Custard pancakes with sour cream
Origin of the recipe
This recipe is a wonderful example of traditional Russian cuisine, where dairy products play a key role. Sour cream blini differ from classic ones in that they use sour cream, not just milk. This gives them a unique creamy flavor and a delicate texture. These blini are perfect for a family breakfast or a light dinner.
What do you need for cooking?
Ingredients
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Sour cream
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Milk
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Eggs
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Flour
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Sugar
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Salt
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Soda
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Vegetable oil
Kitchen utensils
- Whisk
- Ladle
- shoulder blade
- Sieve
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
In a large bowl, beat the eggs and add sugar and salt.
Step 2:
Whisk all ingredients until smooth.
Step 3:
Add sour cream and mix well again.
Step 4:
Add baking soda and stir gently.
Step 5:
Sift flour into a bowl with liquid.
Step 6:
Stir the dough until smooth.
Step 7:
Add milk in portions, continuing to stir.
Step 8:
Add vegetable oil and mix gently.
Step 9:
Cover the bowl with cling film and let the dough rest for 15 minutes.
Step 10:
Heat a frying pan and grease it with vegetable oil.
Step 11:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 12:
Fry the pancake over medium heat until golden brown on one side.
Step 13:
Carefully flip the pancake with a spatula and fry the other side.
Step 14:
Place the finished pancake on a plate and grease with butter.
Step 15:
Repeat steps 10-14 until you run out of dough.
Step 16:
Serve the pancakes hot with sour cream or jam.
Cooking tips
Prepare the pan in advance. Before you begin frying, heat a clean and dry pan thoroughly. This will prevent the first pancake from sticking. Use a non-stick coating. For beginners and for guaranteed success, choose a pan with a high-quality non-stick coating. This will make flipping much easier. Grease the pan with oil. Even if you have a non-stick pan, lightly grease it with vegetable oil using a silicone brush or paper towel before each new pancake. This will ensure a golden crust and prevent burning. Do not overheat the pan. Too high a temperature will cause the pancake to burn on the outside and remain raw on the inside. Medium heat is ideal. Spread the batter evenly. After pouring a portion of batter, immediately tilt and swirl the pan to spread the batter in a thin and even layer over the entire surface. Use the correct spatula. Use a thin, flexible spatula with rounded edges. It will easily slide under the pancake without damaging it. Flip it with confidence. When the pancake is done, quickly and firmly lift it with the spatula and carefully flip it. Don't be afraid—with practice, this will become effortless.
