Fritters on sour milk recipe without soda. How to cook pancakes with sour milk? How do we cook magnificent pancakes

Hot pancakes with sour milk and cold sour cream are the “secret weapon” with which loving grandmothers manage to successfully lure their grown grandchildren to visit. The presented simple recipe allows mothers to compete with the older generation.

The main feature of sweet fragrant pastries is a rather batter. Baking soda will give it volume and airiness. Excess flour can ruin the whole thing, so you should stick to the suggested proportions.

Versatility sweet pastries in that it organically fits into any dessert “configuration”.

Ingredients

• sour milk 1 cup (250 ml)
• chicken egg 1 pc.
• salt 1 tsp
• sugar 2 tbsp. l.
• soda 0.75 tsp
• vegetable oil 2 tbsp. l. + for frying
• wheat flour 200 g

Cooking

1. Pour sour milk into a deep bowl to prepare the dough. Add baking soda to make the pancakes fluffy. Stir. Leave pa for 5-7 minutes so that the soda reacts with sour milk.

2. Sprinkle salt and sugar. Stir to dissolve both ingredients.

3. Beat in a medium egg to the rest of the ingredients. Shake with a whisk until evenly distributed.

4. Pour in vegetable oil. Stir.

5. For baking, it is always recommended to sift the flour so that the finished product is soft and airy. Add the sifted flour to the liquid ingredients. Mix until a homogeneous consistency without lumps is formed.

6. The dough for pancakes should not be liquid and not very thick (for example, like 15% sour cream). Leave on the kitchen counter for 10-15 minutes.

7. Pour oil into the pan. Adjust the amount to your liking. You can cook pancakes without vegetable oil in a hot frying pan. Spoon small portions of the dough into the well-heated oil. Grill over medium heat for 2-3 minutes on each side. If you cook on low heat, then it will take a little more time.

8. Put the fried pancakes on a paper towel or a layer of napkins to absorb excess oil. Serve at the table so that they do not have time to cool.

Note to the owner

1. Eggs and milk intended for kneading dough must be room temperature. Careless heating of milk in a water bath can lead to the separation of whey, so you should take it out of the refrigerator in advance.

2. In order to get an airy dough, eggs are added to it, beaten separately. In the composition of viscous milk, this cannot be done qualitatively. Part of the flour can be replaced with semolina.

3. Constant stirring while adding flour will avoid annoying lumps in the dough. You can add small pieces of apples, cinnamon or vanilla to it. In the appetizer version of pancakes, you can add green onions or dill, any spices to taste. But the additive should be insignificant in volume so as not to precipitate the dough.

4. After proofing, do not stir it. If the dough is thick, you can spread it out, helping yourself with another spoon. Too large portions can bake poorly: the optimal volume is half a tablespoon.

5. It is better if the pan is cast iron, with a thick bottom - it will ensure uniform heating of the entire area. When gas bubbles begin to form on the surface of the dough, the pancakes are turned over in the pan. If necessary, this can be done several times, achieving a dense crispy crust.

Pancakes are prepared, as a rule, on the basis of fermented milk drinks - kefir, yogurt, sour cream or yogurt (as well as buttermilk and whey), it is these products that make pancakes tender and fluffy. Each fermented milk product has its fans, and sour milk pancakes are no exception: they come out so tasty and beautiful that many housewives start baking them not only when a portion of milk turns sour in the kitchen. Often, milk is fermented specifically for pancakes, and some connoisseurs buy selected, natural, full-fat milk for this purpose and claim that only lush pancakes can be obtained on it. You can quickly turn milk into yogurt by heating the milk well and pouring vinegar into it (2 tsp of 9% table vinegar will be needed for 0.5 liters of milk). Almost before your eyes, the milk will begin to curdle.

Despite the seeming simplicity of preparation, not all housewives get pancakes with sour milk the first (and even the second and third) times. It’s not enough just to mix the products and put the dough on a hot pan with a spoon, you need to follow a few simple rules, and then there will be lush, ruddy, fried pancakes on the table, and not flat half-baked dough rounds.

Time: dough kneading 10 minutes
proofing 20 minutes
frying for about 30 minutes
Yield: 50 pieces

Ingredients

For the test

• sour milk 500 ml
• eggs 2 pcs.
• granulated sugar 2 tbsp. l. (sweet teeth can put 3 tablespoons of sugar)
• soda 1 tsp with a slide
• salt 0.5 tsp
• vegetable oil 3 tbsp. l.
• whole wheat flour about 3 cups

For frying

• 100-150 ml vegetable oil

Cooking

To knead the dough for pancakes, you do not need to use a mixer, everything is mixed with an ordinary whisk.
Break eggs into a cup, add sugar, salt, beat everything with a whisk.



Pour milk and vegetable oil into the egg mass, beat everything again with a whisk. Pour 2 cups flour and soda, mix everything gently with a whisk.



Ideal uniformity should not be achieved, let small lumps of flour remain - dough for fluffy pancakes in sour milk does not like kneading!



Next, add flour in portions of 3 tbsp. spoons and stir into the batter. It is necessary to achieve the consistency of thick sour cream, this moment is especially important. If there is little flour, then the pancakes will not rise, and if there is a lot, then they will not be baked.



Now the dough needs to be distanced, for this, cover the cup with a lid and put in a warm place for 20 minutes. If there is no warm place in the house for proofing, then rearrange the cup with the dough in a wider bowl with warm water.



After 20 minutes, the dough will be ready for frying. Bubbles will be visible on the surface from the reaction of soda with sour milk. Do not mix the dough!



Pour oil into a pan (the most reliable, with a thick bottom, ideal if cast iron) and heat it very well over high heat, and this is the next important point. If the pan and oil are not hot enough, then the pancakes will not turn out “perforated”.

Take a tablespoon of dough from above. Don't interfere! And put into hot oil. Now the fire can be reduced to medium. If everything is done correctly, such holes will appear on the pancakes.



Using forks or spatulas, turn the pancakes over when one side is sufficiently browned and fry the other side.



Remove the finished batch from the pan and lay out a new one to fry.
From the specified amount of products, a huge mountain of fritters with sour milk is obtained, about 50 pieces.



Serve slightly cooled pancakes to the table with jam, sour cream, honey or condensed milk. Even when cooling down, the pancakes will not fall off, but will remain just as tall, with fried crispy barrels.

Well, that's it. Now you know everything to make sour milk pancakes perfect!

Yeast pancakes made on the basis of sour-milk products taste much better than those made from fresh milk products. Pancakes made with sour milk have a special lightness, yeast is added to the dough, they give the cakes a noticeable splendor and appetizing appearance. Yeast dough gets along well with various additives, so do not be afraid to experiment with your favorite dish, add any filling to pancakes.

Pancakes with milk: yeast recipe

Ingredients

• — 500 ml + -
• - 500 g + -
• - 1 tbsp. + -
• - 1/2 cup + -
• - pinch + -
• - for baking + -
• - 2 pcs. + -
• Vanilla sugar - 1 sachet + -

How to cook pancakes

It is best for young housewives to start with the preparation of classic pancakes. Simple technology and simple ingredients will allow you to quickly make a noble portion of lush, and most importantly - delicious pancakes.

1. In warm milk, put a pinch of salt, yeast and stir everything thoroughly.
2. Beat eggs with regular sugar.
3. We mix the beaten eggs with sour milk, add vanilla sugar to it, after which we gradually begin to add the sifted (at least 3 times) flour.
4. When the dough is well kneaded and becomes in consistency, like thick sour cream, cover the container with the dough. cling film.
5. We remove the batch for a while (15-30 minutes, sometimes longer) in a warm place and wait until the dough comes up, becoming more lush and porous.
6. We heat the pan in oil, put the dough on the bottom and bake the pancakes over medium heat.
7. Serve the finished dish with sour cream, condensed milk or jam.

Housewives who have more culinary experience can start baking more complex pancakes - with stuffing. The following recipe for making pancakes is just that.

The combination of fresh apples and carrots in sour milk pancakes will make the taste of a familiar dish unusual and a little spicy. In addition to the originality of taste, the cakes will have one more feature - the huge benefits of the product for the body.

Ingredients

• Flour - 1-1.5 cups (200-250 g);
• Yeast (dry) - 1 tsp;
• Sour milk - 200-250 ml;
• Egg - 1 pc.;
• Salt - 1 pinch;
• Cinnamon - to taste;
• Vanilla sugar - 1 sachet (or less);
• Apple - 3-4 pcs.;
• Sugar - 4 tbsp. l.;
• Carrots (large) - 1 pc.;
• Vegetable oil (used only for baking).

Step by step cooking pancakes

1. We put sugar, salt, yeast into the warmed milk.
2. We mix the sour product, after which we gradually add the sifted high-grade flour to it.
3. Beat the egg separately.
4. We mix the beaten egg with the total mass, cover the dough with a towel (or cling film), give it time to brew a little.
5. We clean carrots and apples, then proceed to grind them - we rub on a grater. We rub the carrot on a fine grater, the apple on a coarse grater.
6. When the dough for the pancakes is suitable, add the grated ingredients to it.
7. Mix the dough mass (mix thoroughly, but gently), finally sprinkling it with vanilla sugar and cinnamon. Next, let's start baking.
8. In a heated frying pan, bake pancakes on both sides over low heat. It is very important that not only the dough itself is baked, but also its filling.
9. Put the finished pancakes with sour milk and yeast before serving on a napkin so that the remaining oil drains.

How to serve stuffed yeast fritters

We serve baked lush pancakes with cream, jam or jam to the table. You can simply sprinkle the cakes with powdered sugar or ground cinnamon, as you like.

In general, apple-carrot pancakes are an excellent dessert not only for adults, but also for children, therefore, when serving a dish, it can be decorated in a special way. For example, pour sour cream over the pancakes, and then sprinkle them with grated chocolate or pieces of fruit on top, making various shapes out of the products.

Lemon-banana pancakes made from sour milk

At first glance, incompatible products, banana and lemon, create an amazing and unusual taste of a well-known dish. Recipe for sour milk and yeast - great option for preparing such a special dessert, so it’s just right to start cooking technology.

Ingredients

• Flour - 1 cup (200 g);
• Sour milk - 100 ml;
• Banana yogurt - 125 ml;
• Powdered sugar - 3 tbsp. l.;
• Banana - 1 pc.;
• Lemon - 1 pc.;
• Butter - 1 tbsp. l.;
• Eggs - 2 pcs.;
• Yeast (dry) - 1 tsp;
• Vegetable oil for frying.

pancake recipe

1. Mix warm milk, eggs, yogurt (not cold), butter.
2. Add flour, chopped lemon zest, yeast, powdered sugar to the bulk.
3. Thoroughly mix the dough until it thickens and turns into a homogeneous mass.
4. After kneading, remove the dough for a while in a warm place.
5. We clean the banana, cut it into thin rings.
6. When the dough is ready, we start baking. We put dough cakes on the bottom of a hot frying pan, put banana slices on top of them, and cover them with an additional layer of dough.
7. We bake pancakes from sour milk over moderate heat, then transfer them to a napkin, removing any remaining oil.
8. We serve pancakes to the table warm, along with sour cream or condensed milk.

Now you know how interesting and unusual it is to cook pancakes with sour milk and yeast. Delicious homemade pancakes, made with love and awe, will surprise not only you, but all your household members with their softness and delicate taste.

Pamper your loved ones with an exquisite dessert, and let your family gatherings over a mug of hot tea with fragrant pancakes in your hands become a good good tradition.

Bon appetit!

From time immemorial, pancakes have been baked in Russia, because you can’t imagine a simpler dish. Moreover, when milk turned sour in a few hours without refrigeration and chemical additives, it was used with great success in cooking.

1. Sour milk - 0.5 l.
2. Egg - 2 pcs.
3. Flour - 3 tbsp.
4. Sugar - 3 tbsp. l.
5. Soda (optional) - on the tip of a spoon.
6. Salt - 0.5 tsp.

It is difficult to find someone who does not like pancakes, because they are associated with childhood, a Russian stove, a hospitable hostess and an appetizing aroma in the house.

Even for those who count calories, but love pancakes, there is a way out. Prepare them by replacing wheat flour with oatmeal or any other cereal.

However, pancakes were not always what we cook today. Throughout its history, this dish has undergone many changes, from the name to the recipe.

Quite popular today are tasty pancakes with sour milk based on oatmeal.

The history of making fritters goes back to the distant 16th century. Translated from the ancient Greek "eladion" means cooked "in oil". Pagan Russia known for worshiping the main god - Yarila, the god of the Sun. As a sign of respect before him, people baked small, palm-sized, golden-colored pancakes, which were associated with the Sun. There were such “suns” only with hands, so as not to anger God.

One of the most famous holidays in Russia - Maslenitsa, could not do without pancakes, various cakes and fritters. They were baked in special cast-iron frying pans called "pancakes". Mother-in-laws invited their sons-in-law to visit and treated them to the most delicious dish- pancakes, which were served exclusively with sour cream.

It is noteworthy that initially pancakes had different names in different villages, they were called:

Only in the 20th century did they acquire their usual name. Moreover, in different cities under this name different dishes were understood. In St. Petersburg, it was a cake with a sweet filling, which was served hot. In Moscow, pancakes were baked from rich dough with a high content of eggs and milk. They were big and thick. Today, each housewife prepares pancakes in her own way, adding different fillings, and serving them with sour cream, condensed milk, jam or any other sweets. What could be better than getting together with the whole family in the evening in a cozy kitchen, drinking tea with pancakes and sharing the news of the day.

Unique pancakes with sour milk: we cook it ourselves

Do not rush to scold your husband, who did not pay attention to the date of manufacture of expired milk, everything will go well with a good housewife. Instead of a spoiled mood, it is better to bake pancakes.

Fritters made from sour milk are very fluffy, nostrilous and surprisingly tasty.

The recipe for pancakes with sour milk is not particularly difficult.

However, there are certain conditions that must be met:

1. The dough on sour milk should not be stirred, just pick it up with a tablespoon or ladle and fry in vegetable oil.
2. You can beat the dough with a mixer or blender, but only at the beginning.
3. It is better to knead the dough by hand, and add flour with a fork or whisk.
4. Pancakes can be cooked on wheat, buckwheat or corn flour, and for those who follow the figure, flour can be replaced with oatmeal. In this case, the flakes should be divided into 2 parts: grind one part into large crumbs using a blender, and add the second part later in order to give the pancakes viscosity.
5. As for soda, it must be added when the milk has been standing for a very long time in order to beat off the bitterness. And the effect of bubbles from the fermented milk mixture will appear even without the addition of soda and baking powder.

Sometimes, instead of sour milk, kefir is indicated in recipes, however, this is a way "to hastily», tastier pancakes on sour milk.

There are a lot of fillings and additives in sour pancakes, they can be:

Pancakes from sour milk will not be completely hard, so you need to wait for the milk to sour completely. Ideally, you need to wait for the curd mass to separate from the whey.

Making pancakes with sour milk: a step by step recipe

The preparation is not difficult.

1. Break the eggs into a deep bowl or small saucepan, add salt and sugar, mix with a mixer or whisk.
2. Add sour milk at room temperature to the egg mixture.
3. Flour, previously sifted, mix with a fork or whisk in a circular motion.
4. Lastly, add soda (if desired).
5. Consistency ready dough it should be like thick rustic sour cream so that the “spoon stands”. If the dough is too thick, you can not mix in all the flour.
6. Leave the dough to infuse for 15-20 minutes.
7. Heat a wide shallow frying pan, pour vegetable oil into it and carefully spread the dough with a tablespoon so that there is a small distance between the pancakes and they do not stick together.
8. On medium heat, bake pancakes for 1-2 minutes on each side under a closed lid.

After cooking, put the pancakes on a wide cup, decorate with fruits or berries, you can sprinkle with powdered sugar.

Note to the hostess: pancakes from sour milk

Useful tips can improve the taste of fritters.

If you want to make pancakes with sour milk more fragrant, then add a little vanillin to the dough

1. To make pancakes fragrant, you can add vanillin to them, and finely chopped dill to salted pancakes.
2. Another secret of fragrant and tender pancakes is yogurt, it should be added to the dough during kneading. Yogurt should be taken thick (5-8%), for example strawberry or peach, you can make it yourself, you can take a bottle of Agushi.
3. During the frying process, it is easy to understand when it is time to flip the pancakes. As soon as they began to brown from below, and holes appeared on top, it's time to turn over.
4. Baking soda can make pancakes flat, rubbery. Instead of soda, add a little baking powder to the dough, the pancakes will turn out to be more magnificent.
5. Pancakes can also be cooked with yeast, however, they may not turn out as soft and juicy as with sour milk or kefir.
6. Fritters absorb oil very well, so for those who do not like too fatty, it is better to add a little vegetable oil during frying so that the pancakes do not float in it. Also, vegetable oil can be added directly to the dough (2-3 tbsp), then it is enough to add oil to the pan just before the first batch, then there will be enough oil in the dough.

To prevent pancakes from burning and sticking, you should reduce the amount of sugar, minimize it, especially if the dish is served with jam or condensed milk.

How to cook pancakes with sour milk (video)

As you can see, there are a lot of recipes for making pancakes, fantasize, choose your favorite recipe, and bon appetit!

Fritters with sour milk: recipe (photo)

First you need to prepare all the necessary products

Add the prepared ingredients to the container in turn, including sour milk, eggs, flour and sugar to taste.

We heat the pan with sunflower oil and carefully lay the pancakes on the surface

Be sure to fry the pancakes on both sides until fully cooked and ruddy.

Ready-made pancakes with sour milk can be served with sour cream and fresh berries. Bon appetit!

From time immemorial, pancakes have been baked in Russia, because you can’t imagine a simpler dish. Moreover, when milk turned sour in a few hours without refrigeration and chemical additives, it was used with great success in cooking.

1. Sour milk - 0.5 l.
2. Egg - 2 pcs.
3. Flour - 3 tbsp.
4. Sugar - 3 tbsp. l.
5. Soda (optional) - on the tip of a spoon.
6. Salt - 0.5 tsp.

History: how delicious pancakes were made from sour milk

It is difficult to find someone who does not like pancakes, because they are associated with childhood, a Russian stove, a hospitable hostess and an appetizing aroma in the house.

Even for those who count calories, but love pancakes, there is a way out. Prepare them by replacing wheat flour with oatmeal or any other cereal.

However, pancakes were not always what we cook today. Throughout its history, this dish has undergone many changes, from the name to the recipe.

The history of making fritters goes back to the distant 16th century. Translated from the ancient Greek "eladion" means cooked "in oil". Pagan Russia is known for the worship of the main god - Yarila, the god of the Sun. As a sign of respect before him, people baked small, palm-sized, golden-colored pancakes, which were associated with the Sun. There were such “suns” only with hands, so as not to anger God.

One of the most famous holidays in Russia - Maslenitsa, could not do without pancakes, various cakes and fritters. They were baked in special cast-iron frying pans called "pancakes". The mother-in-laws invited their sons-in-law to visit and treated them to the most delicious dish - pancakes, which were served exclusively with sour cream.

It is noteworthy that initially pancakes had different names in different villages, they were called:

1. pancakes;
2. Olashki;
3. Alyabish.

Only in the 20th century did they acquire their usual name. Moreover, in different cities under this name different dishes were understood. In St. Petersburg, it was a cake with a sweet filling, which was served hot. In Moscow, pancakes were baked from rich dough with a high content of eggs and milk. They were big and thick. Today, each housewife prepares pancakes in her own way, adding different fillings, and serving them with sour cream, condensed milk, jam or any other sweets. What could be better than getting together with the whole family in the evening in a cozy kitchen, drinking tea with pancakes and sharing the news of the day.

Unique pancakes with sour milk: we cook it ourselves

Do not rush to scold your husband, who did not pay attention to the date of manufacture of expired milk, everything will go well with a good housewife. Instead of a spoiled mood, it is better to bake pancakes.

Fritters made from sour milk are very fluffy, nostrilous and surprisingly tasty.

The recipe for pancakes with sour milk is not particularly difficult.

However, there are certain conditions that must be met:

1. The dough on sour milk should not be stirred, just pick it up with a tablespoon or ladle and fry in vegetable oil.
2. You can beat the dough with a mixer or blender, but only at the beginning.
3. It is better to knead the dough by hand, and add flour with a fork or whisk.
4. Pancakes can be cooked on wheat, buckwheat or corn flour, and for those who follow the figure, flour can be replaced with oatmeal. In this case, the flakes should be divided into 2 parts: grind one part into large crumbs using a blender, and add the second part later in order to give the pancakes viscosity.
5. As for soda, it must be added when the milk has been standing for a very long time in order to beat off the bitterness. And the effect of bubbles from the fermented milk mixture will appear even without the addition of soda and baking powder.

Sometimes, instead of sour milk, kefir is indicated in recipes, however, this is a quick way, it is tastier than fritters on sour milk.

There are a lot of fillings and additives in sour pancakes, they can be:

1. vanilla;
2. Curd;
3. Apple;
4. Chicken;
5. Banana;
6. Cheese.

Pancakes from sour milk will not be completely hard, so you need to wait for the milk to sour completely. Ideally, you need to wait for the curd mass to separate from the whey.

Making pancakes with sour milk: a step by step recipe

The preparation is not difficult.

Namely:

1. Break the eggs into a deep bowl or small saucepan, add salt and sugar, mix with a mixer or whisk.
2. Add sour milk at room temperature to the egg mixture.
3. Flour, previously sifted, mix with a fork or whisk in a circular motion.
4. Lastly, add soda (if desired).
5. The consistency of the finished dough should be like thick rustic sour cream so that the “spoon stands”. If the dough is too thick, you can not mix in all the flour.
6. Leave the dough to infuse for 15-20 minutes.
7. Heat a wide shallow frying pan, pour vegetable oil into it and carefully spread the dough with a tablespoon so that there is a small distance between the pancakes and they do not stick together.
8. On medium heat, bake pancakes for 1-2 minutes on each side under a closed lid.

After cooking, put the pancakes on a wide cup, decorate with fruits or berries, you can sprinkle with powdered sugar.

Note to the hostess: pancakes from sour milk

Useful tips can improve the taste of fritters.

What do you need:

1. To make pancakes fragrant, you can add vanillin to them, and finely chopped dill to salted pancakes.
2. Another secret of fragrant and tender pancakes is yogurt, it should be added to the dough during kneading. Yogurt should be taken thick (5-8%), for example strawberry or peach, you can make it yourself, you can take a bottle of Agushi.
3. During the frying process, it is easy to understand when it is time to flip the pancakes. As soon as they began to brown from below, and holes appeared on top, it's time to turn over.
4. Baking soda can make pancakes flat, rubbery. Instead of soda, add a little baking powder to the dough, the pancakes will turn out to be more magnificent.
5. Pancakes can also be cooked with yeast, however, they may not turn out as soft and juicy as with sour milk or kefir.
6. Fritters absorb oil very well, so for those who do not like too fatty, it is better to add a little vegetable oil during frying so that the pancakes do not float in it. Also, vegetable oil can be added directly to the dough (2-3 tbsp), then it is enough to add oil to the pan just before the first batch, then there will be enough oil in the dough.

To prevent pancakes from burning and sticking, you should reduce the amount of sugar, minimize it, especially if the dish is served with jam or condensed milk.