Pancakes with sour milk without eggs

A simple and delicious dessert will delight your family! Pancakes - what could be even simpler? Thin, soft, tender, they just melt in your mouth! Another big bonus for me is that pancakes can be varied by serving them with condensed milk, honey, jam, sour cream or custard - everything that the imagination is rich in!

Tilda Montmartre

The author of the recipe

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Composition / ingredients

servings:

Sour milk

600

Wheat flour

250

Sunflower oil

100

Salt (pinch)

to taste

Baking powder

2.5

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 32 % 12 g

Carbohydrates 54 % 20 g

218 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 55 min

Well, let's get started:

- heat the milk in a water bath (if you put it on fire, it will curdle, since it has already turned sour);

- pour a pinch of salt, baking powder and vanilla into the warm milk;

- beat the contents of the bowl with a mixer so that small bubbles form on the surface of the milk;

- enter the flour in parts, beating the dough with a mixer (the dough should not be thick, otherwise the pancakes will not turn out thin. But if you notice during the frying process that the dough is still too thick, add a little warm water and stir thoroughly);

- heat the frying pan, lightly smearing it with sunflower oil (it is better to use refined) and pour in the dough, distribute it over the entire surface with circular movements of the frying pan;

- fry the pancakes on both sides until browned.

Serve pancakes as a dessert with jam or honey, you can with sour cream (and today I serve with strawberry jam!)

Help yourself to health!