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Pancakes with sour milk

Author
Cookinero 28 Apr 2025
9210
Pancakes with sour milk

This recipe is ideal if the milk in the fridge has gone sour and you don't want to throw it away. Pancakes with sour milk taste no worse than the classic ones. But they are more useful, since sour milk is better absorbed by the body. After all, even people with lactose intolerance can safely drink sour milk. Since the lactose has been eliminated there by fermentation. We offer a simple recipe for pancakes with sour milk.

How to cook Pancakes with sour milk

Step 1

Pancakes with sour milk

Prepare the sour milk dough. Place flour, eggs, sour milk, vegetable oil, salt and sugar in a bowl. Mix all ingredients thoroughly.

Step 2

Pancakes with sour milk

Start baking pancakes. Melt a frying pan with vegetable oil. Pour the dough in, spreading it so that the pancake becomes round. Bake the pancakes for a minute on each side.

Step 3

Pancakes with sour milk

When all the pancakes are ready, serve them in a stack. If desired, each pancake can be greased with butter.

Step 4

Pancakes with sour milk

Pancakes with sour milk go perfectly with sour cream. But if you wish, you can serve them with jam or preserves.

Pancakes with sour milk - FAQ About Ingredients, Baking Time and Storage

Yes, you can use regular milk, but the pancakes may be less tender and tangy. For a similar effect, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using.
Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binder like xanthan gum, or add 1/2 teaspoon per cup of flour to mimic the texture.
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper to prevent sticking.
Absolutely! Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat in a toaster or microwave.
Ensure the pan is well-heated and lightly greased with oil before each pancake. A non-stick or well-seasoned cast-iron pan works best.
Reduce or omit the sugar, or use a natural sweetener like maple syrup or honey. The pancakes will be less sweet but still fluffy.
Yes, but the batter may thicken. Store it covered in the fridge for up to 24 hours, and thin with a splash of milk or water before cooking.
Try fresh berries, honey, Nutella, yogurt, or a sprinkle of cinnamon sugar for variety.
Use a 1/4 cup measure for standard pancakes, or adjust the amount for smaller or larger sizes. Cooking time may vary slightly.

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