Thin Pancakes On Ryazhenka - A Step By Step Recipe With A Photo

I want to teach you how to cook thin and delicate pancakes on fermented baked milk. Moderately sweet and very tasty, they are perfect for breakfast or for dessert with tea.

Cooking description:

It is easy to cook thin pancakes on fermented baked milk. Beat eggs, add fermented baked milk and, stirring, add flour. The dough should turn out to be liquid. Then fry in a hot skillet until golden brown.

Purpose: For breakfast / For children / For breakfast / For dinner / For an afternoon snack / For a festive table / Maslenitsa

Main ingredient: Dairy products / Dough

Dish: Pastries / Pancakes

Cuisine geography: Russian cuisine

Ingredients:

• Ryazhenka - 900 Milliliters
• Egg - 3 Pieces
• Salt - 1 Pinch
• Sugar - 3-4 Art. spoons
• Soda - 1 Teaspoon
• Vegetable oil - 3 Tbsp. spoons
• Flour - 1 Glass (approximately)

Number of Servings: 5-6

How to cook "Thin pancakes on fermented baked milk"

1 1. To cook thin pancakes on fermented baked milk at home, you need to make the dough correctly. First, beat the eggs into a bowl and beat them with a pinch of salt. 2 2. Add sugar to taste. I don't recommend putting in too much, otherwise the pancakes can stick to the pan. It is better to compensate for the sweetness when serving by watering them with condensed milk, honey or jam, for example. 3 3. Pour in about half of the fermented baked milk and stir. 4 4. Add baking soda. There is no need to extinguish it. 5 5. Pour in the sifted flour in small portions, stirring vigorously. The dough should be fairly thick and lump-free. 6 6. Add vegetable oil.