Composition / ingredients
Cooking method
1. Pour kefir into a bowl, break eggs, pour soda, salt and sugar, stir the mass with a whisk and pour vegetable oil.
2. Now sift the flour into the resulting mass, stir with a whisk until smooth (the dough will turn out too thick, do not worry, everything is correct).
3. Pour boiling water into the resulting dough in a thin stream with constant stirring with a whisk. Leave the dough for 4-5 minutes and proceed to frying.
4. Fry the pancakes in a dry frying pan with Teflon coating (before the first pancake, you can lightly grease the pan with oil, but I do not lubricate, since the pan is excellent - the dough never sticks to it).
Well, here's a stack of pancakes already flaunting on a platter! I got 20 thin pancakes with a diameter of 18 cm .
Help yourself!
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
