Pancakes with sour milk
2 servings
30 minutes
Pancakes made with sour milk are a traditional Russian dish filled with the warmth and coziness of home cooking. The history of these pancakes dates back to ancient times when housewives used leftover sour milk to create extraordinarily tender and airy flatbreads. Sour milk gives the dough softness and a slight tanginess, while added sugar and butter balance the flavor, making the pancakes delicate and fragrant. Fried to a golden crust, they acquire an appetizing crispy texture on the edges while remaining soft and porous inside. Sour milk pancakes pair perfectly with sour cream, jam, or honey. They make a wonderful addition to morning tea or a cozy family dinner, filling the home with the aroma of warm memories.
1
Crack one egg into a deep bowl and beat it until a light foam forms.
- Chicken egg: 1 piece
2
Add salt and continue whisking. Then pour in the milk, add sugar and baking powder, and mix everything.
- Salt: to taste
- Sour milk: 1 glass
- Sugar: to taste
- Baking powder: 3 g
3
Add flour to the resulting mass and mix. Add 2 tablespoons of vegetable oil and mix again.
- Wheat flour: 4 tablespoons
- Deodorized refined vegetable oil: 3 tablespoons
4
Heat a skillet (preferably light, no more than 26 cm in diameter, as we will flip the pancakes in the air without spatulas). Pour half a tablespoon of vegetable oil into the slightly smoking skillet, spreading it evenly. Using a large spoon or small ladle, pour the batter into the center of the skillet and quickly spread it in circular motions. The stove should be at maximum heat. When the edges of the batter start to set, shake the skillet horizontally. This will help the pancake detach from the hot surface (if it doesn't want to come off, you can assist it without flipping). Manipulating the skillet, make a quick tossing motion to flip the pancake in the air (don't worry if it doesn't work right away; remember — THE FIRST PANCAKE IS ALWAYS A MESS).
- Deodorized refined vegetable oil: 3 tablespoons