Versatile Thin Pancakes with Sour Cream

This recipe can be used to bake both thin and thick pancakes. These pancakes can be served with sour cream or various fruit and berry jams, as well as chocolate spread or condensed milk. These pancakes are also suitable for stuffing.
cook time: 30 min
Freya Ashford
Versatile Thin Pancakes with Sour Cream

Nutrition Facts (per serving)

247
Calories
12g
Fat
23g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) 5 g
Wheat flour 200 g
Eggs (large) 2 pc
Sour cream (10-20%) 300 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare fluffy pancakes with sour cream we will need: sour cream (10-20% fat), flour, large selected eggs and salt.

Step 2

Step 2
Separate the yolks from the whites.

Step 3

Step 3
Combine the yolks with sour cream and beat with a mixer until fluffy.

Step 4

Step 4
The mass should double. Bubbles will appear on the surface.

Step 5

Step 5
Sift the flour and add it in parts to the yolk-sour cream mixture, stirring thoroughly each time to avoid the appearance of lumps. Add flour a little at a time and watch the consistency. It should be like sour cream of medium thickness. You may need more or less flour.

Step 6

Step 6
Beat the whites separately with salt into a fluffy foam.

Step 7

Step 7
Gently fold the beaten egg whites into the dough.

Step 8

Step 8
Mix everything. You should get a homogeneous dough of medium viscosity. If the dough turns out to be too viscous, you can dilute it with milk or boiled drinking water to the desired consistency. I needed thin pancakes, so I thinned the batter with milk.

Step 9

Step 9
Bake pancakes in a well-heated frying pan on both sides until golden brown. Stack the finished pancakes on top of each other. If desired, you can brush the surface of each pancake with melted butter. Bon appetit!

Additional rubrics

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