Fluffy pancakes with sour milk, eggs and yeast

Wonderful pancakes are especially good with sweet jam! I have learned to cook such food as sour pancakes on water quite recently, but I have been getting them very well since my very first time. Now I will share with you a culinary recipe for making my "branded" sour pancakes.

Valeria

Recipe author

Fluffy pancakes with sour milk, eggs and yeast

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Composition / ingredients

Servings:

Flour

600

Sour milk

Yeast

Sugar

2.5

Salt

to taste

Eggs

Vegetable oil

For the test:

Eggs

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 17 % 9 g

Carbohydrates 65 % 35 g

264 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 9H

Step 1:
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So, we start by kneading the dough. To do this, we breed 20 grams of yeast in three tablespoons of pure water. Then we take half a glass of sour milk (or water) and add it to the yeast mixture. Here we pour half a tablespoon of granulated sugar and 2 cups of sifted flour. Carefully stir the sourdough. Then we cover it with a towel and leave it overnight.

In the morning, we dilute the rest of the water in a small bowl with chicken eggs, sugar and salt. Pour all this mixture into the sourdough. Then we pour 300 grams of sifted flour and knead the dough. The dough should be elastic, soft and homogeneous. Let the dough come up a little and start cooking pancakes. To do this, heat up the frying pan, pour oil, spread our dough with a tablespoon and fry the pancakes on both sides.