Kefir pancakes with rye flour and wheat bran
An interesting and uncomplicated recipe for multi-flour pancakes. Combining rye flour with ground linseeds and wheat bran gives a special texture, airiness and color to the finished pancakes. Other, non-boring, yet easy-to-make pancakes are good and soft even the next day. If there's more left over).
Products
Kefir (2.5% fat content) - 500 ml
Eggs - 2 units.
Wheat bran - 150 g
Rye flour - 150 g
Flax seeds - 100 g
Honey - 1 tablespoon
Cane sugar - 50 g
Soda - 1 tsp.
Salt - to taste
Vegetable oil (for frying) - 75 ml (5 tbsp. spoons)
Prepare the products.
Kefir should be at room temperature.
Pour the wheat bran and flax seeds into the bowl of a blender, grind for 2 minutes until fine crumbs.
In a bowl with kefir poured salt and baking soda, mix until smooth.
In a separate container break the eggs, add the honey and sugar.
Stir until homogeneous and the honey and sugar dissolve.
Pour the egg mixture into the kefir and stir until homogeneous.
Pour into the kefir and egg mixture rye flour, crushed bran and flax seeds.
Mix everything until homogeneous. A viscous dough should be obtained, as for ordinary pancakes.
Heat a frying pan with vegetable oil. With a tablespoon pour out the batter, forming crooked pancakes.
Fry pancakes for 3-4 minutes on each side.
Then put them on a plate.
Kefir pancakes with rye flour are ready.
Serve them hot with honey, sour cream, jam or condensed milk.
Bon appetit!