Sour cream pancakes. Recipes for thin pancakes with holes on sour cream: custard, yeast and with milk

If you decide to pamper your home, and there was no milk or kefir in the refrigerator as a basis for the dough, this should not stop you - cook pancakes with sour cream (any fat content) and hot water. Before cooking, decide what you will serve them with. It is best not to use this recipe for cribs with liquid filling- it will flow out, pancakes turn out to be painfully delicate.

To avoid lumps, first knead thicker (like for pancakes), and then add the liquid.

Remember to grease the pan. It is convenient to do this with a silicone brush. If not, cut a peeled potato in half, prick it on a fork, dip it in oil and grease the surface of the pan.

Ingredients:

• Sour cream - 200 g;
• Eggs - 2 pcs.;
• Cold water - 200 g;
• Salt - ½ tsp;
• Granulated sugar - 3 tbsp. spoons without tops;
• Soda - 0.5 tsp;
• Vegetable oil in the dough - 3 tbsp. l., plus 3 tbsp. l. for frying;
• Flour;
• Boiling water - 1 liter.

Step by step cooking:

1. Dilute sour cream with water in a 1: 1 ratio. It is more convenient to do this in a plastic or glass jar with a lid - just combine the components and shake the dishes well several times.
2. Add quenched vinegar or lemon juice soda, stir until bubbles appear.
3. Pour in sugar, salt, beat in eggs.
4. When adding flour, knead the dough slightly thicker than for the pancakes. Try it. For sweeter pancakes, add granulated sugar. Leave it on for 10 minutes.
5. Put water to boil.
6. Add about a quarter of a glass of water and stir, add water again and stir again. Bring the dough to a pancake consistency.
7. Pour in vegetable oil, stir. Taste, add salt if necessary.
8. Place a skillet over medium heat and grease. Once the pan is hot, start baking.

Pancakes from choux pastry on sour cream and water they never turn out to be a lump, they perfectly lag behind the pan, so they are easy to fry in two or three pans at once. This significantly speeds up the process, the stack of openwork ruddy pancakes grows quickly right before our eyes.

Yeast pancakes with sour cream

The very holes that many housewives unsuccessfully achieve are obtained due to yeast. It happens that sour cream turns sour. You cannot eat it in this form, but you can bake pancakes. The taste of the finished light dishes staleness of the product will not be affected. Of course, we are not talking about sour milk, which is covered with a yellow film or mold, but if you forgot to put the jar in the refrigerator in the morning, you can knead the dough and bake pancakes in the evening.

We need:

• Sour cream - 1 glass;
• Eggs - 1-2 pcs.;
• Water - 1 glass;
• Flour - 300 g;
• Granulated sugar - 3-4 tbsp. l., plus 1 tsp. for dough;
• Salt - a pinch;
• Dry yeast - 15 g,
• Vegetable oil - 6 tbsp. l. (including for greasing the frying pan).

Preparation:

1. First, let's make a yeast dough, warm water and sugar. To do this, pour a full norm of yeast into a glass, a teaspoon of sugar and fill it with a small amount of warm water. Stir, add the remaining water, stir again and leave for a quarter of an hour. If the yeast is fresh, foam will begin to form on the surface after a few minutes.
2. Combine sour cream, eggs, salt, granulated sugar, flour in plastic, enamel or glass dishes. We mix. You should have a smooth and fairly thick dough.
3. Pour in the dough, stir, add vegetable oil, mix again, leave for 10 minutes, after which you can bake pancakes.

Depending on the weight of the eggs and the quality of the flour, the fat content and thickness of the fermented milk product, the consistency of the dough is different with the same amount of ingredients. If it's too thick, add a little warm boiled water.

Pancakes with sour cream and milk without soda

Milk makes the pancakes more tender, and sour cream provides a ruddy crunchy edge, why not combine these ingredients and make a dough, what is called two in one, the dish will turn out to be very economical and tasty.

The following products are needed:

• Milk ( room temperature) - 0.5 l;
• Sour cream - 6 tablespoons;
• Flour - 200 g;
• Egg - 2 pcs.;
• Salt - 0.5 tsp;
• Sugar - 2 tablespoons. l .;
• Vegetable oil - 3 tbsp. l. in the dough and 2 spoons for baking.

From the specified amount, 15 pancakes are obtained.

Cooking pancake dough:

1. Pour eggs into a bowl, add salt and sugar, sour cream. Whisk or use a fork to combine the ingredients.
2. Now it's milk's turn. If you've just taken it out of the fridge, be sure to reheat it. Cold milk will make the pancakes hard.
3. Sift the flour, add in small portions to the mixture. You can pour the desired portion into a sieve and sift and knead at the same time.
4. It remains to pour in vegetable oil, and pancakes with sour cream and milk can be baked.

This recipe works well for toppings. For meat, mushroom and other savory filling the amount of sugar can be reduced, but we do not recommend completely eliminating it, it gives the dough not so much sweetness as taste.

If you like thin pancakes with holes, be sure to try the recipes with sour cream. They are more satisfying than those mixed with milk, but also tastier. Even the next day, they are extraordinary good, they can be heated in the microwave or fried in butter until crisp in a pan - before that they are folded into triangles or rolled up in a tube.

Today I will cook thin pancakes with holes in sour cream with the addition of healing milk thistle flour. This flour is incredibly healthy. Milk thistle is a medicinal plant that is effectively used for diseases of the liver, gallbladder, stomach ulcers, spleen diseases, colitis and other diseases. Milk thistle is also used in the treatment of alcoholism and drug addiction.

And without any diseases, milk thistle in various forms is very useful for prophylaxis, as well as for enriching the body with vitamins and minerals. For this purpose, I bought myself milk thistle flour. How do I use it? Add a little to baked goods, yoghurts, cereals, etc.

You need to add milk thistle flour to baked goods little by little, so that its amount is no more than 20 percent of the total amount of flour. Firstly, milk thistle flour has a slightly bitter taste, which can affect our pancakes. And secondly, milk thistle flour is small grains that are felt in ready-made baked goods, and in large quantities it may not be pleasant.

But in such a ratio, as in mine, the aftertaste is not felt, and it is quite possible to put up with the grains: do not give up the opportunity to make your pancakes healthier because of the little things!

Prepare ingredients for cooking thin pancakes with holes in sour cream.

Let's combine two types of flour. Milk thistle flour has a brownish appearance, so the dough will turn out to be the same color.

Let's add an egg.

Add 5-6 tablespoons of water to the sour cream, mix, then add the rest of the water.

Let's dissolve sugar and salt in sour cream.

Add some sour cream diluted with water to the flour.

Mix, break the lumps.

Add the rest of the sour cream and soda, slaked with vinegar, mix. The dough is ready.

Heat the pan, grease it with unscented sunflower oil. Pour the dough in a thin layer, spreading it over the entire surface. I pour 3 tablespoons in the center, then move the dough all over the pan. If the pan is hot enough, holes appear almost immediately. Let's wait until the pancake is fried on one side and turn it over.

Fry on the other side.

I grease each pancake with butter. Ready pancakes can be greased with jam, meat, mushroom, cottage cheese or any other filling can be wrapped in them.

You can eat pancakes just without everything - oiled.

Thin pancakes with holes on sour cream are ready, you can put the kettle on!

Pancakes with sour cream are not as common as pancakes made with kefir or milk dough. Sour cream pancakes are tender, with a pleasant creamy taste and differ from pancakes with milk.

It's simple step by step recipe pancakes on with the addition of water and eggs.

Ingredients:

• two stacks flour;
• 2.5 stacks water;
• two eggs;
• three tbsp. spoons of sour cream;
• Art. a spoonful of sugar;
• Art. a spoonful of vegetable oil;
• salt.

Preparation:

1. Beat eggs, add salt, sugar and sour cream.
2. Pour in water, beat the dough.
3. Pour the sifted flour into the dough, stirring occasionally. Add oil.
4. Leave the dough to sit.
5. Fry pancakes with sour cream and water on both sides.

Thin pancakes on sour cream do not dry out and remain soft even on the second day of the baking field.

Pancakes with sour cream with kefir

If you cook pancakes only with sour cream, the dough turns out to be too thick, so dilute it with water, milk or kefir. According to the recipe for pancakes with sour cream and, the pancakes are not only tasty, but also with holes.

Required Ingredients:

• a glass of sour cream;
• two glasses of kefir;
• two eggs;
• soda - one tsp;
• three spoons of rast. oils
• sugar and salt to taste;
• two glasses of flour.

Cooking steps:

1. Combine sour cream, kefir in a bowl, stir.
2. Pour baking soda with sugar and salt, some flour and butter into the mass. Whisk thoroughly.
3. The dough is ready, you can fry the pancakes.

Depending on the fat content of the sour cream, the amount of flour may vary. Pancakes with sour cream are thin with holes, but it is important to fry them well on the first side, otherwise it will be difficult to turn over.

Pancakes with sour cream and milk

Pancakes and sour cream are lush and very tasty.

Ingredients:

• a bag of vanillin;
• two eggs;
• a glass of flour;
• half st. milk;
• a glass of sour cream;
• spoon st. Sahara;
• 1 pinch of salt and soda.

Cooking in stages:

1. Whisk the vanillin, sugar and eggs together.
2. Mix the salt, flour and baking soda separately. Add sour cream milk and stir.
3. Put the mass of sugar and eggs into the dough, while stirring the dough constantly.
4. Bake pancakes.

If you feel like pancakes, but there is no milk at home, you can make pancakes with sour cream and water. And pancakes will be much more useful if, in addition to wheat flour add something else to them. I will add pea flour to the dough today.

Pea flour is extremely useful, which means it will make our pancakes more useful. In the amount in which I added pea flour, it is not particularly felt. So even those who do not particularly like peas can eat such pancakes. You can use such pastries like ordinary pancakes - with tea, coffee, and, in addition, with soup, borscht, as well as with main courses.

If you make thin pancakes, then you can fill them with something. Today I cook moderately thick pancakes with sour cream and water.

I will prepare the products.

Add baking powder to flour, mix. Combine wheat flour and pea flour. Pea flour has a light yellow tint.

Stir, dissolve sugar and salt in the liquid.

Add the egg to the flour.

Then add half of the sour cream mixed with water. Mix, crush the lumps.

Next, add the rest of the sour cream and mix again. Let's take a look at the consistency of our dough. Now is the time to decide whether you will be making thick pancakes or thin ones. If they are thick, then the dough is already ready for them. If thin, then you need to add more water to get the consistency of liquid sour cream. I'm going to make pancakes that are not very fluffy, but not thin either, so I will add 2 more tablespoons of water and 2 tablespoons sunflower oil into the dough. I will stir.

You can fry. Heat the pan and put 3 tablespoons of dough in the center. I will smear it by increasing the diameter of the pancake. I fry for a few minutes on one side.

Turn over and fry on the other. Grease the pan with oil if necessary.

Pancakes with sour cream and water with the addition of pea flour are ready. Tasty and healthy!

Eat them with sour cream, tea or just like that.

Let's start cooking. We need a medium sized bowl or saucepan. Mix a glass of sour cream, two eggs, sugar, salt and soda in a bowl. With a whisk or using a mixer, carefully combine all the components until the sugar is completely dissolved in the liquid.

The next step is adding flour. Again, use a mixer and first at a low speed, and then increasing it, combine the flour with the liquid. It is very important to get rid of any flour lumps that form in the dough.

We got a pretty thick dough. Now you should add drinking water and bring it to the desired consistency. A glass of water is the optimal portion for this amount of dough.

We introduce sunflower oil into the dough (2-3 tablespoons). This will prevent the pancakes from sticking to the pan and will also make them more elastic and tender.

Pancake dough with sour cream and water is ready. Now the only thing left is to bake pancakes. First, let's warm up the frying pan well (a cast-iron pan is better, but a pancake pan is also good). Then add a few drops of sunflower oil to its surface. We will do this only once - before baking the first pancake. Further, oil is not needed.

We measure out half a ladle of dough and pour it into the pan, at the same time turning the pan so that the dough is evenly distributed over its entire area.

Fry the pancake on one side for about 1.5 minutes. At this time, you can observe the formation of bubbles on its surface. Subsequently, these bubbles will turn into pretty holes.

Using a spatula, turn the pancake over to the other side and fry it for another 1-1.5 minutes.

Thus, we bake pancakes until all the dough is used up. We put the finished pancakes in a pile on top of each other, so they will keep warm longer and you will serve them on the table in the heat of the heat.

Here are our delicious pancakes on sour cream and water. Bon Appetit!