Delicate, airy pancakes with a crispy brown crust are the perfect Sunday breakfast. Top them up with sweet sauces, jam, or sour cream. To make the pancakes work, knead the dough correctly and learn a few baking secrets.
To make the pancakes fluffy, do not add too many eggs and sugar to the dough. Eggs can be eliminated from the recipe altogether. But it's better not to save on soda. Cook pancakes with curdled milk or kefir. The dough will turn out to be airy, and the taste of the baked goods will be quite rich.
You don't have to extinguish soda - sour kefir neutralizes a specific taste
Try baking quick pancakes without additives. Whisk a glass of fresh or slightly acidified kefir with 1 tbsp. a spoonful of granulated sugar, 0.5 teaspoon of salt, 1 teaspoon of soda. Pour in the pre-sifted flour in portions. It will take about 2 cups, but if the dough is too thin, add more flour. Pound the mixture with a spoon or mixer until completely homogeneous, no lumps should remain in it. After kneading, let the dough stand for 6-7 minutes. Bubbles that appear on the surface are a sign that it's time to start baking.
Pour a small amount of refined vegetable oil into the pan. Spoon small portions of the dough into an oval or round shape. The oil temperature should be quite high. On too low heat, the pancakes will turn out flat and greasy. Fry the products on both sides until golden brown. Then reduce the heat and bring the pancakes until tender.
To avoid dry pancakes, add small portions of oil before baking the next portion.
Place finished products on a preheated plate. Do not cover them with a lid or a towel; the pancakes will settle and the crisp will soften. It is best to serve the products immediately after baking, without allowing them to cool down.
A tasty option is savory pancakes with vegetables. They can also be lush and airy. Cook pancakes with sweet corn, peas, zucchini, or cauliflower. They can be served with tomato sauce, melted butter, or sour cream. Vegetable pancakes are an excellent side dish for fried meat, fish or chicken.
Break the egg. Rub the yolk with 1 teaspoon of salt and 0.5 teaspoon of sugar. Add 1 cup of liquid curdled milk and 1 teaspoon of baking soda. Add 2 cups of sifted flour. Peel and grate the zucchini. Put 300 g of pulp in the dough. Then add the frothed egg white and gently stir the mixture from top to bottom. The dough should be light and not too runny.
Heat unscented sunflower oil in a skillet. Fry small portions of dough on both sides. Put the finished pancakes on a plate lined with a paper napkin so that excess fat is absorbed. Serve hot.
An equally interesting dish is pancakes with baking. They turn out to be lush, since additions from vegetables, meat or fruits are not added to the dough, but are laid out on the products during the baking process.
Prepare the dough from 1 cup of fresh kefir, 1 teaspoon of sugar, 1 teaspoon of baking soda, a pinch of salt and 1.5 cups of wheat flour. Beat it thoroughly with a spoon or mixer and let sit for a few minutes. Put a portion of the pancakes in a pan with hot vegetable oil and let them brown. When the dough "grabs" and becomes covered with bubbles, spread the filling over it: minced meat fried with onions, canned corn, grated apples mixed with cinnamon. Turn the tortilla over and toast on the side of the filling. If the pancakes remain damp on the inside, reduce the heat and bring them to readiness. Pour sweet pancakes with honey or syrup, serve hearty pancakes with fresh sour cream.
