Composition / ingredients
Cooking method
To make pancakes, all ingredients must be the same, at room temperature. Take care of this in advance. Take the kefir and eggs out of the refrigerator and let them lie on the kitchen table.
To make pancake batter, combine the egg with sugar and shake it a little with a whisk.
Then pour in vegetable oil, kefir and add flour and soda. Sift the flour through a sieve in advance to saturate it with oxygen. Why is this necessary? Thanks to the sifted flour, the finished pancakes will be the most tender.
Mix all the ingredients well so that there are no lumps of flour left. To do this, you can use the mixer.
Now, without stopping stirring, pour boiling water into the dough. Why do this? Thanks to the added boiling water, the flour will immediately brew, which in the end will give us a very plastic dough, which will be less likely to break when baking.
Let the finished dough stand for 5-10 minutes.
Check its consistency. To get lace pancakes, it should be quite liquid. To adjust the density, use flour or water.
To bake pancakes, take a pancake pan and preheat it to a very hot state. Using a brush, lubricate the surface of the pan with a little vegetable oil.
Pour a very thin layer of dough into the pan and spread it over the entire surface. Due to the fact that the pan is very hot, the dough immediately begins to bubble and holes appear on the surface that look like lace.
Bake pancakes on both sides until golden brown. Be careful not to burn the pancakes. Do not leave them unattended.
Put the finished pancakes on a plate and keep them under the lid so that their edges do not start to dry out.
Serve ready-made pancakes to the table.
Bon appetit!
You can cook these pancakes with milk. The main thing is that the frying pan is very well heated when baking them.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g