Thin pancakes with kefir, cheese and greens
Thin pancakes on kefir, with the addition of grated hard cheese and fresh herbs in the batter. Due to the fact that during frying many small holes are formed, the pancakes look very appetizing. Cheese pancakes can be served not only for breakfast, but also for first courses. Products (for 4 servings)
Kefir (fat 1 %) - 600 ml
Eggs - 2 units.
Hard cheese - 70 g
Fresh herbs (dill and parsley) - 20 g
Water (boiling water) - 215 ml
Vegetable oil - 30 ml + for greasing the pan
Flour - 250 gr
Soda - 0,5 tsp.
Salt - 0,25 tsp.
Sugar - 1 tsp
Prepare all the ingredients.
Kefir is suitable for any fat content. You can even use slightly sour kefir.
The cheese should be of good quality, so that it melts well.
For the greens I used dill and parsley.
Pour the kefir into a bowl. Pour in the sugar and salt and stir with a whisk until the crystals have dissolved.
Whisk in the eggs and mix until smooth.
Grate hard cheese on a coarse grater, you can use a medium or fine grater.
Add the cheese shavings to the rest of the ingredients. Stir to combine.
Rinse and dry the greens, cut off the stems. Finely chop the leaves and add to the batter. Stir the greens in.
Pour in unflavored vegetable oil and mix well.
Boil water in a pot (215 ml). Pour the baking soda into the boiling water, stir and immediately add to the rest of the ingredients in the dough. Stir.
Pour in sifted flour in batches.
Stir to make sure there are no flour lumps. You should get a runny dough with cheese strings and chopped herbs.
Heat a frying pan over medium heat (my pancake pan has a diameter of 18 cm), grease it with vegetable oil. Using a ladle, stir the batter and scoop out half a ladleful. Pour the batter into the center of the heated skillet and with quick circular motions spread it all over the bottom. Fry the pancake over medium heat for 1 to 2 minutes on each side, until browned.
The kefir thin pancakes with cheese and herbs are ready.
Stack the pancakes and serve.
Bon appetit