Pancakes made with sour kefir
Description
The baking is simple and quick. For the pancakes, slightly soured kefir works best—just warm it a little to make the pancakes soft and fluffy. For 500 ml of kefir, 200 grams of flour is enough; if you add more, the batter will be too thick and won't spread well on the pan. If you use less, the pancakes will tear. Optionally, you can add vanilla, vanilla sugar, cocoa, or any other flavoring. I didn't add anything extra—my kefir was homemade and had a pleasant cottage cheese aroma, so after baking, the pancakes tasted and smelled delicious. I used large, homemade eggs. See more details in the recipe.
Instructions
- 1
Step 1
Prepare the ingredients, a non-stick frying pan, a whisk, and a deep bowl. Let's get started!
- 2
Step 2
In a large bowl, break two large eggs, add sugar, salt, and vegetable oil. Whisk the mixture well.
- 3
Step 3
Add the flour and baking powder. Mix well with a whisk until there are no lumps.
- 4
Step 4
Warm the kefir to 35-40 degrees (it should be comfortably warm). Add it in small portions, stirring until the dough becomes smooth and uniform.
- 5
Step 5
Whisk well until all the kefir is added.
- 6
Step 6
The dough is ready, take a small ladle and let's move on to frying the pancakes.
- 7
Step 7
Heat the pan and brush the surface with vegetable oil using a silicone brush before frying. Pour in the batter and spread it around the pan in a circular motion. Fry until the edge of the pancake turns golden.
- 8
Step 8
Flip the pancake to the other side and cook for another minute.
- 9
Step 9
The pancakes are ready, I got 10 pieces.
- 10
Step 10
I poured chocolate over the ready-made pancakes and served them with raspberries.
- 11
Step 11
Ready. Serve at the table.