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.
1
Put sour cream in a bowl, add egg, salt, sugar, and vanillin. Mix well.
- 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.
- Baking soda: 1 teaspoon
3
Then add corn flour and knead the dough. It should have the consistency of thick sour cream.
- Cornmeal: 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.
7
