A quick and tasty breakfast or dessert - golden, fragrant and fluffy lemon-honey pancakes with sour cream. They are loved by both adults and children, and cooking takes no more than half an hour. Step-by-step recipe with a photo. Video recipe.
Lush and tender lemon-honey pancakes on sour cream without yeast are a suitable recipe for those who do not have a lot of time to work with yeast dough. Because there is no need to wait for the yeast to start working and the dough to rise. The dough is quickly kneaded and after 15-20 minutes the fried pancakes are ready. Despite the fact that they cook very quickly, they turn out to be incredibly tasty. This is a great option for a quick breakfast, afternoon snack or just a quick snack that will appeal to both adults and children.
For cooking, you do not need expensive components, and any novice housewife can handle the recipe. Lemon gives the pancakes a fresh and fresh taste that takes away the sugary sweetness of honey. It can be replaced with lime or orange juice. Fresh or dried rind will also work. And if you are on a diet or you cannot eat dairy products, then use plain or mineral water instead of sour cream. You can serve such pancakes with any fruit or berries. It would be nice to pour them over with honey and decorate with a mint leaf. Maple syrup or chocolate sauce will also work.
See also how to make yogurt-based chocolate pancakes.
- Caloric content per 100 g - 321 kcal.
- Servings - 15-17 pcs.
- Cooking time - 30 minutes
Ingredients:
- Flour - 200 g
- Lemon juice - 2 tablespoons
- Salt - a pinch
- Honey - 3-5 tablespoons or to taste
- Vegetable oil - 1 tablespoon in dough and for frying
- Eggs - 1 pc.
- Baking soda - 0.5 tsp
- Sour cream - 200 ml
Step-by-step preparation of lemon-honey pancakes with sour cream, recipe with photo:
1. Pour sour cream at room temperature into a container for kneading dough so that the soda reacts correctly.
2. Add eggs to the sour cream, which should also be at room temperature. To do this, remove them from the refrigerator in advance.
3. Pour 1 tablespoon to the food. vegetable oil. Then, when frying, it will be possible to pour a minimum amount into the pan.
4. Then add honey and a pinch of salt.
5. Wash the lemon, cut off a small amount and squeeze the juice out of it. Make sure that no bones get into the dough.
6. Whisk the liquid ingredients well until smooth.
7. Pour flour mixed with soda to the food, sift it through a fine sieve so that it circulates with oxygen, and the pancakes are more tender.
8. Whisk the dough until a uniform consistency similar to the texture of thick sour cream.
9. Using a silicone brush, brush the bottom of the pan with a thin layer of vegetable oil and heat well. Take the dough with a tablespoon and place it in the pan in the shape of a round or oval pancake.
10. In medium heat, fry the lemon-honey pancakes in sour cream until golden brown. Then turn them over to the other side and bake until tender. Serve the pancakes immediately after cooking, while they are hot, tender and fluffy.
See also the video recipe on how to make Russian honey pancakes.
