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

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Cooking time: 40 min

Servings: 4

Description

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

Step-by-Step Cooking Instructions

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.

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

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