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. Gluten-free version: Gluten-free flour blend.
Vanilla sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Vanilla sugar →
Canola oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Canola oil →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Berry jam: measured in tbsp in this recipe: 1 tbsp = 15 g · 250 kcal per 100 g · More about Berry jam →
🔧 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.