Sour milk pancakes are fluffy with yeast

The most delicious, airy, without much hassle and fuss! Fluffy pancakes made from sour milk on yeast are prepared very simply and quickly. They can literally be made for breakfast to please family members. Serve them, as usual, with sour cream or honey, syrup, condensed milk.

Ksyusha Rado-Lubo

Recipe author

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Composition / ingredients

servings:

Sour milk

250

Eggs

Wheat flour (this is one and a third of a 250 ml faceted glass)

210

Sunflower oil

Sugar

Salt

0.5

Fresh yeast

For frying:

Sunflower oil

100

To serve:

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 36 % 20 g

Carbohydrates 55 % 30 g

326 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to make pancakes from sour milk? Prepare all ingredients. It is desirable that they are all of the same room temperature. I use fresh yeast, but you can replace them with dry ones, below is written how to calculate the proportions.
Step 2:
Pour milk into a bowl of suitable sizes, add fresh yeast and 1 tablespoon of sugar.
Step 3:
Stir everything and leave for 15 minutes under a lid or a film. Someone is heating the milk, but I put the bowl in the sun and everything worked out.
Step 4:
During this time, the mixture will rise. That's how she got up from me. If this did not happen to yours, replace the yeast.
Step 5:
Sift wheat flour into a bowl.
Step 6:
Add the remaining sugar.
Step 7:
Pour in the sunflower oil.
Step 8:
Add salt.
Step 9:
Beat in the egg.
Step 10:
Mix all the ingredients of the dough thoroughly until smooth and leave for 2 hours under a lid or film. Please note that you may take more or less flour than me.
Step 11:
In 1.5 hours, the dough has increased to the lid, 4.5 times.
Step 12:
Heat the vegetable oil in a thick frying pan. Without stirring the dough, spread the pancakes on a hot surface with a spoon. Fry the pancakes on one side for 2 minutes, until golden brown. And from the other minute 1.5. These pancakes from sour milk are obtained high and do not fall off when cooling.

To be honest, I've always cooked yeast pancakes with fresh milk, and then I got a chance to try this recipe. And you know what?! Now this is my favorite way to make yeast pancakes! By the way, the recipe is perfect for the milk that has curdled during boiling. It will be no less delicious.

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.

Fresh yeast can be replaced with dry, based on the proportion of 1:3. That is, for 3 grams of fresh yeast required by the recipe, you need to take 1 gram of dry.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!