Pancakes with milk and kefir with thin holes

Step-by-step cooking

1. Step 1:

   

2. Step 2:

   

   How to make fishnet pancakes with milk and kefir? Prepare the products. Everything should be at room temperature, so take everything you need out of the refrigerator in an hour, and it's even better to warm up the milk slightly so that the finger is warm.

3. Step 3:

   

   Mix all the dry ingredients: sift flour with an incomplete tsp of baking powder, add fine salt, sugar, mix well./Pancakes with so much sugar will turn out to be moderately sweet, with an intense golden color. With less, they will be paler, with more, they will blush quickly and may even burn/.If you put soda, it also needs to be mixed with flour and not extinguished beforehand - this will make kefir right in the dough.

4. Step 4:

   

   Mix the liquid ingredients separately: first, beat the eggs well with a whisk, until frothy, you can use a mixer at low speed. Then add lukewarm milk, mix and pour in kefir. Stir until smooth. Kefir does not need to be specially heated, it is enough to get it in advance so that it is not cold.

5. Step 5:

   

   Now pour the liquid ingredients into the resulting flour mixture. To do this, constantly stirring with a whisk, pour in half of the liquid in a trickle. Stir well until smooth, you will get the consistency of thin sour cream.

6. Step 6:

   

   Then, also stirring, pour in the remaining mixture, stir well. This method will help to avoid the formation of lumps, the dough will be smooth, homogeneous, of the correct texture.

8. Step 7:

   

   Pour in the refined vegetable oil last. It is necessary to add it, it will not lubricate the pan every time and will improve the taste of pancakes.

9. Step 8:

   

   The finished dough should turn out well flowing, the consistency of low-fat cream. Gluten in flour is different, if it turned out thick - add a little warm milk. If liquid, pour out a little dough, stir in 1-2 tablespoons of flour, then pour into the main dough, mix well again. The dough, which is started on baking powder or soda, "does not need to rest" - it can and should be fried immediately.

10. Step 9:

    

    Heat a frying pan, brush thinly with oil, including the bottom edge of the sides. Lubricate only before the first pancake, all subsequent ones will be removed without problems, even from an aluminum frying pan. Wait until the oil gives a light smoke, lift the pan and switch the heating to medium.

11. Step 10:

    

    Try to pour the dough in one circle, guessing to scoop the required minimum amount of dough into the ladle. / In the photo I tried to show how it will be if you pour the dough with different thicknesses. Where it is poured thinly, holes appear - pancakes will be thin and delicate, where it is thicker, they are fried well, but there are fewer holes, it really will not affect the taste /. The edges have dried a little, the dough has become matte - swipe around the circle with a thin edge of a spatula or skewer.

12. Step 11:

    

    Then bring the spatula under the pancake and it will easily turn over. The second side is fried much faster, 3-4 seconds. There is no time to leave. So bake all the pancakes, stir the dough before each scooping. If necessary, lubricate the pan a little, so the pancakes will have a different openwork pattern. If not lubricated, they will have a uniform, smooth blush, but they will be removed easily.

13. Step 12:

    

    This amount of products will make 25-26 pancakes d 16 cm and 20-21 pieces d 18 cm. It will be easier for beginners to pour using a small diameter, for experienced housewives it is easy and a larger size. The dough pours well, the pancakes are easy to turn over, do not tear, the edge does not dry.