Delicious, tender, soft - pancakes with semolina with flour and milk with kefir. Read how to cook them in this review. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As Maslenitsa week approaches, housewives begin stocking up on delicious pancake recipes. Although these days, few people manage to constantly test new recipes. But if the stars converge, then you can experiment and make some light masterpiece. And although the ingredients remain unchanged for almost all traditional recipes: milk, sugar, salt, eggs and butter. I suggest trying new delicious pancakes on semolina with flour and milk with kefir. Some will ask, why cook pancakes with kefir and even with semolina, when you can bake traditional pancakes with wheat flour in milk? But these pancakes fit beautifully in the pan, easily turn over, and turn out to be soft and tender. Try this simple and fun recipe. I am sure that you will definitely like it.
To make flawless pancakes, housewives will not be superfluous to know some subtleties. I'll reveal a few secrets. Kefir gives pancakes splendor, and milk gives strength. It is better to sift the flour through a fine sieve. So it will be enriched with oxygen and the pancakes will turn out to be more tender. To make the pancakes thin, the dough should be thinner, respectively, and vice versa - if you want thick pancakes, add dry ingredients.
- Caloric content per 100 g - 210 kcal.
- Servings - 15-18
- Cooking time - 45 minutes
Ingredients:
- Milk - 1 tbsp.
- Semolina - 0.5 tbsp.
- Refined vegetable oil - 30 ml
- Salt to taste
- Eggs - 1 pc.
- Sugar - 0.25 tbsp. or to taste
- Flour - 0.5 tbsp.
- Kefir - 1 tbsp.
Step-by-step preparation of pancakes with semolina with flour and milk with kefir, recipe with photo:
1. Sift flour into a container for kneading dough through a fine sieve. It is advisable to do this process twice in order to enrich it with oxygen. Add semolina, sugar and salt. Stir dry ingredients to distribute evenly.
2. Pour kefir into the dough and beat in an egg.
3. Knead the dough until smooth and smooth. Make sure there are no lumps. The consistency of the dough will be like a pancake. But this way it will be easier to knead it until smooth, and then you can add as much liquid as needed, bringing the texture of the dough to the desired one.
4. Pour in refined vegetable oil and mix well into the dough. It is necessary to prevent the pancakes from sticking to the surface of the pan. Otherwise, you will have to oil the bottom before baking each pancake.
5. Add milk at room temperature.
6. Knead the dough until smooth and smooth. Its consistency should be like very runny sour cream, but not like water.
7. Place the pan on the stove and grease it with a thin layer of fat so that the pancakes do not stick. This process only needs to be done before baking the first pancake. Scoop up the dough and pour it into the skillet. Twist it in all directions so that it spreads in a circle.
8. Bake the pancake on one side for about 1.5 minutes, then turn it over and cook for the same amount of time. Serve them on their own or stuff them with any sweet and savory toppings. It already depends on your ingenuity. But I think the most delicious ghee is honey, condensed milk, chocolate paste, preserves or jam.
See also a video recipe on how to cook pancakes with kefir and milk.
