Pancakes made with spoiled milk are fluffy. Fluffy pancakes made with sour (sour) milk

If for some reason there is sour or expired milk in your refrigerator, do not panic or get upset, and do not throw it away under any circumstances. After all, there is an excellent reason to please your family for breakfast or dinner with delicious homemade cakes by preparing fluffy pancakes with sour milk.

Be sure to use these simple tips. In order for the pancakes to turn out not flat, like a thick pancake, but truly airy, the dough must be thick. If you add flour strictly according to the recipe, and the dough is runny, then add a little more. It should not spread over the pan, but should at least hold its shape a little.

Some recipes suggest frying pancakes in butter. We do not advise you to do this; the pancakes turn out softer and fluffier with vegetable oil.

And most importantly, do not forget to sift the flour before use. Due to this procedure, it not only gets rid of excess debris, but is also saturated with oxygen, which gives the finished baked goods airiness and tenderness.

In the above recipes, whey or kefir is also suitable instead of sour milk.

Lush pancakes with sour milk and soda

In this recipe, soda will add fluffiness to the pancakes; there is no need to extinguish it, this will happen due to the sour milky environment. But do not add too much soda, do not violate the recipe, otherwise the finished baked goods will have an unpleasant aftertaste.

Ingredients

milk (sour) – 250 ml;
flour – 1.5 cups;
soda – 0.5 tsp;
salt - a pinch;
egg – 1 pc.;
sugar – 0.25 cups;
oil - for frying.

How to make fluffy pancakes from sour milk

Pour milk into a bowl and warm it up a little, add soda.

Mix well, small bubbles should appear on the surface.

Beat the egg into the milk mixture, add sugar and a pinch of salt. Adjust the amount of granulated sugar based on your taste preferences - if you like sweet baked goods, add more, and vice versa. Mix all ingredients together until smooth.

Pour sifted flour in small portions and knead the dough with a fork or kitchen whisk, do this carefully and thoroughly so that no flour lumps remain.

The dough for pancakes with sour milk should have the consistency of thick sour cream; the thicker it is, the more magnificent the baked goods will be. Let it sit for 10-15 minutes.

Heat vegetable oil in a frying pan. Soak a tablespoon in water, scoop out a portion of the dough and place it in the hot oil.

Fry one side until nicely browned, then turn over and fry the other.

Transfer the finished delicious and fluffy pancakes from the frying pan to a plate, serve hot with tea and raspberry jam.

Fluffy pancakes made with sour milk and yeast

Still, yeast baked goods are yeast baked goods, you can’t argue with that. Pancakes made from sour milk with yeast turn out so airy, tender, fluffy that they will simply melt in your mouth.

Ingredients

sour milk – 1 glass;
flour – 7-8 tbsp. l.;
pressed yeast – 10 g;
sugar – 2 tsp;
salt - a pinch;
oil - for frying.

Preparation

Place the yeast in a bowl for kneading dough and pour in slightly heated milk. Stir with a fork or kitchen whisk until the yeast is completely dissolved.
Pour granulated sugar and salt into the resulting liquid. Stir until the grains are completely dissolved.
Add sifted flour in small portions and mix the dough with a kitchen whisk. Now cover the dishes with a linen towel and put them in a warm place. Let it sit until the dough doubles in volume.
You can knead the dough and let it rise again, but if you don’t have time, start frying the pancakes after the first time.
Heat vegetable oil in a frying pan and use a tablespoon to add the dough. Fry the pancakes on both sides until golden brown.
Serve them with strawberry sauce, just mix 100 g of fresh strawberries with 1 tablespoon of powdered sugar in a blender.

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Pancakes with sour milk without eggs

We offer a recipe for making pancakes without eggs and yeast. Everything is done extremely simply, the baked goods turn out magnificent. The main secret is to use hot sour milk.

Ingredients

milk (sour) – 500 ml;
soda – 1 tsp. (without slide);
salt - a pinch;
flour – 2-2.5 cups;
sugar – 2 tbsp. l.;
oil - for frying.

Preparation

Pour the milk into a saucepan or other container that can be placed on the fire. Heat until hot, you can try it with your finger, it should be tolerable.
Pour the sour mixture into another bowl where you will knead the dough, add granulated sugar and salt, mix well.
Now gradually sift and add flour. Knead until the dough has the consistency of thick sour cream.
At the end of the kneading, add soda and mix thoroughly.
Place the pancakes in a well-heated frying pan with oil. When one side begins to brown, turn it over to the other.
Serve the finished baked goods with sour cream or condensed milk.

Sour milk pancakes with apples

Now let’s diversify the sour milk pancakes a little by adding apples. In this recipe, you can replace baking soda and citric acid with baking powder.

Ingredients

milk (sour) – 350 ml;
flour – 7 tbsp. l. (with a slide);
soda – 1 tsp;
egg – 1 pc.;
citric acid – 1/4 tsp;
apple (large) – 1 pc.;
salt – 1/4 tsp;
sugar – 1 tbsp. l.;
oil - for frying

Preparation

Warm the milk a little and add sugar and salt, soda and lemon. Mix everything until the grains dissolve.
Peel and core the apple, grate on a coarse grater and add to the milk mixture. Add the egg here and mix.
Now gradually add flour and knead the dough.
Heat vegetable oil in a frying pan, add the dough using a tablespoon, and fry the pancakes on both sides until golden brown. They become magnificent right before our eyes.
Serve them hot immediately; pitted cherry jam goes well with such baked goods.

Pancakes with sour milk and raisins

Pancakes turn out incredibly tasty if you bake them with the addition of raisins, which must first be poured with boiling water and left for 10-15 minutes. The raisins will steam and the baked goods will turn out very tender.

Ingredients

flour – 2.5 cups;
raisins – 200 g;
milk (sour) – 1 glass;
salt - a pinch;
egg – 1 pc.;
baking powder for dough – 1 tsp;
sugar – 1/4 cup;
oil - for frying.

Preparation

Pour flour into the bowl where you will knead. Pour in warm milk, beat in the egg and mix thoroughly until smooth.
Add salt, sugar and baking powder to the resulting mixture, mix everything thoroughly again with a mixer or kitchen whisk.
Add the steamed raisins and stir until they are evenly distributed throughout the dough. Let the mixture sit for about half an hour.
Heat the vegetable oil well in a frying pan. Soak a tablespoon in cold water and place portions of dough into the pan. Now turn the heat to moderate and cover the pan with a lid. After a couple of minutes, turn the pancakes over to the other side and fry until they are golden brown.
Place the finished baked goods on a plate and serve with aromatic tea or coffee.

So, in our new master class we look at how to make fluffy pancakes with sour milk. The recipe with photos step by step, without yeast or additives, will show you how to prepare this wonderful and simple dish.

Lyrical introduction

It's hard to find a person who doesn't like pancakes. Simple, tasty, different (depending on the presentation) - this delicacy has been familiar to us since childhood and can easily compete with the famous pancakes, which it is still its closest relative.

What’s interesting is that not everyone can learn how to cook pancakes deliciously, but almost any, even a novice housewife, can handle pancakes by following the right recipe.

There are even more recipes for pancakes than pancakes. We bring to your attention the “grandmother’s” version - fluffy pancakes with sour milk, the recipe with step-by-step photos you can see on this page.

Despite all the economy (sour milk will save you, again), pancakes prepared according to this recipe turn out to be especially fluffy and tender.

But it’s worth considering that they taste best “hot and hot” and are best served immediately after cooking.

However, according to the same recipe, you can prepare pancakes with kefir or plain milk, and if you need to take about the same amount of kefir, slightly less fresh milk will be needed. However, the most delicious option is still the proposed option - sour milk.

Ingredients for sour milk pancakes

So, to make fluffy sour milk pancakes, a recipe with step-by-step photos of which you will see below, you will need:

2 cups each of flour and sour milk,
a pair of eggs,
a couple of tablespoons of sugar,
one tablespoon (but not heaped) of baking powder or half a teaspoon of soda,
slaked with vinegar,
pinch of salt
and vegetable oil in which the pancakes will be fried.

Recipe for making fluffy pancakes with sour milk

So how are fluffy sour milk pancakes prepared? You can see the recipe with photos step by step without yeast below:

Test preparation

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

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

Then add the remaining half a glass 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 you cannot overcome the lumps, 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 dough should not be too thick or too thin and this problem must be solved before adding baking powder. If it is too liquid you need to add flour, if it is too thick you need to add milk.

Now it’s the turn of baking powder (or soda slaked with vinegar). Add and mix quickly and intensively. After adding, the dough should have a consistency similar to sour cream and become more airy.

There is no need to stir for a very long time; this process will release air bubbles from the dough, which add “airiness” and make fluffy pancakes made with sour milk.

Pan frying process

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

Heat it 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 dough into the pan. For frying, as a rule, a couple of minutes on one side is enough - a golden crust should appear.

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

If the pancakes still turn out to be very greasy, after frying, you can first transfer them to a dish lined with napkins or a paper towel, which will absorb the fat, and then when serving, transfer them to another dish.

Text: Vera Stupka

Pancakes can be prepared with milk, water or sour cream. Pancakes made with sour milk also turn out airy and tasty.

How to cook pancakes with sour milk?

Pancakes with sour milk- not only tasty, but also budget-friendly. If your milk is slightly sour, do not rush to throw it away. Place it in a warm place and wait for it to curl completely. Sour milk can be used for pancake batter, including baking soda. You can also add apples, pears, peaches, oranges and other fruits to the dough for pancakes with sour milk.

Important note: before using sour milk, try to see if it is bitter. If yes, be sure to add baking soda to the dough. Pancakes made with sour milk turn out very airy and tender.

Recipes for pancakes with sour milk

Pancakes with sour milk.

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

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

Sour milk pancakes with crab sticks.

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

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

Sour milk pancakes with orange zest.

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 honey.

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

Apple sour milk pancakes.

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

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

Pancakes on sour milk with Jerusalem artichoke.

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

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

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

You can make sour milk using lactic acid bacteria or leave homemade milk at room temperature for about a day. You can’t make sour milk from milk bought in a supermarket without using special lactic acid bacteria, although sometimes they won’t help either.

Although, when homemade milk sits in the refrigerator for a long time, it can sour there too. In perfectly sour milk, the whey is separated from the curdled mass. Pour the room temperature sour mixture into a bowl and stir until smooth so that there are no lumps.

Beat in the eggs, add table salt and granulated sugar. Whisk until smooth.

Add sifted flour, saturated with oxygen, and soda in parts. Again, stir with a whisk. The amount of flour may vary slightly depending on the thickness of the sour mixture.

The dough for pancakes should be bubbly and the consistency of thick homemade sour cream, which will not spread much in the pan. Leave the dough to stand warm for 30 minutes. After this, under no circumstances should you mix the dough itself, because it has become more fluffy and airy.

Heat a frying pan with a small amount of sunflower oil and 1 tbsp. Place a spoonful of dough, forming pancakes. When they are browned on one side, turn them over to the other.

Fry all the pancakes in this manner, adding oil for each new portion.

Lush pancakes with sour milk are ready. You can serve directly hot or warm with any jam, honey or sour cream. And be sure to have a cup of tea or milk. Any combination will be incredibly tasty.

It just so happened that the milk I had went sour. I didn’t get upset, because I know that you can make pancakes or pancakes from sour milk. I decided to go with the second option and bake fluffy pancakes in a frying pan for my household.

To knead the dough, I will need a suitable bowl, a whisk, and for baking, a spatula for turning the finished pancakes, a tablespoon. So, to start, I cracked a couple of chicken eggs into a bowl.

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

For my next culinary task, I needed a hand whisk. Beat the eggs with the added spices. Not so intensively, just mixed the ingredients for about one minute.

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

Now you can add wheat flour to the milk-egg mixture. It should be added in portions, each time intensively mixing into the milk mixture. At the same stage, add water. There is no need to turn it off. This will be done by the acids present in sour milk.

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

The oil has heated up in the frying pan, which means you can lay out the prepared dough. I used a regular soup spoon.