Ruddy pancakes with fermented baked milk

Russian cuisine

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Description Products Steps

Ryazhenka is prepared using baked milk. Many centuries ago, housewives prepared fermented baked milk in ovens, heating milk and cream to high temperatures until they acquired a delicate creamy hue. Pancakes made with fermented baked milk turn out airy, aromatic, fluffy and delicate.

1. Calories
   195,17 kcal
2. Protein
   5,34 gram
3. Fat
   8,45 gram
4. Carbohydrates
   24,19 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Ryazhenka

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   500 ml = 500 g
2. Wheat flour bakery

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   1.5 cup = 195 g
3. Powdered sugar

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   3 tbsp. l. = 75 g
4. Salt

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   1 pinch = 1 g
5. Chicken egg

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   2 pcs. = 120 g
6. Soda

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   0.5 tsp. = 2.5 g
7. Sunflower oil refined

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   3 tbsp. l. = 51 g

Steps:

1. 
   Prepare a non-stick frying pan.
2. 
   Break the eggs into a deep plate, add powdered sugar and salt. Whisk thoroughly. Pour in half the volume of fermented baked milk. Add baking soda and mix.
3. 
   While stirring, add flour. Stir until smooth so that there are no lumps. Pour in the remaining fermented baked milk and sunflower oil. Mix, leave the dough for 15-20 minutes.
4. 
   Heat a frying pan, add a little oil. Pour in a little more than half a ladle of batter and fry the pancakes on both sides.
5. 
   Place the pancakes on a plate and serve with sour cream or jam for tea.

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