Thin Pancakes with Sour Cream and Mineral Water
by Editorial Staff
Ruddy pancakes with sour cream and mineral water are very delicate and thin, and thanks to sour cream they have a bright milky taste. Such pancakes go well with both jam and mushroom or meat filling.
Servings: 6
Ingredients
- Sparkling mineral water – about 200 ml
- Sour cream – 100 g
- Eggs – 2 pcs.
- Butter – 10 g
- Flour – 150 g (5 tablespoons)
- Sugar – 1 tbsp
- Salt – 0.5 teaspoon
- Salted lard (for greasing the pan) – 20 g
Directions
- Combine eggs, sugar, and salt in a deep bowl. Stir with a fork or whisk until smooth.
- Add sour cream.
- Stir again with a fork or whisk until smooth.
- Stir in portions, stirring over the flour.
- Also, in parts, stirring each time, pour in the mineral water. The amount of mineral water is indicated approximately (depending on the flour, the category of eggs, the thickness of the sour cream).
- In terms of thickness, the dough should turn out to be quite liquid and drip from a spoon or whisk in a thin stream.
- Melt the butter in any convenient way and cool slightly. Add the cooled butter to the dough and mix thoroughly. Cover the bowl with plastic wrap and leave at room temperature for about 20 minutes.
- Heat the pan well over medium heat and brush with lard, chopped on a fork.
- Pour a portion of the dough into the pan and distribute evenly over the bottom, gently tilting the pan to the sides. Fry the pancake over medium heat for about 2 minutes on each side, until golden brown.
- Prepare the rest of the pancakes in the same way.
Enjoy your meal!
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