Composition / ingredients
Cooking method
1. Pour kefir into a saucepan and heat it up a little (it should be warm, but not hot).
2. Add an egg (if large — one, small — two), sugar, salt, soda and mix.
3. Put the flour (about 1.5 cups), put so much that the mass was like a good thick sour cream, mix everything thoroughly so that there are no lumps.
4. Bring the milk to a boil and pour a thin trickle into the mass, stirring all the time (this is how we brew our dough!).
5. If the dough turned out to be liquid in your opinion, add a little flour (don't worry, the bulk is already "cooked").
6. Add 1-2 tablespoons of vegetable oil, mix
The dough for baking pancakes is ready!
Bake pancakes preferably in a cast-iron pan.
It is enough to lubricate the frying pan with vegetable oil just before the first pancake.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Baking soda - 0 kcal/100g
