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Pancakes made from sour kefir
If the kefir has been in the fridge for a while, do not rush to throw it away. Sour kefir makes very tasty, tender, soft thick pancakes. Pancakes from sour kefir are cooked without soda, but thanks to the kefir, they turn out fluffy and patterned.
Cooking time: 40 minutes.
Caloric content: 217 kcal per 100 grams of dish.
Serves: 6.
Ingredients
- kefir - 240 ml;
- wheat flour - 100 g;
- large egg - 1 pcs. (60 g);
- sugar - 1 tbsp. (level);
- salt - a pinch;
- vegetable oil - 2.5 tbsp. (40 ml);
- vanillin (optional) - on the tip of a knife.
Preparation
1. Prepare all the necessary ingredients for making pancakes from sour kefir on the table in advance.
2. Crack the egg into a deep bowl where we will mix the pancakes. Add 1 tablespoon of level sugar. If you are making pancakes for children, you can add a little vanilla for a more pleasant aroma. Beat the egg with sugar with a mixer on low speed until lightly foamy.
3. Pour all the kefir into the bowl with the beaten egg. The kefir can be 1% fat or more. Now gently, at low speed, beat the mixture with the kefir.
4. Add fine salt to the flour and sift everything together.
5. Transfer part of the flour to the bowl with the kefir mixture. Mix with a mixer on low speed until homogeneous. Gradually add the remaining flour in parts, mixing until all the flour is combined with the liquid part of the dough into a smooth mass without lumps.
6. Finally, add the vegetable oil to the dough and mix. Thanks to the oil, the pancakes will flip easily without sticking to the pan.
7. Mix the dough until smooth.
8. The kefir dough is thinner in consistency than for fritters, it is about the same as condensed milk. The dough flows slowly from the ladle but in a stream.
9. We will take a small-sized frying pan. It will be easier to distribute the thick dough made with kefir over a small area. For the first pancake, lightly grease the bottom of the pan with vegetable oil. Then, using a ladle, pour a portion of the dough into the pan. Distribute the dough carefully over the entire surface of the pan, helping it spread evenly with the ladle. Now fry the pancakes over medium heat.
10. When the pancake starts to bubble, its top will become dry (about 1-2 minutes), we flip it to the other side. It's easier to navigate by color. We lift the edge of the pancake; if the pancake is sufficiently browned, we flip it. The second side of the pancake is cooked for about 1 minute, also until browned.
11. In this way, we fry the pancakes, not overcooking them, just until lightly browned. During cooking, we gradually stack the ready pancakes. If you want the pancakes to remain soft and tender, cover the stack immediately after each cooked pancake with a glass dome lid (with a hole) to prevent drying out.
12. We serve pancakes made from sour kefir hot.
