Lush crumpets on sour cream: how grandma baked

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No yeast, but so airy! Chubby and sweet!

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Lush crumpets on sour cream: how grandma baked

Ingredients:

3 tbsp. l. sour cream
2-3.5 cups flour
3 tbsp. l. Sahara
a pinch of salt
2 eggs
1 hour l. baking powder or 0.5 tsp. l. soda slaked with lemon juice or vinegar
50 ml vegetable oil

How to cook:

1. Beat eggs with salt, sugar and sour cream. By the way, it is better to take sour cream fatter.

2. Sift flour and mix with baking powder. If soda is used, then it should be added to the egg mass, not to the flour.

3. Gradually combine the flour with the whipped egg and sour cream mixture. It may take more or less flour, it all depends on the size of the eggs and the quality of the flour.

The dough should come out soft, firm, but not tight.

4. Divide the dough into 2 parts and roll each one 1 cm thick.

5. Cut out circles from the dough with a glass or other shape. If you want other shapes, you can simply cut it into rectangles with a knife.

6. Fry pieces of dough in heated vegetable oil on both sides until golden brown and cooked.

They swell up a lot and enlarge when frying.

Transfer the finished crumpets to a paper towel to remove excess oil.

Sprinkle with icing sugar to taste and serve immediately.

Enjoy your meal!

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