Pancakes with kefir, sausage and green onions
Today we're going to make an autumn version of potato dumplings. Instead of potatoes we use the queen of autumn - pumpkin. Pumpkin dumplings are quick and easy to make, and they taste absolutely different from the classic dish. To spice things up, add garlic, which creates an unusual contrast against the sweetness of the pumpkin Ingredients (for 2 servings)
Flour - 100 g (2/3 cup of 250 ml)
Kefir (1 % fat content) - 250 ml
Boiled sausage - 100 gr
Egg - 1 egg
Green onions - 15 g
Vegetable oil - 30 ml
Sugar - 0,5 tsp.
Salt - 0,25 tsp.
Soda - 0,25 teaspoo
Prepare all the ingredients.
Choose sausage according to your taste. You can take smoked sausage.
Kefir is suitable for any fat content.
Warm up the kefir a little so that it is a little warm. Add a little egg and mix.
Stir in salt and sugar. Stir to dissolve the crystals.
Grate cooked sausage on a coarse grater or cut into as small cubes as possible. Add to the batter and mix.
Finely chop green onions and add to the rest of the ingredients. Stir to mix.
Add half of the vegetable oil, sprinkle in the baking soda and mix.
Stir in sifted flour.
Mix until smooth - you should get a loose enough batter that will easily spread in the pan.
Grease a frying pan with vegetable oil and heat well. Stir the batter and scoop out a ladleful. Pour the batter into the center of a well heated frying pan and spread it all over the bottom in a circular motion.
Fry the pancakes with the sausage and green onions over medium heat for about 2 minutes on each side, until crispy.
Fry all the pancakes in this manner and stack them.
Kefir pancakes with sausage and green onions are ready. Serve at once to the table.
These pancakes are especially delicious with sour cream.
Bon appetit!
Bon appetit