Thin pancakes on spoiled milk

Sift the flour with a sieve. To make the dough the right consistency, it is better to sift the flour with a small margin. Depending on the characteristics of a particular flour (moisture, % gluten, etc.), less or more may be required.

In order not to splash the pancake dough during kneading, take a deep bowl. Break two eggs into it, add granulated sugar and salt.

Following the eggs, we will send spoiled milk and sunflower oil to the bowl.

In small portions, mix the flour into the milk-egg mixture. It is very important to do this gradually in order to control the consistency - no longer rely on the indicated flour gram, but on the desired consistency result! Add a pinch of baking soda along with the flour.

In order for the recipe for thin pancakes with spoiled milk to be successful, the dough must be liquid and easily drain from a ladle or whisk.

We will fry the pancakes in a special frying pan - heat it up and grease it with a small amount of sunflower oil. We fry on medium heat. Pour a small amount of dough into the pan and evenly distribute it over the entire area. We are waiting for small bubbles to appear on the surface.

Flip the pancake and fry briefly on the other side until golden brown. If the first one didn’t work out, don’t be upset, because, as a rule, the first pancake is lumpy!

We put the finished products on a dish and cover so that in the process of frying the rest, the finished ones do not wind up.

We serve pancakes with your family's favorite additions - sweet condensed milk, fragrant jam or honey, melted butter, sour cream and fresh berries. The recipe for spoiled milk pancakes is the perfect solution for a family tea party!
Enjoy your meal!