Beer pancakes
10 servings
40 minutes
Recipe by Anatoly Anoshin, brand chef of the restaurant "Yan Primus".
Calories184.8kcal
Proteins5.6grams
Fats2.4grams
Carbohydrates35.1grams
Kefir (3.2%)
400
ml
Lager (pale beer)
100
ml
Wheat flour
400
g
Chicken egg
1
pc
Sugar
30
g
Baking soda
10
g
Salt
5
g
Sunflower oil
30
ml
1
Mix kefir and beer and heat in a water bath to a temperature of 40–50 degrees, stirring continuously.
- Kefir (3.2%): 400 ml
- Lager (pale beer): 100 ml
2
Remove the kefir with beer from the water bath.
3
Add soda and mix.
- Baking soda: 10 g
4
In a separate bowl, mix the egg with sugar and salt.
- Chicken egg: 1 piece
- Sugar: 30 g
- Salt: 5 g
5
Add the egg mixture to the warm kefir and stir.
- Kefir (3.2%): 400 ml
- Chicken egg: 1 piece
- Sugar: 30 g
- Salt: 5 g
6
Gradually add wheat flour to warm kefir, mixing with a mixer on low speed or with a hand whisk until smooth.
- Wheat flour: 400 g
7
Cover the dishes with a napkin and leave for 30-45 minutes until bubbles appear.
8
Then carefully transfer the dough into a piping bag.
9
Pipe the dough from a pastry bag onto a skillet heated to 100 degrees.
10
Fry the pancakes on both sides with added vegetable oil.
- Sunflower oil: 30 ml
