Is it possible to make pancakes from sour milk?

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Updated: Jess

02/13/2018 Cooking time: 50 min

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Here is a recipe for making pancakes with sour milk. Helps out in a situation that happens in every family - when milk goes sour. The pancakes turn out wonderful, even tastier than regular ones.

Pancakes with kefir and sour milk

Recipe: pancakes with kefir

Heat kefir to a temperature of 38-40 degrees.
This temperature will contribute to better quenching of the baking powder. Add baking soda and stir the mixture thoroughly until the quenching process is complete. Beat an egg into the dough. By the way, you need to take it out of the refrigerator in advance so that it is not too cold. Pour salt, sifted flour and granulated sugar into a bowl. Mix everything thoroughly with a whisk. All that remains is to pour in the vegetable oil and milk. Boil the latter and, carefully stirring the mixture on the sour kefir with a whisk, in a thin stream, add the product to the rest of the ingredients. Add butter at the very end and start baking pancakes.

Once you have poured the batter into the pan and formed a thin pancake, cover the pan and fry on one side for 30 seconds.

Then remove the lid, turn the pancake over and cook until done. The result is fluffy, golden-brown pancakes made with kefir, which are recommended to be served with sweet sauce or jam.

The easiest way

If a package of kefir lingers in the refrigerator for a long time, do not throw it away immediately. Nothing should go to waste, especially food.

To verify this, you can try cooking pancakes with sour kefir. To do this, you will need the following products: a half-liter package of old kefir, two raw eggs, a glass of flour, 50 grams of sugar, 6 grams of baking soda, a pinch of salt and a little vegetable oil.

Never use UHT milk to make kefir. This milk is heated to temperatures of 135 degrees Celsius or more and not only loses virtually all of its benefits, but is completely cooked, losing its ability to ferment. If you get high quality pasteurized milk, and have animals that consume a traditional diet and graze outdoors, you can give up kefir without a problem.

Where can I get milk kefir granules?

Raw milk is definitely a great choice. As many will know, we have raw goat's milk at home and we like to make kefir with this milk. The younger, the better the result. Kefir granules will grow over time. At first you only need 1-2 teaspoons and after a while you will have "extras".

Preparing such a dish is not difficult. You just need:

In a spacious container, combine kefir, salt, sugar and mix well.
In a separate bowl, beat raw eggs and then add them to the general mixture.
Sift the flour and add baking soda to it.
Combine the products and beat thoroughly using a mixer or a regular whisk. The dough should resemble liquid sour cream. If it turns out a little thicker, it’s better to add a little water.
Pancakes with sour kefir are baked in the same way as regular ones. To do this, you only need a well-heated frying pan, coated with oil.

The pancakes are thin and very flavorful. They are good to eat with honey or any jam.

How to make kefir coconut milk or animal milk?

You can get these granules at your local health store or online

It is important to remember that there is a difference between kefir granules for milk and water. The process is extremely simple: to get started, you only need 1 glass of milk and 1 teaspoon of kefir granules

Within 24 hours, the milk will ferment thanks to the bacteria and yeast present in the granules. When this process is completed, the milk will turn into a consistency similar to that of edible, semi-bitter yoghurt.

Pancakes with sour milk and yogurt

boiling water - about 0.5 cups.

Pour soda into sour milk, mix and leave. The mass should foam and increase slightly in volume.

Beat eggs with sugar and a pinch of salt.

Add vegetable oil to the egg mixture and beat again.

Combine the resulting mass with a mixture of sour milk, soda and salt, mix.

Start gradually adding flour, whisking with a mixer so that there are no lumps. The dough for pancakes with sour milk needs to be made thicker than usual, and then pour about half a glass or a little more boiling water into the dough and bring the dough to a pancake consistency. When frying pancakes, the batter should flow smoothly and quickly fill the entire surface of the pan.

Fry pancakes without adding oil.

Lacy, delicious, thin pancakes are ready.

Bon appetit! Make your loved ones happy!

Over the weekend I prepared pancakes according to your recipe; I had baked them before about 7 years ago.

The kefir and soda didn't foam up very well. With 6 tablespoons of flour, the dough was completely liquid, I started adding more and more until (fortunately!) I was completely out of flour, otherwise I would have added more. The dough was still liquid, I thought where else to pour boiling water here! I let it sit for a while, then still poured in a little boiling water. The first pancakes, as they say, are lumpy. Upset. I’ve already started to come to terms with the idea that pancakes are not my thing. Then, intuitively, I decided to add more boiling water, despite the fact that the dough was already liquid, there was a little oil, and changed the frying pan. And then the pancakes began to turn out! They were delicious, and with the liver pate they were absolutely delicious!

I will try again, so to speak, to hone my skills.

Pancake dough, like yeast dough, must be felt, then everything will work out even by eye.

October 1, 2020 – 17:12 — julli

I was unlucky with the milk, something went sour too quickly or I already got it, even though the deadline had not yet expired. So, I remembered this recipe and made pancakes. Very tasty, and with mushrooms and melted cheese it’s just great! Thank you.

Wonderful, and especially with mushrooms! This is my favorite pancake recipe. True, kefir is more often available for him than sour milk

I made it and it turned out to be delicious and tender pancakes, but... so tender that I couldn’t turn everything over (this was my portion, which I ate during the cooking process). I liked the recipe and will try it again. Please tell me why the pancakes could tear? Maybe add something and subtract something?

It's most likely the flour. You can add a little flour, just be careful not to overdo it, or let the dough sit for a while before adding boiling water to allow the gluten to set.

The thickness of the dough turned out to be normal, it seemed even thicker than I usually make for pancakes. I'll try to let it sit next time. Thanks for the answer

Thin pancake option

If you want the pancakes to be very thin, almost translucent, you should change the dosage of ingredients. This recipe calls for water and oil in the dough. You will need:

120 ml kefir;
150 g flour;
80 g sugar;
75 ml water;
50 g butter;
3 eggs;
third tsp salt.

To make tender pancakes, mix flour, granulated sugar and salt. Mix water and kefir separately, and then combine the resulting liquid with the flour mixture. Knead the dough and beat in the eggs using a whisk. At the end, pour in warm butter, melted in advance. Stir the mixture and fry the pancakes until golden brown. And if you want to make them even thinner, pour in a little sparkling water.

How to cook pancakes with sour milk and kefir

Using a mixer, beat eggs, sugar and salt in a large bowl. Gradually pour sour milk and kefir into it. Wait for the foam to subside before continuing to add ingredients to the batter.

It is better to sift the flour for pancakes, then gradually add it to the dough, mixing everything with a spoon or whisk. For plump pancakes, you can make the batter thicker by adding a little flour. Knead the dough so that there are no lumps left. Then add soda, stir and pour in vegetable oil.

To bake pancakes, the pan must be well heated and greased. For such pancakes, the pan can be greased with fat or vegetable oil. Ladle the batter into the pan. The larger the layer of dough, the fluffier and spongier the finished pancakes will be.

The pancakes are baked for about a minute on each side. There is no need to over-dry them in the pan; they should be soft, without dry edges. When placing the prepared pancakes on a plate in a heap, you can grease them with butter.

How to cook pancakes with sour milk

I combine eggs with sugar and a pinch of salt. I beat with a mixer at low speed, literally for half a minute, until the crystals dissolve. I use a little sugar; if you wish, you can increase the amount to 2-3 tablespoons, especially if the milk is very sour.
I slightly warm the sour milk to room temperature, either on the stove or in the microwave. The liquid should be warm, but not hot. I pour the milk into the egg mixture and mix everything again using a mixer (glass volume = 200 ml).
Next, gradually add baking soda and flour, sifted through a sieve, and continue whisking. A different amount of flour may be needed depending on how thick your fermented milk product is. There is no need to extinguish the soda; it will extinguish itself with sour milk. Again, it’s most convenient to use a mixer - it speeds up the process significantly, but you can also use a whisk.
At the very end, I add refined vegetable oil to the already smooth liquid mixture. I stir and let it brew for 15 minutes. The dough should be liquid and homogeneous, without lumps.
I heat the frying pan, grease it with vegetable oil (a little, spread it with a brush) and pour in the dough. I brown the pancake for about 30 seconds over medium heat, then turn it over with a spatula and fry the other side for about the same amount of time. It is most convenient to turn over with a spatula.
Place pancakes made from sour milk in a stack on a plate. If you brush them with butter while they are hot, they will taste even better.

Pancakes with sour kefir

Kefir that has been left in the refrigerator for two or three days begins to bubble and becomes harsh and sour. Don’t rush to get rid of it - you can make delicious pancakes with sour kefir, thin or fluffy, holey, tender. You will get them right the first time, and you will see that the more acidic the kefir, the more suitable it is for baking pancakes. To make the dough more fluffy, add soda to the dough, but you need a little of it so as not to end up with dry cakes with brittle edges instead of tender pancakes.

Ingredients:

Kefir 2.5-3% fat – 500 ml;
wheat flour – 220 gr;
eggs – 2 pcs;
sugar – 3 tbsp. l. without slide;
salt – 0.5 tsp;
refined vegetable oil – 3 tbsp. l;
soda – 1 tsp. (flat, without slide);
vinegar 6-9% - 1 tbsp. l.
jam, sour cream - for serving.

Preparation

Let's start preparing the dough by mixing the egg, sugar and salt. Using a whisk or fork, beat into foam.

It would be good to plan in advance for cooking pancakes with sour kefir and take it out of the refrigerator three to four hours before you start making the dough. Or heat it up a little, make it warm. But you need to stir while heating, otherwise it will curl up near the walls and on the bottom, and you will be left without pancakes. Pour warm kefir into the egg with salt and sugar, whisk until smooth.

Sift the flour and add it in parts, stirring in a circular motion.

Beat with a whisk or mixer. Let's bring the dough to medium thickness, make it thicker than usually obtained for pancakes made from milk.

Pour in refined vegetable oil so that it does not give any aftertaste, but simply adds oiliness. Stir until all the oil is gone.

We extinguish the soda with vinegar. This is not a necessary condition; kefir also has enough acid and can extinguish it. But when heated, when you pour the batter into a hot frying pan and fry the pancakes, they may develop an unpleasant soda taste. Quenching with vinegar completely eliminates this.

Pour soda into the dough. Do you see how airy and bubbly it has become? Medium thick, airy, just the way you need to make thin pancakes from sour kefir. If you want it more fluffy, add a little flour. Bring the dough to the desired thickness, leave it for 15 minutes.

Grease the pan so that the pancakes are not dry. You can cut the potato and dip it in oil, attach a piece of lard to a wooden fork, or brush the surface with a silicone brush. Stir the dough with a ladle, scoop out as much as you need (the amount depends on the diameter of the pan), pour it to one edge. Tilt the pan and rock it from side to side so that the dough spreads over the entire surface. Place on medium heat and bake until the top becomes dull and holey. It will take no more than 1.5 minutes.

Turn the pancake over with a spatula. The second side is almost ready, 30-40 seconds is enough and you can transfer it to a plate. We continue baking until the dough runs out, and keep the finished pancakes covered or immediately place them on the table.

Are you still thinking and doubting whether it is possible to make delicious pancakes from sour kefir? Look how ruddy and lacy they turned out! Pancakes made with sour kefir taste as good as they look. They are not entirely sweet, with a pleasant sourness, tender, soft. It will be very tasty with sour cream, jam, honey!

If you liked the recipe, share the recipe on social networks

Yeast pancakes with holes made with sour milk

A very tasty recipe that will not leave anyone indifferent.

sour milk – 500 ml
sour cream – 50 gr
flour – 250 gr
egg – 1 pc.
dry yeast – 1 teaspoon
sugar – 2 tbsp. spoons
salt – 0.5 teaspoon

1. Sift the flour through a sieve into a deep bowl convenient for kneading dough. Add dry yeast to it. Be sure to check that they are not old. Mix the two dry mixtures.

Pancakes with sour milk

PANCAKES WITH SOUR MILK

How to cook pancakes with sour milk? The recipe for this dish is not very different from the traditional one - using water or regular milk. By the way, in addition to the fact that such pancakes turn out tasty and fluffy, this is a great way not to throw away food! It’s very tasty to eat these pancakes with sour cream, honey, jam and condensed milk. You can also add fresh or frozen berries to the condensed milk - delicious!

PANCAKES WITH SOUR MILK: RECIPE

Sour milk 500 ml
Wheat flour 250 gr
Chicken egg 1 pc.
Salt to taste
Sugar to taste
Vegetable oil 2 tbsp. + oil for frying

Beat the egg until a slight foam appears.
Add milk, sugar and salt. Keep stirring.
The next step is to add flour and add 2 tablespoons of oil. Mix thoroughly - you can use a mixer.
The dough is ready - let's start baking. Heat a frying pan (or better yet, two – this will make the process go faster). Pour in a little vegetable oil, and then pour in the dough for the first pancake. Fry on each side.
Call everyone to the table! Although, thanks to the delicious smell, everyone at home will come running to the kitchen. Serve fluffy pancakes with sweet toppings and sour cream.

How to cook “Pancakes with sour milk”

Mix eggs, sugar and salt in a large bowl until sugar dissolves.

Add one cup of flour and baking soda. Mix.

Add a glass of milk and sunflower oil, mix. Then, continuing to stir with a whisk or mixer, add the remaining flour and milk into the mixture in small portions.

Heat a frying pan with a small amount of oil. Pour a little dough into a hot frying pan and distribute it evenly throughout the frying pan.

Bake the pancake for about 1 minute on one side.

Turn it over.

We bake for about 30 more seconds on the other side, after which we transfer the finished pancake to a plate. We repeat the procedure of baking pancakes until the dough runs out.

Pancakes with sour milk are ready. Bon appetit!

Pancakes made from sour kefir

Is the kefir in your refrigerator sour? Don't rush to throw it in the trash. After all, from sour dairy products you can make the freshest pancakes that melt in your mouth. They turn out so tender, airy and delicious that you simply won’t be able to stop until you eat them all! If you wish, you can prepare the filling for the pancakes. They go well with both salty and sweet fillings. If you don’t have anything to make the filling from, that’s okay too!

It will be very tasty if you grease hot pancakes on sour kefir with butter and sprinkle with sugar. This dessert is the perfect addition to morning or evening tea. If you decide to make sweet pastries, then increase the amount of sugar needed for the dough several times.

Wheat flour – 1 tbsp;
Sour kefir of any fat content – 400 ml;
Granulated sugar – 1 tbsp;
Chicken egg – 1 pc.;
Soda – 0.5 tsp;
Salt - a pinch;
Vegetable oil – 30 ml.

Preparation

Break the chicken egg into a deep bowl in which it will be convenient for you to knead the dough. Add a pinch of salt and granulated sugar to it.

Beat the resulting mass with a fork or whisk until smooth and lightly foamy.

Recipe for pancakes made from sour milk

If your milk has gone sour, this does not mean that you need to rush to throw it away, because you can cook a lot of delicious dishes from it. Today I am sharing with you a recipe for making pancakes from sour milk. It is from sour milk that pancakes are incredibly tasty, thin, lacy and tender.

Any filling is suitable for these pancakes: cottage cheese, fruit, meat or offal. The sweetness of the pancakes can be adjusted to your taste; if you like them sweeter, add more sugar, just remember that if there is too much sugar, the pancakes will instantly burn in the pan during the frying process.

Ingredients:

sour milk - 500 ml;
flour - 1 glass;
egg - 2 pcs.;
vegetable oil - 2 tbsp. l.;
salt - a pinch;
sugar - 1 tbsp. l.
Glass with a capacity of 250 ml.

Cooking steps:

Prepare the necessary ingredients. Pour sour milk into a deep bowl, add eggs and add vegetable oil.
Using a whisk, beat the mixture until smooth.
Add twice sifted flour, salt and sugar.
Mix everything again. The pancake batter should be homogeneous, without lumps of flour, and should resemble thick cream in consistency.
Heat the frying pan well, grease it with vegetable oil (grease it, do not pour oil into it!). For this it is better to use a silicone brush. Use a ladle to pour the dough, holding the pan at an angle so that the dough spreads evenly throughout the pan.
Fry pancakes over medium heat. When one side is browned, turn the pancake over and brown the other side.
Serve tender, aromatic and very tasty pancakes.
The recipe for pancakes made from sour milk is very simple, and it won’t take you much time to prepare. Well, those at home will appreciate the taste of these pancakes.
Bon appetit! Cook with love!

The main thing is splendor: pancakes with sour milk and kefir

Wanting to deliciously feed loved ones, but still protect them from excess, any housewife carefully plans the composition of the dishes in advance. Sometimes you have to give up some products in favor of others, despite the desire to please you with something special. Pancakes with sour milk are an excellent dish: they can be served as a dessert or a hot appetizer, or even simply replace a hearty breakfast with them.

Text: nyura April 27, 2014

Where did pancakes with sour milk come from?

There is far more than one recipe for pancakes with sour milk, but each of them is interesting and unusual in its own way, original and quite simple. There are many types of pancakes. Thin and delicate pancakes came from France, small pancakes came from England, more similar to ours, but the Slavs diversified their national cuisine with lush and satisfying pancakes.

Real sour milk dough is prepared with the addition of yeast. These Russian pancakes were cooked in the oven and generously flavored with butter and sour cream. Often, not having light flour, housewives replaced it with buckwheat and then, to prevent the pancakes from becoming bitter, they added honey to the delicacy. Pancakes made from sour milk, according to the recipe, quickly rose in the warmth and gave off a heady aroma of yeast, so they soon became a favorite “quickly” treat and a real attraction for neighbors who determined the family’s wealth precisely by the smell of dinner.

“A pancake is not a wedge, it won’t split your belly” is a very controversial saying. It was fluffy pancakes with sour milk that could feed a tired family. A couple of these “cakes” for meat replaced a mountain of “French” pancakes, which take much longer to bake

Pancakes with sour milk. Recipe

Pancakes made with sour milk always turn out airy, despite their bulk and apparent heaviness. They are perfect for those who don’t really like sugary-sweet treats, but won’t refuse a flour dessert. But, of course, in order for the dish to be successful, you need to follow some instructions, even though the recipe for pancakes with sour milk is quite elementary. To begin, place all the necessary ingredients nearby:

Recipe for thin pancakes with sour milk (with holes)

These are, one might say, classic pancakes made from sour milk. Instead of milk, you can use yogurt.

The recipe is simple, versatile, and can be adjusted to personal preferences. If you want sweeter, more dessert-like pancakes, add a little more sugar and vanilla extract. If you want unsweetened, then less sugar and a little more salt.

Ingredients:

Sour milk – 800 ml.
Water – 400 ml.
Sugar – 2-5 teaspoons;
Salt – 0.5 teaspoon (to taste);
Soda – 0.5 teaspoon;
Chicken eggs – 2 pcs.
Wheat flour - approximately 2.5 cups;
Vegetable oil – 2 tbsp. spoons;

Here it is also worth mentioning that milk can also be different. If it is simply sour, but at the same time the same liquid, then you don’t need to add water (then there is also less flour). And if the milk is thick, just like yogurt, then it is advisable to dilute the dough with a small amount of water, otherwise you will end up with pancakes.

Let's start cooking

1. Drive 2 raw chicken eggs into a deep, large cup. Add sugar, salt and soda here. Whisk well.

2. Next, pour in the sour milk and immediately add the butter. Mix well, after a minute add water and mix again. The soda quenches and bubbles begin to appear.

3. Now sift the flour. Add in parts, gradually, while whisking thoroughly so that no lumps remain. The result should be a dough like this. It is liquid, but at the same time slightly viscous. Now let the dough sit for about 10-15 minutes.

We don’t add flour right away for the reason that no matter how good the recipe is, everyone still has eggs of different weights, flour of different densities and types, so we add a little at a time, stir, and then look at the consistency.

4. Let's start frying pancakes. Heat the frying pan well and grease it with butter or vegetable oil. To avoid unnecessary hassle, take a frying pan with a non-stick coating.

5. Pour a little dough into the hot frying pan, then slightly tilt it in different directions so that the dough spreads evenly over the entire area. Place back on the stove and wait about 1-2 minutes until the dough sets and begins to brown around the edges.

6. The time has come, carefully turn the pancake over and fry on the other side for about 1 minute, maybe even less.

7. We transfer the finished pancake; if desired, it can be coated with butter. Actually, that’s it, continue frying until the dough is finished.

That's how many pancakes came out. Please note that they came with holes. The pancakes are very soft and flavorful. They can be eaten as is, or they can be stuffed with all sorts of fillings, savory and sweet.

Pancakes with sour and sour kefir

Pancakes made with sour kefir are no worse than those made with fresh kefir.

So is it worth throwing a product that has expired into the trash bag?

Let's try to figure out how to bake delicious pancakes using, in addition to traditional ingredients, a sour fermented milk product.

Below on the page I have presented a number of very interesting recipes.

Pancakes recipe

Knead the dough according to the following scheme:

In a container, whisk sugar, salt and half a liter of sour kefir.
Beat the eggs separately and add them to the kefir mixture.
Mix flour with soda and sift.
Add flour gradually, whisking the dough each time. Your task is to prevent the formation of lumps.
Pour in vegetable oil. When you have formed a mass similar to liquid sour cream, the kneading process can be considered complete. If necessary, thin the dough with water.

Thin pancakes are baked in a heated frying pan. Don't forget to grease it with oil to prevent the pancakes from sticking to the bottom.

Fold the finished pancakes into a triangle, place on serving plates and pour over liquid aromatic honey.

Rules for kneading dough with sour kefir

Fermented kefir is a product from which you can bake thin lacy pancakes. The main thing is to make the pancake dough correctly, and you are guaranteed an excellent result in the form of a tasty, hearty dish.

Peculiarities:

In peroxided kefir, an active process of gas formation occurs, due to which the pancakes turn out lacy, with many holes appearing in them.
Sour kefir makes the dough more liquid, and the pancakes come out thinner.
Even if it seems to you that the dough is ready to use and its consistency is considered normal, pour in a little water. This will make the pancakes even thinner and more transparent.
For additional fermentation of the dough, you will need soda. It reacts with the acid that is in kefir and releases many bubbles of carbon dioxide. Thanks to soda, the pancakes stick into the hole.

When the kefir dough is ready, start baking pancakes. To do this, you will need a Teflon-coated frying pan or a regular one with thick walls.

Make sure that the baked goods do not stick to the bottom, so grease the pan with vegetable oil. Pour in the pancake batter only when the pan is hot enough.

Recipe: pancakes with kefir

Product list: 1 egg; 3.5 tbsp. spoons of sugar; a glass of milk and the same amount of sour kefir; 160 g (1 cup) flour; 0.5 teaspoons each of salt and soda; vegetable oil.

Step-by-step preparation:

Heat kefir to a temperature of 38-40 degrees. This temperature will contribute to better quenching of the baking powder.
Add baking soda and stir the mixture thoroughly until the quenching process is complete.
Beat an egg into the dough. By the way, you need to take it out of the refrigerator in advance so that it is not too cold.
Pour salt, sifted flour and granulated sugar into a bowl. Mix everything thoroughly with a whisk.
All that remains is to pour in the vegetable oil and milk. Boil the latter and, stirring the mixture of sour kefir with a whisk, carefully in a thin stream, add the product to the rest of the ingredients.
Add butter at the very end and start baking pancakes.

Once you have poured the batter into the pan and formed a thin pancake, cover the pan and fry on one side for 30 seconds.

Then remove the lid, turn the pancake over and cook until done. The result is fluffy, golden-brown pancakes made with kefir, which are recommended to be served with sweet sauce or jam.

Recipe with photo: pancakes with expired kefir

The ratio of components is as follows:

4 eggs; 0.5 liters of kefir; 180-200 g flour; 2.5 tbsp. spoons of sugar; 1 teaspoon baking powder; Art. a spoonful of refined lean oil.

Step-by-step preparation:

Pour the kefir into a large bowl.
Part by part, constantly whisking the mixture, add the sifted flour.
Beat the eggs separately and add them to the dough.
Add remaining ingredients (baking powder and oil).
The dough made with sour kefir is considered completely ready when it becomes homogeneous and looks like low-fat sour cream.

Fry the pancakes on both sides until they acquire a golden hue. Small holes should appear on the surface of the flour products, a sign that the dough was mixed correctly and the pancakes are baking at the optimal temperature.

Stack pancakes and spread with butter. As an addition, serve the bowl with honey, jam, or condensed milk. You can simply sprinkle with powdered sugar.

Both beautiful and tasty. Did you like the recipe? Visit my site more often; there is a lot of useful information on its pages that you would do well to know.

How to cook pancakes with sour milk and boiling water without eggs

sour milk – 500 ml
water – 1 glass
flour – 9–10 tbsp. spoons
vegetable oil – 3 tbsp. spoons
sugar – 1 tbsp. spoon
salt – 0.5 teaspoon
soda – 0.5 teaspoon

1. Warm the sour milk in a water bath. It should become slightly warm, but not curdled. Add baking soda to the milk and whisk the mixture until bubbles form. This means that the soda reacted with the milk.

2. Sift the flour through a sieve and gradually pour into the mixture. At the same time stirring it with a whisk all the time. Add salt and sugar.

3. Boil water and pour it in a thin stream into the flour mixture. All the while stirring vigorously with a whisk. You need to get a condition in which the dough becomes liquid and easily pours off a spoon.

4. Now is the time to add oil to the mixture. Stir until all oil stains and circles disappear.

5. Heat the frying pan thoroughly, grease it with oil and pour out a little more than half the ladle. Although of course it depends on the size of the pan. In general, the dough should spread in a thin, even layer. And we will help him with this by rotating the pan and helping the dough to flow in the right direction.

When baking, bubbles will first appear on the surface, and then they will burst and bubbles will appear.

6. After frying the product on one side until golden brown, turn it over to the other side. For this we use a spatula, or even two. Or you can use a knife.

Place the finished golden brown pancakes in a stack. You can grease them with melted butter.

It turns out very tasty!