Thin pancakes with sour cream and mineral water
Rumy pancakes with sour cream and mineral water are very tender and thin, and thanks to the sour cream they have a bright milky taste. Such pancakes go well with jam, as well as with mushroom or meat toppings. Ingredients (for 6 servings)
Carbonated mineral water - approx. 200 ml
Sour cream - 100 gr
Eggs - 2 units
Butter - 10 gr
Flour - 150 gr (5 tablespoons)
Sugar - 1 tbsp.
Salt - 0,5 tsp.
Salted fat (to grease the pan) - 20 gr
*
For serving (as desired):
Jam - to taste
Sour cream - to tast
Prepare the products according to the list.
You can use vegetable oil instead of lard to grease the pan.
Combine the eggs, sugar and salt in a bowl. Mix with a fork or whisk until smooth.
Add sour cream.
Mix again with a fork or whisk until smooth.
Add flour in batches, mixing each time.
Also in portions, each time stirring, pour in mineral water. The amount of mineral water is approximate (it depends on the flour, category of eggs, and the thickness of the sour cream).
The dough should be quite thin and run down a thin stream with a spoon or whisk.
Melt the butter in any convenient way and cool slightly.
Add the cooled butter to the batter and mix thoroughly. Cover the bowl with cling film and leave at room temperature for about 20 minutes.
Heat a frying pan well over medium heat and grease with pork fat poked with a fork.
Pour a portion of the batter into the skillet and spread evenly over the bottom, gently tilting the skillet sideways. Fry the pancake over medium heat for about 2 minutes on each side, until browned.
Prepare the rest of the pancakes in exactly the same way.
Thin pancakes with sour cream and mineral water are ready. Serve them to the table, if you want, topping them with jam, sour cream, or wrapping them with any filling of your choice.
Bon appetit