Bright orange carrot pancakes are sure to brighten up your everyday dinner. They can be prepared not only without sugar and sweet, but also lean. Prepare quickly and are well suited as a light afternoon snack.
It is necessary
-
- For sweet pancakes:
- 500 g carrots;
- 1 tbsp Sahara;
- 200 g of kefir;
- 2 eggs;
- 100 g flour;
- salt to taste;
- vegetable oil for frying.
- For savory pancakes:
- 500 g carrots;
- 3 eggs;
- 300 g flour;
- salt to taste;
- vegetable oil for frying.
- For lean pancakes:
- 200 g flour;
- 1 tsp dry yeast;
- 1 word sheet Sahara;
- 220-250 ml of warm water;
- 400-500 g of carrots;
- vegetable oil for frying.
- sour cream;
- powdered sugar;
- parsley and dill.
Instructions
Step 1
For sweet pancakes, peel, wash and grate the carrots. Beat in the eggs. Season with salt and sugar. Mix thoroughly. Pour flour into the resulting carrot-egg mass, pour in kefir and knead the dough. Heat vegetable oil in a skillet. Spoon the carrot dough into a rounded shape with a tablespoon. Fry on both sides until golden brown. Put the finished carrot pancakes on a paper towel so that the glass has excess oil. Serve with sour cream mixed with sugar, or sprinkle with powdered sugar.
Step 2
To prepare unsweetened pancakes, peel and grate the carrots. Beat in eggs, add flour and salt. Stir the mixture thoroughly. Spoon into the skillet with a tablespoon. Fry on both sides in heated vegetable oil. Pat dry on a paper towel and serve with sour cream and chopped herbs.
Step 3
For lean carrot pancakes, sift flour, sugar and salt through a sieve. Add dry yeast. Stir. Pour the resulting dry mixture gently into a bowl and warm water. Mix thoroughly until smooth. Cover with a towel and store in a warm place for 1-1.5 hours. Peel the carrots, wash and grate. Place in raised dough. Mix thoroughly. Place in a skillet with a tablespoon and fry on both sides in heated vegetable oil until golden brown. Place the finished carrot pancakes on a paper towel to remove excess oil. Sprinkle with powdered sugar before serving.
