Pancakes with sour milk

5 servings

30 minutes

Pancakes made with sour milk are a true classic of Russian cuisine, known for their delicate taste and airy texture. Historically, this recipe emerged as a way to use leftover sour milk, making it economical and accessible. Sour milk gives the batter lightness and a slight tanginess, while baking soda contributes to the fluffiness of the pancakes. The finished pancakes are thin with a golden crust and a subtle sweetness. They pair wonderfully with honey, jam, or sour cream and can also serve as a base for stuffed rolls. Due to their simplicity in preparation and versatility, they are perfect for breakfast or cozy family tea gatherings.

Energy value per serving

• Calories: 389.3
• Proteins: 9g
• Fats: 26.9g
• Carbohydrates: 20g

Ingredients

• Sour milk: 1 l
• Sugar: 4 tbsp
• Chicken egg: 3 pc
• Salt: pinch
• Sunflower oil: 5 tbsp
• Soda: 0.5 tsp
• Wheat flour: to taste

Cooking steps

1. Whisk eggs, salt, and sugar.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Salt:  pinch
   • Sugar: 4 tablespoons

2. Add sour milk.

   Required ingredients:

   • Sour milk: 1 l

3. Gradually add sifted flour in small portions while constantly stirring to avoid lumps. The batter should be light and quite liquid — then the pancakes will be thin.

   Required ingredients:

   • Wheat flour:  to taste

4. Add baking soda and vegetable oil.

   Required ingredients:

   • Soda: 0.5 teaspoon
   • Sunflower oil: 5 tablespoon

5. Bake in a hot pan greased with vegetable oil.

   Required ingredients:

   • Sunflower oil: 5 tablespoon