Pancakes made with sour milk and kefir
Description
Perfect for serving with tea and coffee. This time I made pancakes using soured milk and kefir. Of course, you can use only soured milk or only kefir. But I've found that combining these two ingredients in the batter gives excellent results. It's also very convenient when you have some soured milk and a little leftover kefir in the fridge—you won't need to throw them away.
Instructions
- 1
Step 1
Using a mixer, beat the eggs, sugar, and salt in a large bowl. Gradually pour in the soured milk and kefir. Before continuing to add ingredients to the batter, wait until the foam from beating subsides.
- 2
Step 2
It is better to sift the flour for pancakes, then gradually add it to the batter, stirring with a spoon or whisk. For fluffier pancakes, you can make the batter thicker by adding a little more flour. Knead the batter until there are no lumps. Then add the baking soda, mix well, and pour in the vegetable oil.
- 3
Step 3
To bake pancakes, heat the pan well and grease it. For these pancakes, you can grease the pan with animal fat or vegetable oil. Pour the batter onto the pan with a ladle. The thicker the layer of batter, the fluffier and more porous the finished pancakes will be.
- 4
Step 4
Each side of the pancakes should be cooked for about a minute. Do not over-dry them in the pan; they should remain soft, without dry edges. When stacking the cooked pancakes on a plate, you can brush them with butter.
- 5
Step 5
This time I spread the pancakes with condensed milk and rolled them into little rolls. Of course, they can be filled with various meat, vegetable, and fruit fillings, and served with sauces and gravies.