Preparing for cooking
Following the recipe, the pancake batter is prepared withsour milk, so you need to stock up on this component in advance. Of course, you can replace sour milk with kefir, but the classic recipe involves the use of sour milk, which contains whey. It should also be taken into account that you need to approach the process of kneading the dough with maximum responsibility - it should be of medium thickness, without lumps. Then the pancakes will turn out tender, melt in your mouth, and an appetizing ruddy crust will form on them. So, for cooking you will need:
- 0,5 L of curdled milk;
- 150 g of sugar;
- 2 chicken eggs;
- 100 ml of boiling water ,;
- 0.5 kg of flour;
- 50 g of vegetable oil;
- soda at the tip of the knife;
- salt.
Also for successful mixing of pancakesyou will need a mixer, which will allow you to beat the eggs and mix the other ingredients most effectively. It is also worth taking care of cooling the whites in advance. To do this, they should be carefully separated from the yolks and placed in the refrigerator for at least an hour. Due to the natural acid that yogurt contains, soda does not need to be quenched with vinegar. Vegetable oil can be replaced with butter, pre-melted in a water bath or in a microwave oven.
Dough preparation process
To treat the family with airy and tenderpancakes with sour milk, you need to approach the process of creating the dough with special responsibility. So, first of all, you need to beat the yolks with sugar until a light, homogeneous mass is formed. If the recipe uses butter, and not sunflower oil, then it must be added to the dough at this stage of preparation. It is also worth considering that if the pancakes are not served with a sweet filling, then it is advisable to reduce the amount of sugar in the dough by half. Now you need to add sour milk, salt and soda to the dough. The mass will be filled with small air bubbles, which give pancakes with sour milk a special tenderness and airiness. At the next stage, flour is added to the composition, pre-sifted through a sieve. If the dough turns out to be a little thick, and there is no more sour milk on hand, you can slightly dilute it with boiling water or warm milk. It is worth noting that from a thicker dough you can bake delicious fluffy pancakes, and from a liquid one - relatively thin pancakes. However, it is important not to make the dough too liquid, otherwise the pancake will break when turned over. Returning to the process of kneading the dough, it is important not to forget to pour vegetable oil into the mass, if butter was not added earlier. Now it is time to remember about the egg whites, which are stored in the refrigerator. It is time to mix them into the dough and beat the mass thoroughly with a mixer. The dough will regain its airiness. After making sure that there are no lumps in the mass, you can start frying the pancakes.
Frying process in a frying pan
As for the frying pan, you can useSpecialized cookware with a non-stick coating or use regular cast iron. Do not pour too much oil on it. Experienced housewives put a piece of lard on a fork and grease a hot frying pan with it. Another option is to grease the surface with a piece of frozen butter. Considering that the dough already contains butter, this will be enough to prevent the pancakes from sticking to the surface during frying. Using a ladle, pour the dough onto the surface of the frying pan and, turning it, distribute the mixture over the entire surface. Pancakes are fried on both sides, for about 30-60 seconds each. You need to approach the process of turning the pancakes with special responsibility: you need to carefully pry the tip with a spatula, and then quickly turn the pancake over to the other side. To enjoy the most delicious pancakes, they should be eaten immediately after removing from the frying pan, while they are still warm. However, pancakes prepared according to this recipe retain a delicate consistency even after cooling. They are perfect as a base for a pancake cake or an envelope with filling. There are other options for making pancakes with sour milk. Thus, some housewives prepare yeast pancakes, pre-mixing the dough, and for the thinnest pancakes, they mix the dough with milk.
