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Thin pancakes with holes on sour milk (+Cooking video)
Instructions
I prepare the ingredients.
I sift a cup of flour together with a teaspoon of baking soda. I add a pinch of salt and mix everything.
I crack two eggs into a deep bowl and add 2 tablespoons of sugar. I beat everything into a light foam.
I pour in a cup of soured milk and mix everything.
Little by little I add the sifted flour to the liquid ingredients and mix everything well.
I leave the batter for 20 minutes.
After twenty minutes I pour a cup of boiling water into the batter and mix everything.
I add two tablespoons of vegetable oil and mix everything until smooth. In consistency the batter turns out quite thin and flows from the ladle in a thin stream.
I grease a heated skillet with vegetable oil. I pour the batter into the skillet and fry the pancake until golden over medium heat – about a minute and a half.
I flip the pancake and bake the other side for about 30–40 seconds until golden.
The thin pancakes with holes on sour milk are ready. I serve them with any jam or honey.
Tips
- 1
THE BOILING-WATER SCALD – the "secret" of the holes. Boiling water poured into the soured-milk batter sets off a powerful reaction with the baking soda: bubbles of steam form the lacy holes.
- 2
RESTING FOR 20 MINUTES – the "secret" of elasticity. The gluten swells and the batter becomes pliable. Without a rest, the pancakes will be "torn" and brittle.
- 3
OIL IN THE BATTER – the "secret" of non-stick pancakes. You do not need to grease the skillet after the first pancake. With 2 tbsp of oil in the batter, the pancakes come away easily on their own.
- 4
A MINUTE AND A HALF ON THE FIRST SIDE – the "secret" of evenness. The first side takes longer because it heats the whole thickness through. The second side, at 30–40 seconds, is already almost done. The same principle works for other kinds of thin lacy pancakes.
Video
FAQ
How do I make sour milk? +
The ideal way is to leave fresh milk in a warm place (room temperature) for 8–12 hours until it sours. Quick souring alternatives: milk plus 1 tbsp of lemon juice per cup (in 5 minutes it "curdles"); milk plus 1 tbsp of apple cider vinegar (the same effect); milk mixed 50/50 with kefir (a ready base); ready-made kefir (1 cup instead of sour milk); soured clabber milk (1 cup as an equivalent); or 10% sour cream diluted 50/50 with water (125 ml of each). Fresh farm milk is the "premium" option. Do not use ultra-pasteurised milk (it will not sour) or milk drinks. For the "classic" result, use genuine soured milk or kefir.
What can replace the boiling water in the batter? +
Alternatives: hot milk at 80 °C (1 cup – more tender, but without the steam effect); hot water at 80 °C (1 cup – the "budget" option, but with weaker lacing); hot green or herbal tea without sugar (1 cup – an "experiment"); hot whey (1 cup – "premium"); or a 50/50 mix of boiling water and milk (125 ml of each – "premium"). Boiling water from filtered water is the "premium" option. Do not use sparkling water (it will spoil the structure) or cold water (it will not create the lacing). For "classic lacy pancakes", you must use real boiling water.
How long do the pancakes keep? +
In the fridge, in a tightly closed container or under cling film, they keep for 2 days. Any longer and the pancakes will dry out and lose their flexibility. Before serving, warm them on a dry skillet for 30–60 seconds on each side, in the oven for 5 minutes at 150 °C under foil, or in the microwave for 20 seconds under a damp napkin. In the freezer they keep for up to 1 month; separate each pancake with parchment, thaw for 30 minutes at room temperature, then warm them. Fresh pancakes are the "stars" straight from the skillet – hot, lacy and fragrant.
What to serve with thin pancakes? +
The classics: with jam (tangerine, raspberry, blackcurrant, or tea-rose). With honey and sour cream. With a cup of black tea with lemon, or cocoa. With a cup of coffee with milk in the morning. With a glass of milk. With condensed milk. With berry jam. With 25% sour cream and sugar. With red caviar (a festive "premium" option). With salted salmon (a savoury starter option). With cottage cheese and raisins (inside the pancakes). With melted butter. With a cup of cocoa and marshmallows. For a "Maslenitsa table" – a universal way to serve them. These are versatile pancakes for everyday meals and celebrations alike.
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