Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 cup grated Estonian cheese (or substitute with any hard cheese)
- 2 tablespoons unsalted butter, melted
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk or electric mixer
- Non-stick frying pan or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs and then add the milk, sour cream, grated cheese, and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick frying pan or griddle over medium heat and add a small amount of vegetable oil.
5. Using a 1/4 cup measuring cup, scoop the batter onto the pan and cook until bubbles form on the surface and the edges are slightly browned, about 2-3 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes until the other side is golden brown.
7. Repeat with the remaining batter, adding more oil as needed.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 160
Fat: 7g
Carbohydrates: 18g
Protein: 6g
Sodium: 220mg
Sugar: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Sour cream can be substituted with Greek yogurt or buttermilk.
- Estonian cheese can be substituted with any hard cheese such as cheddar or parmesan.
Variations:
- Add chopped herbs such as dill or parsley to the batter for extra flavor.
- Add cooked bacon or ham to the batter for a savory twist.
- Top with fruit and whipped cream for a sweet version.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Garnishes:
Garnish with fresh herbs such as dill or parsley.
Pairings:
Serve with a side of bacon or sausage for a hearty breakfast.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
If the pancakes are too thick, add a little more milk to the batter. If the pancakes are too thin, add a little more flour.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Estonian cheese pancakes, also known as "kohupiimapannkoogid," are a traditional Estonian dish that is typically served for breakfast or brunch.
Flavor profiles:
The pancakes are slightly sweet and savory with a hint of tanginess from the sour cream and cheese.
Serving suggestions:
Serve the pancakes with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
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Region: Estonian