Pancakes with sour milk and ginger

Name: Pancakes with sour milk and ginger - Timea F.
Ingredients: 3 eggs; 2 cups sour milk [left to curdle for two days]; 1 cup sweet milk; 2 packets vanilla sugar; 1 teaspoon ginger powder; 1/2 teaspoon baking soda; 1/2 teaspoon turmeric powder; salt; 100 ml oil; approximately 500 g white flour.

Dessert - Pancakes with sour milk and ginger by Timea F. - Recipia

Pancakes with sour milk and ginger The first time I made these pancakes, I didn't realize how many would come out. In the end, there were more than 20, and by the time I washed the dishes and returned to the kitchen, my son and his friend had eaten almost all of them. I didn't get to take the final photo, but the recipe deserves to be kept. The sour milk makes the batter pleasant, while the ginger and turmeric add a subtle flavor and a beautiful color. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: pancakes are cooked one by one in the pan Servings: more than 20 pancakes, depending on the amount of batter used for each Difficulty: easy Recipe type: sweet pancakes, suitable for breakfast or dessert Ingredients 3 eggs 2 cups of sour milk, left to curdle two days in advance 1 cup of sweet milk 2 packets of vanilla sugar 1 teaspoon of ginger powder 1/2 teaspoon of baking soda 1/2 teaspoon of turmeric powder Salt, to taste 100 ml of oil Approximately 500 g of white flour For the pan, only a few drops of oil are needed at the beginning. After that, the oil in the batter will gradually be released during cooking, so the pancakes won’t be too greasy. Preparation method 1. Break the eggs into a large bowl and beat them together with the sour milk and sweet milk. 2. Add the vanilla sugar, ginger, turmeric, and salt. Mix with a whisk or mixer until the ingredients are well incorporated. 3. Gradually pour in the oil, stirring continuously. It’s important for the oil to be distributed throughout the batter, not added all at once. 4. Add the white flour and mix until you obtain a semi-liquid batter, with a consistency similar to thinner sour cream. The amount of flour is approximate, so the texture of the batter is the main reference. 5. The baking soda is added directly to the batter. There is no need to extinguish it separately, as it will react when in contact with the sour milk. 6. Heat a non-stick frying pan and grease it only at the beginning with a few drops of oil. 7. Pour a ladle of batter into the pan and tilt it slightly in all directions so that the batter spreads evenly. 8. When the pancake starts to set and the bottom is cooked, flip it using a thin spatula. Cook it on the other side as well. 9. Continue in the same way until you finish the batter. The pancakes are served warm, with your favorite jam. The consistency of the batter matters more than the exact amount of flour. If the batter is too thick, the pancakes will spread poorly in the pan. If it is semi-liquid and flows easily from the ladle, it will distribute better by tilting the pan. Why I make the recipe often The recipe is practical when I have sour milk on hand and want to use it in a sweet dish. The quantities above yield more than 20 pancakes, which is enough for a family or for a longer breakfast. Additionally, the batter does not require a separate leavening agent: the baking soda reacts directly with the sour milk. I also like that the oil is added to the batter, not to the pan for each pancake. This way, the pancakes cook more evenly and do not become soaked in oil. The ginger and turmeric are used here in moderate amounts, without overpowering the taste of the pancakes. Tips and variations Tips Use a non-stick pan and heat it before pouring the first pancake. The first few drops of oil are enough to start; there’s no need to grease the pan after each pancake. Mix the eggs well with the liquid ingredients before adding the flour. This way, the flavors and salt distribute more easily in the batter. Flour is added at the end, and the amount is approximate. Stop when the batter has the consistency of thinner sour cream. There’s no need to make it very thick. The baking soda does not need to be extinguished separately. The sour milk is sufficient for the reaction it needs. Flip the pancake with a thin spatula only after the top starts to set. If flipped too early, it may break more easily. Substitutions The recipe uses both sour milk and sweet milk, and these two ingredients serve different roles in the composition. Sour milk contributes to the reaction with the baking soda and to the texture of the batter, so it should not be omitted if you want to keep the recipe in its original form. There is no exact substitute for ginger or turmeric in the basic recipe. They can only be omitted if you want pancakes without these flavors, but then the taste will be simpler. Variations You can keep the ginger and turmeric in the quantities from the original recipe for a subtle flavor. Ginger brings the main note, while turmeric mainly contributes to color and a slightly spiced flavor. If you prefer less flavored pancakes, the amounts of ginger and turmeric can be reduced. There’s no need to modify the rest of the ingredients. Serving ideas The pancakes are served warm, with your favorite jam. They are suitable for a hearty breakfast but can also be served as a simple dessert. Since more than 20 pieces come out, they can be served in several batches as they are cooked. Frequently asked questions Why is sour milk used in the batter? Sour milk is one of the liquid ingredients in the recipe and reacts with the baking soda. This reaction helps the batter, and sour milk can thus be used in a sweet dish. Does the baking soda need to be extinguished with vinegar or another ingredient? No. In this recipe, the baking soda is added directly to the batter, as it comes into contact with the sour milk and reacts there. How much flour should be used exactly? The recipe indicates approximately 500 g of white flour. The amount may vary depending on the consistency of the sour milk and the size of the cup used. The final batter should be semi-liquid, similar to thinner sour cream. Does oil need to be added to the pan for each pancake? No. A few drops of oil are added only at the beginning, in a non-stick pan. The 100 ml of oil added to the batter distributes during cooking. How many pancakes come from this composition? The indicated quantities yield more than 20 pancakes. The exact number depends on the diameter of the pan and the amount of batter used for each pancake. Nutritional values The values below are estimates and depend on the exact number of pancakes obtained, the final amount of flour, and the milk used. The estimate is made for one pancake, without the jam served alongside, assuming that approximately 24 pancakes come out. Calories: approximately 135-145 kcal Protein: approximately 4 g Carbohydrates: approximately 18-20 g Fats: approximately 5-6 g If more pancakes are obtained, the values for each piece decrease. The jam added at serving is not included in this estimate and will increase the calorie and carbohydrate intake. Storage and reheating The pancakes are best warm, immediately after cooking, but can also be kept for later. After cooling, place them in a covered container to prevent drying out. For reheating, heat them gradually in a pan. There’s no need to add oil, especially if the pan is non-stick. They can also be consumed cold, but the texture is more pleasant when heated before serving.

Pancakes with sour milk and ginger

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