Pancakes with sour milk and holes

Step-by-step recipe

Step 1:

Pour 500 ml of sour milk into a bowl.

Step 2:

Add 2 eggs, 2-3 tablespoons of sugar, half a teaspoon of salt and half a teaspoon of soda.

Step 3:

Whisk all ingredients until smooth.

Step 4:

Sift 320g of flour into a bowl.

Step 5:

Mix the dough thoroughly.

Step 6:

Pour in 250 ml of boiling water and quickly stir the dough to avoid lumps.

Step 7:

Add vegetable oil and stir again.

Step 8:

Let the dough sit for 10-15 minutes.

Step 9:

Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan.

Step 10:

Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side.

Step 11:

Place the finished pancake on a plate, grease with butter and cover with a lid to prevent it from drying out.

Step 12:

Repeat steps 9-11 until you run out of batter. Serve the sour milk pancakes hot, with sour cream, jam, or honey.

Cooking tips

For best dough consistency, be sure to sift the flour before adding it.

Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.

When frying, use medium heat - too high heat can cause burning.

Before each new pancake, grease the pan with vegetable oil - this will prevent sticking.

If the dough seems too thick, you can add a little milk or water.

These pancakes go great with any filling—try replacing the sweet filling with cottage cheese or mushrooms.

Serve the pancakes immediately after cooking – they are most delicious and aromatic when hot.

Experiment with the amount of sugar - for a more dietary option, you can reduce it or eliminate it altogether.