Ryazhenka pancakes: recipes. Fluffy ryazhenka pancakes Fluffy ryazhenka pancakes

Among the variety of breakfast options, warm and delicious pancakes are considered an excellent choice, which can be served with various fruit or berry jams, condensed milk or honey.

There are quite a few different recipes for preparing this dish, which are based on different ingredients. The culinary recipe presented here is lush pancakes with fermented baked milk.

Ryazhenka, as you know, is a fermented milk product obtained by heating cow's milk. It is widespread in Slavic countries and is often used not only as an independent drink, but also as a fundamental ingredient for baking.

Taste Info Pancakes

Ingredients

Ryazhenka – 250 ml;
Wheat flour – 180 g;
Chicken egg – 2 pieces;
Granulated sugar - 1.5 tablespoons;
Salt – 1 pinch;
Soda – 0.5 teaspoon;
Vegetable oil – 2 tablespoons (+ for frying).

How to cook delicious and fluffy ryazhenka pancakes

To bake delicious and satisfying pancakes using a dairy product such as fermented baked milk, prepare all the necessary ingredients according to the specified quantities.

To knead the dough for fluffy pancakes, use a suitable plate (bowl, cup). A couple of chicken eggs are broken into it.

For the next stage, granulated sugar and a pinch of salt are added to them.

The ingredients are converted into a homogeneous mass. For this procedure, it is advisable to use a regular hand whisk or a more modern option for mixing ingredients - a mixer.

Once the result is achieved, the entire stated amount of fermented baked milk is poured into the resulting sweet egg mass. It is recommended to remove the dairy product from the refrigerator in advance so that its temperature is equal to room temperature.

After the fermented baked milk, soda is poured into the die. There is no need to extinguish it, because fermented baked milk contains acids that will cope with this task on their own. All introduced ingredients are thoroughly mixed.

Next, sifted wheat flour is added to the resulting mixture. This must be done in small portions in parts, preventing the formation of lumps.

The dough for fluffy pancakes made with fermented baked milk is homogeneous, similar in consistency to thick sour cream. Of the ingredients suggested above for pancakes, vegetable oil remains. It is poured into the dough and mixed again. You can start baking pancakes.

Heat vegetable oil in a selected frying pan. Spread the finished dough with a spoon, forming oval pancakes.

As soon as one side of the pancakes acquires a golden hue, they are turned over with a spatula to the other side.

Lush pancakes with fermented baked milk are ready.

You can achieve the desired result by following a few tips from experienced housewives:

delicious pancakes will come out if you cook them in a cast iron frying pan: the thick bottom and walls of this pan will allow the dough to bake perfectly and increase in volume, the product will be fluffy and airy;
Taking into account such an important nuance as the specific, somewhat sour taste of fermented baked milk, the amount of granulated sugar indicated in the recipe can be adjusted - increased or decreased according to your taste. This will largely depend on what you plan to serve the pancakes with. If honey or condensed milk is added to the dish, do not knead the dough with excess sugar. If you prefer to eat pancakes with sour jams, you can add a little more sugar to the dough;
You can avoid excess fat on pancakes by replacing vegetable oil for frying the product with lard; greasing the bottom of the pan with it will leave the surface of the pancakes dry, and will also deprive them of the characteristic smell of sunflower oil.

Using the proposed recipe and baking secrets, any housewife will be able to please her household with a delicious dish.

One of the best, healthy, delicious breakfasts is fluffy pancakes. This dessert is served with various jams, preserves, sour cream, honey and condensed milk. Few people use this fermented milk drink for baking, preferring kefir or sour milk. Try baking fermented baked milk pancakes once, and you will never want to mix the dough base with another product again.

How is fermented baked milk better than another test base?

Ryazhenka pancakes turn out much tastier than their “brothers” made from other fermented milk products for the following reasons:

The products have a unique creamy taste of baked milk.
The drink is enriched with animal proteins, carbohydrates, fats, vitamins B, C, E, PP, potassium, iron, sodium, phosphorus, magnesium, which increases the beneficial properties of baked goods.
Includes many beneficial bacteria that improve the absorption process.
Ryazhenka extinguishes soda much better, as a result of which the pancakes grow before our eyes during frying.
Due to the consistency of the lactic acid drink, the dough base is thicker.

How to cook fluffy ryazhenka pancakes

It is known that pancakes are fluffy flatbreads made from sour dough, fried in vegetable oil. Previously, they were called differently: alashki, aladya, olanki, oladki, olyabyshi, oladeyki. The dish received its modern name, rather, due to its oval-round shape, since the content could be completely different: potato, pea, semolina, etc. The lactic acid product in the base also has nothing to do with the name, because this is how both pancakes and crumpets were baked. The name of the treat is present in many proverbs, sayings and other genres of Russian folklore.

Pancakes were especially popular during the celebration of Maslenitsa, when mothers-in-law presented pancakes to their sons-in-law as a treat. This tradition still exists today, but few people know that in Ancient Rus', along with pancakes, pancakes based on sour milk were also served. It is worth noting another tradition associated with the dish - oladnitsa. This is the name of the period of fasting in winter, when special unleavened pancakes were prepared, mixed with water.

If earlier the basis of such a treat was kefir, sour milk and even water, today many housewives also knead the dough with fermented baked milk, highlighting the special taste qualities of the fermented milk drink. It is obtained by heating cow's milk for a long time (without allowing it to boil), as a result of which it acquires the delicate creamy flavor of baked milk.

The technology for preparing pancakes based on simple fermented baked milk is simple, even an inexperienced housewife can do it and consists of the following successive steps:

Preparing the necessary ingredients. Eggs and fermented baked milk must be removed from the refrigerator an hour before kneading the dough, and the flour must be sifted.
Having combined all the components according to the recipe, let the dough base brew and rise in the heat, otherwise you risk getting flat cakes rather than fluffy pancakes.
Heat the pan at maximum heat, and before starting frying, reduce the gas by half.
You need to turn the flour products over when the first side is browned.

Recipe for pancakes with fermented baked milk

You can prepare ryazhenka pancakes using different recipes: with pressed (wet) yeast or dry, with baking powder, fruit pulp, dried fruits and other additional ingredients, with or without eggs. Pamper your household more often with such a fragrant, airy dessert, using various cooking methods. Please also keep in mind that the calorie content of the finished product is indicated per 100 g of the finished product.

Lush pancakes with fermented baked milk

Time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal.
Cuisine: Slavic.
Difficulty: easy.

Classic dough for any baking is kneaded in two ways: based on fermented milk product and soda, or using yeast. However, this recipe includes both a yeast component and fermented baked milk. The dough base made with pressed yeast turns out to be more airy, lighter, and more tender, but it must be risen at least 2 times, spending about 2 hours on the process. The straight method of kneading dough is a little simpler and faster; dry yeast begins to act within 20 minutes, which speeds up the process of preparing pancakes. Add apples to the base, which will make the dessert tastier.

Ingredients:

Ryazhenka (4%), premium wheat flour – 1 tbsp.;
chicken egg – 1 pc.;
apples – 300 g;
granulated sugar, vegetable oil - 1 tbsp. l.;
classic yeast – 20 g;
table salt – 0.5 tsp.

Cooking method:

Heat the fermented baked milk slightly (but do not boil), dissolve sugar and yeast in it.
Sift wheat flour into the mixture, mix well, cover with a towel, leave in a warm place to rise for 30 minutes.
When the dough has risen and bubbles appear on the surface, add a chicken egg, vegetable oil, a pinch of salt and 0.5 cups of warm water. Mix thoroughly until smooth.
Peel the apples, cut them in half, remove the stem, and cut into slices.
Dip each apple piece into the dough base and fry on both sides until golden brown. To serve, sprinkle with powdered sugar.

No eggs

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 275 kcal.
Purpose: baking, dessert.
Cuisine: Slavic.
Difficulty: easy.

Almost all dough recipes include chicken eggs, which act as a stabilizer for the finished product during baking and at the end of the process. Egg protein is responsible for this, performing a stabilizing function due to foaming. However, there are situations when you need to make pancakes from fermented baked milk, but there are no eggs in the refrigerator. Do not be upset, although finished products with this ingredient turn out to be more elastic, it is not fundamentally important. There is a recipe without eggs, and to prevent the taste of the pancakes from deteriorating, try mixing 2 types of flour.

Ingredients:

fermented baked milk – 300 ml;
wheat and oat flour – 150 g each;
table salt (fine) – ¼ tsp;
granulated sugar - 2 tbsp. l.;
baking soda – 1 tsp;
lemon juice – 1 tbsp. l.;
vegetable oil - for frying.

Cooking method:

In a deep bowl, combine fermented baked milk with salt, sugar and whisk until smooth.
Quench the soda with lemon juice and pour into the fermented milk base.
Sift and mix the two types of flour, add it gradually to the base. Knead until there are no lumps.
Leave the dough base in a warm place for 10-20 minutes until it rises, increases in volume, and bubbles appear on the surface.
Place the pancakes in a frying pan with hot oil, fry on one side until golden brown, then turn over to the other.
Remove the fermented baked milk pancakes onto paper napkins, allowing excess oil to be absorbed.

With banana

Time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 208 kcal.
Purpose: baking, dessert.
Cuisine: Slavic.
Difficulty: easy.

The recipe for pancakes on fermented baked milk with the addition of banana pulp will appeal to children. The dish is a complete breakfast or afternoon snack. Use ripe fruits for kneading, soft, maybe slightly darkened. In addition to bananas, you can add other berries or fruits to the dough base at your discretion. Various spices, such as vanilla or cinnamon, will only enhance the aroma of the treat and make it richer. By preparing this dessert for breakfast, you will provide a surge of energy and a great mood not only for yourself, but also for all family members. Serve pancakes with condensed milk, honey or your favorite jam.

Ingredients:

Ryazhenka (any fat content) – 3 tbsp.;
premium wheat flour (sifted) – 2 tbsp.;
chicken egg (raw) – 3 pcs.;
granulated sugar – 3 tbsp. l.;
ripe banana – 1 pc.;
table salt (fine) – ½ tsp;
vegetable oil for frying;
baking soda - a pinch.

Cooking method:

Beat the eggs with sugar with a whisk (or fork) until the second component dissolves.
Pour in the fermented baked milk, add salt, baking soda, stir well.
Gradually add wheat flour, continuing to mix so that there are no lumps.
Mash the banana pulp with a fork until smooth and mix into the dough base.
Heat a thick-bottomed pan, pour in a little vegetable oil, and spoon out pancakes of the same size with a tablespoon. Fry on both sides until golden brown.
Remove the pancakes from the pan onto napkins, removing excess oil.

Cooking tricks

Ryazhenka pancakes have their own cooking secrets that help make the baked goods tastier. So, follow these recommendations from experts:

Choose a frying pan with thick walls and a bottom for frying pancakes. It distributes heat evenly over the surface, ensuring an even degree of roasting.
It is better not to use a mixer to knead the dough; do it with a whisk or a regular fork.
The yeast dough is ready when bubbles appear on its surface. If they are not there, the base has not risen, and the pancakes may turn out to be flat cakes.
Add 2-3 tablespoons of vegetable oil to the dough base and fry the pancakes in a dry frying pan. This way you will rid your baked goods of excess fat content.
If possible, set the dough aside for a while so that it is saturated with oxygen. As a result, the dessert will be softer, looser, and more tender.
Add berries, pieces of fruit or dried fruit to the base to make the pancakes richer and tastier.
Ryazhenka has a specific sour taste; adjust the degree of its presence in the finished pancakes using sugar.
Choose odorless vegetable oil for frying so that it does not overwhelm the aroma of pancakes based on delicious fermented baked milk.
Give preference to premium flour, which will ensure high quality of the finished treat. Wheat flour is used more often, but combining it with oatmeal, potato, pea, and buckwheat flour is considered more successful.

Video

Ryazhenka pancakes are made just as easily and simply as similar pancakes based on other fermented milk products. However, it should be noted that such products turn out much more magnificent and tastier. To verify this statement, we suggest doing them yourself.

Lush pancakes with fermented baked milk: step-by-step recipe

Such products can be made in different ways. Today we will present you with three different options. Which one to choose is up to you.

So, to prepare fluffy fermented baked milk pancakes, you should purchase the following products:

table salt - a pinch;
sifted white flour - 2 large spoons;
table soda - an incomplete dessert spoon;
fermented baked milk of maximum fat content - 2 cups;
sand-sugar - about 1/4 cup;
fresh chicken eggs - 2 pcs.;
non-rancid melted butter - ¼ cup;

Knead the dough

Before preparing fermented baked milk pancakes, you should knead a viscous base. To do this, in a deep bowl you need to mix sifted white flour, as well as table salt, granulated sugar and baking soda. Next, you need to put the dry ingredients aside and start preparing the other part of the dough. To do this, beat the chicken eggs with fermented baked milk separately and slowly add the loose mass to them.

After the base becomes homogeneous and has lost all lumps, you need to add ¼ cup of butter (pre-melt) and vanilla extract.

Roasting on the stove

Lush pancakes with fermented baked milk, the recipe for which we are considering, should be fried only in a thick-walled frying pan. You need to pour a little oil (sunflower) into it, and then lay out the kneaded dough, using a tablespoon for this. It is recommended to fry the pancakes over medium heat until they are browned (on both sides).

Serve to the table

After the fermented baked milk pancakes are cooked, they should be greased with cooking oil while hot and served immediately. In addition to such products, you can present thick sour cream, fresh honey or condensed milk.

Step-by-step recipe: ryazhenka pancakes with yeast

If you want to get more satisfying and fluffy pancakes, it is recommended to cook them using yeast. However, this will take you a little longer.

So, we need to prepare a set of products, which includes:

table salt - dessert spoon;
crushed cinnamon - dessert spoon;
sand-sugar - use to taste;
sifted white flour - approximately 350 g;
dry yeast - about 5-6 g;
ground nutmeg - ¼ small spoon;
egg fresh egg - 1 pc.;
store-bought thick fermented baked milk - approximately 350 ml;
non-rancid butter - about 50 g;
flavorless vegetable oil - for frying products;
vanilla extract - dessert spoon.

Making the dough

Ryazhenka pancakes with yeast should be prepared by mixing the base. To do this, the fermented milk product needs to be warmed up a little. Next, they need to pour in all the dry yeast, and also add a little granulated sugar. In this composition, it is recommended to leave the mixture for about 17 minutes, until it is covered with multiple bubbles. After this, add the beaten egg, remaining sugar, table salt and sifted white flour to the base.

Once the dough becomes viscous and homogeneous, it must be supplemented with ground cinnamon, vanilla extract, nutmeg, and melted butter. In this composition, it is recommended to cover the mixed base with a lid and leave it near warm radiators for 18-23 minutes. During this time, the dough should become fluffy and very viscous.

Heat treatment in a frying pan

Fluffy ryazhenka pancakes should be fried only after the yeast dough has risen a little. After all, this is the only way you will get very tasty products with a slight sourness. It is recommended to cook them in a frying pan. To do this, heat it up very high with oil, and then lay out the dough one by one, using a tablespoon for this. You can make about 4 pancakes at a time in a standard cast iron skillet. It is recommended to fry them on both sides until thoroughly browned.

Serve to the dinner table

If the fermented baked milk pancakes were fried with constant addition of vegetable oil, then they should not be greased with cooking oil. If this product was used only once while calcining the pan, then after baking the pancakes should be seasoned with melted butter. Moreover, it is recommended to do this while hot.

Yeast pancakes should be served with tea, as well as ingredients such as condensed milk, honey, jam, jam, etc.

Making delicious pancakes without using eggs

It is recommended to make ryazhenka pancakes without eggs only if you do not have such an ingredient in your home. It should be noted that in terms of their taste and structure, such pancakes are no different from those prepared with a standard set of ingredients. To verify this statement, we suggest making your own eggless pancakes. For this we need:

sifted white flour - 2 full glasses;
medium-sized granulated sugar - 2 large spoons;
baking powder - 1.3 dessert spoons;
table salt - ½ small spoon;
store-bought fermented baked milk of maximum fat content - 2 full glasses;
filtered drinking water - 2 large spoons;
Unflavored vegetable oil - ¼ cup.

Preparing the base

How to cook pancakes with fermented baked milk? First you need to knead the base. To do this, you need to dissolve granulated sugar and table salt in warm fermented baked milk. Next, you need to mix the sifted white flour and baking powder in a separate bowl. After this, the bulk mixture should be slowly poured into the liquid mass, and a little water and flavorless vegetable oil should be added to it. It is recommended to mix all these components for a long time and intensively. As a result of these actions, you should get a viscous and homogeneous dough without a single lump.

Frying pancakes in a frying pan

After the fermented baked milk base is ready, you should start frying it. To do this, pour a little oil (sunflower) into a thick-walled bowl and then put it on high heat. Next, you need to place the dough in a heated frying pan in portions and cook it until the upper part is covered with bubbles and dry, and the lower part is browned. After this, the product must be turned over and cooked in exactly the same way.

Serving pancakes correctly at the family table

After preparing a batch of delicious eggless pancakes, remove them to a plate using a spatula. In this case, hot pancakes must be immediately flavored with butter (you can melt them first). After this, you need to place the next batch of pancakes in a dry but hot frying pan and cook them in the same way. If during baking the products begin to stick to the dishes, you can pour a little oil into them.

Having prepared all the pancakes as described above, they should be placed on a common plate and immediately presented to the family table (until they have cooled down). If desired, such lush and tasty products can be additionally served with condensed milk, honey, jam or jam, as well as hot tea. Bon appetit!

Let's sum it up

As you can see, fluffy homemade pancakes can be made not only with kefir or yogurt, but also with a fermented milk drink such as fermented baked milk. If you want to get more original products, then you can cook them together with any additional ingredients. For example, some add grated sweet and sour apple to the base, others add fresh currants or blueberries, and some even make pancakes using cocoa or chopped chocolate. Otherwise, pancakes prepared at home turn out to be very filling and tasty. They can be safely presented to the table for breakfast, lunch or afternoon tea.

Pancakes made with fermented baked milk are tender, not at all sweet, with a unique taste of baked milk, familiar to everyone. If you prepare them correctly, the delicacy will surprise you with its splendor. Our selection contains tricks for preparing the right pancakes, and nuances - the composition of additional ingredients.

Lush pancakes with fermented baked milk can be prepared on weekends, when the household is gathered and waiting for a delicious family dinner. Fresh fermented baked milk and Varenets are suitable for cooking. They are easy to use even if fermented milk drinks have gone on a spree for some reason. In addition to the fermented baked milk itself, we will need some flour, a couple of eggs and vegetable oil.

The pancakes turn out very soft, fluffy and beautiful.

Exact ingredients:

2 chicken eggs;
package of fermented baked milk – 0.5 l;
flour - 2 cups (proportions are always taken by eye);
soda or baking powder;
vegetable oil for frying.

The main secret of the right pancakes is the temperature of the ingredients. Under no circumstances should they be cold, otherwise the delicacy will not rise and will come out “gummy”. It is better if the components are at room temperature or slightly warm. This applies to both the fermented baked milk itself and the eggs - cold ones are difficult to beat and do not form foam.

Let's start cooking. Beat eggs with sugar and gradually add fermented baked milk. Add flour, baking powder or soda to it. There is no need to extinguish the soda: fermented baked milk contains lactic acid, which can neutralize the soda. It is important to monitor the consistency of the dough: it should be thick (about the size of very thick sour cream), smooth and as if pouring under a spoon. Let it brew a little: 15-20 minutes, and then start frying.

Some housewives do it simpler - pour the eggs directly into the fermented baked milk; You can do this if you are in a hurry, but it is still better to combine the eggs and sugar first.

Heat the oil, but not too much, so that the dessert does not burn, but bakes evenly. Pour the dough with a ladle or spoon, shaping it into flat cakes, and wait until they acquire a golden color. If everything is prepared correctly, then a small miracle happens in the frying pan - the pancakes rise and become fluffy. As it cooks, turn it over to the other side, bring it to readiness, remove it, and place it on a large plate.

Ryazhenka pancakes turn out very tender and so delicious! Lubricate the finished products with butter, pour over condensed milk, whipped cream, any jam or jam. But, to be honest, they are good without any dressings - the dough literally melts in your mouth and no additions other than a cup of aromatic tea are required.

How to do without eggs?

Ryazhenka pancakes are easy to prepare without eggs - this is important when the house has run out of chicken eggs. In this case, the dough should be thick; place it with a spoon moistened with cold water (so it will not stick) onto a very hot frying pan.

We will need:

package of fermented baked milk 4% – 0.5 l;
flour - 3 cups (proportions are always taken by eye);
sugar to taste (about 3 tbsp);
soda;
a pinch of salt (otherwise the dish will come out bland);
vegetable oil.

Ryazhenka with 4% fat content is better suited for such pancakes; the dough should turn out so thick that it seems to be pinched off: such pancakes turn out fluffy even without eggs and do not “fall off”.

Ryazhenka pancakes without eggs are a little denser, but no less tasty. Serve them with fresh sour cream, red caviar or currant jam, which will perfectly complement the taste of the sweet delicacy.

Ryazhenka pancakes with apples

Children like ryazhenka pancakes with apples. They acquire a light fruity flavor. To prepare we will need: a glass of fermented baked milk, an apple, a couple of eggs, flour, sugar and soda. We estimate the amount of flour, but do not overdo it with the apples, otherwise the dough will turn out too liquid and the delicacy will not bake.

Tender pancakes with apples on fermented baked milk are perfect for breakfast or afternoon snack.

Let's prepare it like this:

Pour the eggs into the fermented baked milk and beat the mixture.
Gradually sift flour into the dough.
Add sugar, salt, baking powder.
Three small apples of the sweet and sour variety.
Add soda.
Knead the dough thoroughly.
The consistency will be slightly thicker than sour cream.
Spoon the apple mixture into a hot frying pan.
Fry until golden brown on both sides.

These pancakes go amazingly with floral honey and maple syrup, but, as practice shows, children eat them up almost immediately, as soon as they have time to cool.

With bananas

By analogy with apple pancakes, it’s easy to make banana pancakes. Here a banana is added to the dough, which is ground into a paste. The dish is a great way to use up overripe bananas: they are flavorful, soft and will give the dough the right consistency.

Let's prepare:

a glass of fermented baked milk 4%;
a little flour;
overripe banana – 2 pcs.;
egg;
a packet of baking powder.

The difficulty in making banana pancakes is to guess the ratio of dough, fermented baked milk, fruit. If there are not enough bananas, the aroma will not be felt. Too much fruit in the dough will prevent the pancakes from rising; too much fermented baked milk will make the dough runny. The ideal proportion is 1:1.

In short, watch the consistency yourself by adding a little more flour or fruit. Banana pancakes are tender and juicy. They are delicious served cold and topped with a scoop of whipped cream or ice cream.

Without flour

It is not necessary to prepare a delicacy with the usual wheat flour - supporters of a healthy lifestyle can easily replace it with bran, try whole grain flour, buckwheat, oatmeal, spelled. The taste will change with any flour, but the pancakes will still turn out wonderful!

Make these pancakes for breakfast. And you will be surprised how quickly your loved ones will gather at the table.

For whole grain pancakes you will need:

a glass of fermented baked milk 4% - 0.5 l;
2 cups buckwheat or oatmeal;
egg – 1 pc.;
soda or baking powder;
vegetable oil for frying.

Under no circumstances should you knead the dough with a mixer: it is important to do everything by hand, otherwise the pancakes will fall off.

Of course, to prepare the right delicacy, you will have to experiment with proportions: all types of flour have different stickiness, and the pancakes will fry at different speeds. However, the finished dish will turn out not only tasty, but also healthy, and even safe for your waistline, if you follow moderation.

In a slow cooker

Sometimes there is not enough time, and a useful modern assistant comes to the rescue - a multicooker. We take the classic recipe as a basis and prepare round pancakes in a miracle bowl.

Let's knead the dough from:

one glass of fermented baked milk;
two chicken eggs;
glasses of flour;
salt, sugar to taste;
a packet of baking powder.

The dough must sit, but stirring it is prohibited! Otherwise, the bubbles leave it, and the pancakes lose their lightness and airiness.

The beauty of cooking in a slow cooker is that the dough does not splatter all over the place. We take out the finished treat with a special spatula or silicone spoon so as not to damage the coating. We eat pancakes with sour cream, honey or plum jam.

Preparing a lush delicacy with yeast

Yeast pancakes with fermented baked milk are a little more difficult to prepare, but the result is worth it.

Delicious pancakes that quickly disappear from the plate.

Let's prepare:

two glasses of fermented baked milk;
one chicken egg;
a glass of flour;
a teaspoon of yeast;
salt, sugar to taste;
a packet of baking powder.

To prepare, pour a teaspoon of yeast into two glasses of fermented baked milk, add sugar, and in half an hour the fermentation process should begin. Now that the dough has “boiled,” add one chicken egg, a glass (or a little more) of flour, and pour in a little vegetable oil for smoothness. All that remains is to bake the pancakes over medium heat until golden brown.

The pancakes are tasty and low in calories. For 100 g of finished products you get 170 kcal. So everyone can afford a couple of pieces with low-fat sour cream.

Pancakes are a budget-friendly delicacy, very easy to prepare once you get your hands full. Over time, you can add raisins, dried fruits, pieces of chocolate, cheese to the dough, in a word, give free rein to your imagination.

From experience I can say that pancakes can be baked not only with kefir. Ryazhenka is also good for this. I often buy fermented baked milk in cups for my children. But there are times when there are leftover fermented baked milk in the refrigerator, then I put them together and it turns out to be about a glass. From this amount I always fry delicious and fluffy pancakes using fermented baked milk. The pancakes always turn out simply excellent and my best recipe with step-by-step photos is in front of you. Also look, it turns out very tasty.

Required Products:

- 250 grams of fermented baked milk,
- 1 large chicken egg,
- 2 tables. l. granulated sugar,
- 1 pinch of salt,
- 1.5 cups wheat flour,
- 0.5 tsp. l. soda,
- vegetable oil for frying.

How to cook with photos step by step

Add one large chicken egg to the fermented baked milk at room temperature (be sure to take it out of the refrigerator in advance), then add granulated sugar and lightly shake the dough. I have already noticed that pancakes made from cold fermented baked milk are not as fluffy as I would like, so don’t miss this moment when you decide to fry delicious pancakes for lunch.

Pour soda into the dough, then wheat flour. Since fermented baked milk is a fermented milk product, it means that soda will react well with it. As soon as you start mixing the dough, you will see small bubbles. This is a clear sign that the soda is actively working, which is what we need. There is no need to extinguish soda with vinegar.

I use quite a lot of flour so that the end result is a thick dough. This way the pancakes will not only be fluffy, but will also not sag or fall after frying. After mixing the dough, try to scoop it up with a spoon. The dough should roll off the spoon very slowly.

Pour vegetable oil into a frying pan to fry the pancakes. Heat for a minute, then spoon out the dough. We begin to fry the pancakes over such a fire that the dough sizzles in the oil, but does not squeak. That is, the fire is slightly less than average, but not very small.

Turn the pancakes over, they will immediately begin to grow, rise and you will see how fluffy they become. Fry the pancakes until done. I think you might be interested in seeing the recipe.

We always serve delicious and fluffy pancakes hot at the dinner table. Bon Appetite!