Pancakes with sour kefir and pumpkin
4 servings
60 minutes
Pancakes with sour kefir and pumpkin are a cozy dish of Russian cuisine that brings warmth and rich flavor. Kefir adds airiness and a slight sourness to the dough, while pumpkin contributes gentle sweetness and softness. This recipe can be considered a legacy of village cuisine, where ingredients were used to their fullest benefit and taste. The pancakes turn out tender, aromatic, and appetizingly golden. They can be served as a standalone dish with sour cream or honey or included in a breakfast or family dinner. They pair well with hot tea or fresh fruits, creating a sense of coziness and joy. An ideal choice for those who love simple yet exquisite homemade treats.
1
Heat the kefir (not to boiling). Pour it into a bowl and mix with the egg.
- Kefir: 500 ml
- Chicken egg: 1 piece
2
Grate the pumpkin on a fine grater.
- Pumpkin: 50 g
3
Add pumpkin to the mixture, salt it, and add sugar (including vanilla).
- Pumpkin: 50 g
- Salt: 1 teaspoon
- Sugar: 1.5 teaspoon
- Vanilla sugar: 10 g
4
Carefully add the sifted flour to the mixture while whisking.
- Wheat flour: 400 g
5
Add baking soda and mix well with a mixer. Let the mixture sit for 15 minutes.
- Baking soda: 0.5 teaspoon
6
Pour the batter onto a greased hot skillet to form pancakes.
- Vegetable oil: 3 tablespoons
7
Fry until golden brown on both sides, occasionally covering with a lid.
