Pancakes without eggs
Pancakes without eggs… Sounds a little strange, but believe me, this may well be. Let's say more: pancakes according to this recipe are as ruddy, fluffy and tender as any others. And they are more plastic and do not tear when turned over to the other side or when shifting to a plate. Nice plus! To make pancakes without eggs especially tasty, choose fatty natural sour cream for the dough (at least 30%). If it is slightly sour, it does not matter: it will add additional pleasant shades to the taste of the dish.
Ingredients
Servings 4–6- 300 g flour
- 200 g fat sour cream
- 2 tbsp. l. vegetable oil
- 2 tbsp. l. cornstarch
- 1.5 tbsp. l. Sahara
- 1.5 h. l. year
- 0.5 tsp soda
- vegetable oil for frying
Cooking
Step 1
Make eggless pancake batter. Sift flour with starch and soda into a bowl, pour in 400 ml of warm drinking water and stir until smooth.
Step 2
Separately, mix sour cream with sugar, salt and vegetable oil until smooth.
Step 3
Add the sour cream mixture to the flour mixture and knead until completely smooth. Let the pancake batter rest for 20 minutes. Heat the pan well, grease with oil and bake small pancakes over medium heat. Before each next pancake, lightly coat the pan with oil. Put the finished pancakes in a bowl or pan under the lid. Serve hot.