Everyone loves pancakes: adults and children alike.But to diversify the usual way of making pancakes a little bit will help to master a new recipe - today we will try to bake thin pancakes on kefir with holes. Common features for pancakes made with this recipe are beautiful color, porosity, crispness and amazing tenderness, the pancakes almost do not dry out. And, of course, the minimum of products that are almost always in the house. They bake quickly, they do not stick or tear. It is better to bake on two pans at once. Even the first pancake won't make a mess, it's such a good recipe.
By the way, pancakes are not suitable for wrapping stuffing in them, this is an option for fans of the recipe of openwork pancakes thin and with holes, and they can also be used to make pancake cakes. Here, thin pancakes with milk are great for wrapping all sorts of fillings in them.
Ingredients
2 eggs
flour 120 g
kefir 200 g
water (boiling) 200 g
sugar 35 g
vegetable oil 30 g
1/4 tsp. soda
salt 1/2 tsp.
The fat content of kefir does not play a role, choose the one you like.
Eggs are used category C0.
It should be borne in mind that the volume of the mixture increases considerably during cooking. Therefore, it is better to take a large and deep dish, not less than 2 liters in volume.
This amount of ingredients is enough for 12 pancakes, if baked on a pan with a diameter of 22 cm. It is quite enough for two people to have a snack. Buttermilk pancakes are not greasy at all and you can not be afraid of getting fat in the same minute.
Cooking
All ingredients used should not be cold. Therefore, we take out the eggs and kefir in advance, about 30 minutes before cooking, or warm them immediately before using: I usually heat the eggs under the pressure of warm water from the tap, and the kefir - in the microwave.
In the bowl where we make the dough, beat 2 eggs and add sugar and salt. Put the water in the kettle to boil.
Beat with a mixer for 3 minutes. If you work with a whisk, you have to work intensively for 5-7 minutes.
The egg mass should turn into a light, puffy foam. Add warm kefir and stir.
Now the crucial moment. We pour a thin stream of boiling water into the beaten eggs, beating continuously. The foam becomes even more puffy and voluminous. Boiling water, contrary to all fears, does not "boil" the other ingredients. But for this, it must be introduced gradually, in a very thin stream.
Sift the flour into the dough and mix until the flour is completely dissolved, no lumps should be allowed. Work with a mixer or whisk. In a warm dough, the flour should disperse quickly enough. When stirring, foam will naturally begin to leave, do not be afraid - this is normal. After adding the baking soda, stir it again. The soda will be "extinguished" by the acidic environment of the kefir, and this will give the dough extra puffiness, and the pancakes themselves will not be sour.
Add vegetable oil and mix lightly. The dough is ready! It turns out liquid, as it should be. Don't worry, it will bake just fine. Also, the dough is quite fluffy with a little foam on top.
Let's move on to baking. I prefer to use a special pancake pan 22 cm in diameter and with low sides. The power of the stove is a little more than average. Well heated frying pan with vegetable oil, it is on a hot frying pan, you get pancakes with holes, and this is what we are trying to achieve. A badly heated frying pan will not make holes in the pancake. Pour the batter onto the hot frying pan and simultaneously rotate it in a circle so that the batter covers the bottom as an even thin layer. In an instant, gorgeous openings appear on the bottom. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you are using a pancake pan with a low rim. If you use a regular frying pan with high rims, then the pancakes will not be round, but will have a sprout on one side. In a pancake pan with small walls, this sprout is not noticeable at all.
The first side bakes quickly, less than a minute. Lift the edge with a spatula - if it's brown and coming off well, then it's time to flip. If it starts to tear and does not come off the pan - then it is too early to flip. It is important to turn the pancake gently enough not to tear the dough. These pancakes require a delicate touch, they are very delicate and sensitive. Having flipped the pancake, bake on the second side until brown, then remove to a dish. After baking, the pancakes will lie in the heat, on top of each other and become even more tender.
Before scooping out a new batch of dough, stir it, then the flour won't settle to the bottom. And be sure to wait 10-15 seconds until the pan is well heated again. Next time you bake, you don't need to pour any more oil into the pan.
Kefir pancakes are very tender, soft and melt in your mouth, so if the pancakes tear when you turn them, then stop baking and set the batter aside for 10-15 minutes. During this time the gluten of the flour will swell and the pancakes will not tear while frying.
There, I think it's done! I think thin buttermilk pancakes with holes are perfect because they are airy, flip well when baked, don't tear, and don't dry out around the edges. Also, they don't taste like kefir sourness or baking soda. Bon appetit!
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