You are probably surprised by the title of this article? In fact, it is really an unusual combination of ingredients for making dough for pancakes. But you can be sure, very successful, and the result of such interaction is simply stunning. Many people, having tried such a recipe, never want to go back to the old options, so much pancakes get fabulous in taste and appearance. Try, maybe you will be among their fans.
Tender pancakes with kefir and boiling water
Ingredients:
- wheat flour - 385 g;
- kefir - 490 ml;
- water (boiling water) - 490 ml;
- egg - 4 pieces;
- granulated sugar - 70 g;
- food soda - 5 g;
- salt - 2 pinch;
- vegetable oil refined - 75 ml.
Preparation
The process of making dough for pancakes begins with whipping eggs. We are doing this with a magnificent foam, adding salt and granulated sugar in the process. Without interrupting the whipping procedure, we pour first a small portion of boiled water before boiling, and then we introduce kefir. In a separate container mix sifted flour with baking soda and, gradually pouring one tablespoon of the mixture into a liquid base and stirring intensively, we start the dough for pancakes. At the end of the batch, add the vegetable refined oil and mix again well.
Bake pancakes better on a special pancake, but in its absence, the task and any frying pan with a thick bottom will do fine. Initially, it is necessary to slightly lubricate its surface with vegetable refined oil. When baking the second and subsequent pancakes, this action can be omitted due to the presence of vegetable oil in the dough.
The process of baking is simple. It is enough to pour half the ladle dough into the frying pan, lightly incline in different directions, let the test evenly disperse on the bottom, and after browning the pancake on one side we turn it over for a moment to another barrel.
Delicate fishnet pancakes on yogurt with boiling water - recipe
Ingredients:
- wheat flour - 320-400 g;
- kefir - 490 ml;
- water (boiling water) - 250 ml;
- egg - 2 pieces;
- granulated sugar - 30-90 g;
- baking soda - 5 g;
- salt - a pinch;
- vegetable oil refined - 50 ml.
Preparation
The same ingredients as in the previous recipe in slightly different proportions and with another algorithm for preparing the dough give a completely different taste to the pancakes, as well as their incredible openwork appearance.
We start, as before with eggs. Beat them with sugar and salt, using a mixer or whisk. It is not necessary to persevere, it is enough to only obtain a homogeneous, slightly magnificent consistency. The amount of sugar is adjustable, depending on what kind of filling will be used to fill the pancakes. For unsweetened taste it will be enough to have two tablespoons of granulated sugar, and to make pancakes as dessert you can put it more than half a glass.
In the whipped egg mass we add kefir, mix all the good and introduce sifted flour. The result of this action will be a thick mass, a consistency even thicker than a pancake batter. It should be so. Now the main secret of openwork. In steep boiling water, pour half a teaspoon of baking soda, and
Pancakes on yogurt with boiling water, both openwork and ordinary, you can do both thin and thick. To do this, it is sufficient to regulate the amount of flour used in the recipe. The larger it is, the thicker the product and vice versa.