Pancakes without oil for frying
8 servings
45 minutes
Oil-free pancakes are tender, airy, and appetizing pancakes that are perfect for breakfast or a light snack. Their uniqueness lies in the use of kefir and baking soda, which give the batter softness and a slight porosity. The recipe has roots in Russian cuisine, where pancakes have been considered a symbol of the sun and prosperity for centuries. The taste of these pancakes is harmonious: the slight acidity of kefir combines with delicate sweetness, while butter adds creaminess. They pair wonderfully with jam, sour cream, or honey, allowing everyone to enjoy individual flavor nuances. These pancakes are an ideal choice for those who want to treat themselves to a classic Russian delicacy without excess oil.
1
Mix eggs, kefir, sugar, 0.5 cup of flour, and a pinch of salt well with a mixer. Add 0.5 teaspoon of baking soda and mix.
- Chicken egg: 3 pieces
- Kefir: 500 ml
- Sugar: 2 tablespoons
- Wheat flour: 450 g
- Salt: pinch
- Baking soda: 0.5 teaspoon
2
Dissolve butter in 0.5 cup of milk in the microwave (45 seconds to 1 minute) and add to the mixture.
- Milk: 500 ml
- Butter: 45 g
3
Gradually add 3 cups of flour and the remaining milk, constantly mixing with a mixer (it's better to sift the flour). The batter should be liquid. If the batter is thick, you can add milk to achieve the desired consistency.
- Wheat flour: 450 g
- Milk: 500 ml
- Milk: 500 ml
4
Leave the dough for 10 minutes.
5
Add 2 tablespoons of sunflower oil to the dough.
- Vegetable oil: 2 tablespoons
6
Grease the pan with sunflower oil, heat it well, and start baking.
- Vegetable oil: 2 tablespoons
