How to cook pancakes on sour cream

Pancakes or tortillas are common in different countries. In Russian cuisine, they symbolize the beginning of spring, the sun. There are a lot of recipes for baking pancakes - from the simplest to the most complex, easy to prepare and with the addition of interesting ingredients, with a variety of minced meat and additions. A special place among this variety is occupied by pancakes on sour cream, characterized by a delicate taste and excellent texture.

Calorie content

The use of sour cream gives pancakes calorie and satiety, and accelerates the absorption of necessary nutrients. Classic recipe: 311 calories per 100 grams. Sour cream contains calcium, organic acids and vitamin E and group B necessary for the human body.

Classic thin pancakes with sour cream

The most saturated taste of classic pancakes achieved through the use of sour cream and butter with the highest fat content.

• In a deep bowl, break eggs, pour sour cream, sugar and sifted flour. Salt and stir the contents of the container until smooth with a whisk or mixer.
• In a thin stream, without stopping stirring, pour in water and put oil. The mass should be a fairly liquid consistency.
• Cover the dough with a napkin and insist at room temperature for 20 minutes.
• Heat a pancake pan or any other pan over a fire and grease with a drop of oil.
• Pour the dough into the pan with a ladle and distribute in a circular motion.
• As soon as one side is browned, turn the pancake over, wait about 30 seconds and remove from heat. In a similar way, the remaining pancakes are baked.

To increase the satiety of the dish, pancakes can be oiled with butter or served in combination with seasonal fruits and jam.

Classic thick pancakes with sour cream

Thick pancakes are made due to fermentation yeastused in the recipe. It takes longer to prepare the yeast dough because it takes 3-4 hours to lift it. However, the effort expended is worth the end result in the form of mouth-watering thick pancakes on sour cream.

• sour cream - 2 tbsp .;
• milk - 1 tbsp .;
• water - 1 tbsp .;
• eggs - 3 pcs.;
• wheat flour - 1.5 tbsp .;
• shaped yeast - 30 g .;
• sugar - ¼ st .;
• salt to taste;
• vegetable oil - 2.5 tbsp. lies.

Cooking:

1. Pour warm water into a large bowl and introduce the crumbled yeast. Then put 5 tbsp. l flour from the available volume and mix thoroughly. Cover the container with a napkin and move to a warm place for about an hour.
2. In a new bowl, beat the prepared flour, sour cream and eggs with a mixer or manually with a whisk.
3. In sugar, put sugar, salt and mix until dissolved. Add vegetable oil and beat a little.
4. Combine the sour cream and milk mixture with the dough and knock down slightly at low speed.
5. Cover the container with a napkin and put it back in a warm place for an hour for lifting. Then mix thoroughly to remove excess air.
6. Pancakes are fried in vegetable oil or in a dry frying pan with a non-stick coating. It is recommended to fry quickly to avoid fermentation of the yeast dough and the appearance of a characteristic smell and taste.

The treat is served with liquid fruit sauce or a dip for dipping.

Thin pancakes on sour cream with holes

Despite the rather thick consistency of sour cream, thin pancakes can also be baked with its use. In such cases, the dairy product must be diluted with sparkling water.

• sparkling water - 80 ml .;
• eggs - 3 pcs.;
• vanillin - 1 packet;
• sour cream with a fat content of up to 10-15% - 200 ml .;
• butter - 1 tbsp. l .;
• flour - 5 tbsp. l .;
• vegetable oil - 5 tbsp. l .;
• salt - a pinch.

Cooking:

1. Break eggs into a bowl with high edges, pour sour cream and mix thoroughly.
2. Add salt, sifted flour and thoroughly mix the mass with a whisk or beat with a mixer.
3. Pour in sparkling water and softened oil. Stir until smooth, cover with a napkin and let it brew for about an hour.
4. Lubricate a heated pancake pan or any other non-stick pan with oil.
5. Pour the mixture into a hot pan with a ladle and spread evenly over the surface. After browning the edges, turn over and fry on the second side, but not more than 30 seconds.

Due to the fragility of the final product, it is impossible to wrap the filling into it, but it can be served with honey or jam.

Delicious lush pancakes on sour cream

Pancakes according to this recipe are lush, tender and soft. They go well with a variety of supplements, especially sweet ones.

• flour wheat - 3 tbsp .;
• eggs - 2 pcs.;
• sour cream - 1 tbsp .;
• salt to taste.

Cooking:

1. Pour sour cream into a bowl with high edges, add salt and mix.
2. In another container, beat the egg yolks, and then combine them with sour cream.
3. In small portions, introduce the sifted flour, constantly stirring the dough, bring the mixture to a homogeneous mass.
4. Stove the pancakes in a preheated pan with a small amount of oil, bringing to a ruddy color on both sides.
5. Serve with honey and fruit sauces.

Pancakes on sour cream without eggs

Vegetarians and people who for one reason or another do not include eggs in the diet will appreciate pancakes on sour cream without them. Pancakes are not so elastic, but remain tender and soft.

• sour cream - 1 tbsp .;
• milk - 2.5 tbsp .;
• soda - 1 tsp;
• vegetable oil - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• flour - 1.5 tbsp .;
• salt to taste;
• fat for frying.

Cooking:

1. Sour cream with milk slightly warmed to about 40 degrees, mix and add soda.
2. Put salt, sugar in the milk mixture and mix, dissolving the crystals.
3. Add the flour, stirring constantly, dissolve all the lumps. Pour in oil and mix again.
4. Bake in a hot pan with a small amount of oil.

Serve with any sweet filling, garnished with fruit.

Useful Tips

The composition and technology of cooking pancakes raises many questions among the housewives. Useful tips will help to achieve the desired result.

• Thin pancake dough should be liquid, and for thick and lush - consistency of thick sour cream.
• It is recommended to sift flour directly into the container, constantly stirring.
• The temperature of the liquid components should not be lower than room temperature.
• Before frying, the pancake mixture must be infused for at least half an hour.
• Pour the dough only on a hot pan (preferably with a thick bottom).
• The pancake is fried on each side for about 30 seconds and turned over when the edge dries.
• Ready pancakes are greased with butter and stacked on a plate on top of each other with a pyramid.

The recipes presented are ideal for breakfast. Serve pancakes with caviar, fish, mushrooms, honey or jam for dessert or various meat dishes.

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