Got some sour milk in the fridge? Don’t toss it out—transform it into a batch of fluffy pancakes instead! This recipe takes a simple kitchen staple and turns it into a delightful breakfast treat. By whipping the sour milk beforehand, you ensure a smooth and even batter, while the ideal milk temperature plays a crucial role in achieving that perfect pancake puffiness. Follow this guide to whip up delicious sour milk pancakes that are as beautiful as they are tasty.
Servings: 4
Ingredients:
- All-purpose flour: 190 g (about 1 1/2 cups)
- Sour milk: 1 cup (240 mL)
- Large egg: 1
- Sugar: 40 g (about 3 tablespoons)
- Baking soda: 1/2 teaspoon (about 2.5 g)
- Vegetable oil: 60 mL (about 1/4 cup), plus more for the skillet
Step-by-Step Cooking Instructions:
Warm the sour milk to about 82-86°F (28-30°C) to optimize batter temperature.
Add baking soda and sugar to the warm milk and stir well to combine.
Incorporate a lightly beaten egg and a tablespoon of vegetable oil into the mixture.
Gradually sift in the flour, mixing until the batter is smooth and free of lumps.
Heat a skillet over medium heat and lightly oil it. Pour small amounts of batter onto the skillet.
Cook each pancake for about 3 minutes per side or until golden brown. Repeat with the remaining batter, making sure to keep the skillet lightly oiled.
Enjoy these pancakes with a drizzle of maple syrup, a dollop of whipped cream, or your favorite pancake toppings for a satisfying breakfast that makes the most out of less-than-perfect milk!
