Pancakes on kefir are thick with holes

Delicious, delicious, in a hurry! Pancakes on kefir are thick with holes, which can be easily cooked and served for breakfast. They will be good both in unsweetened form - with caviar, lightly salted fish, and in sweet - with sour cream, jam, honey.

Anna

The author of the recipe

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Composition / ingredients

Servings:

Flour

300

Kefir

500

Eggs

Sugar

Baking soda

Vegetable oil

Salt

0.5

Vanillin (on the tip of the knife)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 18 % 7 g

Carbohydrates 67 % 26 g

192 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the specified products. Kefir for these pancakes is better to take fresh, liquid consistency, 1% fat content is suitable. Eggs are medium, it is better not to take small ones. Wheat flour, it should be sifted beforehand. Prepare a frying pan for frying pancakes and a deep bowl for kneading dough.
Step 2:
In a deep bowl, break two raw eggs, add sugar, salt and vanilla on the tip of a knife. Mix the mass well with a whisk.
Step 3:
Pour half of kefir (250 ml) to the eggs and mix the mass thoroughly. Add soda, mix and leave the dough for the ingredients to interact with each other for 5 minutes.
Step 4:
Add the sifted flour and knead the dough. At this stage, the dough turns out to be very thick, difficult to knead.
Step 5:
Add the remaining kefir and mix thoroughly. The dough should be homogeneous, without lumps, the consistency is thinner than the dough for pancakes. Pour in the vegetable oil and mix thoroughly again.
Step 6:
Heat the selected pancake pan well over medium heat. It is better to fry pancakes in a dry frying pan, but if necessary, the pan can be greased with vegetable oil. Pour the dough into the pan, spread it over the entire surface of the bottom of the pan and fry on medium heat first on one side, then turn the pancake - and the other side until browned.
Step 7:
Put the finished pancakes on a plate, smearing each pancake with butter. You can serve pancakes both hot and warm and cooled.

Pancakes made from kefir dough turned out to be very appetizing, plump, with ruddy sides, and delicious. When kneading the dough, the main attention should be paid to the choice of kefir. You should take fresh liquid kefir, but kefir that has stood in the refrigerator is better used for pancakes.
I had thick kefir and the dough, respectively, also turned out to be very thick, even though the pancakes were baked. It is better to dilute this dough to the consistency of pancake batter with hot water, otherwise, pouring such a pancake batter into a frying pan will be very problematic.