Usuba
Carrot Pancakes with Sour Cream
Tender pancakes with stewed carrots and raisins. The batter is made with milk and sour cream, with whipped egg whites added for airiness. Served with sour cream, honey, or jam.
- Total
- 30 min
- Standard serving
- 364 g
Ingredients
Total 10
Instructions
- 1
Step 1
Peel and wash the carrots, then grate them. Place in a saucepan, add butter and raisins. Stew over medium heat until the carrots are tender, then let cool.
- 2
Step 2
Separate the eggs into whites and yolks. Mix the yolks with sour cream, crushed crackers, salt, sugar, milk and flour. Beat the batter well.
- 3
Step 3
Add the cooled carrot mixture to the dough and mix.
- 4
Step 4
Beat the egg whites until stiff peaks form and carefully fold into the batter.
- 5
Step 5
Grease the pan with oil, heat over medium heat. Bake the pancakes until golden brown on both sides.
- 6
Step 6
Serve pancakes hot with sour cream, honey, rosehip jam, or sweetened condensed milk.
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