Fluffy pancakes on sour kefir

Delicious, lush, fragrant pancakes for tea! Many people love such delicious and quick pastries as pancakes, especially children. Housewives like this unpretentious delicacy with the simplicity of the composition and cooking time, as well as the fact that it is a great way to dispose of the remains of stale kefir. In addition, sour kefir is the best product for making delicious pancakes. It is due to the fact that fermentation has already begun in kefir, pancakes turn out very lush even without yeast in the composition.

Snezhana

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Kefir (sour)

0.5

Chicken eggs

Wheat flour

300

Sugar

Salt

Baking soda

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 15 % 6 g

Fats 13 % 5 g

Carbohydrates 72 % 28 g

179 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for pancakes according to the list. All products required by the recipe must be removed from the refrigerator in advance, they must be at room temperature.
Step 2:
Beat chicken eggs into a bowl, add salt and sugar. Beat the ingredients with a whisk or mixer until a homogeneous mixture is obtained.
Step 3:
Pour kefir into a bowl with egg mixture. Mix it up.
Step 4:
Sift wheat flour, you can do it a couple of times to saturate the flour well with oxygen, which will make even more lush pancakes. Pour wheat flour into a bowl with liquid and mix the mass with a spoon or mixer, blender, so that there are no lumps left. It is better to add flour in parts to monitor the condition of the dough.
Step 5:
The dough should be slightly thicker in consistency than sour cream. Therefore, a little more or less flour may be needed, since each manufacturer has different quality and density of the product. Add soda, mix the dough. Leave the dough on the table for 15 minutes alone. bubbles should appear on the surface of the dough, and the mass should increase slightly in volume. Meanwhile, pour vegetable oil into the pan, heat it up.
Step 6:
Pour the dough into the pan with a tablespoon. Fry the pancakes on medium heat. When they are browned on one side, turn over and fry on the other side until browned. Then cover the pan with a lid and fry for a few more minutes so that the dough is well baked inside. If the frying pan is non-stick, then the oil can be poured only for the first time, and the subsequent batches of pancakes can be fried without oil, this will allow you to prepare a less greasy treat for tea.
Step 7:
Serve pancakes to the table with sour cream or jam if desired. Bon appetit!