Thick pancakes
Description
Delicious baked treat for the whole family. For this recipe, it's important that the kefir and eggs are not straight from the refrigerator, but at room temperature. This ensures a good reaction with the baking soda, resulting in fluffy and thoroughly cooked pancakes. Adjust the pancake size to your preference; I make them about 14-15 cm in diameter for easy flipping with a spatula. The batter is thick—much thicker than for regular thin crepes—but there's no need to stretch or spread it; it spreads on its own. If your batter turns out too thick, add a little water, a couple of tablespoons, mix well, and check the consistency. Good luck with your cooking! The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. All products should be at room temperature. Let's get started!
- 2
Step 2
In a convenient container, beat the eggs with sugar and a pinch of salt.
- 3
Step 3
Pour in the kefir, mix.
- 4
Step 4
Add the flour and baking soda. Mix thoroughly with a whisk until the flour lumps disappear.
- 5
Step 5
Pour in the vegetable oil.
- 6
Step 6
Mix the batter well again with a whisk. If the batter is too thick, add a couple of tablespoons of water. However, the batter for thick pancakes should not be too runny, otherwise the pancakes will puff up and collapse.
- 7
Step 7
Heat the frying pan; if it's non-stick, there's no need to grease it. Pour in a ladle of batter—it will spread out on its own, so don't spread or smear it. Once it has spread, let it cook just like that over low heat, slightly above the minimum, until bubbles appear.
- 8
Step 8
Flip the pancake with a spatula. Fry briefly until golden brown.
- 9
Step 9
Makes 12 pancakes with a diameter of 14 cm.
- 10
Step 10
Ready. Serve at the table.