Corn pancakes with kefir
A great breakfast for the whole family. It's very easy and quick to make kefir pancakes with two kinds of flour: corn flour and wheat flour. The ruddy corn pancakes are medium-thick, soft inside, and sweet. Products (for 4 servings)
Kefir (1 % fat content) - 300 ml
Corn flour - 100 gr
Wheat flour - 70 g
Eggs - 2 pcs.
Baking powder - 1 tsp.
Sugar - 50 g
Salt - 3 gr
Vegetable oil (for frying) - 30 ml
Prepare all the necessary ingredients.
Kefir is suitable for any fat content.
In a deep bowl beat the eggs.
Add sugar and salt. Whisk with a whisk until smooth.
Stir in the kefir.
Sift cornflour and wheat flour into the egg-kefir mass, add baking powder and stir with a whisk to prevent lumps.
The dough is not thick and not liquid - medium thick, well flowing.
Put a frying pan on medium heat, pour in the vegetable oil and heat well. Reduce the heat to low.
Spoon the batter into the pan some distance apart (as the batter spreads), forming round pancakes. Cover with a lid.
Once the batter has set on top, flip the pancakes over and continue cooking until crispy on the other side. It took me about 2-3 minutes on each side for the frying process.
Place the fried fritters on a paper towel to soak up the excess oil.
Prepare pancakes using the remaining batter in the same way.
Corn pancakes with kefir are ready - serve at once.
You can add sour cream, jam or condensed milk. Bon appetit!