Sour Pancakes
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
The perfect recipe hailing from the countryside: when milk soured at home, it wasn't thrown away but used for pancakes. However, we suggest not waiting for the milk to sour, but rather intentionally turning it into 'sour milk.'
Ingredients
- Fermented Milk - 15 fl oz
- Wheat Flour - 4.6 oz
- Chicken Egg - 2 pieces
- Sugar - 1.1 oz
- Salt - ¼ spoons
- Activated Baking Soda - ½ spoons
- Vegetable Oil - 4 spoons
- Water - 1 fl oz
- Sour Cream - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Whisk the eggs with sugar and salt until lightly frothy.
Step 3
Add sour milk and baking soda, and mix until smooth.
Step 4
Add the flour and mix well again to avoid any lumps.
Step 5
Stir 2 tablespoons of vegetable oil and water into the dough, mix well, and let it rest for about 10 minutes.
Step 6
Preheat the crepe pan well and grease it with vegetable oil.
Step 7
Pour a ladle of batter onto the skillet, spreading it evenly across the surface.
Step 8
When the edges of the pancake turn golden brown, flip it over and cook for another 20–30 seconds.
Step 9
Fry all the batter in this way, brushing each pancake with butter.
Step 10
Serve the pancakes with sour cream or your favorite toppings.
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