Corn pancakes with sour cream

4 servings

25 minutes

Corn pancakes with sour cream are an exquisite combination of lightness and a delicate creamy flavor. This recipe dates back to ancient Russian traditions when corn flour was used to give the dough lightness and a special aroma. The pancakes turn out soft with a golden crispy crust, and the addition of vanillin gives them a subtle sweet note. They are served with bananas, condensed milk, and powdered sugar, making the dish especially appealing to sweet lovers. Perfect for breakfast or a cozy family tea time.

Energy value per serving

• Calories: 176.2
• Proteins: 4.5g
• Fats: 9.4g
• Carbohydrates: 17.9g

Ingredients

• Sour cream: 200 g
• Chicken egg: 1 pc
• Corn flour: 70 g
• Sugar: 1 tbsp
• Salt: pinch
• Soda: 1 tsp
• Vanillin: to taste

Cooking steps

1. Put sour cream in a bowl, add egg, salt, sugar, and vanillin. Mix well.

   Required ingredients:

   • Sour cream: 200 g
   • Chicken egg: 1 piece
   • Salt:  pinch
   • Sugar: 1 tablespoon
   • Vanillin:  to taste

2. Add baking soda to the mixture and mix well again.

   Required ingredients:

   • Soda: 1 teaspoon

3. Then add corn flour and knead the dough. It should have the consistency of thick sour cream.

   Required ingredients:

   • Corn flour: 70 g

4. Leave the dough for 10 minutes. Once the dough has rested, start frying.

5. Heat vegetable oil in a pan and drop pancakes with a tablespoon. Fry on both sides until golden brown.

6. Serve pancakes with bananas, condensed milk, and powdered sugar.