Revolutionize your pancakes: Swap milk for sour cream and discover the ultimate dessert
A good pancake is unparalleled. These beloved flatbreads serve as the base for various dishes and can accommodate many flavor variations. We aren't just talking sweet pancakes; savory ones also have a vast following. How can we enhance them even further? Replace milk with a bit of sour cream in the pancake batter.
Try pancakes without milk
Pancakes made with cream boast an unmatched flavor and delicacy. They are also less prone to crumbling or breaking, making them excellent for assembling decorative table rolls or enjoying them with jam. We must confess that pancakes based on cream are tantalizingly delicious that they hardly need many add-ons. Sprinkle them with powdered sugar cocoa or scatter coconut or almond flakes.
Remember a few basic rules when preparing pancakes with cream (or any other type). Apart from sifting the flour and frying the pancakes in a small amount of fat, it's essential to let the pancake batter rest after mixing. Leave the batter for half an hour at room temperature; your pancakes will be more pliable after being fried.
Make cream pancakes without milk: The recipe
Ingredients:
- 5.3 oz cream, 18% fat
- 7.4 fl oz water
- 5.3 oz flour
- 2 eggs
- sugar to taste
- a pinch of salt
- 1 tablespoon of oil + additional oil for frying
Instructions:
- Blend or whisk the eggs with sugar until smooth, then add cream and water.
- Once these ingredients are combined, add the sifted flour, pinch of salt, and oil.
- Mix everything thoroughly. The batter should be free of lumps and pourable.
- Fry the pancakes on both sides in a heated pan, using a small amount of fat.
- Serve them with your favorite toppings or plain, sprinkled with powdered sugar or cocoa.
