Pancakes or flatbreads are common in different countries. In Russian cuisine they symbolize the beginning of spring and the sun. There are a great many recipes for baking pancakes - from the simplest to the most complex, easy to prepare and with the addition of interesting ingredients, with a variety of minced meat and additions. A special place among this variety is occupied by sour cream pancakes, distinguished by their delicate taste and excellent texture.

Calorie content

The use of sour cream gives pancakes calorie content and satiety, and accelerates the absorption of essential nutrients. Nutritional value according to the classic recipe: 100 grams 311 calories. Sour cream contains calcium, organic acids and vitamin E and group B necessary for the human body.

Classic thin pancakes with sour cream

The richest taste of classic pancakes is achieved through the use of sour cream and butter with the highest fat content.

Ingredients:

• eggs – 3 medium pcs.,
• flour – 5 tbsp. l.;
• sour cream above medium fat content - 3/4 tbsp.;
• sparkling mineral water – 80 ml;
• butter – 1 tbsp. l.;
• vegetable oil – 6 tbsp. l.;
• salt – 0.5 tsp;
• sugar – 1 tbsp. l.

How to cook:

1. In a deep bowl, break the eggs, pour in sour cream, sugar and sifted flour. Salt the contents of the container and stir until smooth using a whisk or mixer.
2. In a thin stream, without ceasing to stir, pour in water and add oil. The mass should have a fairly liquid consistency.
3. Cover the dough with a napkin and leave at room temperature for 20 minutes.
4. Heat a pancake or any other frying pan over a fire and grease it with a drop of oil.
5. Pour the batter into the pan with a ladle and spread in a circular motion.
6. As soon as one side is browned, flip the pancake, wait about 30 seconds and remove from heat. The rest of the pancakes are baked in a similar way.

To increase the richness of the dish, pancakes can be coated with butter or served in combination with seasonal fruits and jam.

Video recipe

Classic thick pancakes with sour cream

The thick pancakes are due to the fermentation of the yeast used in the recipe. Preparing yeast dough takes longer because it takes 3-4 hours to rise. However, the effort expended is worth the end result in the form of delicious thick pancakes with sour cream.

Ingredients:

• sour cream – 2 tbsp;
• milk – 1 tbsp.;
• water – 1 tbsp.;
• eggs – 3 pcs.;
• wheat flour – 1.5 tbsp;
• mold yeast – 30 gr.;
• sugar – ¼ tbsp.;
• salt - to taste;
• vegetable oil – 2.5 tbsp. lie

Preparation:

1. Pour warm water into a large bowl and add the crumbled yeast. Then put 5 tbsp. l. flour from the available volume and stir thoroughly. Cover the container with a napkin and move to a warm place for about an hour.
2. In a new bowl, beat the prepared flour, sour cream and eggs with a mixer or by hand with a whisk.
3. Add sugar and salt to warm milk and stir until dissolved. Add vegetable oil and beat a little.
4. Combine the sour cream and milk mixture with the dough and beat lightly at low speed.
5. Cover the container with a napkin and put it back in a warm place for an hour to rise. Then mix thoroughly to remove excess air.
6. Pancakes are fried in vegetable oil or in a dry frying pan with a non-stick coating. It is recommended to fry quickly to avoid over-fermentation of the yeast dough and the development of a characteristic smell and taste.

The treat is served with a thin fruit sauce or topping for dipping.

Thin sour cream pancakes with holes

Despite the rather thick consistency of sour cream, you can also bake thin pancakes using it. In such cases, the dairy product must be diluted with sparkling water.

Ingredients:

• sparkling water – 80 ml;
• eggs – 3 pcs.;
• vanillin – 1 packet;
• sour cream with a fat content of up to 10-15% – 200 ml;
• butter – 1 tbsp. l.;
• flour – 5 tbsp. l.;
• vegetable oil – 5 tbsp. l.;
• salt - a pinch.

Preparation:

1. Break the eggs into a bowl with high edges, pour in the sour cream and stir thoroughly.
2. Add salt, sifted flour and mix the mixture thoroughly with a whisk or beat with a mixer.
3. Pour in sparkling water and softened butter. Stir until smooth, cover with a napkin and let sit for about an hour.
4. Grease a heated pancake or any other frying pan with a non-stick coating with oil.
5. Pour the mixture into a hot frying pan with a ladle and spread evenly over the surface. Once the edges are browned, turn over and cook on the second side, but no more than 30 seconds.

Due to the fragility of the final product, it is impossible to wrap the filling in it, but it can be served with honey or jam.

Video cooking

Delicious fluffy pancakes with sour cream

Pancakes according to this recipe are fluffy, tender and soft. They go well with a variety of accompaniments, especially sweet ones.

Ingredients:

• wheat flour – 3 tbsp;
• eggs – 2 pcs.;
• sour cream - 1 tbsp.;
• salt - to taste.

Preparation:

1. Pour sour cream into a bowl with high edges, add salt and stir.
2. In another container, beat the egg yolks and then combine them with sour cream.
3. Add the sifted flour in small portions, constantly stirring the dough, until the mixture is smooth.
4. Bake the pancakes in a preheated frying pan with a small amount of oil, until golden brown on both sides.
5. Serve with honey and fruit sauces.

Pancakes with sour cream without eggs

Vegetarians and people who, for one reason or another, do not include eggs in their diet will appreciate sour cream pancakes without them. The pancakes are not as elastic, but remain tender and soft.

Ingredients:

• sour cream - 1 tbsp.;
• milk – 2.5 tbsp;
• soda – 1 tsp;
• vegetable oil – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• flour – 1.5 tbsp;
• salt - to taste;
• fat for frying.

Preparation:

1. Slightly warm sour cream and milk to about 40 degrees, mix and add soda.
2. Add salt and sugar to the milk mixture and stir, dissolving the crystals.
3. Add flour, stirring continuously, dissolving all lumps. Pour in the oil and mix again.
4. Bake in a hot frying pan with a small amount of oil.

Serve with any sweet filling, garnished with fruit.

The composition and technology of preparing pancakes raises many questions among housewives. Useful tips will help you achieve the desired result.

• The dough for thin pancakes should be liquid, and for thick and fluffy ones - the consistency of thick sour cream.
• It is recommended to sift the flour directly into the container, stirring constantly.
• The temperature of the liquid components should not be lower than room temperature.
• Before frying, the pancake mixture must be left to steep for at least half an hour.
• You only need to pour the dough into a hot frying pan (preferably with a thick bottom).
• Fry the pancake on each side for about 30 seconds and turn it over when the edge dries.
• The finished pancakes are greased with butter and stacked on top of each other on a plate in a pyramid.

The presented recipes are ideal for breakfast. Serve pancakes with caviar, fish,

Pancakes are a practical dish that can be prepared from scrap ingredients lying around in the refrigerator. Pancakes made with sour cream always turn out tender and airy, and the cooking process itself is simple and does not take much time.

Pancake recipe with sour cream and water

Ingredients

• Sour cream – 250 gr.
• Egg – 2 pcs.
• Water – 250 ml.
• Flour – 250 gr.
• Salt – 4 gr.

Preparation

1. Before starting cooking, you need to sift the flour. The dough, in this case, will be more homogeneous.
2. Use a medium-sized container. It is necessary to separate the egg yolk from the white. Place the yolks, sugar and sour cream in a bowl. Using a mixer or whisk, you need to beat the resulting mixture until the components dissolve.
3. Egg whites must be beaten with salt. Whisk until a thick foamy mass forms. Add to sour cream mixture.
4. Beat until smooth. Gradually add flour, constantly stirring the contents of the bowl.
5. After adding flour and obtaining a homogeneous mass, you need to add water.
6. The pan in which the pancakes will be fried should be greased with a small amount of vegetable oil.
7. Pancakes must be cooked over medium heat.
8. You need to pour 1 ladle of dough into the pan. Distribute it evenly.
9. If the edge of the pancake is browned, then the pancake can be turned over.
10. The finished pancake must be coated with butter.

Yeast pancakes with sour cream

Ingredients

• Sour cream – 350 gr.
• Water – 200 gr.
• Flour – 350 gr.
• Chicken egg – 5 pcs.
• Milk – 200 gr.
• Dry tremors – 10 gr.
• Vegetable oil – 60 gr.
• Salt – 5 gr.
• Sugar – 40 gr.

Preparation

1. All products needed to prepare pancakes must be at room temperature. Sift the flour.
2. Using a medium sized bowl, mix the water and yeast. Add a little flour. Cover the bowl with a towel and place in a warm place for 1 hour.
3. In a deep bowl, mix sour cream and remaining flour. From this mixture you need to knead a kind of dough.
4. Egg yolks should be separated from the whites. The whites must be beaten until a thick foam appears. Add them to the test.
5. The milk must be salted and sugar added. Stir until the components dissolve.
6. Combine all prepared ingredients: milk, dough and dough.
7. Add vegetable oil to the resulting dough. Using a mixer or whisk, you need to stir the resulting mixture. If using a mixer for this, use the lowest speed possible.
8. The resulting dough should be kept warm for 45 minutes. During this time it should come up.
9. Knead the dough and put it in a warm place again. After the dough has risen again, you can start baking.
10. The dough contains oil, so it is necessary to apply it to the pan only for baking the first pancake.
11. You need to pour one ladle of dough into the pan.
12. Pancakes should be baked on both sides.
13. Grease the finished pancakes with butter.

Custard pancakes with sour cream and water

Ingredients

• Eggs – 2 pcs.
• Flour – 350 gr.
• Sour cream – 250 gr.
• Water – 550 ml.
• Salt – 4 gr.
• Soda – 5 gr.
• Sugar – 15 gr.
• Vegetable oil – 35 gr.

Preparation

1. Sour cream and eggs must be warmed to room temperature.
2. Mix soda with sour cream. Wait until bubbles appear.
3. Add the egg. Using a whisk, stir thoroughly. Beat in the second egg. Stir again.
4. You need to add salt and sugar to the resulting mixture. Stir until the components dissolve.
5. Sift the flour.
6. Add flour to mixture. Using a spoon, knead the dough. Its consistency should be very thick.
7. Boil water. Gradually add to the dough (you can pour it on a spoon). Stir constantly.
8. Once the dough becomes less thick, you can use a whisk.
9. Having received the dough of the desired consistency, you need to add oil to it. Mix.
10. Using a special brush, coat the surface of the frying pan with oil or wipe with lard placed on a fork.
11. The pancake should be baked on both sides.

• Using a pan with low sides will make it easier for you to flip the pancakes.

To make pancakes healthier, half of the wheat flour must be replaced with corn, buckwheat or any other whole grain flour.

• The most optimal frying pan for baking pancakes is a frying pan with a thick bottom, which maintains the most optimal thermal conditions.
• When coating the pan with vegetable oil, use a potato or onion placed on a fork to distribute the oil evenly.
• After frying the pancake on one side, note that it will fry much faster on the second side.
• If you are baking a large number of pancakes, cover the stack of finished pancakes with a towel. This will prevent drying out.
• You can serve pancakes with sour cream as a main course, snack or dessert.
• Sweet pancakes with filling are especially tasty, for the preparation of which you can use chocolate and nuts, cottage cheese and raisins, or any chopped fruits and berries. Dried fruits such as dried apricots are also suitable for use in pancakes.
• An excellent snack to go with beer are sour cream pancakes with meat, mushrooms, cheese, herbs and mayonnaise sauce.
• One of the most delicious appetizers is pancakes with black or red caviar. You can also fill pancakes with red fish.
• If you bake pancakes in an old frying pan to which the dough sticks, you need to heat the pan with salt and then wipe it with a dry cloth.

Pancakes cooked with sour cream and water turn out tasty and tender. They are ideal for eating with sour cream or condensed milk, and can also be used as a dough for filling. Depending on the recipe, cooking may take from one to three hours.

If you want pancakes, but don’t have milk at home, you can cook pancakes with sour cream and water. And pancakes will be much healthier if you add some other flour in addition to wheat flour. Today I will add pea flour to the dough.

Pea flour is incredibly healthy, which means it will make our pancakes more healthy. In the amount in which I added pea flour, it is not particularly noticeable. So even those who don’t particularly like peas can eat such pancakes. You can eat such pastries like the most ordinary pancakes - with tea, coffee, and also with soup, borscht, and also with main courses.

If you make thin pancakes, you can stuff them with anything. Today I cook moderately thick pancakes with sour cream and water.

I'll prepare the food.

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

Stir, dissolve sugar and salt in the liquid.

Add an egg to the flour.

Then add half the sour cream mixed with water. Stir and crush the lumps.

Next, add the rest of the sour cream and mix again. Let's look at the consistency of our dough. Now is the time to decide whether you will cook thick pancakes or thin ones. If they are thick, then the dough for them is already ready. If they are 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 of sunflower oil to the dough. I'll stir it.

You can fry it. Heat up the pan and place 3 tablespoons of dough in the center. I will spread it, increasing the diameter of the pancake. Fry for a few minutes on one side.

I turn it over and fry it on the other side. If necessary, grease the pan with oil.

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

Eat them with sour cream, tea or just as is.

Proven recipes will help you avoid such an ending. They will tell you how to cook pancakes with sour cream the first time and please your family with their favorite treat.

Dough

You will need:

• 1 cup (250 ml) sour cream 10%;
• 200 g flour;
• 2 eggs;
• sugar, salt.

Important: sour cream itself is too thick for pancake batter. In addition to this, other liquid ingredients are always added to the mixture, otherwise pancakes will come out. In this case, the dough for pancakes with sour cream is airy and suitable for work due to the whipped proteins.

To begin with, the whites are separated from the yolks. The first ones are beaten with salt into a strong foam. Grind the yolks and sugar until smooth, add to the sour cream and combine. Add flour to the mixture. Mix thoroughly with a whisk, or better yet, with a mixer - they will help break up the lumps.

Then the protein foam is carefully introduced into the workpiece in parts. This is done with a silicone or wooden spatula, shifting the mass from bottom to top. The dough is allowed to sit for 15 minutes and baked in a frying pan greased with vegetable oil or grease.

On average, this volume makes 8 cakes. Pancakes made with sour cream come out quite thick and dense; this recipe is unlikely to allow you to bake them thin and with holes.

With milk

You will need:

• 1 cup (250 ml) sour cream 10-15%;
• 500 ml milk 1-2.5%;
• 2 chilled eggs;
• 30 g sugar;
• 200 g flour;
• 0.5 tsp. salt;
• 2 tbsp. l. oils

Pancakes made with milk and sour cream are uniform in color and dense; the recipe is excellent for stuffing with liquid fillings. First of all, the liquid ingredients, except oil, are mixed into a homogeneous mass.

Then add salt and sugar and add flour little by little. When the dough becomes glossy and all the lumps have dispersed, add oil to the liquid. Mix the mixture thoroughly again.

Fry pancakes in sour cream and milk in a dry, hot frying pan. The latter must have a non-stick coating, otherwise the cakes will be impossible to turn over.

Important: even the best recipe for pancakes with sour cream will help if you don’t learn how to fry them correctly.

Experienced housewives leave the cake alone for 30-60 seconds and allow one side to brown thoroughly. The fried dough easily comes away from the pan and does not bunch up.

With kefir

You will need:

• 75 g sour cream 10%;
• 150 g kefir 0-1%;
• 1 egg;
• 60-80 grams of flour;
• 15 g butter;
• 30 g sugar;
• a pinch of salt;
• a pinch of soda.

Important: sour cream pancakes love to stick to the pan - for some reason not a single recipe with photos and step-by-step instructions talks about this. To avoid this problem, before frying, even clean dishes should be washed with detergent, wiped dry, lubricated at least once with oil and ignited well.

The liquid products are combined together and heated until the mixture becomes warm. Oil and egg are mixed into the liquid. After the first melts, add soda, salt, sugar and beat everything together.

Pour flour into a separate bowl. Gradually add the liquid component to it and knead the dough. With this approach, pancakes made with kefir and sour cream will turn out homogeneous, without lumps of flour. The dough is allowed to rest for 5-10 minutes and fried in a frying pan greased with vegetable oil.

Pancakes with kefir and sour cream are prepared exclusively from low-fat products. If there are none, the dough is slightly diluted with hot water.

With water

You will need:

• 500 grams of sour cream of any fat content;
• 500 ml hot water;
• 40 grams of sugar;
• a pinch of salt;
• 2 eggs;
• a pinch of soda;
• 3 tbsp. l. oils;
• 270 grams of flour.

These pancakes made with sour cream and water are suitable for lovers of thin round pancakes. The dough will turn out quite liquid, but you should not be afraid of this. You can add a couple of tablespoons of flour above the stated 270 grams, no more. With a large amount of sour cream pancakes will come out dense and dry, but the recipe is designed for thin ones with holes.

To begin, beat the eggs with sugar, salt and soda. The mixture should lighten, become more liquid and increase in volume. Combine sour cream and water in a separate bowl. The latter must be hot, otherwise pancakes made with sour cream without milk will tear and fall apart in the pan.

A couple of tablespoons of water with sour cream are poured into the eggs. Pour flour into the mixture and stir. At this stage, the dough mixture is very thick. Gradually pour the remaining liquid into it, stirring thoroughly each time. As soon as both parts come together into a homogeneous batter, add butter to it and beat it one last time.

The mixture is allowed to stand for 15 minutes. Fry in a relatively dry frying pan. Oil is added only when the cakes begin to stick to the surface.

If you want to bake diet pancakes, see.

The first pancake must be tried, regardless of what recipe for pancakes with sour cream is used. The amount of salt and sugar is always relative. The test will allow you to adjust their content to your taste.

Pancakes with sour cream are a great breakfast option. I feed my granddaughter these pancakes, because the pancakes turn out fluffy, rosy and quite healthy, without soda and without yeast. I think that fluffy pancakes with sour cream are a great food for children!

These pancakes can be served with berries, fruits, jam, syrups, and ice cream. But I wouldn’t wrap the filling in them, they are too thick for that.

Let's prepare all the ingredients for the sour cream pancakes. You can, if desired, make the pancakes sweet; to do this, add 1 tbsp for the specified amount of ingredients. Sahara.

Separate the yolks from the whites in a way convenient for you.

Place sour cream in a bowl and add egg yolks.

Add salt.

Add odorless vegetable oil.

Mix the contents of the bowl.

Gradually add flour to the pancake batter.

Mix the dough with flour well.

Beat the egg whites well with a mixer until stiff peaks form.

Add the whipped egg whites one spoon at a time into the pancake batter, stirring the batter with a spatula.

When finished, the dough will look like in the photo - a little thinner than thick sour cream.

Heat the pan over high heat, grease it with vegetable oil and pour a small ladle of dough into the pan. Using a circular motion, distribute the dough throughout the pan. Fry the pancake for a minute on one side.

Then turn the pancake over and fry for 1 minute on the other side. We bake the remaining pancakes from the prepared dough. Place the finished pancakes in a stack one on top of the other.

Today I serve fluffy pancakes with sour cream on the table with berries and caramel syrup.

Bon appetit!