Fritters on sour milk lush recipe. Lush pancakes on sour (sour) milk. Ingredients for sour milk pancakes

17.11.2022

So, in our new master class, we are looking at how to cook fluffy pancakes with sour milk. A recipe with a photo step by step, without yeast and additives, will show you how to cook this wonderful and simple dish.

Lyrical introduction

It is difficult to find a person who would not like pancakes. Simple, tasty, different (depending on the serving) - this delicacy has been familiar to us since childhood and can easily compete with the famous pancakes, which is still the closest relative.

Interestingly, not everyone can learn how to cook pancakes deliciously, but with pancakes, following the right recipe, almost anyone, even a novice hostess, can handle it.

There are even more recipes for pancakes than pancakes. We bring to your attention the "grandmother's" option - lush fritters with sour milk, a recipe with a step-by-step photo of which you see on this page.

Despite all the economy (sour milk will save, again), pancakes prepared according to this recipe are especially lush and tender.

Only now it is worth considering that they are tastiest of all “hot, hot” and it is better to serve them immediately after cooking.

However, according to the same recipe, you can cook pancakes on kefir or plain milk, and if you need to take about the same amount of kefir, slightly less fresh milk will be required. However, the tastiest of all is the proposed option - sour milk.

Ingredients for sour milk pancakes

So, in order to cook lush fritters from sour milk, a recipe with a step-by-step photo of which you will see below, you will need:

2 cups of flour and sour milk,
couple of eggs
a couple tablespoons of sugar
one tablespoon (but without a slide) of baking powder or half a teaspoon of soda,
slaked vinegar,
a pinch of salt
and vegetable oil, on which the pancakes will be fried.

Recipe for fluffy pancakes with sour milk

So how are lush pancakes prepared with sour milk? The recipe with a photo step by step without yeast you see below:

Test preparation

In a bowl, mix eggs with salt and sugar, mix. There is no need to be zealous here, achieving some special foam or other indicators of “overrun”. Simply mix with a whisk until the sugar and salt are combined with the egg mass.

Pour one and a half cups of sour milk into a bowl, mix well again. Add flour, stir until all lumps disperse and the mixture becomes smooth.

Then add the remaining half cup of milk and mix again. This method allows you to reduce the number of problematic lumps of flour, which is one of the most difficult tasks in preparing dough for pancakes and pancakes.

If the lumps cannot be defeated, you can pass the resulting dough through a sieve. But all these manipulations must be done before the baking powder is added.

In general, the batter should not be too thick or too runny and should be dealt with before adding the baking powder. In too liquid, you need to add flour, in too thick - milk.

Now it's the turn of the baking powder (or soda slaked with vinegar). Add and stir quickly. After adding the dough should resemble sour cream in consistency and become more airy.

You don’t need to stir for a very long time, this process will release air bubbles from the dough, which give “airiness” and due to which fluffy pancakes are obtained with sour milk.

Frying process in a frying pan

Let's get straight to baking. Pour vegetable oil into the pan, enough to completely cover the bottom.

Warm it up well over high heat. The oil should be really hot, so that it is minimally absorbed into the dough and the finished pancakes do not become too greasy.

When the oil is hot, spoon the batter into the pan. For frying, as a rule, a couple of minutes on one side is enough - a golden crust should appear.

Then turn over with a spatula and fry the other side until the same crust.

If the pancakes still turn out to be very greasy, after the pan they can first be transferred to a dish covered with napkins or paper towels that will absorb the fat, and already transferred to another dish when serving.

Step-by-step recipes for making fluffy pancakes with sour milk

2018-02-04 Natalia Danchishak

Grade
prescription

4395

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

3 gr.

carbohydrates

29 gr.

176 kcal.

Option 1. The classic recipe for fluffy fritters in sour milk with yeast

Sour milk can be used to make fluffy and delicious pancakes, especially if the dough is kneaded with yeast. To make baking successful, use yeast only from a trusted manufacturer. You can use both dry active and raw.

Ingredients:

half stack. wheat flour;
sour milk - stack;
egg;
5 g active yeast;
30 g white sugar;
kitchen salt - a pinch.

Step-by-step recipe for pancakes with sour milk with yeast

Crack an egg into a deep bowl, add a pinch of salt and granulated sugar. Shake everything with a whisk or mixer at minimum speed.

Pour the sour milk into a separate cup. Stir in the sifted flour and instant yeast. Stir until you get a homogeneous mass without lumps. Enter the egg mixture and shake again with a whisk. Leave warm for at least half an hour. Bubbles should appear on the surface.

Place a frying pan with vegetable oil on medium heat. When it warms up well, lay out the dough in the form of small cakes and fry until golden brown. Then flip over with a spatula and brown on the other side.

The milk must be at room temperature or slightly warmed up for the yeast to work. You can pre-dilute them in a small amount of heated water, leave for ten minutes and only then combine with sour milk.

Option 2. A quick recipe for fluffy pancakes with sour milk

The yeast dough needs some time to rise. When you need to quickly cook pancakes, baking powder and soda are used instead of yeast. Simply add this ingredient to the dough and you can start frying.

Ingredients

one and a half glasses of wheat flour;
1/3 pack of butter;
two large eggs;
30 ml of boiling water;
half a liter of sour milk;
a pinch of trusted salt;
70 g white sugar;
5 g of soda.

How to quickly cook pancakes with sour milk

Crack two eggs into a bowl, add a pinch of salt and white sugar. Whisk the eggs with a whisk or mixer at minimum speed until the crystals dissolve. Without stopping shaking, pour in the sour milk.

We boil water in a kettle. Pour soda into a glass and extinguish it with boiling water. We stir. Pour the baking soda solution into the milk mixture. Sift the flour directly into a cup with sour milk and shake with a whisk so that no lumps remain. We place the cup with the dough in a large bowl of hot water and leave for a quarter of an hour.

Heat up a frying pan, grease it with a piece of butter. We spread the dough with a tablespoon and bake until golden brown. Turn the pancakes over and bake on the other side. Grease the pan before each batch of dough.

Soda can be replaced with baking powder. Extinguish soda with boiling water, vinegar or lemon juice. For flavor, vanilla or lemon zest is added to the dough. Especially delicious pancakes are obtained if you cook them with pieces of fresh fruit or dried fruit.

Option 3. Sour milk pancakes with apples and carrots

Thanks to apples and carrots, the taste of fritters will acquire a certain piquancy. Vegetables and fruits contain the necessary vitamins and minerals, so these pastries are also useful.

Ingredients:

5g fast acting yeast;
one and a half stack. premium flour;
vegetable oil;
250 ml of sour milk;
large carrot;
large egg;
100 g white sugar;
a pinch of salt;
four apples;
ground cinnamon;
vanilla sugar - a bag.

How to cook

Warm the sour milk slightly. Pour into a cup, add salt, yeast and sugar. Stir. In small portions, introduce premium flour, after sifting it, and knead the dough without lumps.

Whisk the egg separately. Combine the beaten egg with the sour milk mixture, cover with a clean towel and leave warm for forty minutes.

Wash carrots and apples. Clear. Remove the core from the apples. Grind the carrots on a grater with small sections. Grate the apple coarsely.

Add chopped fruits and vegetables to the risen dough. Stir by adding cinnamon and vanilla sugar.

Bake pancakes in a hot frying pan on both sides until golden brown, over moderate heat. Put the finished pancakes on a napkin to get rid of excess fat.

Fry the pancakes over medium heat so that they are well baked. Serve pancakes with jam, sour cream or cream. You can sprinkle chocolate or coconut chips on top.

Option 4. Fritters on sour milk with dried apricots and raisins

Fritters on sour milk are tender and fluffy. Dried fruit lovers can add dried apricots and raisins to the dough. Baking will be tasty and healthy. Before adding to the dough, dried fruits are recommended to be steamed, pouring boiling water. This will make them juicy and soft.

Ingredients:

200 ml of sour milk;
30 ml of refined oil;
60 g white sugar;
100 g light raisins;
3 g of soda;
200 g dried apricots;
3 ml of table vinegar;
100 g of premium flour.

Step by step recipe

We combine sour milk with granulated sugar. We extinguish the soda with vinegar in a spoon and add it to the sour-milk product.

Pour the flour in small parts, sifting it twice beforehand, stir until you get a homogeneous dough without lumps. Set aside for 20 minutes.

Wash dried apricots and raisins. We place dried fruits in a deep plate and pour boiling water over it. We leave for ten minutes. Then we drain the water. Lay dry fruits on a paper towel and pat dry. Cut dried apricots into thin strips. We spread the raisins and dried apricots in the dough and mix.

Heat up a spoonful of vegetable oil in a frying pan. We spread the dough with a spoon and fry over moderate heat for about three minutes. Then turn the pancakes over, cover with a lid and continue to fry for the same amount of time.

Be sure to pour boiling water over the dried apricots so that it becomes soft. Steamed dried fruit can be cut into thin strips or small pieces. If the raisins have tails, be sure to remove them.

Option 5. Pancakes with sour milk with bananas and lemon

The combination of lemon and banana allows you to get an unusual, amazing taste of a dish familiar from childhood. Lemon will add freshness, so that the pancakes will not turn out cloyingly sweet. Yeast will make pastries fluffy and soft.

Ingredients:

stack wheat flour;
vegetable oil;
half stack. sour milk;
fast-acting yeast - 5 g;
half stack. banana yogurt;
two large eggs;
one banana;
30 g plum oil;
lemon.

How to cook

Slightly warm the sour milk. Beat eggs into a bowl with a sour-milk product, add banana yogurt and soft butter. Shake everything until smooth with a mixer at minimum speed or with a whisk.

Add instant yeast and powdered sugar to the mixture. Wash the lemon and use the smallest grater to remove the zest from it. Add it to the rest of the ingredients. Stir.

In the liquid mixture, add flour in small parts, after sifting it, stir until you get a dough, the consistency of thick sour cream. Make sure there are no lumps left. Leave the dough warm until bubbles appear on the surface.

Remove the peel from the banana. Cut the fruit into thin circles. Place a frying pan with vegetable oil over medium heat. When a light smoke appears, put the dough into it with a spoon. Lay the banana slices on top and cover the fruit with dough. Once the pancakes are browned, carefully flip them over and continue baking until done.

Instead of bananas, slices of other fruits can be used. You can replace sour milk with kefir or yogurt. If using raw yeast, double the amount.

Baking recipes with sour milk are known to any housewife. They will come in handy when you need to prepare a treat for tea on a quick hand, or there is stale milk in the refrigerator.

It’s just not possible to drink it anymore, the product has acquired an unpleasant aftertaste, but it’s ideal for baking. Delicious pancakes on sour milk are lush, prepared from several ingredients.

The traditional recipe calls for flour, granulated sugar, eggs, salt, soda, vanilla and, of course, sour milk.

In addition to soda, which acts as a baking powder, yeast or baking powder is used. With yeast, pancakes are very fluffy, but the dough is suitable for a long time, and this is not convenient for everyone.

So if you're intent on making a quick whole dish of browned breakfast pancakes, I suggest using a recipe that uses baking soda.

Once in an acidic environment, it begins to release a large number of air bubbles, which affects the splendor of baking.

It is not at all necessary to cook pancakes according to one template. It is much more interesting to serve this dish with a variety of additives in the dough.

For example, dessert pancakes can be made with apple, pear or banana slices. Another option is to add pumpkin puree or grated carrots to the dough.

Choose flavors at your discretion, in addition to the usual vanillin, there is also cinnamon and rum extract.

When presenting a dish, show your imagination. Fold the pancakes upside down and pour over it with condensed milk or sour cream sauce. Chocolate lovers will like a slightly different serving; for them, chocolate cream or chocolate chips will be the best decoration.

However, it is not enough just to mix the ingredients in a bowl and put the resulting mixture into a heated frying pan in vegetable oil.

Cooks do not always manage to cook delicious and lush pancakes with sour milk recipe the first time. In order for the result of your labors to be an attractive dish, you must follow a few simple rules.

Fritters on sour milk without yeast, if they are lush and ruddy, they ask for it in your mouth. It is impossible to look away from them, especially if the dish is decorated and served with your favorite additives.

Today we will look at a recipe and more that will help you become an experienced cook. Your notebook will have several ways to prepare a delicious dish.

Recipe #1: Fluffy Soda Pancakes

Ingredients: 2 eggs; half a liter can of sour milk; 2-3 tbsp. spoons of sugar; soda - a teaspoon with top; ½ teaspoon of salt; 45 ml vegetable oil; 450-470 g flour.

Recipe for cooking:

Using a whisk, mix the salt, sugar and eggs in a bowl.
Add sour milk and butter.
Lastly, add two cups of flour and soda to the dough. You don’t need to work too hard with a whisk, if lumps remain, then this is even good.
Enter the rest of the flour, it is better to add it in two tablespoons. Each time knead the mass with a spatula until it becomes thick, like fat sour cream. It is important not to overdo it here, too much flour will not allow the pancakes to bake well. There is another risk: batter, in which there is little flour, does not rise well. So, the pancakes will not be as lush as intended.
Now leave the bowl with the dough to stand in a warm place, 20 minutes will be enough for it to infuse. Finding the right place is not so easy, but there is a method that will come in handy. You just need to heat water in a saucepan and dip a bowl of dough into it. Cover bowl with cling film on top.
After the set time, you will notice a lot of bubbles on the surface of the dough. This means that you can start frying the pancakes.
Heat the frying pan, then pour vegetable oil into it. Once the oil is hot, spoon in the small pancakes. By the way, mixing the dough is not recommended, otherwise the pancakes will lose splendor. Bake the dish over medium heat on both sides.
Even before you turn the pancakes over, holes form on their surface - evidence that the reaction between soda and sour milk has occurred.

When you add oil to the pan, warm it up, and only then lay out the next portion of the blanks. This is a prerequisite for the pancakes to turn out the way you imagine them.

Put each batch of ready-made fritters with sour milk on a wide dish and sprinkle with powdered sugar. Do you like any kind of sauce?

Then you have at your disposal sour cream, condensed milk, jam, and you never know what else you can think of to decorate the dish. There are recipes when pancakes are served with honey or berry puree.

Surely, your family has its own preferences, and the seasons make their own adjustments.

Recipe number 2: Delicious pancakes with sour milk

A recipe with a photo and a step-by-step description will allow you to master the preparation of a simple and delicious dish.

Even if you have never baked pancakes with sour milk before, pay attention to this recipe.

The good news is that the dish will not take you much time, and you will find the products in your refrigerator.

You will make pancakes if you have on hand: 2 eggs; two glasses of sour milk and white flour.
In addition, you will need: 40 g of sugar; soda - 0.5 tsp and a pinch of salt.

The recipe for these lush and delicious pancakes:

In a deep bowl, beat the sugar with the eggs.
Salt the mixture and pour in the stale milk. Beat the mass with a whisk until it becomes homogeneous, without clots of curdled milk.
Pour flour, hammer the dough. Add soda.
If the mass turns out to be thick, dilute it with sour milk, and set aside for 15-20 minutes. Choose a suitable place, that is, with a comfortable temperature that would help the dough rise.

Prepare a frying pan, it needs to be heated and pour vegetable oil into it. Do not rush to lay out the dough, the oil must have time to heat up, otherwise the pancakes will not rise.

For each batch lay out 4-5 pancakes and keep in mind that there should be a sufficient distance between them.

Make sure that the dish does not burn, to do this, reduce the heat to medium intensity and turn the pancakes over to the other side every two minutes.

It is noteworthy that the recipe allows you to cook pancakes, which, even after cooling, do not lose their lightness.

In addition, their ruddy crust remains as crispy and appetizing as it was at the very beginning.

Those with a sweet tooth will love serving with condensed milk or jam. No worse than another presentation recipe - with sour cream.

Recipe number 3: Yeast pancakes with sour milk

Serving pancakes for breakfast, you charge your family with a positive mood and a lot of useful substances.

Such a dish on a sour dairy product is suitable for both younger students and teenagers, and adults will certainly like it.

By putting various additives on the table, you can please all family members at the same time, regardless of their age.

Ingredients: half a glass of granulated sugar; 500 g of flour and sour milk; 2 eggs; yeast - 1 tbsp. a spoon; vanilla sugar and a pinch of salt.

For frying, you will need vegetable oil.

Recipe:

Lightly heat some milk and dilute the yeast and half the sugar in it.
Rub the rest of the sugar with eggs, add salt and vanilla sugar.
Combine the yeast and egg mass in one bowl, add the sifted flour and knead the dough.
Cover the dough with cling film and place for half an hour near the battery.
Heat vegetable oil in a frying pan and spoon over the pancakes. After two minutes, flip the fluffy pancakes to the opposite side, then remove with a spatula onto a wide plate.

Recipe number 4: Fritters without eggs in sour milk

If you like eggless baking recipes, then be sure to read the article to the end. In this tutorial, you will learn how to make low-calorie fluffy, crispy pancakes.

Serve delicious pancakes with yogurt and fresh berries for dessert or breakfast.

List of ingredients: a tablespoon of granulated sugar; 160 g flour; a glass of curdled milk; a pinch of salt; 0.5 teaspoon of soda.

For frying: vegetable oil.

Recipe:

Extinguish soda in a warm sour dairy product.
Add the rest of the ingredients and knead a not very homogeneous dough (as in the photo).
You need to bake pancakes in a hot frying pan in vegetable oil.

Did you like delicious recipes for lush and ruddy fritters with sour milk? They are easy to make and won't take much of your time.

My video recipe

It just so happened that the milk I had turned sour. I didn’t get upset, because I know that pancakes or pancakes can be made from sour milk. I decided to stop at the second option and bake lush pancakes in a pan for my household.

For kneading the dough, I need a suitable bowl, a whisk, and for baking - a spatula for turning the finished pancakes, a tablespoon. So, for starters, I broke a couple of chicken eggs into a bowl.

I added the stated norm of granulated sugar to chicken eggs. By the way, this rate can be varied. For example, if you plan to serve pancakes with jam or other sweet additions, then the amount of sweet ingredient can be reduced. In general, it's up to your taste preferences. Following the sugar, I added an incomplete teaspoon of salt to the chicken eggs.

For the next culinary operation, I needed a manual whisk. The eggs are beaten with spices. Not so intense, just mixed the ingredients for about one minute.

The main component for the dough, sour milk, was poured into the resulting egg mass. Milk should be at room temperature. I mixed the ingredients again.

Now you can add wheat flour to the milk and egg mass. It should be added in portions, each time intensively mixing into the milk mixture. Add water at the same time. You don't need to extinguish it. The acids present in sour milk will “take care of this”.

In the end, I got this dough. You may need a little more flour than what I listed on the ingredients list. I added a couple more tablespoons so that the dough was similar in consistency to sour cream. The dough came out without lumps. While I was mixing the dough, I put a frying pan on the stove. She poured vegetable oil into it to warm it up.

The oil is hot in the pan, which means you can lay out the cooked dough. I used a regular soup spoon.

A very simple recipe. You can do it even in the morning, when the refrigerator is empty, and little capricious people need to build something for breakfast. It takes 20-30 minutes, but the children love this very much! Plus, recycling of spoiled milk)))
I immediately warn you that I make pancakes from sour HOME milk (we are supplied with this stuff by my husband's parents). It sours naturally for me, without any additives, thickeners, bacteria, etc. I just leave milk in a jar on the nightstand for a day (in summer it sours overnight or even less). Sometimes I leave it in the refrigerator if I don’t plan to do anything and it also turns sour, only longer. In a word, everything that did not go to porridge goes to pancakes and pancakes. I have never made it from store-bought sour milk and I don’t advise it, it raises doubts. It is better then to take kefir.
Pour the flour into a small bowl or saucepan and beat in the egg.

Then sugar and sour milk.

I don't bother with separate whipping of the ingredients, believe me, if you throw everything into a bowl and then beat with a mixer, it turns out just as well. But if you are doing it for the first time, then it is better to pour sour milk (kefir) in portions. Let's say that half a cup of milk (kefir) was added to flour, sugar and an egg, everything was beaten, then a little bit more - beaten. So it will be easier to bring the dough to the desired consistency, because both sour milk and kefir can be too liquid and then it may need less than 1 glass.
Soda can be put directly into sour milk or kefir, they have enough acid and you can not extinguish it with vinegar on purpose. But if it is very scary that the pancakes will not rise, you can pay off, just in case.

The dough in the end should turn out like a very thick sour cream. It should not be too liquid (that means a lot of kefir was added and the dough will be more for pancakes, the pancakes will spread and not baked properly) or too thick (it means too much flour and the pancakes will not be soft, but "wooden").
To check, take a full spoonful of dough and let it drain, it should form folds and a tubercle in a bowl, but spread almost immediately, do not hold its shape.

For frying, I take a large frying pan (it will be faster) and put the dough on a tablespoon. I cook on medium heat.

When the surface of the pancakes turns a little yellow and bubbles strongly, you can turn it over.

A little more and the pancakes are ready! Very simple, fast and easy. The amount of ingredients is designed for two adults and two children, there will also be left for lunch and dinner)))