Yeast oat pancakes with kefir

Prepare the products according to the list.

If desired, vegetable oil can not be added to the batter, and use only for frying - so the pancakes will be less greasy.

The potatoes should best be peeled and washed beforehand.

In a bowl, combine the eggs, baking powder and salt.

Stir.

Pour in kefir and vegetable oil (50 ml.). Stir.

Add cottage cheese. Add cottage cheese and mix it.

Rinse parsley, dry and finely chop with a knife.

Add chopped parsley to the bowl with the dough. Mix it.

Grate peeled potatoes on a coarse grater and add them to a bowl. Stir again.

In portions, each time thoroughly mixing, add flour.

The consistency of the dough for pancakes will turn out like a thick sour cream.

Heat vegetable oil in a frying pan over medium heat (2-3 tbsp).

Pour the batter into the pan, about 1-2 tbsp, forming small pancakes, and fry on medium heat for about 2-3 minutes on each side, until golden.

You can put the fried pancakes out for a while on a paper towel to soak up the extra oil.

We turn the ready fritters with potatoes, cottage cheese and greens on a plate and serve them, if you like, adding sour cream or any other sauce of your choice.

Bon appetit