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Baked goods

Yogurt batter bread with sour cream

One pan of yogurt batter bread drizzled with oil and sour cream, then baked until crisp on top. Serve with sweet or savory toppings.

Slovak cuisine · Quick recipes in 35 minutes · Translated from Slovak ·

Yogurt batter bread with sour creamSave on Pinterest

Recipe at a glance

Prep time
5 min
Cook time
25 min
Total time
30 min
Temperature
180 °C (350 °F)
Servings
1 sheet pan
Difficulty
Easy
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This easy yogurt batter bread is baked in a sheet pan and was traditionally made with sour milk. Pour the batter, slightly thicker than pancake batter, into a greased sheet pan, drizzle with oil and sour cream, and bake for about 25 minutes at 180 °C (350 °F), until the top is crisp. For a sweet version, dust with powdered sugar or add thick plum preserves; for a savory version, add bacon, grated potatoes, zucchini, or pumpkin. It also goes well with soup.

Ingredients

Topping

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Instructions

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  1. Mix the batter ingredients together until the batter is slightly thicker than pancake batter.

  2. Grease a sheet pan with lard or oil, pour in the batter, and arrange your choice of toppings over it.

  3. Drizzle with the oil and sour cream and bake in an oven preheated to 180 °C (350 °F) for about 25 minutes, until the top is crisp.

Tip: Squeeze the grated potatoes, zucchini, or pumpkin well before spreading them over the batter; otherwise, they will release water and keep the top from crisping.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
172 kcal
Protein
5.7 g
Carbohydrates
15 g
of which sugars
2.9 g
Fat
9.9 g
of which saturates
3.5 g
Fiber
0.4 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Jogurtové pečivo lenivej gazdinky – za 30 minút

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