This recipe never lets me down, the dough always turns out soft and delicious. Don't be surprised that I add salt. In small quantities, it makes the dough more elastic and perfectly emphasizes the taste of baking.
Ingredients
- Flour - 280 g
- Chicken eggs - 4 pieces
- Sour cream - 50 g
- Vegetable oil - 3 tbsp.l .
- Baking powder - 1 tsp.
- Sugar - 1 glass
- Salt - on the tip of the knife
- Almonds - handful
Step-by-step cooking recipe
Dry the almonds in a frying pan for a couple of minutes and chop them in a blender.
Beat eggs with sugar and salt until fluffy foam.
Add sour cream, vegetable oil and mix well.
Add the sifted flour, baking powder and mix again. The dough should turn out thicker than pancakes.
Put the dough into the prepared molds, filling them only two-thirds. Sprinkle chopped almonds on top.
Bake for 20-25 minutes in an oven preheated to 180 degrees.
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