Yummy Mini Pancakes on Soured Milk Recipe

Breakfast Bites: Cute Mini Pancakes for All

You need to try this Mini Pancakes Recipe as soon as you can! These delightful little pancakes are made with soured milk, a simple trick achieved by adding vinegar to milk. The result? Pancakes that boast a soft and delicate texture the whole family will love. Their versatile nature means you can dress them up sweet with fruits, syrups, or a dollop of sour cream. Or, if you’re in the mood for something savory, they taste fantastic topped with butter, ham, and cheese. Whatever your preference, these mini pancakes are sure to be a hit at your breakfast table. Dive in and enjoy a plateful of these delicious breakfast bites.

Yummy Mini Pancakes on Soured Milk Recipe

Author: Inna Cooking Method:Frying Cuisine:Russian Courses:Breakfast, Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesTotal time: 16 minutesServings:4 servings

Description

Whip up delightful mini pancakes using a simple trick: soured milk made with vinegar. These fluffy breakfast bites are not only easy to make but are also a hit with the whole family. Perfectly tender and versatile, they pair wonderfully with sweet syrups, fresh fruits, or even savory toppings like ham and cheese. A must-try breakfast treat that brings a delightful twist to your morning!

Ingredients

• 300 ml warm milk, full fat
• 1 -2 tbsp white distilled vinegar (10% is good, if don’t have 5% is ok 👌)
• 1 egg
• pinch of sugar or sweetener
• 1 pack vanilla sugar or vanilla extract
• 2 tbsp of vegetable oil + oil for frying
• 1 tsp of baking soda or bicarbonate of soda
• starting from 300 gr flour, multipurpose. It’s best to start with the lower measurement and then add more if needed, depending on the batter’s consistency. The batter should be thicker than what you’d use for crepes but thinner than pie dough. Add flour bit by bit, mixing well, and check the consistency before adding more.

Instructions

1. Begin by souring the milk. Warm milk in the microwave for about a minute. Then, pour the warm milk into the large bowl you’ll be using for the batter, mix in the vinegar, and let it sit for 10 minutes. You’ll notice the milk starting to sour from the reaction.
2. Whisk together the ingredients thoroughly, either using a hand whisk or a mixer. Gradually mix in the flour, ensuring you blend well to avoid any lumps from forming. Also, add a teaspoon of baking soda. The batter’s consistency should be similar to thick yogurt, so it’s wise to add flour little by little, spoon by spoon.
3. Once you’ve achieved the perfect batter consistency, allow it to sit for 10 minutes before proceeding to fry.
4. Heat up a skillet over medium heat and add vegetable oil. Once the oil is hot, spoon the batter onto the skillet, shaping them into small pancakes. Keep the size small. Fry each pancake for about 1.5-2 minutes, then flip the pancakes using a spatula and fry for an additional 1-2 minutes on the other side.
5. Transfer the cooked pancakes onto a paper towel to absorb any excess oil.
6. Serve these pancakes with jams, syrups, honey, condensed milk, or a dollop of sour cream for an added touch of indulgence.

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Just Simple Recipes: Bites and Bits Essentials for Mini Pancakes on Soured Milk

Why to use soured milk in this mini pancakes Recipe?

Adding soured milk to pancake batter has been a tradition in various cuisines for generations. But why is it such a cherished ingredient? Let’s delve into the reasons:

1. Tenderizes the Pancakes: The acidity in soured milk reacts with the leavening agents, like baking soda, creating carbon dioxide bubbles. These bubbles make the pancakes rise, resulting in a fluffy and tender texture.
2. Enhances Flavor: Soured milk imparts a distinct tangy flavor to the pancakes, making them more flavorful than regular milk-based pancakes. This tanginess balances the sweetness of the toppings like maple syrup or fresh fruits.
3. Natural Fermentation: The fermentation process of soured milk introduces beneficial bacteria, which can aid digestion. Some even believe that these probiotics help in breaking down the gluten, making it easier to digest.
4. Nutrient Retention: The acidic environment can potentially help in retaining the nutrients of the pancakes by reducing the degradation of vitamins and minerals during the cooking process.
5. Better Browning: The sugars in soured milk caramelize easily, helping pancakes achieve a beautiful golden-brown color when cooking.
6. Economical and Sustainable: Sometimes, you might have leftover milk that’s nearing its expiration date. Instead of throwing it out, souring it to use in pancakes is a sustainable and economical choice.

In summary, soured milk not only enhances the texture and flavor of pancakes but also brings with it a range of other benefits, from improved nutrition to better sustainability. It’s no wonder that many consider it a secret weapon in their pancake-making arsenal!

How to quickly sour the milk with vinegar?

Souring milk with vinegar is a quick and simple method that’s often used as a substitute for buttermilk or when a recipe calls for soured milk. Here’s a step-by-step guide on how to do it:

1. Choose Your Milk: Any type of milk will work for this process, whether it’s whole milk, 2%, or skim. Even non-dairy alternatives can be soured using this method.
2. Measure the Milk: For every cup of soured milk you need, start by measuring out slightly less than a full cup of regular milk.
3. Add Vinegar: For every cup of milk you’ve measured out, add one tablespoon of white vinegar. You can also use lemon juice as an alternative to vinegar if that’s what you have on hand.
4. Stir and Set: After adding the vinegar, give the milk a good stir to ensure the vinegar is thoroughly mixed in. Allow the milk to sit at room temperature for about 10 minutes.
5. Check Consistency: After the resting period, the milk will have thickened slightly and may have small curdled bits. This means it’s been successfully soured and is ready to be used in your recipe.
6. Use Immediately: It’s best to use the soured milk immediately after it’s prepared for optimal results in your recipe.

This method of souring milk with vinegar provides the tang and acidity that many recipes require. It’s a handy trick to know, especially if you don’t have buttermilk on hand or if you’re working with a recipe that specifically calls for soured milk.