What could be simpler and tastier than pancakes? Of course, thin lacy pancakes with holes, with a unique sour cream taste! They are perfect for pancake cakes and go amazingly well with sweet additives. This recipe with photo will allow you to quickly and easily prepare breakfast or a light snack.

To ensure that the dough comes out without lumps, there are several secrets:

1. Add flour to liquid ingredients, not the other way around.
2. Always sift the flour.
3. Beat the dough with a whisk or mixer at increasing speed.
4. At the same time beat and add flour.

Cooking time – 30 minutes. Makes 25-30 pancakes.

Ingredients:

• eggs – 2 pcs.,
• flour - 1 cup,
• sour cream – 200 g.,
• water – 1 glass,
• sugar – 2 tbsp. spoons,
• salt - a pinch,
• soda – 0.5 teaspoon,
• citric acid – 0.5 teaspoons,
• sunflower oil – 2 tbsp. spoons.

How to cook thin pancakes with sour cream

Pour water into a deep bowl, dissolve soda and citric acid (you should get a “pop”). Pour in all the sour cream and whisk the mixture thoroughly. There should be no lumps.

Beat in two eggs and beat the mixture thoroughly. If you do not have a mixer, but a whisk, then it is better to beat the eggs in a separate container before adding them to the liquid. Otherwise, the dough will not be homogeneous. Continuing to beat, add the amount of sugar, salt and vegetable oil.

Add flour to the mixture in small portions, literally a spoon at a time. Don’t rush to pour it all out at once; you may need a little less flour.

Frying process. Add a drop of oil to a hot frying pan and spread it over the entire surface with a brush. This is done only for the first pancake, the rest are fried in a dry frying pan.

Scoop out about 1/2 a ladle of dough, quickly pour it into the pan and, swirling it, distribute all the dough evenly. After a minute, turn over and bake on the other side.

Do this with the entire dough. It may become thicker towards the end as the flour has swelled. Just add a couple of tablespoons of water and continue frying.

You can coat each pancake with butter and sprinkle with sugar while it is hot. This will make them taste better if you have to reheat them. Thin lacy pancakes are best served with rich sour cream, jam, condensed milk, and freshly prepared caramel.

For pancakes with sour cream, the main task is to preserve two main ingredients: flour and sour cream, and all other products can vary. They are perfect for Maslenitsa or can be prepared for tea. Children enjoy eating pancakes. And, if you cook them with sour cream, they will turn out even more tender and tastier.

You can try the simplest recipe for making pancakes with sour cream. Preparing the dough is very simple. All you have to do is mix all the ingredients and you can bake pancakes. They can be any thickness, depending on your taste.

Required Products

• 250 ml sour cream;
• 250 grams of flour;
• 2 eggs;
• a pinch of salt;
• sugar;
• soda on the tip of a knife;
• water;
• vegetable oil.

Cooking

Recipe for making pancakes with milk

Pancakes made with milk turn out very tasty and tender. In addition to the dairy product, a fermented milk ingredient is added to the dough, as it contains a large amount of vitamins and microelements. Sour cream is easier to digest than milk. The recipe is very simple.

Required Products

• 1 liter of milk;
• 6 eggs;
• a pinch of salt;
• 1 tsp Sahara;
• 2 tsp sour cream;
• flour.

Cooking

Ready pancakes with milk should be greased with butter and can be served.

Recipe for pancakes with lemon zest

You can try making unusual pancakes with lemon zest. They can be cooked as usual in the whole pan or in the form of small pancakes. Lemon gives pancakes a special taste.

Required Products

• 250 grams of flour;
• 2 eggs;
• lemon;
• 65 grams of butter;
• 100 ml milk;
• 160 grams of sour cream;
• 1 tsp olive oil;
• 1 tsp Sahara;
• 1 tsp baking powder.

Cooking

Any recipe for making pancakes with sour cream will appeal to both adults and children. They can be prepared in any size and thickness. You can serve sour cream pancakes with jam or condensed milk.

Pancakes are a traditional Russian food. Almost every family prepares pancakes often. Pancake dough can be prepared with milk, kefir, and sour cream. Many people prepare pancake dough without eggs or with water. Sour cream pancakes can be filled with cottage cheese, custard or savory fillings: meat, minced meat, cheese and ham, mushrooms and many others.

Classic recipe

Dough:

• 2 chicken eggs (you can do without eggs).
• 3 tbsp. boiled water.
• A glass of sour cream.
• 360 gr. premium flour.
• Granulated sugar - to taste.
• Salt - a small pinch.
• Vegetable oil – 100 grams.

Step-by-step instructions for making sour cream pancakes:

1. Boil water and cool it to 37 °C.
2. Dissolve sour cream in cooled water.
3. Separate the whites from the yolks.
4. Salt the diluted sour cream and add the yolks to it.
5. Beat the sour cream and yolks thoroughly with a mixer until thick foam.
6. Reduce mixer speed and add flour in small portions.
7. Take the egg whites and beat them in a separate bowl until they form soft peaks.
8. Then carefully fold the whites into the dough.
9. Mix the dough using a spoon or spatula from bottom to top.
10. Preheat the frying pan by greasing it with vegetable oil.
11. Pour the batter into the middle of the pan and spread it across the entire diameter of the pan.

For thin pancakes, it is recommended to use a pancake pan. The thickness of the pancakes depends entirely on your desire, and, for example, from thick sour cream pancakes you can make a real pancake cake, layering it with sour cream.

Serve pancakes with jam, honey or syrup.

Don't be afraid to experiment and cook something new. Surprise your family and friends with delicious dishes. Bon appetit!

Thin golden brown pancakes with sour cream dough

Do you want to cook rosy, delicious, thin pancakes with sour cream? A simple recipe will help you with this.

The main condition of this recipe is to add a small amount of water or milk to the sour cream. Pancakes with cottage cheese baked in the oven in sour cream and cream filling are very tasty. The prepared pancakes are interesting for their taste and dense texture.

It’s good to wrap curd filling in such pancakes or make a pancake cake coated with sour cream. They are stored for a long time without losing their softness.

Required ingredients:

• 750 ml. water.
• 2 tbsp. (16 tablespoons) sifted flour.
• 2 eggs.
• Sugar 5-6 tbsp. spoons (more possible).
• Sour cream -3 tbsp. spoons.
• Salt – a small pinch.
• Sunflower oil for frying pancakes.

Description of preparation:

1. Beat the eggs with a whisk or mixer.
2. Add sour cream, sugar and salt to the beaten eggs.
3. Mix everything thoroughly.
4. Pour in water.
5. It's time to add the sifted flour.
6. Add flour in small portions.
7. Add 1 tbsp. spoon of sunflower oil into the dough.
8. Mix everything well.
9. The dough should have a homogeneous consistency without lumps. Bake pancakes until golden brown.

Pancakes with meat or vegetable fillings can be baked in the oven, poured with cream. And who said that the first pancake always comes out lumpy?

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:

1. Beat the eggs into a white foam.
2. Add sugar, salt and sour cream to the egg mixture.
3. Mix the dough well.
4. Now add water and stir.
5. Pour in the sifted flour and add 1 tbsp. a spoonful of vegetable oil. Mix until smooth.
6. 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.

Openwork pancakes with sour cream dough

The pancakes turn out tender and just melt in your mouth. They will be an ideal option for children's breakfast, lunch or snack at school.

To make lacy sour cream pancakes, you will need:

• Liquid sour cream (10%) – 1 cup.
• 2 eggs Sifted flour – 20 grams.
• Water – 1 glass.
• A pinch of salt.
• Sugar to taste.
• Sunflower oil.

Step-by-step instructions for preparing pancakes:

1. Separate the whites from the yolks.
2. Take sour cream, salt it and add yolks and sugar.
3. Add water and stir well.
4. Beat the whites to stiff peaks.
5. Gently fold the whipped whites into the dough and mix from bottom to top.
6. Now add flour. Stir until smooth.
7. There should be no lumps in the dough.
8. Heat a frying pan by greasing it with vegetable oil.
9. Bake the pancakes until golden brown.

Thanks to the whipped egg whites, the pancakes turn out delicate and incredibly tasty.

Custard pancakes with sour cream

These pancakes are perfect for Maslenitsa week. Children enjoy eating such thin pancakes.

To do this you will need:

• Sour cream – 250 gr.
• Flour – 400 gr.
• Chicken eggs - 3 pcs.
• Boiling water – 1 glass.
• Sugar, salt - to your taste
• Soda – ¼ tsp.
• Sunflower oil – 100 ml.

Cooking steps:

1. Mix eggs and sour cream.
2. Add all dry ingredients (salt, baking soda, sugar and flour).
3. Mix everything thoroughly. Lumps are a taboo!
4. Add vegetable oil to the dough. Stir.
5. Now pour a glass of boiling water into the dough and quickly stir the water into the dough.
6. Heat a frying pan. Pour the batter into the center of the pan and spread to all sides. The pancake should be thin.
7. Fry the pancakes over medium heat until the edges of the pancake are crispy and golden brown.

Pancakes can be baked in the oven. Fill pancakes with your favorite meat filling or stewed vegetables. Place them in a circle in the cake tin. Fill with eggs and cream. These pies can be made in two tiers.

Recipe for pancakes with sour cream (video)

How to cook pumpkin pancakes with sour cream (video)

Pancakes are prepared very simply; anyone, even a novice cook, can handle this task. Don't be afraid to experiment, because the game is worth the candle! Bon appetit!

How to cook thin pancakes with sour cream with holes - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes with sour cream - classic recipe with photos step by step

• 3 cups flour;
• two eggs;
• a glass of sour cream;
• a teaspoon of salt.

Step-by-step preparation of pancakes with sour cream:

To prepare classic pancakes with sour cream according to this recipe, you need to salt the sour cream, then add the yolks to it and beat everything thoroughly. Next, gradually add flour and continue stirring. Whisk the whites separately and add them to our dough for making pancakes with sour cream. Mix everything again.

Finally, you can start cooking pancakes with sour cream using this recipe. First you need to heat the frying pan and grease it with butter. You can eat sour cream pancakes with anything. In general, 3 options are good: fruit or berry jam, meat fillings, or cottage cheese.

How to cook sour cream pancakes with holes?

• eggs – 2 pcs;
• sour cream – 200 gr.;
• flour – 600 gr;
• salt to taste;
• vegetable oil for baking.

Step-by-step preparation of sour cream pancakes with holes:

To prepare pancakes with holes in sour cream, first separate the yolks from the whites in the eggs. Place sour cream in a deep bowl, add egg yolks, and a little salt. Next, to prepare pancakes with sour cream with holes according to our recipe with photo, all this must be beaten well. Gradually add flour while continuing to beat the dough. Separately, you need to beat the egg whites (preferably with a mixer, but you can also use a whisk) until you obtain a soft foam. Everything prepared should be combined, stirring thoroughly, to prepare sour cream pancakes with holes. The frying pan for making pancakes with sour cream according to this recipe must be well heated, which must be coated with oil. Pancakes with sour cream should be fried on both sides, turning quickly.

Pancakes with milk and sour cream - recipe with photos

• 500 ml milk;
• 4 eggs (preferably not large);
• 2 tbsp. spoons of sugar;
• 3 tbsp. spoons of sour cream;
• 6 tbsp. spoons of flour;
• vegetable oil.

Step-by-step preparation of pancakes with milk and sour cream:

To prepare pancakes with milk and sour cream according to the recipe with the photo, first wash the eggs and dry them. Then separate the white from the yolk. Beat the yolks with sugar, gradually add sour cream and milk. Beat everything until smooth with a mixer. We begin to add flour in small portions and continue mixing the pancake batter with sour cream and milk. Whip the whites together with salt until foam forms. Then add our proteins to the dough, add vegetable oil and mix everything thoroughly. Pancake dough made with milk and sour cream is ready for baking. Heat up the frying pan, grease it with oil and start frying pancakes with milk and sour cream according to this recipe. In a few minutes, pancakes with milk and sour cream will be ready.

Thin pancakes with sour cream - recipe with photo

• 200 grams of sour cream (preferably 20%);
• two eggs;
• a glass of flour;
• 3 tbsp. spoons of sugar;
• 0.5 teaspoons of salt, soda and baking powder;
• vegetable oil.

Step-by-step preparation of thin pancakes with sour cream:

To prepare thin pancakes with sour cream, first mix sugar, soda, salt, eggs, baking powder and vegetable oil. Add flour a little at a time according to the recipe with a photo of making thin pancakes with sour cream. Whisk until there are no lumps. You can start baking pancakes with sour cream according to our recipe in a properly heated frying pan. Fry them for 2 minutes on each side. The result is delicious pancakes with golden brown crusts.

Cooking thin pancakes with sour cream has never been particularly difficult. They are always made quickly and the result is very tasty. Thin pancakes with sour cream are a unique creation; you can cook them for breakfast, take them to school with you, etc. Moreover, you can cook them often, as the variety of recipes allows you to do so. They simply cannot get bored. The recipe for thin pancakes with sour cream that we shared with you will come in handy someday.

Thin sour cream pancakes with holes - how to cook?

• chicken eggs – 2 shit;
• sugar – 1-3 tablespoons;
• salt – ½ teaspoon;
• milk – 0.5 liters;
• vegetable oil – 2 tablespoons;
• flour – 380 gr.;
• sour cream – 100 gr.;
• soda – ½ teaspoon;
• vinegar – 1 teaspoon.

Step-by-step preparation of thin sour cream pancakes with holes:

To prepare thin sour cream pancakes with holes according to our recipe, you should take chicken eggs, add salt, as well as sugar, mix everything and beat with a mixer. Next, add vegetable oil and mix the resulting consistency again. Carefully pour milk into it and stir until a mass is formed that is homogeneous in appearance. Afterwards, to prepare thin sour cream pancakes with holes, you need to add soda, previously quenched with vinegar. Now you should start adding flour in small portions. The dough for thin sour cream pancakes with holes should be mixed and beaten so that there are no lumps. Next, you should prepare the frying pan, i.e. heat it up and grease it with oil. It is advisable to choose oil that is light and odorless. The process of frying thin sour cream pancakes with holes is standard; you need to fry them on both sides, carefully turning them over.

Ready-made pancakes prepared with sour cream, thin with holes according to our recipe, can be greased with pre-melted butter. Thin sour cream pancakes with holes can be given any shape (tubes, triangles, envelopes) and placed in the prepared dish. It is advisable to serve sour cream along with pancakes. The pancakes turn out very beautiful, as they have a ruddy golden color and are very tasty.

These sour cream pancakes, the recipe for which was described in this article, can be served with jam and jams, with meat, fish fillings, pates, fruits, wrapped in envelopes. Pancakes with sour cream are very convenient to prepare for breakfast; you can take them with you to have a snack while working, studying or traveling.

Video with a recipe for making pancakes with sour cream

How to cook thin pancakes with sour cream

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.

Thin pancakes with homemade sour cream: a classic recipe

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.

1. 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.
2. Dilute the mixture with soda and season with the prepared piece of butter.
3. Cover the pancake dough that we have made and let it sit (without refrigeration).
4. 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.
5. 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.
6. 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.

• 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

1. Foam the eggs using a mixer, combine with sour cream, add powdered sugar and salt, use the mixer again.
2. Next, pour water into the mixture, followed by gradually adding flour, without ceasing to knead the dough with a mixer to avoid lumpiness.
3. 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.

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!

• 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 delicious 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.

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Thin pancakes with sour cream

Any housewife knows that cooking pancakes exclusively with sour cream will not work. In this case, you will get excellent pancakes, but not pancakes. The mentioned fermented milk product will still be used in the dough, but with the addition of liquid. Pancakes made with sour cream and water are delicious. My recipe will teach you how to bake thin pancakes with holes.
They turn out lacy and ruddy, and thanks to the addition of sour cream, they are also very tender. These delicate pancakes will serve as a wonderful dish for dessert or for breakfast with a cup of hot tea. They go well with jam, honey, preserves. They can be rolled into a tube and topped with berry sauce. This dessert will undoubtedly decorate any festive table. Also, these pancakes can easily be stuffed with any fillings: cottage cheese, meat, liver, lung, apples and other fruits.
Despite the fact that every housewife has her own, proven and favorite recipe for making pancakes. I still recommend trying to cook them according to my recipe. Moreover, the cooking process itself is very simple and does not take much time.

Products:
– flour – 250 grams,
– sour cream – 3 tbsp. (large)
– egg – 1 pc.
– salt – a pinch,
– sugar – to taste,
– refined vegetable oil – 2 tbsp.
– drinking water – 500 ml. (approximately).

In a convenient container for kneading the dough, place the flour, which it is advisable to sift. Pour in refined vegetable oil. The oil must be refined so that the pancakes do not have a characteristic odor. Beat in the egg, add sugar, salt and sour cream.

Pour drinking water at room temperature over all products and knead the dough without lumps. You can use a whisk, mixer or blender for this process.

Place the pan on the stove and heat well. Before preparing the first pancake, grease the pan with lard or pour 0.5 tbsp. refined vegetable oil. Then pour a portion of the dough into the frying pan with a ladle, twist it in different directions so that the dough spreads evenly, and fry the pancake on both sides until golden brown.

Do a similar procedure with all the dough, bake thin pancakes with sour cream and water and serve them.

Pancakes with sour cream: fluffy and thin with holes

As a base for pancakes, you can use not only the classic liquid ingredients - water, milk or whey, but also use sour cream to knead the pancake dough. It is also a dairy product, so the finished product will taste like traditional milk pancakes. The difference is that sour cream, even 10 percent, is much thicker than milk or water. This must be taken into account when kneading the dough.

Often, when using sour cream pancake recipes with this ingredient, it is recommended to add water or milk to make the sour cream more liquid. From pure sour cream, pancakes are made thicker; they are usually made with yeast or soda, and thin lace pancakes can be made from sour cream diluted with water/milk. So, we offer 2 recipes for sour cream-based pancakes.

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.

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.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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 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.

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.

Cooking method

Depending on how thin you want your pancakes, you should choose the fat content of sour cream. The more liquid and less fatty it is, the thinner the pancakes will be. It is optimal to use sour cream with a fat content of 10–15%, and take higher-calorie sour cream in smaller quantities and dilute it with more water.

Let's start cooking:

1. Prepare a large, voluminous bowl in which it will be convenient to stir a large amount of dough.
2. Break all the eggs into this container at once, add sour cream and mix well. At the end of kneading, salt the dough.
3. Now sift the premium flour and gradually add it to the sour cream base. Mix everything thoroughly with a whisk or beat with a mixer. At this stage you will have a fairly thick dough.
4. To make it thinner, dilute the mixture with sparkling water and add a knob of very soft or melted butter. Stir again until smooth, cover and let sit for about an hour.
5. After this, heat a pancake or simply non-stick frying pan, grease with fat without a distinct taste, for example, vegetable oil or margarine.
6. Pour a very small amount of liquid pancake batter into a well-heated frying pan and immediately distribute it so that the pancake is as thin as possible. If there are holes left, they do not need to be closed. Flip the pancake as soon as the edge begins to brown. On the second side, the product is fried for no more than 30 seconds.

These pancakes turn out to be very brittle, so you won’t be able to wrap the filling in them. However, they can be served with sour cream, condensed milk, honey, sauce or homemade jam.

Tender baked goods in a frying pan - homemade pancakes with sour cream, recipes with photos

Making pancakes with sour cream is easy and enjoyable. The finished dough is moderately airy and not too thick. To add fluffiness, yeast or baking powder is added to it, and for additional elasticity, the thick sour cream base is diluted with milk, cream or even ordinary water. It depends on the consistency of the dish you plan to prepare.

Thin pancakes with sour cream and milk with eggs, recipe with photos step by step

Openwork, light milk pancakes with sour cream are ideal for stuffing with any types of fillings, both sweet and savory. The dough browns beautifully in the frying pan, retains its shape perfectly, does not tear or get wet even from hot, liquid fillings.

Required ingredients:

• eggs – 4 pcs.
• milk 3.2% – ½ l
• sugar – 3 tbsp
• sour cream 20% – 3.5 tbsp
• wheat flour – 7 tbsp
• vegetable oil – 2 tbsp
• sea ​​salt – 1/3 tsp

Step-by-step instruction

1. Grind the yolks with sugar.

Combine the whites with salt and beat with a whisk.

Pour milk into the yolk mixture in a thin stream, add sour cream and gently foam with a mixer.

Sift the flour and add it in small portions to the liquid base. At the end, add the whipped egg whites, vegetable oil and mix very well.

Heat the pan well and grease it with a slice of lard. Brown the pancakes on each side until golden brown, roll into tubes, garnish with berry jam and serve.

Delicious pancakes with sour cream and water

Pancakes mixed with sour cream and water are pleasantly rich in the middle and slightly crunchy at the very edges. Instead of sugar, the composition includes finely ground powder. It does not weigh down the dough and gives it the necessary fluffiness. That is why there is no need to put yeast, soda and baking powder into the flour mixture.

Pancakes with sour cream, recipe with photo

Required ingredients:

• flour – 2 tbsp
• eggs – 2 pcs
• boiled water – 2 tbsp
• sour cream 20% – 3 tbsp
• powdered sugar – 1.5 tbsp
• vegetable oil – 1 tbsp
• salt – 1/3 tsp

Step-by-step instruction

1. Beat the eggs into a light, airy foam. Add sour cream, salt and powdered sugar, beat thoroughly again and pour in all the water.
2. Add the sifted flour, add the butter and mix very well until all the components dissolve and the mass acquires a smooth and uniform structure.
3. Heat a frying pan over high heat and lightly grease it with any animal fat. Using a ladle, pour the dough onto the work surface and allow it to spread along the bottom on its own.
4. Bake the pancakes for 1 minute on each side, place on a serving plate, pour over the liquid syrup and serve with candied fruits and fresh fruit.

How to cook thick yeast pancakes with sour cream and kefir, recipe with photo

Pancake dough made with sour cream and cream turns out airy and porous. During the baking process, it rises well and the consistency resembles a fluffy homemade sponge cake. These pancakes are not suitable for wrapping the filling. They are best served with liquid honey, thick sauces or fruit syrups.

Pancakes with sour cream, recipe

Required ingredients:

• sour cream 20% – 400 ml
• dry yeast – 10 g
• kefir – 250 ml
• wheat flour – 2 tbsp
• mineral water – 250 ml
• squirrels – 5 pcs.
• powdered sugar – 70 g
• vegetable oil – 50 ml
• salt – ½ tsp

Step-by-step instruction

1. Dissolve yeast and a tablespoon of flour in a glass of mineral water. Mix well and place in a warm place so that the dough ferments and rises.
2. In a deep container, combine the sifted flour, sour cream and quickly knead the base for pancake dough.
3. Beat the whites with salt into a strong foam and add to the flour mixture.
4. Pour sugar into kefir and add it to all other ingredients along with the dough. Stir with a mixer at the lowest speed and add sunflower oil at the end.
5. Leave the finished dough on the kitchen counter for 50-60 minutes. During this time, all ingredients will completely dissolve and the mass will increase in volume.
6. Stir the dough again, bake the pancakes in a dry hot frying pan for 1.5 minutes on each side and serve hot.

How to make pancakes with sour cream at home without eggs

Dough prepared without eggs has a fairly loose consistency. You need to turn it over very carefully, otherwise the product risks falling apart into halves or pieces. To keep the pancakes soft longer and not dry out, it is recommended to soak them in rich butter, previously melted in a water bath, before serving.

Required ingredients:

• wheat flour – 300 g
• sour cream 15% – 100 ml
• potato starch – 2 tbsp
• boiled water – ½ l
• granulated sugar – 2 tbsp
• salt – 1/3 tsp
• soda – ½ tsp
• vegetable oil – 2 tbsp

Step-by-step instruction

1. Combine wheat flour with potato starch and sift through a kitchen sieve. Pour in water at room temperature and mix thoroughly, rubbing out lumps and clots.
2. Whisk sour cream, sugar and salt and add to the flour mixture. At the end, add soda, pour in the oil and mix very well until a plastic, homogeneous consistency. Let sit for 20 minutes on the kitchen counter.
3. Bake in a well-heated frying pan for 50-70 seconds on each side. Serve hot with whipped cream, honey or jam.

How to make thin pancakes with holes with sour cream, recipe thin with holes

Patterned pancakes with sour cream have a pleasant, rich structure, a very delicate, creamy taste and a delicate, subtle aroma. To make the dish brighter, richer and more fragrant, you can add a bag of vanilla sugar or a couple of pinches of ground cinnamon to the dough. A light, spicy note will turn a classic dessert into a very unusual, refined and original delicacy.

Pancakes with sour cream and boiling water

Pancakes with sour cream and boiling water are a simple, convenient and practical recipe, it is just as successful as pancakes with milk or whey. A jar of sour cream is enough for the dough, so if you have to periodically clean out the refrigerator, take note of this option for preparing pancakes. Sour cream is mixed with yolk and sugar and diluted with boiling water. The mixture immediately begins to actively foam, this effect is achieved by combining the yolks and boiling water. Then flour and butter are added and finally the whites are added to the dough, whipped into a dense foam. The dough will be airy and fluffy, and pancakes made with sour cream and boiling water according to this recipe will turn out thin, with small holes.
To make even more holes, you can add slaked soda. But keep in mind that soda dries out the dough, the pancakes will be soft, but a little dry. If you like tender pancakes, cook without adding soda; if you like your pancakes to be lacy, add soda.

– sour cream 10-15% fat – 100 ml;
– boiling water – 1 glass;
– egg – 1 pc;
– sugar – 2 tbsp. l;
– fine salt – a pinch;
– soda – 0.5 tsp. (+ 0.5 tbsp vinegar) – optional;
– vegetable oil – 2 tbsp. l.;
– flour – an incomplete glass;
– jam, honey or condensed milk – for serving.

Carefully break the egg, separate the white and put it in the refrigerator for now. Grind the yolk with two tablespoons of sugar; if you like sweet pancakes, add another spoon. Add sour cream, it is better to take it not very thick, with a low percentage of fat content. The kind you usually buy for cheesecakes, casseroles, pancakes. Stir and pour in a glass of boiling water. When adding boiling water, whisk everything together. Pour hot water in a thin stream so as not to burn yourself and not to cook the yolks.

Immediately sift the flour into a bowl with the resulting fluffy mass. Then, if it turns out that the dough is a bit thick, you can dilute it with boiling water.

Beat the dough with a mixer, gradually increasing the speed to maximum. You need to beat well to break up all the lumps of flour and saturate the dough with air bubbles.

Add vegetable oil, any refined one. Stir with a spoon or whisk.

In a separate bowl, preferably deep and narrow, beat the egg white with a pinch of salt. You need to beat until a fluffy dense foam of snow-white color. In order for the egg whites to beat well, the dishes must be clean and dry, and the mixer whisks must also be clean and dry. Add the egg white into the dough in portions, gently mixing from bottom to top.

The result will be a thin, fluffy dough, homogeneous in composition, slightly thicker in consistency than regular pancake dough. If you add baking soda, quench with vinegar and add after all other ingredients have been added.

Let the dough stand for 10-12 minutes. Stir and pour into a well-heated frying pan greased with vegetable oil. Shaking the pan, distribute the dough thinly, filling the entire surface. Bake for a little longer than a minute until all wet areas disappear.

Pry it with a spatula, turn it over and finish cooking the second side. In less than a minute the pancake will be browned. Remove from the pan, cover and pour in a new portion.

To make the pancakes soft and tender, grease them each or every other with butter and be sure to cover them with a bowl. When all the pancakes are ready, serve. You can add whatever you want: pour condensed milk, jam on the pancakes, get honey, sour cream or brew cocoa. Bon appetit!

Pay attention to the recipe for thin pancakes with holes in milk.

• Sour cream pancakes with cheese
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• Pancakes made with yeast, thin, with holes
• Whey pancakes with apple filling
• Thin pancakes with kefir, the right recipe

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The creamy taste of pancakes with sour cream has been familiar to us since childhood. Their advantage is that, depending on the recipe, they can be of different thicknesses: thin or fluffy. You can wrap the filling in them and serve with sour cream and sweet jam.

This is an “immortal classic” - a traditional way of preparing pancakes with the addition of sour cream. It is recommended to start with it, and then you can start experiments and more complex recipes.

1. First, mix half a teaspoon of salt and two cups of low-fat sour cream.
2. Then add the pre-beaten yolks of two chicken eggs. To achieve an airy dish, no lumps should remain when mixing the ingredients.
3. Continue whisking the mixture while slowly adding the sifted flour (three cups).
4. Lastly, add the egg whites and stir the resulting mixture.
5. Fry the pancakes in a lightly oiled frying pan until golden brown around the edges.

With added water

To sweeten the pancakes, you can add vanilla, flavorings or powdered sugar to taste.

1. Beat two eggs with a whisk until fluffy foam forms.
2. To the egg mixture, add a third of a teaspoon of salt and three tablespoons of low-fat sour cream, and, if desired, vanilla or powdered sugar.
3. Beat all the ingredients again, then add two glasses of water to them.
4. Sift two cups of flour. There should be no compactions or lumps in it.
5. Add flour to remaining ingredients.
6. The next step is to add a tablespoon of vegetable oil. Mix thoroughly until the mixture becomes homogeneous.
7. You need to fry the pancakes for a minute on each side. The dish is ready!

With the addition of kefir

Pancake dough made with kefir and sour cream is particularly airy. Pancakes prepared in this way can be served with sour cream or jam, but they will not be able to wrap the filling in them.

1. 10 g dry yeast and one tbsp. Dissolve a spoonful of flour in a glass of water. We get the so-called dough - “preparatory” dough. We send the dough to a warm place to ferment.
2. While the dough is fermenting, knead two cups of flour with two cups of low-fat sour cream. It is better to choose sour cream with a fat content of 20%. This will be the base of the pancake batter.
3. Beat 3-4 eggs (preferably whites) with half a teaspoon of salt and add to the dough base.
4. Add a glass of kefir, sugar and dough. Stir thoroughly until a homogeneous mass without lumps is obtained.
5. When the dough is ready, leave it for an hour. The dough will rise and increase in volume. After this, fry the pancakes for one and a half minutes on one side.

Cooking with sour cream

It doesn’t matter if the sour cream has stagnated in the refrigerator and has become a little acidic. It can be used for baking, for example, for thin, aromatic pancakes.

In this case, we will need the following ingredients:

• egg;
• a glass of sour cream;
• half a glass of flour;
• a third of a teaspoon of salt;
• two tbsp. spoons of sugar;
• 50 ml water;
• Art. spoon of vegetable oil.

Mix all ingredients except flour, save it for last. Heat the resulting homogeneous mixture a little in the oven so that it ferments and the dough rises. Only after this, pour the flour into the dish, after sifting it twice.

Leave the dough undisturbed for at least twenty minutes to allow it to rise further. After this time, bake pancakes in vegetable oil until golden brown.

The pancakes may taste a little sour, but this will only add originality to the boring dish.

Openwork baked goods with milk

Many of us remember thin openwork pancakes with holes from childhood. Delicate, fragrant - they have always been a real decoration of the table. It’s very easy to prepare pancakes with sour cream and milk, and there is a little secret to make them delicate and with small holes.

You will need:

• 400 g flour;
• Mix 0.7 liters of milk with 0.3 liters of water;
• two eggs;
• a teaspoon of salt;
• a glass of sour cream;
• Art. spoon of sugar;
• ¼ teaspoon of soda;
• A little oil, no more than a teaspoon.

What's great about this recipe is that the process of adding the ingredients is completely unimportant.

The main thing is to wait a while before adding the oil.

There is no need to immediately add it to other ingredients. Just mix in the rest and whisk thoroughly so that there are no lumps. When the dough is ready, cover it with film and leave for half an hour. It will rise and become airy.

The secret of openwork pancakes is simple: right before baking, heat the oil in a frying pan, and then pour it into the dough. Then the pancakes turn out thin, with holes. Pancakes can be greased with butter and only then served.

How to make without eggs

It doesn’t matter if you want to make pancakes but don’t have eggs at home. But it is worth considering that the dough prepared without eggs is very loose. Therefore, you need to be especially careful when you turn the pancake over - it can easily tear. But if you follow all the instructions in the article, the lack of eggs will not affect the taste in any way.

Ingredients:

• two glasses of flour;
• 100 ml low-fat sour cream (preferably 15%);
• two tbsp. spoons of potato starch;
• half a liter of water;
• two tbsp. spoons of sugar;
• half a teaspoon of soda;
• a third of a teaspoon of salt without a pea;
• two tbsp. spoons of vegetable oil.

1. Mix potato starch and flour and pass them through a sieve.
2. Combine all remaining ingredients, mix thoroughly
3. Leave the dough to sit for half an hour.
4. You can start frying.

For this we need:

• three eggs;
• a glass of flour (150 g);
• a third of a teaspoon of salt;
• 200 g low-fat sour cream;
• 100 ml of water (preferably mineral water, from which the gases have not yet been exhaled. This will give the dough airiness);
• a tablespoon of vegetable oil.

The order in which the ingredients are added to the mixture is not important. The main thing is that the mass is homogeneous. Once the pancake batter is ready, leave it in the kitchen for 20 minutes. Don't forget to cover it with a plate or film, otherwise it will dry out.

To add a rich flavor to the dish, you can add ground cinnamon to the dough or add flavorings. This will give the dessert originality, a light spicy note and sophistication.