Sour milk pancakes with orange peel are a great start to the day and a great breakfast for the whole family. Prepare this dish, and to help you with a step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you are tired of the usual pancakes and you are looking for something new and original, then I suggest stopping at this recipe. In just a few minutes, a delicious dinner will be ready. Please note that fritters, at first glance, seem traditional, but they have their own "zest", which is the orange flavor. To do this, you can take fresh fruit from which you squeeze juice or grate the zest. Dried zest in strips or powdered is also suitable. With these orange pancakes, your dinner will become a small celebration with a "citrus mood". Fresh, flavorful and mouth-watering … they are perfect as a dessert for lunch and as a complete breakfast dish.
Such pancakes are already delicious on their own. They do not require additional gravies or sauces. Because all sorts of toppings will kill the orange flavor. The basis of the pancakes is curdled milk. But this component remains with the choice of the culinary specialist himself. But on curdled milk or kefir, the pancakes are the most delicious. Their structure resembles curd, they are tender, loose, soft. Neither milk, nor whey, nor water will give such qualities to the dish.
- Caloric content per 100 g - 315 kcal.
- Servings - 15
- Cooking time - 30 minutes
Ingredients:
- Sour milk - 200 ml
- Vegetable oil - 1 tablespoon in dough and for frying
- Baking soda - 0.5 tsp
- Dry orange peel - 1 tsp
- Sugar - 3 tablespoons or to taste
- Eggs - 1 pc.
- Flour - 250 g
- Salt - a pinch
Step-by-step preparation of orange pancakes in curdled milk, recipe with photo:
1. Pour yogurt at room temperature into a container. Therefore, remove it from the refrigerator in advance or slightly heat it up to 36 degrees. Since soda with a fermented milk medium reacts only at warm temperatures.
2. Add eggs and orange zest to the yogurt.
3. Stir the liquid components until smooth.
4. Pour sugar and a pinch of salt into the curdled milk. Also add a spoonful of oil. If you want more satisfying pancakes, you can pour melted butter.
5. Pour flour and baking soda into the dough. I recommend sifting the flour through a fine sieve to enrich it with oxygen. So the pancakes will be softer and softer.
6. Knead the dough until smooth so that there is not a single flour lump. This can be done with a whisk or hand blender. If the soda reacts correctly with the dough, then small bubbles will form on the surface of the dough, as in the photo.
7. Place the pan on the stove and heat well. To be on the safe side, lubricate it with a thin layer of oil to prevent the pancakes from sticking. Spoon the dough with a spoon and pour it into the pan. Fry the pancakes over medium heat until small holes appear on the surface. This means that it is time to turn the pancakes on the other side.
8. Turn the pancakes over and cook until golden brown for 2 minutes. Remove the prepared pancakes from the pan and serve with a cup of freshly brewed tea.
See also the video recipe on how to make orange pancakes.
