Nut pancakes

A unique combination of nutty flavor and delicate cream. You can stuff each pancake individually or dip it into the bowl as you go.

Ingredients

For about 10 pancakes:

• milk – 250 ml,
• fermented baked milk 4% - 100 ml,
• chicken egg – 1 pc.,
• sugar – 3 tablespoons,
• wheat flour – 8 tablespoons,
• salt - a pinch,
• walnuts – 100 grams,
• vegetable oil – 25 ml.

For the filling for 1 pancake:

• sour cream – 50 grams,
• powdered sugar – 1 tbsp,
• cocoa powder – 1 tbsp.

Recipe

Pour in milk, add salt.

Beat the egg.

Pour in the fermented baked milk.

Add sugar.

Add flour and stir.

Fry the nuts in a frying pan, peel and chop.

Pour oil into the bowl with the dough.

Add nuts.

Stir and, pouring the batter into a hot frying pan, form pancakes. Fry on both sides.

The pancakes are ready.

For the filling, combine sour cream, cocoa and powdered sugar.

The sweetness of the filling can be easily adjusted by decreasing or increasing the amount of powdered sugar.

Spread sour cream on the pancake and roll it up.

Ready.