In my family, Maslenitsa is a year-round concept! Pancakes are frequent guests on our table. A universal dish, it must be said, is Russian pancakes: you can eat them with honey, with caviar, with salted salmon, and with all kinds of fillings... There's enough for your imagination.
Pancake dough is a different story: some prefer it with water, some with milk, and some with kefir, for example.
Personally, I rarely bake pancakes with kefir, but quite often I buy kefir, which “hangs” in the refrigerator for a long time. This is exactly the case today, so we’re baking pancakes with kefir :-)
Sugar in the dough - only 1 tbsp. For me this is ideal, because... It was these pancakes that I filled with sweet and salty fillings.
To prepare dough for pancakes with kefir, we will prepare the products according to the list.
Mix eggs, salt, sugar and soda in a bowl.
Lightly beat with a whisk.
Add kefir and mix.
Then it's time for flour. Mix with a whisk so that there are no lumps.
Let the dough sit for about 10 minutes. During this time, the dough will become thicker, and you will understand whether you need to add more liquid.
Add sunflower oil and mix.
This is what kefir pancake dough should be like: it flows off a spoon relatively easily. This dough will make the pancakes thinner.
Heat the frying pan until hot, pour the dough onto it and fry the pancake over moderate heat on one side...
Then turn it over and fry on the other side.
From this amount of ingredients I got about 30 pancakes (pan diameter - 18 cm). I can’t say the exact number, because... My son is on the hunt for pancakes: he loves them piping hot.
But there is another important point: I bake thin pancakes, and if I bake them thicker, there will be fewer pancakes.
Pancakes made from kefir dough are lightly sour, very strong, but at the same time tender and do not break. You can wrap any filling in them.
Happy pancake eating! :-)
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