Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup milk
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the sour cream, eggs, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Stir in the milk until the batter is smooth.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, pour batter onto the griddle or skillet.
7. Cook the pancakes until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 12 pancakes
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 22g
Protein: 5g
Sodium: 270mg
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Sour cream can be substituted with Greek yogurt or buttermilk.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1 cup of fresh blueberries or sliced bananas to the batter.
- Sprinkle cinnamon and sugar on top of the pancakes before flipping.
- Serve with a dollop of whipped cream and fresh berries on top.
Tips and tricks:
- Do not overmix the batter, as it can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven until ready to serve.
- Use a 1/4 cup measuring cup to ensure even-sized pancakes.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar, maple syrup
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add more milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the griddle or skillet, add more butter or oil.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Smetankowyi pancakes are a traditional Ukrainian dish made with sour cream. They are often served for breakfast or brunch.
Flavor profiles:
Creamy, tangy, sweet
Serving suggestions:
Serve with a side of bacon and scrambled eggs for a hearty breakfast.
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Region: Ukrainian