Pancakes are prepared, as a rule, on the basis of fermented milk drinks - kefir, yogurt, sour cream or curdled milk (as well as buttermilk and whey); it is these products that make the pancakes tender and fluffy. Every fermented milk product has its fans, and sour milk pancakes are no exception: they turn out so tasty and beautiful that many housewives start baking them not only when a portion of milk turns sour in the kitchen. Milk is often fermented specifically for pancakes, and some experts buy selected, natural, full-fat milk for this purpose and claim that only it can produce fluffy pancakes. You can quickly turn milk into curdled milk by heating the milk well and pouring vinegar into it (for 0.5 liters of milk you will need 2 teaspoons of 9% table vinegar). Almost before your eyes, the milk will begin to curdle.
Despite the apparent simplicity of preparation, not all housewives can make pancakes with sour milk the first (or even the second and third) time. It’s not enough to just mix the ingredients and spoon the dough onto a hot frying pan; you need to follow a few simple rules, and then you’ll end up with fluffy, rosy, fried pancakes on the table, and not flat, half-baked dough rounds.
Time: kneading dough 10 minutes
proofing 20 minutes
fry for about 30 minutes
Yield: 50 pieces
Ingredients
For the test
- sour milk 500 ml
- eggs 2 pcs.
- granulated sugar 2 tbsp. l. (those with a sweet tooth can add 3 tablespoons of sugar)
- soda 1 tsp. with a slide
- salt 0.5 tsp.
- vegetable oil 3 tbsp. l.
- premium wheat flour about 3 cups
For frying
- 100-150 ml vegetable oil
Preparation
There is no need to use a mixer to knead the dough for pancakes; everything is mixed with a regular whisk.
Break the eggs into a cup, add sugar, salt, and whisk everything.
Pour milk and vegetable oil into the egg mixture and whisk everything again. Add 2 cups of flour and baking soda, mix everything carefully with a whisk.
There is no need to achieve perfect homogeneity; let small lumps of flour remain - The dough for fluffy pancakes with sour milk does not like kneading!
Next add flour in 3 tbsp portions. spoons and mix into the dough. You need to achieve the consistency of thick sour cream, this point is especially important. If there is not enough flour, the pancakes will not rise, and if there is too much flour, they will not bake.
Now the dough needs to rest, to do this, cover the cup with a lid and place in a warm place for 20 minutes. If there is no warm place in the house for proofing, then move the cup with the dough into a wider bowl with warm water.
After 20 minutes the dough will be ready for frying. Bubbles from the reaction of soda with sour milk will be visible on the surface. Do not mix the dough!
Pour oil into a frying pan (the most reliable one, with a thick bottom, ideally if it is 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, the pancakes will not turn out “holey”.
Take a tablespoon of dough from above. Don't interfere! And put it in hot oil. Now the heat can be reduced to medium. If everything is done correctly, holes like these will appear on the pancakes.
Using forks or spatulas, turn the pancakes when one side is sufficiently browned and fry the other side.
Remove the finished batch from the pan and add a new one to fry.
From the specified amount of products you get a huge mountain of sour milk pancakes, about 50 pieces.
Serve slightly cooled pancakes with jam, sour cream, honey or condensed milk. Even as they cool down, the pancakes will not fall off, but will remain just as tall, with fried crispy sides.
Well, it's ready. Now you know everything to make sour milk pancakes perfect!
I have already shared several recipes for making pancakes. In this review I’ll tell you how to make them very thin using sour milk. They are particularly tender, light and have the lowest calorie content.
Recipe contents:
If you have a little sour milk in the refrigerator, do not throw it away. There is a great way to recycle it - make pancakes or pancakes. I have already posted pancake recipes on the site, and today I will share a recipe for pancakes. A distinctive feature of these pancakes is that they turn out very thin. The dough literally pours into the pan. But if you want to make fluffier pancakes, just add more flour to make the dough thicker. It should be “plucked off” with a spoon and shaken off onto the frying pan.
All options for making pancakes are very simple and not complicated. There are practically no secrets or subtleties here. I will describe the small nuances and all stages of preparation below. I assure you that the result of the dish will please you so much that you will cook it very often.
To be fair, I note that you can also put all kinds of apples, pears, oranges, peaches, nuts, raisins, chocolate and other products into the dough for pancakes with sour milk. I’ll also make an important note that sour milk can taste bitter, but don’t be afraid of it. After adding baking soda, this bitterness will disappear and the pancakes will turn out very tender.
- Calorie content per 100 g - 180 kcal.
- Number of servings - 20-25 pcs.
- Cooking time - 30 minutes
Ingredients:
- Flour - 150 g
- Baking soda - 0.5 tsp.
- Sour milk - 200 ml
- Egg - 1 pc.
- Refined vegetable oil - 2 tbsp.
- Sugar - 2-3 tbsp.
- Salt - a pinch
Preparing thin pancakes with sour milk:
1. Pour kefir into a container for kneading dough. Remove it from the refrigerator first so that it reaches room temperature.
2. Add a raw egg to kefir and mix it. The egg should also be warm, so remove it from the refrigerator in advance.
3. Next, pour in the vegetable oil and also stir into the mixture.
4. Add flour, baking soda, sugar and salt to wet ingredients. You can mix the bulk ingredients in one container in advance, and then add them to liquid products.
5. Mix the products well so that there are no lumps. Here, focus on the consistency of the dough. That is, if you want more tender and thin pancakes, then the consistency of the dough should be pouring, like very liquid sour cream. And to get fluffier pancakes, add more flour to make the dough thicker.
6. Heat the frying pan well. For the first portion of frying pancakes, I advise, as for pancakes, to grease the surface with a thin layer of vegetable oil. In the future, such manipulations may not be performed. Use a tablespoon to scoop out the batter and pour it onto the pan.
“A good housewife should never lose anything” - this is what every mother always says when she teaches her daughter how to run a household. There is no need to throw milk that has turned sour into the trash - you can make a delicious breakfast from it! You may like pancakes made with sour milk so much that your family will develop the habit of purposefully fermenting milk (in our family this tradition has already taken root). Due to the acid contained in acidified dairy products, any baked goods are always more fluffy (and, and pancakes, and), so memorize the recipe and repeat it many times in your kitchen!
How to make milk sour:
In the evening, put a few spoons of yogurt, sour cream or kefir into fresh milk, leave this preparation in a warm place overnight - and the next morning the product will be ready for baking pancakes. To diversify the dish, you can add chopped orange zest, cardamom or cloves to the dough.
Ingredients:
- Chicken eggs - 2 pcs.
- Sugar - 2 tbsp. spoons
- Salt - on the tip of a knife
- Sour milk - 1 glass
- Wheat flour - 7-8 tbsp. heaped spoon
- Baking soda - 1/2 teaspoon
- Vegetable oil for frying
Pancake dough with sour milk
Break the eggs into a bowl, add sugar (2 heaped tablespoons), stir. It is recommended that all ingredients used in the recipe be at room temperature (this will allow the ingredients to combine better). At this stage, you can also add salt (at the tip of the knife).
Pour sour milk (1 glass) into the egg-sugar mixture. Stir until smooth.
Instead of sour milk, which has spoiled naturally, you can use any other fermented milk product: kefir, natural yogurt, whey.
I add baking soda (1/2 teaspoon) to the dough for pancakes with sour milk. You can add soda directly to the dough or first to the flour that is prepared for pancakes. Thanks to sifting together with flour, the soda will dissolve better in the dough.
Pour the sifted flour into the dough. Stir, trying to break up all the lumps.
The consistency of the pancake dough is as in the photo:
Leave the kneaded dough for 5-7 minutes so that it reaches the consistency we need. Meanwhile, heat the vegetable oil in a frying pan.
Pancake lovers will love the recipe (follow the link to read).
If you see that the milk has expired, there is no need to throw it away. Remove it from the refrigerator and leave it at room temperature for a day. You will have a good pancake base. Dough made with sour milk also interacts well with soda, just like.
Check the milk before cooking. If it is not very acidified, then the acidic environment may not be enough to quench the soda and citric acid will need to be added to the soda. Or postpone the cooking process until tomorrow. Can be used .
It is better if the milk sours more and becomes thicker. They probably made yogurt at their grandmothers’ in childhood. This is exactly what we need.
It is also important that the milk and eggs have time to warm up, so remove them from the refrigerator a couple of hours before cooking.
The cooking process itself is very fast, especially when all the ingredients are already on hand. You definitely won’t have to run to the store for sour milk.
It always takes a little more flour than liquid base. If you cook without eggs, then use almost equal parts of flour and milk.
To get fluffy pancakes that won't fall off when frying, don't add a lot of sugar.
Ingredients:
- 2 cups sour milk
- 3 cups flour
- 1 egg
- 0.5 tsp salt
- 0.5 tsp soda
- 3 tbsp sugar
- Vanillin
Pour the sour milk into the bowl, beat in the egg and add granulated sugar.
We do not extinguish soda with vinegar; the necessary reaction will occur with the acid contained in yogurt.
Add the pre-sifted flour and mix everything with a whisk.
In order for the soda to start working and the dough to become loose, we move the bowl with the mixture to rest for 10 minutes.
At this time, prepare the frying pan. Let's heat the oil in it and without stirring the mass anymore, we begin to form our donuts.
Once the surface starts to bubble, it’s time to flip and fry the other side.
We do not cook pancakes over high heat! Set the stove to medium or low.
A high heat setting can deceive us with browned sides, while the inside of the donut will be raw.
Pancakes with sour milk without eggs
Eggs are not at all a necessary ingredient in preparing the dough. Especially if they are not allowed or are not in the refrigerator. The ratio of all products does not change much.
Serve them with a dollop of sour cream.
Ingredients:
- 0.5 l sour milk
- A pinch of salt
- 2 tbsp. Sahara
- 1 tsp soda
- 2 cups of flour
Pour the sour milk into a saucepan and heat it on the stove until hot. Stir constantly, avoiding it burning to the bottom.
The consistency should be thick so that the spoon stands up a little.
At the last stage, pour out the baking soda.
We take a frying pan, if you find a cast iron one, we use it. Heat the oil and form cakes with a spoon.
Yeast dough recipe
A recipe with yeast is of course more labor-intensive than without it. But the result will always be lush and airy.
Take any yeast - pressed or dry. Only pressed ones should disperse in a warm environment.
Ingredients:
- 0.5 cups flour
- 1 egg
- 1 tbsp. Sahara
- A pinch of salt
- Teaspoon of yeast
- Glass of sour milk
First, pour a spoonful of yeast, sugar and flour into warm yogurt. We send this dough to rise in a warm place for half an hour.
Meanwhile, mix the egg with a pinch of salt until smooth.
When the mixture is suitable, mix it with the egg mixture.
We look for a frying pan with a thick bottom, heat a couple of tablespoons of vegetable oil in it and begin to fry the crumpets.
Important: if you pour yeast into the general mass, for example, by kneading it in a bread machine or in a blender, then never pour yeast onto salt or vice versa. It is better to dilute salt in a liquid base, then add flour, and then add yeast to the flour.
When salt interacts with yeast, it stops working and the dough does not rise at all.
Dough made with sour milk with apples
Apples add sourness and flavor to any product. Treat the kids with fruit donuts. Almost everyone will eat it, believe me.
There are enough ingredients for four servings. Therefore, you can feed the whole family breakfast on a weekend.
Ingredients:
- 1 egg
- 350 ml sour milk
- 1 tsp soda
- 1 tbsp. Sahara
- A little salt
- 1 apple
- 8 tbsp. l. flour
Pour soda, sugar and salt into milk.
We forget about this mass for about five minutes. For now, let's take care of the apple.
We peel it and grate it. To make the taste of the pancakes more delicate.
The dough needs to be viscous and thick. If you don’t have the same consistency with 8 tablespoons of flour, then add a little more.
They sell different types of flour, if you have wheat flour, then you already know that it is produced in different varieties, and due to the different gluten content in it, dough of different consistencies is obtained. Somewhere you need to put more flour, somewhere less.
By the way, you can generally replace it with semolina if you suddenly forgot to buy flour.
We also fry over moderate heat in vegetable oil.
Recipe for dough with cottage cheese
Pancakes with cottage cheese are more satisfying. They don't rise as well as all the previous options. But in terms of usefulness, they probably come first.
Ingredients:
- ½ cup flour
- 200 g cottage cheese
- 2 eggs
- 1/3 cup sour milk
- 4 tbsp. Sahara
- 2 tbsp. butter
- Vanillin, cinnamon or lemon zest
- ½ tsp. soda
Mix cottage cheese with eggs and milk.
Flour and sugar are added there.
Melt the butter, it will give the pancakes a brittle crispiness. Pour it into the dough. Add different spices for flavor.
For example, it turns out very tasty with lemon zest and vanilla.
Soda is introduced at the very end.
The dough needs to sit for a bit for the baking soda to start working.
If you have a good frying pan with a Teflon coating, then you don’t need to add much oil, just grease the surface to get a beautiful crust.
How to cook pancakes in the microwave
But not everyone can enjoy such delicious pancakes fried in oil as grandma’s. Therefore, you can bake them without adding vegetable oil or frying at all. For example, bake in the oven or microwave.
Do you think it's difficult? Give it a try. They don’t look as appetizing as those from a frying pan, but they have more benefits.
Ingredients:
- 500 ml sour milk
- 1 tbsp. Sahara
- A little salt
- Baking powder packet
- 1 egg
- Vanillin packet
- 600 g flour (about 24 tbsp)
Mix all the products. Make the dough thicker. The recipe used approximately 24 tbsp. without a mountain of flour. But look at the consistency, it is affected by the grade of flour and the fat content of sour milk.
Here we replaced the baking soda with baking powder, which works just as well.
You need to prepare a flat bowl that can be placed in the microwave. The most common ones are ceramic or glassware.
Grease a dish with butter and place the dough on it.
Place the dish inside and turn on for five minutes.
The microwave greatly evaporates the moisture, but the pancakes will still turn out delicious.
Take the dish out of the microwave and don’t be alarmed, because the pancakes will turn out pale, but with a small amount of calories, because they do not contain any vegetable oil and do not go through the frying process.
Sour milk can be added to any baked goods, so don’t throw it away, but rather increase your collection of quick recipes with this one ingredient.
A thrifty housewife will never have the thought of pouring sour milk down the sink. Why throw away a good product if it can still be used? For example, fry delicious pancakes for breakfast? In sour milk they always come out fluffy, with a thin crispy rim around the edge, rosy and tender. 
Frying pancakes from sour milk is profitable and convenient. You don’t have to quench the soda with vinegar, because the acidic product will give the desired “bubbling” reaction. Using just one basic recipe, you can make sweet and savory pancakes. You can add a variety of vegetables, fruits and berries to the dough - the familiar taste of pancakes will turn out different, but also very pleasant.
Subtleties of making fluffy pancakes
The two most important rules:
Although, in general, soda or baking powder is not always added to the dough for pancakes made with sour milk. This ingredient can be replaced with baker's yeast or completely abandoned.
The consistency of the dough should resemble thick homemade sour cream, in which a spoon stands. This is the only way the pancakes will turn out tall, fluffy and will not fall off after being removed from the pan. Recipes indicate a certain amount of flour in relation to other components of the composition. However, the final version is always adjusted by eye, adding flour or milk depending on how thick the dough is.
It is more convenient and faster to knead with a hand mixer or blender. But it is recommended to use the technique only at the beginning, before mixing liquid and dry ingredients. It is advisable not to beat the flour into the pancake dough, but to gently mix it with a fork or whisk. 
If the recipe says to beat the eggs (separately the whites), they will need to be refrigerated. After lying in the refrigerator for a few minutes, the whites and yolks whip much faster and better.
To make fluffy, delicious pancakes, the dough must rest and rise before putting it in the pan or in the oven. Cover the container with it with a clean kitchen towel and leave it warm for 20–30 minutes. You can speed up the process by placing a bowl of dough in a pan half filled with hot water.
And one last thing. Once the flour has completely dispersed and the dough is covered with bubbles, there is no need to stir it. You just need to scoop up the thick, bubbling mass with a tablespoon and carefully place it on a hot frying pan sprinkled with oil. 
“Grandma’s” recipe for pancakes made from sour milk
The set of products in this version is standard, without any additional components. The amount of sugar can be changed to decrease or increase, depending on whether you want to make sweet pancakes from sour milk or unleavened ones. It is advisable not to change the proportions of other products.
Ingredients:
Preparation:
Pancakes with sour milk - video
Serve with any “sauce”: sour cream, honey, berry jam, etc.
Pancakes with sour milk without eggs
Every housewife, at least once in her life, has found herself in such circumstances when one or another ingredient is missing to prepare the intended dish. There is nothing unusual or scary about this, since you can always find a way out of an uncomfortable situation. For example, you can make pancakes with sour milk without eggs at all.
Recipe 1. Choux pastry pancakes.
Ingredients:
Preparation:
Please note that custard pancakes are prepared without soda. The dough rises well during baking even without this component.
Recipe 2. Airy pancakes without eggs.
Ingredients:
Preparation:
According to this recipe, pancakes with spoiled milk are cooked over low heat under a lid. On each side of the pancake you need to fry for 2-3 minutes.
Recipe 3. Yeast pancakes.
Ingredients:
Preparation:
The recipes proposed above will be useful not only when there are no eggs in the house, but also for preparing a dietary dish for people for whom this product is an allergen.
Dessert pancakes with a twist
If you want to change the classic recipe and make pancakes with sour milk with an unusual taste, you can try adding pieces of fruit, berries, cottage cheese, cheese, grated vegetables, herbs, and spices to the dough. Let's look at some of the most popular options for dessert pancakes with a twist.
Recipe 1. Curd pancakes with coconut flakes.
Ingredients:
Preparation:
When serving, pancakes with cottage cheese are topped with sour cream, honey or everyone’s favorite condensed milk.
Recipe 2. Apple pancakes with sour sauce.
Ingredients:
Preparation:
Fry apple pancakes in hot vegetable oil as usual. The same recipe can be used to make banana pancakes. The only difference is that the banana pulp is not cut, but mashed into a pulp with a fork.
Recipe 3. Sweet pancakes with raisins.
Ingredients:
Preparation:
Serve with fruit salad, sour cream sauce, and jam.
Recipe 4. Orange pancakes.
Ingredients:
Preparation:
When served, orange pancakes are topped with a sauce made from honey and freshly squeezed orange juice.
Snack pancakes with vegetables and unusual filling
Most of us are accustomed to eating sweet pancakes for breakfast, dipping them in sour cream or honey. But it turns out that there are also unsweetened pancakes that can be served either as a snack or even as a main course. Moreover, preparing these is no more difficult than baking traditional dessert ones.
Recipe 1. Diet pancakes with zucchini.
Ingredients:
Preparation:
Zucchini absorbs oil well, so you need to add it to the pan before adding each new batch of pancakes.
Recipe 2. Pancakes with Jerusalem artichoke.
Ingredients:
- Sour milk - 250 ml.
- Egg - 1 pc.
- Flour - 1 tbsp.
- Jerusalem artichoke - 300 g.
- Salt and soda - ¼ tsp each.
Preparation:
Vegetable pancakes with Jerusalem artichoke can be served with both salty and sweet sauces.
Recipe 3. Onion pancakes with seasoning.
Ingredients:
Preparation:
If you wish, you can use the same principle to make pancakes with minced meat. Prepare minced meat from any type of meat, place a heaping teaspoon on each pancake, fry under the lid on each side for 3 minutes.
Recipe 4. Snack pancakes.
Ingredients for the dough:
- Milk - 200 ml.
- Egg - 1 pc.
- Flour - 200 g.
- Soda - ½ tsp.
- Salt - ½ tsp.
The filling can be made from champignons (100 g), crab sticks (240 g), smoked sausage (100 g), hard or soft homemade cheese (200 g).
