Pancakes with Sour Milk
Baking and Desserts • Russian
Description
Good luck, and don't be afraid to try. If your patience runs out, you can fry the remaining pancakes as you normally would.
Ingredients
- Baking Powder 0 oz
- Fermented Milk 1 glass
- Wheat Flour 4 spoons
- Chicken Egg 1 piece
- Vegetable Oil 3 spoons
- Salt to taste
- Sugar to taste
Step-by-Step Guide
Step 1
In a deep bowl, crack one egg and whisk it until a light froth forms.
Step 2
Add salt and continue to whisk. Then pour in the milk, add sugar and baking powder, and mix everything together.
Step 3
Add flour to the resulting mixture and stir. Then, add 2 tablespoons of vegetable oil and mix everything again.
Step 4
Preheat a skillet (preferably a lightweight one, no larger than 26 cm in diameter, as we will flip the pancakes in the air without spatulas or other utensils). Pour half a tablespoon of vegetable oil into the slightly smoking skillet, spreading it evenly across the entire surface. Using a large spoon or a small ladle, pour the batter into the center of the skillet and quickly swirl it around in circular motions to cover the surface. The stovetop should be set to maximum heat. You will see the edges of the batter starting to firm up and form a crust; at this moment, take the skillet and shake it sharply in a horizontal motion. This will help the pancake detach from the hot surface of the skillet (if the pancake doesn’t want to come off, you can gently assist it without flipping it). Manipulating the skillet, make a quick upward tossing motion to flip the pancake in the air (don't worry if you don't succeed right away; remember — THE FIRST PANCAKE IS ALWAYS A LUMP).
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