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Fluffy Pancakes on Buttermilk
Instructions
Get all the ingredients ready for the fluffy sour-milk pancakes. It is better to use richer sour milk – I took 2.5% fat, and it will be even tastier with 3.2%. If you use sour milk with a lower fat content, you may need a little more flour.
Crack the egg into a deep bowl, add the sugar and vanilla sugar, and mix well – there is no need to beat it with a mixer, just stir everything together with a whisk. You can adjust the amount of sugar to your taste.
Now pour in the sour milk and add the baking soda. There is no need to slake the soda – the acidity of the sour milk is enough to do that. Mix the mixture well, and within about half a minute plenty of bubbles will appear on top and the batter will start to foam.
Now add a little salt to balance the taste and gradually sift in the flour, stirring all the time to avoid lumps. The batter should turn out smooth and even, with a consistency similar to custard. If you make the batter too runny, the pancakes won't come out fluffy.
Leave the finished batter to rest for 10–15 minutes. There is no need to stir it any more, and even while frying I try to scoop the batter carefully from the top so as not to damage the airy structure of the batter.
Heat a skillet and grease it lightly with vegetable oil. Spoon a small amount of batter onto the pan, keeping in mind that it will swell up considerably. Fry the pancakes on both sides over medium heat until golden.
The sour-milk pancakes are ready – they come out very fluffy and tender. You can serve them with any jam or preserve, condensed milk, rose-petal jam, or honey.Bon appétit!
Tips
- 1
Don't slake the soda – this is the "secret" to fluffiness. The acid in the sour milk slakes the soda by itself, and the bubbles that are released make the batter porous.
- 2
Give the batter 10–15 minutes to rest – this is the "ripening" of the gluten. Without a rest the batter won't have time to fill with bubbles, and the pancakes will be dense.
- 3
Don't stir after the rest – that way the bubbles won't be destroyed. Scoop carefully from the top with a spoon and the airy structure will be preserved.
- 4
Batter like custard – this is the right consistency. Runny batter means flat pancakes. The same principle works for other kinds of fermented-milk pancakes.
Video
FAQ
What can replace sour milk? +
Alternatives: kefir (but it will add a tang), fermented baked milk (a more "caramel" taste), 15% sour cream + milk 50/50, varenets (a premium option), ayran (without sugar). The brands Prostokvashino, Brest-Litovsk and Domik v derevne are tried and tested. You can make your own sour milk: combine milk with 1 tablespoon of sour cream and leave it at room temperature for 24 hours until it thickens. For a "diet" version, use low-fat sour milk + 1 tablespoon of cottage cheese. Don't use: plain milk (without acid the soda won't work) or sweet yogurt (it will change the sugar balance). A fat content of 2.5–3.2% is optimal.
Why don't the pancakes turn out fluffy? +
The main reasons: runny batter (you need a custard-like consistency), cold sour milk (use it at room temperature), too little soda (1 tsp per 350 ml is optimal), too high a heat (the batter doesn't have time to rise), and stirring vigorously after the rest (the bubbles are destroyed). Fresh soda also matters (not past its date). If the batter has "fallen" after resting, don't stir it back in – gently scoop it from the top with a spoon. The pan should be moderately hot: on one that is too hot they will burn, and on a cold one they will spread.
How long do the pancakes keep? +
In the fridge, wrapped in film or in a container, 1–2 days. Any longer and they will "settle" and lose their fluffiness. Reheat in the microwave for 15–20 seconds under a damp towel, or in a pan with 1 tsp of oil for 30 seconds on each side. In the freezer they keep for up to a month, layered with parchment. Defrost them at room temperature for 30 minutes or warm them in a pan. Fresh pancakes are at their best in the first 2–3 hours after frying. By the second day they are no longer as fluffy. For a packed lunch they travel well in a sturdy box. Don't leave them at room temperature for longer than a day, or the batter will "dry out".
What to serve the pancakes with? +
Sweet additions: jam (rose-petal, raspberry, strawberry), preserves, honey, condensed milk, chocolate spread, maple syrup. Sour cream with sugar is the "grandmother's" way to serve them. Fresh berries and fruit make a summer option. They go with a cup of coffee with milk, cocoa, or black tea. For a "children's" breakfast, serve them with fruit purée or jam. With a glass of milk they make a "classic" breakfast. With a scoop of ice cream they become a dessert. They also go with dried-fruit compote. Topped with cottage cheese and raisins they are more filling. With cold kvass they make a summer option. An all-purpose dish for breakfasts and afternoon snacks.
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