Pancakes from sour kefir

If kefir lingers in the refrigerator, do not rush to pour it out. From sour kefir, very tasty, tender, soft plump pancakes are obtained. Pancakes from sour kefir are baked without soda, but thanks to kefir, lush and patterned are obtained.

Cooking time: 40 minutes.

Servings: 6.

Calories: 217.

Ingredients

• kefir - 240 ml;
• premium wheat flour - 100 g;
• large egg - 1 piece (60 g);
• sugar - 1 tbsp (without slide);
• salt - a pinch;
• vegetable oil - 2.5 tbsp. (40 ml);
• vanillin (optional) - on the tip of a knife.

Cooking

1. We lay out in advance on the table all the necessary products for making pancakes from sour kefir.

2. Break the egg into a deep bowl, in which we will knead the pancakes. Add 1 heaping tablespoon of sugar. If you cook pancakes for children, then you can add a little vanilla for a more pleasant aroma. Beat the egg with sugar with a mixer at low speed in a light foam.

3. Pour all the kefir into the bowl to the beaten egg. Kefir can be as 1% fat or more fat. Now lightly, at low speeds, beat the mass with kefir.

4. Add fine salt to the flour and pass everything together through a sieve.

5. We shift part of the flour into a bowl with kefir mass. Mix with a mixer at low speed until smooth. Pour all the flour in parts gradually, stirring until all the flour is mixed with the liquid part of the dough until a homogeneous mass without lumps.

6. Lastly, add vegetable oil to the dough and mix. Thanks to the oil, the pancakes will flip over easily without sticking to the pan.

7. Mix the dough until smooth.

8. The dough on kefir is obtained in consistency less often than on pancakes, it is approximately like condensed milk. From the ladle, the dough flows slowly, but in a trickle.

9. Take a small frying pan. Over a small area it will be easier to distribute thick dough kneaded with kefir. Only for the first pancake, lightly grease the bottom of the pan with vegetable oil. Next, using a ladle, pour a portion of the dough into the pan. Spread the dough gently over the entire surface of the pan, helping with a ladle to disperse the dough in an even layer. Fry pancakes now on medium heat.

10. When the pancake begins to bubble, its upper part becomes dry (about 1-2 minutes), turn it over to the other side. It is more convenient to navigate by color. Raise the edge of the pancake, if the pancake is browned enough, turn it over. The second side of the pancake is baked for about 1 minute, also until golden brown.

11. In this way, fry pancakes, without frying them too much, only until a slight blush. During cooking, the finished pancakes are gradually stacked in a pile. If you want the pancakes to remain soft and tender, then immediately after each cooked pancake, cover the stack with a glass convex lid (with a hole) from chapping.

12. We serve pancakes from sour kefir hot.

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