Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients according to the list. We drive chicken eggs into a bowl, add salt to taste, it should be borne in mind that cheese is usually quite salty, so it is important not to over-salt the dough for pancakes. Beat the ingredients until a homogeneous mixture is obtained.
Step 2:
Combine kefir at room temperature with egg mixture (if there is no time to wait for natural heating of kefir, it can be burnt in a microwave oven, 15 seconds is enough), add baking soda with vinegar, mix the mixture again.
Step 3:
Sift wheat flour and add it to a bowl with liquid, add flour in small batches, stirring the dough. Flour may require a little more or less, in contrast to the amount specified in the ingredients. Because the density of flour from different manufacturers is different, in addition, the fat content and density of kefir also affects the quality of the dough.
Step 4:
Mix the dough until smooth.
Step 5:
Hard cheese can be used of any variety according to taste and availability, the main thing is that it is natural (melted) and fresh. You can take several different varieties, if available, to get a brighter, richer cheese taste in pancakes. Grate the cheese. Fresh herbs (dill, parsley, cilantro) are washed, dried with paper towels and finely chopped with a knife.
Step 6:
In a bowl with a pancake batter, put the cooked cheese and herbs and mix so that the additives are evenly distributed over the liquid.
Step 7:
Pour vegetable oil into the pan, heat it well. Spread a little dough with a tablespoon, forming small round pancakes. If you want the pancakes to turn out smooth and lush, you can pour the dough through special cooking rings.
Step 8:
Fry the pancakes on medium heat, on one side for 2-3 minutes, then turn them over and let them brown on the second side. Remove the pancakes from the pan on a napkin to absorb excess oil. We put the pancakes on a plate and serve them to the table, with sour cream, mayonnaise or other sauce to taste. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 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
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
