home
➠ Snacks
➠ Snacks
➠ Lush pancakes on sour cream with baking powder

Lush pancakes on sour cream with baking powder

2083

Kitchen Russian

Calorie content 198 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 8.2 gr.

Fats * 12.6 gr.

Carbohydrates* 38.5 g

Lush pancakes on sour cream with baking powder

Content

Who among us has not cooked pancakes at home? These baked goods are so simple and non-whimsical that even children can easily master the process. However, there are a few things to keep in mind if you want to make really fluffy pancakes that won't settle and have large pores on the inside. First, we take sour cream from 20% fat and above. If the product is low in fat, then there is a risk of getting flat pancakes, and not high crumpets. Secondly, we achieve the correct consistency of the dough - it should be quite thick, not flowing. Thirdly, we use a baking powder - it will provide porosity and airiness to the dough.

Ingredients

Sour cream 100 g Wheat flour 240 - 260 gr. Egg 2 pcs. Baking powder 1 tsp Salt 1 pinch Granulated sugar 80 gr. Vegetable oil for frying Sour cream taste

Cooking process

Break eggs into a bowl, add salt and granulated sugar. Mix everything well with a whisk. Foam should appear on the surface of the egg mass. It is convenient to use a mixer - the process is facilitated at times.

Next, put sour cream in the egg mass, mix thoroughly.

Lastly, sift the flour over the resulting mass and pour the baking powder, mix the ingredients thoroughly until a smooth, homogeneous, rather thick dough is obtained. The consistency should be such that the mass flows down from the rim in a heavy stream, and spreads weakly below.

Pour a small amount of refined vegetable oil into a frying pan, heat it well on the stove. We collect the cooked dough with a tablespoon and put it in the pan in the form of oval pancakes, leaving a small distance between them so that they do not stick together when frying. Maintain the temperature of the slab medium-low. Fry for one and a half to two minutes, until the crust is browned from below.

Turn the pancakes over to the other side and continue to fry until they are browned from below. You can see how the pancakes grow when frying - they become tall and lush.

We remove the finished products from the pan with a spatula and place them on a paper towel so that it absorbs excess oil from the surface. Place the dried crumpets on a serving plate. Fry the rest of the dough in the same way, if necessary, add more vegetable oil to the pan. Serve hot pancakes with sour cream, jam, condensed milk, honey.

Bon Appetit!