Fluffy pancakes on kefir with baking powder

Very tasty, simple and quick, for breakfast for the whole family! Fluffy pancakes on kefir with baking powder, prepared according to this recipe, turn out plump, airy, with a crispy crust. They are prepared very quickly, from the simplest and most affordable products. Treat your loved ones with such a delicious dish!

katushafin

Recipe author

Fluffy pancakes on kefir with baking powder

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Composition / ingredients

servings:

For dough:

Kefir

250

Flour

220

Eggs

Vegetable oil

1.5

Baking powder

Sugar

Salt

0.5

For frying:

Vegetable oil

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 25 % 12 g

Carbohydrates 63 % 30 g

254 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make fluffy pancakes on kefir with baking powder? Prepare the products. Kefir is better suited for high fat content - it is thick, you will need less flour, and the dough will turn out more tender. Flour may take less or more. You will look at the test. Wash the egg and dry it with paper napkins.
Step 2:
Break the egg into a bowl, add sugar. Whisk them with a whisk until smooth. It is not necessary to achieve a lush foam - pancakes will grow not because of eggs, but thanks to baking powder.
Step 3:
Warm up kefir or dilute it with hot water - it should become warm. Thanks to this, the reaction with the baking powder will happen faster and more actively, and the pancakes will turn out lush. Pour kefir into the egg mass. Stir with a whisk.
Step 4:
Pour in the vegetable oil. Add salt and baking powder. Mix well.
Step 5:
The reaction will begin immediately - bubbles will appear on the surface of the dough.
Step 6:
Sift flour into the dough in portions. After each serving, stir it with a whisk and see the consistency.
Step 7:
The dough should become thick, the whisk left on the surface will not sink immediately, but will slowly begin to sink. It took me 240 grams of flour, but the kefir was liquid due to the fact that I diluted it with water. Do not overdo mixing the dough. As soon as all the flour intervenes, stop, otherwise the air bubbles that were released during the reaction of kefir and baking powder may disappear. Do not mix the dough any more in the future.
Step 8:
Take a frying pan with a thick bottom, put it on a large fire. Pour in vegetable oil - there should be a lot of it, 5-10 mm. Heat the oil well. Put a small cup next to the stove, where also pour a little vegetable oil. Dip a spoon into the oil and scoop the dough with it. Put the dough in the preheated oil. Due to the fact that the spoon is well lubricated, the dough will drain into the pan. very convenient! For one pancake of dough, take a tablespoon without a slide.
Step 9:
Fry the pancakes over medium heat until browned on each side.
Step 10:
Remove the finished pancakes on a plate with a paper towel so that it absorbs excess fat. Overcook all the dough in the same way. If the oil layer decreases, then add more. Although I had more than enough for the whole portion, I did not add it.

I was a little afraid to bake according to this recipe, there were many reviews that pancakes do not work, they come out thin and stiff. Everything went well for me. The main conditions are warm kefir and a lot of butter. They are, of course, not dietary, fatty and high-calorie, but very tasty and lush!

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.