Fritters with sour milk and yeast. Fritters with sour milk and yeast

From time immemorial, pancakes have been baked in Rus', because easier meals you can't imagine. 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 for 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 Rus' 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 Rus' - Maslenitsa, could not do without pancakes, various flatbreads 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 this name meant different dishes. In St. Petersburg, it was a flatbread with sweet stuffing which was served hot. In Moscow pancakes were baked from sweet dough high in eggs and milk. They were big and thick. Today, every 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.

Recipe for pancakes sour milk is not particularly complex.

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 it on 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 cornmeal, and for those who follow the figure, flour can be replaced with cereals. 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:

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, one should wait for separation curd mass from serum.

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 to egg mixture room temperature.
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 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 fritters- 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 tablespoons), 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.

Baking recipes with sour milk are known to any housewife. They come in handy when you need to prepare a treat for tea on quick hand or there is too much 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 it to be 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 to the dough pumpkin puree or grated carrots.

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 presentation, for them the best decoration will be chocolate cream or chocolate chips.

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 are not always able to cook delicious and fluffy pancakes on sour milk recipe from 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 not one that will help you become an experienced chef. 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:

1. Using a whisk, mix the salt, sugar and eggs in a bowl.
2. Add sour milk and butter.
3. 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.
4. 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.
5. 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.
6. 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.
7. Heat up a frying pan, then pour vegetable oil. 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.
8. 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

Recipe with photo and 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 by which these lush and delicious pancakes:

1. In a deep bowl, beat the sugar with the eggs.
2. Salt the mixture and pour in the stale milk. Beat the mass with a whisk until it becomes homogeneous, without clots of curdled milk.
3. Pour flour, hammer the dough. Add soda.
4. 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 sour dish dairy product 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:

1. Lightly heat some milk and dilute the yeast and half the sugar in it.
2. Rub the rest of the sugar with eggs, add salt and vanilla sugar.
3. Combine yeast and egg mass in one bowl, add the sifted flour and knead the dough.
4. Cover the dough cling film and put for half an hour near the battery.
5. 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:

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

Liked delicious recipes lush and ruddy pancakes in sour milk? They are easy to make and won't take much of your time.

My video recipe

Fritters with sour milk- not only delicious, but also budget-friendly. If your milk is a little sour, do not rush to pour it out. Put it in a warm place and wait for it to completely curl up. Sour milk can be used to test for pancakes, including repaying soda with it. You can also add pears, peaches, oranges and other fruits to the dough for sour milk pancakes.

Important note: before using sour milk, try to see if it is bitter. If yes, be sure to add soda to the dough. Fritters on sour milk are very airy and tender.

Recipes for sour milk fritters

Fritters with sour milk.

Ingredients: half a liter of sour milk, 2 eggs, 2 tbsp. , ½ tsp soda, ½ tsp salt, 1 cup flour, vegetable oil.

Preparation: add soda, salt, sugar and eggs to sour milk in turn. Stir, add flour, cover the bowl with a towel, put in a warm place for 20 minutes. Fry the pancakes by pouring a tablespoon on the heated vegetable oil.

Sour milk fritters with crab sticks.

Ingredients: 240g crab sticks, 100g mushrooms; for the test - 5 tbsp. flour, 1 egg, 1 glass of sour milk, a pinch of soda, vegetable oil,.

Preparation: prepare the dough for pancakes, add chopped ingredients, fry in vegetable oil on both sides, garnish with herbs when serving.

Fritters with sour milk orange peel .

Ingredients: 1.5 cups sour milk, 1 cup flour, 1 egg, 1 tsp. baking powder, 4 tbsp. sugar, a pinch of salt, 1 orange, 100 ml of honey.

Preparation: sift the flour, add in turn kefir, beaten eggs, baking powder, sugar, salt, wash the orange, grate the zest on a fine grater, mix with the dough. Spoon pancakes into vegetable oil, fry until golden brown. Prepare a sauce from the juice of squeezed orange pulp and honey, serve it with pancakes.

Fritters with sour milk from apples.

Ingredients: half a liter of sour milk, 50 g of sugar, salt, soda, 320 g of flour, 2 apples.

Preparation: add eggs, sugar, salt, soda and flour to sour milk, knead the dough, add peeled and finely chopped apples, fry pancakes in hot vegetable oil.

Fritters on sour milk with Jerusalem artichoke.

Ingredients: 300g Jerusalem artichoke, 1 cup sour milk, 1 egg, 1 cup flour, ¼ tsp. salt, ¼ tsp soda.

Preparation: Peel Jerusalem artichoke, grate on a coarse grater, mix with kefir, add flour, salt, soda, egg, knead the dough. Fry pancakes in vegetable oil on both sides, serve with sour cream or jam.

Serve sweet fritters with sour milk with jam, jam or honey; regular fritters can be served with sour cream.

Enjoy your meal!

Lush pancakes without eggs in sour milk

Bake good ones quick pancakes it is possible without adding eggs, but for this you need to follow step by step recipe precisely. Such culinary product it turns out even softer and lush than with the addition of eggs. For a change, you can put pieces of apples, pears, apricots, etc. into the dough. The recipe for making fritters with sour milk perfectly diversifies the addition of wheat and any other flour, for example, buckwheat, oatmeal or whole grain.

Ingredients:

• Flour - 2 tbsp.
• Sour milk - 2 tbsp.
• Granulated sugar - 2 tbsp.
• Salt - 0.5 tsp
• Soda - 1-1.5 tsp

Cooking process:

1. To make it work good dough for pancakes, you first need to stir the sour milk well in a bowl, shaking all the lumps.
2. Next, add flour, slaked soda to the dough (you can not extinguish it if the milk is very sour), salt and sugar and mix well. You should get thick and thick crust, but it does not need to be stirred for a long time.
3. If you want, now you can add pieces of any fruit to the dough, cut into small cubes or grated.
4. In hot vegetable oil, fry pancakes on both sides under the lid. The fire is moderate so that the pancakes do not burn, but are baked inside. On the outside, they should have a beautiful golden crust, not a dark brown one.

Enjoy your meal!

Fluffy pancakes with yeast

According to the same recipe, you can easily and quickly cook lush yeast pancakes not only on sour milk, but also on kefir. In addition to pieces of fresh fruit, raisins, chopped dried apricots or prunes are often added to pancakes to improve their taste.

Ingredients

• Sour milk - 200 ml.
• Chicken egg - 1 pc.
• Dry yeast - 5 gr.
• Water - 50 ml.
• Flour - 180 gr.
• Vanilla sugar - 10 gr.
• Sugar - 30-40 gr.
• Water - 50 ml
• Salt - a pinch.
• Vegetable oil - for frying.

Cooking process:

1. Shake the dry yeast into warm water, and then add flour and sugar to them in a tablespoon and stir. Cover the yeast mass and put it in a warm place for about 15 minutes. During this time, the yeast should come up well, and lush foam will foam on top.
2. Shake well in warm sour milk all its lumps, salt and sugar, vanilla sugar (or a pinch of vanillin), as well as eggs.
3. Add the milk-egg mixture to the yeast dough.
4. Stir the contents of the bowl with a spatula or spoon until evenly mixed.
5. Then knead the thick dough gradually, adding flour in portions and making sure that no lumps form.
6. cover ready dough something and send it to a warm place for half an hour (for example, put a bowl of dough on the battery).
7. Then fry the pancakes so that they are well baked from the inside, and the outside is covered with a fried, but not burnt crust. You need to fry them in a hot frying pan on both sides, under a lid in vegetable oil.
8. Sprinkle fluffy pancakes with powdered sugar and eat with sour cream, whipped cream or jam.

Enjoy your meal!

Advice: so that the dough for pancakes with yeast rises well, heat the products for it to room temperature, taking milk and eggs from the refrigerator in advance.

Lush fritters on sour milk with apples

Sweet, aromatic apples go great with pancake batter, they give these flour products light acidity and pleasant fruity freshness. Many of us ate such pancakes in childhood, and now it's time to cook this simple and very tasty dish. So let's get started!

Ingredients:

• Sour milk - 500 ml.
• Flour - 330-350 gr.
• Apple - 2-3 pcs.
• Sugar - 2 tbsp. or to taste.
• Salt - a pinch.
• Soda - 1 tsp
• Any vinegar - for extinguishing soda.
• Vegetable oil - for frying.

Cooking process:

1. In sour milk, heated to a warm state, stir a pinch of salt, soda and sugar.
2. Introduce flour in portions into milk and knead the dough, shaking it well so that there are no lumps.
3. Then peel clean apples from the peel and cores and cut into cubes (you can grate them). Mix with dough.
4. Let the dough stand for 15-25 minutes and fry the pancakes under the lid in a well-heated pan on both sides. Pancakes should be cooked for at least 2-3 minutes on each side.
5. Serve the pancakes hot with sweet sour cream or cream sauce.

Enjoy your meal!

Fluffy curd pancakes with sour milk

Cottage cheese pancakes with sour milk taste very similar to curd syrniki, only softer, and if you add cottage cheese with a minimum percentage of fat to the dough, then the pancakes will turn out to be more dietary. In this dough, raisins or chopped dried apricots are great as an additive.

Ingredients:

• Cottage cheese - 200 gr.
• Sour milk - 200 ml.
• Flour - 150 gr.
• Sugar - 2 tbsp.
• Egg - 1-2 pcs.
• Salt - a pinch.
• Soda - 5 g.
• Any vinegar - for extinguishing soda.
• Vegetable oil - for frying.

Cooking process:

1. Pound cottage cheese with sour milk in a bowl so that there are no lumps.
2. Add flour, slaked soda and sugar to the mixture, mix well.
3. Infuse the dough for pancakes in a bowl under a lid or under cling film for at least a quarter of an hour.
4. Then fry the pancakes in a well-heated frying pan under a lid in hot vegetable oil. You need to fry pancakes on both sides, over moderate heat.
5. Eat curd fritters with sweet sour cream sauce, washed down with hot tea or coffee.

Enjoy your meal!

Sweet pancakes from tender, air test always appropriate, perfect for breakfast, dinner, tea gatherings with friends or as a dessert. Fritters made with sour milk turn out fluffy and simply melt in your mouth, and the dough with the addition of an orange or an apple refreshes the taste with a fragrant fruity note. Hot pancakes, while still breathing steam, are served with sour cream, condensed milk or flower honey, the muffin soaked with them becomes supple and juicy, like a cream cake.

Pancakes can be made from sour milk at the stage when it is stratified into whey and curd fractions.

Sour milk is replaceable with factory-made yogurt, kefir. Kefir, in itself bubbly, makes the dough especially light and fluffy.

In the absence of a home fermented milk products, but the presence of fresh milk, it ferments. To do this, warm the milk over medium heat, do not boil, remove from the stove and stir in. lemon juice or vinegar at the rate of four teaspoons per liter pan. While it is curdling, let it cool slightly and add to the dough.

Products needed:

• three glasses of wheat flour;
• two eggs;
• half a liter of sour milk;
• two or three tablespoons of granulated sugar;
• half a teaspoon of baking soda;
• a third of a teaspoon of salt.

Dough for pancakes is traditionally made slightly sweet, but the amount of sugar can be increased to taste if it is supposed to be served with unsweetened dressing, such as sour cream. The ratio of salt and sugar is adjusted to taste.

Fresh eggs should be kept in the refrigerator for half an hour, they will become easier to beat and give more foam.

Dough preparation technology:

1. Flour is passed through a sieve. To get truly fluffy pancakes, you need air-saturated, loose flour.
2. Eggs, granulated sugar and salt are stirred in a large bowl. Using a blender, mixer or whisk, the composition is whipped to a foamy state.
3. Sour milk is heated on the stove, but not boiled.
4. Warm sour milk is mixed with eggs. Now they work only manually, with a fork or a whisk.
5. Flour is gradually poured into a mixture of milk and eggs, circling the surface with a whisk along a circular path. A kitchen tool is slowly stirred, not whipped. Flour is added as you stir, pile by pile, the grains are allowed to disperse into the composition before adding more.
6. Soda is poured into the substance. It is slowly but thoroughly mixed in the dough.
7. The cup is covered with a towel, the dough is kept warm for fifteen to thirty minutes. If there is no warm battery, the cup is placed in a basin filled with hot water half.
8. If the surface bubbles, it means that the soda has reacted with sour milk, the flour gluten has dispersed, and the dough has reached. It no longer mixes, much less whipped, otherwise it will lose in splendor, and the finished pancakes will fall off.

Sometimes spent a little less than full three glasses flour, make adjustments to the fat content of milk and the size of eggs.

When kneading the dough, they are guided more by the consistency than by the exact volumes of flour.

Properly mixed dough comes out moderately thick, similar to fat, good-quality sour cream, does not stretch and does not drain from a spoon. After aging, such a mixture is easily separated from the mass with a spoon, as if pinching off, and remains on it as a “snowdrift” with air inclusions.

Technology:

1. The frying pan is preferably massive, cast iron. The bottom is covered with vegetable oil, heated on the stove.
2. The dough is scooped up and lowered into the pan, leaving an allowance of two to three centimeters between the nearest pancakes. The dough will puff up and increase in volume.
3. One side of the pancake is fried for a couple of minutes. Turning over, they monitor the uniform golden-ruddy color of the fritters on each side, this is a readiness criterion.

The plate is covered with a towel or clean cotton cloth, pancakes are laid out on top so that excess oil comes off. Served with pureed jam, thick syrup, sour cream, honey or jam.

With sour milk and without eggs

Usually pancakes are served fresh and hot.

But the dough without eggs does not get stale longer, which is important if you intend to save part of the treat, for example, from evening tea to breakfast.

Products needed:

• two and a half glasses of flour;
• 200 milliliters of sour milk;
• 200 milliliters of sour cream, fat content 10-15%;
• two tablespoons of granulated sugar;
• a package of baking powder;
• a third of a teaspoon of salt.

Technology:

1. Pass the flour through a sieve. Stir in sugar and salt.
2. Sour cream is placed in a cup and the flour mixture is diluted in it, mixed until a homogeneous composition.
3. Milk is heated without boiling, poured into a container with dough with continuous stirring. Sour milk is absorbed, the substance becomes a thick consistency.
4. Pour the baking powder into the dough and stir.
5. The prepared dough is left to reach warm and kept for up to half an hour.
6. Fritters are fried in ghee or vegetable oil until tender.

The bubbly structure of the dough in the proposed recipe is achieved not by the reaction of soda with sour milk, but by the action of a baking powder, but by the taste and splendor finished products remain on top.

With the addition of apples

To enrich the familiar taste of pancakes, it is enough to cook them with apples.

Products needed:

• two and a half glasses of flour;
• half a liter of sour milk or kefir;
• two large apples;
• fifty grams of granulated sugar;
• a teaspoon of baking soda;
• a third of a teaspoon of salt.

Technology:

1. wash the blocks, cut off the peel and separate the middle. Grind fruits according to preferences - chop into cubes, layers, grate on a coarse grater. It is better to drain excess juice.
2. The dough for pancakes is kneaded according to the recipe on sifted flour. The fruit mass is gradually mixed into the dough, distributing it evenly.
3. endure finished apple dough before maturation.
4. Fry the pancakes in oil according to the order, turn over after two minutes on the second side.

Roasted fruit in lush dough reminiscent of charlotte, but frying apple pancakes is much easier than taking on a pie.

Rye flour preparation

You can diversify pancakes with sour milk by replacing wheat flour with rye.

Products needed:

• two glasses of rye flour;
• a glass of sour milk or kefir;
• one egg;
• a couple of tablespoons of granulated sugar;
• a teaspoon of baking soda;
• a third of a teaspoon of soda.

Technology:

1. Sift flour. Mix the dough for pancakes according to the recipe.
2. Keep the rye dough warm for fifteen to thirty minutes, until ripening.
3. A pan with a non-stick Teflon surface is preferable, since rye pancakes are fried dry, without oil. Heat the frying pan, fry the pancakes.
4. Toasted pancakes are unloaded on a baking sheet, baked in the oven for fifteen to twenty minutes at a mode of one hundred and fifty degrees.

Products needed:

• large ripe orange;
• one and a half glasses of wheat flour;
• two glasses of sour milk or kefir;
• one egg;
• six tablespoons of granulated sugar;
• a full teaspoon of baking powder or soda;
• 150 milliliters of flower honey;
• a third of a teaspoon of salt.

Technology:

1. Pass the flour through a sieve, stir in the sugar and salt.
2. Rinse the orange, pat dry with a towel. Take a fine grater and completely peel the zest from the peel, remove the top orange layer and do not touch the bottom white layer.
3. The eggs are poured into a bowl and beaten.
4. Flour is added to the egg mass, the substance is slowly mixed until a dough is formed. The zest is poured, interfering with the mass, until it is completely distributed in it.
5. Baking powder or soda is added to the composition, everything is thoroughly and slowly mixed.
6. The dough is allowed to ripen for twenty minutes in a warm place.

A frying pan with oil is heated, a portion of the dough is taken with a tablespoon and laid out at intervals to raise the fritters. Products are browned until cooked.

A special dressing is prepared for orange pancakes - juice is pressed from the peeled fruit and kneaded with honey until a homogeneous consistency.

Hot pancakes, freed from excess oil, are laid out on plates and poured with honey-orange syrup. The dough that has absorbed it acquires an inimitable, festively sweet fruity taste.