Do you know that the secret of delicious fishnet pancakes in their right way, cooked on kefir with boiling water? After familiarizing yourself with the recipes offered below, you can personally achieve the desired lace structure of your products and make yourself, your family and guests happy with delicious and delicious pancakes.
How to cook laced thin pancakes on kefir with boiling water?
Ingredients:
- wheat flour of the highest grade - 395 g;
- kefir of average fat content - 495 ml;
- boiling water - 495 ml;
- chicken large egg - 4 pcs .;
- sand sugar - 65 g;
- baking soda - 1 pinch;
- table salt - 2 pinch;
- vegetable oil without flavor - 75 ml.
Preparation
To properly prepare the dough, we will initially process the eggs. We drive them into a convenient pot, combine it with sugar and sugar with two pinch of salt and stir with a mixer or whisk until a homogeneous, slightly lush mass is produced. After that, warm up the water to the boiling point and start pouring in small portions to the beaten eggs, while continuously and intensively stirring. After that, pour in flour and a pinch of soda and achieve a homogeneous, lump-free mixture structure. Next, pour gradually kefir and stir again until it is evenly distributed in the test and get the necessary texture. At the end of the batch, we add to the mixture three tablespoons of vegetable refined oil.
By ladle we type a little of the dough, pour it into the bottom of a lightly oiled frying pan and distribute it evenly, quickly tilting the vessel one way and the other. For baking openwork pancakes, the pan should be well warmed up, and the dough should have a rather liquid texture and spread well on the bottom of the container. We give each pancake to brown from both sides, and then put it on a dish and if desired, squirt a piece of butter. You can fill the products for supply with the desired filling or supplement with sour cream, jam , honey or other flavor additives if desired.
Recipe for delicate openwork pancakes on yogurt with boiling water
Ingredients:
- high-grade wheat flour - 370 g;
- kefir of average fat content - 495 ml;
- boiling water - 255 ml;
- egg - 2 pieces;
- granulated sugar - 60 g;
- food soda - 1 pinch;
- salt - 1-2 pinch;
- vegetable oil without aroma - 55 ml.
Preparation
This recipe for laced pancakes has a slightly different technological process of preparation. To implement it, pour gradually sifted wheat flour of the highest quality to beaten up to a slight splendor with sugar and salt to the eggs and knead thoroughly before dissolving all the lumps and obtaining a thick and viscous base. Then we warm the water to the boiling point and dissolve in it a pinch of baking soda. Now, with a thin trickle, pour the resulting solution into the prepared viscous dough and stir it intensively and continuously until the mixture is as homogeneous as possible. Let's ripen it for ten minutes, and then we mix the vegetable oil without the aroma and we can start cooking fried pancakes.
We warm very thoroughly on a strong fire a frying pan and oil it before the first product. We collect the ladle prepared dough, pour it into a frying pan and distribute it with quick and dexterous movements and slopes of the container along the whole surface of the bottom. Stir pancake on one side, turn for a few seconds on another barrel, and then put it on the dish and if desired, grease with butter or simply serve with the filling or the desired flavor.
Any of the recipes, if desired or necessary, can be transformed and prepared delicate pancakes with boiling water on sour milk, replacing them with kefir.