If suddenly you have sour milk, do not be discouraged ahead of time, but remember about this recipe and cook delicious pancakes on sour milk. Pancakes on skimshom milk - a real treasure for people who do not like very sweet flour products. They have a pleasant sweet and sour taste, they always turn out to be tender and fragrant. If you want to surprise your relatives again with your culinary skills and at the same time spend a minimum of effort, then just bake these pancakes! You say that you do not know the taste of pancakes in sour milk, so you are afraid to try to cook them? Experiment, and you'll find out what kind of opinion about these pancakes will develop for you!
Cooking pancakes on sour milk
Ingredients:
- flour - 400 g;
- eggs - 4 pieces;
- sour milk - 2 items;
- sugar - 5 tbsp. spoons;
- Butter - 2 tbsp. spoons;
- a pinch of salt.
Preparation
First, melt the butter on low heat. In another container mix the yolks with sugar and mix everything thoroughly. Gently pour the melted butter and add a little sour milk. Gradually add flour. Add the remaining milk. Dough for pancakes on sour milk should be a consistency of liquid sour cream. After these actions, whisk in a separate container chilled egg whites beforehand, salt and add them to the dough. Leave weight for 15-20 minutes to disperse all the lumps.
Frying pan as much as possible, greasing with butter beforehand. Note that the pancakes are thick enough, lush, so the portions poured into the pan should not be small. When small holes begin to appear on the pancake, and the edges wrap around slightly and brown, turn it over to the other side and fry until done. Immediately pour the finished pancakes with butter and fold them up so that they are thoroughly soaked with aroma and taste.
At first glance, it seems that cooking pancakes on sour milk is very simple. But, unfortunately, this is not so. So that you get thin, lacy, beautiful pancakes on sour milk, you need to follow some recommendations.
- There is a slightly different recipe for pancakes on sour milk. To get the dough without any lumps, you must first knead a very thick dough, and only then dilute it gradually with sour milk.
- If the dough suddenly turned out to be too liquid, do not rush to add flour - pour out a little dough, add flour, mix and combine with the cast dough.
- To the pancake turned out to be the same in thickness, with one hand pour a little dough on the edge of the pan, and raise the other one and make circular movements, so that the dough evenly fills the entire pan.
- The quantity of sugar can be regulated by the color of pancakes. But do not overdo it if there is a lot of sugar, the pancake will just burn, and not brown.
- Do not beat the dough for pancakes too much - from this they will become dry and "rubber".
- You should have a special frying pan for frying pancakes, its better
do not use to prepare other dishes. - Do not pour oil on the pan, and gently lubricate it every three to four pancakes. It is very convenient to grease a frying pan of a quarter of raw potatoes planted on a knife and moistened with melted butter.
Freshly baked pancakes are eaten very quickly with jam, butter, sour cream or condensed milk - to taste. But if you made a lot of pancakes, then you can stuff them with any stuffing and freeze. At any time you can warm them up in the microwave and serve to the table, surprising everyone with their unpredictability!