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Pancakes made from soured kefir
If kefir has been in the refrigerator for a while, don’t be in a hurry to throw it away. Very tasty, tender, soft thick pancakes can be made from sour kefir. Pancakes made from soured kefir are cooked without baking soda, but thanks to the kefir, they turn out fluffy and patterned. And if you are looking for even more tasty recipes on our website, we recommend paying attention to the section pancake recipes.
Caloric content: 217 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- kefir - 240 ml;
- wheat flour (highest grade) - 100 g;
- large egg - 1 pc. (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
- Lay out all the necessary products for making pancakes from soured kefir on the table in advance.
- Break the egg into a deep bowl, in which we will mix the pancakes. Add 1 level tablespoon of sugar. If you are making pancakes for children, you can add a bit of vanilla for a more pleasant aroma. Whisk the egg with sugar at low speed until light foam forms using a mixer.
- Pour all the kefir into the bowl with the beaten egg. The kefir can be 1% fat or more. Now gently, at low speed, whisk the mixture with the kefir.
- Add fine salt to the flour and sift everything together.
- Transfer part of the flour to the bowl with the kefir mixture. Mix with a mixer at low speed until smooth. Gradually add all the flour in parts, mixing until all the flour is combined with the liquid part of the dough into a homogeneous mass without lumps.
- Finally, add vegetable oil to the dough and mix. The pancakes will flip easily without sticking to the pan, thanks to the oil.
- Mix the dough until homogeneous.
- The kefir dough is thinner in consistency than for fritters, it is about as thick as condensed milk. The dough flows slowly from a ladle, but in a stream.
- Take a small-sized frying pan. It will be easier to distribute the thick dough mixed with kefir over a small surface area. Only for the first pancake, lightly grease the bottom of the frying pan with vegetable oil. Then, using a ladle, pour a portion of the dough into the frying pan. Carefully spread the dough evenly across the entire surface of the pan, helping it to spread into an even layer with the ladle. Now fry the pancakes over medium heat.
- When the pancake starts to bubble, its top will become dry (about 1-2 minutes), flip it to the other side. It’s more convenient to judge by color. Lift the edge of the pancake; if the pancake is sufficiently browned, flip it. The second side of the pancake is cooked for about 1 minute, also until browned.
- Fry the pancakes this way, without overcooking them, just until lightly browned. During cooking, gradually stack the ready pancakes. If you want them 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.
- Serve the pancakes made from soured kefir hot.
