Pancakes with sour cream - 7 delicious recipes!

If you decide to pamper your family, but there is no milk or kefir in the refrigerator as a base for the dough, this should not stop you - prepare pancakes with sour cream (any fat content) and hot water. Before cooking, decide what you will serve them with. It is better not to use this recipe for pancakes with liquid filling - it will leak out, making the pancakes too lacy.

To avoid lumps, first knead thicker (like pancakes), and then add liquid.

Don't forget to grease the pan. This is convenient to do with a silicone brush. If you don’t have it, cut a peeled potato in half, prick it on a fork, dip it in oil and grease the surface of the pan.

Ingredients:

Sour cream – 200 g;
Eggs – 2 pcs.;
Cold water – 200 g;
Salt – ½ tsp;
Granulated sugar – 3 tbsp. spoons without top;
Soda – 0.5 tsp;
Vegetable oil in the dough - 3 tbsp. l., plus 3 tbsp. l. for frying;
Flour;
Boiling water – 1 l.

Step-by-step preparation:

Dilute sour cream with water in a 1:1 ratio. It’s more convenient to do this in a plastic or glass jar with a lid - just combine the ingredients and shake the container well several times.
Add baking soda dissolved in vinegar or lemon juice and stir until bubbles appear.
Add sugar, salt, beat in eggs.
When adding flour, knead the dough a little thicker than for pancakes. Give it a try. If you like your pancakes sweeter, add granulated sugar. Leave for 10 minutes.
Put the water to boil.
Add about a quarter cup of water at a time and stir, add water again and stir again. Bring the dough to pancake consistency.
Pour in vegetable oil, stir. Taste and add salt if necessary.
Place the frying pan over medium heat and grease it. As soon as the pan is hot, start baking.

Pancakes made from choux pastry with sour cream and water never turn out lumpy; they come out of the pan perfectly, so they are easy to fry in two or three pans at once. This significantly speeds up the process; a stack of lacy, ruddy pancakes quickly grows right before your eyes.

Yeast pancakes with sour cream

Those same holes that many housewives unsuccessfully achieve are created by yeast. It happens that sour cream turns sour. You can’t eat it in this form, but you can bake pancakes. Slight staleness of the product will not affect the taste of the finished dish. Of course, we are not talking about sour milk, which is covered with a yellow film or mold, but if you forgot to put the jar in the refrigerator in the morning, in the evening it is quite possible to knead the dough and bake pancakes.

We will need:

Sour sour cream – 1 cup;
Eggs – 1-2 pcs.;
Water – 1 glass;
Flour – 300 g;
Granulated sugar – 3-4 tbsp. l., plus 1 tsp. for dough;
Salt - a pinch;
Dry yeast – 15 g,
Vegetable oil – 6 tbsp. l. (including for greasing the pan).

Preparation:

First, prepare a dough of yeast, warm water and sugar. To do this, pour the full amount of yeast, a teaspoon of sugar into a glass and pour in a small amount of warm water. Stir, add the remaining water, stir again and leave for a quarter of an hour. If the yeast is fresh, within a few minutes foam will begin to form on the surface.
In a plastic, enamel or glass bowl, combine sour cream, eggs, salt, granulated sugar, and flour. Mix. You should get a homogeneous and fairly thick dough.
Pour in the dough, stir, add vegetable oil, mix again, leave for 10 minutes, after which you can bake pancakes.

Depending on the weight of the eggs and the quality of the flour, the fat content and thickness of the fermented milk product, the consistency of the dough can be different with the same amount of ingredients. If it's too thick, add a little warm boiled water.

Pancakes with sour cream and milk without soda

Milk makes the pancakes more tender, and sour cream provides a golden crispy edge, why not combine these ingredients and prepare what is called a two-in-one dough, the dish will turn out to be very economical and tasty.

The products needed are:

Milk (room temperature) – 0.5 l;
Sour cream – 6 tablespoons;
Flour – 200 g;
Egg – 2 pcs.;
Salt – 0.5 tsp;
Sugar – 2 tables. l.;
Vegetable oil – 3 tbsp. l. into the dough and 2 baking spoons.

The specified quantity makes 15 pancakes.

Preparing pancake dough:

Pour eggs into a bowl, add salt and sugar, sour cream. Mix the ingredients with a whisk or fork.
Now it's the turn of the milk. If you just took it out of the refrigerator, be sure to reheat it. Cold milk will make pancakes tough.
Sift the flour and add it to the mixture in small portions. You can pour the desired portion into a sieve and sift and knead at the same time.
All that remains is to pour in the vegetable oil, and you can bake pancakes with sour cream and milk.

This recipe is suitable for fillings. For meat, mushroom and other savory fillings, the amount of sugar can be reduced, but we do not recommend eliminating it completely; it gives the dough not so much sweetness as taste.

If you like thin pancakes with holes, be sure to try recipes with sour cream. They are more filling than those made with milk, but also tastier. Even the next day they are extraordinarily good; they can be heated in the microwave or fried in butter until crispy in a frying pan - before doing this, they are folded into triangles or rolled into a tube.

Nutritionists say that we need to reduce the number of calories in our diet that we “eat” in the evening, while morning calories, on the contrary, are beneficial. Therefore, for breakfast you can safely prepare your favorite thin pancakes with sour cream and enjoy them with pleasure, naturally, without forgetting about a sense of proportion. They are prepared just as easily and simply as traditional ones with milk or lean mineral water, and they turn out even more tasty, golden brown and crispy.

In our today's selection of the best recipes on this topic, we offer two of the simplest and one that will require a little tinkering, but the amazing result - fluffy homemade pancakes - is worth it! And to make the treat tasty and healthy, you shouldn’t skimp on products. It’s better to take the freshest ones, because we’ll be cooking for ourselves and our family.

Lush by leaps and bounds

Yeast pancakes are considered traditional. They were baked back in Ancient Rus', and they were especially popular on Maslenitsa. Due to the fermentation of the dough due to yeast, the finished pancake turns out, firstly, fluffy and quite thick, and secondly, especially if the dough is slightly acidified, with numerous holes. Yeast dough requires more time, since it needs at least 1 hour to rise, in the classic version - 3-4 hours. But the time spent is worth the result - fluffy sour cream-based pancakes instantly disappear from the table.

Ingredients

Before preparing pancakes with sour cream, prepare the following products:

two glasses of 15 percent sour cream;
200 milliliters of milk;
200 milliliters of water;
5 whites (or eggs - 2-3 pieces);
1.5 cups flour;
30 grams of pressed fresh yeast;
1/4 cup sugar;
a pinch of salt;
2.5 tablespoons of refined vegetable oil.

All ingredients for making pancakes with sour cream must be at room temperature, and milk and water must be heated to at least 40 degrees. In addition, even slightly sour sour cream (but not bitter!) is suitable as a base - pancakes made with sour sour cream will have a more pronounced milky taste.

We recommend: Pancake pie with curd filling

Cooking process

A fairly simple recipe will allow you to make such pancakes any day, especially when there is leftover sour cream in the refrigerator or it has spoiled a little. Let's get started:

Pour a glass of warm water into a large bowl, crumble the yeast into it, add 4-5 tablespoons of flour from the total portion and stir the dough well so that there are no lumps. The dough must be immediately removed to a warm place, covered with a napkin or towel, for about 1 hour.
In another bowl, use a mixer or whisk to combine sour cream and flour, which has previously been sifted through a sieve. Whisk everything so that there are no lumps.
If you use only egg whites, carefully separate them from the yolks, pour them into a bowl and beat separately until fluffy peaks form, as you would for a sponge cake or meringue. Now transfer the protein foam into the sour cream and flour and mix gently with a spatula by hand.
Dissolve salt in heated milk, add sugar, stir everything so that there are no crystals. Now add this milk to the finished dough, on the surface of which by this time air bubbles should have formed and a characteristic smell should appear.
Pour the dough with milk into the sour cream and protein mixture and stir. At the very end, add sunflower oil and beat gently with a mixer again at low speed.
Cover the bowl again with a towel and leave the dough to rise for about 50 minutes, after which we mix it well to remove excess air. If the kitchen is relatively cold, you can raise the dough in a slow cooker or oven at 40 degrees.
Pancakes are fried in vegetable oil or without fat at all, if the surface of the pan allows. It is not recommended to overdry them, since the dough is quite thick and will break when folded. It is necessary to fry very quickly, because if the yeast is fresh, the dough may ferment, resulting in the pancakes having an unpleasant yeasty smell and taste.

We recommend: Pancakes with milk without yeast

These pancakes are best served with sour cream, honey or other liquid filling. You won’t be able to roll them into a square; it’s best to serve liquid sauces as a filling so that you can dip each pancake in it.

Thin pancakes with homemade sour cream: a classic recipe

Ingredients

- 3 pcs. + —
- 4-5 tbsp. + —
— a little less than a glass + —
— 80 ml + —
- 1 tbsp. + —
- 5-6 tbsp. + —
- 0.5 tsp + —

How to properly bake classic thin pancakes with sour cream

To get a truly rich taste of pancakes, you should use sour cream and butter of maximum fat content. But even with less high-calorie foods, they also turn out appetizing.

We take a container with high edges and beat all three eggs into it, add flour and sour cream there. Salt the mixture and stir until smooth. This can be done manually, armed with a whisk, or a mixer.
Dilute the mixture with soda and season with the prepared piece of butter.
Cover the pancake dough that we have made and let it sit (without refrigeration).
When the time is up, take a pancake maker or your favorite frying pan, heat it up, grease the bottom from the inside with a drop of vegetable oil.
The crucial moment is to pour the first ladle of fairly liquid dough into the frying pan (it should be exactly like this!) and spread it over the surface with a circular motion of your hand.
As soon as the edge of the pancake begins to brown on the bottom, turn the product over, wait 30 seconds and remove - the cake is ready. We bake everything else in the same way.

To get a hearty dish, each pancake can be flavored with butter - it melts easily on the hot pancake surface. Flatbreads made with fermented milk products turn out so delicious that they don’t even need filling - with fresh fruit or jam they are very appetizing!

Recipe for homemade pancakes with sour cream - thin and crispy

We offer another simple way to bake wonderful pancakes. A little less sour cream, more flour - and we get a completely different, but no less interesting taste of our favorite delicacy.

Ingredients

Sour cream – 2 tbsp;
Wheat flour – 2 tbsp;
Filtered water – 2 tbsp.;
Chicken egg – 2 pcs.;
Olive or sunflower oil – 1-2 tbsp;
Powdered sugar - 1 tbsp;
Salt.

How to bake delicious thin pancakes with sour cream base

Foam the eggs using a mixer, combine with sour cream, add powdered sugar and salt, use the mixer again.
Next, pour water into the mixture, followed by gradually adding flour, without ceasing to knead the dough with a mixer to avoid lumpiness.
At the end, flavor the almost finished pancake dough with butter.

We bake pancakes in the same way as in the first case. For each of them, the bottom of the pan (pancake pan) needs to be oiled. If you add a little more vegetable fat to the dough, thin cakes will not stick even without greasing.

Having filled the pancakes with your favorite filling, roll them into an envelope, triangle or tube. If you fry them in oil, they will become even tastier, but you can serve them without frying - they will still go on plates in no time.

What to eat with sour cream pancakes

I choose to eat pancakes with onion and egg filling with sour cream, mayonnaise or other suitable sauce. However, my husband prefers to generously sprinkle them with adjika or spicy tomato sauce. Below I would like to offer you a few more options for using pancakes as a side dish or main dish.

Eat pancakes with sour cream instead of bread when eating first and second courses
. This option will really appeal to those who count calories and refuse flour products.
Season your pancakes with Caesar, chili or satsebeli sauce
. Soy sauce also goes great with them.
Come up with an original filling for the products:
it can be anything from sour plums and apples to minced meat.
Pancakes are great for making sandwiches:
just make them thicker and use them instead of bread.
Cut the cooled pancakes into thin and long strips
to get amazingly delicious homemade noodles.

Thin openwork pancakes with sour cream: original recipe

To prepare the most delicate pancakes, decorated with a beautiful holey pattern, you will have to do a little magic. But the culinary masterpiece is definitely worth it!

Ingredients

Fresh chicken eggs – 3 pcs.;
Milk – 80 ml;
Wheat flour – 5 tbsp;
Sour cream - a little less than a full glass;
Homemade butter or cream – 1 tbsp;
Sugar with vanillin – 1 sachet;
Salt – 0.5 tsp;
Powdered sugar - 1 tbsp.

Making thin sour cream lacy pancakes at home

Separating the egg whites, mix the yolks with sour cream, add salt and stir again.
Slowly add milk and melted butter.
When the mass becomes homogeneous (use a mixer for this), you need to add all the flour.
The squirrels are waiting in the wings. After pouring in the powder, turn them into thick foam and add it to the dough.

After stirring, we immediately begin baking pancakes. To avoid wasting time, it is advisable to preheat the pan in advance. Its surface under each flatbread should be greased with butter or a drop of lean oil.

Sometimes food gets stuck in the refrigerator and you have to urgently find a use for it. With sour cream, for example, you get excellent thin pancakes that will go great for breakfast. You can enjoy them just like that, flavored with your favorite jam, or wrap something equally tasty in them. In any case, you will get a breakfast (lunch or dinner) that you won’t need to beg to finish - there will be nothing left of it in an instant.

Thin pancakes with holes

Despite the fact that sour cream is a fairly thick dairy product, it can be used to make thin pancakes. In this case, pure sour cream is also not used, it is diluted with carbonated mineral water. The pancakes turn out very fragrant, golden brown, crispy, and go well with almost any filling, especially sweet ones. The pancake recipe is simple and quick.

Ingredients

The composition of the products is traditional for any type of pancakes. For thin sour cream-based pancakes you will need the following products:

80 milliliters of carbonated mineral water without flavoring;
3 medium eggs;
vanilla extract – a couple of drops (or 1 packet of dry vanilla);
15 percent sour cream - 200 milliliters;
1 tablespoon melted butter or margarine;
5 heaped tablespoons of white flour;
5 tablespoons of refined oil;
a pinch of salt.

We will not use baking powder or soda. They add fluffiness to the dough and make it difficult to achieve crispy edges. It is due to the absence of baking powder that small holes form on the surface of the pancakes.

Two video recipes for pancake dough from the chef of our website

Povarenok has many proven pancake recipes, which you can find in the video or on our website.

Hello everyone! And again we are talking about pancakes, and those made from sour cream. Have you done this at least once in your life? What were your successes?

In fact, the technology for making such delicacies is almost no different from the traditional classic versions on or Only the main component will now be sour cream, perhaps you have had it lying around in your refrigerator for a long time and you can use it with great success in this dish.

Moreover, at the very end I want to offer you a slightly creative culinary recipe, which you will definitely take note of after reading this article. Do you know why? Because this type will be very satisfying and unique in its taste.

Since there are a great many varieties, I offer you first an option so that the pancakes turn out thin, and then there will be others - fluffy. After all, it’s a matter of taste; whoever prefers which ones will make them.

We will need:

flour - 200 g
sour cream 10% - 1 tbsp.
egg - 2 tbsp.
sugar - 1 tbsp
soda - 1 tsp
vanillin - 1 pinch
salt - 1 pinch
butter
maple syrup - to taste

Cooking method:

1. Add granulated sugar, soda and sour cream to the flour.

Important! Before making the dough, sift the flour through a sieve so that it is saturated with oxygen, and then you get those very desired patterned holes.

Mix the mixture carefully with a regular hand whisk; no need to whisk. Just add a pinch of salt and stir.

3. Mix the egg mass with the dough.

4. The dough will turn out runny and should be without a single lump.

5. Now take a piece of butter and grease the pan for the first pancake with it so that it does not stick.

6. Now all that remains is to fry, to do this, heat the frying pan over medium heat and pour the dough mixture into a ladle, spreading evenly over the surface. Wait until the first side is browned, then turn over to the other side.

Grease each pancake with butter, decorate with scoops of ice cream and top with maple syrup.

Pancakes with sour cream and milk (they turn out delicate)

Even if you have never prepared these delicacies with sour cream, I assure you that you will not regret if you prepare them for an afternoon snack or a light dessert today. After all, it is those sweet delicacies that are made with love and care for your loved ones that will always remind you of that very taste from childhood.

I remember in my youth I loved to gobble them up so much that my grandmother didn’t even have time to pour it into the frying pan, and I was already asking for more. There were times…

We will need:

sour cream 10-15% - 1 tbsp.
milk - 100 ml
sugar - 3 tbsp
flour - 200 g
eggs - 2 pcs.
salt - 0.5 tsp
soda - 0.5 tsp

Cooking method:

1. Break a couple of chicken eggs into a bowl and quickly add sugar and salt.

2. Carefully, slowly, beat lightly into a fluffy mass.

3. Then add the milk, which you preheat until warm on the stove. Stir, then pour in the sour cream, it should be warm, but not hot, it will be enough if it stands on the table for a while and cools down, it becomes room temperature.

4. For airy bubble dough, you need to sift the flour through a strainer several times, this will also saturate it with oxygen, which will affect the pleasant taste. You need to try hard and bubble the mixture so that no lumps form.

5. Next, add baking soda, quench it lightly with lemon juice or citric acid. Although this step can be skipped, because sour cream is an acidic product and the soda in it will easily extinguish itself and begin to hiss and seethe.

6. Here is the reaction, all the pancake dough is in bubbles, as if in holes. Amazing property, once or twice and you're done).

7. Now let the dough rest for at least 15 minutes, and then bake some goodies in the pan. It is best to fry these little suns either on a special pancake maker, or take a cast-iron or non-stick frying pan with a thick bottom so that the dough is well baked and the pancake does not stick to the dishes.

Before baking, lightly grease the frying pan with vegetable oil using a silicone brush, heat it up and then spread the liquid with a ladle. As soon as you see a golden brown edge, flip the pancake over to the other side.

8. The second side fries much faster than the first, keep this in mind. Have some delicious discoveries, help yourself!

Openwork pancakes with holes made with sour cream and water (custard): step-by-step preparation with photos

Ingredients:

Sour cream – 200 g;
Eggs – 2 pcs.;
Cold water – 200 g;
Salt – ½ tsp;
Granulated sugar – 3 tbsp. spoons without top;
Soda – 0.5 tsp;
Vegetable oil in the dough - 3 tbsp. l., plus 3 tbsp. l. for frying;
Flour;
Boiling water – 1 l.

Step-by-step preparation:

Dilute sour cream with water in a 1:1 ratio. It’s more convenient to do this in a plastic or glass jar with a lid - just combine the ingredients and shake the container well several times.
Add baking soda dissolved in vinegar or lemon juice and stir until bubbles appear.
Add sugar, salt, beat in eggs.
When adding flour, knead the dough a little thicker than for pancakes. Give it a try. If you like your pancakes sweeter, add granulated sugar. Leave for 10 minutes.
Put the water to boil.
Add about a quarter cup of water at a time and stir, add water again and stir again. Bring the dough to pancake consistency.
Pour in vegetable oil, stir. Taste and add salt if necessary.
Place the frying pan over medium heat and grease it. As soon as the pan is hot, start baking.

To avoid lumps, first knead thicker (like pancakes), and then add liquid.

Before cooking, decide what you will serve them with. It is better not to use this recipe for pancakes with liquid filling - it will leak out, making the pancakes too lacy.

Homemade sour cream pancakes: recipe without eggs

Another rather simple option, suitable for the Lenten table when Maslenitsa passes. Therefore, I suggest you try it too, it’s incredible, but it also turns out truly delicious, although of course it tastes better with eggs in my opinion))).

The recipe is quite interesting, as it uses starch, which adds some zest, making the pancakes fluffy and very elegant. Without starch, nothing will work; the dough will stick to the dishes.

We will need:

flour - 300 g
sour cream 20% - 200 g
vegetable oil - 2-3 tbsp
corn starch - 2 tbsp
granulated sugar - 2 tbsp
salt - 0.5 tsp
soda - 0.5 tsp

Cooking method:

1. Get started as usual by preparing the dough. Sift all the dry ingredients through a sieve, this is flour, soda and starch into one cup, take it deeper. Then pour in small portions of water at room temperature and stir.

2. You will need to mix salt, sugar and sour cream in another container, and then add it to the resulting lump-free dough. Stir and pour in vegetable oil. Let stand covered for 30 minutes, and then start baking pancakes.

3. It should be remembered that such round cakes are fried in a well-heated frying pan on both sides; for the first pancake, the frying pan should be greased with vegetable oil, and all subsequent pancakes should be fried dry.

Bake on both sides until success awaits you in the form of beautiful and rosy suns. Top with syrup or jam and eat to your health! Bon appetit!

Tender sour cream pancakes

This recipe will be the best one in your cookbook.

Dough:

Water – 700 milliliters.
360 gr. sifted flour (you can use pancake flour after studying its composition).
2-3 eggs.
4 tablespoons of sour cream.
Half a glass of granulated sugar.
Vegetable oil.
A pinch of salt.

Preparation:

Beat the eggs into a white foam.
Add sugar, salt and sour cream to the egg mixture.
Mix the dough well.
Now add water and stir.
Pour in the sifted flour and add 1 tbsp. a spoonful of vegetable oil. Mix until smooth.
Leave the dough to stand for 15 minutes and you can start baking pancakes.

Thin pancakes are baked on both sides in a hot pancake pan greased with vegetable oil. You can make pancake rolls from pancakes, bake them in the oven with different sauces and toppings.