this review I will tell you how to make them very thin in sour milk. They are particularly tender, lightweight and have the lowest calorie content.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you have a little sour milk in your refrigerator, do not pour it out. There is a great way to recycle it - make pancakes or pancakes. I have already posted the pancake recipes on the site, and today I will share the pancake recipe. A distinctive feature of these pancakes is that they turn out to be very thin. The dough is literally poured into the pan. But if you want to make more fluffy pancakes, then just add more flour to make the dough thick. It should be "pinched off" with a spoon and shaken off into a frying pan.
All options for making pancakes are very simple and not complicated. There are practically no secrets and subtleties here. And I will describe the small nuances and all the stages of preparation below. I assure you that the result of the dish will please you so much that you will cook it very often.
For the sake of fairness, I note that you can also put all kinds of apples, pears, oranges, peaches, nuts, raisins, chocolate and other products in the dough for pancakes with sour milk. I will also make an important note that sour milk can be bitter, but you should not be intimidated by this. After adding baking soda, this bitterness will disappear and the pancakes will turn out to be very tender.
- Caloric content per 100 g - 180 kcal.
- Servings - 20-25 pcs.
- Cooking time - 30 minutes
Ingredients:
- Flour - 150 g
- Baking soda - 0.5 tsp
- Sour milk - 200 ml
- Egg - 1 pc.
- Refined vegetable oil - 2 tablespoons
- Sugar - 2-3 tablespoons
- Salt - a pinch
Cooking thin pancakes in sour milk:
1. Pour kefir into a container for kneading dough. Remove it from the refrigerator beforehand so that it reaches room temperature.
2. Add a raw egg to kefir and mix it. The egg should also be warm, so remove it from the refrigerator beforehand.
3. Next, pour in vegetable oil and also stir into the mass.
4. Add flour, baking soda, sugar and salt to the liquid ingredients. You can mix the bulk components in one container in advance, and then add to liquid products.
5. Stir the food well so that there are no lumps. Here, focus on the consistency of the dough. That is, if you want to have more tender and thin pancakes, then the consistency of the dough should be pouring, like very liquid sour cream. And for fuller pancakes, add more flour to thicken the dough.
6. Preheat the pan well. For the first portion of frying pancakes, I advise, as for pancakes, grease the surface with a thin layer of vegetable oil. In the future, such manipulations can be avoided. Spoon the dough with a tablespoon and pour it into the pan.
7. Screw the temperature down to medium and fry the pancakes on both sides until golden brown, about 2 minutes on each side. Serve hot pancakes to the table. It is very tasty to use them with condensed milk, hot chocolate, jam or sour cream.
See also a video recipe on how to cook pancakes in sour milk.
