Stew, Pancake week, Yeast-free pancakes, Pancakes with milk, Melted milk

Pancakes with baked milk

Baked milk is very easy to prepare in a thermos. Just boil the milk, immediately pour into a thermos, close and leave for 6-7 hours

Ingredients

Servings 4
  • 3 eggs
  • 400 ml of melted milk
  • 160 g flour
  • 1.5 tbsp. l. Sahara
  • 1 h. l. year
  • a pinch of soda
  • 3 Art. l. ghee
  • ghee for frying
  • 1 l fermented baked milk for serving

Cooking

Step 1

Prepare fermented baked milk in advance for serving: cover a colander with a kitchen towel or gauze folded several times. Place a colander on a bowl or saucepan. Pour the fermented baked milk into a colander and let the excess liquid drain for 1 hour.

Step 2

Beat eggs with sugar, salt and whey drained from fermented baked milk with a mixer until smooth. Add 200 ml of baked milk at room temperature and whisk again. Continuing to beat, add flour and soda to get a homogeneous mass.

Step 3

Bring the remaining milk to a boil and pour into the dough, mix quickly. Add slightly warmed oil and mix with a spoon.

Step 4

Heat the pan well, grease with oil and bake thin lacy pancakes over high heat. Before each next pancake, lightly coat the pan with oil. Put the finished pancakes in a bowl or pan under the lid. Serve hot, with thick curd.

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