Thin pancakes with holes on fermented baked milk - recipe. Tender and thin pancakes with fermented baked milk: recipes with photos Thin pancakes with fermented baked milk with boiling water

How to cook custard pancakes with fermented baked milk recipe - a complete description of the preparation so that the dish turns out very tasty and original.

I liked the recipe: 16

Ingredients:
Ryazhenka – 0.5 l. ;
chicken eggs – 2 pcs. ;
flour – 1.5 – 2 cups;
granulated sugar – 0.5 tbsp. l. ;
salt - on the tip of the knife;
Sunflower oil – 3 tbsp. spoon;
water – 1.5 – 2 glasses;
baking soda – 1 teaspoon

Most often, custard pancakes are prepared with kefir, but I prefer to use fermented baked milk as a base, which gives the pancakes a more subtle taste of baked milk. The recipe is very simple and these pancakes are always baked successfully. Mix the eggs with sugar and salt, because my eggs were small, I took 3 pieces (if large ones, 2 pieces are enough).

Then pour fermented baked milk (or kefir) into the eggs and pour in soda, which is quenched in it. Mix everything thoroughly while putting the kettle on the fire.

Now add flour in small portions, thoroughly mixing the dough. The final consistency of the dough should resemble thick sour cream, without lumps. Gently and carefully, in a thin stream, pour hot (just boiling) water into the dough while continuing to stir it. If you want to bake thin pancakes, then you need to take more water (about 2 glasses), but if you prefer thick ones, then use less water and leave the dough thicker. All that remains is to add sunflower oil to the adze, mix and leave to stand for a little while.

Adding boiling water will cause the dough to be warm, I tried to start baking pancakes right away, but they didn't turn over well or stuck to the pan. But once the dough sits and cools, the pancakes simply and easily turn over, so it’s better to wait 10-15 minutes before baking.
Pancakes are baked as standard in a hot dry frying pan; the dough poured onto it sizzles and begins to burst with air bubbles. The pancakes turn out lacy and lacy.

If you add a little more sunflower oil, you don’t even have to grease the pancakes with butter after cooking. But just as my little assistants often do this, actively waiting for the pancakes to be ready, we still lightly grease the pancakes with butter so that they are softer and do not stick together in the slide.

A variety of savory fillings go well with these pancakes, but if the filling is planned to be sweet, then the amount of sugar in the recipe should be increased to 0.5 cups or more to suit your taste. Custard pancakes are mixed for 5-10 minutes, baked quickly and easily, and eaten even faster. -)

Cooking time:PT00H50M 50 min.

Recipe for custard pancakes with fermented baked milk

Pancakes with fermented baked milk, prepared using the custard method, turn out delicate and very aromatic. They can be served for dessert or offered to family members and guests as a second course.

Custard thin pancakes

To prepare custard pancakes, you need to prepare all the necessary utensils in advance. When the necessary kitchen attributes are at hand, the cooking time is reduced significantly.

Deep bowl for food products.
Mixer, dough whisk or regular fork.
Heat-resistant culinary spatula.
Portion ladle or ladle.
Pancake pan (with a smooth and flat bottom).
Flat round dish.

There are many recipes for custard pancakes made with fermented baked milk. Each housewife brings her own personality and personal preferences to their preparation.

2 cups ryazhenka (fat content 4%).
2.5 cups of sifted wheat flour.
3 eggs (large).
30 ml refined sunflower oil.
1 teaspoon (not heaped) of baking soda.
60 ml sparkling mineral water.
Salt - a pinch.
Granulated sugar - about 4 tablespoons.
Half a glass of boiling water.
Sweet butter.

Chicken eggs are broken into a bowl and thoroughly beaten with a whisk. Then you need to add fermented baked milk, salt, flour, sugar and mineral water. All this is mixed for a few minutes.
Soda is poured into half a glass of boiling water and poured into the dough, which is beaten with a mixer or whisk for about 3 minutes.
The bowl with the batter is covered with a lid and left at room temperature for about 5 minutes. After this, vegetable oil is added to the dough.
Heat the frying pan over high heat. When it becomes hot, lightly grease it with vegetable oil.
The batter mixed with fermented baked milk is poured into the frying pan using a ladle. It must be quickly and evenly distributed over the entire surface of the pan.
When the pancake is browned on one side, you need to carefully lift it with a spatula, turn it over and finish baking.
The finished pancake is greased with butter.

Pancakes prepared in this way turn out tender and delicate, with a lot of holes. They can be served with honey or topped with syrup made from blackcurrant jam, raspberries, and strawberries. They are distinguished by their delicate taste and subtle unique aroma.

Custard thin, openwork pancakes

Custard thin and delicate pancakes can be kneaded with fermented baked milk or kefir. The prepared tender flatbreads are in perfect harmony not only with the sweet filling, but also with the meat or cottage cheese filling.

To make custard pancakes you will need:

Half a liter of ryazhenka 2.5%.
1 cup (200 ml) boiling water.
0.5 cups boiled water (cold).
1 fresh chicken egg.
2 cups flour (you can add about 4 tablespoons of rye flour to the wheat flour).
30 ml refined vegetable oil.
Sugar and salt can be added to taste.

Soda is added to fermented baked milk and mixed.
In a separate bowl, beat a chicken egg with cold water, salt and granulated sugar. Then fermented baked milk with soda, flour and vegetable oil are added here. All this is thoroughly mixed with a mixer.
A glass of boiling water is poured into the finished dough, and it is beaten again with a mixer.
Tender pancakes with fermented baked milk are quickly baked in a hot frying pan, greased with fat or oil.

Custard thick pancakes

3 chicken eggs.
Half a liter of fatty fermented baked milk.
1.5 cups of sifted premium flour.
Granulated sugar – 0.5 cups.
Salt – a pinch.
Water (boiling water) – 1.5 or 2 cups.
Baking soda – 1 level teaspoon.
Unscented sunflower oil - 2 tablespoons.
Vanilla sugar - a pinch.

In a deep bowl, mix eggs, salt and granulated sugar.
Then fermented baked milk is poured into a bowl with beaten eggs and soda is added. All this is thoroughly mixed for 5 minutes, during which wheat flour and vanilla sugar are added in portions.
Cool boiling water is poured into the dough, which has a consistency similar to thick sour cream. Everything gets mixed up again. The dish with the dough is covered with plastic wrap and kept warm for about 10 minutes.
A ladle of the finished dough is poured onto a hot frying pan or pancake pan, greased with lard, and the pancake is baked.

Custard pancakes with fermented baked milk are tender pancakes with the aroma of baked milk.

Pancakes made with fermented baked milk always turn out very brown, with wavy edges and holes.

Moreover, the stronger the fire under the frying pan, the more small holes there will be in each custard pancake.

Ready-made pancakes can be decorated in a variety of ways: rolled into a tube or envelope, filled with filling, such as jam or curd mass. These pancakes, topped with condensed milk or berry syrup, will turn even an ordinary tea party into a real holiday.

Custard pancakes with fermented baked milk

Greetings to all readers of the site! Maslenitsa in 2016 will begin in the second week of March. Every housewife will pamper her household with pancakes and pancakes, but we will help you diversify your table with an abundance and variety of recipes for this delicious, beloved pastry. We've already made chocolate pancakes. original fragrant orange pancakes. Today we offer you to prepare custard pancakes with fermented baked milk together with our blog chef Alena: “During Maslenitsa week, I want to cook pancakes according to different recipes, and not only proven ones, but also new ones. Custard pancakes with fermented baked milk have become such a new recipe for me, which will now be one of my favorites. Pancakes made with fermented baked milk turn out soft, with an openwork pattern and a pleasant shade of baked milk.” Also don’t forget to look at the recipe for yeast pancakes according to GOST. which are very easy to prepare, they turn out airy and very tasty, they are ideal for stuffing.

Custard pancakes recipe

Ryazhenka 4% fat – 500 ml
Egg of 1st category – 1 pc.
Sugar – 2 tbsp.
Vanilla – 1 gr.
Salt – 1 pinch
Soda – ½ tsp.
Boiling water – 1 cup (200 ml)
Vegetable oil – 1 tbsp.
Butter – 20 gr.
Flour – 2 cups (200 ml each)

How to prepare openwork custard pancakes:

The dough can be kneaded using a whisk or a mixer. The second option is more convenient and the dough turns out homogeneous. I used a mixer. Add sugar, vanilla, soft butter, salt, egg to a mixer bowl and mix until smooth.

Pour room temperature fermented baked milk and vegetable oil into the bowl, stir again. If you don’t have fermented baked milk, you can make custard pancakes with kefir.

Add soda to a glass of boiling water, stir and, without turning off the mixer, pour boiling water into the dough in a thin stream. At this stage, it is possible to add flour if the dough turns out runny.

Grease a pancake frying pan with a thin layer of vegetable oil, heat it well and pour the dough into it with a ladle in small portions.

Fry the pancakes on each side, then grease the finished custard pancakes with a piece of butter.

Serve custard pancakes with fermented baked milk to the table in a pile or folded envelopes or triangles. The pancakes will be complemented with sour cream, honey, jam, berries - whatever suits your taste.

Custard pancakes with fermented baked milk are ready!

For viewing, I offer another interesting recipe from our website for preparing delicious puff pastry from pancakes

Custard pancakes with fermented baked milk

For the recipe you will need:

flour – 1 cup
sugar – 2 tbsp.
egg – 1 pc.
Ryazhenka – 1 glass
soda – 2/3 tsp.
salt – 1 pinch
vegetable oil – 2 tbsp.
boiling water – 1 cup.

To prepare custard pancakes with fermented baked milk you need:

Add sugar, salt, soda to fermented baked milk. While stirring, add flour. Pour boiling water in small portions, constantly stirring the dough. Add lightly beaten egg and vegetable oil. Mix.

Fry custard pancakes with fermented baked milk in a greased frying pan.

Video: Custard pancakes with fermented baked milk

Custard pancakes with fermented baked milk

1. Mix fermented baked milk with soda, sugar and salt. Add flour and mix well so that there are no lumps.

2. Pour boiling water over the dough, continuing to knead. Pour boiling water in small portions until desired thickness is achieved.

3. Beat eggs and add vegetable oil to the mixture. Mix the dough well.

4. Bake pancakes on both sides in a hot frying pan greased with vegetable oil.

* In order not to make a mistake with the amount of boiling water poured, it is better not to pour in all the water at once, but to add it after baking the first pancake.

When there is a holiday in the house: the most delicious pancakes made with fermented baked milk

Thin pancakes with fermented baked milk

What is the main difference between pancakes made with fermented baked milk and other pancakes? This is the subtle aroma of baked milk, thanks to which pancakes with fermented baked milk can easily be classified as a festive dessert. But in addition to the sweet filling, which harmonizes perfectly with the amazing milky aroma, fermented baked milk pancakes also go well with salty fillings. This option is possible by adding additional vegetable components to the dough, for example, they can be made using baked beets. Next you will find a selection of the most interesting and delicious recipes for pancakes with fermented baked milk, step by step.

Thin pancakes with fermented baked milk with sweet cottage cheese - step-by-step recipe with photos

Very tender and porous pancakes with a hole are obtained according to the following recipe. They are simply perfect with sweet cottage cheese and sour cream. Pancakes made with fermented baked milk using this recipe and with condensed milk will be delicious.

Thin pancakes with fermented baked milk, recipe

Required ingredients:

Ryazhenka – 400 ml.
eggs – 2 pcs.
flour – 8-10 tbsp. l.
olive oil – 3 tbsp. l.
sugar – 3 tbsp. l.
soda – 0.5 tsp.
cottage cheese – 250 gr.
sour cream or yogurt – 100 ml.
sugar for filling – 3-4 tbsp. l.

Step-by-step instruction

Using a regular fork or whisk, beat the eggs with sugar until light foam appears. Pour about half the amount of fermented baked milk into this mixture. Mix and add sifted flour in portions. The dough will be thick, like pancakes.
We dilute the soda in the remaining fermented baked milk and pour the liquid into the dough in a thin stream. Mix with a mixer or whisk until smooth. When the dough becomes smooth, add olive oil and again achieve uniformity without oily spots and lumps.
The finished dough will be thick and dense. But don’t let this scare you - during the baking process the pancakes will turn out thin and tender.
Fry pancakes in a dry frying pan. Don't worry, the amount of oil in the dough will prevent the pancakes from sticking to the surface of the pan. We wrap the finished pancakes with cottage cheese filling: mix the cottage cheese with sugar and sour cream and beat in a blender until smooth.

Custard pancakes on fermented baked milk with boiling water - step-by-step recipe

As a rule, custard pancakes are prepared with milk or kefir. But they turn out incredibly tasty and elastic even on fermented baked milk. But the main advantage of this recipe is that such pancakes can be prepared not only with fresh, but also with sour fermented baked milk.

Required ingredients:

Ryazhenka – 250 ml.
flour -150 gr.
boiling water – 150 ml.
eggs – 2 pcs.
sugar – 2 tbsp. l.
vegetable oil – 50 ml.

Step-by-step instruction

Beat the fermented baked milk with eggs with a mixer at medium speed until light foam appears.
Add sugar, a pinch of salt and start adding flour. The flour can be wheat, or you can use rye or oatmeal - it will also turn out very tasty.
When all the flour is in the dough, carefully pour in boiling water. Without ceasing to stir, add the oil and leave the homogeneous dough aside for literally 15 minutes.
We bake pancakes without oil in a pancake maker or frying pan with a non-stick coating.
Serve custard pancakes on fermented baked milk with sour cream.

On a note! Pancakes made with fermented baked milk can be used as a base for pancake cake. Their delicate consistency and pleasant aroma will go perfectly with sour cream and condensed milk.

Pancakes with fermented baked milk without eggs - step-by-step recipe

You can prepare delicious pancakes with fermented baked milk without adding eggs. The secret of their elasticity lies in a large amount of butter, which must be added to the dough.

Required ingredients:

flour – 400 gr.
Ryazhenka – 900 ml.
sugar – 3 tbsp. l.
butter – 60 gr.
vegetable oil – 2 tbsp. l.
soda – 1/2 tsp.

Step-by-step instruction

In a deep bowl, mix flour, sugar, salt and soda.
Add half of the fermented baked milk to the dry mixture and stir until smooth.
Add vegetable oil and mix again. The dough will resemble thick sour cream.
Heat the remaining fermented baked milk a little in the microwave and carefully add it to the dough, remembering to stir during the process.
Melt the butter in a frying pan and pour into the dough.
On a note! Melt the butter in the frying pan in which you are going to bake the pancakes. The remaining oil will prevent the pancakes from sticking to the surface.
Fry the pancakes over medium heat until golden brown. Serve pancakes with sour cream.

Thick beetroot pancakes with fermented baked milk - step-by-step video recipe

You will find a very interesting version of pancakes with fermented baked milk in this video. Thanks to the addition of baked beets to the dough, pancakes with fermented baked milk turn out to be a pleasant red-pink color with an unusual taste.

Thick pancakes on fermented baked milk with beets. Ideas from the Internet

Do not forget that you should give up pancakes if you are treating your stomach. Since pancakes are heavy food and the body requires a lot of energy to digest them.

You may also be interested in the following articles about cooking pancakes:

Tender and flavorful pancakes with fermented baked milk

If someone wants to impress their family or guests, then they should cook pancakes with fermented baked milk. Pancakes are a fairly everyday dish. Well, what could be simpler: dilute the flour with milk, add eggs, salt and sugar. and bake for your health! Every housewife has her own signature recipe for preparing and serving this culinary product. But if someone wants to impress their family or guests, then they should cook pancakes with fermented baked milk.

Such pancakes are good because they turn out to be especially tender, elastic with a subtle pleasant aroma and taste. They can be thin or thick - it all depends on the consistency of the dough. Ryazhenka pancakes go perfectly with any fillings, gravies and sauces. The baking process does not take much time, and the result will pleasantly surprise any gourmet.

Thin pancakes with fermented baked milk step by step

To prepare these pancakes you will need the following products:

Ryazhenka, half a liter is enough;
chicken eggs – 2-3 pieces, the quantity depends on the size;
salt - a pinch;
wheat flour, 150-180 gr;
soda, 5-7 g;
granulated sugar, 20-25 g;
vegetable oil, about 20 gr.

Pancakes will delight you with their taste

Beat chicken eggs with a fork or mixer, add salt and sugar.
Then you should pour out the soda, flour and pour out the fermented baked milk and vegetable oil.
The dough must be kneaded thoroughly so that there are no lumps left.
Now all that remains is to heat up the pan and you can start baking.

To prevent the first pancake from becoming lumpy, the frying pan must be hot. If you use a special frying pan with a non-stick coating for baking and there is enough sunflower oil in the dough, then the frying surface does not need to be additionally lubricated. Otherwise, apply oil with a brush before pouring the next portion of dough. You can also use a piece of raw potato.

A little advice - when kneading pancake dough, it is best to use powdered sugar, in this case the dough will be more tender and airy. The amount of sugar depends on what the pancakes will be served with: if with sour cream, then they can be sweeter; and if with honey or jam, then there is no need for excessive sweetness.

This article has helped many gardeners stop working hard on their plots and still get a bountiful harvest.

I would never have thought that in order to get the best harvest on my plot in my entire “dacha career”, I just need to stop working on the beds and trust nature.
For as long as I can remember, I spent every summer at the dacha. First at my parents' house, and then my husband and I bought our own. From early spring to late autumn, all free time was spent on planting, weeding, tying, pruning, watering, harvesting and, finally, preserving and trying to preserve the harvest until next year. And so on in a circle.

With the addition of greens: a very tasty recipe

The amount of products needed to prepare pancakes is designed for 4-5 people.

chicken eggs - 2-3 pieces;
wheat flour, approximately 150 g, depends on the quality of the flour;
sunflower oil – 50 g;
finely chopped fresh dill - 2-3 tablespoons;
chopped green onions – 2 tablespoons;
a pinch of salt;
300 ml fermented baked milk;
granulated sugar – 10-15 gr.

Pancakes will delight your household

In a deep bowl, mix the yolks and flour until a homogeneous mass is obtained.
Then you need to add sunflower oil and herbs, mix everything again.
Beat the whites. To obtain a strong foam from proteins, salt and sugar, the eggs must be cold. You can add one drop of lemon juice. You need to start whipping the whites at low mixer speeds, gradually increasing the speed. The protein mass will be ready when it remains in the container when turning the dishes over.
Now you need to add it to the dough and immediately start baking.
You need to fry the pancakes in a hot frying pan greased with sunflower oil. When the pancake is ready on both sides, you can lightly coat it with butter.

Recipe for pancakes on fermented baked milk with boiling water

Adding boiling water to the dough gives pancakes special strength and elasticity.

chicken eggs - 2-3 pieces;
fermented baked milk – 250 ml or 1 thin glass;
boiling water - the same amount;
wheat flour – 150-160g;
sugar – 20-25g;
salt - a pinch;
vegetable oil – 30-35g;
soda - about a third of a teaspoon.

Beat the eggs with salt and sugar thoroughly.
Add flour.
Continuing to whisk, carefully pour in the hot water, little by little, and then the fermented baked milk.
Knead into a homogeneous dough, without lumps, add soda and let the dough rest for 5-10 minutes.
Fry pancakes on both sides until golden brown.
Place the filling on the prepared pancake and roll it into a tube.

The dish is served hot with suitable sauce.

Thick pancakes with fermented baked milk

chicken eggs, 2-3 pieces;
cream, low-fat, 1 glass, holding 250 grams;
fermented baked milk, 1 glass;
wheat flour, about 600 g;
soda, half a teaspoon;
granulated sugar, about 100 g;
salt, a third of a teaspoon.

These pancakes are sure to be delicious.

Grind the egg yolks thoroughly with sugar and salt.
Add cream, soda and flour, then fermented baked milk.
Mix everything to form a smooth dough.
Strong foam from the proteins is added last. The consistency of the dough should be dense.
You need to bake pancakes on both sides in a hot frying pan.

Pancakes according to this recipe turn out similar to pancakes, fluffy, but very tender. If you plan to serve this dish as a dessert, you can add vanilla sugar and cinnamon to the dough, this gives the pancakes a special flavor. By the way, if fermented baked milk has gone sour, then use it to prepare such pancakes, don’t be afraid: this will not spoil the taste.

These pancakes can be prepared with the addition of vegetables, fruits or berries. For example, add grated zucchini, and squeeze out the excess juice. But it’s better to chop the apples finely, because without juice they lose their taste, and the dough doesn’t need additional liquid: the pancake won’t bake well. If you put chopped sausage or sausage into the dough, you will get a kind of “hot dog” that can be offered for breakfast

Recipe for pancakes with fermented baked milk without eggs

fermented baked milk, 0.5 liters;
wheat flour, 700-750 gr;
granulated sugar or powdered sugar, 50-60 g;
salt, half a teaspoon;
baking powder, 0.5 teaspoon;
mineral water, maybe sparkling, 1 glass.

These pancakes are very easy to prepare.

Mix the sifted flour with fermented baked milk.
Add sugar, salt, baking powder and beat with a mixer.
Then pour mineral water into the dough; the water should not be cold.
Once again, knead everything thoroughly and you can start frying the pancakes.

If you follow the step-by-step recipe, the dough will not be too thick, more like cream, and the pancakes will turn out thin and airy. The elasticity of the dough is achieved through mineral water, so that the pancake does not tear when turned over even by a novice housewife. If the dough does not spread well over the surface of the pan, you can use a silicone brush.

Recipe for children (sweet pancakes with fermented baked milk)

40 grams of wheat flour;
100 ml fermented baked milk;
10 grams of oil;
1 raw egg;
sugar syrup with 5 grams of sand
a pinch of salt.

Grind the yolk with sugar syrup and salt.
Pour in the fermented baked milk.
Add the sifted flour and stir thoroughly to obtain a lump-free dough.
Beat the egg white until foamy and fold it into the dough.
After 20-30 minutes you can start frying the pancakes.

Custard pancakes with fermented baked milk: a simple recipe

Pancakes are an indispensable dish of Russian cuisine. It is impossible to imagine it without them. One of the most delicious recipes for thin custard pancakes cooked with fermented baked milk is presented below, and it is truly worthy of attention. Such pancakes simply melt in your mouth, and it is very difficult to stop - your hand automatically reaches for the next pancake. Try it and this recipe will remain in your cookbook forever.

Ryazhenka 4% - 0.5 l;
wheat flour - 0.36 kg;
vegetable oil - 0.03 l;
soda - 0.01 kg;
sparkling mineral water - 0.06 l
salt - 0.002 kg;
sugar - 0.07 kg;
boiling water - 0.125 l;
sweet butter;
large egg - 3 pcs.

Place large chicken eggs into a bowl and beat well with a mixer at medium speed. Then pour fermented baked milk, mineral water into the same bowl, add salt and sugar. Mix everything again with a blender at low speed.
Pour soda with the amount of boiling water indicated in the recipe. Pour the resulting mixture into the dough. Beat with a mixer for about three minutes.
Cover the container with the dough with a lid and let stand for five minutes. Then pour refined oil into the dough.
Heat the frying pan high. Coat it with refined oil.
Fry pancakes in a frying pan, scooping up the dough with a small ladle. Frying is done on both sides - as soon as one side becomes golden brown, turn it over to the other and fry until done.
Place the finished pancakes in a heap on a dish. Coat each pancake with sweet butter.

When frying, the frying pan should be periodically lubricated with refined vegetable oil. To do this, it is convenient to use half a potato, peeled and pricked on a fork.

Lush pancakes with fermented baked milk (video)

How to cook beetroot pancakes with fermented baked milk (video)

Every housewife should know how to bake pancakes. They are prepared quickly and are suitable for both breakfast and dinner. If you make pancakes filled with meat, fish or vegetables, then this is a complete second course. Simple pancakes can be easily transformed into a delicious dessert by garnishing them with fruits, berries, chocolate syrup or whipped cream before serving.

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Custard pancakes with fermented baked milk

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Fluffy milk pancakes without yeast recipe

Often, pancake dough is prepared with milk or water. But there are a lot of recipes that involve the use of fermented milk products, for example, kefir, for this purpose. Those who have tried such products have noted their harmonious taste and incredibly delicate and soft texture.

We suggest baking pancakes not with milk, not with water, or even with kefir. In this case, let’s take fermented baked milk as a basis. The dough turns out to be no less tender, melting in the mouth, with holes and at the same time has an amazing taste with notes of baked milk.

There are several variations of such recipes for you, each of which will allow you to get a decent result.

How to make thin openwork pancakes with holes using fermented baked milk - recipe

Ingredients:

– 385 ml;
premium wheat flour – 260 g;
granulated sugar – 60 g;
baking soda – 5 g;
Sunflower oil without aroma or olive oil – 70 ml.

Preparation

To prepare openwork pancakes, first combine granulated sugar with selected chicken eggs in a bowl and beat the mixture a little.
Then pour in fermented baked milk at room temperature, add soda dissolved in vinegar, a pinch of salt and lightly beat the mixture again.
Now sift the flour in small portions, mix it into the dough, whisking it thoroughly with a whisk or mixer.
At the last stage of kneading, add vegetable oil and mix again.
To bake pancakes, pour a little prepared dough into the center of a heated, slightly oiled frying pan, tilt the pan, distribute it over the entire bottom and fry the products until golden brown on both sides.
Serve pancakes with honey, sour cream, jam, topping or (your choice).

How to bake thin pancakes in a hole using fermented baked milk with boiling water?

Ingredients:

fermented baked milk – 485 ml;
selected chicken eggs – 2 pcs.;
granulated sugar – 60 g;
boiling water – 225 ml;
baking soda – 5 g;
table rock salt – a pinch;

Preparation

As in the previous case, we start with eggs. Beat them with granulated sugar, immediately adding a pinch of salt.
Now pour in a glass of fermented baked milk, add the entire portion of sifted flour and mix.
Pour in the second glass of fermented baked milk and mix the mass again using a mixer or whisk.
Now add soda to a glass of boiling water, mix and pour the mixture into the dough.
Once again, beat the dough a little with a whisk or mixer, add vegetable oil to it and immediately start frying the products.
Everything is exactly the same here. Pour a small portion of the batter into the center of the hot frying pan, quickly distribute it over the entire surface of the bottom and let the pancake brown on one side and then on the other.

Thin pancakes with fermented baked milk - recipe with milk

Ingredients:

fermented baked milk – 485 ml;
selected chicken eggs – 2 pcs.;
premium wheat flour – 320 g;
granulated sugar – 60 g;
milk – 225 ml;
baking soda – 10 g;
table rock salt – a pinch;
Sunflower oil without aroma or olive oil – 55 ml.

Preparation

To implement this recipe, first heat the fermented baked milk in a water bath until warm, then add soda, sugar, salt to it, beat in the eggs and mix with a whisk or mixer.
Sift the wheat flour and add it into the dough in small portions, beating a little each time.
Now boil the milk, pour it in a thin stream into the fermented baked milk dough and whisk it vigorously.
Finally, mix sunflower or olive oil without aroma into the dough and we can start frying the pancakes.

In this case, part of the premium wheat flour can be replaced with whole grain flour, which will make the products more healthy and diversify their taste.

Then pour fermented baked milk (or kefir) into the eggs and pour in soda, which is quenched in it. Mix everything thoroughly while putting the kettle on the fire.

Cooking time: PT00H50M 50 min.

step by step recipe with photos

The thinnest and lacy pancakes are obtained by adding boiling water to the dough. For example, pancakes made with fermented baked milk and boiling water - they are so patterned that first they are eaten with the eyes, and only then for real. Of course, the most pancakes are prepared during pancake week in the CIS countries - on Maslenitsa. And you will be able to show off your talent and conquer your loved ones with delicious thin pancakes made with fermented baked milk if you decide to use our recipe. Vary their taste as you wish: from salty to sweet, you can add grated apple or peeled pear, orange zest, etc. to pancakes - experiment!

Ingredients

150 ml fermented baked milk
100 ml boiling water
3–4 chicken eggs, depending on their size
2 pinches of salt
4 tbsp. l. with top grade wheat flour
1.5 tbsp. l. granulated sugar
1.5 tbsp. l. vegetable oil

Preparation

1. Break the eggs into a container or into the bowl of a food processor, add salt and sugar, beat everything with a whisk or fork for 2-3 minutes or in a food processor (then a minute is enough). You just need to thoroughly mix the whites with the yolks, but do not beat them into a fluffy foam.

2. Pour fermented baked milk into the egg mixture and beat again.

3. Pour in vegetable oil (you can use either cold-pressed olive oil or odorless, refined sunflower oil). At this point, you can add any dry spices, such as ground cinnamon or vanilla.

4. Add the sifted flour and beat the contents of the container again for 1-2 minutes. Instead of wheat flour, you can use rye, rice, barley, oatmeal, etc.

5. Now (only after adding flour, otherwise the fermented baked milk and egg mixture will separate or curdle) pour in boiling water and immediately start stirring the dough so that it boils. The result of brewing will be bubbles on the surface of the dough.

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