Air pancakes on kefir Are Very Lush

Always super lush and airy, even when they cool down! Rarely anyone does not like pancakes, many of them undertake to fry, but not all of them turn out to be so lush and airy. There are many secrets, some I will share in this recipe. Experienced housewives may not need them, but the young ones will be very useful, and men began to visit the site more often.

BLUE-EYED

The author of the recipe

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Composition / ingredients

Servings:

Flour

240

Kefir (fat content can be any, but better 1% - 2.5%
2.5% PROSTOKVASHINO is used in the recipe)

250

Eggs

Sugar (without slide - remove with a knife)

Salt (pinch)

to taste

Baking soda (measuring spoon, without slide)

0.5

Vegetable oil (in the frying pan and then add a little bit)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 20 % 10 g

Carbohydrates 66 % 33 g

244 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the necessary products. Kefir and egg to get out of the refrigerator in advance.
Step 2:
Mix egg with sugar and salt. It is not necessary to beat strongly, just stir so that the sugar and salt dissolve.
Step 3:
In the microwave or on the stove, heat the kefir slightly / until the first "broth": the serum is visible, but so that it does not go in flakes/.
Step 4:
Gradually pour warm kefir into the egg mixture, stirring constantly.
Step 5:
Sift the measured amount of flour into a separate bowl.
Step 6:
In the liquid mixture in small portions / 2 tbsp. l. with a large slide / add flour and stir with a whisk in one direction, knead a thick, homogeneous dough.
Step 7:
The dough should not slide freely from the spoon, but should slide Lazily. / If it is too thin - add flour, if it is very thick - kefir, but very little to catch the desired consistency. /
Step 8:
And only now, sift Soda over the dough. Carefully but quickly mix it into the dough. / Bubbles immediately begin to appear - this kefir extinguishes soda, the dough becomes airy, porous, light./ If additives are introduced / raisins, vanilla .../, then do it now.
Step 9:
Baking soda will make the dough lighter and slightly thinner. Pouring such dough will become more convenient.
Step 10:
Let the dough stand for 10-15 minutes / until bubbles actively appear / so that the flour has time to disperse and the gas bubbles are evenly distributed in the dough. Do not mix the dough anymore, carefully type it into the spoon from the edge.
Step 11:
Pour 3 tablespoons of vegetable oil into a well-warmed frying pan and warm it up, reduce the heat to moderate - medium. Dip a tablespoon in vegetable oil and scoop up the dough, spread it out, helping with a teaspoon, or with a wet finger. Fry until browned from below and until holes appear on top.
Step 12:
Then turn over and fry on the other side. Pour the oil every other time, and so fry the whole dough.
Step 13:
Spread the finished pancakes on a paper towel to absorb excess oil. Serve hot with sour cream, honey, condensed milk, jam and of course tea. Bon appetit !

Here are some secrets:

* FLUFFY pancakes are obtained only from thick dough!
* Kefir is better to take sour / 3-day /.
* Take eggs and dairy products at room temperature.
* The dough must be infused to be saturated with oxygen and become lighter.
* You don't need to add a lot of sugar to the dough, otherwise the bottom will start to burn, and the middle will remain raw.
* Knead the dough in one direction - it will turn out smoother and glossy.
* To make the pancakes round, you need to lower the dough from the sharp edge of the spoon, and the oval - from the side of the spoon.
* Do not introduce a lot of additives so that the dough can rise.
* The bottom of the pan should be thick.
* Fry only in preheated oil, on medium or moderate-medium heat, so that the bottom is not too fried, and the middle has time to bake.
* Pour oil so that the entire bottom is covered.
The golden mean is important here :
if there is not enough oil, the pancakes will be dry and they will not have enough strength to rise,
if a lot - pancakes will be greasy.
* Portions of dough - no more than a tablespoon, otherwise it will be difficult to fry.
* Flour must be sifted.
* Introduce flour in small portions, for better mixing and to stop in time and not to shift it.
* Always pour a lot of flour, its ratio to kefir is almost 1:1

And then you will succeed!

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. 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.