Pancakes, Pancake week, Yeast-free pancakes, Pancakes on sour cream

Pancakes on dark beer

Name: Pancakes on dark beer
Total time: 40 min
Yield: 4
Ingredients: 200 g wheat flour; 50 g rye flour; 350–450 ml dark beer; 100 g of the fattest (30–42%) sour cream; 2 eggs; 2 Art. l. Sahara; 1 h. l. year; 3 art. l. vegetable oil; ghee for frying; fat sour cream and red fish for serving

November 12,2022

The more aromatic the beer you use, the tastier, with a "hopsy spirit" these pancakes will turn out. It is better not to offer them to children - although the alcohol evaporates, the taste remains

Ingredients

Servings 4

200 g wheat flour
50 g rye flour
350–450 ml dark beer
100 g of the fattest (30–42%) sour cream
2 eggs
2 Art. l. Sahara
1 h. l. year
3 art. l. vegetable oil
ghee for frying
fat sour cream and red fish for serving

Cooking

Step 1

Beat eggs with sugar and salt until fluffy. While continuing to beat, gradually add sour cream.

Step 2

Pour half the beer into the egg mixture and stir. Whisking constantly, slowly add the wheat and rye flour. Knead so that there are no lumps.

Step 3

Add the rest of the beer. You should have a thin dough.

Step 4

Pour in vegetable oil, mix. Cover the bowl with a towel, leave for 30 minutes. Heat up a frying pan, brush lightly with oil. Bake thin pancakes over medium heat. Put the finished pancakes in a bowl or pan under the lid. Serve hot with red fish and sour cream.