Pancakes on kefir with yeast
0
1309
Kitchen
Russian
Calorie content
171.6 kcal
Portions
8 port.
Cooking time
50 minutes
Proteins *
8.6 gr.
Fats *
7.3 gr.
Carbohydrates*
34.7 g
Pancakes according to this recipe are plump, ruddy, with small holes. We prepare the yeast dough in a sponge way, this actively triggers the yeast to work, and the pancake mass turns out to be "alive" and breathing. Such fluffy pancakes are good on their own, just with sour cream, butter or jam.
Ingredients
Cooking process
To prepare the dough, pour the specified amount of warm water into a bowl, pour the yeast and half a glass of flour. Stir everything with a whisk until a homogeneous mixture is obtained and put in a warm place. After about twenty to thirty minutes, the yeast is activated, the mixture is covered with foam - the dough is ready.
Beat eggs separately with sugar and salt. Pour the egg mass into the dough, mix. We heat the kefir to a warm state and also pour it into the dough, add vegetable oil, mix. Sift the flour directly into a bowl, knead the dough with a whisk to break all the lumps and achieve a homogeneous mixture. We put the resulting dough in a warm place for thirty to forty minutes.
Grease the pan with a small amount of vegetable oil and heat well. Pour the dough with a ladle from the bottom of the bowl to capture all air bubbles, and pour into a hot pan. Spread quickly evenly over the bottom of the pan and fry for a couple of minutes at medium temperature until golden brown. Turn over with a flat wide spatula and fry for a couple of minutes. It is no longer necessary to grease the pan after frying the first pancake, since the dough already contains vegetable oil.
Bon Appetit!