Pancakes with sour milk

Step-by-step recipe:

Step 1:

Crack the eggs into a bowl, add sugar and a pinch of salt. Beat until smooth.

Step 2:

Pour in the sour milk and stir again until all ingredients are well combined.

Step 3:

Gradually add some of the flour, stirring constantly with a whisk to prevent lumps from forming.

Step 4:

Add baking soda, vegetable oil and the remaining flour and mix well – the dough should be smooth and slightly bubbly.

Step 5:

Let the dough rest for 10–15 minutes before baking – this will improve its structure.

Step 6:

Heat a frying pan over medium heat and brush it with a little oil.

Step 7:

Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.

Step 8:

Fry the pancake until the surface is bubbly and matte.

Step 9:

Carefully flip the pancake with a spatula and fry the other side until golden brown.

Step 10:

Place the finished pancake on a plate. Repeat steps 7–10 until all the batter is used up.

Cooking tips

For maximum tenderness, use fresh sour milk—it reacts better with flour and gives the desired consistency.

Don't overdo it with salt and baking soda - too much can ruin the taste and make the pancakes bitter.

Use a non-stick frying pan to prevent the pancakes from sticking and to make them easy to flip.

Do not increase the amount of batter in the pan - too thick a layer may not cook through inside.

If the pancakes are too thick, add a little sour milk - this will make them more tender.

Store the finished pancakes in a sealed container – they will remain soft even the next day.