Fritters with currants
In the season of berries make very tasty pancakes on kefir with the addition of fresh black currants. Berry inclusions make the usual pancakes more juicy and original in taste and appearance. Products (for 4 servings)
Kefir - 200 ml
Black currants - 60 gr
Sugar - 2 tbsp (50 gr)
Egg - 1 pc.
Vegetable oil - 4 tbsp.
Flour - 220 gr
Soda - 1/2 tsp
Prepare the products according to the list.
Rinse and dry the currants. You can reduce the amount of sugar. In winter - use frozen currants, it will be just as tasty.
In a bowl combine the kefir, baking soda and sugar. Stir. The kefir will start to foam, as the baking soda will start a chemical reaction.
Add the egg, half the vegetable oil (2 tablespoons) and flour. Using a whisk, knead a smooth dough, the consistency similar to sour cream.
Add the currants to the dough and mix gently with a spatula so as not to crush the berries.
The batter is ready and you can start frying the pancakes.
Heat the remaining 2 tbsp of vegetable oil in a frying pan over medium heat. Spoon about 2 tablespoons of batter into the pan, forming round or oval pancakes.
Fry the pancakes over medium heat for about 2 minutes on each side, until brown.
Remove the finished currant fritters to a plate lined with paper towels to soak up the excess oil and proceed to fry the next batch.
Decorate the plate with fresh currants and mint leaves and serve. These berry pancakes with a glass of milk make a great breakfast!
The pancakes are puffy and, importantly, do not fall off when they cool.
Bon appetit