Sour Milk Latkes

Ingredients

• 1.250 millilitre plain flour, approximately 1 cup; sifted
• 2.2.5 millilitre sugar
• 3.salt, pinch
• 4.1 egg, beaten
• 5.600 millilitre sour milk, thick; or use buttermilk; remove part of cream from top before using
• 6.butter and vegetable fat, equal mixture; for frying
• 7.cinnamon sugar, mixture; for serving

Method

1. 1.Remove part of the cream from the sour milk. Make a well in the sifted dry ingredients.
2. 2.Add beaten egg and sour milk. Combine to form a soft batter. If necessary, add either a little flour or a little of the sour milk water.
3. 3.Fry tablespoons of the batter until golden brown on both sides in a hot frying pan containing a mixture of butter and vegetable fat.
4. 4.Serve hot, sprinkled with cinnamon sugar.

Notes

• Sour milk = naturally soured full-cream milk; substitute buttermilk.
• A classic Ashkenazi Jewish latke/fritter — different from the potato latke, this is a flour-based batter pancake.
• Best eaten immediately while hot.