Sour Milk Pancakes
12 servings
30 minutes
Pancakes made from sour milk are an American classic with an unexpected ingredient that makes them especially airy and tender. Originally, such recipes emerged as a way to use fermented dairy products instead of fresh ones, but over time they became favorites in many families. Their taste is a balance of sweetness and a slight tanginess that harmonizes well with honey, berries, or sour cream. Making pancakes is simple: the main ingredients are mixed together and then the batter is poured in portions onto a hot skillet. It's important not to spread it out but to let the pancakes form naturally for an even texture. These pancakes are perfect for breakfast as they are nutritious, light, and create a cozy atmosphere. Serve them with fruits or nuts for a true celebration of flavor.
1
I made a mixture in a pot; first, I put butter in an empty pot and heat it until the butter melts and becomes liquid. Then I add the other ingredients and mix them. To avoid lumps, I set the burner to the lowest heat and stir; when the mixture is homogeneous and lump-free — it's ready.
- Butter: 1 tablespoon
- Soured milk: 500 ml
- Salt: pinch
- Sugar: 2 tablespoons
- Vanillin: 1 g
- Chicken egg: 3 pieces
- Wheat flour: 2.5 glasss
- Baking soda: pinch
2
We heat the pan with vegetable oil, stir the mixture with a ladle, and pour in small portions.
- Vegetable oil: to taste
3
Important! Never spill the mixture by moving the pan; just pour it into the center and wait. After 3-4 minutes, you can flip the pancake and cook until golden or brown.
