The creamy taste of pancakes on sour cream has been familiar to us since childhood. Their plus is that, depending on the recipe, they can be of different thicknesses: thin or lush. You can wrap the filling in them, serve with sour cream and sweet jam.
Material Content:
Basic recipe
This is an “immortal classic” - a traditional way of cooking pancakes with the addition of sour cream. It is recommended to start with it, and then you can start experimenting and making recipes more difficult.
- First mix half a teaspoon of salt and two cups of low-fat sour cream.
- Then add the pre-whipped yolks of two chicken eggs. To achieve the airiness of the dish, no lumps should remain when mixing the ingredients.
- Continue whisking the mixture, slowly adding the sifted flour (three cups).
- Add egg whites last, mix the resulting mixture.
- Fry the pancakes in a slightly oiled pan until golden brown on the edges.
With the addition of water
To sweeten pancakes, you can add vanillin, flavorings or powdered sugar to taste.
- Beat two eggs with a whisk so that an airy foam forms.
- To the egg mass, add a third of a teaspoon of salt and three tablespoons of low-fat sour cream, if desired, vanillin or powdered sugar.
- Beat all the ingredients again, then add two glasses of water to them.
- Sift two cups of flour. It should not have seals and lumps.
- Add flour to the rest of the ingredients.
- The next step is to pour a tablespoon of vegetable oil. Mix thoroughly to make the mass uniform.
- Pancakes need to be fried for a minute on each side. The dish is ready!
With the addition of kefir
Pancake dough on kefir and sour cream is particularly airy. Crepes prepared in this way can be served with sour cream or jam, but they will not be able to wrap the filling.
- 10 g of dry yeast and one tbsp.dissolve a spoonful of flour in a glass of water. We get the so-called dough - “preparatory” dough. We send the dough to a warm place so that it ferments.
- While the dough is wandering, knead two glasses of flour with two glasses of low-fat sour cream. It is better to choose sour cream with a fat content of 20%. This will be the basis of the pancake dough.
- Beat 3-4 eggs (preferably protein) with half a teaspoon of salt and add to the base of the dough.
- Add a glass of kefir, sugar and dough. Stir thoroughly until smooth without lumps.
- When the dough is ready, leave it for an hour. The dough will rise and increase in volume. After that, fry the pancakes for one and a half minutes on one side.
Cooking on sour cream
It does not matter if sour cream stagnates in the refrigerator and a little acidity. It can be used for baking, for example, for thin aromatic pancakes.
In this case, we need the following ingredients:
- egg;
- a glass of sour cream;
- half a glass of flour;
- a third of a teaspoon of salt;
- two tbsp. tablespoons of sugar;
- 50 ml of water;
- Art. a spoonful of vegetable oil.
Mix all the ingredients except the flour, leave it last. Preheat the resulting homogeneous mixture in the oven a bit so that it ferments and the dough rises. Only after that pour the flour into the dish, having previously sifted it twice.
Do not touch the dough for at least twenty minutes to make it rise even more. After this time, bake pancakes in vegetable oil until golden brown.
Pancakes may turn out to be slightly sour in taste, but this will only give originality to the bored dish.
Openwork baking on milk
Many of us from childhood remember thin openwork pancakes with holes. Delicate, fragrant - they have always been a real decoration of the table. Pancakes on sour cream and milk are very simple to prepare, and there is a little secret to make them delicate and in small holes.
You will need:
- 400 g flour;
- 0.7 liters of milk mixed with 0.3 liters of water;
- two eggs;
- a teaspoon of salt;
- a glass of sour cream;
- Art. a spoonful of sugar;
- ¼ teaspoon of soda;
- A little oil, not more than a teaspoon.
In this recipe, it is noteworthy that the process of adding ingredients is completely unimportant.
The main thing is to delay with the addition of oil.
No need to immediately add it to other ingredients. Just knead the rest and beat thoroughly so that there are no lumps. When the dough is ready, cover it with foil and leave for half an hour. It will rise and become airy.
The secret of fishnet pancakes is simple: just before baking, heat the oil in a pan, and then pour it into the dough. Then the pancakes are thin, with holes. Pancakes can be greased with oil, and only then serve.
How to make without eggs
It doesn’t matter if you wanted to make pancakes, but there are no eggs at home. But it is worth considering that the dough prepared without eggs is very loose. Therefore, you need to be especially careful when you turn the pancake - it can easily break. But if you follow all the instructions in the article, the lack of eggs will not affect taste.
Ingredients:
- two glasses of flour;
- 100 ml low-fat sour cream (preferably 15%);
- two tbsp. tablespoons of potato starch;
- half a liter of water;
- two tbsp. tablespoons of sugar;
- half a teaspoon of soda;
- a third of a teaspoon of salt without a pea;
- two tbsp. tablespoons of vegetable oil.
- Mix potato starch with flour and pass them through a sieve.
- Mix all remaining ingredients, mix thoroughly
- Leave the dough to infuse for half an hour.
- You can start frying.
Lush pancakes on sour cream
For this we need:
- three eggs;
- a glass of flour (150 g);
- a third of a teaspoon of salt;
- 200 g low-fat sour cream;
- 100 ml of water (preferably mineral, from which gases have not yet been exhausted. This will give an airiness test);
- a tablespoon of vegetable oil.
The order of adding ingredients to the mixture is unimportant. The main thing is that the mass be homogeneous. After the pancake dough is ready, leave it in the kitchen for 20 minutes.Do not forget to cover it with a plate or film, otherwise it will dry out.
To add a rich flavor to the dish, you can put ground cinnamon in the dough or add flavorings. This will give the dessert an originality, a light spicy note and sophistication.
