Recently I got acquainted with a new recipe for American pancakes, which are called "pancakes". Unlike our pancakes, they turn out to be more fluffy, airy and tender. Therefore, I hasten to share the recipe with you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes are now the fashionable name for fluffy mini-pancakes, which in the USA and Canada are usually used for breakfast with wedge syrup. Today, they are prepared, like Russian pancakes, on whatever the soul desires: milk, kefir, fermented baked milk, yogurt, water, and even beer. I've already tried several options. But today I will tell you about using kefir.
After the first preparation of this yummy, I concluded that pancakes are baked much faster than our pancakes, and they turn out to be much softer than our Russian versions of pancakes. But in order to get such a result, you need to find the right recipe, and they are apparently not visible on the Internet. And so different that it is very difficult to find a good one. I have, of course, tried many ways. But, then some turned out to be like pancakes, then like pancakes, then they came out flat, then hard, then with a soda flavor. Through trial and error, I found for myself the most correct option, which I will share with you today. And if you are in the same search for a recipe, then I recommend staying on this recipe. I assure you that you will not find tastier.
- Caloric content per 100 g - 232 kcal.
- Servings - 20
- Cooking time - 20-25 minutes
Ingredients:
- Flour - 150 g
- Kefir - 200 ml (preferably old, i.e. not fresh)
- Egg - 1 pc.
- Vegetable oil - 1 tsp
- Sugar to taste
- Salt - a pinch
- Baking soda - 1 tsp without slide
Cooking pancakes with kefir
1. Pour kefir into a convenient container and add soda to it.
2. Place the container on a steam bath with a medium heat. Stir occasionally, bring the mass until the first bubbles appear, while it should not boil.
3. Then add sugar to taste, a pinch of salt and beat in an egg.
4. Beat the products with a mixer until smooth. The consistency of the mass should become soft and airy with small bubbles. Then add flour.
5. Mix everything again with a mixer. Pour in vegetable oil and use a mixer again. The secret of this recipe is that after each added ingredient, the dough must be beaten with a mixer.
6. Place the pan on the stove and heat well. Pancakes are usually fried without oil, but if you wish and for safety reasons, you can grease the bottom of the pan with a piece of bacon before baking the first batch. Then scoop up the dough with a tablespoon and pour it into the pan.
7. Literally in 1 minute, air holes will appear on the surface of the pancake. This suggests that the pancake should be flipped. As you can see, they are fried very quickly, so you cannot leave the pan for a minute.
8. Fry the pancakes on the back for no more than 30-40 seconds and remove from the pan.
9. Serve ready-made pancakes immediately after cooking. Usually they are laid out in a pile on top of each other, and poured on top with your favorite jam.
See also a video recipe on how to make pancakes or American pancakes.
