Sour milk pancakes
4 servings
40 minutes
Pancakes made from sour milk are a cozy and simple dish of Russian cuisine with a long history. When milk began to sour, it was used in baking to create soft, airy pancakes with a slight tang. They have a delicate taste with light sweet notes and a porous, appetizing texture. Pancakes are good as a standalone dish or paired with jam, sour cream, or honey. The recipe's uniqueness lies in the reaction of baking soda with sour milk, making the batter especially airy. They are easy and pleasant to prepare: the process is simple and doesn't require complex ingredients, while the result is always delightful. This dish embodies true home comfort and traditional flavor combinations.
1
Whisk together sugar, egg, and salt. Pour in sour milk and whisk. Add flour and mix.
- Sugar: 2.5 tablespoons
- Chicken egg: 1 piece
- Salt: pinch
- Soured milk: 500 ml
- Wheat flour: 2.5 glasss
2
Dissolve baking soda in the dough. Mix the dough and let it sit for 15 minutes (bubbles will start to appear on the surface — a reaction of soda with milk, plus the gluten in the flour will swell). No need to knead too much; it's okay to leave some small lumps.
- Baking soda reacted with acid: 0.5 teaspoon
3
Fry the pancakes by scooping with a spoon, moving along the edge as if pinching off the batter, then shaking it onto the skillet.