Pancakes with sour milk
3 servings
35 minutes
Pancakes made with sour milk are an ancient Russian dish rooted in rural cuisine. They were prepared in families where simplicity and ingredient accessibility were always valued. Sour milk gives the batter a special tenderness and a slight tanginess, while baking soda makes the pancakes fluffy. The secret to their taste lies in minimal interference with the batter, allowing it to remain airy. Pancakes are perfect for breakfast or a cozy family tea time and can be served with jam, sour cream, or honey. They fry quickly, filling the home with a warm, sweet aroma. This dish is not just a treat but a small gastronomic tradition passed down through generations.
1
Whisk the milk, add eggs, salt, baking soda, sugar, and mix everything (with a fork or whisk). Then add flour until it reaches the consistency of thick sour cream. But there's one secret — do not whisk the flour too much, it should be gently mixed to keep the dough lumpy.
- Soured milk: 500 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: to taste
- Baking soda: 0.5 teaspoon
- Wheat flour: 1 glass
2
After mixing the dough, take a bowl, pour in hot water (from the tap), place the bowl with the dough in it, cover with a towel, and let it sit for 15 minutes.
3
Then heat the pan well, pour in vegetable oil, and fry the pancakes (do not mix the batter, just scoop with a tablespoon and place it in the pan).
