Delicate and thin pancakes on fermented baked milk: recipes with photos. Custard pancakes on ryazhenka recipe Pancakes on ryazhenka with boiling water

Pancakes are traditionally one of the most popular dishes in Russian cuisine. Depending on your taste preferences, you can choose any base for pancakes.

Modern housewives have a variety of ingredients at hand: fresh or spoiled milk, ordinary or mineral water, kefir, yogurt. Very tasty and aromatic pancakes are made on the basis of fermented baked milk - with a pleasant sour taste.

Ryazhenka is a fermented milk product obtained by processing baked cow's milk. It is much softer than regular milk and its protein is absorbed much better than milk. Ready pancakes on fermented baked milk are thin, with holes (porous), and, surprisingly, more fluffy than milk. You can experiment endlessly with the recipes given, getting such delicious and airy pancakes that everyone will be delighted with your cooking!

Classic recipe

• 0.5 l fermented baked milk
• 8 tbsp flour
• 3 eggs
• 6 tbsp Sahara
• 4 tablespoons any vegetable oil
• 1 tsp soda
• salt to taste

Servings: 18

Cooking time: 1 hour 10 minutes

Calorie content: 195 kcal per 100 g.

Pancakes with a slightly sweetish, rich taste - inexpensive and hearty dish, an excellent breakfast option for the whole family.

Secrets of Correct Cooking

Airy and porous

• 0.5 l fermented baked milk
• 6 tbsp flour
• 2 eggs
• 1 tbsp Sahara
• 0.5 tsp soda
• 1 tbsp vegetable oil
• salt to taste

Servings: 12

Cooking time: 1 hour

Calorie content: 180 kcal per 100 g.

An option for baby pancakes that goes best with condensed milk, liquid honey or sour cream.

• Carefully separate the yolks from the proteins. Beat egg whites and salt until fluffy. Grind the yolks white with sugar and flour.
• Mix the fermented baked milk with soda, add the egg-flour mixture, mix thoroughly.
• Pour in a thin stream vegetable oil and protein foam. If necessary, dilute the dough with milk or boiled water. Fry until tender.

No eggs

• 0.5 l fermented baked milk
• 750 gr flour
• 3 tbsp Sahara
• 250 ml mineral water
• 0.5 tsp salt
• 0.5 tsp baking powder

Servings: 22

Cooking time: 1 hour 30 minutes

Calorie content: 160 kcal per 100 g.

Pancakes without eggs with mineral water- a wonderful dietary dish.

They are elastic, do not disintegrate or tear.

• Grind the sifted flour with fermented baked milk, add sugar, salt, baking powder and beat slightly.
• Pour warm mineral water into the dough.
• To mix everything.
• Pour the dough into the bottom of the pan and smooth with a spoon or silicone brush. Then fry the pancakes for 2-3 minutes on both sides.

Beetroot

• 1.5 tbsp. milk
• 50 ml fermented baked milk
• 2 tbsp. flour
• 2 tbsp Sahara
• 1 egg
• 200 gr. beets
• 50 ml vegetable oil
• 1 tsp salt

Servings: 12

Cooking time: 1 hour

Calorie content: 145 kcal per 100 g.

Original pancakes that are perfectly complemented with cream cheese or salted curd mass with fresh herbs.

Sweet sauces

Pancakes on fermented baked milk go well with various berry or fruit sauces. Almost any jam, preserves or confiture will favorably emphasize the delicate creamy aroma of pancakes.

There are two options for serving pancakes with sauce: pancakes are laid out with a slide and decorated with sauce, or a dish with sauce (one or more to choose from) is served separately so that each party to the feast can take as much as needed. As a festive option, vanilla or caramel sauce with the addition of cream, cognac, coffee is suitable.

Date: 2016-02-22

Greetings to all readers of the site! Maslenitsa in 2016 will start from the second week of March. Each hostess will pamper her household with pancakes and pancakes, but we will help you to diversify your table with an abundance and variety of recipes for this delicious beloved pastry. We have already prepared, original aromatic, today we propose to cook custard pancakes on fermented baked milk together with our culinary blog Alena: different recipes, and not only tested, but also new. Custard pancakes on fermented baked milk have become such a new recipe for me, which will now be one of my favorites. Pancakes on fermented baked milk are soft and have a pleasant shade of baked milk. " Also, do not forget to look at the recipe, which is very simple to prepare, they turn out to be airy and very tasty, they are ideal for stuffing.

Ingredients:

• Ryazhenka 4% fat - 500 ml
• 1 category egg - 1 pc.
• Sugar - 2 tablespoons
• Vanilla - 1 gr.
• Salt - 1 pinch
• Soda - ½ tsp
• Boiling water - 1 glass (200 ml)
• Vegetable oil - 1 tablespoon
• Butter - 20 gr.
• Flour - 2 cups (200 ml each)

How to make delicate custard pancakes:

The dough can be kneaded using a whisk or mixer. The second option is more convenient and the dough is homogeneous. I used a mixer. Add sugar, vanilla, soft butter, salt, egg and stir until smooth.

Pour room temperature fermented baked milk and vegetable oil into a bowl, mix again. If you don't have fermented baked milk, you can cook it.

Next, add flour previously sifted through a sieve into the dough. Stir with a mixer at low speed, avoiding the appearance of lumps.

Add soda to a glass of boiling water, mix and, without turning off the mixer, pour boiling water into the dough in a thin stream. At this stage, it is also possible to add flour if your dough is thin.

Grease a pancake pan with a thin layer of vegetable oil, heat well and pour the dough onto it in small portions with a ladle.

Fry the pancakes on each side, then grease the finished custard pancakes with a piece of butter.

Serve custard pancakes on ryazhenka to the table in piles or folded envelopes, triangles. Pancakes will be complemented by sour cream, honey, jam, berries - whatever you prefer.

It often happens that using already proven pancake recipes for a long time, you don't always want to mess around with new ones. But in vain!
There are not many pancakes, especially on Shrovetide. I suggest making custard pancakes on fermented baked milk. Although you can use kefir, and liquid sour cream or yogurt instead.

• Total cooking time - 0 hours 40 minutes
• Active cooking time - 0 hours 40 minutes
• Cost - very economical
• Calorie content per 100 g - 178 kcal
• Servings Per Container - 12 Servings

how to cook custard pancakes on fermented baked milk

Ingredients:

• Chicken egg - 2 pcs.
• Sugar - 2 tablespoons
• Ryazhenka - 250 ml
• Soda - 0.4 tsp
• Flour - 1 cup (250 ml)
• Salt - 1 pinch (s)
• Vegetable oil- 3 tbsp. in dough
• Water - 250 ml boiling water
• Vegetable oil- 1 tsp for lubrication
• Butter - 50 g

Preparation:

Since the dough for custard pancakes on fermented baked milk is prepared very quickly, I advise you to prepare all the ingredients. Weigh, measure, and also boil water - we will brew flour dough with boiling water, hence their name.
It is best to get the fermented baked milk and eggs in advance, so that they warm up a little - this way they mix better with each other.

Break eggs into a bowl, add sugar and beat well.

Now pour the baking soda into the fermented baked milk and mix.

Pour fermented baked milk and baking soda into beaten eggs with sugar. Mix everything again.

Sift the flour into the egg mixture. And again mix everything well until smooth. The dough at this stage should look like a dough for baking pancakes, i.e. a little thick and yet quite runny.
This moment is important here - flour can be different (it just happens), and if the dough seems liquid to you, then you can stir in some more flour, but little by little, by spoon.

The next ingredient is vegetable oil. It must be added to the dough and mixed again.

At the very end, pour in a glass of boiling water, while constantly beating the dough.

All that remains is to fry the pancakes. They are fried like ordinary ones - in a well-heated pancake pan. A frying pan can be greased with a little oil or lard.

step by step recipe with photo

The thinnest and most lacy pancakes are obtained by adding boiling water to the dough. For example, pancakes on fermented baked milk and boiling water - they are so patterned that first they are eaten with the eyes, and only then in reality. Of course, most pancakes are prepared during the pancake week in the CIS countries - on Maslenitsa. And you can show off your talent and conquer your loved ones with delicious thin pancakes on fermented baked milk, if you decide to use our recipe. Vary their taste as you wish: from salty to sweet, you can add grated apple or pear without peel, orange zest, etc. to pancakes - experiment!

Ingredients

• 150 ml fermented baked milk
• 100 ml boiling water
• 3–4 chicken eggs, depending on their size
• 2 pinches of salt
• 4 tbsp. l. with top grade wheat flour
• 1.5 tbsp. l. granulated sugar
• 1.5 tbsp. l. vegetable oil

Preparation

1. Break the eggs into a container or a food processor bowl, add salt and sugar, beat everything with a whisk or fork for 2-3 minutes or in a food processor (then a minute will be enough). You just need to thoroughly mix the whites with the yolks, but do not whip them into a lush foam.

2. Pour the fermented baked milk into the egg mass and beat again.

3. Pour in vegetable oil (you can use both cold-pressed olive oil and unscented sunflower oil, refined). At this stage, you can add any dry spices, such as ground cinnamon or vanilla.

4. Add the sifted flour and beat the contents of the container again for 1-2 minutes. Instead of wheat flour, you can use rye, rice, barley, oat flour, etc.

5. Now (only after adding flour, otherwise the fermented baked milk and egg mass will exfoliate or curl) pour in boiling water and immediately start stirring the dough so that it is brewed. Brewing will result in bubbles on the surface of the dough.