Go Back
–+ servings
Rahmdalken auf Teller übereinandergestapelt mit Holunderröster und einem Klecks Sauerrahm.

Bohemian Sour Cream Pancakes Recipe (Rahmdalken)

Rezept drucken
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.
Arbeitszeit 30 Minuten
Gesamt 30 Minuten
Portionen 4 portions

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.
    Eischnee geschlagen in Schüssel, restliche Zutaten für Rahmdalken in extra Schüssel.
  • Carefully fold the beaten egg whites into the mixture. Do not stir too vigorously so that the batter remains fluffy.
    Fluffiger Teig für Rahmdalken in Schüssel.
  • 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.
    Rahmdalken Teig wird mit einem Esslöffel ins heiße Fett gesetzt.
  • 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.
    Rahmdalken in der Pfanne heruasgebacken.
  • To serve, spread one dalke with jam, place another one on top and serve sprinkled with powdered sugar.

--------------------------------------

April 10, 2024

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/bohemian-sour-cream-pancakes-recipe-rahmdalken/