Time: 25 min.
Complexity: easily
Servings: 4

Start your Sunday with a stack of fluffy, golden-brown pancakes drizzled with syrup and butter. These pancakes are made with sour milk and are especially tender and airy. The batter is incredibly easy to mix: you don't even need to remove all the lumps; the less you beat the batter, the better the texture of the pancakes will be.

Ingredients:

• 1.5 cups premium flour
• 0.5 cup whole grain wheat flour
• 1 teaspoon cream of tartar
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 2 large eggs
• 1 and 3/4 cups of sour milk or kefir
• 1.5 tsp sugar
• 4 tablespoons unsalted butter, melted, plus extra for serving
• Vegetable oil, for frying
• Maple syrup, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, eggs, cream of tartar, sour milk, kefir

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Preparation:

Step 1
• In a medium bowl, whisk together all the flour, cream of tartar, baking soda, and salt. In a larger bowl, whisk together the eggs, sour milk, and sugar until foamy, then add the melted butter. Add the flour mixture and knead until smooth. The dough will be thick; it's okay if there are a few lumps.
Step 2
• Heat a large skillet over medium heat. Lightly grease with vegetable oil. Pour 1/4 cup of batter for each pancake into the skillet and spread with the back of a spoon to form a circle 12-15 cm in diameter.
Step 3
• Cook until bubbles appear on the surface and the edges begin to brown, about 4 minutes. Flip the pancakes and cook until golden brown, another 2-3 minutes. Repeat with the remaining batter, brushing the pan with vegetable oil.
Step 4
• Serve pancakes with butter and maple syrup.

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