Pancakes with sour milk, raspberry jam and condensed milk

5 servings

30 minutes

Pancakes made with sour milk, raspberry jam, and condensed milk are an exquisite combination of tenderness and sweet fruity freshness. This recipe has roots in Russian cuisine, where pancakes symbolize warmth, coziness, and family traditions. Sour milk gives the batter lightness and airiness, while baking soda ensures softness and a porous texture. Raspberry jam adds a bright sweet-sour note, and condensed milk makes the flavor even richer and more delicate. Perfect for breakfast or a cozy tea time, these pancakes delight both adults and children. They can be served with hot tea or fresh berries, enjoying the harmony of flavors in every bite.

Energy value per serving

• Calories: 328.4
• Proteins: 10.8g
• Fats: 5.8g
• Carbohydrates: 55g

Ingredients

• Sour milk: 500 ml
• Wheat flour: 2 glass
• Chicken egg: 2 pc
• Sugar: 2 tbsp
• Salt: to taste
• Vegetable oil: to taste
• Soda: pinch
• Condensed milk: to taste
• Raspberry jam: to taste

Cooking steps

1. Beat the eggs with sugar and a pinch of salt.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 2 tablespoons
   • Salt:  to taste

2. Add sour milk.

   Required ingredients:

   • Sour milk: 500 ml

3. Gradually add sifted flour in small portions while constantly stirring to avoid lumps.

   Required ingredients:

   • Wheat flour: 2 glasss

4. Add baking soda dissolved in a tablespoon of boiling water to the dough. Mix well again.

   Required ingredients:

   • Soda:  pinch

5. Place the molds with the test in boiling water for 10 minutes.

6. Heat the pan. Grease with oil once and bake the pancakes.

   Required ingredients:

   • Vegetable oil:  to taste