Pancakes on fermented baked milk are a universal dish: they are hearty and nutritious, and they cook very quickly and from minimum set products that are in every home. They can be eaten as a dessert, seasoned with honey, jam or sour cream, or as a full meal, if you add your favorite filling to them. In a word, it is worth baking pancakes on fermented baked milk as often as possible, especially since there is such a variety of recipes!

What could be better than the classics? An excellent recipe proven over the years will never let you down. And even more so it is worth starting with it, if you have never cooked pancakes on fermented baked milk before. With him there are no misfires and mistakes, even for beginners in cooking. No complicated operations or rare products. Everything is simple, fast and very tasty!

Ingredients:

• 1 glass of fermented baked milk;
• 1 egg;
• 50 ml of water;
• 5 tablespoons flour;
• 1.5 tablespoons of odorless vegetable oil;
• ¼ glasses of sugar;
• salt, baking soda, vanillin - pinch at a time;
• vinegar - a few drops to extinguish the baking soda.

How to cook?

• beat the chicken egg with granulated sugar and salt;
• pour in fermented baked milk and water;
• add flour in parts, stirring each portion thoroughly;
• add soda, slaked with vinegar, and vegetable oil to the mixture, mix everything. As a result, you should get a dough, thick, like sour cream;
• Heat the pan, grease with oil;
• pour a ladle of dough into the pan. Evenly distribute pancake dough by tilting the pan in different directions;
• when the pancake is browned on one side, gently turn it over with a spatula and fry it.

Pancakes on fermented baked milk without eggs

A special recipe for those who have eliminated eggs from their diet. Pancakes are light, tender, airy, and mineral water helps to maintain their integrity. It's always fun to try something new!

Ingredients:

• 2 glasses of fermented baked milk;
• 1 glass of mineral water
• 750 g wheat flour;
• 3 tablespoons of granulated sugar;
• 0.5 teaspoon baking powder;
• 0.5 teaspoon salt.

How to cook?

• Pour the sifted flour into the fermented baked milk, mix thoroughly until smooth;
• add granulated sugar, salt and baking powder;
• pour in mineral water room temperature, stir. You should have a dough with the consistency of shop cream;
• grease the pan vegetable oil and reheat on the stove. Pour a ladle of dough over it. While the dough is thin, the pan should be tilted in all directions so that the pancake is of the correct shape and thickness;
• fry on both sides for 1-2 minutes.

Thick and fluffy pancakes on fermented baked milk

Thick, nourishing, so beautiful that it is impossible to refuse. They are always in the spotlight at any table. So tasty that they don't even have time to cool down properly - they are eaten while still hot!

Ingredients:

• 1 glass of fermented baked milk;
• 1 glass of non-fat cream (10%);
• 600 g wheat flour;
• 100 g sugar;
• 2 eggs;
• 0.5 teaspoon baking soda
• salt - on the tip of the knife.

How to cook?

• separate egg yolks from whites;
• add granulated sugar and salt to the yolks, beat them all together;
• pour cream;
• add baking soda and flour, stir until smooth;
• add fermented baked milk, mix;
• Beat egg whites until firm foam, gently add to the main dough;

With added yeast

In many families, it is the yeast pancakes with fermented baked milk that are the most beloved. And for good reason, because they turn out to be so soft, porous and fragrant. Delicious, and more!

Ingredients:

• 0.5 l fermented baked milk;
• 250 g flour top grade;
• 0.2 l of water;
• 2 eggs;
• 1 tsp dry yeast;
• 2 tbsp. tablespoons of granulated sugar;
• a third of a teaspoon of salt;
• vegetable oil for frying.

How to cook?

• add sugar and salt to chicken eggs, beat;
• Heat the fermented baked milk and water a little;
• pour fermented baked milk and water to egg mixture, stir;
• gradually introduce flour and yeast, stirring thoroughly so that there are no lumps;
• cover the resulting dough with a towel and put in a warm place for 30-40 minutes;
• when the dough "fits", you can start baking the pancakes. Fry on both sides until golden brown in a preheated and oiled frying pan.

Thin pancakes with holes on fermented baked milk

Lace, openwork, patterned ... and very appetizing. A standard set of products, but what is the result! Not only ruddy will leave no one indifferent appearance but also amazing taste. And they will help to shade it and better reveal additives: jam, jam, condensed milk, etc.

Ingredients:

• 300 ml of fermented baked milk;
• 1 cup flour;
• 2 chicken eggs;
• 3 table. tablespoons of powdered sugar;
• 0.5 teaspoon of baking soda;
• a pinch of salt;
• 1 table. a spoonful of sunflower oil.

How to cook?

• break eggs into a deep bowl, add to them icing sugar and a pinch of salt. Beat with a mixer or by hand with a whisk;
• Heat the fermented baked milk a little until warm in microwave oven or on the stove, toss with the beaten eggs;
• add baking soda - the dough will begin to bubble;
• gradually introduce sifted flour. To prevent lumps from forming in the dough, pour flour in small portions and stir each thoroughly;
• pour in sunflower oil and mix;
• let the dough stand at room temperature for about 20 minutes;
• bake pancakes in a preheated pan, greased with oil, on both sides until golden brown.

Pancakes with fermented baked milk and milk

Pancakes according to this recipe are soft and elastic, with a pleasant milky taste, they just melt in your mouth. So yummy that you can even swallow your tongue!

Ingredients:

• 250 ml fermented baked milk;
• 250ml of milk;
• 150 g flour;
• 2 eggs;
• 2 table. tablespoons of vegetable oil;
• 2 table. tablespoons of sugar;
• 0.5 teaspoon salt;
• a third of a teaspoon of baking powder;
• vanillin or vanilla sugar- taste.

How to cook?

• in a deep container, whisk the fermented baked milk with milk, eggs, sugar and salt;
• sift flour, mix it with vanilla and baking powder;
• add flour to the fermented baked milk, mix well;
• add vegetable oil;
• heat the pan and grease with oil for frying;
• fry pancakes over medium heat until pleasant golden brown.

Custard pancakes on fermented baked milk with boiling water

Wonderful custard pancakes, which are sure to be popular with everyone - young and old. In their successful preparation there is a small nuance: when adding boiling water, the dough must be mixed quickly and evenly. Pancakes are durable, so you can safely add any filling according to your preferences.

Ingredients:

• 500 ml of fermented baked milk;
• 200-230 ml of water;
• 9 tbsp. tablespoons of wheat flour;
• 2 eggs;
• 3-4 tbsp. tablespoons of granulated sugar;
• 3 tbsp. tablespoons of vegetable oil for frying;
• 1 tsp baking powder;
• a pinch of salt.

How to cook?

• mix in a deep bowl chicken eggs, fermented baked milk, salt and sugar;
• in a separate bowl, stir in the baking powder;
• add flour to the main mixture and beat until smooth;
• gradually pour in boiling water, stirring all the time;
• Pour a small portion of the dough into a preheated, oiled frying pan and distribute evenly;
• fry on both sides for one to two minutes.

Delicious Pancake Recipes

Looking for a recipe for breakfast? Try to cook surprisingly tender, thin pancakes on fermented baked milk according to our family recipe with photos and videos. Cook delicious

30 minutes

210 kcal

5/5 (2)

A few days ago, I tried thin pancakes with holes on ryazhenka from my mother-in-law - she cooks them the old way Soviet recipe inherited from my grandmother. They turned out to be so airy, fragrant and tender from her that I immediately decided to try out a detailed cooking guide. The mother-in-law shared the recipe with pleasure and said that her friends and acquaintances constantly ask her for it - right after they have tasted even a bite. Having made pancakes at home, I decided that such a priceless recipe has no right to gather dust in the bins of my relatives, it must be immediately released into the world.

Did you know? On Maslenitsa, pancakes are prepared by everyone who is close to Russian culinary traditions. It is interesting that the dough was always prepared for them in a special way, always observing the rituals that seem strange at first glance. Some housewives began to knead dough only near a river or other reservoir, trying to do this only when the first stars appeared in the sky. It was believed that this way pancakes would turn out to be whiter, softer and tastier.

Kitchen appliances

It is very important to prepare in advance all the necessary utensils, appliances and kitchen tools for the successful manufacture of delicate pancakes on fermented baked milk: a spacious frying pan with a non-stick coating with a diameter of 23 to 26 cm, several spacious bowls with a capacity of 200 to 950 ml, a wooden spatula, a sieve, a sharp knife, a cutting board, a medium to coarse grater, a metal whisk, measuring dishes or kitchen scales, cotton and linen towels, and kitchen oven mitts. In addition, use a blender and food processor whenever possible to make a perfectly smooth, viscous dough.

Important! Whenever possible, avoid using plastic utensils and utensils for making pancake dough, as they can cause the food to curl up during toasting.

Required Ingredients

The foundation

Important! Whenever possible, choose the ingredients for your pancakes carefully, since only high-quality fermented baked milk, flour and butter will provide you with excellent results in the form of airy, thin and delicate products. Only in extreme cases is it allowed to replace butter with sunflower oil.

Filling

• 2 boiled eggs;
• 25 g of herbs (onion, dill, parsley).

Additionally

• 50 g creamy margarine or lard.

Cooking sequence

Preparation

1. Pour flour into a sieve and several times sift carefully.
2. Fresh eggs remove from the refrigerator about an hour before the start of the process.
3. We boil water then let it cool down to room temperature.
4. Melt the butter for the dough in a water bath or in the microwave.
5. Crumble boiled eggs with a knife or a special attachment of a food processor.
6. Finely chop the greens with a knife or chop them in a blender.

Did you know? At this stage, you can turn on your imagination and come up with additional components for pancakes. For example, I highly recommend adding your favorite spices - in my case, curry, rosemary or thyme. However, if you are not sure which flavoring will give a dish this or that seasoning, it is better not to add it.

Dough

1. Break eggs at room temperature into a deep bowl.
2. Add salt, sugar and baking soda and beat on a slow blender speed.
   
   
3. After thirty seconds, pour the fermented baked milk into the mass.
   
   
4. After another ten seconds, pour in the sifted flour, about 200 BC
   
   
   
5. Pour in prepared water almost immediately (you can also add milk).
6. Having achieved a homogeneous consistency of the mass, add as much flour as is required to get the dough, "like on pancakes."
7. Pour in the melted butter, mix with a whisk and let the mixture steep for about ten minutes.

Preparation

1. We put the pan to warm up over medium heat, grease it with lard or margarine.
   
   
2. Chopped boiled eggs Combine with herbs in one deep bowl.
   
   
3. Add pepper and a little salt to them to taste, mix with a spoon.
4. Using a ladle, pour a portion of the dough into a hot frying pan.
5. Grabbing the dishes by the handle, we spread the mass over the entire surface with rotational movements, forming a round pancake.
6. Fry for about two to four minutes, then turn the pancake over to the other side with a spatula.
   
   
7. We do the same with the rest of the test.
   
   
8. Put the finished pancakes on a dish and grease them with butter if desired. We spread the filling on the pancakes and wrap it in any way.
   
   

Important! Fermented baked pancakes can be easily cooked in the microwave. To do this, pour a portion of the dough into a wide microwave-safe container and sprinkle with the filling. Bake the pancake on the highest setting for about a minute or two without turning or opening the appliance door in the process.

Ready! Amazingly delicious pancakes on fermented baked milk do not cool down too long, so serve them at once on one common dish You can also roll them up in envelopes or straws so that they can be taken out one at a time by family members. My mother-in-law, who is particularly stormy culinary fantasy, often sprinkles ready-made pancakes with dried garlic mixed with sour cream or fatty kefir, and the dish with green onion feathers. Remember only: if you decide to cook pancakes, calculate their number so that they are enough for one meal, since such products very quickly lose their aromatic and taste properties.

Video recipe for making pancakes on fermented baked milk

Watch the video on how to knead the dough correctly and fry excellent pancakes with fermented baked milk and egg filling.

What to eat pancakes with fermented baked milk

I prefer to eat pancakes on fermented baked milk with mayonnaise, fatty sour cream or other suitable sauce... However, my home-grown people increasingly choose store-bought sauces: adjika, chili or satsebeli. Below I would like to offer you a few more options for using pancakes as a side dish or main course.

• When serving lunch, give up the bread, which we habitually serve with soups or borscht. Instead, serve freshly made pancakes instead - they are lower in calories and much more delicious.
• Season your pancakes with Caesar, Chili or Tabasco sauce. Soy sauce also goes well with them.
• Come up with products original filling: It can be anything from sour plums and apples to minced meat.
• Pancakes are great for making sandwiches: just bake them thicker and use them as bread. Also, thin pancakes make excellent cakes and shawarma.
• Slice cooled pancakes into long, thin strips for delicious homemade noodles.

Having cooked delicious fermented baked pancakes, you will definitely want to improve your cooking skills. famous dish Russian cuisine. Try to cook the most delicate, which are ideal for those who try to use more than the usual wheat flour while cooking.

In addition, do not pass by - these delicious products are simply adored by my whole family. In addition, I cannot but recommend very interesting and rather unusual to our hostesses, famous primarily for the fact that it is impossible to distract any family member from them.

Finally, I advise you to bake incredibly popular ones, having tried which, you will forget about all the other new options for pancakes for a long time. There is no need to worry about the reliability of the proposed recipes, since I myself use them all the time.

Good luck with your experiments in the kitchen and always have a good mood! Please write me a few lines about the above recipe - suddenly I made some inaccuracy. I also very much welcome constructive criticism and your advice on kneading dough and baking pancakes on fermented baked milk. Bon appetit, everyone!

If there is an open box with fermented baked milk in the refrigerator, and no one wants to drink it, it doesn't matter! Indeed, on the basis of a fermented milk product, you can prepare delicious pancakes ryazhenka with holes. To bake thin pancakes, you do not need to have deep knowledge in the field of culinary or have any exotic products on hand. The most common ingredients will turn into wonderful leaflets in a moment.

Pancakes on fermented baked milk with holes

They can be served with cream, condensed milk, jam or chocolate paste... And with any ready-made cream for desserts they will go with a bang! With caviar or cream cheese, such pancakes will have an unusual spicy taste... They will definitely please you and your household. Especially for the readers of the Notebook of Recipes, we will tell and show how:

step by step photo recipe for delicious pancakes

• wheat flour - 1 tbsp.;
• fermented baked milk - 300 ml;
• chicken eggs - 2 pcs.;
• granulated sugar - 3 tbsp. l .;
• vegetable oil - 1 tbsp. l .;
• baking soda - 0.5 tsp;
• salt - 1 pinch.

Combine eggs and granulated sugar in a deep bowl. Pour in a pinch of salt.

Beat the egg mass with a whisk until smooth.

Heat the fermented baked milk a little. With a warm liquid, the dough is more successful.
Add baking soda to the mixture. The dough immediately begins to bubble up.

Pour in a handful of flour and stir well with a whisk.

In the same way, add the remaining flour into the pancake dough on fermented baked milk.

Add vegetable oil. Stir well again. Let the base stand for at least 15 minutes, then the gluten will swell and the pancakes will not break.

Thinly cover the pan with vegetable oil and heat over medium heat. Pour a small amount of dough into the bottom, distribute it over the entire surface, while tilting the pan in different directions.

When the pancake is browned, turn it over. Brown the opposite side in the same way. It will take much less time, literally seconds.

Serve with melted butter. With it, the taste of pancakes is revealed better. Other additions to your own taste.

Pancakes on fermented baked milk with holes recipe with a photo from Marina specially for the site Notebook.

How to cook pancakes on sour fermented baked milk recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

I liked the recipe: 3

Recipe: Pancakes on sour fermented baked milk - So as not to throw away the fermented baked milk, you can use it for pancakes.

Ingredients:
fermented baked milk - 1 liter;
wheat flour - 2 cups;
chicken eggs - 2 pcs. ;
granulated sugar - 1 glass;
baking soda - 1 teaspoon

Very often fermented baked milk remains and sours with me, because of all dairy products, my daughter prefers fermented baked milk. And every time it’s a pity to throw it away, so I decided to make pancakes out of it.

We take fermented baked milk, put soda in it. Since this fermented milk product, then the soda will be extinguished in it.

We put eggs and sugar there. Mix everything thoroughly.

Then gradually add flour, while stirring the mixture all the time so that no lumps form. You should get this liquid in consistency.

I had to take another bowl as the mixture turned out to be quite large.
We take a frying pan, grease it with vegetable oil and pour our pancake base in a not quite thin layer.

Then we turn our pancake over.

These pancakes taste sweet and sour and very fluffy.

Can be served with any jam. I had a jar of pear.

Cooking time:PT01H00M 1 h.

Estimated Serving Cost:RUB 15

These pancakes on ryazhenka thin, soft, porous, with a slight aroma of fermented baked milk and an appetizing color, and most importantly, very delicate!

These crepes can be served with anything - jam, sweet sauce, ice cream, fresh fruit, or any savory fillings... Try these delicious pancakes!

How to cook pancakes on fermented baked milk:

• Beat eggs with sugar using a whisk.
• Add fermented baked milk to the dough.
• Add baking soda and mix thoroughly.
• Add flour in portions, immediately stirring into the dough with a whisk.
• Add the last ingredient - olive oil(or any other vegetable, the main thing is refined) and mix.
• The pancake dough should be neither liquid nor thick.
• Fry the pancakes as usual when one side is “porous” - immediately flip the thin pancake gently and fry the other side until golden brown.

Ready pancakes on ryazhenka Serve with jam, chocolate sauce, or fruit (to taste).

I look forward to your comments! Thanks!

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Thick lush ryazhenka pancakes

- Crochet lace booties

It is quite possible that summer will come someday in the middle lane. So, it still makes sense to put bread kvass... It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).

How to prepare a starter culture for
homemade bread kvass

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

• Fry flour or slices of bread until they darken (but not charred, with black bread it is sometimes difficult to understand: it is simply fried or has already burnt).
• Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.
• After 10 minutes, add a third of the flour or breadcrumbs.
• Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with breadcrumbs.
  And insist again for a couple of days.
  Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
  During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, every 1.5-2 days, water, sugar to taste and a large handful of fresh rye crackers will need to be added to a three-liter jar with prepared sourdough, after removing a few old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey.

• 0.5 l fermented baked milk
• 2 eggs
• 4-5 tablespoons flour
• A little salt and a tablespoon of sugar
• 1 tablespoon vegetable oil in the dough and a little for frying.

• Mix flour, fermented baked milk, salt and sugar, add beaten eggs. Stir so that there are no lumps.
• Leave for half an hour.
• Bake pancakes.

Delicious homemade delicacy - pancakes on fermented baked milk, recipes with photos

Pancakes on fermented baked milk are distinguished by special elasticity, delicacy, delicate sweetish taste and pleasant pronounced aroma. They can be baked in different interpretations and combined with all kinds of fillings and combined with sauces, syrups, sour cream, cream and chocolate gravy. The process itself takes a minimum of time, and ready-made baked goods makes a positive impression even on the fastidious and capricious fans of home cooking.

Learning to make pancakes on fermented baked milk with boiling water

Pancakes on fermented baked milk, cooked with boiling water, have a pleasant soft texture and good elasticity. They are ideal for filling with any filling including soft jam and not too dense jam. The dough keeps its shape perfectly and does not break at the most inopportune moment.

Required Ingredients:

• eggs - 2 pcs.
• boiling water - 250 ml
• kefir 3.2% - 250 ml
• wheat flour - 1 tbsp
• granulated sugar - 1 tbsp
• soda - 1/3 tsp
• vegetable oil - 3 tablespoons

Step-by-step instruction

1. Beat eggs with salt until fluffy white foam is formed. Gently pour in boiling water in a thin stream and continue to beat.

Add kefir and mix thoroughly.

Sift the flour twice and add to the egg mass. Stir until smooth, add baking soda and sunflower oil. Let stand for 5-10 minutes.

Fry the pancakes on each side until light golden brown. Do not lubricate with oil. Roll up and serve with fruit on platter.

How to bake thick pancakes on fermented baked milk

This recipe can be used to cook thick, hearty pancakes on ryazhenka, more similar in appearance to round fluffy cakes. For greater aroma, it is customary to put fragrant spices in them and pour them with thick, sweet syrups or liquid honey. If only sour fermented baked milk is available, this is also not a problem. It can be safely used in dough. On taste qualities the finished product will not be affected in any way.

Required Ingredients:

• eggs - 3 pcs.
• cream 10% - 250 ml
• fermented baked milk - 250 ml
• flour - 625 g
• soda - ½ tsp
• sugar - 5 tablespoons
• salt - 1/3 tsp
• vanilla sugar - sachet
• cinnamon - ½ tsp

Step-by-step instruction

1. Beat the whites with salt until firm.
2. Grind the yolks with sugar, add vanilla, cinnamon and soda, add cream and flour in small portions. Stir all the ingredients very thoroughly and add fermented baked milk. Put the proteins last and knead the dough until smooth. The overall consistency should be thick and firm.
3. Warm up the pan well and grease a little with oil. Bake the pancakes over medium heat, covered for 1.5-2 minutes on each side.
4. Before serving, pour over the berry syrup and garnish with fat sour cream.

Pancakes on fermented baked milk without eggs, recipe with photo

Pancakes made without eggs are very light, airy and tender. Mineral water gives the dough elasticity, due to which it perfectly retains its shape and does not fall apart during the turning process.

Required Ingredients:

• fermented baked milk - ½ l
• flour - 750 g
• sugar - 3 tablespoons
• salt - ½ tsp
• baking powder - ½ tsp
• mineral water - 250 ml

Step-by-step instruction

1. Sift the flour, add it to the fermented baked milk and grind thoroughly to a smooth homogeneous consistency.
2. Add sugar, salt, baking powder and fluff lightly with a whisk. Pour in mineral water at room temperature and mix thoroughly. The finished dough should be slightly thicker than the store's cream.
3. Heat a frying pan over high heat and grease with oil. Pour a portion of the dough onto the bottom with a ladle and smooth over the surface with a silicone brush.
4. Bake for 1.5 minutes on each side, then arrange beautifully on portioned plates, decorate with sour cream and chocolate syrup, garnish with fruit, sprinkle with sugar and serve with hot or cold drinks.

Lacy thin pancakes on fermented baked milk with holes, step by step recipe

Openwork, translucent pancakes are more reminiscent of an exquisite sweet dessert rather than simple homemade dish made from conventional foods. To make the dough as light and airy as possible, they do not put granulated sugar in them, but finely ground powdered sugar. It does not make the structure of the liquid heavier and simply dissolves perfectly in fermented baked milk.

Required Ingredients:

• vegetable oil - 4 tablespoons
• eggs - 2 pcs.
• icing sugar - 3 tablespoons
• flour - 10 tablespoons
• fermented baked milk - 380 ml
• soda - ½ tsp

Step-by-step instruction

1. Beat the powdered sugar and eggs with a blender until firm. Gently introduce fermented baked milk at room temperature in a thin stream, then add soda and mix well.
2. Sift the flour through a kitchen sieve and add to the egg-sugar mass. Stir thoroughly with a spoon and knead all the curds, add sunflower oil at the end and mix again.
3. Serve with sweet sauce, syrup, jam or condensed milk.

Exotic dish - beetroot pancakes on ryazhenka, video recipe

When you want to cook something original and non-standard, but there is very little time, and you don’t want to run for rare products, there is an excellent way out - to bake vegetable pancakes on fermented baked milk. Their spicy, fresh taste and spectacular appearance will impress absolutely everyone, including fastidious gourmets.

How to cook fragrant pancakes on fermented baked milk, video recipe

By following this recipe, you can very quickly learn how to bake plain pancakes on fermented baked milk. The dough requires the most common ingredients that are always in the refrigerator, and the process itself takes a little over 40 minutes. But at the exit you get a whole mountain of fragrant, tasty homemade baked goods, which family members and friends who unexpectedly drop in for a cup of tea will be happy to taste it.

Probably, as many housewives, there are as many recipes for pancakes. Some of them are prepared with milk, others - with water, someone uses kefir. And now we will tell you how to cook pancakes on fermented baked milk. Prepared in this way, they come out unusually thin and delicate.

Recipe for pancakes on fermented baked milk

• flour - 9 tbsp. spoons;
• fermented baked milk - 500 ml;
• sugar - 1 tbsp. spoon;
• eggs - 3 pcs.;
• soda - 1 tsp;
• salt - a pinch.

Break the eggs into a bowl and beat them with a whisk. When foam appears, add salt, sugar and beat more. Pour in fermented baked milk, add soda, flour and stir the dough well. Grease the hot frying pan with a piece of bacon, pour in the dough and, turning the pan, distribute it evenly. Fry pancakes on both sides.

Pancakes on fermented baked milk with boiling water

• flour - 120 g;
• fermented baked milk - 500 ml;
• sugar - 1 tbsp. spoon;
• eggs - 3 pcs.;
• butter - 60 g;
• vegetable oil - 15 ml;
• soda - 1 tsp;
• boiling water - 80 ml;
• salt - a pinch.

Beat eggs with a mixer with the addition of salt and sugar. Then pour in the fermented baked milk and mix everything well until homogeneous mass... Pour in the sifted flour, add soda, slaked with vinegar, and knead the dough well. Now pour in the vegetable oil, mix and pour in boiling water in a thin stream, without ceasing to stir the dough with a whisk. We leave it for 15 minutes.

Warm up the pan thoroughly and grease it with vegetable oil for the first time. Further, this will not need to be done, since the oil is contained in the dough. First fry the pancakes on one side, then turn them over and fry on the other side. We put them in a pile on a plate, greasing each with butter.

Pancakes with fermented baked milk and milk

• fermented baked milk - 250 ml;
• milk - 250 ml;
• eggs - 2 pcs.;
• baking powder - 0.5 tsp;
• sugar - 2 tbsp. spoons;
• flour - 150 g;
• vegetable oil - 20 ml;
• salt - 0.5 tsp;
• vanillin to taste.

Mix fermented baked milk with milk, drive in eggs, add sugar and salt and mix it all well with a whisk. Sift the flour together with baking powder and vanilla. Add the dry mixture to the rest of the ingredients and knead the dough. Pour in vegetable oil. Heat the pan, grease with vegetable oil and bake pancakes on both sides until golden brown.

Thin pancakes on ryazhenka

• fermented baked milk - 1 glass;
• drinking yogurt - 1 glass;
• eggs - 1 pc.;
• sugar - 4 tbsp. spoons;
• cold boiled water - 200 ml;
• vegetable oil - 150 ml;
• soda - 1 tsp;
• flour - 1 glass;
• butter.

Beat the egg with sugar until a strong foam, add water and vegetable oil, beat again. After that, pour in fermented baked milk and yogurt. Add baking soda and sifted flour and stir the dough well again. Bake in a preheated pan on both sides. Put the finished pancakes in a pile on a plate and grease with butter. It is desirable to serve them hot with sour cream, jam or jam. By the way, it will be very tasty if you use drinking yogurt with pieces of fruit.

Custard pancakes on ryazhenka

Mix the fermented baked milk with soda, salt and sugar. Add the sifted flour and knead the dough well. Pour boiling water in small portions and stir quickly. We drive in eggs and pour in vegetable oil. Knead well again. We bake pancakes in a preheated pan greased with vegetable oil on both sides.

Cooking process

What wonderful these pancakes on fermented baked milk! They are very delicate, lush and fragrant! For me, these pancakes are just perfect: firstly, they are completely simple to prepare, secondly, they turn out to be insanely beautiful with cute holes all over the surface, and thirdly - perfectly even. Pancakes flip beautifully. What am I telling you! Let's cook!

To make pancakes on fermented baked milk, we need fermented baked milk, powdered sugar, eggs, sunflower oil, soda, flour and a pinch of salt.

Break eggs into a bowl, add a pinch of salt and powdered sugar. Beat with a whisk.

Pour in half of the fermented baked milk and add soda. Stir well.

Sift flour into a bowl, stir the mixture with a spoon until smooth.

Pour in the remaining fermented baked milk followed by sunflower oil. Stir the dough and leave for 15-20 minutes.

Heat a frying pan, grease the bottom sunflower oil before baking the first pancake. Pour the dough about half a ladle into the center and distribute the dough evenly by tilting the pan. Bake the pancake until its entire surface is covered with pores.

Turn the pancake over and fry on the other side.

Place the pancakes in a stack on a plate. Serve with jam, preserves, condensed milk.

What is the main difference between pancakes on fermented baked milk and other pancakes? it delicate aroma baked milk, thanks to which pancakes on fermented baked milk can be easily classified as festive desserts... But besides the sweet filling, which is in perfect harmony with the stunning milk aroma, pancakes on fermented baked milk go well with salty fillings. This option is possible due to the addition of additional vegetable components to the dough, for example, baked beets. Next, you will find a selection of the most interesting and delicious recipes pancakes on fermented baked milk.

Thin pancakes on fermented baked milk with sweet cottage cheese - step by step recipe with photo

Very tender and porous pancakes in a hole are obtained by following recipe... They are just perfect with sweet cottage cheese and sour cream. Pancakes on fermented baked milk will be delicious according to this recipe and with condensed milk.

Required Ingredients:

• fermented baked milk - 400 ml.
• eggs - 2 pcs.
• flour - 8-10 tbsp. l.
• olive oil - 3 tbsp l.
• sugar - 3 tbsp. l.
• soda - 0.5 tsp
• cottage cheese - 250 gr.
• sour cream or yogurt - 100 ml.
• sugar for the filling - 3-4 tbsp. l.

Step-by-step instruction

1. Beat eggs and sugar with a regular fork or whisk until light foam appears. Pour about half the amount of fermented baked milk into this mixture. Mix and add the sifted flour in portions. The dough will turn out to be thick, like a pancake.
1. We dilute the soda in the remaining fermented baked milk and pour the liquid into the dough in a thin stream. Stir with a mixer or whisk until smooth. When the dough becomes smooth, add olive oil and again achieve uniformity without oily spots and lumps.
2. The finished dough will be thick and dense. But don't let it scare you - during the baking process, the pancakes will turn out to be thin and tender.
3. Fry pancakes in a dry frying pan. Don't worry, the amount of oil in the dough will prevent the pancakes from sticking to the surface of the pan. Wrap the finished pancakes with curd filling: Mix cottage cheese with sugar and sour cream and beat in a blender until smooth.

   Custard pancakes on fermented baked milk with boiling water - a step by step recipe

   Usually, custard pancakes cooked with milk or kefir. But they also turn out incredibly tasty and elastic on fermented baked milk. But the main advantage of this recipe is that such pancakes can be prepared not only on fresh, but also on sour fermented baked milk.

   Required Ingredients:

   • fermented baked milk - 250 ml.
   • flour -150 gr.
   • boiling water - 150 ml.
   • eggs - 2 pcs.
   • sugar - 2 tbsp. l.
   • vegetable oil - 50 ml.

   Step-by-step instruction

   1. Beat the fermented baked milk with eggs with a mixer at medium speed until light foam appears.
   2. Add sugar, a pinch of salt and start adding flour. Flour can be wheat, or you can take rye or oatmeal - it will also turn out very tasty.
   3. When all the flour is in the dough, carefully pour in boiling water. Continuously stirring, add butter and leave the homogeneous dough aside for literally 15 minutes.
   4. Bake pancakes without oil in a pancake maker or non-stick frying pan.
   5. Serve custard pancakes on fermented baked milk with sour cream.

   On a note! Pancakes on fermented baked milk can be used as a basis for pancake cake... Their delicate texture and pleasant aroma will go well with sour cream and condensed milk.

   Pancakes on fermented baked milk without eggs - a step by step recipe

   To cook delicious pancakes you can cook on fermented baked milk without adding eggs. The secret of their elasticity lies in a large number butter, which must be added to the dough.

   Required Ingredients:

   • flour - 400 gr.
   • fermented baked milk - 900 ml.
   • sugar - 3 tbsp. l.
   • butter - 60 gr.
   • vegetable oil - 2 tbsp. l.
   • soda - 1/2 tsp.

   Step-by-step instruction

   1. In a deep bowl, combine flour, sugar, salt and baking soda.
   2. Add half of the fermented baked milk to the dry mixture and mix until smooth.
   3. Pour in vegetable oil and mix again. The dough will resemble thick sour cream.
   4. Heat the remaining fermented baked milk a little in the microwave and carefully add it to the dough, not forgetting to stir in the process.
   5. Melt the butter in a frying pan and pour into the dough.
      On a note! Melt the butter in the pan in which you are going to bake the pancakes. Remaining oil will prevent the pancakes from sticking to the surface.
   6. Fry pancakes over medium heat until golden brown. Serve pancakes with sour cream.

   A source

   Tender pancakes on fermented baked milk

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   Pancakes on fermented baked milk: a recipe with a photo

   Pancakes on fermented baked milk They are distinguished by a subtle, barely perceptible aroma of baked milk, softer and with a richer taste than pancakes with kefir or milk. Ideal if you have homemade fermented baked milk, but if not, it doesn't matter!

   Pancakes on fermented baked milk are made from fairly simple ingredients that almost everyone has in the kitchen:

   • fermented baked milk - from 4% fat - 800 grams;
   • premium flour - 8 tablespoons;
   • eggs -4 pcs. (preferably large);
   • sugar -3 tablespoons;
   • salt - 0.3 teaspoon;
   • vegetable oil - 100 ml;
   • soda - 0.3 teaspoon.

   Cooking pancake dough on fermented baked milk:

   Pour the fermented baked milk into a deep container. Add sugar, salt, eggs. Add pre-sifted and oxygenated flour one spoon at a time. Stir well to avoid lump formation. You can use a mixer, hand blender, or whisk to stir the dough better. Then add baking soda. The last step is to introduce into ready dough 100 ml of vegetable oil (choose refined oil without a pronounced odor, otherwise you can ruin the pancakes this way). That's all! The dough is ready.

   Method of cooking pancakes on fermented baked milk:

   Heat the skillet well. Brush the surface evenly with vegetable oil. Avoid getting liquid into hot oil. Pour the dough in a thin layer and distribute it, wiggling the pan in the air. When the pancake is browned on one side, turn it over using a spatula or a thin long knife (if the pan's cover allows).

   Now try the resulting pancake, right in the heat! Do you feel it? The taste of childhood, baked milk from a Russian oven? Serve the pancakes with ghee, honey, whipped cream, sour cream, jam, homemade jam, or whatever you like.

   Very tender pancakes with numerous small holes.

   Composition:
   for 10 pancakes
   500 ml ryazhenka
   2 eggs
   6 full tablespoons flour
   1 tbsp Sahara
   0.5 tsp soda
   1 tbsp vegetable oil
   salt to taste
   

   Preparation:
   Divide the eggs into yolks and whites.
   Mix whites with salt and beat until fluffy.
   Mix the yolks with sugar, add flour.
   Add soda to the fermented baked milk and mix.
   Add fermented baked milk to flour. Mix thoroughly so that there are no lumps. Gently introduce proteins into the dough. Stir and add vegetable oil. Fermented baked milk can be of different thicknesses, therefore, if the dough is thick, you can add a little warm boiled water. You should get a pancake dough that can be easily distributed in the pan.
   Put the pan on the fire. When it heats up, grease the surface with vegetable oil (or a piece of bacon, while, if the pan is specially coated, you do not need to grease it).
   On hot skillet pour the dough and spread it over the entire surface of the pan. When the pancake is browned, turn it over and fry until golden brown.
   Serve pancakes with condensed milk, honey or sour cream.
   Tips for baking pancakes:
   1. When using thick fermented baked milk, be sure to add a little water, the amount of which depends on the thickness of the dairy product. I used thick fermented baked milk, so I had to add 50 ml. boiled water.
   2. The pancake dough should not be thick, but not too thin. Both in one and in the second case, the pancakes may not be removed.
   3. After preparing the dough, let it stand for 30 minutes.
   4. The pan for pancakes must be well heated, for this place it on strong fire and let sit for 5 minutes, then reduce heat to medium and start baking pancakes.
   5. Pancakes on fermented baked milk are very tender, so you need to handle them carefully. Wait until the first side of the pancake is well fried, then gently, with a thin spatula, run along the edge of the entire pancake, pry the pancake and turn it over to the second side.
   

   • Pancakes with baked
   • Pancakes with milk
   • Pancakes with condensed milk
   • Pancakes on the water

   22 comments to “Pancakes on fermented baked milk”

   Page of comments 2 of 2 «1 2

   The pancakes turned out to be not only beautiful, but also very tasty. Thanks for the recipe….

   Julia thanks for the recipe. the pancakes turned out very tasty at the moment the children are sitting eating smacking their lips, now I decided to make pancakes only on fermented baked milk.

   Pancakes with milk fluffy without yeast recipe

Simple recipes for pancakes for every taste

1 hour

175 kcal

5/5 (1)

It is impossible to imagine Russian cuisine without pancakes. The number of their recipes is so great that they will not fit into any cookbook. Pancakes are made from different flours, with different dairy products. There is even absolutely lean pancakes... The filling for pancakes generally deserves a separate article. Pancakes on fermented baked milk prepared according to this recipe are thin and with holes. Pancakes of this texture are considered the most correct and classic.

Necessary utensils: bowl, whisk, spoon, frying pan, and sieve.

Ingredients

How to choose ingredients

I never tire of repeating that the most quality products- home. But still, we often have to buy ingredients for our dishes in the store. There are some simple guidelines to help you choose the best foods.

First is the composition. The fewer ingredients in the composition, the better. Flavor enhancers, thickeners and colorants are particularly undesirable. Secondly, there is the price. If there are many varieties of oil on the counter, you should not buy the cheapest one. The low price must be due to something. As a rule, this means that the product is made from inexpensive raw materials. Most likely from vegetable fats. Third, always pay attention to the expiration date. Unfortunately, our stores do not write off expired products on time. Therefore, be careful. Your health is in your hands.

Step by step recipe

1. Whisk 3 eggs into a bowl, then add 1/2 tsp. salt and 2.5 tbsp. l. Sahara.
   
   
2. Whisk all ingredients together.
   
   
3. Now pour 500 ml of fermented baked milk and 1/2 tsp into the same bowl. soda. Stir again.
   
   
4. Then pour in 1 cup boiling water. Pour in slowly and stir vigorously all the time.
   
   
5. Now add 175 g of sifted flour and whisk again.
   
   
6. At the very end, add 50 g of pre-melted butter. Let the dough sit for about 20 minutes.
   
   
7. Stir the dough again before preparing the pancakes, because while it was standing, the flour settled to the bottom.
   
   
8. Pour the dough into a hot skillet. It can be poured with a medium ladle or other convenient tool.
   
   
9. When the pancake is browned on one side, turn it over and fry on the other.
   
   
10. The finished pancake can be greased with butter.
    
    

How are pancakes served

Pancakes can be served in the usual form, that is, not rolled up and folded in a pile. If you want to fill your pancakes and give them a festive look, make them in the form of envelopes, rolls, baskets or bags. This is very easy to do.

The simplest filling can be sausages and cheese.... They need to be cut into pieces and placed on the edge of the pancake. Then roll up so that the filling disappears and does not leak out during heating. These rolls can be baked in the oven or microwave. Sprinkle on them when serving green onions and parsley or other herbs. These pancakes are perfect for a hearty breakfast.

If you love more exquisite filling, take lightly salted salmon, some mayonnaise, herbs and cheese. Grate the cheese, cut the fish into small pieces, and finely chop the greens. Then mix all the ingredients and start the pancakes. You do not need to heat such a dish.

For dessert, you can serve pancakes with sweet filling ... For example with jam, honey or cream. Pancakes can be stuffed fresh berries with sugar. Top pancakes are poured with condensed milk or chocolate syrup. Also sprinkle with icing sugar.

Video recipe for pancakes on ryazhenka

Watch this video of making pancakes on fermented baked milk. The dish is simple and uncomplicated, but it looks very appetizing. If you have never made such pancakes before, watch the video and you will surely want to try them.

• I recommend not oiling pancakes immediately after frying.... It takes quite a lot of oil for me, sometimes a whole pack. If someone thinks that they will stick together without oil, then this is not so. Therefore, I do not grease the finished pancakes, but roll them up and put them on a plate. Then I cut the butter into pieces, sprinkle them on the pancakes and put them in the oven or microwave. The butter melts and covers the pancakes. It saves oil and time.