Try these delicious pancakes with persimmon sour cream. It is incredibly tasty and completely unusual. How to cook them is described in detail in a step-by-step recipe with a photo. Video recipe.
Pancakes are unique tortillas that tend to be quick and easy to prepare. At the same time, the result always pleases everyone. I am sure that every experienced housewife has more than a dozen delicious recipes for pancakes in her cookbook. All of them, of course, turn out to be delicious, but they are quite simple to prepare. Any pancakes are in perfect harmony with tea, and with coffee, and with milk, and with sour cream, and jam, and chocolate paste, and much more. Therefore, each eater will be able to satisfy his taste preferences.
Today I propose to cook pancakes with sour cream with persimmon. Any novice cook can handle this recipe. Although experienced hostesses may also find something new and useful for themselves. Such cakes are incredibly soft and tender. They cook quickly, so you can prepare a delicious breakfast in just a few minutes. Their structure is spongy, so they absorb all kinds of syrups, honey or other toppings well. It is also worth noting that when frying the pancakes, a minimum amount of oil is used, which makes them less nutritious.
See also how to make pancakes with cottage cheese and marmalade.
- Caloric content per 100 g - 358 kcal.
- Servings - 12-15 pcs.
- Cooking time - 30 minutes
Ingredients:
- Sour cream - 150 ml
- Sugar - 40 g or to taste
- Persimmon - 1 pc. small size
- Vegetable oil - 1 tablespoon into the dough, plus a small amount of oil for frying
- Eggs - 1 pc.
- Baking soda - 0.5 tsp
- Flour - 300 g
Step-by-step preparation of pancakes with sour cream with persimmon, recipe with photo:
1. Wash the persimmon and dry it with a paper towel. Remove the stem, cut into medium sized pieces and place in a deep bowl.
2. Grind the persimmons with a blender until smooth. If there is no blender, then grate the fruit on a fine grater.
3. Pour sour cream at room temperature into fruit puree, since soda enters into a wrong reaction with fermented milk products of cold temperature.
4. Then add a raw egg and vegetable oil to the food.
5. Add sugar and salt.
6. Then add baking soda and whisk until smooth.
7. Pour flour into the liquid base, sift through a fine sieve and knead the dough well so that it is free of lumps. Depending on the amount of flour added, the consistency of the dough will depend. If the dough is thin, then the pancakes will be more tender, less high-calorie and thinner. If the dough is thick and sticks to a spoon, then the pancakes will turn out to be dense, high and with a large number of calories. Therefore, depending on the desired result, add the right amount of flour.
8. Pour some vegetable oil into a frying pan and heat it well. Spoon the dough with a tablespoon and pour into the pan.
9. Turn on medium heat of the stove and fry pancakes on sour cream with persimmon on both sides until golden brown. Serve them hot right after cooking. When they are most delicious and tender.
See also the video recipe on how to cook pumpkin pancakes.
