Pancakes with sour cream

Name: Pancakes with sour cream
Total time: 30 min
Yield: 2
Cuisine: European, Russian
Ingredients: Wheat flour for baking - 150 g; Sour cream - 150 g; Sugar - 25 g; Salt - 1 g; Chicken egg - 60 g

Cookinero 4 May 2025

6470

Delicate pancakes cooked with sour cream can be served for breakfast, afternoon snack or dinner. Jam, condensed milk, marmalade, honey or syrup can be served as an additive to the dish. For a more dietary serving, chopped fruits or berries without sugar are used.

How to cook Pancakes with sour cream

Step 1

Mix sour cream, chicken egg, sugar and salt.

Step 2

Add sifted flour to the mixed base.

Step 3

Knead the pancake batter until smooth.

Step 4

Heat the frying pan, pour vegetable oil into it. Place the pancakes on the frying pan.

Step 5

Fry the pancakes on both sides for about 3-4 minutes. When the dish is ready, you can serve it.

Pancakes with sour cream - FAQ About Ingredients, Baking Time and Storage

Can I substitute sour cream with another ingredient?

Yes, you can use Greek yogurt, buttermilk, or crème fraîche as a 1:1 substitute for sour cream. The texture and tanginess may vary slightly, but the pancakes will still turn out delicious.

How can I make these pancakes gluten-free?

Replace the all-purpose flour with a gluten-free flour blend. For best results, add 1/2 teaspoon of xanthan gum if your blend doesn't include it to help with binding.

How should I store leftover pancakes?

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for best texture.

Can I freeze these pancakes for later?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat in a toaster or oven.

What's the best way to serve these sour cream pancakes?

They're delicious with maple syrup, fresh berries, or a dollop of whipped cream. For a savory twist, try them with smoked salmon and crème fraîche.

Can I make the batter ahead of time?

Yes, but the batter may thicken as it sits. Store it covered in the fridge for up to 12 hours, then thin with a little milk if needed before cooking.

How can I make the pancakes fluffier?

Try separating the egg - whip the white to soft peaks and fold it in last. Also make sure your pan is at the right temperature before pouring the batter.

Are these pancakes suitable for vegetarians?

Yes, as written. For vegans, substitute the egg with a flax egg and use dairy-free yogurt instead of sour cream.

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