Pancakes are a primordially Russian dish. When cooked correctly, they turn out delicious, fluffy,
do not fall off, suitable for both breakfast and a festive table.
It is necessary
- -kefir 0.5 liters
- -2 eggs
- - 2-3 table. tablespoons of sugar
- - 1/2 tea. tablespoons of salt
- - 1/2 tea. tablespoons of baking soda or baking powder
- - 350 gr. flour
Instructions
Step 1
Pour warm kefir into a clean bowl. If the kefir is cold, you can heat it up in the microwave or let it stand at room temperature. The fat content of kefir does not in any way affect the taste of the pancakes; they are equally tasty with 1% and with fatty kefir.
Step 2
Beat 2 eggs well with a whisk, add salt, sugar, mix everything, pour into kefir. The amount of sugar depends on your taste, but it should be borne in mind that the more sugar, the worse the pancakes rise and turn out to be less fluffy.
Step 3
Pour in flour, then baking soda or baking powder. Add in that order. If you put the baking powder earlier, then a reaction will occur. The pancakes will be tasty, but not that high. The amount of flour depends on its quality, on average about 350 gr.
Mix everything well once; during the frying process, you do not need to stir the dough.
Step 4
Add a little water to a preheated pan. When the water has evaporated and the pan is dry, pour in some vegetable oil.
Step 5
It is better to take a pan, heavy, cast iron, with a thick bottom, the so-called pancake maker. On it, the pancakes are especially tasty.
If there is no such pan, you can use a regular Teflon pan, but then you will have to cover it with a lid so that the pancakes are baked better.
Step 6
When the oil is hot and crackles, reduce heat. Now you can start frying the pancakes. It is better to spread the dough with a regular tablespoon or salad spoon. One spoon - one pancake. It is better to fry over low heat so that they bake better.
Step 7
Fry the pancakes for 3-4 minutes on each side, until slightly golden brown. When the pancakes are ready, place them on a platter. Serve with jam, condensed milk, sour cream or honey.
