This recipe will help you take a fresh look at the classic pancakes, appreciating the speed and originality of the preparation of this dish.
For the test, we need:
- 200 g flour
- 1 glass of water
- 1 glass of kefir
- 0.5 teaspoon baking soda, slaked with vinegar or citric acid
- 2 tablespoons vegetable oil
- 1 egg
For filler:
- lard or brisket
- onion
In a deep large bowl, mix all the liquid components 1 cup of water, 1 cup of kefir, 2 tablespoons of vegetable oil and slaked soda. Mix everything thoroughly. Then add 200 g flour and knead the dough. The dough should turn out to be liquid. Stir until the lumps disperse. The mixture should be homogeneous. Then set the dough aside for now, let's take care of the filler.
To do this, cut the brisket or bacon into thin pieces and fry with chopped onions together in a hot frying pan. You can use any brisket, salted, smoked or fresh. The amount of filler depends on your preference. You can achieve the amount that the taste will be subtle or, on the contrary, will be dominant. Fry all the time, stirring, until golden brown.
After the filler has cooled down, we introduce it into the dough, stirring, we achieve the homogeneity of the dough.
Fry pancakes on both sides in well-heated oil. Put the dough into the pan with a spoon.
Serve hot pancakes with mayonnaise or sour cream. You can sprinkle with grated hard cheese.
