Pancakes with sour milk and added vegetable oil
Description
Perfectly pairs with tea and coffee. Now is the season for fresh berries and fruits, so you can serve these pancakes not only with sour cream or condensed milk, but also with fresh berry jam or whole berries. The pancakes turn out small-sized, which is a plus for those who have children (they really love these little pancakes). They can be served with tea or coffee.
Instructions
- 1
Step 1
1. I like making these pancakes with sour milk because they turn out tender and soft. Pay attention when adding flour: sour milk always creates a deceptive appearance, making it seem like there's enough flour. But that's not the case—there should be a sufficient amount. So, whisk the sour milk to break up all the lumps.
- 2
Step 2
2. In a separate container, crack an egg, add sugar and salt. Whisk until smooth. Pour in the sour milk and mix again.
- 3
Step 3
3. Add flour until the mixture reaches a consistency similar to 15% sour cream—naturally, thinner than pancake batter. Now use a mixer to beat the mixture. Add salt to taste, then add vegetable oil and knead the dough.
- 4
Step 4
4. Let it sit for 15 minutes to allow the dough to rest (preferably for 2 hours). Then stir and heat the pan.
- 5
Step 5
5. Fry the pancakes on both sides until golden brown without adding oil. Sometimes I grease the pan with pork fat (it prevents sticking and adds a special flavor).
- 6
Step 6
6. Serve them with sour cream, jam, condensed milk, or any other topping.