Sour Cream Pancakes
Description
Homemade baking for tea. Who could turn down colorful, golden pancakes served with honey, berries, and hot tea or coffee? Hardly anyone will—unless they simply don’t have a sweet tooth! Pancakes come together very quickly; the batter doesn’t need resting time. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use sour cream of any fat content, including farm-made sour cream.
- 2
Step 2
Spoon the sour cream into a deep bowl, crack a chicken egg into the same bowl, and add the sugar and salt. Pour in the water and whisk thoroughly with a whisk.
- 3
Step 3
Neutralize the baking soda with vinegar and mix it into the egg mixture.
- 4
Step 4
Add the flour and fold it into the egg mixture without beating, so you do not lose the air bubbles. Pour in the vegetable oil and mix again. If you like, you can add vanilla sugar.
- 5
Step 5
Heat a frying pan on the stove; the first time, grease it with oil and pour half a ladleful of batter into the center. Turn the heat down to medium and cook the pancake until large bubbles burst on the surface of the batter.
- 6
Step 6
Carefully flip the pancake over and cook for another 1–2 minutes until golden brown. Cook all the remaining pancakes the same way.
- 7
Step 7
Place the hot pancakes on a plate and serve them with berries and honey to the table.