Sourdough pancakes are eternal. Sourdough pancakes. Rye flour sourdough recipe

Pancakes are really versatile, they can be used:

Wrapping filling in them (meat, cottage cheese, mushroom, seafood)
- for breakfast - with salted fish or caviar, sour cream, yogurt
- like dessert - with jam and jam for tea

You can make them very, very thin, then they can be used to make an exquisite cake.

But, their main advantage is that the leaven that is used in them is the leaven that we throw away every day and put in a jar in the refrigerator, that is, in fact, everyday waste of conducting rye sourdough on peeled flour is used, goes into business without a trace ... Of course, you can take the freshest sourdough.

Dough:
- 160 gr sourdough on peeled rye flour 100% moisture
- 320 gr wheat flour any
- 640 gr water (you can take cow's milk, fat. 0.5% -2.5%, no more, warm)
- 2 pcs. medium eggs (you can take 10 quail, but they have more cholesterol), if we use cow's milk, then eggs can be omitted
- 60 grams of sugar or 30 grams of sugar and 30 grams of erythritol (90 grams for dessert or pancakes for a cake, or 30 grams of sugar and 60 grams of erythritol) (60 grams of sugar is 4 tablespoons without the top of a full-length tablespoon measuring 7 cm * 4.5 cm)
- 5 g salt (1/2 tsp)
- 50-34 gr odorless vegetable oil (3-2 tbsp. L.)
Total: 1345 g

You can bake completely lean pancakes, excluding eggs, but this will not improve the taste of pancakes, but, as you know, will worsen. And in this case, you need to take flour of a higher quality.

The recipe proportions are easy to remember: leaven: flour: water \u003d 1: 2: 4.

PREPARATION

1. We take the leaven directly from the refrigerator, in a bowl with a volume of at least 3 liters, mix the leaven and warm water with a wooden or silicone spatula, add wheat flour sifted through a sieve.

Leave at room temperature 22 -25 degrees C for 2 or 3 hourscovering with a shower cap or cling film. The dough bowl should not stand in a draft or in an area of \u200b\u200bintense air convection (near a window), as well as on a strongly heat-dissipating surface, such as metal or ceramic tiles. These measures must be taken in order for the fermentation process to begin in the first two hours and to be partially successful (so that both spontaneous fermentation yeast and lactic acid bacteria work).

It is best to put a towel folded in several layers under the bowl to prevent heat dissipation from the bottom of the bowl with the dough, but you don't need to put it on a "warm" one (a battery or warm floors), since in this case we don't need very fast fermentation processes.

2. We put the dough in the refrigerator until the next morning for 10-18 hours (during this period, gluten will develop very well and spontaneous fermentation yeast will work, temp. in the refrigerator4-8 degrees C).
In the morning we take out a bowl from the refrigerator, we will see the liquid exfoliated on top (this is normal) and below - a fairly dense layer of dough with well-developed gluten. We mix both layers with a spoon or a set.

3. Add salt, sugar, butter, eggs mixed with a fork, mix everything together with the dough. Leave for 2 hours for warming up (warming temperature no more than 22-25 degrees C, if it is higher, then the pancakes may acidify).

If the dough is thick enough, you can add 50-100 grams of water to it, so we adjust the thickness of future pancakes. Mix everything well again. The addition of water can be carried out just before baking or at the time of adding the remaining ingredients.

4. We bake in two pans, I usually take pans with a top diameter of 24-26 cm. These pancakes are good for breakfast. From a full portion of the dough, 20-22 pancakes are obtained. In a ladle with a 100 ml ladle I collect "by eye" 60-70 grams of dough.

Frying pans with a ceramic coating can be considered ideal for baking, after 2-3 pancakes I grease the pan with a paper napkin moistened with vegetable oil, this is necessary for greater "holes" of the pancake, pancakes practically do not stick to the ceramic surface of the pan.

To bake pancakes for wrapping the filling, I recommend taking a frying pan with a top diameter of 28-32 cm.In the dough for these pancakes I add one package of cheese RICOTTA (250 gr). Add water if necessary.

Or another option - I add 2 tbsp. l. corn starch (or tapioca starch, which is even better, now this is produced by the company "Garnets"), due to these additives, pancakes of very large diameter do not tear when turning over. Add water if necessary. For pancakes with a large diameter, the amount of dough should be 85-95 grams in a ladle, you will get 17-18 such pancakes.

It is convenient to flip pancakes to the other side, first circling the circle with a silicone spatula between the pancake and the frying pan around the perimeter, then bring another wide spatula to the middle of the pancake and a little further, and turn it over to the other side with a quick sharp movement. The edges of the scapula should be thin and wide enough. This makes it convenient to turn medium and small pancakes.

It is convenient to turn the largest pancakes over with your hands in thin rubber gloves, grabbing on one side at two points, initially lifting the edge of the pancake with a spatula in one place. With a certain skill, gloves are not needed, since the very edge of the pancake is almost not hot.

For the cake, I advise pancakes to bake as thin as possible, adjust the thickness by adding water and add the minimum amount of dough into a ladle. There can be 12-15 or more such pancakes in a cake.
I like the smooth edges of the cake, so I cut the pancakes to the diameter of the bottom of the split cake mold.
For example, if the diameter of the baked pancake is 23-27 cm, then you can cut it to fit the bottom of the mold 22-25 cm. I trim the edges by folding the pancakes in 2 pieces.

I bake dessert pancakes in a frying pan with a top diameter of 20 cm, taking 40-50 grams of dough into a ladle.

In addition to jam and preserves, you can make such pancakes here such a dessert filling (CREAM):
mix in half with a fork MASCARPONE (RICOTTU) cheese and whipped cream 33% fat (or coconut cream from the top of an iron can of coconut milk 18% fat) with powdered sugar or Stevia or Erythritol added to taste, add a little finely diced, not very watery fruit such as kiwi and tangerines.

Each pancake is wrapped in a tube with two tablespoons of MASCARPONE filling, cut diagonally in the middle and put with a "woodpile" on a dessert plate, 2 pcs. per serving, pour with thin bright jam or syrup (chocolate or fruit) and sprinkle with powdered sugar from a small strainer.

You can use literally any flour for pancakes, but I would advise you to use higher quality flour of the highest grade or extra wheat flour for desserts and for pancakes for a cake (but for "healthy" recipes, take flour only 1st grade or even 2nd grade wheat).

In the baking process, putting a new pancake on a stack of ready-made pancakes, each time I close the stack with a lid with high cylindrical sides, the height of the sides is 5 cm so that the edges of the pancakes do not dry out.

Pancakes can be stored in disposable plastic containers, folded into a triangle, for up to three days in the refrigerator. Before use, heat the burners on a low heat in a skillet under the lid, sprinkling with water.

The pancake dough can be kept in the refrigerator for up to 3 days, the dough only gets better, but as soon as you introduce additives (sugar, salt, eggs, cheese, butter) - you need to bake no later than two hours later.

P. S... For pancakes baked to wrap the filling, flour of the 1st grade of good and medium quality (the one from which bread with cracks on the surface is made) is also suitable. We remember that the recipe contains eggs, which in this case work as an improver, neutralizing flour imperfections.

No other cheese, except RICOTTA, is suitable for baking super thin pancakes... It is due to RICOTTA that pancakes become very thin, apparently, milk protein is integrated into the gluten structure. RICOTTA is a very finely dispersed substance obtained from return as a by-product of cheese making.
The milk protein that is in the skim milk (from which the RICOTTA is made) is completely different, it is not CASEIN, which the curd consists of, it is much more easily digestible and hypoallergenic, it is called WHEY PROTEIN.
Such a pancake can even be stretched a little without tearing, and after that it will take its original shape.

P. P. S... Initially, this recipe was quite complex, I modeled it in accordance with my two-year-old ideas about sourdough baking. Over time, the recipe has gradually been simplified and simplified, now it has become completely laconic, but the pancakes did not become less tasty because of this.

I do not recommend baking pancakes according to this recipe, since in pancakes the splendor of the dough is more important, and not the development of gluten (this is the main principle laid down in the recipe).

Instead of a sourdough from peeled rye flour of 100% moisture content, you can take a wheat sourdough of 100% moisture content from the refrigerator, but the period of its stay in the refrigerator should not exceed 10 days.

You don't feel any excess acidity in these pancakes, but only the taste is much brighter compared to ordinary, non-leavening pancakes. Having tried these pancakes, others, ordinary ones, I don't feel like eating anymore.

Many of my acquaintances and friends have become fans of this recipe and are asking for pancakes; such pancakes are suitable for many of those who have problems with the digestive tract and pancreas and do not eat bread.
There are friends who are sourdough not for baking bread, but for pancakes.

Pancakes according to the same recipe, 2019, half-seeded rye and spelled white flour:

Pancakes and fritters,everything is leavened (there are pancakes with sweet fillings)

Recipes №1, №3, №4, №6 - with wheat flour, the rest - from alternative types of flour. Several non-leaven pancake recipes are noted.

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Sourdough pancakes can be safely called universal.

The fact is that the recipe allows you to bake such pancakes, in which you can wrap a filling of meat, cottage cheese, seafood, serve them for breakfast in their own form with yogurt or sour cream, stuff with fish, even pour over jam or your favorite condensed milk.

It turns out that the sourdough pancake recipe is perfect. I advise you to bake thin pancakes. In this case, they can even be used as pancake cakes. Their taste is special.

But what is the secret of the dish? Everything is very simple. It is based on sourdough, which every day needs to be removed in a jar to the refrigerator. It can be either fresh or already with a solid shelf life.

Sourdough pancakes without yeast

Components for the dough: 160 gr. starter cultures; 320 g psh. flour; 640 ml of water; 2 pcs. chickens. eggs; 60 gr. Sahara; 5 gr. salt; 50 ml plant. oils.

If you want, then chickens. eggs can be replaced with quail. Only in this case they need to be taken pcs. - 10. You can bake such pancakes on rye flour, it will be no less tasty.

The recipe has a simple combination of ingredients: water: flour: sourdough \u003d 4: 2: 1.

Cooking algorithm:

1. I use the leaven from the refrigerator. The volume of the bowl must be at least 3 liters. Stir the starter culture with warm water using a silicone spatula. Only then can you introduce flour. Remember to sift it.
2. Leave the batch for 2-3 hours. I cover the dough with food. foil and leave in a warm place. Avoid letting the dough stand in a draft. I advise you to put a towel under the bowl, this will start the fermentation process. Just do not put it on a battery or underfloor heating system, as the process will be fast, but this is not necessary. 2 I put the dough in the cold for 10-18 hours. This is necessary for the glycogen to develop. You can leave the bowl overnight. In the morning I see that the dough is covered with a white liquid. Everything is as it should be. This is the main indicator that the gluten is working. I stir the mass with a spoon.
3. I put salt, rust. butter, sugar. I stir the chickens with a fork. eggs, then I also add them to the dough. Again, leave for 2 hours to warm the dough. But remember that the temperature should be within 25 grams, otherwise the mass may turn sour.
4. When the dough is very thick, dilute with 50-100 ml of water. In this case, you will personally regulate how thick your pancakes become during baking. I mix the mass well. I advise you to add water before you start frying pancakes or when you add the rest of the ingredients indicated in the recipe.
5. I bake pancakes. To speed up the process, I advise you to take 2 pans at once. From these components, it will turn out to make about 20 pancakes. They will be a little sour, but that's their plus. The taste turns out to be extraordinary, and therefore do not be confused that they will turn out to be a little sour.

Filling

Use any jam, dessert mixes, salty toppings as a filling. I advise you to take Mascarpone cheese, ready-made whipped cream with a fat content of 33%, as well as sugar. powder.

Stir everything and dilute with finely chopped fruits. For example, it can be tangerine or kiwi.

Put a couple of tablespoons in the center of the pancake. finished filling. Roll pancakes into rolls and cut diagonally.

As a result, serving can be in the form of a "clearing" on a dessert plate, sprinkled with sauce or sprinkled with sugar. powder. I leave this point to your discretion.

Vanilla pancakes based on Prostokvashino sourdough

A vanilla snack will be the perfect tea dish. Dessert baked goods will be thin, lacy, sweet and smell like vanilla.

Feel free to supplement the pancakes at Prostokvashino with fresh berries, dried fruits, candied fruits, ice cream or condensed milk. You can roll up the pancakes in the form of rolls, pour over the sauce.

Components: 3 pcs chickens. eggs; 0.5 tsp salt; sugar; vanilla sugar; 100 g wheat flour; cook. starch; 150 ml Prostokvashino starter culture; sl. butter.

Flour can be replaced with rye.

Cooking algorithm:

1. I mix chickens. eggs, sugar, salt, van. sugar, starch and flour together. I fill it with sourdough.
2. Drowning sl. butter. I pour it into a mass of dough. Beat the mass and send for 30 minutes. into the cold.
3. I heat a frying pan with rast. oil. I mix it with sl. oil. Pour one ladle of dough and cover the bottom of the pan.
4. I fry until tender, the pancake should turn brown.

Prying off its edges and turning it over. I also fry the second side until tender. I put it on the dish. Serve warm.

Pancakes with sourdough and zucchini

Zucchini pancakes are an excellent solution to treat your loved ones with a delicious and healthy breakfast. Since the pastry will be leavened, it will turn out thin and lacy, delicate and pleasant taste.

Pour vegetable pancakes with sour cream, natural yogurt and serve.

Components: rast. butter; sl. butter; 250 ml starter culture; 1 tbsp bran; 1 PC. zucchini; 200 gr. wheat flour (you can also rye); 1 PC. chickens. egg; 0.5 tsp salt.

Cooking algorithm:

1. I peel the zucchini and rub it with a grater. I mix with chickens. egg, salt and bran. I knead tbsp.
2. I add sourdough, then rast. butter. I add flour and mix. The dough should be thick, and therefore add as much wheat or rye flour as needed.
3. I bake pancakes in a hot skillet with rast. and sl. oil.

• I believe that it is better to bake pancakes in a special frying pan or cast iron base. If you are baking on the ceramic bottom of the dish, then it is better to moisten its surface with rast. oil, but using a paper towel wipe. In this case, the dough will not stick to the day.
• If you bake pancakes that you plan to stuff in the future, then it is better to take a larger frying pan. You can add Ricotta cheese to the dough.
• The recipe can be diluted in a slightly different way. Add 2 tbsp. cornstarch in the dough. In this case, the pancakes will be stronger, even if the pan is larger in diameter, they will not tear.
• It is very convenient to flip pancakes when you first pry on their edges, and then bring a spatula into the center under them. Actions should be neat but harsh.
• It is better if the edges of the shoulder blade are thin, and the surface itself is wider. Thus, I manage to turn successfully both large and medium-sized pancakes. They do not break at all.
• If the pancakes are too big, then you can help with your hands during the rollover, just know that in this case there is a chance to get burned. I urge you to be more careful and careful. Newbies in the kitchen can wear gloves, with experience it will be easier.
• When planning to bake a pancake cake, make the cakes thin. As I mentioned, you need to adjust the thickness by adding water to the batch. To bake pancakes, pour some dough into a ladle. As a result, you can make a cake from 15 pieces. pancakes with sourdough.
• When choosing components for sourdough pancakes, know that flour can be any. It is best to take a premium composition for a dessert snack. But if this is a serving of healthy pancakes, pay attention to rye, oat flour.
• To keep sourdough baked goods fresh and soft for longer, I always cover the stack of prepared pancakes with a lid or put them in a saucepan. Another option to achieve the same goal is to store pancakes in disposable containers.
• You can fold pancakes with homemade sourdough in the form of envelopes. In this case, they will remain fresh for about 3 days.
• If you like, you can reheat the delicious sourdough pancakes in a skillet or microwave. You can also pour into the frying pan without growing. oil, and slightly sprinkle its surface with water.
• The finished sourdough dough can be stored even for three days if you put it in the refrigerator. In fact, it will even do him good. It is worth baking pancakes from sourdough dough not earlier than after 2 hours.

On this I propose to complete the recipes, get down to practice. After a few preparations, you will understand how tender, tasty, and even inexpensive baking based on kneading dough with sourdough is.

Prepare treats more often, please not only loved ones for breakfast, but also treat guests, and if they are interested in recipes, recommend my site.

In the future, I will delight you with new ways of preparing interesting dishes, and therefore visit my blog more often so as not to miss important and useful information for all housewives. We wish you all culinary success!

My video recipe

How to cook a recipe for pancakes with rye sourdough - a complete description of the preparation so that the dish turns out to be very tasty and original.

Sourdough pancakes are unusually fluffy and soft. They have an openwork texture and a slight sour taste resulting from lactic acid fermentation.

Today there are many ways to prepare this dish. They all differ in the set of ingredients, and, consequently, in the taste of the final product. If you add less flour to the dough, then you can fry thin pancakes with sourdough. The recipe for this dish involves the use of potato broth. This secret ingredient contributes to the elasticity of the dough and replaces chicken eggs. To pamper your loved ones with lean pancakes, you will need:

• Two glasses of flour.
• Three tablespoons of sugar and vegetable oil.
• One hundred grams of leaven.
• Three glasses of potato broth.
• A teaspoon of table salt.

From the specified number of products, eight servings of the finished dish are obtained.

If you don't have a starter culture, you can make one yourself. True, this will have to spend a certain amount of time. To do this, you need fifty grams of wheat or rye flour. It is dissolved in the same amount of water and stirred. Every day for a week, add 50 g of flour and water there. Store this product in a dark place at room temperature. If you want to get sour pancakes with sourdough, then you need to use rye flour to prepare the latter.

Now that you have all the products you need, you can start working with the dough. To create it, the sourdough is dissolved in the cooled potato broth and flour, sifted through a sieve, is gradually poured. Vegetable oil, table salt and granulated sugar are also sent there. All this is well beaten with a mixer or whisk and hidden in a warm place for eight hours. The consistency of the dough must be sufficiently fluid. Therefore, if necessary, add potato broth or boiled water to it. The completely finished dough is gradually collected in a ladle and poured into a hot frying pan. Sourdough pancakes fried on both sides without yeast are stacked on a flat plate and served. Most often they are eaten with squash caviar, honey or jam.

Using this technology, it is relatively easy to prepare openwork pancakes. Their taste is somewhat reminiscent of yeast baked goods. To get flavored sourdough pancakes, the recipe for which implies a complete absence of eggs, double-check in advance if you have everything you need at hand. In this case, you will need:

• A glass of ripe wheat sourdough.
• A teaspoon of table salt.
• A glass of milk and 10% cream.
• Two tablespoons of vegetable oil.
• Two hundred thirty grams of flour.
• A tablespoon of sugar.

Additionally, you should have half a pack of butter in your kitchen. It will be required to grease ready-made sourdough pancakes.

Sequencing

In one suitable vessel, combine the cream and the wheat leaven. Sugar, rock salt, pre-sifted flour and vegetable oil are also added there. All this is thoroughly mixed, trying to get rid of the slightest lumps. Immediately after this, the practically finished dough is diluted with milk. If you plan to fry thick sourdough pancakes, you can reduce the amount slightly. Now cover the bowl with the dough with a clean towel and set aside in a warm place. After about a couple of hours, it will increase in volume, and only then will it be possible to proceed to the next stage.

The dough is poured in small portions onto a hot frying pan, the bottom of which is greased with any vegetable oil. Pancakes are toasted on both sides and placed on a flat plate. It is important not to forget to grease them with butter.

This recipe can be used to prepare thin, firm and soft leavened pancakes without any problems. They are very fragrant and have a sour bready flavor. The process of their preparation takes much more time than yeast pancakes require. Therefore, it is advisable to do this only when you have nowhere to rush. Before you start creating a test, make sure you have everything you need in your arsenal. In order to make a dough, you should have at your disposal:

• One hundred grams of rye sourdough.
• One hundred milliliters of warm drinking water.
• Fifty grams of rye and wheat flour.

To prepare the dough, from which pancakes with sourdough will subsequently be fried, you will additionally need:

• One hundred grams of rye flour.
• Three hundred and fifty milliliters of warmed milk.
• A teaspoon of salt.
• Three eggs.
• One hundred and fifty grams of wheat flour.
• A couple of tablespoons of sugar.

Step by step technology

First you need to do the dough. To prepare it, all the required ingredients are mixed in one bowl and hidden in a warm place. After a couple of hours, bubbles will appear on its surface, indicating that you can proceed to the next stage.

Egg yolks, previously ground with granulated sugar, are added to the finished dough. Two types of sifted flour, warmed milk and salt are also sent there. All this is mixed well, covered with cling film and left warm.

After about four hours, whipped egg whites are added to the pancake dough and, if necessary, add some more milk. The prepared pancake mixture is sent in small portions to a hot frying pan smeared with vegetable oil. Fry the products on both sides until a golden hue appears and transfer them to a flat plate. Typically, these pancakes are served with a variety of savory fillings.

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Sourdough rye pancakes (photo recipe)

Today we will enjoy rye pancakes. Pancakes made from rye flour turn out to be simply delicious - soft, porous, as they often say, lacy. This is mainly due to the rye sourdough, which we will discuss separately. And thanks to rye flour, pancakes are less nutritious and healthier than traditional wheat ones.

The rye pancake recipe consists of dough and dough.
Dough for pancakes:

• rye sourdough - 150 gr.;
• water - 100 gr.;
• wheat flour - 50 gr.;
• rye flour - 50 gr.

• warm milk - 350 ml;
• water - 100-150 ml;
• rye flour - 100 gr.;
• wheat flour - 100 gr.;
• eggs - 3 pcs.;
• salt - 1 tsp;
• sugar - 3 tbsp. l .;
• ready-made dough.

How to cook rye pancakes.
First of all, let's prepare a dough for pancakes. To do this, add water, flour to the finished rye sourdough and mix everything.

Leave at room temperature for 2-3 hours so that the dough rises.

Separate the yolks from the whites. We send the proteins to the refrigerator, and slightly shake the yolks with salt and two tablespoons of sugar. Mix the resulting mass with dough.

Add milk, water and flour. Mix well until smooth. The pancake dough should be thin and runny. If you do not like very thin pancakes, then you can not add water to the dough, milk alone will be enough.

Cover the dough with a lid so that the surface does not wind up. Leave it at room temperature for 3-4 hours, so that the dough ferments a little and rises. Small bubbles should appear on top.

The turn has come to do the egg whites, which must be whipped into a thick, stable foam. Then, continuing to beat the whites, gradually add one tablespoon of sugar to fix the lush foam. If sugar is added at the beginning of the whipping process, then it will fix an unstable foam that will quickly fall off.

Add correctly whipped egg whites to the dough and gently mix with a whisk.

The result is a fluffy dough with thousands of small air bubbles.

It is better to use ready-made pancake dough immediately, before the proteins have settled. Heat the pan for pancakes over high heat. If necessary, grease the surface of the pan with vegetable oil. To do this, you can use a special brush or a piece of raw potato.

We bake pancakes as usual. Pour the dough into a hot frying pan. Spread it over the surface in a thin layer. After a minute, turn the pancake over and bake for another 1 minute.

While the pancakes are hot, you can brush them with butter. These rye pancakes are especially good with savory fillings. And just with jam and milk, they are great.
Enjoy your meal!

Pancakes with rye sourdough with wheat flour

Pancakes on rye yeast-free sourdough, with wheat flour for the whole family for every day! Easy to prepare, not time-consuming, I often cook for breakfast, our family simply adores them - for their unique taste and aroma.

Recipe for pancakes on rye yeast-free sourdough with wheat flour

Pancakes on rye yeast-free sourdough, a simple recipe that does not require great cooking skills, will be an excellent addition as a dessert on the kitchen table in every family.

• Recipe author: Elena Kobzeva
• After cooking, you will receive 8 servings
• Cooking time: 30 minutes (excluding rising dough)

• Yeastless rye sourdough 2 tablespoons
• Wheat flour 2 cups - 230 grams
• Water 2 cups - 500 milliliters
• 1 teaspoon salt
• sugar 2 tablespoons
• one egg

Cooking method

I hope you enjoyed my recipe. Enjoy your meal!

How? Haven't tried it yet? But in general it is in vain.

Servings: 2-3 Cooking time: 8 hours with fermentation 05.02.2016

Sourdough pancakes turn out to be special - soft, fluffy, delicate and sunny. Since not only yeast, but also lactic acid fermentation occurs in the fermented dough, a light sour taste appears in baked goods, very homey and cozy.
To get a lace pattern, you do not need to do anything specifically with the dough - at the peak of fermentation, there are a lot of air bubbles in it, which burst in the pan, and elegant lace forms by itself

The recipe describes the preparation of yeast-free pancakes with milk.

How to make pancake sourdough and rye sourdough recipe will also be described in this issue. So if you are a sour pancake lover and prefer yeast-free baked goods, take a pencil recipe.

• 6 tbsp. l. wheat sourdough,
• 1 tbsp. l. Sahara,
• 1/2 tsp salt,
• 1 egg,
• 200 ml of milk
• 4 tbsp. l. flour.

Cooking process:

Since common bread sourdough is usually made with rye or rye flour, it needs to be overfed to get wheat. Take 2 tbsp. l. rye or wheat-rye sourdough, add 2 tbsp. l. wheat flour of the highest grade and 60 ml of water (as a result, you get 6 tablespoons of the new sourdough). Mix and leave in a warm place for 6-8 hours until an active wheat sourdough is obtained.

Add all room temperature ingredients to the ripened sourdough and let the dough ferment.

Depending on the temperature and the activity of the sourdough, the process will take longer or faster - we need the dough to bubble well.

Heat the fried pan well, grease with vegetable oil (just grease it, do not pour it into the pan) and pour a little dough.

The dough turns out to be thicker than for ordinary unleavened pancakes with milk, and it does not spread so well, so the pan must be turned strongly and intensively in different directions. Spreading, the dough gets large holes from bursting air bubbles.

Fry the pancakes over medium heat on both sides. Under each new one, slightly grease the frying pan with oil and the pancakes themselves can also be greased with oil while they are still hot.

During fermentation, the sugar that we added to the dough is "eaten", so the pancakes are obtained with a neutral taste: they are neither sweet nor salty - everything will depend on the additives with which you will serve them. From the specified amount of ingredients, 6 thick pancakes are obtained in a standard frying pan.

Rye flour sourdough recipe

And I make the main sourdough from 400 g of rye flour, 400 ml of water. This amount is divided into 4 parts (100 g flour and 100 ml water). First, 100 g of flour and 100 ml of water are mixed. Leave the mixture open or covered with something that is breathable for 24 hours. After a day, feed with a second portion (100 g of flour, 100 ml of water), etc. Each feeding every other day. After the fourth feeding, when the leaven has grown well again, it is ready. This is about four days.

In appearance, the finished starter culture is distinguished by a sharp increase in volume and an airy structure (it is good to do it in a glass container to observe). In addition, the smell, which in the early days is a little putrid, is replaced by a pleasant alcoholic one.

Recipe and step by step photos: Natalia.

Another recipe for homemade sourdough can be found on the pages of our website:

Comments on the entry "Sourdough pancakes"

Natalia | 02/05/2016 23:56

Usually, the leaven is taken out for so long only the first time (4-5 days), and then just fed, like a Tamagotchi.))) The finished leaven can be stored (and usually is done) in the refrigerator, but before each preparation, it is revived, nourished ... That is, you cannot take a sourdough from the refrigerator and cook pastries from it in half an hour - you need to start fermentation, it takes about 8 hours.

It turns out that you need to prepare the leaven before baking, but not as long as making it from scratch.

Wheat flour has different properties and wheat sourdough is more difficult to remove than rye, therefore, in order to bake something white, the easiest way is to take a rye sourdough and feed it once with wheat flour.

I think that someone who has leaven and is looking for something else to make of it will understand what this is about.

Anyuta | 02/06/2016 00:03

Thank you Natalia!
It was very informative for me to learn about baking sourdough pancakes. It turns out that there is nothing complicated in the process, when all the subtleties are revealed.
I think, thanks to you, many housewives will have this living miracle in the refrigerator. 🙂

Anatoly | 02/06/2016 14:26

I read it very carefully, understood everything, now only in practice it is necessary to implement it, and the pancakes look delicious.

Taisiya | 02/06/2016 19:48

Natalia, I bake bread, every day, it happens twice a day, I just take a can of sourdough from the refrigerator, separate it with a wooden spoon, part of the sourdough directly into the bucket, there is kefir from the refrigerator, and all the other ingredients for baking bread, and all very turns out well, very tasty bread.

Natalia | 02/06/2016 23:24

Taisiya, it's hard for me to imagine.) Twice a day from cold sourdough and cold kefir? I first revitalize the starter culture at night, then ferment the dough for 3-4 hours, then knead it and let it stand in the molds for another hour. A lot depends on the sourdough, of course - in what condition it was put in the refrigerator, how much it stood there when it was fed. But perhaps you and I just love different breads.)

Slavyana | 02/07/2016 13:29

For some reason I thought that the pancakes are much thicker with sourdough. And then there are some handsome men, thin and beautiful, right in the mouth and ask.

Olga | 29.03.2016 19:55

And please tell me, I put the sourdough on rye flour, fed it with rye 3 times, decided to overfeed it on wheat flour, took half of wallpaper, half of ordinary flour, and now the sourdough on wheat does not bubble very well. This is normal? how to make it very active? I have not doubled yet. I read a lot that I should increase in volume on the third day. Thank you in advance

Svetlana | 22.07.2017 17:57

I know that leaven takes a long time to cook. But then, on a natural basis, you can cook not only pancakes, but also pies, bread. And everything is so delicious, home-style. You couldn't imagine better. So I think the time spent on preparing the leaven is justified. It then pays off.

Mix the ingredients for the dough and leave to rise for 3-4 hours at room temperature. I sometimes put such a suitable dough in the refrigerator at night, take it out early in the morning, put it in the oven at 30 degrees on the bottom without blowing and warm it up to room temperature, move on to the next stage.

Over time, add the ingredients for the dough to the finished dough and leave for 3-4 hours at room temperature, but in general, the leaven loves heat and temperatures from 24-30 degrees (I also put it in the oven, but make sure that the oven has not overheated or overheated the bowl of dough).

Bake in a preheated non-stick skillet, lightly greased with sunflower oil using a cooking brush, over medium heat for 1 minute on both sides. Serve with butter, honey, jam or sour cream.

Can be stuffed with any sweet or savory filling. The pancakes are not very thin, of medium thickness, you can dilute more with water for a thinner dough consistency and, accordingly, a thinner pancake.

The amount of sugar in a recipe depends on the starter culture, how active it is. Since the sugar is completely processed during the fermentation of the dough, the pancakes are quite unsweetened. Holes on the pancakes appear in the pan when air bubbles burst, quite large.

If you do not turn the pancakes, but bake only on one side, covered with a lid, they will turn out to be even larger.

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R "R" СЏ РЅР ° С ‡ РёРЅРєРё (РЅРµ РѕР ± СЏР · Р ° тельно)

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РљР ° Рє приготовитС

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• P "PsP ± P ° PIPёS‚SЊ PI S‚PµSЃС‚Рѕ СЃРѕР" СЊ, СЏР№С † Рѕ (если С… отите, РЅРµ РѕР ± СЏР · Р ° тел СЊРЅРѕ) Рё СЂР ° ститеР"СЊРЅРѕРµ РјР ° СЃР" Рѕ. РџРµСЂРµРјРµС € Р ° ть.
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РЎ РЅР ° С ‡ РёРЅРєРѕР№ Р ± Р »РёРЅС‹ РµС ‰ Рµ интереснее РЅР ° РІРєСѓСЃ!

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Рто тонкие Р ± Р »РёРЅС‹ РЅР ° Р · Р ° РєРІР ° СЃРєРµ

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РўРѕР "сты Р№ Р ± Р "РёРЅ, свернуты Р№ РІ труР± РѕС ‡ РєСѓ

Р'Р "РёРЅС‹ РЅР ° Р · Р ° РєРІР ° СЃРєРµ РїРѕР »СѓС ‡ Р ° СЋС‚СС РїРѕСЂРёСЃС‚С‹ РјРё, СЃ РєСЂР ° СЃРёРІС ‹РјРё ° РґСРј РРѕР

P'RSS ‚S‚P ° PєR ° CЏ S, PSP" C ‰ PёRЅR °!

РЎРѕРІРµС‚С ‹РїРѕ приготовл ению

РџРѕСЃР "Рµ РІС‹ РїРµС ‡ РєРё Р ± Р "РёРЅС‹ можно РЅР ° С „Р ° С € С € РёСЂРѕРІР ° ть тем, С ‡ С‚РС РІР ° РІРРРРР РµРЅС ‹Рј РёР» Рё СЃР »Р ° РґРєРёРј. РўР ° Рє РєР ° Рє Р ± Р »РёРЅС‹ РЅР ° Р · Р ° РєРІР ° СЃРєРµ РЅР ° РІРєСѓСЃ - РєРёСЃР »РѕРІР ° ты Рµ, РЅРСРІРµС »РРРРё РРРРРРРРё РРРРРРРРРРРРµ »СѓСЋ РЅР ° С ‡ РёРЅРєСѓ. R'RєSѓSЃRЅRµRµ P ± SѓRґRµS ‚S ‡ S‚Rs-S‚Rs РЅРµR№С‚СЂР ° Р" СЊРЅРѕРµ РёР "Рё СЏРІРЅРѕ СЃР» Р ° РґРєРѕРµСРРРРРРРРРРРРРРРРРРРРРРРРРРРРРѕ Рё СЃС ‹СЂРѕРј (то естС, СЃ С З РµРј-то РѕР ± РІРѕР» Р ° РєРёРІР ° СЋС ‰ РёРј).

РЇ С „Р ° СЂС € РёСЂРѕРІР ° Р» Р ° тонкие Р ± Р »РёРЅС‹ РјРµRґRѕRј, медом СЃ РїР »Р ° РІР» енСРё РСРРРРРРёРРё РСРРРѕР СЃР »РѕРј (РїРѕР» СѓС ‡ РёР »Р ° СЃСЊ медовР° СЏ РєР ° СЂР ° мел СЊ), СЃР »РёРІРѕС ‡ РЅС‹ Рј РјР °Ѓ СЃР »РЂСРѕР Р РР °Ѓ СЃР» РЂСРѕР РРР СЃР »РѕРѕРѕ РРЃ ° СЃР "Р ° + 0,5 С ‡ .Р". РІРЅСѓС‚СЂС Р ± Р "РёРЅР ° Рё свернСС‚С РїР" Р ° С‚РѕС ‡ РєРѕРј), РїР "Р ° РІР" РµРЅС ‹Рј СС СЂРѕРј, СЏР ± Р »РѕС З РЅС‹ Рј джемоР.

РќР ° С ‡ РёРЅРєР ° РёР · СЃР ° С… Р ° СЂР ° Рё СЃР »РёРІРѕС ‡ РЅРѕРіРѕ РјР ° СЃР» Р ° РќР ° РєСЂС ‹РІР ° РРј СЃРѕј С… Р ° СР РеРорой РїРѕР »РѕРІРёРЅРѕР№ Р ± Р» РёРЅР °, Р ° потом СЃРєР »Р ° РґС‹ РІР ° ем РµС ‰ Рµ СЂР ° Р · ("РїР" Р ° тоР‡ Р ° тоР‡ "РёРЅС‹, СЃРІРµСЂРЅСѓС‚С ‹Рµ РїR" Р ° С‚РѕС ‡ РєРѕРј СЃРѕ СЃР "Р ° РґРєРѕР№ РЅР ° С ‡ РёРЅРєРѕР№ (РјРЃ СЃР» Рѕ ° Р ССРЂ СР ° СРР СЃР »Рѕ ° Р С СР ° С Рs + мед)
РљСѓСЃРѕС ‡ РєРё РїR »Р ° РІР» еного СЃС ‹СЂР °. Потом СЃРІРѕСЂР ° С ‡ РёРІР ° ем Р ± Р »РёРЅ трСР ± РѕС ‡ РєРѕР№. RњRѕR¶RЅRѕ RґRѕR ± R ° R · RІRoS,SЊ RμR "RμRЅSЊ Ryo RєSѓSЃRѕS ‡ RєRo SЃR" P ° RґRєRѕRіRѕ RїRμSЂS † R ° RџR "P ° RІR" RμRЅS \u003cR№ SЃS \u003cSЂRѕRє With ... RѕSЂRѕS € ‡ RμS SЃRѕS of the PS, Р ° ется СЃ медом. Тоже СЃРІРѕРР ° С ‡ РёРІР ° ем трСР ± РѕС ‡ РєРѕР№ ПостеппеRЅRЅRs Р · Р ° РїРѕР »РЅСЏРРј тР° РРРРРРРјР ° РРРРРІРРР ° РРРРРРРР ° РРРРРРРРР ° СЂ РёРЅР ° РјРё. ЧтоР± С ‹РЅРµ путР° ться, СЃРѕР» РµРЅС ‹Рµ - трСР ± РѕС ‡ РєРё, СЃР» Р ° РґРєРёРµ - РїР »Р ° С‚РѕС ‡ РєРё

ФР° СЂС € РёСЂРѕРІР ° РЅРЅС ‹Рµ СЃС‹ СЂРѕРј, медом, РјР ° СЃР »РѕРј Рё СЃР ° С… Р ° СЂРѕРј Рё СЏР ± Р» РѕС ‡ РЅРРР Р РРРРРР РР РРРґ

РљР ° Рє С ‡ Р ° сто СЃРјР ° Р · С ‹РІР ° ть СЃРєРѕРІРѕСЂРѕРґСѓ

РЇ СЃРјР ° Р · С ‹РІР ° СЋ перед РІС‹ РїРµС ‡ РєРѕР№ первого Р ± Р »РёРЅР ° Рё РіРґРµ-то РІРСРѕР °РРѕРРѕ РІСРѕРЅРРѕРІРµR этом. Р˜РЅРѕРіРґР ° только РІ РЅР ° С З Р ° Р» Рµ. Р'Р ± Р "РёРЅР ° С… РЅР ° Р · Р ° РєРІР ° СЃРєРµ Рё тР° Рє РµСЃС‚С РјР ° СЃР" Рѕ, РѕРЅРё прекрР° СЃРЅРѕ РїР№РСРРСРЃРѕ РїР№РСРРСРСРРѕ РїР№РСРРСРСРРѕ РїР№РСРѕРРІРРѕ РїР№РСРРСРСРІРРїР№РСРСРСРІРїР№РїСРСРСРІРїР№РСРСРСРІРїР ° РєРРРµ РР ° Р Р РµСЃС‚С Р “Р” Р ° РІРЅРѕРµ, С… РѕСЂРѕС € Рѕ ее СЂР ° Р · РѕРіСЂРµС‚С (Рё Р »СѓС ‡ С € Рµ РЅР ° РёСЃРїС‹ тР° РЅРЅРѕР№ С ‡ ° СѓРЅРіСРРР С‚РµС "Р" РѕРЅРѕРІРѕР№).

Р СЃР "Рё нет С… Р "еР± РЅРѕР№ Р · Р ° РєРІР ° СЃРєРё

РҐР »РµР ± РЅР ° СЏ Р · Р ° РєРІР ° СЃРєР ° - это те же дрожжи, тол СЊРєРѕ РґРѕРјР ° С € него РїСРІРѕРіР (Сего првеггР€ РёРІР ° РЅРёСЏ-Р ± рожения). РџРѕС… оже РЅР ° Р · Р ° РєРІР ° СЃРєСѓ РґР »СЏ РєРІР ° СЃР °, состР° РІ - переР± СЂРѕРґРёРІС € Р ° СЏ РІ ѲоепппР° СЏ РІ С °РѕРµРїРї РјСѓРєР °.

ПоэтоRјСѓ, вместо Р · Р ° РєРІР ° СЃРєРё можно РІР · СЏС‚С 15 Рі РїСЂРССРѕРѕРІР ° РоерСРѕРІР ° РЅРѕС ‹С… РРёРІС… РРС‹ С… жиивх РРС ‹С… РРёРРІС… СЂР ° РЅС † СРєРёРµ дрожжи (РёР · СЂР ° СЃС ‡ етР° РЅР ° 650 Рі РјСѓРєРё, СЃРј. инстрСРС † ° СР РЅРРІРІР ° СРРѕРІРІРІРІ ° СРѕРІРРІ ° РёСР РЅРРР , РјР ° R »РµRЅSЊRєRёR№ РїР ° кетик СЂР ° СЃСЃС ‡ итР° РЅ РЅР ° 900 Рі РёР» Рё 1 РєРі РјСѓРєРё, тогдР° РЅР ° РґРРѕР ° РР ° РґРѕ ‚РёРєР °).

RџSЂRo RїSЂRoRіRѕS,RѕRІR "RμRЅRoRo F ± F" RoRЅRѕRІ RЅR ° RґSЂRѕR¶R¶R RІRјRμSЃS,Rѕ ° C ... P · ° F RєRІR ° SЃRєRo, RІSЂRμRјSЏ, S,SЂRμR SѓSЋS ± ‰ RμRμSЃSЏ RЅR ° RїRѕRґSЉRμRј S,RμSЃS,R ° , СЃРѕРєСЂР ° тится, примерRЅRs, РІ 2-3 СЂР ° Р · Р ° (смотрите, РєР ° Рє РїРѕРґРЅСРРїРѕРРЅСРРїРѕРРЅСРРѕРѕРРРРРѕРРСРРѕРРѕРРРРѕРРРРѕРРѕРРѕР РѕСЃСРѕРѕРРѕР РѕСС РІРРѕ

РЎС‚РѕРїРѕС ‡ РєР ° РІРѕСЃРєСРµСРЅС ‹С… Р ± Р» РёРЅРѕРІ РЅР ° С… Р »РµР ± РЅРѕР№ Р · Р ° РєРІР ° СЃРєРµ СїРѕСЂР ° РґСРµ СїРѕР ° РґСґРµ СРР ° РґСРµ

Р "СЂСѓРіРёРµ СЂРµС † епты Р ± Р "РёРЅРѕРІ РЅР ° дрожжР° С ...

РљР ° Рє делР° С, СЊ Р · Р ° РєРІР ° СЃРєСѓ

Pancakes with milk fluffy without yeast recipe

Sourdough pancakes! Very tasty!

Sourdough recipei have the simplest one, because I have never made sourdough before and bread without yeast at all baked for the first time a couple of days ago!

I have already completely overfed the sourdough into wheat. I don’t know how the strength of the leaven is determined, but it doesn’t fall asleep in my fridge 🙂 It comes up quite quickly. Since the sourdough actively lives and breathes, at each daily feeding you need to either throw out a part already or look for ways to attach it to baking 🙂 But, such a quantity of breadeven in my family they won't master sourdough pancakeswere already, it's time for pancakes ! By the way, both pancakes and pancakes are not sour at all, although there is an opinion that all pastries are sour with sourdough. I think, after all, it probably depends on the sourdough 🙂

So, the recipe for sourdough pancakes!

Recipe:

1. Sourdough - 3 tbsp. spoons
2. Water - 100 ml.
3. Milk - 250 ml.
4. Flour - 5-6 tablespoons * I have, as always, flour with 13% protein content. Wheat premium
5. Sugar - 2 tbsp. spoons
6. Vegetable oil - 3 tbsp. spoons
7. Egg - 1 pc.
8. Vanilla sugar - to taste
   

How much to hang in grams - read who does not have measuring utensils, how to count the amount of this or that ingredient with spoons!

Preparation:

1. Dilute the starter culture with water (100 ml) and add 2-3 tbsp. tablespoons of flour. We get the batter, put it under a film in a warm place * I do not know how quickly she approached, because I remembered about her only three hours later
2. Warm milk with vegetable oil
3. Pour milk and butter into the matched dough, add sugar and an egg * What a beautiful starter culture that came up))
   
4. Mix (preferably with a mixer) and add 2 tbsp. tablespoons of flour with a slide. * The dough needs to be liquid, like ordinary pancakes
   
5. Pour into a bottle * It is more convenient for me to fry in a bottle, you can fry as you are used to. This is the dough
   
6. Fry over medium heat in a small amount of vegetable oil * So, to grease the pan. If the pan allows, then fry without oil
   
7. Done! Serve with honey, jam, sour cream, condensed milk at your discretion!
   

How to make baskets:

Enjoy your meal!

These are the pancakes you get without an egg! Analogue to yeast pancakes. Many holes 🙂

The recipe is simple:

1. Sourdough - 2 tbsp. spoons + 3 tbsp. tablespoons of flour + 125 ml. milk \u003d dough
2. Add milk 250-300 ml.
3. Add flour to a pancake consistency. The thinner the dough, the more holes 🙂
4. Vegetable oil - 3-4 tbsp. spoons
5. Sugar to taste

Which are formed in everyone who decided to have this useful "pet". But do not think that this is where the benefits of sourdough pancakes end: on the contrary, they can be considered an improved version. Sourdough pancakes are tasty, beautiful, have the aroma of fresh bread with a light, unobtrusive sourness, and are healthy.

This sourdough pancake recipe is designed for slightly thicker pancakes than many are used to. To make the pancakes thinner, add another half glass of milk and, pouring the dough into the pan, quickly let it spread over its surface before it has time to set. Even thin sourdough pancakes make sense: they turn out to be delicate, with a beautiful pattern, and the great taste also does not disappear anywhere.

Here is a recipe for making thick sourdough pancakes, which are the best way to dispose of excess sourdough. But leavened pancakes have enough advantages without it: they are tasty, beautiful, have the aroma of fresh bread with a light, unobtrusive sourness, and are good for health.
Alexey Onegin

Combine all the ingredients in a bowl, except for salt and vegetable oil, and beat with a mixer until you get a batter that is completely free of lumps. Cover the bowl with a towel or cling film and leave at room temperature for 4 hours. The matched dough should acquire a pleasant smell of bread, bubbles may appear on its surface, but do not be discouraged if they are not there: the leaven does not work as fast as the yeast, so we will focus on the smell.

The dough can be prepared in advance and stored in the refrigerator, taking it out a few hours before baking. Throw in at least an hour so that the dough has time to warm up to room temperature, and the leaven - "wake up". Just before baking, add vegetable oil to the dough and mix gently but evenly.

Read also:

Put the pan on above medium heat and brush it with a little vegetable oil using a silicone brush (it was once done with a feather, but outside, tea, not the 19th century). Scoop a ladle or a little less dough, pour into the pan and shake it from side to side to distribute the dough evenly over its surface. Turn the pancake over when its top goes from liquid to viscous, and bake for another minute or two, depending on the thickness of the pancake, and then remove it from the heat. Stack the pancakes, brushing them with melted butter if desired.

It is most convenient to bake pancakes in a special pancake pan - wide and with low sides, which make it easier to turn the pancakes. However, if you know how to flip pancakes, just tossing them, the height of the sides will not interfere with you.

If you wish, you can add some heat - onions, mushrooms, chopped eggs, fish, and anything else that comes to mind. To do this, put the bake in a pan, fry it a little if necessary (for example, I like the bake from the quickly fried white part of green onions), fill with the dough and then bake according to the recipe.

Well, after the smallest pancake from what remains at the bottom of the bowl of dough has been baked, you can carry a plate of pancakes to the table, where you have probably already been tired of waiting for it.