Pancakes according to this recipe are obtained even by novice housewives. They are delicate in taste, and very beautiful in appearance. I found this recipe a couple of years ago and, having tried others, settled on it. It has already been tested by time.
Whenever you cook pancakes with kefir or sour cream (fermented baked milk), heat the pan well so that the first pancake will turn out and not be lumpy. Experienced housewives know that such pancakes are more difficult to remove, so just heat the pan well.
Ingredients:
Kefir - 0.5l
Milk - 200 ml
· Egg - 1 pc.
Sugar - to taste (about 2-3 tbsp)
Salt to taste
Soda - 1 tsp
Flour - 1-2 glasses (look by consistency)
Who doesn't love pancakes? They are prepared in any form, with different fillings and different recipes. I found this recipe a long time ago and it is ideal for pancakes without filling (I cook with filling just in milk, without making the dough).
Cooking sequence:
· Heat kefir, but only to a temperature of about 30 degrees (otherwise you will get cottage cheese and whey). Add baking soda and stir. After the baking soda sizzles, add the egg, salt and sugar to taste and flour. It is not necessary to extinguish soda with vinegar - it will extinguish itself from the acid of kefir, but for this it must be warm.
· Knead the dough so that its consistency is similar to thick sour cream. Leave it on for a while, and in the meantime, slowly boil the milk.
· Boil milk separately and pour into the pancake mixture in a thin stream. I do everything with a whisk, and then beat everything with a mixer - so for sure there will be no lumps left. And at the very end, add vegetable oil (ideally, of course, add melted butter). Let the dough stand for 15 minutes (if time permits), or better - for half an hour.
According to this recipe, pancakes become in a hole during frying, from this they are called "openwork".
I like to fry pancakes in an old cast-iron pan, but I always grease it with a piece of bacon. I don't really like frying pancakes in a special thin pancake pan - they have a completely different taste and look. But here, as you are used to. On average, this recipe makes about 20 pancakes (whoever bakes how - thicker or thinner).
To prevent the pancakes from sticking, heat the frying pan well (and still think about lard - not a single pancake will stick on it). Such pancakes are good to serve with sour cream or condensed milk (here already look at the sweetness of the pancakes).
Enjoy your meal!