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Laced kefir pancakes ingredients
- Kefir of any fat content 1 liter
- Chicken egg 2 pieces
- Sugar 6 tablespoons
- Salt 2 teaspoons
- Vegetable oil 6-7 tablespoons
- Wheat flour 3, 5 cups (cup capacity 250 milliliters)
- Baking soda 2 teaspoons (without slide)
- Distilled pure water 2/3 cup (166 milliliters) or 1 cup (cup capacity 200 milliliters)
- Main ingredients: Eggs, Kefir, Flour
- Serving: 28 servings
- World Cuisine
Inventory:
Fine mesh strainer, Deep bowl - 2 pieces, Whisk, Tablespoon, Teaspoon, Glass, Stove, Frying pan, Ladle, Metal kitchen spatula, Large flat plateCooking pancakes on kefir fishnet:
Step 1: prepare the flour.
To begin with, without fail, sift the wheat flour through a fine mesh sieve into a dry, deep bowl. This step is mandatory, because during sifting the flour is saturated with oxygen, dried and becomes friable, this has a very beneficial effect on the prepared dough and products made from it. Then add baking soda to the bowl and mix the dry ingredients with a whisk until smooth.Step 2: prepare the dough.
In the other, clean deep bowl, beat in the right amount of chicken eggs, add salt, sugar and beat the ingredients with a whisk until lightly splendid. Quite enough 3 to 4 minutes intensive whipping, during this time sugar grains and salt crystals will almost completely melt. Now in the same bowl add kefir, vegetable oil, warm water and beat the resulting mass for another 2 - 3 minutes. 
Then start adding mixed dry ingredients, i.e. flour and soda, to the bowl. Do not put everything at once, add spoon after spoon and whisk the mass with a whisk at the same time. After all the ingredients necessary for the dough have been combined in a bowl, knead the dough, uniform in consistency, without lumps.Step 3: fry the pancakes.
Turn the stove on to a medium level, place a frying pan on it and heat it. You do not need to lubricate the pan, since you added vegetable oil to the dough. Frying pan to heat for about 2 - 3 minuteswhen this happens, tilt it on one side, holding the handle and pour the ladle into the container, with batter starting from the top. Then turn the pan around with a circular motion of the hand, so that the dough lies on the bottom of the bowl with an even layer around the entire perimeter. Put the pan back on the stove and fry the dough until you see that there is no liquid mass left at the edges of the pancake and they become slightly fried, light beige. 
Now pry off the pancake with the sharp end of a metal kitchen spatula and circle it in a circle, thus cutting off the edges of the pancake that could stick to the pan. With a dexterous movement of the hand, having put the pancake on the shoulder blade, turn it over onto the pan without the side fried down. If the pancake is slightly crumpled, spread it with your fingers and fry for 3 to 4 seconds. 
Then pry it with a kitchen spatula and place it on a large flat plate. Also cook the rest of the pancakes until you run out of dough. If desired, you can grease each cooked pancake with butter immediately after frying. From the above amount of ingredients, approximately 25 - 28 pancakes depending on the diameter of the pan.Step 4: serve pancakes with kefir openwork.
Openwork kefir pancakes served warm. After cooking, they are allowed to cool slightly, because hot flour products are very harmful to digestion. Pancakes are very tender, with a huge number of bubble holes. Of course, they are not as thin as pancakes on milk; their thickness varies from 2 to 3 millimeters, but believe me, once you prepare this type of pancake, you will no longer pay attention to more than one other recipe. This yummy can be stuffed with any filling, starting with a sweet and ending with a spicy filling. For example, chopped fruits, jams, jam, cheese, stewed mushrooms, or whatever you like best. Under sweet gulls or coffee pots, it’s simply divine! Enjoy it! Enjoy your meal!Recipe Tips:
- - If you are not sure about the quality of your pan, dampen a kitchen paper towel with a small amount of vegetable oil and coat the pan so that a very thin layer of fat remains on its surface.
- - If during frying the pancakes start to break, do not add flour or vegetable oil, but you can beat a little more chicken egg and put it into the dough. After mixing the flour mass and try to cook the next pancake.
- - A cast iron pan or pan with a non-stick bottom and low sides is best for frying pancakes.
- - You can prepare the dough in a faster way, put all the ingredients in a blender bowl and beat at high speed until a homogeneous consistency or using a mixer.
- - If you wish, you can adjust the amount of sugar and salt, and you can also add liquid vanilla extract, vanilla sugar or any other fruit essences to the dough, which will give your products a pleasant aroma.
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