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Thick kefir pancakes

1231

Kitchen Russian

Calorie content 275.7 kcal

Portions 4 port.

Cooking time 70 minutes

Proteins * 9 gr.

Fats * 6.4 gr.

Carbohydrates* 51.6 gr.

Content

Thick and fluffy pancakes cooked in kefir keep their shape well after frying in a pan. From kefir, the dough sets well, so the pancakes are thick and porous.

Ingredients

Kefir 1 tbsp. Wheat flour 7 tbsp Granulated sugar 2 tbsp Egg 1 PC. Salt 0.5 tsp Baking soda 0.5 tsp

Cooking process

Keep kefir and egg for pancakes at home temperature for some time so that they are not cold (take kefir not fresh, but which has stood for 2-3 days). Break the egg into a bowl for kneading the dough.

Add sugar to the egg and mix with a fork or whisk. Do not use a mixer for this.

Then pour kefir into this container, add salt and mix again with a whisk. You can add some vanilla for flavor.

Sift the flour on a sieve so that the dough is airy and well kneaded, and pour it into the liquid base.

Lastly, before baking, add baking soda to the dough.

Knead the baking soda and dough quickly. If it turns out to be thin, add a little flour. The consistency of the kneaded dough should be like thick sour cream and it should not spread in a frying pan.