Pancake pie with sour cream recipe. Recipes for pancake cake with sour cream

It is difficult to find someone who would be indifferent to sweets. A variety of sweet desserts are not only delicious, but also increase the level of the hormone of happiness in the human body. In this article we will talk about sour cream.

Foreword

Pancakes, of course, are a universal dish, because many dishes can be prepared from them, both sweet and not, or simply eaten with sugar or with some kind of jam. And one or two methods of making pancakes are enough to create a huge variety of delicious treats. Especially when, for so many years of the existence of these flour products, housewives have come up with many different fillings, starting with salted fish and caviar and ending with fruits, berries and creams.

pancake cake

The basis of the dish are pancakes cooked in the usual way in a frying pan. They can be baked both according to a yeast recipe and according to the most common one. The thickness depends only on the wishes of the hostess, but the number of required pancakes will also fluctuate depending on it. If you cook thin ones, you will need approximately 20-25 pieces.

Turning to the filling, your flight of fancy begins. You can choose or come up with any filling of the cake. It can be sweet or salty. For example, you can smear pancakes with condensed milk, jam, jam, or prepare some kind of cream. The most popular are sour cream, custard, cottage cheese, butter with condensed milk and so on. Also, in addition to some kind of smearing, you can put fruits or berries between pancakes.

As for dishes with salty filling, they will be prepared in the same way. They just use mushrooms, herbs, liver, fish, vegetables instead of sweets. In short, whatever your heart desires. And it will all be delicious. Such a cake can be cut into pieces and served as a small snack.

It can be served both cold and slightly warm. But you should not use it immediately after preparation, as puff products require impregnation. The best option would be to cook the cake in the evening, since it needs to be left to soak for six hours, and in the morning you can already safely try it.

Pancake cake with sour cream

In this article, we will show and tell the recipe for pancake cream with a photo. It is prepared easily and simply and does not require much effort or special skills. So what do you need for the recipe?

Pancake dough:

Milk - a glass.
. Flour - 400 g (see the consistency).
. A little salt.
. Sugar - approximately 140 g (if you like it sweeter, then add more)
. Eggs - 3-4 pieces.
. A mixture for raising the dough or slaked soda - 5-10 g.
. Margarine - half a pack.

For the cream you will need:

Sugar - 140 g.
. Sour cream - 500 ml.
. Cocoa (can be used as a decoration, if desired).

Cooking

When all the necessary ingredients are purchased, then we boldly take on the preparation of a delicious dessert. Everything is very simple, and we hope that this recipe for pancake cake with sour cream (step by step recipe) will be useful and understandable to everyone.

1. The first step is to bake pancakes. To do this, beat the sugar with eggs into a homogeneous mass. Next, add baking powder or slaked soda, as well as melted butter (note that it should not be hot). After that, add the flour and milk in parts, mix thoroughly. The amount of flour and milk can vary, so it's best to look at the consistency. The dough should be liquid, like low-fat kefir for example.

2. After the test is done, you need to start the frying process. It will be a little more difficult here, but you should not be scared ahead of time and abandon work if the first pancake did not work out. In the further process, the principle of frying will be clear, and everything will work out perfectly. Add a little oil for frying to a hot frying pan and pour the dough with a ladle so that it spreads over the entire diameter of the pan. Next, over low heat, fry the pancakes for one or two minutes on each side and set them aside to cool. Do not spread hot pancakes immediately, because then all the cream will drain.

3. So, the pancakes are cooked and are cooling down, which means that you should start preparing the cream. The very name "Pancake cake with sour cream" (recipe) speaks for itself, and it is immediately clear that the basis of the filling is sour cream. You need to mix sour cream with sugar and beat until smooth. That's all. The cream is ready.

4. So that the pancakes are all the same shape and size, you can cut them with a knife by attaching a round plate. So the cake will look more neat and beautiful.

Assembly

Now you can start assembling a full-fledged cake. To do this, coat each pancake with cooked sour cream and put on top of each other. For decoration or you can mix sour cream with cocoa, boil a little in a saucepan and make your fantasies come true.

An obligatory step is a full-fledged impregnation of the cake. Therefore, after cooking, you should leave it for impregnation, preferably in a cool place and overnight.

Here is such an easy recipe for pancake cake with sour cream. You will succeed.

Now you know how to use the basic sour cream pancake recipe. However, it can also be cooked with condensed milk or bananas. How to do this, read below. As you can see for yourself, there is nothing complicated. However, despite this, it turns out very tasty.

Pancake cake with sour cream and condensed milk

Who doesn't love condensed milk? And if it is combined with sour cream and pancakes, then you will just lick your fingers. If the usual cream based on sour cream is fed up, but there is no desire to completely remove it, then this recipe for a pancake cake with sour cream and condensed milk is just for you.

The process of making pancakes can be seen in the description of how a pancake cake with sour cream is prepared, the recipe of which is indicated above. Let's proceed directly to the cream.

To prepare the cream you will need:

Condensed milk - a bank.
. Fatty sour cream - 200 g.
. Liquor - 40 g.
. Vanilla extract - 10-15 g.
. Syrup (to your taste) - 40 g.

Manufacturing process

Beat sour cream until smooth. Next, add all the remaining ingredients and mix well. Once the cream is ready, you can start spreading the pancakes and assembling the cake.

Don't worry if the cream is a bit runny. It will thicken after a few hours in the refrigerator.

Pancake cake with sour cream cream and bananas

We would like to present you another pancake cake with sour cream and bananas. Thanks to them, the dish acquires a rich banana flavor, which lovers of these fruits will really like.

Again, we will not describe the process of making pancakes, since you can see it above, which describes the recipe for a pancake cake with sour cream. However, there is one caveat: in this type of cake, in addition to all the ingredients, crushed banana should be added to the cream.

To make the cream, we need:

Sour cream - one package.
. Powdered sugar (to taste).
. One large ripe banana.

Whisk all the ingredients together until smooth and the cream is ready. The next step is to spread the pancakes and assemble the cake.

Agree, there is nothing complicated in all three recipes, especially in the preparation of cream. And thanks to the delicate taste of pancakes, it acquires an unusually bewitching taste. We hope that our recipe for pancake cake with sour cream with a photo helped you a lot. After all, this is a universal dessert that you can safely give to children to try either on or just to please your family. Try to cook this cake and you will definitely not remain indifferent. Bon appetit!

Make a real homemade pancake cake with sweet or hearty toppings. Our step-by-step recipes with photos will help you easily cope with this task!

The dish is quite simple to prepare.

This view will not leave anyone indifferent, even an avid gourmet, as the combination of delicate pancakes with cottage cheese and fish filling is something indescribable. This is a must try!!

I also recommend adding any greens. This will make the appetizer more beautiful, and add brightness and mood.

For test:

  • Eggs - 2 pcs.;
  • Sugar - 1 tablespoon;
  • Salt - a pinch;
  • Soda - ½ tsp;
  • Citric acid - ½ tsp;
  • Milk - 300 ml;
  • Flour - 300 gr.;
  • Vegetable oil - 1 tbsp...

For filling:

  • Garlic - 2 cloves;
  • Dill - 100 gr.;
  • Slightly salted salmon - 200 gr.;
  • Cottage cheese - 300 gr.;
  • Sour cream - 2 tablespoons;
  • Salt, ground black pepper - to taste.

Eggs must be beaten with a mixer in a lush foam, add salt, sugar and soda. Then pour half the milk, vegetable oil and mix everything thoroughly.

Now you need to gradually pour out the sifted flour, knead the dough without lumps and continuing to stir, pour in the remaining milk.

At the end, add diluted citric acid in 1 tablespoon of boiling water, mix. And immediately start baking our so-called shortcakes.

Let's start preparing the filling. Peel the garlic and pass through a press. Wash the dill, dry and finely chop. Remove the bones from the fish fillet, if any, and cut into cubes.

Take cottage cheese (it can be replaced with cottage cheese), mix it with garlic, herbs and sour cream. Add salmon and mix everything.

We spread the pancake on a flat dish, level the filling on it, put the next one on top, grease it again, etc.

Put the resulting cake in the refrigerator for about 1 hour so that it is well soaked. Top can be decorated with red fish and caviar, herbs.

Recipe 2: homemade sweet pancake cake

Today we will prepare a delicious pancake cake with sour cream and fruit. This recipe for pancake cake will be a great solution for Shrovetide. He will also perfectly cope with the role of the main cake for any other holiday.

A cake made from pancakes is no less tasty than any other. As the basis of the cake - shortcakes, it uses thin pancakes with milk, the recipe of which you will find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Maslenitsa. True, you won’t eat much of it, because the cake turns out to be very high-calorie and nutritious. Well, in a large family, the cake is eaten in a day. And I hope that this hearty dessert on the eve of Great Lent will also appeal to you. Let's get started soon!

For pancakes:

  • 200 g flour;
  • 100 g butter;
  • 700 ml. milk;
  • 2 eggs;
  • 2 yolks;
  • 0.5 tsp salt;
  • a small piece of lard for greasing the pan.

For filling:

  • 1 l fat homemade sour cream;
  • 350 g of powdered sugar;
  • 1 banana;
  • 1 large orange or 2 small ones;
  • 1 kiwi.

To prepare dough for pancakes, we sift flour through a sieve. We introduce two eggs and two yolks into the sifted flour, from the remaining protein we can prepare, for example, homemade meringue or marshmallows. Add salt. Melt the butter and add it to the flour along with the milk. Mix everything with a mixer until the lumps are completely dissolved. So that the flour does not scatter, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue to mix at medium speed. The dough for thin pancakes is ready.

We heat up a special frying pan for pancakes or a cast-iron skillet. The better it is warmed up, the more small holes will appear on the pancakes. When the pan is well heated, grease it with bacon on a fork. Using a small ladle, pour in the batter and spread it evenly over the entire surface by turning the pan clockwise. Fry our first pancake until golden brown on one side. Gently flip the pancake with a spatula, or toss it if you know how to do it. We fry our pancake on the other side. About 16 pancakes will come out of this volume of dough (I got 18 this time). Stack them up as they cook.

Let's prepare the fruit first. Oranges work both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

1 large orange or 2 small ones, wash and dry. Finely grate orange zest. It will add a little bitterness and awesome flavor to our pancake cake. We do not regret the zest, we rub the entire top layer of the orange peel, but we do not reach the white fibers.

Divide the orange into slices and cut each slice into small pieces.

For the filling, thin pieces are better, and for decoration - plump pieces.

We also cut it for decoration and for stuffing kiwi.

And it remains for us to cut the banana in the same way: for filling and decoration.

For smearing the cake and lubricating the layers, we will use the following recipe for sour cream. Sour cream is moderately sweet. But adjust the amount of sugar to your liking, this will not affect the quality of the whipped cream.

For cream, in a deep bowl, mix fat sour cream and powdered sugar. Stir with the mixer turned off so that the powder does not scatter around the kitchen. After it mixes, turn on the mixer and start beating. The main thing is not to overdo it, otherwise you will get oil instead of cream.

We begin to form a sweet pancake cake. We put the first pancake on a plate or a cake stand and put a tablespoon with a slide of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

Approximately for every 3rd pancake we spread fruit or grated orange zest. Finely chopped orange will go first.

Again lay out 3 pancakes, each smearing with cream. Sprinkle the top of the 3rd pancake with orange zest.

And again 3 pancakes, and on top of the sour cream we spread finely chopped kiwi.

Again lay out 3 layers of pancakes with sour cream and a layer of orange.

The last will be a banana. And after him lay out the remaining pancakes.

This is how the cake should look like.

And with the remaining cream we create the shape of the cake, coating it on top and around the edges.

Using the remaining cream, decorate the top of the cake.

It remains for us to decorate the cake with pieces of fruit and orange zest to complete the composition.

Our delicious pancake cake with sour cream and fruit is ready. Keep it in the refrigerator for 30 minutes before serving. Bon appetit!

Recipe 3: homemade pancake cake with chocolate

Pancake cakes are made from thin pancakes, layered with cream. We offer you a recipe for a pancake cake made from very thin and delicious pancakes with delicate butter cream and white chocolate.

Pancake dough

  • Eggs - 2 pieces
  • Flour - 280 grams
  • Milk - 650 milliliters
  • Baking powder - 1 teaspoon
  • Salt - 0.5 teaspoon
  • Sugar - 1 teaspoon
  • Vegetable oil - 2 tablespoons
  • White chocolate - 400 grams
  • Cream, fat content not less than 30% - 600 milliliters

White chocolate icing

  • White chocolate - 250 grams
  • Cream - 150 milliliters

Let's make a blank for buttercream with white chocolate. Grind 400 grams of white chocolate into a bowl. Bring to a boil 600 milliliters of cream, with a fat content of at least 30%. Pour hot cream into prepared chocolate.

Mix until a homogeneous mass is obtained. Cover with cling film and refrigerate for at least 5 hours.

Let's make pancakes. Break two eggs into a mixer bowl, add half a teaspoon of salt, one teaspoon of sugar, 350 milliliters of milk, mix.

Add 280 grams of flour and 1 teaspoon of baking powder, mix. Remove the sticky dough from the sides of the bowl. Gradually adding 300 milliliters of milk, knead the batter. Set aside for 20 minutes for the flour to swell. After 20 minutes, remove the dough from the walls of the bowl and additionally mix with a mixer for two to three minutes.

We filter the finished dough, add two tablespoons of vegetable oil and proceed to baking pancakes.

We put the pan for pancakes on the fire. If necessary, grease the pan with fat and bake thin pancakes.

Pour 40-50 milliliters of prepared dough into the pan. Tilt the pan in different directions so that the dough spreads over the entire surface of the pan.

We bake pancakes on medium heat, on both sides. From this amount of dough, about 20 pancakes with a diameter of 24-25 centimeters should be obtained.

Remove the cream and chocolate mixture from the refrigerator and beat with a mixer at high speed until a fluffy, smooth and very tasty cream is obtained.

Let's start assembling a pancake cake. We line a deep bowl with a diameter of 20 centimeters with pancakes, grease the pancakes with a thin layer of cream.

We spread another layer of pancakes, grease with cream, and so on, until the bowl is completely filled, and a depression remains in the middle.

In order to fill the recess inside the bowl, grease the pancakes with cream, fold them into a triangle or an envelope and fill the bowl completely with them. We leave a little cream to coat the surface of the cake.

We bend the edges of the pancakes inside the bowl, cover with 2-3 pancakes, turn them over onto a board, press lightly and send them to the refrigerator for at least 4 hours.

The pancake cake can be covered with the rest of the cream and decorated to your liking. We will cover the pancake cake with white chocolate icing.

Let's prepare the frosting. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, pour over chopped chocolate and mix until a homogeneous mass is obtained. If, for some reason, all the chocolate hasn't melted, don't worry, you can warm it up a bit in a water bath or in the microwave.

We take out the pancake cake from the refrigerator. Trim off excess pancakes and cream. Turn over, cut along the edge of the bowl, turn it over onto the board again and raise the bowl.

We coat the entire cake with a thin layer of cream, carefully level it, smoothing out all the bumps.

During this time, the glaze has cooled to room temperature, but has not thickened. Place the cake on a wire rack and pour frosting evenly over it. The excess glaze that has dripped from the cake can be collected, strained, slightly warmed up and cover the cake again.

We rearrange the cake on the dish on which we will serve it, and send it to the refrigerator for a few more hours.

Decorate the cake as you wish. We make a curb at the foot of the cake from the remaining cream. Dip a few strawberries in melted white chocolate and place on top of the cake.

We cut and serve a very tasty beautiful Pancake cake for tea or coffee. Pancakes go very well with creamy chocolate cream, both black and white.

Recipe 4: how to make a pancake cake (step by step photos)

There are probably hundreds, if not thousands, of recipes for pancake cakes that you can cook at home. Each hostess prepares them in her own way, uses her own, most delicious cream for pancake cake and decorates as fantasy allows.

Crepeville takes its name from the French word Crèpe, which means pancake. In other words, it turns out a dessert consisting of a large number of thin pancakes, which are layered with filling. As a rule, many cooks use custard, whipped cream, berries, fruits, chocolate, nuts as a layer ... Yes, you can’t list everything!

For pancakes:

  • milk - 600 ml
  • wheat flour - 300 gr
  • chicken eggs - 3 pcs
  • sugar - 2 tbsp.
  • vegetable oil - 2 tbsp.
  • salt - 1 pinch

For filling:

  • cream - 700 ml
  • strawberry jam - 500 gr
  • powdered sugar - 2 tbsp

Decoration:

  • strawberries - 200 gr
  • bitter chocolate - 60 gr
  • cream - 30 ml

To prepare Crepeville pancake cake, we need the following products: milk of any fat content (I used 3.5%), premium wheat flour, heavy cream (at least 30-33% fat), strawberry jam and fresh selected strawberries, medium-sized chicken eggs (45-50 grams each), refined vegetable (I have sunflower) oil, sugar and powdered sugar, dark chocolate (you can replace milk if you like) and a little salt for taste. All products for pancake dough should be at room temperature, so remove them from the refrigerator in advance.

You can cook the dough for pancakes in any deep dish. We break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you like, you can flavor the pancake dough with vanilla or vanilla sugar.

Beat everything again with a mixer to get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake dough may be lumpy, but we don’t need it.

We leave the dough for pancakes on the table for 10-15 minutes, so that the gluten of the flour swells. After resting, the pancake dough turns out to be quite liquid, but much thicker than just milk. If the dough is thick (this depends on the moisture content of the wheat flour), dilute it with milk or water to the desired consistency.

Now we heat the pan, grease it for the first pancake with oil and pour the dough. With a quick movement, evenly distribute the dough over the entire surface and bake the pancake until browned on the bottom side over medium heat.

Thus, we cook all pancakes in milk. I got quite a lot (how many, I didn’t count), with a diameter of 20 centimeters. You can have more or less depending on the size of the pan and the thickness of the pancakes you want. We leave the pancakes to cool, as whipped cream does not like hot and will flow.

When the pancakes have cooled (they can be laid out on a large cutting board or just a work surface to make the process go faster), you need to whip the heavy cream. They must be chilled! I added some vanilla powdered sugar (I just ground homemade vanilla sugar in a coffee grinder), but you don't have to sweeten the cream as the jam is already sweet. Whip heavy cream with a mixer at medium speed. You can beat them with a whisk - it's even more reliable. Don't over beat or you'll end up with butter and buttermilk.

We begin to collect Crepeville pancake cake. Put one pancake on a flat plate or serving dish and spread it with a thin layer of strawberry jam. If the jam is too thick, it can be slightly warmed up in the microwave, after which it must be cooled.

Spread an even layer of whipped cream on top of the jam. Try to calculate in such a way that there is enough filling for all pancakes.

From above we cover it with one pancake, which we do not coat with the filling (we will pour it with chocolate icing). We put the rest of the whipped cream on the sides of the cake and carefully level them with a shovel, spatula or pastry palette. We put the Crepeville cake in the refrigerator for half an hour or 10-15 minutes in the freezer so that the cream thickens.

While the cake is cooling, you can prepare the chocolate frosting. Pour 30 milliliters of cream (any fat content) into a small bowl or bowl and put 60 grams of chocolate there. You can use not bitter, but milk chocolate, but then the cake will be even sweeter. These two ingredients must be thoroughly heated, while not boiling. It is most convenient to do this in the microwave on the Preheat mode, checking the contents of the dishes every 7-10 seconds. In contact with hot cream, chocolate slices instantly melt. But remember that the temperature is quite high, so you need to constantly stir so that the chocolate does not curdle.

Literally in a minute you will get a completely homogeneous, smooth and shiny chocolate icing. The consistency of the icing can be easily adjusted by adding more hot milk or cream - just keep it handy.

If you like these chocolate smudges, you can decorate the cake with them. To do this, we shift the hot icing into a bag, cut off a corner. With quick movements we pass along the sides of the cake, squeezing out the icing. Then we apply the rest of the glaze in the center and distribute it over the entire surface with a spatula. Put the cake back in the fridge to let the frosting set.

It remains a little: prepare the strawberries for decoration. The most beautiful berries (preferably the same size) are washed under cold running water and dried thoroughly on a napkin or towel. After that, cut in half lengthwise to get such delicious slices. You can leave the ponytails - it is more beautiful with them and it is more convenient to take them from a piece of cake.

We spread the strawberries on the chocolate icing, which has already managed to grab in the cold, but at the same time it will remain soft enough. Ready Crepeville pancake cake, which weighs about 2 kilograms 600 grams, does not need to be stored in the refrigerator for a long time. It is served immediately after cooking, as over time the filling begins to soak into pancakes.

Before serving, I additionally decorated the cake with sugar sprinkles and stuck a candle in the center.

Bon appetit!

Recipe 5: how to make a pancake cake at home

A delicious no-bake pancake cake can be made at home for Maslenitsa or a festive table as a hearty dessert. Even the most spoiled connoisseurs of traditional sweet desserts will be completely delighted with the harmonious combination of products and will positively appreciate this dish. Also, a classic pancake cake can be prepared for children's birthdays, adding a twist to a completely ordinary diet of a feast.

Pancake dough:

  • Chicken yolks - 5 pieces.
  • Milk (2.5%) - 200 milliliters.
  • Filtered water - 200 milliliters.
  • Salt - 1/3 tablespoon.
  • Sugar - 2 tablespoons with a slide.
  • Premium flour - 200 grams.
  • Vegetable oil in the dough - 50 milliliters.
  • Vegetable oil - for greasing baking sheets.
  • Bananas - 550 grams.

Protein cream:

  • Proteins - 5 pieces.
  • Sugar - 200 gr.
  • Vanillin - 5 gr.
  • Citric acid - 1 gram (1 pinch).
  • Water - 50 ml.
  • Raspberry jam syrup - 1 tablespoon.
  • Chocolate - 40 gr.

We make simple homemade pancake dough. We break the pre-washed eggs into a capacious container. We add the egg yolks separately, see the step-by-step photo. And we leave the proteins on the protein cream, after that we put them in the refrigerator for some time. Pour salt and sugar into the yolks according to the above norm, then mix them with a metal whisk until a foamy mass is formed.

Pour milk at room temperature, warm water and vegetable oil to the yolks. Beat in the same way until a fluffy foamy mass.

Pour the wheat flour at room temperature, beat the dough with quick movements for 5 minutes. We do this action so that there are a lot of air bubbles in the dough, so the baked pancakes are thin, porous with small holes.

Lubricate a dry frying pan with vegetable oil and put it on the included burner. When the oil cracks in the pan, pour the dough, distributing it over the entire surface. Bake on both sides until golden brown.

The basis of the filling for the pancake cake will include bananas. Remove the peel from bananas, then divide the fruit into three parts and cut into slices.

We take a pancake, stuff it with bananas and wrap it in a tube. We do the same with the rest of the pancakes.

We put the prepared tubes in the first layer on a flat porcelain plate. After that, we cut them into three parts, look at the step-by-step photo.

The rest of the tubes are also put on a plate and cut. Wrapped pancake rolls for homemade cake are set aside for a while.

Now let's move on to the preparation of protein cream. Pour 50 milliliters of filtered water into a saucepan, pour sugar, add raspberry syrup.

Stirring occasionally, bring to a boil, then reduce the set power of the burner and boil to small air bubbles for 5 minutes. Remove the boiling sugar syrup from the burning burner, cover with a glass lid so that it does not cool down.

We take out the chilled egg whites from the refrigerator, beat for 15 minutes and pour citric acid in the process. Add directly to the whipped mass was a thick consistency.

When the proteins acquire a sufficiently dense consistency, pour boiled sugar syrup in a thin stream while whipping. Beat for 10 minutes and the protein cream is ready, it should have the appropriate pale pink color from raspberry jam.

To richly decorate the cake, grate bitter or milk chocolate.

The main components are prepared, now they need to be connected. Lubricate the first layer of pancakes with protein cream and lay out the rest of the tubes.

Lubricate the cake with the remaining cream, equalizing the edges and surfaces. We decorate with chocolate sprinkles, if there are fruits at hand, then we cut them into pieces and lay them out beautifully. Divide the ready-made large delicious pancake cake into portions and serve it on the festive table.

Recipe 6: Homemade Pancake Cake with Chicken and Mushrooms

  • chicken egg - 2 pcs.,
  • cow's milk - 1 cup (200 ml),
  • drinking water - 1 glass (200 ml),
  • wheat flour - 6-7 tbsp. spoons
  • vegetable oil - 3 tbsp. spoons,
  • baking powder - 1 teaspoon,
  • sugar - 2 tbsp. spoons,
  • salt - 1 teaspoon without a slide,
  • vanilla - to taste
  • champignons - 150 gr.,
  • onion - 1-2 pcs. (depending on size)
  • smoked chicken leg - 1 pc. (500 gr),
  • hard cheese - 100 gr.,
  • sour cream - 150 gr.,
  • spices - to taste,
  • greens, vegetables for decorating the cake - to taste.

To make pancake batter, beat in two eggs. Add sugar, salt, baking powder. Beat everything until fluffy foam. If you like your pancake recipe, you can use it. I will describe mine.

Pour in milk and cold water. Stir. Now sift the flour and knead the dough. It won't be too thick.

Add some vegetable oil to the dough. 2 tablespoons will be enough. Whisk again to disperse the butter into the batter. If you dip a spoon into the dough and pull it out, then a thin layer of dough remains on the spoon. The dough lies flat on the spoon, evenly.

Heat up the skillet very well. Pour a little vegetable oil into a hot pan. Take the dough for the first pancake and pour it into the pan. Rotate the pan with the dough so that it rolls down into an even pancake. We fry pancakes until the end of the test.

While the pancakes are frying, prepare one of the types of filling. Wash the mushrooms and cut into small pieces. I prefer to cut the mushrooms into thin slices so that they retain their shape a little. It's a matter of taste. Cutting does not matter.

Peel the onion and cut into half rings.

In a frying pan, with the addition of vegetable oil, fry the mushrooms. When the water boils, add the chopped onion to the mushrooms. Stir. Simmer together until done. You can add a little salt and pepper to taste.

In the meantime, I fried the pancakes. From this amount of dough, I got 11 pancakes. Cool pancakes.

Let's make a pancake cake. To do this, put one pancake on a flat dish. Brush it with sour cream. Spread sour cream all over the pancake. Put another pancake on top and brush it again with sour cream.

Remove the meat from the smoked leg. I didn't use the skin. Cut the meat into small pieces. Divide the total amount of meat by
two parts. Lay one of them on top of the pancake. This will be the first layer of filling.

Chop the green onion and sprinkle over the poultry meat. Onions will add spice, and the cake will not be bland.

Cover the layer of meat with a new pancake. Lubricate the pancake with sour cream and smooth.

Put the mushroom filling on the pancake and spread over the entire surface.

Cover the mushroom filling with a new pancake, brush with sour cream and lay out a layer of smoked chicken meat.

Cover the meat with a new pancake. Brush it with sour cream and smooth it out. Cover again with a new pancake and brush with sour cream. I deliberately double-dipped pancakes on the top and bottom layers of the pancake cake. When cutting, the cake will not spread, and the filling will come out. The cake will keep its shape very well. I'll show you a cutaway cake. Everything will be clear. Grate hard cheese on a coarse grater. Spread the cheese over the final pancake and spread evenly. This is the final layer. Try to distribute everything evenly and evenly.

Make a decoration for a cake from greens and fresh vegetables. You can decorate the cake however you like. For decoration, chopped greens, tomatoes, cucumbers, olives or olives can be used, and everything you can imagine. Pancake pie can be served immediately to the table. Pancake cake does not require waiting and soaking.

Here we have such a delicious and beautiful pancake cake with cheese, mushrooms and chicken. It is not only tasty, but also beautiful, healthy and looks festive. Try to cook it in your own kitchen. I think you and your guests will be pleased with the result.

Recipe 7: pancake cake with condensed milk (step by step)

Pancake cake is an unusual dessert that chefs with experience in making pancakes can make very quickly. This delicacy can have a sweet or salty layer, as the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. For gourmets, the recipe for a pancake cake layered with liver pate or zucchini caviar is perfect. There are so many options for preparing an original dessert or a non-trivial snack that this versatile dish will surely become a regular on your tables during festive and everyday meals.

Ingredients for making cakes:

  • milk 3.2% fat - 0.5 l;
  • chicken egg - 1 pc.;
  • granulated sugar - 30 g;
  • salt - a pinch;
  • vegetable oil - 30 g;
  • wheat flour - 600 g.

Ingredients for making cream for pancake cake:

  • walnuts - 100 g;
  • shortbread cookies - 100 g;
  • boiled condensed milk - 200 g.

Pour warm milk into a bowl. Homemade pancake cake can be made from cakes based on kefir or water.

Add chicken egg.

Pour the right amount of granulated sugar and mix the ingredients well.

Salt the milk base of pancakes.

Pour in the desired measure of sunflower oil.

Pour 250 grams of wheat flour sifted through a sieve. Stir the dough until the flour is completely dissolved in milk. Add the rest of the flour and mix well again.

Beat the dough with a mixer to quickly turn the ingredients into a homogeneous mass without lumps.

In a well-heated frying pan, greased with a small amount of vegetable oil or a piece of bacon, fry pancakes. From this amount of dough, at least 20 pieces of thin pancakes should be obtained.

Roast the walnuts over low heat.

Using a rolling pin, blender or meat grinder, crush the cookies until crumbs form.

Place the cake on a pancake stand with condensed milk.

Crush the cake with cookie crumbs.

Finely chop the nuts.

Cover the cookie layer with a pancake, brush it again with condensed milk and sprinkle with chopped nuts.

Decorate your homemade pancake cake with walnuts, cherries, strawberries, or any other yummy decorations.

Pancake cakes with condensed milk should be well soaked, so put the dessert in the refrigerator for 2 hours. Enjoy the taste of a non-trivially prepared cake.

Recipe 8: pancake cake with sour cream (with photo)

Cooking a cake often takes a lot of time and effort. First you need to bake a biscuit or shortbread cakes in the oven for a long time. Then cook the cream for a long time. But the preparation of sour cream pancake cake will not take you much time and effort. You just need to bake thin pancakes in a pan.

Pancakes cooked on kefir are tender and airy, which will be an excellent basis for our cake. A pancake cake with sour cream can be a wonderful decoration for a festive table or a family tea party.

For thin pancakes:

  • kefir - 2 cups (500 ml);
  • chicken eggs - 2 pieces;
  • sunflower oil - 2 tablespoons;
  • wheat flour - 1 cup (250 ml);
  • baking soda - 0.5 tsp;
  • salt - 0.5 tsp;
  • sugar - 2 tsp

For cream:

  • sour cream - 400 gr.;
  • sugar - 1 cup.

First, bake thin pancakes. To do this, lightly beat the eggs, add kefir, vegetable oil, sugar, salt.

Gradually add the sifted flour. Then gently mix the dough until there are no lumps left.

Dissolve baking soda in 1/3 cup water and pour into batter.

Heat up a frying pan, grease it with a little vegetable oil. Spread 1 ladle in a thin layer in the pan in the form of an even circle. Bake over medium heat for 1-2 minutes on each side.

To make the cake even and beautiful, try to keep all the pancakes the same size.

Sour cream must be beaten with sugar for 10-15 minutes until the mass becomes airy.

Lubricate the cooled pancake with sour cream. Place the next pancake on top. Continue to spread the pancakes in a pile, lubricating each with cream.

Gently coat the finished cake with cream on all sides.

The cake can be decorated at your discretion: chocolate, berries, sprinkle with cocoa ...

Below is one of the ways to easily and originally decorate the cake.

With melted chocolate or chocolate rice, apply thin lines in the form of a spiral on top of the cake.

Using a toothpick, draw a line from the edge of the cake to the center, draw the next line from the center to the edge, etc.

You will get a beautiful pattern that looks like a flower.

Let the cake soak for at least 2 hours.

The recipe for pancake cake with sour cream is very simple. And the result will please any sweet tooth.

Bon appetit!

Sometimes there is no time and opportunity to bake a shortcake cake, but you really want to treat yourself, your family and guests to something tasty and satisfying. In this case, an ideal option would be a pancake cake with sour cream, supplemented with all sorts of ingredients that give a unique taste and aroma.

The recipe for pancakes in this kind of cakes is usually the same, so we offer you a selection of the best sour creams and additional components for the main pancake dough.

Classic pancake recipe for cake layers

1 liter of milk
2 cups of flour
1/3 cup sunflower oil
3 eggs
5 st. l. Sahara
Salt on the tip of a teaspoon

Cooking:

Pour milk into a bowl, add salt and sugar, mix. It is better to use a mixer. Next, beat in the eggs, pour in the vegetable oil and mix again. Sift the flour through a sieve to saturate it with oxygen and pour it gradually into the milk mixture, while stirring. If you are using a mixer, then you can add all the flour at once and beat until smooth.

Advice: if you use a whisk, then before you make the dough, leave 100 grams of milk, cook everything according to the recipe, the dough will be a little thick, but when you pour in the milk, you will not get lumps and you can make the dough of the desired consistency.

Prick the butter, grease the crepe maker and proceed to baking pancakes. Fry them for a minute or two on both sides. Once you can see a nice golden surface, your pancakes are ready. Leave them to cool and proceed to the preparation of the cream.

Recipe with sour cream and bananas

Sour cream - 350 ml;
Sugar - 100 g;
Vanilla sugar - 1 sachet;
Bananas - 3-4 pcs. (depending on size);
Pancakes.

The preparation of the cream is quite simple: whip sour cream (it is better to take 20% fat), add a little sugar and vanillin in the process. If you like sweeter treats, then the amount of sugar can be varied according to your desire.

Wash bananas, peel them, cut into circles. And proceed to the assembly of the cake.

Put pancakes on a wide plate and grease them with the resulting cream. Pieces of bananas do not need to be placed on every layer, it is better to make a banana layer on every 3-4 layer, pouring them with cream.

Top for decoration, you can use grated chocolate, nuts, mint sprig.

Let the cake soak for about half an hour and you can enjoy the taste.

Advice: so that the cream certainly does not have a gnash of sugar, make it based on powdered sugar. It will dissolve faster, and the preparation time of the creamy mass will be significantly reduced.

With condensed milk and sour cream

Pancakes - 20 pcs.;
Boiled condensed milk - 450 g;
Butter - 100 g;
Sour cream - 250 g;
Cream - 550 ml.

Cooking:

Soften the butter and beat with a blender, you should get a lush mass. After that, add condensed milk in portions, whisking constantly. Next spread the sour cream.
Separately, whip the cream and also transfer to the sour cream mass. Stir.
Each pancake needs to be greased with the resulting cream and nourish the cake for about an hour. Top with fresh berries of your choice.

With strawberries and cottage cheese

For the next cake, we will need not only pancakes (15-20 pieces), the recipe of which you can see above, but also a filling with cream.

Filling Ingredients:

500 g cottage cheese
6 art. l. sour cream
100 g sugar
1 tsp vanilla sugar
500 g strawberries

Cream Ingredients:

400 g sour cream
150 g sugar
1 tsp vanilla sugar

You can adjust the amount of sugar in the filling and cream yourself, depending on your preferences.

First, wipe the cottage cheese through a sieve. You do not need to take a too fatty product, but a completely fat-free version is also unacceptable. Add sugar, vanillin, sour cream to cottage cheese. Mix well so that a homogeneous mixture comes out.

Now in a separate bowl you need, whipping sour cream with sugar and vanilla with a blender or mixer.

Wash and dry the strawberries, remove the stems and cut them into small pieces, about 2-3 cm thick.

We collect the cake. Put a pancake on a dish, grease it with curd filling, put another pancake on top, you need to grease it with cream and put strawberries on the third pancake. So, alternating, spread all the pancakes.
Grease the top and sides of the cake with cream, sprinkle with grated chocolate and put a huge strawberry in the middle!

Remove the cake in the cold, for an hour and a half and you can serve.

Advice: when you grease pancakes on the sides with sour cream, it is more correct to use a silicone brush. It will be both more convenient and better quality. And yet, if you prefer to cut strawberries for decoration, then it is more expedient to decorate the dessert right before serving, as the chopped strawberries will simply flow and spoil the aesthetic appearance of the food.

With sour cream and pineapple

Ingredients:

20 baked pancakes
500 g sour cream
150 g sugar
1 tsp vanilla sugar
canned pineapple

To prepare the cream, you need to beat fat sour cream with sugar and add vanillin. You should get a thick foam.

Open the pineapple, take it out of the jar and cut into small cubes.

Set aside 1 pancake, we will need it later. In the meantime, put the first pancake on a deep dish, grease it with a little cream.

Wrap the pineapple in the rest of the pancakes, rolling the pancakes into tubes. Lay on top of the greased pancake in several rows. Top each row with cream. Lay the reserved pancake on top without folding it. It will resemble a "blanket". Let the cake cool in a cold place.

As a decoration, you can use cherries, cherries, grapes.

With chocolate pancakes

Pancake Ingredients:

Milk - 1 l
Eggs - 4 pcs.
Sugar - 100 g
Vanillin - 1 g
Vegetable oil - 1 tbsp. l.
Cocoa powder - 1 tbsp. l.
Flour - 300 g

Cream Ingredients:

Sour cream - 500 g
Gelatin - 10 g
Sugar or powdered sugar - 150 g
Fruit - 300 g
Water - 80 g (for soaking gelatin)

Cooking:

Knead the dough without adding cocoa, separate 1/3 of the resulting mass, leave it, and add the specified amount of cocoa powder to the rest of the dough. Bake light pancakes and chocolate pancakes separately. Let them cool down well.

Before preparing the cream, take the sheet gelatin and soak for 30 minutes in water. Whisk fat sour cream with sugar or powder, dissolve the gelatin and add it to the cream in a very thin stream. In this case, it is necessary to interfere intensively enough.

Set aside 100 g from the finished cream, it will be required for the fruit layer. Fruits can be used in a variety of ways, but as an option it can be kiwi. It must be ground to a state of puree, put into the left cream.

Lubricate a few pancakes with fruit-free cream and refrigerate. The gelatin will harden and the pancakes will keep their shape perfectly. They will be useful for original decoration.

We smear the rest of the pancakes with cream, after 4 pancakes we use fruit cream.

Advice: since sour cream can be a little watery, it is better to assemble chocolate cake from pancakes in a culinary ring, which will help maintain shape.

We take out the frozen cakes from the refrigerator, roll them up and cut them into a roll, that is, obliquely. We lay them on top of the finished cake as a decoration. You can also put grapes and sugar sprinkles on top.

We put the cake in the refrigerator for the night, and in the morning we take it out of the ring, admire and enjoy the goodies. It turns out especially tasty.

These are the miracles that can come from pancakes. Happy tea drinking!

A stack of simple thin pancakes can easily be turned into a chic cake soaked in delicious cream based on sour cream. Such a sweet treat can be prepared on the most ordinary day or on a solemn occasion, because if it is also embellished with fresh berries, then its appearance is unusually beautiful and appetizing.

  1. Beat the egg, gradually adding granulated sugar (1 tablespoon), and then salt.
  2. Pour in 2/3 of the total volume of milk and mix.
  3. Sift the flour and pour into the dough, then stir it, trying to remove all the lumps.
  4. Add the rest of the milk and vegetable oil, mix everything thoroughly again.
  5. Bake pancakes in a hot pan until golden brown.
  6. To make sour cream for a pancake cake, you need to beat sour cream with granulated sugar and vanilla sugar.
  7. Put a pancake on a flat dish, generously smear it with cream, cover with a second one on top. Continue this manipulation until the pancakes run out. From above, you can decorate in any way you want and fantasies.

Recipe for kefir

Using kefir, you can make very tasty and tender pancakes that are perfect for a cake. As an impregnation, it is recommended to use sour cream and berry jam, which in combination gives a special taste.

List of ingredients

According to this recipe for pancake cake with sour cream, you will need the following products:

  • a glass of flour;
  • 400 ml of kefir;
  • 180 grams of sugar;
  • 2 bags of vanilla sugar;
  • a pinch of salt;
  • 2 eggs;
  • a third of a teaspoon of soda;
  • 200 grams of sour cream;
  • 2 table. spoons of sunflower oil;
  • berry jam to taste.

Step by step recipe

The technology for making a cake consists of the following step-by-step actions:

  1. Mix eggs with kefir, salt, add half a glass of granulated sugar, one bag of vanilla sugar and soda. Beat the whole mixture with a mixer.
  2. Sift the flour and add to the dough, and pour in the sunflower oil.
  3. Stir the dough until all lumps are gone.
  4. Bake pancakes in a skillet.
  5. Mix a bag of vanilla sugar in sour cream, thus preparing a cream.
  6. Spread each pancake in layers first with cream and then with jam. The last layer can be decorated, for example, with nuts and grated chocolate.

Pancake cake with banana cream

Sour cream is in most cases used to impregnate cakes, pancake is no exception. When adding fruit to the cream, its properties and taste only improve, so in this recipe it is proposed to use a banana, which goes well with sour cream flavor.

List of ingredients

The necessary products for manufacturing are:

  • 1 liter of milk;
  • 260 gr flour;
  • 1/3 cup sunflower oil;
  • 200 gr of granulated sugar;
  • 3 eggs;
  • a pinch of salt;
  • 350 ml sour cream;
  • 2 bananas.

Step by step recipe

How to cook pancake cake with sour cream and banana:

  1. Beat the eggs in a strong foam, adding 100 g of sugar and salt to them.
  2. Pour in milk and vegetable oil and mix the liquid.
  3. Add the sifted flour to the dough, which must be mixed well, avoiding lumps.
  4. Bake pancakes in a skillet.
  5. For sour cream for pancake cake, beat sour cream with sugar until smooth.
  6. Cut bananas into thin slices.
  7. Grease each pancake with cream, put a banana layer on top of sour cream every three layers.
  8. Lubricate the last pancake on top with plenty of cream, and also grease the sides.

Pancake cake with pineapple in sour cream

Quite a lot of people like such an exotic fruit as pineapple, so a pancake cake is worth making. Thanks to the pineapple, the cake becomes more festive and more suitable for a festive feast.

List of ingredients

To make pancake cake you will need:

  • half a liter of milk;
  • 200 gr flour;
  • 4 table. tablespoons of vegetable oil;
  • 2 eggs;
  • a pinch of salt;
  • 300 gr sour cream;
  • 250 gr sugar;
  • a can of canned pineapple in rings.

Step by step recipe

The procedure for making a real pancake miracle is as follows:

  1. Beat eggs with salt, then add milk with vegetable oil.
  2. Gently add flour, constantly stirring the dough, and trying to avoid lumps.
  3. Bake pancakes in a skillet.
  4. Make a cream of sour cream and sugar, for which mix the ingredients.
  5. Put a pancake on the bottom of a deep plate. Roll the rest into a tube, stuffing them with pineapple.
  6. Put the formed tubes on the first pancake, pouring plenty of sour cream on top of each of them.
  7. Place one unwrapped pancake on top and drizzle with cream. The result should be a beautiful pancake cake with sour cream and pineapple filling.

For gatherings with a cup of fragrant tea, we offer pancake cake with sour cream. First, pancakes are baked, and then a cake is formed with cream made from sour cream. The recipe is simple, so even novice hostesses will cope with the culinary task perfectly well. The dough for pancakes is kneaded on kefir. Pancakes are obtained with a soft structure, airy.

Pancake cake with sour cream can hardly be called a fundamentally new dish. Most likely, this is an unusual serving of traditional pancakes with sour cream. And if pancakes are laid, most often, on the everyday table, then a pancake cake can become a noticeable decoration on the festive table. Such a cake, for example, is good to see off the icy winter during Shrovetide week.

Easy

Ingredients

  • Wheat flour - 1 cup;
  • Kefir - 2 cups;
  • Chicken egg - 2 pieces;
  • Baking powder for dough - 0.5 teaspoon;
  • Salt - 0.5 teaspoon;
  • Sugar - 130 g;
  • Vanilla sugar - 15 g;
  • Powdered sugar - 1 tablespoon;
  • Sour cream - 300 ml;
  • Vegetable oil - 3 tablespoons.

Cooking

Pour the declared amount of kefir or sour milk into a suitable bowl. It is better if the "sour milk" has time to warm up after being in the refrigerator. Immediately add a little baking powder to the kefir for the dough. By the way, baking powder can be replaced with classic baking soda. At the same culinary stage, add salt to kefir and about a couple of tablespoons of granulated sugar. Mix the ingredients.

Now beat a couple of chicken eggs into kefir. Stir again with a whisk the introduced products in a cup. The mixture should come out homogeneous.

In the resulting kefir mass, start sifting wheat flour in small portions. Immediately mix the flour into the kefir mass.

The dough for pancakes should turn out without flour lumps, so it is better to use a whisk for kneading.

Pour a couple of tablespoons of butter into the already prepared pancake dough for the cake. Mix thoroughly.

Starting baking pancakes, grease the pan-crepe pan with oil, heat it well. Scoop up the cooked batter with a ladle and then spread it over the surface of the hot skillet.

In parallel with baking pancakes for the cake, make sour cream. Mix sour cream, granulated sugar with vanilla sugar in a bowl (you can also use natural vanilla or vanillin). Beat the products intended for the cream with a mixer.

From the proposed amount of ingredients, 10-12 pancakes should be obtained. When the pancakes have cooled, start forming the cake.

Spread each pancake with sour cream. Stack each greased pancake on top of each other.

Sprinkle the finished pancake cake with sour cream with powdered sugar and garnish with fresh or frozen berries as desired.

Chocolate pancake cake with sour cream

Sometimes households get tired of the traditional set of sweet dishes and demand something new from the hostess. Savvy will help to refresh old proven recipes. And if there are not enough pancakes folded in the form of a single cake, then you can embark on experiments even further. You can cook, for example, chocolate pancake cake with sour cream. Cocoa added to the dough will add tart notes of chocolate to the dish.

Special gourmets can add a little melted chocolate to the dough - it will turn out even tastier! Any bar of chocolate will not work. Look carefully at the labels on the packaging. Now they often sell not chocolate, but confectionery tiles. And in our recipe, real chocolate is needed at all, without milk, with a slight bitterness - only 30-50 grams.

Dough Ingredients:

  • Wheat flour - 1 cup;
  • Cocoa powder - 4 tablespoons;
  • Chicken egg - 2 pieces;
  • Milk - 1 glass;
  • Sugar - 0.5 cups;
  • Vanilla sugar - 1 teaspoon.
  • Baking powder - 0.5 teaspoon;
  • Salt is on the tip of a knife.

For cream:

  • Sour cream - 1 glass;
  • Chicken egg - 1 piece;
  • Sugar - 1 cup.

Cooking:

  1. Let's start cooking with pancake dough. In a deep bowl, break the eggs and beat them together with sugar. Heat the milk on the stove until it is warm, but not scalding hot. Otherwise, the eggs may curl. Add milk to a bowl, as well as baking powder, vanilla sugar, cocoa. Let's mix everything thoroughly. Lastly, add the sifted flour. And again mix the mixture so that there are no lumps.
  2. We bake pancakes in the traditional way.
  3. We prepare a cream of sour cream, egg white and sugar (the yolk can be added to pancake dough or put on some other dish). We send all the ingredients to a bowl and beat the cream thoroughly.
  4. Grease the finished pancakes with cream and stack them in a pile so that you get a cake.
  5. You can decorate the cake with chocolate chips or berries, you can also cover it with chocolate icing.
  6. Pancake cake should "rest" in the refrigerator for about 40-60 minutes.

Like any basic idea, a pancake cake recipe can be modified and improved to suit the preferences of your own family. For example, sour cream gives a lot of room for creativity.

Variations of cream for pancake cake:
  • sour cream-curd - in this case, we take a tender children's cottage cheese and beat it together with sour cream and sugar;
  • with fruit - a banana and an apple are perfect, we also cut them into a small cube and add it to the finished creamy mass;
  • from condensed milk - you need to take "condensed milk" both regular and boiled and just grease the pancake with it, since it is already so sweet;
  • walnut - grind the nuts in a mortar or cut with a knife, add to the finished cream;
  • poppy - brewed poppy just needs to be added to whipped cream;
  • with berries - strawberries and raspberries will be good in such a cream, cut the berries into small pieces and add to the whipped cream.

If your family loves not thin, openwork pancakes, but lush, thick pancakes - it doesn’t matter! Cook cakes from yeast pancakes. This will also be very tasty.

To prepare yeast pancakes, put yeast (1 package of dry yeast) in sour milk (not cold, room temperature, 1 cup). The mixture in the bowl should stand for a while until a yeast reaction occurs. At this time, you need to beat a couple of eggs with granulated sugar (half a glass) and a drop of salt in a separate bowl. We combine the contents of two bowls in one bowl, mix the liquid. Sift the flour (put on the eye, how much the dough requires), add to liquid products. You need to mix the dough thoroughly, otherwise there will be lumps. The dough should be slightly infused and then it will be possible to bake it in the usual way. The crepe maker must first be greased with melted butter or vegetable oil.

  • Thin, openwork pancakes are obtained due to the correct work with the dough at the kneading stage. To make the dough even, viscous and without lumps, you must first mix loose and liquid ingredients separately. And only then gently combine them and mix thoroughly.
  • Milk, kefir, eggs must be removed from the refrigerator in advance so that they reach room temperature at the time of preparation of the dough. In this case, the dough will rise well. This rule applies not only to the preparation of yeast pancakes, but also pancakes with sour milk.
  • Sift flour for making pancakes. So the flour "powder" will become more airy, saturated with oxygen. As a result, the dough will be lighter, not rubbery.

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