This Sour Cream Pancakes Recipe from the Bohemian pastry kitchen is a delicious alternative to pancakes and the like. Rahmdalken are small "pancakes" made with a sour cream batter and are usually spread with jam and served folded up with a second one.
To make the batter, beat egg whites and mix with egg yolks, cream and flour. Then, using a spoon, place small portions of the fluffy batter in a pan with hot fat and fry on both sides.
You can serve the Rahmdalken with any jam, canned elderberry or plum stew, or with compote and fruit purée.
Equipment
- 2 big bowls for the batter
- mixer
- pan
- soup spoon to form the Dalken
Ingredients
- 100g flour (⅔ cups)
- 125ml sour cream (½ cup)
- 1 pinch of salt and
- 2 egg yolks
- 2 egg whites
- Fat: for example clarified butter or rapeseed oil for frying
- Jam or fruit stew for spreading
- Powdered sugar for sprinkling
Instructions
Separate the egg whites from the yolks and place in two large bowls. Beat the egg whites with a mixer until stiff.
Mix the egg yolks with the sour cream, flour and a pinch of salt.
Carefully fold the beaten egg whites into the mixture. Do not stir too vigorously so that the batter remains fluffy.
Heat the fat in a frying pan and, using a tablespoon, place the batter in the pan in batches. Fry on both sides until golden brown.
The dough should be baked as soon as possible after mixing so that it does not lose volume. The dalken taste best when served warm.
To serve, spread one dalke with jam (or toast), close with another and serve sprinkled with powdered sugar.
Bohemian Sour Cream Pancakes Recipe (Rahmdalken)
Kochutensilien
- 2 big bowls for the batter
- mixer
- pan
- soup spoon to form the Dalken
Zutaten
- 100 g flour ⅔ cups
- 125 ml sour cream ½ cup
- 1 pinch of salt and
- 2 egg yolks
- 2 egg whites
- fat for example clarified butter or rapeseed oil for frying
- Jam or fruit stew for spreading
- Powdered sugar for sprinkling
Anleitung
- Separate the egg whites from the yolks and place in two large bowls. Beat the egg whites with a mixer until stiff. Mix the egg yolks with the sour cream, flour and a pinch of salt.
- Carefully fold the beaten egg whites into the mixture. Do not stir too vigorously so that the batter remains fluffy.
- Heat the fat in a frying pan and, using a tablespoon, place the batter in the pan in batches. Fry on both sides until golden brown.
- The dough should be baked as soon as possible after mixing so that it does not lose volume. The dalken taste best when served warm.
- To serve, spread one dalke with jam, place another one on top and serve sprinkled with powdered sugar.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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