afoona
Sour Cream Pancakes
Desserts

Sour Cream Pancakes

Sour cream gives the pancakes a soft, moist texture and a gentle tang that goes with jam or honey. The batter is ready in half an hour, with no special equipment.

⏱ 45 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    In a bowl, mix the flour, sugar, baking powder and baking soda with the salt.
    Bowl
  2. 2
    In a separate bowl, mix the milk, sour cream, eggs, melted butter and vanilla.
    Bowl
  3. 3
    Add the wet ingredients to the dry and mix just until combined: small lumps are fine.
    💡Overmixing develops gluten, and the pancakes come out tough and flat. Mix only until no dry flour remains.
  4. 4
    Let the batter rest 10 minutes.
  5. 5
    Heat a pan over medium heat and brush it with a little of the fat.
    ⚙ Greased Flat PanStoveFrying pan
    💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
  6. 6
    Pour tbsp heaping of of batter for each pancake. When bubbles appear on the surface after about 2 minutes, flip and cook 1–2 more minutes.
    Stove
    💡Bubbles that pop and don't close up are the sign to flip: the bottom is golden and the batter has set.
  7. 7
    Serve hot with the honey and jam.
491calories
11 gprotein
60 gcarbs
23 gfat
● protein 9%● carbs 49%● fat 42%

Per serving (205 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

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