Sour milk pancakes

4 servings

25 minutes

Pancakes made from sour milk are a delicate, airy dish of Russian cuisine known for their light sweet-sour taste and soft texture. Historically, pancakes were made as a way to use spoiled milk, turning it into appetizing golden cakes. The leavening agent makes the batter particularly airy, while a short mixing time preserves its porous structure. Pancakes are served hot, traditionally with sour cream, honey or berry sauce, making them ideal for a cozy breakfast or light snack. This dish is loved by many for its simplicity and versatility — fresh berries, honey or jam can be added for flavor variety. A great example of how Russian cuisine cherishes ingredients and creates a truly homey and warm taste from simple components.

Energy value per serving

• Calories: 400.4
• Proteins: 13.9g
• Fats: 7.8g
• Carbohydrates: 69.4g

Ingredients

• Milk: 2 glass
• Wheat flour: 2 glass
• Chicken egg: 2 pc
• Sugar: 2 tbsp
• Salt: pinch
• Baking powder: 1 tsp

Cooking steps

1. Mix the eggs in a bowl with sugar and salt. No need to beat too much, just stir the eggs with a whisk and combine them with the sugar.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 2 tablespoons
   • Salt:  pinch

2. Add 3/4 of the milk volume and mix well.

   Required ingredients:

   • Milk: 2 glasss

3. Add flour and mix until smooth, then add the remaining milk and mix again. This method will help eliminate any lumps. If you still can't get rid of lumps in the dough, you can pass the dough through a sieve before adding the baking powder.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Milk: 2 glasss

4. Add the baking powder and mix the dough very quickly, which will immediately become airier and resemble sour cream in consistency. After adding the baking powder, do not mix the dough for too long to preserve the air bubbles. This will allow you to make especially tender and fluffy pancakes.

   Required ingredients:

   • Baking powder: 1 teaspoon

5. Pour vegetable oil into the pan to cover the bottom. Heat the oil well and spoon the batter into the pan. Fry the pancakes for 1-2 minutes on one side until golden brown.

6. Use a spatula to flip the pancakes and fry the other side until golden brown. To remove excess fat, place the pancakes on a plate lined with several layers of paper towels after frying. For serving, transfer the pancakes to another plate or simply remove the towels that absorbed the fat.

7. Serve the pancakes warm with sour cream, honey, or berry sauce.