Custard dough for pancakes

The secret of making perfect pancakes for you! Each housewife cooks pancakes in her own way: someone on milk, someone on kefir, and someone on water at all. And every recipe has a place in our kitchens. My recipe (well, to be honest, it's not really mine, but my mother-in-law's) will help you bake perfect pancakes! And the secret lies in the custard dough, thanks to which the pancakes are tender and soft. Try it!

artemia

Recipe author

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Composition / ingredients

servings:

Kefir

500

Chicken eggs

Salt

Sugar

Vegetable oil

Flour

400

Water (boiling water)

200

Baking soda

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 8 % 3 g

Carbohydrates 75 % 27 g

155 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 25 min

1. Pour kefir into a deep bowl, break eggs into it.

2. Whisk the mixture until smooth, then add salt and sugar, pour in vegetable oil, mix.

3. Sift the flour (I sift even on pancake batter: when the flour is saturated with oxygen, the dough turns out better), mix the mass with a whisk so that there are no lumps.

4. Boil a glass of water in a teapot (saucepan) and, adding soda to it, pour it into the dough, then mix everything vigorously.

5. Let the dough stand for 15 minutes, then proceed to frying pancakes.

Delicious pancakes and good mood for you!