It’s time to share my own recipe for my favorite sour milk pancakes. But what makes my pancakes unique? They are airy, have an irresistible aroma and can be eaten with savory or sweet toppings.
Normally this week’s recipe was dedicated to cod. You see 25th of March is so closed, and fried cod is a must. Why? Greeks celebrate the War of Independence against the Ottoman Empire. The “Greek Revolution” was a successful war of independence between 1821 and 1830. Also, Greek Orthodox Church celebrates the Annunciation by archangel Gabriel to the Virgin Mary.
But many things have changed these days, don’t you think? So I thought why not changing my posting schedule and post something to cheer you – and me – up? Is there anything better than sour milk pancakes? No, there is not.
Tips for making pancakes
It is very easy to make some pancakes for your breakfast. But it is also very easy to destroy a bunch of them. What should you do in order to avoid being in the second group?
The temperature at which we cook the pancakes should be medium. Don’t cook over high heat because the pancake will get burned on the outside and also the mixture will not be spread properly on the pan.
- The pan
It is very important to use a non-stick frying pan. Even if using a non-stick frying pan, do not forget to butter it slightly before cooking each pancake.
Why to use sour milk?
Personally, I love sour milk very much and often use it in recipes. Whether it’s crepes or pancakes, but even cakes (you can find the sour cream cake recipe here).
But why should you use sour milk? Sour milk, as well as baking soda, create the necessary bubbles in the mixture, making the pancakes airy and fluffy.
If you do not have sour milk, you can substitute it with regular milk. You just need to add a tablespoon of white vinegar or lemon juice to the milk. Leave it aside for 5 minutes and here it is.
Sour milk pancakes
- 250 ml sour milk
- 1 egg
- 40 gr melted butter, room temperature , plus for coating the pan
- 150 gr all purpose flour
- 50 gr sugar (2 tbsp)
- 15 gr baking powder (1 ⅓ tsp)
- 1 pinch of salt
- ½ tsp vanilla extract
- In a large bowl mix the sour milk, egg and melted butter.
- Add flour, baking powder, sugar, vanilla and salt. Stir until well combined.
- Coat a small non-stick frying pan with butter and heat over medium heat.
- Add about 1.5-2 tablespoons of the batter to the pan and spread it slightly.
- Each side of the pancake needs 2-3 minutes to be cooked. If the batter is too watery on the upper side then wait one minute in order to flip it over. Flip the pancake over by using a spatula and wait for the other side to be cooked too.
- Transfer the pancake to a plate, wipe the pan with a paper towel and coat it again with butter. Continue with the remaining batter.
- Serve with honey, jam, hazelnut cream or whatever else pleases your palates.
So that’s how I wanted to brighten up these strange days that we deal with. With these airy pancakes with sour milk that can be eaten with savory or sweet toppings. Remember that the temperature of the pan and a proper coating is the key to success.
More than ever I would be thrilled to hear from you. Do not hesitate to contact and tell me what do you cook these days or what kind or recipes do you want to see in Teti’s flakes. So please do not hesitate to comment below or contact with me on Instagram, or Facebook or Twitter!