I always cook pancakes on yeast-free dough, it's quick, simple and very tasty. Give it a try and this recipe will become your favorite.
Ingredients for 20 medium pancakes:
- liquid (kefir, milk, milk whey or even plain water) - 4 glasses (250 ml each)
- wheat flour - 2.5 cups (250ml.)
- chicken eggs - 4 pieces
- granulated sugar - 4 tablespoons
- salt - 2 teaspoons
- baking powder - 10 grams
- vegetable oil - 4 tablespoons (+ oil for frying)
Preparation:
- Mix eggs, salt and sugar.
- Add 4 cups of liquid (too thick kefir must be diluted by half with water, milk can also be diluted with water - it is important that 4 cups of liquid are obtained in total).
- Mix flour with baking powder and gradually introduce it into the liquid part, and mix thoroughly until smooth (there should be no lumps).
- Add tablespoons of vegetable oil, stir and leave the dough for 20 minutes.
- Heat the pan well, and before baking each pancake, grease with a thin layer of vegetable oil. It is important that there is a little oil - I usually pour oil into a small bowl, dip a crumpled paper napkin there and wipe the pan with it.
- Pour the dough with a ladle into the center of the pan and then turn it over to distribute the dough evenly over the entire flat surface.
- Bake over medium heat for a few minutes on each side.
- Place prepared pancakes in a stack on a large flat dish and brush with a small piece of butter.
That's the whole secret of cooking!
Such pancakes can be eaten as a dessert with various sweet additives, you can make an appetizer from them with lightly salted fish or caviar, or you can make a full-fledged second dish by stuffing them with fried minced meat. Read how to cook delicious minced meat in my article "How to cook navy pasta with tasty minced meat".
By the way, pancakes themselves are not as high in calories as they seem. For 100g. (and this is 2 pancakes) there are only 220 kcal. And with the help of some tricks, you can make the pancakes even less high in calories. I'll talk about this in one of my next articles, so stay in touch!
