Pancakes with cream and sour cream
4 servings
60 minutes
Pancakes with cream and sour cream are a delicate and airy treat that captivates with its rich flavor and soft texture. In Russian cuisine, pancakes have always held a special place, symbolizing home comfort and hospitality. This recipe, enhanced with cream and sour cream, gives the pancakes exceptional velvetiness and a light creamy note. They can be served with honey, jam, or fresh berries, creating the perfect morning delight or cozy family dinner. The key is to thoroughly whip the ingredients, sift the flour for fluffiness, and find the golden mean to ensure the pancakes are thin yet sturdy. These pancakes are easy to make and are great as a standalone dish or as a base for fillings like cottage cheese, meat, or mushrooms. They embody Russian hospitality and tradition.
1
Whisk or mix milk, cream, sour cream, and eggs at medium speed.
- Milk: 0.5 l
- Cream 20% fat: 50 ml
- Sour cream 20% fat: 0.5 tablespoon
- Chicken egg: 2 pieces
2
Add salt, sugar (you can use 2 tablespoons if you want sweet pancakes).
- Salt: 0.5 teaspoon
- Sugar: 1 tablespoon
3
Sifting flour helps avoid lumps and makes the dough fluffier.
- Wheat flour: 7 tablespoons
4
Gradually mix flour into the main mass with a spoon while continuing to whisk. Add baking soda. The amount of flour depends on how thin you want the pancakes. 5-7 tablespoons of flour for fairly thin pancakes. It's better to start with 5 tablespoons, then you can add the remaining 2 tablespoons and more to taste.
- Wheat flour: 7 tablespoons
- Baking soda: pinch
5
At the end, add a tablespoon of vegetable oil to the main mixture to prevent the pancakes from burning and sticking to the pan. Mix well.
- Vegetable oil: 1 tablespoon
6
Heat the frying pan for pancakes and brush a little oil on it.
- Vegetable oil: 1 tablespoon
7
Take a small ladle and use it to pour the pancake into the pan. Fry on both sides until a characteristic golden-brown color.
